Purple Sweet Potato Leaves: Antioxidant Activity by DPPH, CUPRAC, FTC, TBA methods and Molecular Docking Profile using Dock6

Abstract

Purple sweet potato leaves is one of crop plants that has natural antioxidants potency because it contains phenolic and flavonoid compounds. The aim of this experiment was to determine the effect of leaf drying method using direct sunlight at room temperature, by oven, freezedrying,

and liquid nitrogen to the antioxidant activity of the ethanol extract and its molecular docking profile. The antioxidant activity of the four types of extracts was measured using DPPH, CUPRAC, FTC and TBA. All chemical compounds contained in plant was obtained from Universal Natural Product Database (UNPD) and performed molecular docking using Dock 6. The experimental results showed that the differences in leaf drying methods affected the total phenolic and flavonoid content of the ethanol extract. The measurement of antioxidant activity of extracts which measured by four different methods also showed varying results profile. It can be concluded that the differences in the method of drying, the type of oxidant generated in the antioxidant measurement method and the treatment for each antioxidant measurement methods of had significant impact on its antioxidant activity. The top ten of docked molecules demonstrated that they had strong binding affinity with protein 1TDI, 1YVL, 4NOS and 18GS compared to their native ligands. This proves that the content of phenolic and flavonoid compounds from purple sweet potato does have antioxidant activity through multiple lines of mechanisms of action that need to be confirmed in further laboratory testing