No abstract

The prevalence of diabetes mellitus, especially type 2 diabetes mellitus, continues to increase. One of the characteristic type 2 diabetes mellitus is insulin resistance, which caused by lack of trivalent chromium. This is occurred because the habits of the people, who consume white sugar more than brown sugar or sugarcane juice. Refining process will eliminate the mineral content in white sugar. Mineral content in white sugar is assumed to be lower than brown sugar or sugarcane juice. Consuming sugarcane juice as a substitute for white sugar is also thought to be able to increase the level of chromium in the body’s cells. It will be publicly accepted in organoleptic. The purpose of this study are to compare the levels of chromium in sugar and sugarcane juice, to know level of chromium in the blood and urine of healthy and diabetes mellitus patients before and after consuming sugarcane juice and to know the level of consumers’ preference to the flavour of white sugar compared to sugarcane juice. Samples of sugarcane juice and white sugar products were obtained from a sugar factory in Java. Determination of chromium content was carried out by dry destruction using Atomic Absorption Spectrophotometer. Organoleptic test was performed using a preference test of 30 untrained respondents. The results had shown that the chromium levels in sugarcane juice were 35 times higher than in white sugar has; sugarcane juice consumption for one month apparently can increase the levels of chromium (both in the blood and in the urine of people) but increased level in diabetes mellitus patients higher than healthy people; and in the terms of the taste, the average respondents’ preferences for sugarcane juice and white sugar is the same. This preliminary study showed that sugarcane juice is potential to overcome diabetes mellitus type 2.

The purpose of this study were to determine the mineral content (Cr, K and Ca) as well as total phenolic (TPC) and total flavonoids (TFC) in cinnamon, then to know the potency of some phenolic compounds in cinnamon as alpha amylase inhibitors and its binding activity to S protein of covid19. The mineral content was determined by the ICP method, while the TPC and TFC levels were determined spectrophotometrically. In silico analysis was carried out by docking techniques using human salivary alpha amylase and S covid19 protein as receptors and several polyphenol compounds in cinnamon as ligands. The results have shown that the levels of Cr, K, Ca, TPC and TFC of cinnamon, were 0.524 ppm, 4033ppm, 17453 ppm, 1.55% and 4.26%, respectively. The results of in silico analysis has shown that kaempferol 3-O-glucoside and quercetin in cinnamon are able to bind to human saliva α-Amylase on its active site with a binding affinity that are relatively the same as acarbose has. The docking analysis also has shown that kaempferol, quercetin and rutin of cinnamon were able to bind to the Receptor Binding Domain (RBD) of S protein of covid19, so that these compounds also have the potency to be anticovid19.