Effect of pH variation on chemical components and antifungal activity of ketepeng cina (Cassia alata L.) leaves extract

Abstract

Ketepeng cina (Cassia alata, L.) has been widely used as a traditional medicine, one of which is as an antifungal. Previous research showed problems with the storage of ketepeng cina leaves extract, which reported changes in pH and color over time. This study explored the effect on concentration of chemical components and antifungal activity under varying pH. Antifungal activity against Candida albicans was tested using microdilution and well diffusion methods. HPTLC technique was measured the chemical components of the extract represented by aloe-emodin and kaempferol concentration. The extract with pH 4.5 had the highest aloeemodin content and antifungal activity. The result of our research were the pH variation significant influence on anti fungal activity against C.albicans, where the best results are at pH 5.5 (p<0.05). The level of active components in the extract is influenced by the pH conditions (p<0.05). Specifically, the levels of kaempferol and aloe-emodin are maximum at a pH of 5.5. It can be concluded that pH can affect the levels of chemical components and antifungal activity in ethanol extracts of ketepeng cina (Cassia alata, L.) leaves.