Bay Leaves and Tomato Extract: The Formulation of Anti-Aging Drink
Poncojari Wahyono, Nur Widodo, Diani Fatmawati*
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Muhammadiyah Malang
Abstract
UV light exposure affecting in reducing collagen and skin elastin collagen (photo aging). This research aimed at obtaining a formula of bay (Syzygium polyanthum [Wight.] Walp.) leaf and tomato (Lycopersicum pyriform) fruit extract for soft drink package as an anti-aging potential in term of avoiding aging process caused by UV-B light. The measured indicators were superoxide dismutase (SOD) activity, Copper (Cu) content, Zinc-SOD (Zn-SOD) and malondialdehid (MDA) test level. This experimental research employed post test only control group design by giving various extracts of bay leaves and tomato fruits to mice. The treatments given were negative control group (mice without UV-B treatment) (P0); positive control group (150 mJ/cm2 UV-B exposure for four hours which then given 11 g/kg BW distillated water every two days) (P1); 150 mJ/cm2 UV-B exposure for four hours which given tomato fruit extract as of 8 g/kg BW and bay leaf extract as of 3 g/kg BW every two days (P2); 150 mJ/cm2 UV-B exposure for four hours and given as of 8 g/kg BW tomato fruit extract as well as 3 g/kg BW bay leaves extract every two days before and after the UV-B treatment (P3); 150 mJ/cm2 UV-B exposure which given 8 g/kg BW of tomato fruit extract and 3 kg/kg BW of bay leaf extract after UV-B light treatment every two days (P4). The data obtained was analyzed using ANOVA which then continued to LSD test. The results showed that the treatment of 8 g/kg BW of tomato fruit extract and 3 g/kg bay leaves extract has been proven to be effective in stabilizing MDA level, SOD activity and Cu level, as well as preventing the decreasing Zn-SOD as the effect of UV-B radiation in mice skin.
Keywords: Bay leaves, Cu level, SOD activity, Tomato fruit, Zn-SOD and MDA level
Topic: Biochemistry