Anjar Windarsih, Muhammad F. F. Ahla, Anastasia Wheni Indrianingsih, Suratno, Eka Noviana, Debu Kumar Bhattacharjya, Melanny Ika Sulistyowaty
Purpose: The objective of this study was to determine the total phenolic content and to evaluate the antioxidant, antidiabetic, and antibacterial activities of leaf, stem, and flower extracts of A. conyzoides to increase the benefits of this weed plant. Methods: A. conyzoides was extracted using 70% and 100% ethanol by maceration. The extract was evaluated using DPPH and β-carotene bleaching assay for its antioxidant properties, disk diffusion method for its antibacterial properties, and α-glucosidase inhibitor assay for its antidiabetic properties. Total phenolic content was performed using the Follin Ciocalteau method. The extract was characterized by FTIR and LC-HRMS for its phytochemical constituents. Results: The ethanol 70% extract of A. conyzoidesstem had the highest phenolic content (114.07 ± 1.27 mg GAE/g). The highest antioxidant activity was observed from the ethanol 70% extract of A. conyzoides flower (IC50 = 391.88 ppm). Meanwhile, the highest antidiabetic activity (71.91%) was obtained from ethanol 70% extract of A. conyzoidesstem measured at 1000 ppm. The total phenolic content was consistent with this result, with the 70% ethanol extract of A. conyzoides stem having the highest total phenolic content. Moreover, all extracts showed good antibacterial activities against S. aureus, E. coli, and S. typhimurium, which were tested using the agar disc diffusion method. A. conyzoidesextracts were found to contain phenolic compounds as evidenced by Fourier transform infrared (FTIR) spectroscopy. In addition, identifying metabolites through liquid chromatography-high resolution mass spectrometry (LC-HRMS) suggested various phenolic compounds, including flavonoids and phenolic acids, in A. conyzoidesextracts of leaf, stem, and flower. Conclusions: In summary, the leaf, stem, and flower extracts of A. conyzoides are potential natural antioxidant, antidiabetic, and antibacterial agents in pharmaceutical and functional food industries. © The Author(s), under exclusive licence to Springer Nature B.V. 2025.
Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Yogyakarta, 55861, Indonesia; Department of Chemistry, Universitas Negeri Malang, Malang, 65145, Indonesia; Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia; Department of Biochemistry and Molecular Biology, Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka, 1207, Bangladesh; Department of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Airlangga, Surabaya, 60115, Indonesia
