SCOPOLETIN AS A MARKER COMPOUND FROM FERMENTED Morinda citrifolia FRUITS EXTRACT: POTENTIAL α-GLUCOSIDASE INHIBITOR AND ANTIOXIDANT COMPOUNDS

Morinda citrifolia juice has long been used as a traditional herbal medicine in Indonesia to treat various diseases, including lowering blood sugar levels. However, the compounds responsible for this activity have not been widely studied. This research aimed to isolate the marker compounds from fermented M. citrifolia juice extract based on bioassay guidelines of antidiabetic activity and reduction of DPPH. Separation and purification of the ethyl acetate fraction yielded two, namely compounds 1 and 2. The chemical structures of these marker compounds, identified as scopoletin (1) and quercetin (2), were elucidated by LCMS Spectrometry and NMR analyses. The IC50 values of compounds 1 and 2 were respectively 61.93 and 21.65 μM for α-glucosidase, with 844.06 and 35.23 μM for DPPH free radical scavenger effect. Based on these results, scopoletin and quercetin can be used as quality control biomarkers of products produced from fermented M. citrifolia juice extract.