Effect of Purple Sweet Potato Extract Administration on Total Cholesterol Level of Diabetic and High Fat Diet Wistar Rats

Abstract

Diabetes is a disease correlated with the damage of b-pancreatic cells, due to the increasing number of free-radicals in the body, causing the body failed to produce insulin in normal degree, insulin cannot function effectively. In general, diabetic patients suffered from lipid metabolism distortion that would increase total cholesterol level due to the imbalance between free-radicals and endogenous antioxidants. Purple sweet potato has a high antioxidant level. This research aims to compare the total cholesterol level of treatment and non-treatment (without purple sweet potato extract administration) groups. It is an experimental laboratory. The trial animal was 30 male Wistar rats and was assigned to 6 treatment groups, including normal diet group, high fat diet group, STZ group with high fat diet, dose 1 group (0/75 ml/200g BW), dose 2 group (1.5 ml/200 g BW), and metformin group. The results show that the yield of macerated purple sweet potato extract 95%: acetic acid: water (25:1:5) is 46.98%. In average, the total cholesterol level of normal diet group is 61.3 mg/dL, a high fat diet group is 63 mg/dL, STZ group with high fat diet is 81.3 mg/dL, dose 1 group is 63.3 mg/dL, dose 2 group is 58 mg/dL, and metformin group is 65.66 mg/dL. In conclusion, there is no significant difference in each treatment group with a sig value of 0.0408 < 0.05. The lowest total cholesterol level is the treatment group that was administered with purple sweet potato extract dose II (1.5 ml/200 g BW).