ANTICANCER ACTIVITY LEAF EXTRACT AIR SINGKONG (Manihot esculenta Crantz) RAW AND BOILED IN CANCER CELLS MCF-7
ABSTRACT: BACKGROUND: Cassava (Manihot esculenta Crantz) is a staple food in Indonesia. Cassava leaves is a good source of antioxidant such as β-carotene and vitamin C. Beside that cassava leaves also contain cyanogenic glucoside mainly linamarin. Some study shows that this active compound have anticancer activity, but processing can reduce this content. OBJECTIVE: The aim of this study is to know the anticancer activity of raw and boiled aqueous extract of cassava leaves on MCF-7 cell line METHOD: Cassava leaves is divided into two group (boiled and raw). 6 g of cassava leaves were boiled in 250 ml distilled water for 2 minutes with open lid. Then two group of cassava leaves were boiled at 65-750C in 60 ml of distilled water and further heated at 700C until final volume obtained (15 ml). The final concentration of aqueous extract was 400; 200; 100; 50; 25; 12.5 mg/ml. Anticancer activity on MCF-7 cell line was determined by using MTT-assay. RESULT: The highest death percentage value of raw aqueous extract was 89.5%, while the boiled aqueous extract shows 87.4% at 200 mg/ml concentration. IC50 value of boiled aqueous extract was 27,5 mg/ml while the raw aqueous extract was 59,3 mg/ml. CONCLUSION: The anticancer activity of boiled aqueous extract is higher than raw aqueous extract, but there is no significant difference between them (p>0.05)
