Vitamin E Potential in Extract of Anchovy Engraulis encrasicolus through the Increase on Gene Expression of Adiponectin in Diabetes Mellitus

  • Nabilah Hanun Mudjahidah Medical Study Program, Faculty of Medicine, Halu Oleo University, Kendari Indonesia
  • Karwika Dwi Saputri Nurdin Medical Study Program, Faculty of Medicine, Halu Oleo University, Kendari Indonesia
  • Muhammad Rahmat Bastaman Medical Study Program, Faculty of Medicine, Halu Oleo University, Kendari Indonesia
  • Wa Ode Salma Department of Nutrition, Faculty of Medicine, Halu Oleo University, Kendari Indonesia
Keywords: Anchovy Engraulis encrasicolus, Extract, Vitamin E, Adiponectin.


Anchovy Engraulis encrasicolus is one of the marine resources that incredibly abundance in Indonesian waters, particularly in Southeast Province. Fish oil or Omega-3 (n-3 PUFA) in anchovy fish has essential roles for the protection of degenerative diseases. This study supposed that anchovy has certain micronutrients including vitamin E that has beneficial roles for the absorption of Omega-3, and provides a potential resource at the future as constituent materials for natural medicines or functional food through the increase of gene expression of adiponectin that helps blood glucose regulation for diabetes mellitus (DM) patients. For that reason, the specific aim of this study was to measure and assess vitamin E content in oil extract of Anchovy derived from Kendari Sea Waters, Southeast Sulawesi Province-Indonesia. Extraction of Anchovy samples used the Soxhlet method, whereas analysis of vitamin E used the (UV)/Vis spectrophotometric method. Results of the study revealed that 5 gr fresh Engraulis encrasicolus  Anchovy resulted in 3 ml fish oil, whereas oil extract of Engraulis encrasicolus Anchovy contains (31,50 µg/g) the


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