Decreasing of Oxidative Stress of Red Tamarillo (Solanum Betaceum Cav.) Extract in STZ-NA-Induced Diabetic Rats Gusti Ayu Kadek Diah Puspawati 1,* , Yustinus Marsono 2 and Supriyadi 2 1 Science and Food Technology Department, Agriculture Technology Faculty, Udayana University, JL. Kampus Bukit Jimbaran, Badung 80361, Indonesia 2 Food Science Department, Agriculture Technology Faculty, Gadjah Mada University, JL. Flora No.1 Bulaksumur, Yogyakarta 55281, Indonesia Keywords: Oxidative Stress, Red Tamarillo Extract, Diabetic Rats, STZ-NA. Abstract: The objectivity of the research investigated tamarillo extract to decreasing of oxidative stress in STZ-NA induced diabetic Sprague Dawley rats including its mechanism. The method used complete random designs with six groups of male Sprague Dawley rats, every 5 rats. The groups were three groups control such as one healthy rat as healthy control (COS); two diabetes groups: not treated as a negative control (CON) and given metformin drug as a positive control (COP); three diabetes groups another with tamarillo extract treatments such as: given ethanol extract (more anthocyanin) as a DEE; given acetone extract (more carotenoid) as DEE and given both mixtures as DMEEA. The result showed MDA increased and SOD decreased in diabetes control rats compared to healthy control rats. Intervention with ethanol extract, acetone extract and its mixture for 28 days significantly decreased oxidative stress by decreasing of MDA and increasing of SOD. The mechanism of its pathway was by decreasing of malondialdehyde, increasing of superoxide dismutase so could be repairing of pancreas Langerhans islet following improving β-cells function, then increasing of insulin, moreover could decreasing of blood sugar. 1 INTRODUCTION Oxidative stress implicated an essential in the pathogenesis of diabetes type 2 and its complications (Aouacheri et al., 2015). Streptozotocin-nicotinamide (STZ-NA) induced diabetic rats could rise oxidative stress conditions that used to model rats of type 2 diabetes (Szkudelski, 2012; Aboonabi et al., 2014). Oxidative stress is the imbalance between reactive oxygen species production and breakdown by endogenous antioxidants. Malondialdehyde (MDA) and superoxide dismutase (SOD) levels are a biomarker of oxidative stress (Aouacheri et al., 2015). Malondialdehyde (MDA) is a marker of peroxidation lipid and SOD is a marker as antioxidant status. Type 2 diabetes is the diabetes mellitus that has characteristic includes hyperglycemia and disordered metabolism lipid, carbohydrate, and protein are caused by disturbing of insulin action or insulin resistance. The prevalence of type 2 diabetes is the highest of all diabetes prevalence (about 90% of all diabetes prevalence). The prevalence of diabetes up to 425 million in 2017, every year always increases and up to 50% undiagnosed (IDF, 2017). Red tamarillo is a unique fruit because it has anthocyanin and carotenoid compounds together in fruit. The kinds of anthocyanin and carotenoid compounds in red tamarillo had reported, but its utilization was still limited compared to tomatoes and purple eggplants. Red tamarillo fruit had been reported to be used in extract form as a source of antioxidants that have health benefits. Previous research reported the ability of tamarillo extract as a hypocholesterolemic agent (Idris et al., 2011; Kadir et al., 2015); and as an antioxidant suppresses oxidative stress in the in vitro study (Kou et al., 2009). Asvita & Berawi (2016), reported the extract of tamarillo capable decreasing of glucose and cholesterol levels in obese subjects. Puspawati et al. (2018) reported in the in vitro assay, the tamarillo extract that focusing to the anthocyanin and carotenoid compounds having different polarity were able to inhibit α-glucosidase enzyme, but the in vivo assay about the potency decreasing of oxidative stress in type 2 diabetes rats especially in the no obes had Puspawati, G., Marsono, Y. and Supriyadi, . Decreasing of Oxidative Stress of Red Tamarillo (Solanum Betaceum Cav.) Extract in STZ-NA-Induced Diabetic Rats. DOI: 10.5220/0010016601730180 In Proceedings of the 16th ASEAN Food Conference (16th AFC 2019) - Outlook and Opportunities of Food Technology and Culinary for Tourism Industry, pages 173-180 ISBN: 978-989-758-467-1 Copyright c  2020 by SCITEPRESS – Science and Technology Publications, Lda. All rights reserved 173