¹Departement of Tropical Biology, Faculty of Biology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
²Department of Biology, Faculty of Mathematics and Natural Sciences, University of Mulawarman, East Kalimantan 75242, Indonesia
³Department of Biological Science, Faculty of Science, Universiti Tunku Abdul Rahman, Malaysia DOI : 10.29228/jrp.2022.00 This study examined the anti-aging effect of Chinese perfume (Aglaia odorata) and Indian camphorweed (Pluchea indica) leaf extracts on Saccharomyces cerevisiae as a model system. Investigation of the antioxidant activity and bioactive compounds using GC–MS and qualitative anti-aging spot tests were performed to determine the anti-aging effects. In addition, a quantitative anti-aging test was conducted using high-throughput chronological lifespan analysis. The results showed that the antioxidant enzyme activities of SOD, APX, and CAT in Chinese perfume leaves were 393.96 units/min/g FW, 215 μmoles H2O2/min/g FW, and 5.6 μmoles H2O2 decomposed/min/g FW, respectively; the values in Indian camphorweed leaves were 717.57 units/min/g FW, 48 μmoles H2O2/min/g FW, and 12.33 μmole H2O2 decomposed/min/g FW, respectively. The antioxidant activity of Chinese perfume and Indian camphorweed was 577.2 μg/mL and 348.86 μg/mL. The antioxidant bioactive compounds of Chinese perfume extract included n-hexadecanoic acid, β turmerone, and 2-propenoic acid, 3-phenyl-, methyl ester (methyl cinnamate) and those from Indian camphorweed included n-hexadecanoic acid and neophytadiene. Treatment with both extracts prolonged the life of yeast after 15 days of incubation. In addition, H2O2 stress conditions, the yeasts showed better growth with the addition of both leaf extracts. This study revealed that the extracts of Chinese perfume and Indian camphorweed leaves demonstrate promising potential as ingredients for anti-aging cosmetics. Keywords : anti-aging; antioxidant; Chinese perfume; Indian camphorweed; S. cerevisiae