Phytochemical Constituents and In vitro Antidiabetic and Antioxidant Properties of Various Extracts of Kenikir (Cosmos caudatus) Leaves

Abstract

Extraction process 14 g sample were extracted using maceration methods by 3 different solvents: warm water, 50% ethanol, and 96% ethanol, 15 mL each for three days. Next, it was filtered by filtration paper, then concentrated by rotary evaporator at 50 0 C, 150 rpm.