Anthraquinone and Flavonoid Compounds from Gum of Rheum tanguticum

2021 ◽  
Author(s):  
Na Shen ◽  
Huakun Zhou ◽  
Wenhua Xu
Keyword(s):  
Flavonoid Compounds ◽  
Rheum Tanguticum

PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA (Artocarpus heterophylla Lamk.)

2020 ◽  
pp. 53-61
Author(s):  
Nada Nabila Sari ◽  
S Suharyanto
Keyword(s):  
Extraction Method ◽  
Positive Sample ◽  
Total Flavonoid ◽  
Test Results ◽  
Fermentation Time ◽  
Flavonoid Compounds ◽  
Community People ◽  
Qualitative Test ◽  
Seed Extracts

Biji nangka kurang diminati oleh masyarakat sebagai bahan pangan. Biji nangka memiliki kandungan senyawa flavonoid yang dapat digunakan sebagai pengobatan. Tujuan peneliti adalah untuk mengetahui pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.) yang dilakukan dengan alat spektrofotometer UV-Vis. Manfaat dari penelitian untuk menambah wawasan di bidang farmasi khususnya tentang ilmu kimia amami mengenai pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.). Metode ekstraksi yang digunakan adalah metode maserasi dengan mengunakan pelarut etanol 96%. Identifikasi kualitatif mengunakan uji Shinoda, uji NaOH 10%, uji H2SO4 (pekat). Hasil uji kualitatif menunjukan sampel positif mengandung flavonoid. Kesimpulan pada hasil penelitian penetapan kadar flavonoid total yang terkandung dalam ekstrak tape biji nangka pada hari ke-0 sebesar 2,9146±0,0245 mgQE/gram ekstrak, pada hari ke-1 sebesar 3,3050±0,0240 mgQE/gram ekstrak, pada hari ke-2 sebesar 3,6829±0,0244 mgQE/gram ekstrak, dan pada hari ke-3 sebesar 4,0488±0,0244 mgQE/gram ekstrak.  Jackfruit seeds are less interest by the community (people) as food.  Jackfruit seeds containing flavonoid compounds where it can be used as a treatment.  The aim of the researchers was to determine the effect of fermentation time on total flavonoid concentration  in jackfruit fermented seed extracts with a UV-Vis spectrophotometer. The benefits of research to add insight in the field of pharmacy especially about chemistry of amami regarding effect of fermentation time on total flavonoid levels in jackfruit seed “tape” extract (Artocarpus heterophylla Lamk.). Extraction method used is the maceration method using 96% ethanol solvent. Qualitative identification using the Shinoda test, 10% NaOH test, and H2SO4 (concentrated) test. Qualitative test results showed a positive sample containing flavonoids. Conclusions on the results of the experiment  are jackfruit seed "tape" extract on day-0 was 2.9146±0.0245  mgQE/gram extract, on day-1 was 3.3050±0.0240 mgQE/gram extract, on day-2 was 3.68293±0.0244 mgQE/gram and on day-3 was 4.0488±0.024 mgQE /gram extract. The longer fermentation, total flavonoid concentration interest.  

Statistical Analysis of the Relationship Between Antioxidant Activity and the Structure of Flavonoid Compounds

2019 ◽  
Vol 70 (9) ◽  
pp. 3103-3107 ◽  
Author(s):  
Ioana Glevitzky ◽  
Gabriela Alina Dumitrel ◽  
Mirel Glevitzky ◽  
Bianca Pasca ◽  
Pavel Otrisal ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Activities ◽  
Basic Structure ◽  
Oh Groups ◽  
Flavonoid Compounds ◽  
Chi Squared ◽  
Potential Link ◽  
Van Der Waals Surface ◽  
The Relationship ◽  
Phenolic Oh Groups

Using different methods of statistics, this paper aims to highlight the potential link between the antioxidant activity of flavonoids and the corresponding molecular descriptors. By calculating the descriptors (van der Waals surface (A), molar volume (V), partition coefficient (LogP), refractivity (R), polarizability (a), forming heat (Hformation), hydration energy (Ehidr), the dipole moment (mt)), together with antioxidant activities (RSA) calculated or taken from the literature, number of phenolic -OH groups and the presence (2) or absence (1) of C2=C3 double bond) for 29 flavonoid compounds and by intercorrelation between the studied parameters, the link between the number of phenolic groups grafted to the basic structure of flavonoids and their antioxidant activity was confirmed. Simultaneously, by using the chi-squared test and the intercorrelations matrix, a satisfactorily correlation coefficient (r2=0.5678; r=0.7536) between the structure of the flavonoids and their activity was obtained, fact that confirms the correlation of the antioxidant activity with the number of -OH phenolic groups.

Identification of Plant Material by Its Phenolic Content

1967 ◽  
Vol 50 (3) ◽  
pp. 727-734
Author(s):  
M Bonner Duggan
Keyword(s):  
Thin Layer ◽  
Plant Material ◽  
Phenolic Content ◽  
Pyrus Communis ◽  
Flavonol Glycosides ◽  
Ultraviolet Absorbance ◽  
Flavonoid Compounds ◽  
Phenolic Constituents ◽  
Minor Compounds ◽  
Absorbance Spectra

Abstract Methods have been developed to extract and chroniatograph phenolic constituents of Mains sylvestris and Pyrus communis fruits. Differences in the occurrence of flavonoid compounds between the two fruits and between pulp and peel in a given fruit were compared; the flavonol glycosides most conveniently demonstrated the differences. Five major and three minor flavonol glycosides from Stayman apples and two major and two minor ones from Packingham pears were separated by thin layer chromatograpliy. All of the major and some of the minor compounds were also described by ultraviolet absorbance spectra. Studies show that fruits can be distinguished on the basis of chromatographic patterns of the flavonol glycosides and that the results can be confirmed by their ultraviolet absorbance spectra

scholarly journals Comparison of Flavonoid Compounds in the Flavedo and Juice of Two Pummelo Cultivars (Citrus grandis L. Osbeck) from Different Cultivation Regions in China

Molecules ◽  
2014 ◽  
Vol 19 (11) ◽  
pp. 17314-17328 ◽  
Author(s):  
Mingxia Zhang ◽  
Haijuan Nan ◽  
Yanjie Wang ◽  
Xiaoying Jiang ◽  
Zheng Li
Keyword(s):  
Flavonoid Compounds

Rutin and flavonoid compounds from the leaves of Dussia Spp.

1969 ◽  
Vol 5 (5) ◽  
pp. 367-368 ◽  
Author(s):  
N. V. Syrovezhko ◽  
G. P. Yakovlev
Keyword(s):  
Flavonoid Compounds

Uji Aktivitas Antikolesterol Ekstrak Etanol Daun Jambu Air(Syzygium aqueum (Burm.f.)Alston) SecaraIn Vitro

2021 ◽  
Vol 1 ◽  
pp. 839-849
Author(s):  
Miranda Noviani ◽  
S Slamet ◽  
W Wirasti ◽  
Urmatul Waznah
Keyword(s):  
Ethanol Extract ◽  
Activity Analysis ◽  
Test Solution ◽  
Percent Reduction ◽  
Flavonoid Compounds ◽  
Cholesterol Levels ◽  
Body Tissues ◽  
Guava Leaves ◽  
Guava Leaf

AbstractCholesterol is a natural substance that has physical properties similar to fat but has the formula steroids. Cholesterol belongs to the non-hydrolyzed lipid group and is the main sterol in body tissues. When cholesterol levels increase, it can cause blockages in blood vessels. Several studies have explained that one of the compounds that can reduce cholesterol is flavonoid compounds, one of the plants containing flavonoid compounds is guava leaf (Syzygium aqueum (Burm.f.) Alston). The purpose of this study was to determine the activity and percent reduction in cholesterol levels and the EC50 value of the ethanol extract of guava leaves (Syzygium aqueum (Burm.f.) Alston) in vitro using UV-Vis spectrophotometry with a wavelength of 665 nm. Anticholesterol activity analysis was carried out using Lieberman-Burchard reagent with a test solution series of 150; 300; 450; 600; and 750 ppm. The results showed that the greater the concentration, the lower the absorbance produced and the higher the percent reduction in cholesterol levels. At a concentration of 750 ppm cholesterol decreased by 58.74%. And the obtained EC50 value of 462 ppm, which means at that concentration the ethanol extract of guava leaves (Syzygium aqueum (Burm.f.) Alston) can reduce 50% of the initial cholesterol.Keywords:Cholesterol, Guava leaf, In Vitro, Spectrophotometry UV-Vis, Syzygium aqueum (Burm.f.)Alston. AbstrakKolesterol merupakan suatu zat alami yang memiliki sifat fisik hampir sama dengan lemak tetapi memiliki rumus steroida. Kolesterol adalah sterol utama yang ada pada jaringan tubuh dan termasuk dalam golongan lipid yang tidak terhidrolisis. Apabila kadar kolesterol mengalami kenaikan, dapat menyebabkan penyumbatan pada pembuluh darah. Dari beberapa penelitian dijelaskan bahwa salah satu senyawa yang dapat menurunkan kolesterol adalah flavonoid, salah satu tanaman yang mengandung senyawa flavonoid adalah daun jambu air (Syzygium aqueum (Burm.f.)Alston). Tujuan dari penelitian ini adalah untuk mengetahui aktivitas dan persen penurunan kadar kolesterol serta nilai EC50 dari ekstrak etanol daun jambu air (Syzygium aqueum (Burm.f.)Alston) secara in vitro menggunakan spektrofotometri UV-Vis dengan panjang gelombang 665 nm. Analisis aktivitas antikolesterol dilakukan dengan menggunakan pereaksi Lieberman-Burchard dengan seri larutan sampeli 150; 300; 450; 600; dan 750 ppm. Hasil penelitian menunjukkan semakin besar konsentrasi, absorbansi yang dihasilkan adalah semakin rendah dan persen penurunan kadar kolesterolnya semakin tinggi. Pada konsentrasi 750 ppm terjadi penurunan kolesterol sebesar 58,74%. Dan diperoleh nilai EC50 sebesar 462 ppm yang artinya pada konsentrasi tersebut ekstrak etanol daun jambu air (Syzygium aqueum (Burm.f.)Alston) dapat menurunkan 50% dari kolesterol awal.Kata kunci: Daun jambu air;Kolesterol;In Vitro;Spektrofotometri UV-Vis;Syzygium aqueum (Burm.f.)Alston

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