scholarly journals Effect of Microencapsulation Techniques on Physical and Chemical Characteristics of Functional Beverage Based on Red Betel Leaf Extract (Piper crocatum)

2020 ◽  
Vol 23 (8) ◽  
pp. 276-282
Author(s):  
Mega Safithri ◽  
Susi Indariani ◽  
Rosalina Yuliani
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Betel Leaf ◽  
Functional Drink ◽  
Physical And Chemical

Functional drinks based on red betel leaf extract have antioxidant activity, but they still have a bitter taste. This study aims to determine the effect of microencapsulation on phenol content, antioxidant activity, and sensory quality of functional drinks based on betel leaf extract. Microencapsulation of functional drinks was made using maltodextrin coatings with concentrations of 10% and 20%. Antioxidant activity was tested by the CUPRAC method. The ready to drink (RTD) functional drink has a total phenolic content and antioxidant activity of 782.30 ± 2.54 mg GAE/g and 1660.19 ± 31.67 µmol Tr/g, respectively. These values are higher than microencapsulated functional drinks with maltodextrin (MM). The microencapsulated functional drink with 10% maltodextrin coating (MM10) is the chosen formulation since it has the smallest particle size (1.283 µm), total phenolic content of 12.90 ± 0.01 mg GAE/g and antioxidant activity of 189.41 ± 1.88 µmol Tr/g. Microencapsulated functional drinks provide sensory quality that is not significantly different (p <0.05) from ready to drink (RTD) drinks.

scholarly journals Pharmacognostical, Phytochemical, Antioxidant and Antimicrobial Activity of Costus woodsonii

2019 ◽  
pp. 53-59
Author(s):  
Mukesh S Sikarwar ◽  
Chew Khai Szeek ◽  
Neeraj Paliwal
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Plant Extract ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Concentration Test ◽  
Antioxidant And Antimicrobial Activity

Background: Herbal medicine mostly contains wide range of chemical compounds responsible for medicinal therapeutic use. Costus woodsonii is commonly called as Red Button Ginger and synonyms of the botanical name are Costus spiralis, Alpinia spiralis and Costus pisonis. In Malay, it is known as Setawar Halia Merah. In Chinese, it is known as Hong Bi Qiao Jiang. Objective: This research was conducted to study the pharmacognostical, phytochemical, antioxidant and antimicrobial activity of C. woodsonii leaf extracts. Method: Macroscopy, microscopy, phytochemical analysis, thin layer chromatography, antioxidant activity and antimicrobial activity of C. woodsonii leaf were carried out. Total flavonoids were estimated in the leaf extract. The total phenolic content of C. woodsonii leaf was determined using Folin-Ciocalteu reagent. The antioxidant activity of leaf extract of C. woodsonii was determined by performing DPPH radical scavenging. The microbial activity was determined by Well diffusion test, MIC (Minimum Inhibitory Concentration) test and MBC (Minimum Bactericidal Concentration) test. Result and Discussion: C. woodsonii belongs to costaceae with elliptical green leaves. Till now are no extensive studies on C. woodsonii. Preliminary phytochemical analysis revealed the presence of flavonoid, steroid, fat, phenol, tannin and mucilage in leaf extract. Physicochemical studies further revealed the ash value of leaf as 8.7%. Among the three extractions, alcohol extractive values showed the highest as 13%. Loss on drying at 105 degree Celsius in leaf was found to be 12.67%. The plant extract showed total phenolic content of 7.941 mg GAE/g at concentration of 5µg/ml. As for flavonoids content, plant extract showed 21.7 mg RE/g at concentration of 200µg/ml and 43.4 mg RE/g at concentration of 400µg/ml. For antioxidant activity, the plant extract showed weak antioxidant activity in DPPH scavenging activity assay. For antimicrobial test, the leaf extract of C. woodsonii showed weak antimicrobial activity. Conclusion: From this study, it can conclude that C. woodsonii leaf extract possess weak antioxidant activity and weak antimicrobial activity which need to be further validated by using more antioxidant assays and antimicrobial tests.

scholarly journals Aktivitas Antioksidan Ekstrak Fenol Daun Gayam (Inocarpus fagiferus Fosb)

Biosfera ◽  
2018 ◽  
Vol 35 (1) ◽  
pp. 37
Author(s):  
Dwi Marga Lestari ◽  
Nurul Mahmudati ◽  
Sukarsono Sukarsono ◽  
Nurwidodo Nurwidodo ◽  
Husamah Husamah
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Total Phenolic Content ◽  
Leaf Extract ◽  
Phenolic Content ◽  
Assay Method ◽  
Total Phenolic ◽  
Powder Samples ◽  
Leaf Powder ◽  
Dark Green

This study aims to determine the total phenolic content and antioxidant activity in gayam leaf extract (Incarpus fagiferus Fobs). The research method used is a quasi-experiment that aims to predict the situation to be achieved through actual experiments but no treatment. The sample used is old gayam leaves, with the characteristic of dark green leaf and rough leaf surface. The process of preparing simplicia, ie preparing fresh gayam leaves, dried in an oven temperature 45-50oC, and then dried to produce gayam leaf powder. Samples were extracted with methanol solvent and ethanol for 5 days. The total phenol assay method uses Folin-Ciocalteau method and antioxidant activity test using DPPH free radical retardation method (1,1-diphenyl-2-picrylhydrazyl). The results showed that the total phenolic content of gayam leaf extract with ethanol and methanol solvent was 313,704 GAE (Gallic Acid Equivalent) and 273,913 GAE, respectively. Antioxidant activity as a free antidote to free radical DPPH is known to be valued with IC50 (inhibitory concentration).

scholarly journals Determination of phenolic contents and antioxidant activity test of ethanol extract of Sirih merah (Piper crocatum Ruiz & Pav.) leaves using the DPPH method

2021 ◽  
Vol 13 (2) ◽  
pp. 137-142
Author(s):  
Kasta Gurning ◽  
◽  
Sifikal Lumbangaol ◽  
Risanti F. R. Situmorang ◽  
Saronom Silaban ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Ethanolic Extract ◽  
Ethanol Extract ◽  
Extraction Process ◽  
Total Phenolic ◽  
Betel Leaf ◽  
Dpph Method

The research objectives were to identify the secondary metabolite components, total phenolic content and determine the antioxidant activity of the ethanol extract of red betel leaf (Piper crocatum Ruiz & Pav.). The extraction process was carried out by materation using ethanol as a solvent. Determination of total phenolic content was carried out colorimetrically with Folin-Ciocalteu reagent measured at a maximum wavelength of 765 nm. Determination of antioxidant activity using the DPPH method measured by spectrophotometry at a maximum wavelength of 517 nm. The results of phytochemical screening of the ethanolic extract of red betel leaf contain secondary metabolites, including flavonoid, phenolic, tannin, alkaloids, steroids, and triterpenoids. The total phenolic content of the red betel leaf ethanol extract was 0.949±0.003 mg GAE/g d.w. and has antioxidant activity (IC50) 84,656 including strong category as an antioxidant. Keywords: Piper crocatum Ruiz & Pav., Antioxidant, Ethanol extract, Folin-Ciocalteu and DPPH

scholarly journals Development of low sodium salted eggs and its antioxidant potential

2018 ◽  
Vol 5 (2) ◽  
pp. 51 ◽  
Author(s):  
Setyaningrum Ariviani ◽  
Nur Hikmah Fitriasih ◽  
Dwi Ishartini
Keyword(s):  
Total Phenolic Content ◽  
Leaf Extract ◽  
Sensory Quality ◽  
Phenolic Content ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Main Process ◽  
Leaf Extracts ◽  
Low Sodium ◽  
Sensory Qualities

<p class="Body"><strong><em>ABSTRACT</em></strong></p><p class="Body"><strong><em>Background:</em></strong><em> Salted egg is one of processed egg products which has a nutrient content that is comparable to the fresh egg, has a longer shelf life and can be consumed by all ages. The main process in the salted egg production is salting (NaCl) treatment that will give salty taste and acts as a preservative.</em></p><p class="Body"><strong><em>Objectives: </em></strong><em>This study aimed to develop low-sodium salted eggs with an antioxidant potential through the innovations in the salting process.</em></p><p class="Body"><strong><em>Methods:</em></strong><em> This was an experimental research. Salted eggs were produced with innovations in salting process using various concentration of teak leaf extract and potassium chloride (KCl) substitution. The sensory qualities of the salted eggs were determined using differential tests. Salted eggs with the best sensory quality were determined their nutritional quality with proximate measurements and their antioxidative potency by measuring total phenolic content and antioxidant activity</em></p><p class="Body"><strong><em>Results:</em></strong><em> The research result showed that the KCl substitution did not affect the total phenolic content (TPC) of salted eggs, but it reduced the sensory qualities which include the quality of taste, color, flavor and overall. The addition of teak leaf extracts improved both the sensory quality and TPC of salted eggs produced with KCl substitutions. TPC  increased along with increased of teak leaf extract concentrations. KCl substitution or addition of teak leaves extract proved to increase the radical scavenging activity of salted eggs. The low-sodium salted egg with an antioxidant potential which was made using selected salting formulation had nutritional and sensory qualities which comparable to the salted eggs produced using sodium chloride (NaCl)</em></p><p class="Body"><strong><em>Conclusions</em></strong><em>: The low-sodium salted eggs have antioxidant potential that can be produced by salting process innovation using teak leaf extract and KCl substitution.</em></p><strong>KEYWORDS<em>:  </em></strong><em>salted egg, KCl, teak leaf extracts, antioxidants, sensory</em>

scholarly journals Heat impact on total phenolic content and antioxidant activity of Malaysian Tualang and Kelulut honey

2021 ◽  
Vol 8 (2) ◽  
pp. 108-113
Author(s):  
Syaliza Omar ◽  
Noor Marinah Sahri ◽  
Hafizah Abd. Aziz ◽  
Maimunah Sanny
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Effect Of Temperature ◽  
Total Phenolic ◽  
Tualang Honey

The effect of temperature at 50°C, 70°C and 100°C for up to 120 min on the content of phenolic compounds and antioxidant activity of Tualang honey and Kelulut honey was studied. Unheated honey samples for both varieties were used as control. The total phenolic content and antioxidant activity were examined using Folin-Ciocalteau and DPPH assays, respectively. Both honeys vary widely in the total phenolic content as well as antioxidant activity upon heating and time of heating. The total phenolic content in both honeys showed fluctuations at all temperatures throughout 120 min. In comparison to controls for both honeys, heating at 100°C for 10 min demonstrated a drop in total phenolic content in Tualang honey (13%) and Kelulut honey (29%), but the antioxidant activity increased 29% and 57% in Tualang and Kelulut honey, respectively. The study generates information on the characteristics of components in both honeys which react differently to heat and time of heating, therefore this will help the honey manufacturers or public to optimize the processing protocols and later to preserve the quality of honey.

LC-DAD-ESI-MS/MS, total phenolic content, and antioxidant activity of Firmiana simplex

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
MA Ghareeb ◽  
T Mohamed ◽  
AM Saad ◽  
LA Refahy ◽  
MA Sobeh ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Esi Ms

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

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