scholarly journals Mikroenkapsulasi Senyawa Fenolik Ekstrak Daun Kenikir (Cosmos caudatus K.)

2019 ◽  
Author(s):  
Tagor Marsillam Siregar ◽  
Clarine Kristanti
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Total Phenolic Content ◽  
Encapsulation Efficiency ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Inlet Temperature ◽  
Spray Dryer ◽  
Cosmos Caudatus ◽  
Coating Ratio

Daun Kenikir (Cosmos caudatus K.) memiliki kandungan senyawa fenolik dan aktivitas antioksidan yang tinggi. Senyawa fenolik telah diketahui sensitif terhadap cahaya, oksigen dan panas. Enkapsulasi dapat melindungi senyawa fenolik dalam ekstrak. Penelitian ini bertujuan untuk mempelajari pengaruh rasio bahan inti:bahan penyalut (1:10 dan 1: 20) dan suhu inlet spray dryer (125, 150 dan 175oC) terhadap karakteristik mikrokapsul. Pada penelitian tahap pendahuluan, daun kenikir diekstraksi menggunakan pelarut etanol, kemudian ekstrak yang diperoleh dianalisis aktivitas antioksidan dan total fenolik. Pada tahap selanjutnya ekstrak dienkapsulasi dan mikrokapsul yang diperoleh dianalisis powder recovery, kandungan total fenolik, effisiensi enkapsulasi, aktivitas antioksidan dan ukuran partikel. Rasio bahan inti:bahan penyalutdansuhu inlet spray dryer mempengaruhi powder recovery, total fenolik, effisiensi enkapsulasi, aktivitas antioksidan dan ukuran partikel mikrokapsul. Perlakuan dengan rasio bahan inti:bahan penyalut1:20 dan suhu inlet spray dryer 125oC menghasilkan mikrokapsul dengan powder recovery 59,87%, total fenol 24,644 mgGAE/g sampel, efisiensi enkapsulasi 98,820%, aktivitas antioksidan (IC50) 1711,804 ppm dan ukuran partikel 1,55 µm.Microencapsulation Of Phenolic Compounds From Cosmos caudatus K. Leaves ExtractCosmos caudatus K. leaves are high in total phenolic content and have high antioxidant activity. Phenolic compounds are sensitive to light, oxygen, and heat. Encapsulation process can protect the phenolic compounds of extract. This research was aimed to study the effect of core to coating ratio (1:10 and 1:20) and spray drying inlet temperature (125, 150, and 175°C) towards the characteristics of microcapsules. In preliminary stage, Cosmos caudatus K. leaves were extracted with ethanol. The extract was analyzed for antioxidant activity and total phenolic content. In the main stage, the extract were encapsulated. The microcapsules were analyzed for powder recovery, total phenolic content, encapsulation efficiency, antioxidant activity, and particle size. Core to coating ratio and inlet temperature affected the powder recovery, total phenolic content, encapsulation efficiency, antioxidant activity, and particle size of microcapsules. Microcapsules with core to coating ratio 1:20 and inlet temperature 125°C gave the best result with powder recovery 59.87%, total phenolic content 24.644 mg GAE/g sample, encapsulation efficiency 98.820%, IC50 1711.804 ppm, and particle size 1.55 μm.                      •

scholarly journals Ultrasonic-Assisted Extraction (UAE) for Enhanced Recovery of Bioactive Phenolic Compounds From Cosmos Caudatus Leaves

2021 ◽  
Author(s):  
NORLIZA LATIFF ◽  
PEI YING ONG ◽  
LUQMAN CHUAH ABDULLAH ◽  
SITI NOR AZLINA ABD RASHID ◽  
NOOR AKHMAZILLAH MOHD FAUZI ◽  
...  
Keyword(s):  
Particle Size ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Extraction Time ◽  
Total Phenolic ◽  
Cosmos Caudatus ◽  
Assisted Extraction ◽  
Soxhlet Method ◽  
Microbial Agents

Abstract Cosmos caudatus (C. caudatus) is one of the common medicinal plants and among the valuable plants that are high in bioactive compounds such as phenolics. In this study, an ultrasound-assisted extraction (UAE) method was used to optimise the extraction of bioactive compounds from C. caudatus leaves using response surface methodology (RSM) and employing a Box-Behnken experimental design (BBD). The extraction efficiency of UAE under the optimal extraction conditions was compared with the Soxhlet method. Also, an anti-microbial analysis against two human pathogenic bacteria; Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) was also evaluated. The effect of the extraction conditions was studied and optimised such as the solid-liquid ratio (10 to 30 g/ml), particle size (180 to 850 µm) and extraction time (20 to 30 min). Quercitrin and total phenolic content (TPC) were the selected response variables in this study. Based on the ANOVA analysis, the response surface model to predict the optimum yield of quercitrin and TPC was adequate with a high R-square value corresponding to 0.9930 and 0.9962. The optimal UAE conditions were 1:28 (g/mL), by using a particle size of 485 µm and an extraction time of 30 min, respectively. Remarkably, UAE reduced the extraction time and solvent volume, with the maximal recovery of bioactive compounds at a high antioxidant activity as compared with that of the Soxhlet method. The plant extract also exhibited potential microbial agents. Due to the above findings, UAE can be used to enrich quercitrin and total phenolic content from C. caudatus leaves. It also opens the possibility of plant extract to be used as an affordable component in many applications such as food formulations and anti-microbial agents.

scholarly journals NANO KITOSAN EKSTRAK TONGKOL JAGUNG MANADO KUNING (Zea Mays L.) DAN AKTIVITAS ANTIOKSIDANNYA

2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Julista Alfa Kabalmay ◽  
Edi Suryanto ◽  
Max R. J. Runtuwene
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Surface Morphology ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Chitosan Nanoparticles ◽  
Reducing Power ◽  
Total Phenolic ◽  
Yellow Corn ◽  
Micrometer Size

ABSTRAK Tujuan dari penelitian ini untuk mengetahui potensi antioksidan dari nanopartikel kitosan ekstrak tongkol jagung Manado kuning. Penelitian ini terdiri dari 2 tahap yaitu ekstraksi dan pembuatan nanopartikel kitosan. Parameter yang digunakan adalah total senyawa fenolik dan kemampuan mereduksi, ukuran partikel, indeks polidispersitas, dan morfologi permukaan nanopartikel kitosan ekstrak tongkol jagung Manado kuning. Pembuatan nanopartikel kitosan menggunakan metode gelasi ionik. Hasil penelitian menunjunkkan partikel serbuk tongkol jagung 75 µm  memiliki rendemen dan kandungan total fenolik yang lebih tinggi dibanding  ukuran 150 µm. Formula F1 nanopartikel kitosan ekstrak tongkol jagung memiliki ukuran partikel  yang lebih kecil (318,7 nm) daripada F2 (333,8 nm), dan F3  (339,9 nm).  Hasil pengamatan morfologi permukaan nanopartikel kitosan adalah berbentuk seperti gumpalan yang masih berukuran mikrometer dan bentuk bulat tidak sempurna. Hasil pengujian aktivitas antioksidan bahwa formulasi F1 memiliki aktivitas yang terbaik dibandingkan dengan F0, F2 dan F3. ABSTRACT The objective of this study was to determine the antioxidant potential of chitosan nanoparticles from corncob extracts of Manado yellow corn. The study was consist of two stages: extraction and synthesis of chitosan nanoparticles. The parameters evaluated were total phenolic content (TPC), reducing power, particle size, index of polydispersity, and surface morphology of chitosan nanoparticles from Manado yellow corncob extract. Synthesis of chitosan nanoparticles was carried out by using ionic gelation method. The result showed that corncob powder with particle size 75 μm had higher recovery yield and higher total phenolic content (150 μm) than 150 μm. Formula F1 chitosan nanoparticles extract of corncob had smaller particle size (318.7 nm) compared to F2 (333.8 nm) and F3 (339.9 nm). Surface morphology observation revealed that the shape of chitosan nanoparticles were like lumps with imperfect round shape within micrometer-size. Antioxidant activity assay showed that the F1 had the highest antioxidant activity compared to F0, F2 and F3. 

scholarly journals Influence of Some Extraction Conditions Factor on Phenolic Content and Antioxidant Activity of Solanum betaceum Cav.

2019 ◽  
Vol 24 (3) ◽  
pp. 216
Author(s):  
Erna Prawita Setyowati ◽  
Andayana Puspitasari ◽  
Dias Insan Afini ◽  
Farida Hanum Nasution ◽  
Rosyidatun Nafingah
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Radical Scavenger ◽  
Solvent Ratio ◽  
Lattice Design ◽  
Scavenger Activity ◽  
Solanum Betaceum

Solanum betaceum Cav. fruit is renowned for having antioxidant activity because it contains phenolic compounds. This study aimed to determine the effect of some condition factor namely solvent composition, maceration time, liquid-solid ratio, and the particle size of S. betaceum Cav fruit to the total phenolic content and antioxidant activity. The fruit was collected from Temanggung, Wonosobo, and Kopeng, Central Java, Indonesia. The research used single-factor experiments and simplex lattice design (SLD) as an optimization method.  Total phenolic content was determined using Folin Ciocalteau reagent, while antioxidant activity was determined using 2,2-diphenyl-1-picrilhidrazil (DPPH) radical scavenger activity. The solvent combination which gave the highest responses was ethanol: water (60:40 v/v) with phenolic content of 7.48% w/w EAG. Maceration for 8 hours will produce an extract with the highest total phenolic content (8.76% w/w EAG). The optimal solvent ratio was at 10:1 v/w with total phenolic content of 7.26 ± 0.20% w/w EAG. The optimum particle size was 600-850 μm with a total phenolic content of 6.07 ± 0.18% w/w EAG. Antioxidant activity with the DPPH free radical scavenger capture method from three regions did not show significant results.

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

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

2020 ◽  
Vol 50 (3) ◽  
pp. 460-469
Author(s):  
Damir Zyaitdinov ◽  
Alexandr Ewteew ◽  
Anna Bannikova
Keyword(s):  
Antioxidant Activity ◽  
Enzymatic Hydrolysis ◽  
Whey Protein ◽  
Bioactive Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Wall Material ◽  
Total Phenolic ◽  
Oat Bran ◽  
Kinetics Of

Introduction. Bioactive compounds are a very popular topic of modern food science, especially when it concerns obtaining polyphenols from cereals. The antiradical, antioxidant, and anti-inflammatory properties of these ingredients allow them to inhibit and prevent coronary, artery, and cardiovascular diseases, as well as several types of cancer. Encapsulation is an effective technology that protects bioactive ingredients during processing and storage. In addition, it also prevents any possible interaction with other food constituents. The research objective was to obtain effective tools of controlled delivery of bioactive compounds. The study featured whey protein as a wall material in combination with maltodextrin to encapsulate the bioactives from oat bran. Study objects and methods. The processed material was oat bran. The technology of its biotransformation was based on ultrasound processing and enzymatic hydrolysis. The antioxidant properties were determined using a coulometer of Expert – 006-antioxidants type (Econix-Expert LLC, Moscow, Russia). Separation and quantitative determination of extract were followed using a Stayer HPLC device (Akvilon, Russia) and a system column Phenomenex Luna 5u C18(2) (250×4.6 mm). The total phenolic content was measured by a modified Folin-Ciocalteu method. To prepare microcapsules, whey protein concentrate (WPC) and maltodextrin (MD) solutions were mixed at ratios 6:4, 4:6, and 5:5. After that, the mixes were treated by ultrasonication and 10% w/w of guar gum solution as double wall material. The encapsulation efficiency (EE) was determined as a ratio of encapsulated phenolic content to total phenolic content. A digestion protocol that simulates conditions of the human gastric and intestinal tract was adapted to investigate the release kinetics of the extracts. Results and discussion. Ferulic acid is the main antioxidant in cereals. Its amount during extraction was consistent with published data: 9.2 mg/mL after ultrasound exposure, 9.0 mg/mL after enzymatic extraction, and 8.6 mg/mL after chemical treatment. The antioxidant activity of the obtained polyphenols was quite high and reached 921 cu/mL. It depended on the concentration of the preparation in the solution and the extraction method. The polyphenols obtained by ultrasonic exposure and enzyme preparations proved to have a more pronounced antioxidant activity. The highest EE (95.28%) was recorded at WPC:MD ratio of 60:40. In vitro enzymatic hydrolysis protocol simulating digestion in the gastrointestinal tract was used to study the effect of capsule structural characteristics on the kinetics of polyphenol release. The percentage of o polyphenols released from capsules ranged from 70% to 83% after two hours of digestion, which confirmed the effectiveness of microencapsulation technology. Conclusion. The research confirmed the possibility of using polyphenols obtained by the biotechnological method from oat bran as functional ingredients. Eventually, they may be used in new functional products with bifidogenic properties. Whey protein can be used to encapsulate polyphenols as the wall material of microcapsules.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

scholarly journals Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1255
Author(s):  
Sofia C. Lourenço ◽  
Débora A. Campos ◽  
Ricardo Gómez-García ◽  
Manuela Pintado ◽  
M. Conceição Oliveira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Spray Drying ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Food Products ◽  
Total Phenolic ◽  
Dry Extract ◽  
Pineapple Peel ◽  
Dpph Method

Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

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