Pengaruh Perendaman Asam Askorbat dan Natrium Bisulfit pada Dua Varietas Bawang Merah (Allium ascalonicum L.) terhadap Sifat Fisikokimia dan Organoleptik Tepungnya (Effect of Ascorbic Acid Soaking and Sodium Bisulphite on Two Varieties of Shallot (Allium ascalonicum L.) on Physical and Organoleptical Character of Shallot Powder)

Recently, there is an increase of shallot production in Indonesia. One alternative of flesh shallot processing is shallot powder making which can be used during the off season. The aim of the study was to observe the effect of immersion in ascorbic acid and sodium bisulphite on two varieties of shallot on physical and organoleptic characters of shallot powder. Drying was done using tray dryer. Experimental design used was factorial completely randomised design. The first factor was the type of immersion agent and duration time and the second factor was shallot varieties (Bima and Sembrani). Statistical mean test was using Tukey Honestly Significant (HSD). The result showed that the treatments significantly affected parameters such as moisture content, ascorbic acid, total phenol, anthocyanin, and antioxidant activity, free radical inhibition and color (chroma). From ranking test the best treatment was Bima variety with 0.2% ascorbic acid treatment for 30 min. Characteristic of the best treatment was with moisture content 4.03±0.79 % (w/w), ash content 4.45±0.13 % (w/w), fat content 1.24±0.64 % (w/w), protein content 15.56±0.28 % (w/w), 61.94±4.11 mg/100g, total phenolics 256.39±16.26 ppm, anthocyanins 50.70±2.31 ppm, quercetin 2612.40±408.94 ppm, antioxidant activity ekuivalent, 225.72±4.0 µg/mL, inhibition free radical 83.05±1.69 %, 85.02 hue value (yellowish red) and aroma score 3.2 (strong), brightness score 4.2 (bright) and color 1.25 (pale red). ABSTRAKKenaikan cukup signifikan pada produksi bawang merah terjadi di Indonesia. Salah satu alternatif pengolahan bawang merah segar adalah melalui pengolahan menjadi tepung sehingga tetap tersedia saat langka dan harganya tinggi. Penelitian ini bertujuan untuk melihat pengaruh perendaman asam askorbat dan natrium bisulfit pada dua varietas bawang merah terhadap sifat fisikokimia dan organoleptik tepung yang dihasilkan. Pengeringan dilakukan dengan tray dryer. Percobaan menggunakan rancangan acak lengkap faktorial, faktor pertama jenis bahan dan lama perendaman dan faktor kedua adalah varietas bawang merah (Bima dan Sembrani). Analisis statistik menggunakan metode Tukey Honestly Significant Data (HSD). Hasil penelitian menunjukkan bahwa perlakuan berpengaruh nyata terhadap parameter kadar air, vitamin C, total fenolik, antosianin, aktivitas antioksidan, inhibisi radikal bebas dan warna (chroma). Berdasarkan uji peringkat diperoleh perlakuan terbaik adalah tepung bawang merah dari varietas Bima dengan perlakuan perendaman asam askorbat 0,2 % selama 30 menit. Karakteristik dari tepung bawang ini memiliki kadar air 4,03 ± 0,79 % (bb), kadar abu 4,45 ± 0,13 % (bb), lemak 1,24 ± 0,64 % (bb) protein 15,56 ± 0,28 % (bb), vitamin C 61,94 ± 4,11 mg/100 g, total fenol 256,39 ± 16,26 ppm, antosianin 50,70 ± 2,31 ppm, kuersetin 2612,40 ± 408,94 ppm, aktivitas antioksidan ekuivalen 225,72 ± 4,07 µg/mL, inhibisi radikal bebas 83,05 ± 1,69 %, nilai oHue 85,02 (kuning kemerahan) dan skor aroma 3,2 (kuat), skor kecerahan 4,2 (terang) dan skor warna 1,25 (merah pucat). Kata kunci: Asam askorbat; tepung bawang merah; perendaman; natrium bisulfit

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Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

Food Technology and Halal Science Journal ◽

10.22219/fths.v1i1.7542 ◽

2019 ◽

Vol 1 (1) ◽

pp. 4

Author(s):

Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Moisture Content ◽

Raw Materials ◽

Physicochemical Characteristics ◽

Ash Content ◽

Soluble Solids ◽

Crude Fiber ◽

Color Intensity ◽

Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

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CHARACTERISTICS OF JELLY CANDY OF PAPAYA (Carica papaya L.) WITH ADDITION OF COW GELATIN

Jurnal Agroindustri ◽

10.31186/j.agroind.3.2.105-115 ◽

2013 ◽

Vol 3 (2) ◽

pp. 105-115

Author(s):

Neswati Neswati

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Moisture Content ◽

Beta Carotene ◽

Ash Content ◽

The Body ◽

Plate Count ◽

Sucrose Content ◽

Total Acid ◽

Total Plate Count

Papaya is very potential to be developed as an industrial raw material candy because it contains a number of phytochemical compounds that are beneficial for the body. This study aims to investigate the characteristics of jelly candy of papaya with addition of cow gelatin by 6%, 8% , 11% and 13%. In jelly candy made observations on pH, moisture content, ash content, reducing sugar content, sucrose content, vitamin C content, total acid, antioxidant activity by DPPH, total plate count, organoleptic and the best jelly candy analysis of beta-carotene The results showed that the addition of 11% cow gelatin to produce the best characteristics of jelly candy. The parameters are pH 4.83, 17.63% moisture content, ash content of 0.98% , 19.75% reduction sugar , sucrose content of 35.48%, levels of vitamin C 59.81 mg/100gr material, total acid 2.09%, 35.33% antioxidant activity, total plate count 3.9 x 103 colonies/g, 7.9934 mg/100 g levels of beta-carotene, and organoleptic tests with a level, 95% color, scent 85%, 85% flavor, and texture of 95%.

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Pengaruh Penambahan Puree Daun Kelor ( Moringa oleifera ) Terhadap Karakteristik Siomay Ayam

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i02.p07 ◽

2021 ◽

Vol 10 (2) ◽

pp. 235

Author(s):

Putu Yumiko Murdiasa ◽

I Putu Suparthana ◽

Putu Timur Ina

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Moisture Content ◽

Ash Content ◽

Fiber Content ◽

Crude Fiber ◽

Antioxidant Vitamin ◽

Crude Fiber Content ◽

Randomized Design ◽

Ic50 Value

Dumpling is one type of dimsum, wich is a food that originates from China.The purpose of adding moringa leaf puree to chicken dumplings is to add antioxidant, vitamin C and crude fiber content to dumplings. The purpose of this research is to obtain the concentration of the addition of the appropriate Moringa leaf puree to produce chicken dumplings with the best characteristics. This research design used was a Completely Randomized Design with adding Moringa leaf puree wich consist by 5 levels: 0%, 10%, 20%, 30% and 40%. Each treatment was repaeat 3 times so that obtained 15 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan multiple range test. The results showed that the effect of adding moringa leaf puree had a significant effect (P<0,01) on moisture content, crude fiber, vitamin C, antioxidant activity, significant effect on ash content, color hedonic test, texture scoring test. The best treatment in this research was the addition of 40% moringa leaf puree with the following characteristics: 58.95% moisture content, 1.97% ash content, 2.18% crude fiber content, vitamin C 0.22 mg / g and antioxidant activity 38.30% with IC50 value 12342.28 ppm, the texture are very chewy and rather liked, the, the aroma, the taste and overall reception are rather liked.

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Antioxidant Compounds, Mineral Content and Antioxidant Activity of Several Tomato Cultivars Grown in Southwestern Romania

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha4119026 ◽

2013 ◽

Vol 41 (1) ◽

pp. 136 ◽

Cited By ~ 13

Author(s):

Violeta NOUR ◽

Ion TRANDAFIR ◽

Mira E. IONICA

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Trace Elements ◽

Phenolic Compounds ◽

Total Phenolics ◽

Antioxidant Activities ◽

Fruit Shape ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Tomato Cultivars

Ten indeterminate tomato cultivars differing in fruit shape and typology, grown simultaneously in a greenhouse from Oltenia (Southwestern Romania) and harvested at red ripe stage, were investigated for the contents in ascorbic acid, lycopene, Î²-carotene, total phenolics, minerals (K, Na, Ca and Mg) and trace elements (Fe, Cu, Mn, Cr, Zn and B). In addition, their antioxidant activities were determined. Significant differences were found among tomato cultivars in all studied antioxidant compounds, as well as in the antioxidant activity. Ascorbic acid ranged from 91.9 to 329.7 mg kg-1 fw, lycopene ranged from 19.7 to 49.0 mg kg-1 fw, while total phenolic compounds varied between 300.2 and 557.8 mg kg-1 fw. Antioxidant activity ranged from 0.81 mmol Trolox kg-1 fw to 1.74 mmol Trolox kg-1 fw and it was significantly correlated to total phenolics content (r = 0.91; p< 0.05). The cocktail type cultivar â€˜Tigerâ€™ and the cherry type cultivar â€˜Belleâ€™ proved to be the most powerful in antioxidant activity and phenolic compounds while the rectangular plum shaped cultivar â€˜Portoâ€™ recorded the highest average lycopene content. A valuable cultivar proved to be the brownish red â€˜Sacherâ€™ which registered among the highest contents of phenolics, lycopene and ascorbic acid. Mineral and trace elements contents were also significantly affected by cultivars. Values recorded for K, Ca and Mg ranged from 2139.6 to 3056.9 mg kg-1, 137.7 to 325.8 mg kg-1 and 27.3 to 168.7 mg kg-1 respectively.

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Aktivitas Antioksidan dan Kandungan Komponen Bioaktif Sari Buah Namnam

Jurnal Kimia VALENSI ◽

10.15408/jkv.v0i0.3155 ◽

2015 ◽

pp. 130-136 ◽

Cited By ~ 3

Author(s):

Adawiah Adawiah ◽

Dede Sukandar ◽

Anna Muawanah

Keyword(s):

Antioxidant Activity ◽

Free Radical ◽

Vitamin C ◽

Oxidative Reaction ◽

High Antioxidant Activity

Antioxidant is a compoud inhibit that have an important role in protecting health due to it can absorb free radical molecules and inhibit oxidative reaction which cause anykinds of diseases. This study aims to determine the chemical compositition and antioxidant activity of namnam juice, characteristic of namnam. In this experimental, proximat analysis, TPC, TFC, Vitamin C, antioxidant activity were evaluated. Namnam juice contains 996.03 mg/L of phenolics, 421.09 mg/Lof flavonoids, 121.44 mg/100mL of vitamin C and high antioxidant activity with IC50 5µL/mL.DOI :http://dx.doi.org/10.15408/jkv.v0i0.3155.

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Theoretical studies of l-ascorbic acid (vitamin C) and selected oxidised, anionic and free-radical forms

Journal of Molecular Structure THEOCHEM ◽

10.1016/j.theochem.2009.06.016 ◽

2009 ◽

Vol 910 (1-3) ◽

pp. 61-68 ◽

Cited By ~ 11

Author(s):

Damian M. Bailey ◽

William O. George ◽

Mariusz Gutowski

Keyword(s):

Ascorbic Acid ◽

Free Radical ◽

Vitamin C ◽

Theoretical Studies

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PERBANDINGAN METODE EKSTRAKSI MASERASI DAN SOKLETASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL DAUN JAMBU BOL (Syzygium malaccense L.)

Jurnal Ilmiah Manuntung ◽

10.51352/jim.v3i1.96 ◽

2017 ◽

Vol 3 (1) ◽

pp. 91

Author(s):

Henny Nurhasnawati ◽

Sukarmi Sukarmi ◽

Fitri Handayani

Keyword(s):

Antioxidant Activity ◽

Free Radical ◽

Vitamin C ◽

Extraction Methods ◽

Natural Antioxidant ◽

Comparison Of Methods ◽

Activity Test ◽

Ic50 Value ◽

The Difference ◽

Free Radical Activity

Malay apple (Syzygium malaccense L.) is a plant that can be used for treatment. Antioxidants have the activity to reduce free radical compounds which is one of the causes of the emergence of various diseases in humans. The purpose of this study to determine the comparison of methods of maceration and socletation extraction of antioxidant activity of malay apple leaf. Research stages include sampling, plant determination, making of simplisia, maceration extraction and socletation with 70% ethanol solvent and determine the antioxidant activity by UV-Vis spectrophotometry with DPPH (1,1-diphenyl-2-picrylhydrazyl) as free radical. The parameter is IC50 value that is the concentration of antioxidant compound which can cause 50% loss of DPPH free radical activity. Although both methods show very strong antioxidant activity, it can be concluded that the difference in extraction methods has an effect on the antioxidant activity produced. The results of antioxidant activity test showed that socletation methods gave an average IC50 value of 37.67 ppm, this value is higher than maceration methods with an average IC50 value of 47.80 ppm. Malay apple leaf has the potential as a natural antioxidant, although it has a lower IC50 value than vitamin C which is 9.72 ppm.

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Influence of Cooking Conditions on Nutritional Properties and Sensory Characteristics Interpreted by E-Senses: Case-Study on Selected Vegetables

Foods ◽

10.3390/foods9050607 ◽

2020 ◽

Vol 9 (5) ◽

pp. 607

Author(s):

Susanna Buratti ◽

Carola Cappa ◽

Simona Benedetti ◽

Gabriella Giovanelli

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Nutritional Quality ◽

Total Phenolics ◽

Principal Component ◽

Sensory Characteristics ◽

Total Phenolic ◽

Cooking Methods ◽

Nutritional Properties ◽

Cooking Method

This study investigates the effects of three cooking methods (boiling, steaming and microwaving) on the nutritional and physical properties of cauliflowers, carrots and sweet potatoes; e-senses were applied to interpret the sensory characteristics according to physico-chemical aspects. The nutritional quality was evaluated by determining the concentrations of key components and the antioxidant activity; e-sense data, combined with texture parameters, were processed by a principal component analysis. The cooking method and time significantly influenced the quality of the three products. Boiling, which detrimentally affected ascorbic acid, total phenolic concentration and antioxidant activity, enhanced carotene accessibility. Steaming produced losses in ascorbic acid, increasing total phenolics and carotenoids. Microwaving resulted in minor changes in ascorbic acid concentrations, preserved carotenoids and increased total phenolics. The nutritional quality was better preserved or enhanced using shorter cooking times. The elaboration of the data collected by the e-senses showed a clear evolution according to the cooking method and time. The results helped to determine the cooking method that best preserves the nutritional properties of the vegetables, highlighting the applicability of rapid instrumental methods to interpret the evolution of sensory characteristics.

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Partition Behavior in Aqueous Two-Phase System and Antioxidant Activity of Flavonoids from Ginkgo biloba

Applied Sciences ◽

10.3390/app8112058 ◽

2018 ◽

Vol 8 (11) ◽

pp. 2058 ◽

Cited By ~ 2

Author(s):

Can Liu ◽

Shuochen Liu ◽

Lingli Zhang ◽

Xiaoxue Wang ◽

Lanqing Ma

Keyword(s):

Antioxidant Activity ◽

Polyethylene Glycol ◽

Free Radical ◽

Vitamin C ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Phase System ◽

Two Phase ◽

Extraction Parameters ◽

Partition Behavior

In this work, the aqueous two-phase extraction parameters and in vitro antioxidant activity of total flavonoids from Ginkgo biloba were investigated. The partition behavior of the flavonoids in an aqueous two-phase system (ATPS) was analyzed, the extraction parameters were optimized using response surface methodology, and the antioxidant activity of the flavonoids was determined by free-radical scavenging tests (1,1-diphenyl-2-picrylhydrazyl (DPPH) assay) and the ferric reducing/antioxidant power (FRAP) assay. The results showed that the concentration of ammonium sulfate was negatively correlated with the phase-volume ratio, whereas the concentration of polyethylene glycol was positively correlated. The maximum yield of flavonoids (4.11 mg g−1) was obtained under the following optimal extraction conditions: Concentration of polyethylene glycol (PEG)1500 30% and (NH4)2SO4 22% (mass fraction), and liquid/solid ratio 40:1 (mL g−1). The antioxidant activity tests showed that the flavonoids from the G. biloba leaf exhibited free-radical scavenging activity, with an IC50 of 2.66 mg L−1, which was superior to that of vitamin C. The free-radical scavenging ability of the flavonoids was proportional to the flavonoid concentration. The total reducing power of the Ginkgo flavonoids was slightly lower than that of vitamin C. In this study, the distribution of flavonoids in an ATPS was analyzed and a mathematical model for the ATPS extraction of Ginkgo flavonoids was established, which provides a reference for further development and utilization of G. biloba.

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