scholarly journals Kajian Antioksidan, Total Fenol & Total Flavonoid Jamu Selokarang yang diformulasi dengan Jinten Hitam (Nigella sativa)

2021 ◽  
Vol 4 (1) ◽  
pp. 39-51
Author(s):  
Sukardi Sukardi ◽  
Noer Iqbal Arief Iqbal ◽  
Sri Winarsih
Keyword(s):  
Antioxidant Activity ◽  
Herbal Medicine ◽  
Water Content ◽  
Nigella Sativa ◽  
Design Method ◽  
Ash Content ◽  
Total Phenol ◽  
Antioxidant Compounds ◽  
Total Phenols ◽  
Black Cumin

Abstrcact Jamu Selokarang is one of the traditional drinks originating from an area, namely Madura, the ingredients used in the manufacture of Jamu Selokarang are turmeric, ginger, ginger, betel leaf, soursop leaves, cloves, nutmeg, coriander, temu ireng and ginger. The ingredients used in the manufacture of herbal medicine selokarang contain a lot of antioxidants and essential oils. Testing is needed to determine the antioxidant activity contained in the herbal medicine selokarang. This study aims to determine the effect of substitution of jamu selokarang on antioxidant compounds, total phenols, flavonoids, ash content and water content. This study used a simple completely randomized design method (simple CRD) with a single factor, namely the black cumin formulation of 0%, 2%, 4%, 6% and 8% which were included in jamu selokarang. The research was repeated 3 times. The parameters observed were: water content, ash content, antioxidants, total phenols, and flavonoids. The results showed that the substitution had a significant effect on water content, ash content and antioxidant activity, while the total phenol and flavonoid analysis had no significant effect. Treatment 0% black cumin had water content of 2.68%; Ash content of 7,90%; DPPH anti-oxidant for 49.08%; antioxidant FRAP 26.25 μgAAE / mL; total phenol was 2.05 μgGAE / mg, and total flavonoids was 0.91 μgQAE / mg.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS

2020 ◽  
Vol 9 (1) ◽  
pp. 56
Author(s):  
I Gusti Ayu Atyantha Danawati ◽  
Anak Agung Gede Ngurah Anom Jambe ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Treatment Effect ◽  
Rice Flour ◽  
Ash Content ◽  
Total Phenol ◽  
Red Rice ◽  
Randomized Design

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour

scholarly journals Pengaruh Metode Pengolahan Terhadap Aktivitas Antioksidan Dan Karakteristik Teh Herbal Bubuk Daun Afrika (Vernonia amygdalina Delile)

2021 ◽  
Vol 10 (1) ◽  
pp. 77
Author(s):  
Karina Dinda Putri ◽  
Ni Luh Ari Yusasrini ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Ash Content ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Randomized Design ◽  
The Right ◽  
Firing Method ◽  
Range Test

This study aims to determine the effect of processing methods on antioxidant activity and characteristics of African leaf herbal tea and find out the right processing method to get the highest antioxidant activity and the best characteristics. The Completely Randomized Design was used in this study with treatment methods which consisted of 4 levels, namely Method A (steam blanching and drying), Method B (withering and pan firing) Method C (withering and Drying) and Method D (steam blanching and pan firing). This study was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan’s Multiple Range Test (DMRT). The parameters tested in this study include water content, ash content, total phenols, total flavonoids, color, antioxidant activity and sensory characteristics. The results showed that the methods of processing herbal tea powder of African leaves has a highly significant effect on water content, total phenol, total flavonoids, antioxidant activity, color, and sensory tests of color, taste, flavor and have a significant effect on overall reception and have no significant effect on ash content. Herbal tea powder of African leaves processed by method steaming and drying was the best treatment with a moisture content of 6.41%, ash content of 5.27%, total phenol of 2.4169 mgGAE/g, total flavonoids 2, 6563 mgQE/g, antioxidant activity 67.28%, color (L, a, b = 4.86; -49.07; 34.71), light green color, very distinctive aroma of African tea leaves, very bitter taste, and overall reception likes.

scholarly journals EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

scholarly journals Antioxidant and Anti-Inflammatory Properties of Nigella sativa Oil in Human Pre-Adipocytes

Antioxidants ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 51 ◽  
Author(s):  
Laura Bordoni ◽  
Donatella Fedeli ◽  
Cinzia Nasuti ◽  
Filippo Maggi ◽  
Fabrizio Papa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nigella Sativa ◽  
Antioxidant Properties ◽  
Mediterranean Area ◽  
Low Grade ◽  
Mean Values ◽  
Black Cumin ◽  
Marche Region ◽  
Anti Inflammatory

The oil obtained from the seeds of Nigella sativa L. (N. sativa), also known as black cumin, is frequently used in the Mediterranean area for its anti-inflammatory, anti-oxidant, and anti-cancer activities. The aim of the present study was to evaluate the antioxidant and anti-inflammatory properties of the oil extracted from seeds of a N. sativa cultivar produced in the Marche region of Italy, and to determine if the thymoquinone content, antioxidant properties, and biological activity would decay during storage. Cytotoxicity and anti-inflammatory properties of N. sativa oil were tested in an in vitro model of low-grade inflammation in Simpson–Golabi–Behmel syndrome human pre-adipocytes. The fresh extracted oil (FEO) contained 33% more thymoquinone than stored extracted oil (SEO), demonstrating that storage affects its overall quality. In addition, the thymoquinone content in the N. sativa oil from the Marche region cultivar was higher compared with other N. sativa oils produced in the Middle East and in other Mediterranean regions. Pro-inflammatory cytokines (e.g., Interleukin (IL)-1alpha, IL-1beta, IL-6) were differently modulated by fresh and stored extracts from N. sativa oils: FEO, containing more thymoquinone reduced IL-6 levels significantly, while SEO inhibited IL-1beta and had a higher antioxidant activity. Total antioxidant activity, reported as µM of Trolox, was 11.273 ± 0.935 and 6.103 ± 0.446 for SEO and FEO (p = 1.255 × 10−7), respectively, while mean values of 9.895 ± 0.817 (SEO) and 4.727 ± 0.324 (FEO) were obtained with the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay (p = 2.891 × 10−14). In conclusion, the oil capacity to counteract proinflammatory cytokine production does not strictly depend on the thymoquinone content, but also on other antioxidant components of the oil.

scholarly journals Aronia melanocarpa Fruit and Leaves Hot-Assisted Ethanolic Extracts Antioxidant Activity

Proceedings ◽  
2020 ◽  
Vol 57 (1) ◽  
pp. 57
Author(s):  
Andrei Munteanu ◽  
Alin Enache ◽  
Georgeta Neagu ◽  
Corina Bubueanu ◽  
Alice Grigore ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Quinic Acid ◽  
Antioxidant Compounds ◽  
Total Phenols ◽  
Aronia Melanocarpa ◽  
Fresh Material ◽  
Ethanolic Extracts ◽  
Black Chokeberry ◽  
Caffeoyl Quinic Acid

Aronia melanocarpa L. fruit (common black chokeberry) is one of the most abundant sources of antioxidant compounds in the plant world, superior to all edible fruits; chokeberry fruits contain up to 100 g total phenols per kg fresh material, predominantly (−)epicatechin, cyanidin-3-glycosides and procyanidins (60%), added to quercetin and caffeoyl quinic acid derivates.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS DENGAN PASTA UBI JALAR UNGU (Ipomoea batatas L. Poir) TERHADAP KARAKTERISTIK CENDOL

2019 ◽  
Vol 8 (3) ◽  
pp. 248
Author(s):  
Putri Ayu Wulandari ◽  
I Made Sugitha ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Rice Flour ◽  
Ash Content ◽  
Fiber Content ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Purple Sweet Potato

This research was aimed to identify the comparison effect of rice flour and purple sweet potato (Ipomoea batatas L. Poir) paste on the characteristics of cendol and to identify the right ratio of rice flour and purple sweet potato paste to produce cendol with the best characteristics. Completely randomized design was used in this research with treatment ratio of rice flour and purple sweet potato paste which consisted of 6 levels :  50% : 50%, 40% : 60%, 30% : 70%, 20% : 80%, 10% : 90%, and 0% : 100 %. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed with analysis of variance and if the treatment had an effect on the variable, the Duncan test was performed. The results showed that rice flour and purple sweet potato paste ratio had significant effect on water content, ash content, crude fiber content, antioxidant activity, anthocyanin, color, texture, flavor, taste, and overall acceptance of cendol. Making purple sweet potato cendol without using rice flour resulted the best characteristic under the following criteria: 89,47%  water content, 0,14% ash content, 1,44% crude fiber content, 93,42 mg/mL antioxidant activity, 1,37 mg/100g  anthocyanin, dark purple and very liked color, texture chewy and liked, flavor typical of purple sweet potato and liked, taste very typical of purple sweet potato and liked, and overall acceptance very liked.   Keyword : cendol, purple sweet potato paste, rice flour

scholarly journals THE STUDY OF ANTIOXIDANT ACTIVITY OF ETHANOL FRACTION FROM BLACK CUMIN (Nigella sativa, L.)

ALCHEMY ◽  
2014 ◽  
Author(s):  
Dewi Yuliani ◽  
Elok Kamilah Hayati ◽  
Tri Kustono Adi
Keyword(s):  
Antioxidant Activity ◽  
Petroleum Ether ◽  
Nigella Sativa ◽  
Extraction Process ◽  
Polar Fraction ◽  
Phytochemical Screening ◽  
Black Cumin ◽  
Dpph Method ◽  
Ethanol Fraction

<p>Black cumin (Nigella sativa, L.) is a plant with a lot of advantages. Many research have been conducted on this plant and most of them use nonpolar, such as petroleum ether and chloroform, as a solvent in extraction process. In this research, extraction of black cumin using ethanol was applied.Black cumin extraction started with maceration using ethanol p.a. and partition using chloroform (1:1). The antioxidant activity of ethanol fraction of black cumin was examined by DPPH method. To identify the composition, phytochemical screening, including test for terpenoid, flavonoid, saponin, tannin and alkaloid, was also conducted.The result showed that the scavenging ability on DPPH method was 22.483% with IC50 2743.59. Phytochemical screening on ethanol fraction showed the presence of flavonoid, tannin and alkaloid. The study concluded that polar fraction of black cumin has small antioxidant activity.</p>

scholarly journals Antioxidant Activity of Ketapang Leaf Tea (Terminalia catappa)

2021 ◽  
Vol 4 (2) ◽  
pp. 220-227
Author(s):  
Retno Widyastuti ◽  
Agustina Intan Niken Tari ◽  
Novian Wely Asmoro
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Leaf Age ◽  
Black Tea ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Terminalia Catappa ◽  
Young Leaves

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1. 

scholarly journals Theoretical investigations on the antioxidant potential of a non-phenolic compound thymoquinone: a DFT Approach

2021 ◽  
Author(s):  
Jewel Hossen ◽  
M. Abbas Ali ◽  
Sultanur Reza
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Density Functional ◽  
Nigella Sativa ◽  
Radical Scavenging ◽  
Hydroxyl Group ◽  
Black Cumin ◽  
Theoretical Investigations ◽  
Water Media ◽  
Thermochemical Parameters

Abstract Thymoquinone (TQ) is a natural compound occurred in black cumin ( Nigella sativa L.), which possesses potent antioxidant activity without having any phenolic hydroxyl group believed to be responsible for antioxidant activity of a molecule. In the present study, computational calculation based on Density Functional Theory (DFT) have been executed to assess systematically the worth of antioxidant behavior of this compound. Geometrical characteristics, HOMO-LUMO and MEP surface have been studied. Thermochemical parameters correlated to the leading antioxidant mechanisms such as HAT, SETPT and SPLET have been studied in gas and water media. In addition, the changes of thermochemical parameters such as ∆G and ∆H have been computed for HA from TQ to hydroxyl radical in gas and water phases to investigate its free radical scavenging potency. The low and comparable values of BDE, PDE, IP, PA and ETE suggest the antioxidant activity. The ∆G and ∆H also convey apposite thermodynamic evidence in favor of antiradical capability of TQ. The attack of the free radical takes place preferentially at 3CH position of the molecule.

scholarly journals Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya

2019 ◽  
Vol 3 (1) ◽  
pp. 94
Author(s):  
Allikha Bias Mentari ◽  
Siti Nur Kholisoh ◽  
Taufik Nor Hidayat ◽  
Umar Hafidz Asy'ari Hasbullah
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Bulk Density ◽  
Study Design ◽  
Ash Content ◽  
Banana Peel ◽  
Phenol Content ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Fruit Maturity

Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges from 3.9-6.39%. Ash content ranges from 0.92-6.79%. The content of phenol ranges from 0.6 to 2.46 mg PE/g. The coffee phenol content of ripe banana peel is larger than unripe. The longer oven increases the phenol content. IC50 and EC50 decrease with increasing phenol. The antioxidant activity of ripe banana peel coffee is larger than unripe

Sign in / Sign up

Export Citation Format

Share Document