scholarly journals Mikroenkapsulasi Antosianin Kulit Buah Kakao (Theobroma cacao L.) Dengan Metode Koaservasi Kompleks

2018 ◽  
Vol 4 (2) ◽  
pp. 106-112
Author(s):  
Siska Syahfitri Lubis ◽  
Evi Sulastri ◽  
Muhammad Sulaiman Zubair
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Economic Value ◽  
Value Added ◽  
Extraction Process ◽  
Absorption Efficiency ◽  
Fruit Peel ◽  
Recovery Test ◽  
The Stability ◽  
Theobroma Cacao L

Anthocyanin is a class of antioxidants that are widely found in the skin of cocoa fruit (Theobroma cacao L.). Anthocyanin degradation occurs not only during the extraction process from plant tissues but also during the storage process. The microencapsulation process can protect the active substance from environmental influences or improve the stability of the preparation. This study aims to characterize anthocyanin microcapsules from cocoa (Theobroma cacao L.) fruit peel using a complex coacervation method, therefore, it can provide economic value added from this plant. Anthocyanin microencapsulation was formulated using a coating of  gelatin: arabic gom with different concentrations of 1:1, 3:2, and 2:1. Microcapsule characterization was organoleptic and morphological test, particle size distribution, moisture content test, absorption efficiency, recovery test, antioxidant activity of the preparation, and FTIR analysis. The results showed that extract yield was 39.82%, optimum microcapsule characterization was obtained from 1: 1 concentration with 36.65% recovery test, 80.40% absorption efficiency, and antioxidant activity with IC50 of 20.52 ppm.

scholarly journals Effective Utilization of Pineapple Waste, Evaluation of Ferulic Acid, Micro Nutrients and Antioxidant Property

2020 ◽  
Vol 2 (1) ◽  
pp. 30
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
High Performance ◽  
Soxhlet Extraction ◽  
Antioxidant Property ◽  
Extraction Process ◽  
Fruit Peel ◽  
Manganese Zinc ◽  
Pineapple Peel ◽  
Phosphorus Iron

India is the second-largest producer of fruit and vegetable producers. Usually, after fruit intake, fruit peel is left as waste. The main bioactive components of pineapple are phenolic compounds, β-carotene, ascorbic acid, and flavonoids. Ferulic acid is a phenolic acid widely used in the nutritional and cosmetic fields. In this study, pineapple peel was dried, powdered, and vitamin content (A, B, B1, B2, B6, B12 & C), calcium, potassium, phosphorus, iron, manganese, zinc and food fiber were analyzed. Moreover, in the present study, traditional and non-conventional processes such as Soxhlet extraction, supreme fluid extraction, and normal solvent extraction was used for the extraction of ferulic acid, which is a precursor for vanillin synthesis. The quantification of ferulic acid was done by High performance fluid chromatographic (HPL C) method. After the above-mentioned extraction process overall phenolic and antioxidant activity were also evaluated and compared. The highest concentrations of ferulic acid (0.7696g/100 g), phenolic compound (2.365mg / GAE), antioxidant activity (45 percent), and yield (90.5 %) were obtained for Soxhlet extraction using methanol.

A comparative study on antioxidant activity and biochemical profile of exotic cocoa (Theobroma cacao L.) clones

2015 ◽  
Vol 43 (3) ◽  
Author(s):  
M. Senthil Amudhan ◽  
Elain Apshara
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Theobroma Cacao ◽  
Biochemical Profile ◽  
Theobroma Cacao L

Please see the pdf file here: <a href="http://indsocplantationcrops.in/journal.php">http://indsocplantationcrops.in/journal.php</a>#

scholarly journals Phenolic Profile and Antioxidant Activity of Pulp and Peel from Peach and Nectarine Fruits

2016 ◽  
Vol 44 (1) ◽  
pp. 175-182 ◽  
Author(s):  
Branka T. STOJANOVIC ◽  
Snezana S. MITIC ◽  
Gordana S. STOJANOVIC ◽  
Milan N. MITIC ◽  
Danijela A. KOSTIC ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Prunus Persica ◽  
Biological Activities ◽  
Economic Value ◽  
Antioxidant Properties ◽  
Fruit Peel ◽  
Extraction Solvent ◽  
Phenolic Profiles ◽  
Antioxidant Characteristics

Peach (Prunus persica L.) is a fruit of high nutritional and economic value. Carbohydrates, dietary fibers, minerals and organic acids are among the major constituents of peach fruit, which contribute to the nutritional quality of both fresh fruits and juice. Polyphenolic compounds found in peach may play an important role in physiological functions related to human health. Different polyphenolics may have varied biological activities including antioxidant activity. In this study antioxidant characteristics between peel and pulp of different peach cultivars (‘Radmilovčanka’, ‘June Gold’, ‘Blake’, ‘Hale’, ‘Vesna’, ‘Adria’) and one of nectarine (‘Fantasia’) were investigated. The peel and pulp extracts showed a huge amount of total phenolics (TP), total flavonoids (TF), total hydroxycinnamates (TH) and total flavonols (TFL), ranging from 42.7-211.4, 11.1-128.5 mg GAE/100 g fresh weight (f.w.) (TP), 21.9 -94.9, 5.0-58.9 mg CE/100 g f.w. (TF), 28.4-389.2, 8.5-165.8 mg kg-1 f.w. (TH) and 17.3-54 mg kg-1 f.w. (TFL). High contents of phenolic compounds were significantly correlated with high antioxidant capacities. Peach pulp and peel differ significantly in their phenolic profiles: the pulp contains mainly chlorogenic, neochlorogenic and p-coumaric acids, whereas the peel possesses chlorogenic, neochlorogenic and p-coumaric acids together with several flavonol glycosides in huge amounts. Our results indicate that cultivar and extraction solvent play important roles in phenolic compositions and antioxidant properties of peach and nectarine extracts, which was shown using statistical analysis (ANOVA). There are high correlations between extracted phenolic compounds and peach and nectarine cultivars, and used solvent and part of the fruit (peel and pulp).

scholarly journals PEMANFAATAN KULIT BIJI KAKAO (THEOBROMA CACAO L) MENJADI PRODUK COOKIES COKLAT

2019 ◽  
pp. 44-50 ◽  
Author(s):  
Jumriah Langkong ◽  
Meta Mahendradatta ◽  
Mulyati M Tahir ◽  
Nurlaila Abdullah ◽  
Marina Reski
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Theobroma Cacao ◽  
Animal Feed ◽  
Economic Value ◽  
Fat Content ◽  
Ash Content ◽  
Cocoa Bean ◽  
Theobroma Cacao L ◽  
Process Product

Cocoa bean husk is one of the product of cocoa which is only utilized as animal feed and has low economic value. Economic value of cocoa bean husks can be enhanced by extracting the husk using methanol into powder and applied to a process product namely cookies. Cookies are types of biscuit which are made from soft dough, high in fat and relatively crisp. The purpose of this study was to determine the amount of powder that was added and its impact to the cookies product. The analysis was done for sensory test, moisture content, fat content and protein content. The result showed that water content ranged from 2.39% - 4.85%. Fat content ranged from 7.57% - 8.64%, and ash content ranged from 0.73% - 2.02%. In the organoleptic test, the color and odor which were preferred by the panelists was treatment A0 (control) whereas the taste and texture was treatment A1 (addition of 5% powder).

Antioxidant Activity, Total Polyphenols and Methylxanthine Ratio in Four Materials of Theobroma Cacao L. From Tolima, Colombia

2021 ◽  
Author(s):  
Juan Guillermo Borja Fajardo ◽  
Heidi Briggity Tellez Horta ◽  
Giann Carlos Peñaloza Atuesta ◽  
Angelica Piedad Sandoval Aldana ◽  
Jonh Jairo Mendez Arteaga
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Total Polyphenols ◽  
Theobroma Cacao L

scholarly journals Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed

2017 ◽  
Vol 15 (4) ◽  
pp. 489-496 ◽  
Author(s):  
Erik G. Tovar-Pérez ◽  
Lucia Guerrero-Becerra ◽  
Eugenia Lugo-Cervantes
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Peptide Fractions ◽  
Theobroma Cacao L

scholarly journals Analysis of phenolic content and antioxidant activity of cocoa pod husk (theobroma cacao l.)

2019 ◽  
Vol 1317 ◽  
pp. 012087
Author(s):  
Rachmawaty ◽  
Andi Mu’nisa ◽  
Hasri ◽  
Halifah Pagarra ◽  
Hartati
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Phenolic Content ◽  
Cocoa Pod Husk ◽  
Theobroma Cacao L

Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing

2015 ◽  
Vol 174 ◽  
pp. 256-262 ◽  
Author(s):  
F. Ioannone ◽  
C.D. Di Mattia ◽  
M. De Gregorio ◽  
M. Sergi ◽  
M. Serafini ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Theobroma Cacao L

scholarly journals ISOLATION AND ACTIVITY ANTIOXIDANT TEST OF COCOA POD HUSK ETHYL ASETAT EXTRACTS (Theobroma cacao L)

2019 ◽  
Vol 19 (2) ◽  
pp. 49-53
Author(s):  
Binawati Ginting ◽  
Ilham Maulana ◽  
Nurdin Saidi ◽  
Syarifah Yanti Astryna
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Column Chromatography ◽  
Theobroma Cacao ◽  
Positive Control ◽  
Active Components ◽  
Strong Activity ◽  
Vitamine C ◽  
Cocoa Pod Husk ◽  
Theobroma Cacao L

Isolation and testing of antioxidant activity with1,1-difenil-2-pikril hidrazil (DPPH) from ethyl acetate extract ofcocoa pod husk(Theobroma cacao L) has been carried out.Theobroma cacaoextract (TCE) showed highly strong antioxidant activity with IC50 = 8,75 ppm and vitamine C = 6,07 ppm as positive control. Isolation of the active components of TCE by column chromatography using silica gel absorbent 60 mesh ASTM (Merck 774) and the eluent n-hexane: ethyl acetate (9:1), obtained 7 fraction combined (TCE 1 to TCE 7). There are 6 combined fractions having the potential as antioxidants, namely TCE 2 to TCE 7 with a range of IC50 (6,46 ppm – 91,8 ppm). TCE 2 fraction has a very strong antioxidant activity with IC50 = 6,46 ppm. Separation of TCE 2 fraction on silica column chromatography obtained 4 combined fractions (TCE 2.1 to TCE 2.4). The test results of antioxidant activity showed that TCE 2.4 had very strong activity with IC50 = 42,7 ppm.For the TCE 2.2 fraction, preparative TLC was carried out using eluent n-hexane: ethyl acetate (9.5: 0,5) obtained by TCE 2.2.4 isolate with a melting point of 114-120 °C and was a steroid class.

scholarly journals Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate

2021 ◽  
Vol 22 (3) ◽  
Author(s):  
Rahayu Wulan ◽  
Rika Indri Astuti ◽  
Yaya Rukayadi ◽  
Anja Meryandini
Keyword(s):  
Antioxidant Activity ◽  
Theobroma Cacao ◽  
Functional Foods ◽  
Healthy Lifestyle ◽  
Saccharomyces Boulardii ◽  
Genetic Identification ◽  
Pichia Kudriavzevii ◽  
Yeast Strains ◽  
Theobroma Cacao L ◽  
Cocoa Fermentation

Abstract. Wulan R, Astuti RI, Rukayadi Y, Meryandini A. 2021. Evaluation of Indigenous Pichia kudriavzevii from cocoa fermentation for a probiotic candidate. Biodiversitas 22: 1317-1325. Currently, probiotics are becoming a concern along with a healthy lifestyle awareness. Besides bacteria, yeast can be used as a probiotic candidate with specific functional properties. Research on yeast as a probiotic is still limited (except for Saccharomyces boulardii). Previous research has isolated yeasts from the cocoa fermentation process. This study aimed to evaluate the probiotics properties and antioxidant activity of yeast strains isolated from spontaneous cocoa fermentation in Sukabumi, Indonesia. Previous research has isolated 23 yeast strains from spontaneous cocoa (Theobroma cacao L.) fermentation. Of the 23 yeast strains isolated from cocoa fermentation, 22 strains showed negative hemolysis as an indicator of non-pathogenic properties. Ten yeast strains were able to grow at 37 °C and 41 °C, pH 3, 0.5% bile salts, had autoaggregation ability (63.99-95.33%), and co-aggregation with S. typhimurium ATCC14028 (>80%), as character requirement for probiotic candidates. The genetic identification of the ten yeast strains showed that they were 99% identical to Pichia kudriavzevii. Based on its antioxidant activity, the P. kudriavzevii 2P10 metabolites had the highest percentage of inhibition (68.51%) against DPPH free radicals and resistance to H2O2 oxidative stress up to 3 mM. It can be concluded that P. kudriavzevii 2P10 is a promising probiotic candidate for functional foods and health purposes.

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