scholarly journals PENGARUH JENIS PELARUT TERHADAP EKSTRAKSI DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 271-279
Author(s):  
Amalia Noviyanty ◽  
Chitra Anggriani Salingkat ◽  
Syamsiar Syamsiar
Keyword(s):  
Total Phenolics ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Fruit Peel ◽  
Extract Yield ◽  
Randomized Design ◽  
Acetone Water ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Ic50 Values

This study aims to determine the effect of the type of solvent on extract yield, total phenolics and IC50 values of the skin of red dragon fruit and also obtain the best type of solvent that provides extract rendement, total phenolics and the highest or best IC50 value for extracting red dragon fruit peels. There are 3 types of solvents used (95% ethanol, ethyl acetate and acetone: water (7: 3) with a sample-solvent ratio (5:1 v/b).  The data obtained were analyzed using a Completely Randomized Design that was applied to observations of extract rendemen, phenolics total and IC50 values, if the treatment had a very significant or significant effect followed by continued BNJ test at 1% or 5% level. The results showed that the solvent ratio very significantly affected the extract rendemen, phenolics total and IC50 value of red dragon fruit peel extract.  Ethanol 95% solvent is the best solvent for extracting dragon fruit peels because it has the highest yield (26.15%), total phenolic (64.75 ppm) and antioxidant activity (IC50 value) (120.53 ppm) highest or best. Keywords : IC50, the red dragon fruit skin, solvent ratio, extract yield, phenolics total

scholarly journals PENGARUH RASIO PELARUT TERHADAP EKSTRAKSI DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 280-289
Author(s):  
Amalia Noviyanty ◽  
Chitra Anggriani Salingkat ◽  
Syamsiar Syamsiar
Keyword(s):  
Solvent Ratio ◽  
Fruit Peel ◽  
Extract Yield ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Completely Randomized Design ◽  
Peel Extract

This study aims to determine the effect of the ratio of solvents to extract yield, phenolics total and IC50 values ​​of red dragon fruit peel and also get the optimal solvent ratio to obtain extract yield, phenolics total and the highest or best IC50 values ​​of red dragon fruit peel extracts. The solvent ratio used there are 6 levels of the ratio: 2:1; 3:1; 4:1; 5:1; 6:1 and 7:1 (v/w). The data obtained were analyzed using a Completely Randomized Design that was applied to observations of extract yield, phenolics total and IC50 values, if the treatment had a very significant or significant effect followed by continued Tukey HSD test at 1% or 5% level. The results showed that the solvent ratio very significantly affected the extract yield, phenolics total and IC50 value of red dragon fruit peel extract.  The solvent ratio of 4:1 (v/w) produced extract yield, phenolics total and IC50 values the highest or best i.e  26.22%, 71.56 ppm, and 124.62 ppm. Keywords : IC50, the red dragon fruit skin, solvent ratio, phenolics total

scholarly journals PENGARUH WAKTU EKSTRAKSI TERHADAP TOTAL FENOLAT DAN NILAI IC50 DARI EKSTRAKSI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

2019 ◽  
Vol 4 (2) ◽  
pp. 45-50
Author(s):  
Amalia Noviyanty ◽  
Chitra Anggriani Salingkat ◽  
Syamsiar
Keyword(s):  
Total Phenolics ◽  
The Body ◽  
Extraction Time ◽  
Antioxidant Compounds ◽  
Fruit Peel ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Values ◽  
Optimum Extraction

The skin of the red dragon fruit is a waste that is still very rarely used. While the percentage of red dragon fruit skin is 30% to 35% of the weight of the fruit. Dragon fruit peels still contain quite high antioxidant compounds, antioxidant compounds can fight oxidation in the body. Utilization is done on the skin of dragon fruit, one of which is to extract it so that it can be used as a basis for a variety of functional foods that will benefit health. The study aims to determine the effect of extraction time on total phenolics and antioxidant activity (IC50 values) on red dragon fruit peel extracts and also obtain the optimum extraction time to get the highest or best total phenol and IC50 values. Extraction time used consists of 3 levels, namely 24 hours (1 day), 48 hours (2 days) and 72 hours (3 days). The data obtained were analyzed using the Completely Randomized Design which was applied to the observation of total phenolics and IC50 values, if the treatment had a very significant or real effect followed by continued BNJ testing at 1% or 5% level. The results showed that the extraction time had a very significant effect on the total phenolics and IC50 values ​​of dragon fruit peel extract and the extraction time of 3 hours gave the highest or best total phenolics and IC50 values ​​of 78.78 ppm and 115.90 ppm.

scholarly journals Antioxidant and Anti-Hyaluronidase Activities of Dragon Fruit Peel Extract and Kaempferol-3-O-Rutinoside

2019 ◽  
Vol 30 (4) ◽  
pp. 247
Author(s):  
Liana Liana ◽  
Rizal Rizal ◽  
Wahyu Widowati ◽  
Fioni Fioni ◽  
Khainir Akbar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Human Life ◽  
Fruit Peel ◽  
Paired Samples ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Significant Difference ◽  
Ic50 Values ◽  
Peel Extract

Aging is a natural process in human life and is triggered by the presence of free radicals (ROS). The use of antioxidants from natural ingredients is one of the breakthroughs to overcome aging and counteract the harmful effects caused by the free radicals. This study aimed to determine and compare the antioxidant activity of H2O2 scavenging and hyaluronidase inhibition of red dragon fruit peel extract (DFPE) and kaempferol-3-o-rutinoside (KOR) compounds. Dragon fruit peel extract (DFPE) is obtained through extraction by maceration method using 70% ethanol solvent. The design of this study included antioxidant and anti-aging activity assay of EKBN and KOR at the series concentration of 15.63; 31.25; 62.50; 125; 250; 500 µg/mL through H2O2 scavenging, as well as the DFPE and KOR hyaluronidase inhibition assay at the series concentration of 5.21; 10.42; 20.83; 41.7; 83.33; 166.67 µg/mL. EKBN shows that the average activity of H2O2 scavenging is lower than KOR. In addition, the IC50 values of KOR for H2O2 scavenging is lower (351.46±2.30ug/mL) than DFPE (409.64±23.17ug/mL). While, KOR also has higher values of inhibitory activity than of the DFPE. However, the IC50 value of KOR for hyaluronidase inhibition activity was 84.07±10.46µg/mL, equivalent to the IC50 value of DFPE (85.32±10.24µg/mL). The presence of antioxidant and anti-aging activity in the EKBN is probably caused by betalain and the KOR compound itself contained in red dragon fruit. The results of the paired-samples T-test on antioxidant activity and anti-aging of DFPE and KOR showed non-significant difference. Thus, DFPE has an equivalent antioxidant and anti-aging through H2O2 scavenging and hyaluronidase activity as possessed by the KOR compound.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)

2015 ◽  
Vol 11 (2) ◽  
pp. 285-293 ◽  
Author(s):  
S.L. Chia ◽  
G.H. Chong
Keyword(s):  
Functional Properties ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Fruit Peel ◽  
Fresh Sample ◽  
Drum Drying ◽  
Physico Chemical ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Abstract Dragon fruit (Hylocereus polyrhizus) peel is high in antioxidants and fiber; however, it is discarded during processing. In this study, changes in physico-chemical properties of dragon fruit peel after drum drying were determined. Ground dragon fruit peel was drum dried at 1 rpm with 2 bar steam pressure, then analyzed for physical, chemical and functional properties. The betacyanin content was twofold higher in drum-dried powder (41.55 mg/g dm) than in a fresh sample (80.21 mg/g dm), yet up to 98.62% of the total phenolic content was retained with a 3.328 mg trolox/g dm reduction in the radical scavenging activity. The density of the powder was 0.1315 g/mL with 51.44% soluble in water. The functional properties determined included water holding capacity (2.523 g water/g sample), oil holding capacity (3.565 g oil/g sample) and swelling capacity (6.233 mL/g). The results of this study indicate that drum-dried dragon fruit peel can be considered to contain potentially functional ingredients.

scholarly journals ANTHOCYANIN EXTRACTION OF RED DRAGON FRUIT PEELS (Hylocereus polyrhizus) USING MACERATION METHOD

2021 ◽  
Vol 11 (2) ◽  
pp. 72-81
Author(s):  
Asri - Widyasanti ◽  
Muhammad Ziauddin Arsyad ◽  
Endah Wulandari
Keyword(s):  
Total Yield ◽  
Anthocyanin Content ◽  
Solvent Ratio ◽  
Fruit Peel ◽  
Total Anthocyanin ◽  
Residual Solvent ◽  
Solvent Content ◽  
Total Anthocyanin Content ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Anthocyanins present in the red dragon fruit peel (Hylocereus polyrhizus) can be used as natural dyes. An extraction procedure can be used to acquire anthocyanins. The maceration method was used to isolate anthocyanin dyes in this analysis. The aim of this study was to see how the solvent ratio affected the total anthocyanin content in the skin of red dragon fruit. This research used laboratory experimental method using descriptive analysis. The solvent ratios used were (1:30, 1:40, 1:50 and 1:60) with a mixture of distilled water with 10% citric acid as the solvent. Parameters observed were total yield, pH, residual solvent content, spesific gravity and total anthocyanin content.  The best treatment was found to be red dragon fruit peel with a solvent ratio of 1:30, which produced the highest total anthocyanin content of 4.73 mg/L. This treatment resulted total yield 7.40%, residual solvent content 0.05%, spesific gravity 1.30, and pH 1.05, respectively.  It was proven that the more solvent added could linearly decrease the effectiveness of anthocyanin extraction of dragon fruit peel extracts.

scholarly journals PENGARUH PENAMBAHAN KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN, NILAI ORGANOLEPTIK DAN PROKSIMAT PADA KERUPUK IKAN TONGKOL (Euthynnus affinis)

2019 ◽  
Vol 2 (2) ◽  
pp. 172
Author(s):  
Ni Wayan Sugiantari ◽  
Kobajashi Togo Isamu ◽  
RH Fitri Faradilla
Keyword(s):  
Average Value ◽  
A Value ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
The Us ◽  
Euthynnus Affinis ◽  
Tapioca Flour ◽  
Hylocereus Polyrhizus

ABSTRACT          The aim of this study was to determine the effect of adding dragon fruit skin (Hylocereus polyrhizus) on organoleptic characteristic, nutritional content, and antioxidan activity of tcobfish crackers (Euthynnus affinnis). This study used a Randomized Design) consisting of  3 treatments namely A (23% tuna meat, 60% tapioca flour and dragon fruit skin 17%); treatment B (25% tuna meat, 50% tapioca flour, dragon fruit skin 25%) and treatment C (27% tuna meat, 40% tapioca flour, dragon fruit skin 33%). There were three replications each treatment, so that  there were 9 experimental units. The results showed that the analysis of variance descriptive and hedonic tests. The highest value of appearance was treatment C with descriptive and hedonic values respectively (5,10 and 3,14). The highest values of aroma was treatment A namely (7,26). The highest value of taste was parameters B (7.26), the highest value of textur was treatment B (7.26) and the highest hedonic value of cripness was treatment C (3.32). The addition of dragon fruit skin treatment did not significantly affect to organoleptic value of Cobfish crackers. The highest moisture content was treatment B (1.94). The highest average value of ash was treatment C (1.36). Treatment C with the highest value (22.73). Protein treatment parameters C with the highest value (26.14). The carbohydrate sample A with the highest value. The results of the antioxidant activity test obtained the IC50 value of the US sample with a value (307.30), BS sample (277.00), CS sample (278,57) , s ampel AB (258, 86), BB samples (251.80) and CB samples (225.23). Keywords: Crackers, dragon fruits rind, mackarel tuna, antioxidant activityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kulit buah naga (Hylocereus polyrhizus) terhadap sipat organoleptik, kandungan gizi, dan aktivitas antioksidan kerupuk ikan tongkol (Euthynnus affinis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A (daging ikan tongkol  23%, tepung  tapioka 60%, dan kulit buah naga 17%), perlakuan B (daging ikan tongkol 25%, tepung tapioka 50%, kulit buah naga 25%), dan  perlakuan  C (daging ikan tongkol 27%, tepung tapioka 40%, kulit buah naga 33%). Masing-masing perlakuan dilakukan tiga kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Hasil penelitian menunjukkan bahwa analisis ragam uji deskriptif dan hedonik Nilai tertinggi untuk parameter penampakan adalah perlakuan C dengan nilai deskriptif dan hedonik (5,10 dan 3,14. Nilai tertinggi untuk parameter aroma adalah perlakuan A yaitu (7,26). Parameter  rasa tertinggi B (7,26), tekstur tertinggi perlakuan B (7,26) dan kerenyahan nilai hedonik tertinggi perlakuan C (3,32). Perlakuan penambahan secara statisitk tidak berpengaruh nyata terhadap nilai organoleptik kerupuk ikan tongkol. Pada uji kandungan gizi proksimat dengan nilai rata-rata parameter kadar air tertinggi pada perlakuan B (1,94). Parameter abu dengan nilai rata-tertinggi pada perlakuan C (1,36). Parameter lemak perlakuan A perlakuan C dengan nilai tertinggi (22,73). parameter protein perlakuan C dengan nilai tertinggi (26,14). Parameter karbohidrat sampel A dengan nilai tertinggi. Hasil uji aktivitas antioksidan didapat nilai IC50  sampel AS dengan nilai (307,30), sampel BS (277,00), sampel CS (278,57), sampel AB  (258, 86), sampel BB (251,80) dan sampel CB (225,23). Kata kunci: aktivitas antioksidan, Ikan tongkol, kerupuk, kulit buah naga

scholarly journals Exploring the phytochemical and antioxidant potentialof Hylocereuspolyrhizus peel extract using biochemical approach

2021 ◽  
Vol 913 (1) ◽  
pp. 012076
Author(s):  
Y D Muksin ◽  
Mahrus ◽  
S Bahri
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Flavonoid Content ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Biochemical Approach ◽  
Antioxidant Agent ◽  
Peel Extract

Abstract Red dragon fruit or Hylocereuspolyrhizus is one of the most popular fruits in Indonesia. Besides being consumed directly, H. Polyrhizus processed into various forms of processed food products such as jams, syrups, sweets, tea, and functional drinks. Unfortunately, massive quantities of solid waste, including H. polyrhizuspeel produced every year, continues to increase from year to year. Their disposal led to severe environmental issues. Whereas, H. polyrhizuspeels are abundant in beneficial secondary metabolites compoundespecially flavonoid and phenolic. The presence of flavonoid and phenolic content provides many benefits in the development of natural medicines, especially as antioxidants. However, the research related to exploring antioxidant potentials of H. polyrhizuspeel is still very limited. This study aimed to explore the phytochemical of H. polyrhizuspeel and their role as a natural-antioxidant agent. H. polyrhizuspeels were extracted through a maceration method using 96% of ethanol as their solvent. A total phenolic essay is determined by the method of Folin-Ciocalteu reagent using gallic acid as a reference. AlCl3 reagent is used to analyse the flavonoid content by comparing with quercetin. Antioxidant activity was done by DPPH and ABTS free radical scavenging methods. The total phenolic and flavonoid content of H. polyrhizuspeel extract (HPPE) at 107.35 ± 8.02 mg GAE/g and 108.82 ± 12.69 mg QE/g respectively. Furthermore, antioxidant activity of HPPE showed IC50 value at 136.20 ± 0.70 Lig/ml Lig/ml with DPPH methods and 390.70 ± 1.25 Lig/ml ug/ml with ABTS methods. Based on this recent study, HPPE has a moderate antioxidant activity by reducing free radicals in dose dependent manner.

scholarly journals SENSORY RESPONSE OF WET NOODLES WITH SUBSTITUTION OF SUPER RED DRAGON FRUIT (Hylocereus costaricensis) PEEL

AGROINTEK ◽  
2021 ◽  
Vol 15 (2) ◽  
pp. 507-512
Author(s):  
Yuliani Yuliani ◽  
Alberth Parlindungan ◽  
Marwati Marwati ◽  
Krishna Purnawan Candra
Keyword(s):  
Rank Test ◽  
Sensory Response ◽  
Fruit Peel ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Randomized Design ◽  
Red Color ◽  
Dragon Fruit ◽  
Wilcoxon Sign Rank ◽  
Sign Rank Test

Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.

scholarly journals Contents of total phenolics and flavonoids in and antioxidant activity of Ilex paraguariensis leaves

2019 ◽  
Vol 54 ◽  
Author(s):  
Dilson Antônio Bisognin ◽  
Leandro Vinícius da Luz ◽  
Kelen Haygert Lencina ◽  
Clarissa Obem dos Santos ◽  
Cláudia Kaehler Sautter
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolics ◽  
Ilex Paraguariensis ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Mechanical Agitation ◽  
Antioxidant Power ◽  
Randomized Design ◽  
Ultrasound Assisted ◽  
Highly Correlated

Abstract: The objective of this work was to evaluate different solvents and times in the ultrasound-assisted extraction of polyphenols, in order to quantify the total phenolic and flavonoid contents in and the antioxidant activity of mate (Ilex paraguariensis) leaves. The experiment was carried out in a completely randomized design, in a 8x3 (solvent x time of extraction) factorial arrangement. The solvent extractors were distilled water and aqueous solutions of ethanol, acetone, and methanol, acidified or not with hydrochloric acid, and the time of ultrasound-assisted extractions were 15, 30, and 45 min. All extractions were finished with a mechanical agitation of 30 min. Samples treated with acidified hydroalcoholic solvents resulted in higher values of total phenolics and flavonoids and antioxidant activity. The extraction using acidified hydroethanol solvent was not affected by the time in the ultrasound. The contents of total phenolics and flavonoids were highly correlated with each other and with the antioxidant activity, especially when it was determined by the ferric-reducing antioxidant power method. Acidified hydroethanol solvent in ultrasound for 15 min is the most suitable extraction condition for the quantification of the contents of total phenolics and flavonoids in and the antioxidant activity of mate leaves.

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