scholarly journals The Effect of Boiling Time on Polyphenol Compounds and Antioxidant Activity of Ciplukan (Physalis Angulata .L)

2021 ◽  
Vol 2 (02) ◽  
pp. 37-44
Author(s):  
Tuty Anggraini ◽  
Busra Al-Hafit ◽  
Netty Sri Indeswari ◽  
Daimon Syukri
Keyword(s):  
Antioxidant Activity ◽  
Incubation Time ◽  
Block Design ◽  
Plant Part ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Polyphenol Compounds ◽  
Randomized Block Design ◽  
Physalis Angulata

This study aimed to determine the effect of boiling time on polyphenol compounds and antioxidant activity ciplukan (leaves, stems, fruit, roots and mixture of each plant part). This research used Randomized Block Design (RBD) with five groups (leaves, stems, fruit, roots, and mixture of each part of the plant ) and three treatments (10, 20 and 30 minutes). The analysis for the experiment were the antioxidant activity of each part of the plant by using various incubation time, the antioxidant activity and total polyphenol for each treatment. The results showed that the duration of boiling had a significant effect on total polyphenols but no significant effect on antioxidant activity. The highest total polyphenols were obtained on leaves with 30 min boiling duration (1210.5 mg GAE / g), and the highest antioxidant activity was also obtained on leaves with 30 min boiling time (88.32%).

PERANAN TRICHOKOMPOS DAN PUPUK KCL DALAM MENGENDALIKAN PENYAKIT LAYU FUSARIUM PADA TANAMAN BAWANG MERAH DI TANAH BERPASIR (The Role of Trichokompos and KCL Fertilizer to Control Fusarium Will Disease on Onion in Sandy Soil)

AgriPeat ◽  
2019 ◽  
Vol 20 (01) ◽  
pp. 19-26
Author(s):  
Admin Journal
Keyword(s):  
Research Design ◽  
Fusarium Wilt ◽  
Sandy Soil ◽  
Incubation Time ◽  
Block Design ◽  
Wilt Disease ◽  
Single Factor ◽  
Fusarium Wilt Disease ◽  
Randomized Block Design

ABSTRACTThe role of Trichocompost and KCl fertilizer to control Fusarium wilt disease on onion in sandy soil. Fusarium wilt on onion is an interesting disease it is can loss the onion yield. The purpose of research to study trichocompost and KCl fertilizer role to control Fusarium wilt disease on ann onion. The research design used a Factorial Randomized Block Design with 2 factors. The first factor is 4 levels trichocompost, it is: without trichocompost (T0), trichocompost 10 t.ha-1 dosage (T1), trichocompost 20 t.ha-1 dosage (T2), trichocompost 30 t.ha-1 dosage (T3). The second factor is 3 levels KCl fertilizer, it is: without KCl (K0), KCl 100 kg.ha-1 dosage (K1), KCl 200 kg.ha-1 dosage (K2). Result of this research showed the application of trichocompost 10 t.ha-1 dosage and KCl 100 kg.ha-1 dosage can inhibit Fusarium wilt incubation time, can inhibit the patogen development with effective value 89,23%, the single factor it is aplication trichocompost 10 t.ha-1 dosage and trichocompost 30 t.ha-1 dosage not significant to dried onion bulb weight per clump of onion plant.Key words: Trichocompost, KCl fertilizer, Fusarium wilt disease, onion, sandy soil.ABSTRAKPenyakit layu Fusarium merupakan salah satu penyakit penting dapat menurunkan produksi bawang merah hingga 50%. Tujuan penelitian untuk mengetahui peranan trichokompos dan pupuk KCl dalam mengendalikan penyakit layu fusarium pada tanaman bawang merah. Penelitian menggunakan Rancangan Acak Kelompok faktorial dua faktor perlakuan. Faktor pertama 4 taraf dosis trichokompos yaitu: tanpa trichokompos (T0), trichokompos dosis 10 t.ha-1 (T1), trichokompos dosis 20 t.ha-1 (T2), trichokompos dosis 30 t.ha-1 (T3). Faktor kedua 3 taraf dosis pupuk KCl yaitu: tanpa pupuk KCl (K0), pupuk KCl dosis 100 KCl kg.ha-1 (K1), pupuk KCl dosis 200 KCl kg.ha-1 (K2). Hasil penelitian menunjukkan pemberian trichokompos 10 t.ha-1 dan pupuk KCl 100 kg.ha-1 dapat memperpanjang masa inkubasi penyakit, menekan serangan penyakit layu Fusarium dengan nilai efektivitas sangat baik (89,23%), perlakuan tunggal trichokompos dosis 10 t.ha-1 tidak berbeda nyata dengan dosis 30 t.ha-1 terhadap bobot umbi kering per rumpun tanaman bawang merah.Kata kunci: penyakit layu Fusarium, pupuk KCl, tanah berpasir, tanaman bawang merah, trichokompos.

scholarly journals PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Nurul Aini ◽  
Dody Handito ◽  
Siska Cicilia
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fruit Peel ◽  
Significance Level ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

Polyphenols, tannins and caffeine content and antioxidant activity of green teas coming from organic and non-organic production

2013 ◽  
Vol 30 (3) ◽  
pp. 263-269 ◽  
Author(s):  
Renata Kazimierczak ◽  
Ewelina Hallmann ◽  
Anna Rusaczonek ◽  
Ewa Rembiałkowska
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
High Performance ◽  
Production Systems ◽  
Organic Production ◽  
Appreciable Effect ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Tea Infusions ◽  
Exposed Surface Area

AbstractAmong infusions of green teabags and leafy green teas from organic and non-organic production systems we measured and compared the content of phenolic acids, flavonols and total polyphenols by spectrophotometry, the content of tannins by titration and the content of caffeine by high-performance liquid chromatography (HPLC). In addition, the antioxidant activity of the infusions was determined by spectrophotometry. The results obtained have shown that organic teas contained significantly more flavonols and tannins. However, the content of phenolic acids was higher in non-organic teas. The teas from organic and non-organic production did not differ in terms of total polyphenol content and antioxidant activity. There were no differences in leaf teas in relation to the teabags in contents of phenolic acids, tannins and total polyphenols. Organic teas had higher content of catechin C than the non-organic ones, but at the same time non-organic teas had more epigallocatechin 3-gallate (EGCG) in comparison to organic teas. Epigallocatechin (EGC) and epicatechin (EC) were not found to be different between the two groups of tea. Catechin was found to be significantly higher in teabags, while the EGCG was higher in leaf teas. The reason for this may be the oxidation of teabags, which have a greater exposed surface area. There was no appreciable effect of the form of tea on the content of tannins, caffeine, flavonols, phenolic acids, total polyphenols, EGC and EC as well as the antioxidant activity of the tea infusions examined.

scholarly journals Wines with Increased Lignan Content by the Addition of Lignan Extracts

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 439-444 ◽  
Author(s):  
Balík Josef ◽  
Híc Pavel ◽  
Kulichová Jana ◽  
Novotná Pavla ◽  
Tříska Jan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Time ◽  
Red Wine ◽  
White Wine ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Ethanol Extracts ◽  
One Year ◽  
And Storage

Red and white wines [Grüner Veltliner white wine and Blue Limberger (Blaufränkisch) red wine (vintage 2013)] were enriched with lignan hydroxymatairesinol originated from spruce knots. These spruce knots with removed resin were extracted with ethyl alcohol of agricultural origin. Ethanol extracts of lignans were then used to enrich wine sorts. Enriched wines were stored for 13 months. At 2, 6, and 13 months, samples were taken and subjected to a variety of analyses and sensory evaluations. Analyses included 7-hydroxymatairesinol and alpha-conidendrin lignan content, antioxidant activity (as determined by FRAP), total polyphenols, and sensory evaluation. The obtained data were evaluated using the analysis of variance to determine which factors e.g. wine type, quantity of added lignan extracts, additional sugar, method of preservation, and storage time had the most significant influence on lignan content, antioxidant activity and polyphenol content. In all cases the lignan content in the wines was significantly influenced by the addition of lignan extracts. After one year of storage, lignan contents changed only moderately and added lignans were stable in stored wines. Total polyphenol content in wines and the antioxidant activity of wines were significantly influenced by the type of wine (i.e., red or white). The presented method of wine enrichment with lignans opens the door for the production of extra quality wines.

scholarly journals Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs

2018 ◽  
Vol 75 (2) ◽  
pp. 180
Author(s):  
Sanda ANDREI ◽  
Andrea BUNEA ◽  
Constantin BELE ◽  
Cristina TUDOR ◽  
Adela PINTEA
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Chlorophyll Concentration ◽  
Average Concentration ◽  
Total Carotenoid ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Carotenoid Concentration ◽  
Β Carotene ◽  
Aromatic Herbs

The chlorophylls, carotenoids, total polyphenols contents and antioxidant activity in fresh and stored Parsley, celery and dill leaves were comparatively determined by spectrophotometric and high performance liquid chromatography (HPLC) methods. Results indicated that freezing does not induce significant changes in chlorophyll concentration. Drying induces significant decreases, varying according to the analyzed plant; parsley (60%), followed by dill (56.4%) and celery (45.3%). The carotenoids identified in all plants were lutein, b-carotene and cis-β-carotene. Fresh parsley leaves showed the highest total carotenoid concentration (21.64 mg/100g FW), followed by celery (15.41 mg/100g FW) and dill (14.95 mg/100g FW). Total polyphenols had an average concentration of 2.15 mg/g FW in parsley; 2.7 mg/g FW in dill and almost the double, 4.13 mg/g FW in celery. Drying of leaves induced a decrease with approximately 50% of the total polyphenol concentration, while freezing, did not significantly affect it. The highest antioxidant activity was observed in the dill, followed by parsley and celery. In both types of methods (freezing and drying in the oven), decreases in antioxidant activity were observed.

scholarly journals PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

2019 ◽  
Vol 8 (4) ◽  
pp. 341
Author(s):  
Gusti Chandra Rizki ◽  
Komang Ayu Nocianitri ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Sweet Potato ◽  
Block Design ◽  
Potato Flour ◽  
Randomized Block Design ◽  
Health Promoting ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.  

scholarly journals Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 283 ◽  
Author(s):  
Bogumiła Urbańska ◽  
Jolanta Kowalska
Keyword(s):  
Antioxidant Activity ◽  
Total Content ◽  
Raw Material ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
The World ◽  
High Level

The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of polyphenols and antioxidant activity of chocolates obtained from roasted and unroasted cocoa beans. The chocolates produced from each of the six types of unroasted beans and each of the five types of roasted beans were investigated. The seeds came from Ghana, Venezuela, the Dominican Republic, Colombia and Ecuador. The highest total polyphenol content was determined in cocoa beans originating from Colombia and in the chocolates obtained from them. A higher content of total polyphenols was found in unroasted cocoa beans, which indicates the influence this process had on the studied size. The ability to scavenge free DPPH radicals was at a high level in both the beans and the chocolates produced from them, irrespective of the region where the raw material was grown. A positive correlation between the total polyphenol content and the ability to scavenge free radicals was found.

scholarly journals EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI

2018 ◽  
Vol 6 (1) ◽  
pp. 11
Author(s):  
Freddy Marthin Putra Simangunsong ◽  
Sri Mulyani ◽  
Amna Hartiati
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Block Design ◽  
Cream Formulation ◽  
Separation Ratio ◽  
Turmeric Extract ◽  
Randomized Block Design

This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had an effect on the spread, viscosity, adhesiveness, pH of cream at 6 weeks, but had no effect on antioxidant activity. During the storage of the cream remains homogeneous and does increase the separation of cream (F = 1), there is an increase in dissolved power and pH but the adhesion, viscosity, and antioxidant activity decreases. The best results are the first formulation (F1) characteristics: homogeneous creams and no separation (F = 1), 4,08 cm spread, 40.758 cp viscosity, 16.2 seconds adhesiveness, IC50 antioxidant activity: 48.39 ?g / mL and pH 8.17. Keywords: turmeric extract, stability, cream, formulation, antioxidants, IC50

scholarly journals Optimasi Waktu Inkubasi Lactobacillus rhamnosus SKG 34 Dalam Produksi Enzim Penggumpal Susu

2020 ◽  
Vol 9 (2) ◽  
pp. 108
Author(s):  
Wulandari Setiadarma ◽  
Dewa Gede Mayun Permana ◽  
Komang Ayu Nocianitri
Keyword(s):  
Incubation Time ◽  
Protease Activity ◽  
Block Design ◽  
Lactobacillus Rhamnosus ◽  
Duncan Multiple Range Test ◽  
Milk Clotting ◽  
Randomized Block Design ◽  
Milk Clotting Enzyme ◽  
Specific Protease ◽  
Range Test

This study aims to determine the effect of incubation time on milk clotting enzyme (MCE) activity produced by L. rhamnosus SKG 34 and determine the optimum incubation time to produce the highest its activity. This study used a randomized block design (RBD) with incubation time as a treatment consisting of 8 levels, that were 6 hours, 12 hours, 18 hours, 24 hours, 30 hours, 36 hours, 42 hours, and 48 hours. Data were analyzed with Variance Analysis (ANOVA) than followed by Duncan Multiple Range Test (DMRT). The analyzed were repeated 3 times resulting in 24 experimental units. The results showed that the incubation time significantly affected protease activity, MCE activity, specific protease activity and ratio of MCE to protease but did not affect the total LAB. The optimum incubation time of L. rhamnosus SKG 34 is 12 hours with total LAB 1.83 x 109 CFU/ml and protease activity 180.67 U/ml, MCE activity 595.06 SU, protease spesific activity 73.149 U/mg and ratio of MCE to protease 3.29 SU/U. Keywords : incubation time, Enzyme protease, Lactobacillus rhamnosus SKG 34, Milk clotting enzyme.

scholarly journals The Effect of N in Organic + Inorganic Liquid Fertilizer on the Activity Ability and Antioxidant Properties of Tea Shoots (Camellia sinensis L. O. Kuntze) in the Rainy and Dry Season

Agrologia ◽  
2021 ◽  
Vol 10 (1) ◽  
Author(s):  
Zakarias Frans Mores Hukom
Keyword(s):  
Antioxidant Activity ◽  
Active Ingredient ◽  
Rainy Season ◽  
Block Design ◽  
Antioxidant Properties ◽  
Dry Season ◽  
Liquid Fertilizer ◽  
Nitrogen Levels ◽  
Randomized Block Design ◽  
Different Seasons

Antioxidant is a term related to the activity ability and properties of the active ingredient.  The higher the ability of the antioxidant activity of an active ingredient, the stronger its antioxidant properties are to ward off various free radical compounds due to oxidative stress. The activity ability and antioxidant properties of tea shoots often fluctuate with changing seasons.  This study investigated the effect giving nitrogen levels in organic + inorganic liquid fertilizers on the ability of activity and antioxidant properties of tea shoots in different seasons. The experimental design used was a over season complete randomized block design consisting of 5 levels of fertilization concentration in the rainy and dry seasons. The results showed that the application of organic + inorganic liquid fertilizers without the addition of N concentration in the dry season had a significant effect on the antioxidant activity of tea shoots by 88.14%, and 34.15% higher than control plants in the rainy season and 41.81% more. Height of control plants in the dry season. The IC50 value of tea shoots in the rainy season and dry season has very strong antioxidant properties where the order of the antioxidant properties of the control plants < all concentrations of adding N to organic + inorganic liquid fertilizers < concentration of organic + inorganic liquid fertilizers without the addition of N.Keywords: Ability Antioxidant Activity, Organic + Inorganic Liquid Fertilizer, Tea shoots, Antioxidant Properties.

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