scholarly journals KARAKTERISTIK FISIKOKIMIA ANTOSIANIN EKSTRAK KULIT BUAH NAGA MERAH MENGGUNAKAN METODE UAE (Physicochemical Characteristics of Red Dragon Fruit Skin Anthocyanin Extracts using UAE Method)

2018 ◽  
Vol 6 (1) ◽  
pp. 27-38 ◽  
Author(s):  
Asri Widyasanti ◽  
Novira Nurlaily ◽  
Endah Wulandari
Keyword(s):  
Specific Gravity ◽  
Total Yield ◽  
Physicochemical Characteristic ◽  
Control Treatment ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Residual Solvent ◽  
Solvent Content ◽  
Fruit Skin ◽  
Dragon Fruit

Red dragon fruit skin (Hylocereus polyrhizus) contains naturally pigment as anthocyanin. Anthocyanins can be extracted using conventionally or other method. Ultrasound Assisted Extraction (UAE) is a prospective extraction method because resulting higher yield and shorten time process. The aim of this study was to identify the effect of extraction time and amplitude to the physicochemical characteristic of extract red dragon fruit’s skin. The maceration method was used as control treatment. The parameters observed were total extraction yield, residual solvent content, anthocyanin content, pH, specific gravity and colour. The method used was laboratory experiment by using descriptive analysis. The research showed extraction time at 45 minutes and amplitude number 65% was a best variables extraction which resulted total yield 10.62%, residual solvent content 37.50%, specific gravity 1.2198, total anthocyanin content 29.640 ppm, pH 2.80, respectively. Based on hue angle (23.42o) indicated that the dragon fruit peel extract was red colour. Meanwhile, control treatment resulted a total yield was 9.44%, residual solvent content was 52.67%, specific gravity 1.0609, total anthocyanin content 24.074 ppm, pH 3.06, and hue angle 33.16o. The UAE method revealed a better extraction method than maceration to produce a higher red dragon fruit’s skin extracts and anthocyanin concentration. Keywords: anthocyanin, extract, physicochemical characteristic, red dragon fruit skin, UAE   ABSTRAKKulit buah naga merah (Hylocereus polyrhizus) mengandung pigmen alami sebagai antosianin. Antosianin dapat diekstraksi dengan cara konvensional atau metode lainnya.  Ultrasound Assisted Extraction (UAE) merupakan metode ekstraksi prospektif karena menghasilkan rendemen lebih tinggi dan waktu proses lebih singkat. Penelitian ini bertujuan untuk mengkaji lama waktu ekstraksi dan amplitudo terhadap karakteristik fisikokimia ekstrak kulit buah naga merah. Metode maserasi dilakukan sebagai kontrol. Karakteristik ekstrak yang diamati meliputi rendemen, kadar sisa pelarut, total antosianin, pH, bobot jenis dan warna. Metode penelitian yang digunakan adalah penelitian eksperimental laboratorium dengan analisis deskriptif. Hasil penelitian menunjukkan bahwa kulit buah naga merah dengan amplitudo 65% dan lama ekstraksi 45 menit merupakan perlakuan terbaik dengan rendemen total 10,62%, kadar sisa pelarut 37,50%, bobot jenis 1,2198, kadar total antosianin sebesar 29,640 ppm, pH 2,80. Berdasarkan nilai hue (23,42o) ekstrak tersebut berwarna merah. Sedangkan perlakuan kontrol menghasilkan rendemen total 9,44%, kadar sisa pelarut 52,67%, bobot jenis 1,0609, kadar total antosianin sebesar 24,074 ppm, pH 3,06 dan hue 33,16o. Pada penelitian ini dibuktikan bahwa metode UAE menghasilkan lebih banyak ekstrak kulit buah naga merah dan konsentrasi antosianin lebih tinggi dibandingkan metode maserasi. Kata kunci: antosianin, ekstrak, karakteristik fisikokimia, kulit buah naga merah, UAE

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 Study on Colour Stability and Microencapsulation of Anthocyanin Pigment Extracted from Dragon Fruit Peel by Spray and Freeze Drying

2020 ◽  
Vol 2 (1) ◽  
pp. 47
Keyword(s):  
Freeze Drying ◽  
Anthocyanin Content ◽  
Microwave Assisted Extraction ◽  
Fruit Peel ◽  
Total Anthocyanin ◽  
Natural Colorant ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Dragon Fruit ◽  
The Stability

Dragon fruit is a popular fruit grown in Malaysia. It is well known for the rich nutrient contents, and it is commercially available worldwide. It is rich in anthocyanins and antioxidants. Dragon fruit is also an essential source of betacyanin, which serves as a red/purple pigment with antioxidative properties. The objective of the present work is to study the stability of natural colorant from dragon fruit peel. The crushed peel and water were taken in the ratio of 1:10 and was subjected to seven different types of extraction techniques such as microwave-assisted extraction, ohmic heating, ultrahigh-pressure homogenization, sonicator, supercritical fluid extraction, aqueous extraction, Soxhlet extraction. Out of the microwave-assisted extraction had the most Anthocyanin content, and it was used for further studies. The selected extract was filtered, and the stability of anthocyanin was examined at varying pH (2…10) and temperature (60…100⁰C). In addition to this, thermal stability (80…100 ⁰C for 150 min) was checked at a deferent time interval (80 to 100⁰C…150 min.). The microwave extract was used for the encapsulation process using maltodextrin, and soy protein isolate as carrier material with 1:4, 1:5 core to wall ratio by spray drying and freeze-drying techniques. The quality analysis, such as total anthocyanin content, encapsulation efficiency, color, water activity, bulk density, solubility, and moisture content, were analyzed of microencapsulated anthocyanin extract. This result showed that encapsulated dragon fruit peel (pitaya) powder could be used as a natural colorant in food applications.

scholarly journals EFFECT OF METAL ION Cu (II) and Mg (II) ON THE ACTIVITIES ANTIOXIDANT ANTHOCYANIN OF EXTRACT ETHANOL SKIN DRAGON FRUIT RED(Hylocereuspolyrhizus)

2019 ◽  
Vol 11 (1) ◽  
pp. 11
Author(s):  
Asrul Sani ◽  
Ahyar Ahmad ◽  
Firdaus Zenta
Keyword(s):  
Antioxidant Activity ◽  
Metal Ions ◽  
Metal Ion ◽  
Ethanol Extract ◽  
Anthocyanin Content ◽  
Color Test ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Dpph Method ◽  
Ethanol Extracts

The effect of Cu2+ and Mg2+ metal ions on the antioxidant activity of anthocyanins of ethanol extract from the red dragon skin fruit (Hylocereus polyrhizus) has been done. Anthocyanin pigments from ethanol extract the red dragon skin fruit, content and antioxidant activity of anthocyanins from the red dragon fruit skin with ethanol solvent, and the effect of Cu2+ and Mg2+ metal ions on the antioxidant activity of anthocyanins. Identification of anthocyanin was done by identification of color test, using spectrophotometer analysis of UV-Vis and FTIR. The anthocyanin content was determined using pH difference method, and determined effect of metal ions extract was done by adding 50 ppm, 100 ppm, and 150 ppm of metal ions Cu2+ and Mg2+ into the anthocyanin extract that was been acidified by HCl , using spectrophotometer analysis of FTIR. Antioxidant activity test using DPPH method. The results show that ethanol extracts the red dragon anthocyanin by content is 12.5241 mg / L and antioxidant activity (IC50) is 0.478 μg / mL and with addition of2+ and Mg2+ metal ions can be increased antioxidant activity (IC50) of anthocyanins to be 0.2259 μg / mL for Cu2+ at concentration 50 ppm and 0.3351 μg / mL for Mg2+ at concentration 50 ppm.

scholarly journals Ekstraksi Teh Putih Berbantu Ultrasonik pada Berbagai Amplitudo

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Asri Widyasanti ◽  
Tri Halimah ◽  
Dadan Rohdiana
Keyword(s):  
Specific Gravity ◽  
Physicochemical Properties ◽  
Total Yield ◽  
Polyphenol Content ◽  
Ultrasound Assisted Extraction ◽  
Ultrasound Technique ◽  
Residual Solvent ◽  
White Tea ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh amplitudo yang berbeda terhadap sifat fisikokimia ekstrak teh putih dengan menggunakan Ultrasound Assisted Extraction (UAE). Ekstraksi dilakukan menggunakan pelarut etanol 96% serta ukuran bubuk teh putih 18 mesh. Sonikasi digunakan pada amplitudo 25, 50, 75 dan 100%. Metode yang digunakan adalah percobaan laboratorium dengan analisis deskriptif. Parameter uji yang dilakukan meliputi rendemen total, kadar sisa pelarut, bobot jenis, warna, dan kadar polifenol. Hasil penelitian menunjukkan perbedaan penggunaan amplitudo pada proses ekstraksi mempengaruhi nilai rendemen ekstraksi dan mutu ekstrak dengan penggunaan amplitudo 100% sebagai perlakuan terbaik dengan nilai rendemen total sebesar 67,35%; nilai bobot jenis filtrat 0,8241; bobot jenis ekstrak sebesar 1,0306; dan kadar polifenol sebesar 0,90 mg asam galat ekivalen/g bobot kering. Hasil menunjukkan nilai yang lebih baik dibandingkan dengan maserasi dengan rendemen ekstraksi hasil maserasi 60,12 %; nilai bobot jenis filtrat 0,8163; bobot jenis ekstrak sebesar 1,0053; dan kadar polifenol sebesar 0,64 mg asam galat ekivalen/g bobot kering. Karakteristik warna ekstrak etanol teh putih seluruh perlakuan amplitudo dan maserasi menghasilkan kromatisitas warna merah. Kesimpulan dari penelitian ini adalah adanya pengaruh teknik sonikasi pada sifat fisikokimia ekstrak teh putih dan ekstraksi menggunakan amplitudo 100% menghasilkan nilai rendemen dan kadar polifenol terbaik. Extraction of White Tea by Ultrasound Assisted Extraction at Various AmplitudeAbstractThe purpose of this study was to determine the effect of different amplitudes on physicochemical properties of white tea extract using Ultrasound Assisted Extraction (UAE). Ethanol was used as solvent and material size was 18 mesh. This research used amplitude: 25, 50, 75, and 100%. The method used laboratory experiment using descriptive analysis. The parameters were total extraction total yield, residual solvent content, specific gravity, colour, and total polyphenol. The result showed that the amplitude in extraction process influenced the yield and the quality of the extract. As much as 100% amplitude was the best treatment resulted in total yield of 67.35%; the specific gravity of filtrate was 0.8241; the specific gravity of extract was 1.0306; and the polyphenol content was 0.90 mgGAE /g dryweight. The result of UAE showed a better result than hot maceration with total yield of 60.12%; specific gravity of filtrate was 0.8163; specific gravity of extract was 1.0053; and polyphenol content was 0.64 mgGAE /g dry weight. Colour characteristics of white tea ethanol extracts from all operating amplitude and hot maceration were resulting in red colour. As conclusion, ultrasound technique provided the physicochemical properties changes of extract and 100% amplitude was resulting best value of yield and polyphenol content.••••••

scholarly journals Photoregulation of Bioprotectant Content of Red Leaf Lettuce with Light-emitting Diodes

HortScience ◽  
2009 ◽  
Vol 44 (1) ◽  
pp. 79-82 ◽  
Author(s):  
Gary W. Stutte ◽  
Sharon Edney ◽  
Tony Skerritt
Keyword(s):  
Light Emitting Diodes ◽  
Total Yield ◽  
Leaf Tissue ◽  
Light Level ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Light Emitting ◽  
Fluorescent Lamps ◽  
Total Anthocyanin Content ◽  
Leaf Lettuce

Lactuca sativa cv. Outredgeous was grown under either fluorescent lamps or light-emitting diodes (LEDs) to test the hypothesis that antioxidant potential could be regulated by light quality. Red leaf lettuce was grown at 300 μmol·m−2·s−1 of photosynthetically active radiation, 1200 μmol·mol−1 CO2, 23 °C, and an 18 h-light /6-h dark photoperiod in controlled-environment chambers. The LED treatments were selected to provide different amounts of red (640 nm), blue (440 nm), green (530 nm), and far-red (730 nm) light in the spectra. Total anthocyanin content and the oxygen radical absorbance capacity of the tissue were measured at harvest. The source of light had a dramatic effect on both plant growth and production of radioprotective compounds. LEDs resulted in 50% greater bioprotectant content per plant at the same light level over triphosphor fluorescent lamps. Blue LEDs (440 nm) appeared to regulate the metabolic pathways leading to increased concentration of bioprotective compounds in leaf tissue. LED lighting induced a number of effects on morphology that increased both accumulation of bioprotective compounds and total yield.

scholarly journals THE COMBINATION OF DRAGON FRUITS SKIN AND TEAK LEAVES ANTHOCYANIN EXTRACT AS SOYMILK’S NATURAL DYE

2020 ◽  
Vol 51 (4) ◽  
pp. 1188-1194
Author(s):  
Wahyuni & et al.
Keyword(s):  
Functional Food ◽  
Natural Dye ◽  
Main Process ◽  
Anthocyanin Content ◽  
Antioxidants Activity ◽  
Randomized Design ◽  
Water As Solvent ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Different Sources

Natural dye is easier to dissolve in water and to be absorbed by our body than artificial pigment. Anthocyanin pigment combination from different sources is able to improve functional food quality. Soymilk is a white liquid vegetarian functional food which hasn’t adorable appearance. The dragon fruit skin and teak leaves anthocyanin extract combination can be used as alternative natural pigment to improve soymilk’s quality. Dragon fruit skins bright red, while the teak leaves is dark red with higher anthocyanin content. This study aimed to determine the dragon fruit skin and teak leaves anthocyanin extract combination to Argomulyo var. soymilk’s quality. Completely Randomized Design (CRD) one factor (dragon fruit skin and teak leaves extract combination) with 3 levels (5%, 10%, and 15%) were applied. The experiments consisted of two main process, the first step was anthocyanin extraction which followed by soymilk’s production. Dragon fruit skin and teak leaves anthocyanin extraction used maceration method with water as solvent through blanching process at 80oC. Soymilk’s color intensity measured by color reader, organoleptic (hedonic-test), pH (pH-meter), anthocyanin (pH differential and UV-Vis spectrophotometer), and antioxidants activity (DPPH). The result showed that 15% anthocyanin addition gave the best results with redness (8.39), yellowness (3.24), brightness (41.33), organoleptic color (4.15), pH (6.54), anthocyanin (4.007 mg/L), and antioxidant (69.13%).

Inhibitory effects of bioaccessible anthocyanins and procyanidins from apple, red grape, cinnamon on α-amylase, α-glucosidase and lipase

2020 ◽  
pp. 1-9
Author(s):  
Pınar Ercan ◽  
Sedef Nehir El
Keyword(s):  
Inhibitory Activity ◽  
Digestive Enzymes ◽  
Positive Control ◽  
Anthocyanin Content ◽  
Inhibitory Effects ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Before And After ◽  
Red Grape

Abstract. The goals of this study were to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple (Amasya, Malus communis), red grape (Papazkarası, Vitis vinifera) and cinnamon (Cassia, Cinnamomum) using an in vitro static digestion system based on human gastrointestinal physiologically relevant conditions. Also, in vitro inhibitory effects of these foods on lipid (lipase) and carbohydrate digestive enzymes (α-amylase and α-glucosidase) were performed with before and after digested samples using acarbose and methylumbelliferyl oleate (4MUO) as the positive control. While the highest total anthocyanin content was found in red grape (164 ± 2.51 mg/100 g), the highest procyanidin content was found in cinnamon (6432 ± 177.31 mg/100 g) (p < 0.05). The anthocyanin bioaccessibilities were found as 10.2 ± 1%, 8.23 ± 0.64%, and 8.73 ± 0.70% in apple, red grape, and cinnamon, respectively. The procyanidin bioaccessibilities of apple, red grape, and cinnamon were found as 17.57 ± 0.71%, 14.08 ± 0.74% and 18.75 ± 1.49%, respectively. The analyzed apple, red grape and cinnamon showed the inhibitory activity against α-glucosidase (IC50 544 ± 21.94, 445 ± 15.67, 1592 ± 17.58 μg/mL, respectively), α-amylase (IC50 38.4 ± 7.26, 56.1 ± 3.60, 3.54 ± 0.86 μg/mL, respectively), and lipase (IC50 52.7 ± 2.05, 581 ± 54.14, 49.6 ± 2.72 μg/mL), respectively. According to our results apple, red grape and cinnamon have potential to inhibit of lipase, α-amylase and α-glucosidase digestive enzymes.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

KARAKTERISASI SIFAT FISIKA DAN KIMIA CUKA KAYU DARI TANDAN KOSONG KELAPA SAWIT

2014 ◽  
Vol 6 (1) ◽  
pp. 35 ◽  
Author(s):  
Rizka Karima
Keyword(s):  
Specific Gravity ◽  
Physical Properties ◽  
Solid Waste ◽  
Ph Value ◽  
Total Yield ◽  
Chemical Properties ◽  
Phenol Content ◽  
Empty Fruit Bunches ◽  
Wood Vinegar ◽  
And Chemical Properties

There’s so many pal solid waste or palm empty fruit bunches, but the utilization is not maximized, this research its to optimized utilization of palm solid waste to be wood vinegar and want to know the composition physical properties and chemical properties of wood vinegar from palm empty fruit bunches. Total yield of wood vinegar from palm empty fruit bunches its 15,94 % and total yield of charcoal its 64,58 %. GCMS result showing chemical properties from wood vinegar of burning < 100oC its obtained 19 compound and burning >100 oC its obtained 6 compound. The result physichal properties testing from crued wood vinegar its obtained specific gravity 1,0005 and 1,0010, pH value are 3,233 and 3,186, TAT content are 9,36 % and 11,12 %, phenol content its 0,44 %. The result physical properties testing from wood vinegar which has decolorizatin by activated carbon its obtained specific gravity are 0,9987 and 0,999, pH value are 3,036 and 3,012, TAT content are 8,29 % and 9,27 % and phenol content its 0,01 %.Keywords: palm bunches, wood vinegar, liquid smoke

Different Carotenoid Enrichment in Two Climacteric Fruits after Post- Harvest UV-B Treatment

2020 ◽  
Vol 16 (2) ◽  
pp. 102-108
Author(s):  
Carolina F. Assumpção ◽  
Médelin M. da Silva ◽  
Vanessa S. Hermes ◽  
Annamaria Ranieri ◽  
Ester A. Ferreira ◽  
...  
Keyword(s):  
Bioactive Compound ◽  
Ultraviolet B ◽  
Low Flow ◽  
Control Treatment ◽  
Carotenoid Content ◽  
Post Harvest ◽  
Beneficial Effects ◽  
Fruit Skin ◽  
Compound Synthesis ◽  
Viable Method

Background: Ultraviolet B (UV-B) radiation is a promising and environmentally friendly technique, which in a low flow rate, can induce bioactive compound synthesis. This work aimed at evaluating the effectiveness of post-harvest UV-B treatment in order to improve carotenoid content in climacteric fruits like persimmon and guava fruits. Methods: The fruits were harvested at commercial maturity and placed into climatic chambers equipped with UV-B lamps. For control treatment, the UV-B lamps were covered by a benzophenone film, known to block the radiation. This radiation was applied during 48 hours and fruits were sampled at 25, 30 and 48 hours of each treatment. HPLC analysis was performed to separate and identify carotenoid compounds from fruit skin after a saponification process. Results: Fruit from 30 hours treatment began to present a carotenoid accumulation since the majority of analyzed compounds exhibited its synthesis stimulated from this time on. In persimmon skin, it was observed that the maximum content was reached after 48 hours of UV-B treatment. Conclusion: These results suggest that this post-harvest UV-B treatment can be an innovative and a viable method to induce beneficial effects on guava and mainly on persimmon fruit.

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