scholarly journals PEMANFAATAN EKSTRAK DAUN KELOR (Moringa Oleifera, Lam) SEBAGAI ANTIOKSIDAN PADA MINYAK KELAPA

2019 ◽  
Vol 9 (1) ◽  
pp. 18-30
Author(s):  
Livia Fransisca Tulus ◽  
Sunarty Sunarty ◽  
Fensia A Souhoka
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Peroxide Value ◽  
Methanol Extract ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
Ic50 Value ◽  
Better Than ◽  
Moringa Oleifera Lam

This research aims to determine the compounds contained in moringa leaf methanol extract by phytochemical test, values of antioxidant activity and application for coconut oil to determine peroxide value, acid value and moisture content based on oil quality according to SNI 01-374-2013. Result of phytochemical test show that Moringa leaf methanol extract contains of alkaloid, flavonoid, saponin, tannin, terpenoid and fenolik compoundsnm. Test of antioxidant activity with DPPH and measured with a UV-Vis spectrophotometer at wavelength 517 nm. Moringa leaf methanol extract has an IC50 value of 61,625% so that it is classified as strong antioxidant. The addition of moringa leaf methanol extract 5% on coconut oil after heating at time variation 15, 30, and 40 minutes showed oil quality is better than without addition of extract with peroxide value ((1,1716, 3,8378 and 6,6043 Meq/kg), acid value (0,4700, 0,5869 and 0,7024 KOH/g), and moisture content at 1% extract concentration (0,1978, 0,1290 and 0,0896 %).

Oxidative Stability of Tengjiao (Zanthoxylum schinifolium) Oil with Added Compound Antioxidants

2013 ◽  
Vol 791-793 ◽  
pp. 80-83
Author(s):  
Dong Li ◽  
Yong Zuo ◽  
Chao Yu ◽  
Zhi Ping Feng ◽  
Wen Ting Wang
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Acid Value ◽  
Minimum Amount ◽  
Optimum Amount ◽  
Oven Test ◽  
Zanthoxylum Schinifolium ◽  
Better Than

The oxidative stability of Tengjiao (Zanthoxylum schinifolium) Oil with added single or compound antioxidants were studied by Schaal-oven test according to the peroxide value (PV) and acid value (AV) .The results indicate that, TBHQ be used as the single antioxidant, the optimum amount was 0.015%, the affection more than 0.015% was not obvious. TBHQ be used as the compound antioxidant, the minimum amount of significant antioxidant activity was 0.01%, and the best amount was 0.015% TBHQ + 0.005% AP, which was better than 0.015% and 0.02% TBHQ.

scholarly journals Chemical quality of extracted oil and sensory quality of vacuum fried jackfruit (Artocarpus heterophyllus Lam.) pulp as influenced by frying cycle

2019 ◽  
pp. 130-141
Author(s):  
Jason Braga ◽  
Lorina Galvez ◽  
Roberta Lauzon ◽  
Yan Diczbalis
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Peroxide Value ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
State University ◽  
Frying Cycle ◽  
Post Hoc

Oil quality is important in the production of quality and safe fried food products. This study aimed to assess the quality of oil extracted from vacuum-fried jackfruit pulp products and the fried products at Visayas State University (VSU), Baybay City, Leyte, Philippines, with the coconut oil used until 20 frying cycles. The percent free fatty acid (FFA), acid value (AV) and peroxide value (PV) of the oil extracted from the product (1st, 5th, 10th, 15th & 20th frying cycle vacuum-fried jackfruit pulp) was determined employing titrimetric method. Quality descriptions and acceptability of the product were obtained through sensory evaluation, following standard protocols. Data were subjected to analysis of variance for significance and post hoc test to compare means. Results revealed that the increase of the frying cycle significantly (p≤0.05) increased the peroxide value, while no significant effect was noted with free fatty acid and acid values. Aroma, taste and general acceptability of the product were significantly affected by the increase in number of frying cycle of oil due to the quality changes of the oil being used. No significant effect was observed for color and texture acceptability with frying cycle. Generally, acceptability of the product decreased with increasing frying cycle. The oil can be recycled at least 10 frying cycles to produce quality and safe vacuum-fried jackfruit product for the consuming public. The reusing of oil provides cost effectiveness in the vacuum-fried jackfruit processing.

scholarly journals GALLIC ACID: A PHENOLIC ACID AND ITS ANTIOXIDANT ACTIVITY FROM STEM BARK OF CHLOROFORM EXTRACTS OF SYZYGIUM LITORALE (BLUME) AMSHOFF (MYRTACEAE)

Molekul ◽  
2016 ◽  
Vol 11 (2) ◽  
pp. 180 ◽  
Author(s):  
Tukiran Tukiran ◽  
Fitriyatul Mahmudah ◽  
Nurul Hidayati ◽  
Kuniyoshi Shimizu
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Phenolic Acid ◽  
Methanol Extract ◽  
Authentic Sample ◽  
Stem Bark ◽  
Spectroscopic Studies ◽  
Chloroform Fraction ◽  
Ic50 Value ◽  
Isolated Compound

A phenolic acid had been isolated from chloroform soluble fractions of a methanol extract of stem bark of Syzygium litorale, Fam. Myrtaceae. The structure of the isolated compound was elucidated and established as gallic acid through extensive spectroscopic studies (UV-Vis, FTIR, and NMR) and by comparison with literature data and authentic sample. This is the first report of the isolation of compound from this plant, although it has previously been found in Myrtaceae family such as S. aromaticum, S. cumini, S. polyanthum, S. cordatum, etc. The chloroform fraction, isolated compound, and vitamin C showed very strong antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) with IC50 value of 23.2, 7.5, and 12.5 mg/mL, respectively.

scholarly journals Antimicrobial and antioxidant activity of Epimedium pinnatum

2013 ◽  
Vol 59 (2) ◽  
pp. 24-34 ◽  
Author(s):  
Mohaddese Mahboubi ◽  
Nastaran Kazempour ◽  
Hossein Hosseini ◽  
Mona Mahboubi
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Aqueous Extract ◽  
Methanol Extract ◽  
Ethanolic Extract ◽  
Total Phenolic ◽  
Spectrophotometric Methods ◽  
Ic50 Value ◽  
Antioxidant And Antimicrobial Activity ◽  
Antimicrobial And Antioxidant Activity

Summary Epimedium pinnatum (Berberidaceae family) is used as an aphrodisiac in traditional Chinese medicine (TCM). The aim of this study was to evaluate the antimicrobial and antioxidant activity of E. pinnatum extracts (ethanol, methanol and aqueous extracts). Total phenolic (TPC) and flavonoid contents (TFC) of each extract were assessed by spectrophotometric methods. It was exhibited that methanol extract had better antimicrobial activity than those of ethanolic extract or aqueous extract. The TPC and TFC of E. pinnatum extracts was higher in methanol extract (149 and 36.6 mg/g) than that of ethanolic extract (137.2 and 19.5 mg/g) and aqueous extract (86.2 and 8.4 mg/g). The methanol extract had lower IC50 value (200 µg/ml) than ethanolic (250 µg/ml) and aqueous extract (400 µg/ml). There was a positive correlation between TPC, TFC in E. pinnatum extract and their antioxidant and antimicrobial activity

scholarly journals Aktivitas Antioksidan Ekstrak Metanol Daun Alpukat Menggunakan Metode DPPH

2021 ◽  
Vol 11 (2) ◽  
pp. 104-110
Author(s):  
Alfin Surya ◽  
Zaiyar Nazir ◽  
Anggun Syazulfa
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Free Radicals ◽  
Methanol Extract ◽  
Natural Antioxidants ◽  
Positive Control ◽  
Phytochemical Screening ◽  
Bioactive Components ◽  
Ic50 Value ◽  
Ic50 Values

Free radicals are molecules that lose electrons in their outer orbitals so that the number of electrons becomes odd and unstable. Free radicals can damage various macromolecule cells including proteins, carbohydrates, fats. Antioxidants are compounds that can donate one or more electrons to free radicals. Avocado leaves contain high bioactive components that can be used as a source of natural antioxidants. Avocado leaves that have been dried, mashed and then shifted with methanol. The extracts were tested by phytochemical screening, including flavonpoid, phenolic, tannin and antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhidrazyl) method. This method is based on the reduction of 2,2-diphenyl-1-picrylhydrazyl (DPPH) against free radicals which causes a change from purple to yellow 2,2-diphenyl-1-picrylhydrazyl) (DPPH). From the research, the IC50 values ​​in avocado leaves were 118.8056 µg / mL and 7,276 µg / mL on ascorbic acid as a positive control. From the IC50 value obtained, it is known that the methanol extract of avocado leaves has strong antioxidant activity to fight free radicals.

scholarly journals Perubahan Mutu Minyak Kelapa dan Minyak Sawit Selama Penggorengan

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 1
Author(s):  
STEIVIE KAROUW ◽  
CHANDRA INDRAWANTO
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Palm Oil ◽  
Oil Quality ◽  
Coconut Oil ◽  
Thermal Reactions ◽  
Frying Process ◽  
Fatty Acid Peroxide

<p>Abstrak</p><p>Proses penggorengan akan menyebabkan perubahan mutu minyak akibat reaksi hidrolisis, oksidasi dan proses termal. Penelitian ini bertujuan untuk mengetahui perubahan mutu  minyak kelapa dan minyak sawit selama penggorengan. Minyak kelapa dan minyak sawit masing-masing digunakan untuk menggoreng kentang pada suhu 170°C selama 15 menit. Minyak tersebut digunakan untuk 3 kali penggorengan. Pada akhir penggorengan dilakukan pengambilan sampel minyak untuk dievaluasi kadar air, kadar asam lemak bebas, bilangan peroksida dan bilangan TBA (Tiobarbituric acid). Hasil penelitian menunjukkan bahwa sebelum penggorengan minyak kelapa dan minyak sawit memiliki kadar air yang hampir sama, tetapi kadar asam lemak bebas, angka peroksida dan TBA minyak kelapa lebih rendah dibanding minyak sawit. Selama penggorengan minyak kelapa dan minyak sawit menunjukkan pola perubahan kadar air yang hampir sama. Pada 1 kali dan 2 kali penggorengan kadar asam lemak bebas, angka peroksida dan angka TBA minyak kelapa dan minyak sawit cenderung berfluktuasi. Pada 3 kali penggorengan minyak kelapa memiliki kadar asam lemak bebas,  angka  peroksida  dan  angka  TBA  yang  lebih  rendah  dibandingkan  minyak  sawit.  Hasil  yang  diperoleh menunjukkan   bahwa   minyak   kelapa  lebih   stabil   terhadap   reaksi   oksidasi   dibanding   minyak   sawit   selama penggorengan.</p><p> </p><p>Pattern of Coconut Oil and Palm Oil Quality During Frying</p><p>ABSTRACT</p><p> </p><p>Frying was a process which affected the quality of oil due to hydrolysis, oxidation and thermal reactions. The aim of the research was to study the quality pattern of coconut oil and palm oil quality during frying. The oils were utilized to fry french fries at 170°C for 15 minutes and then used in frying process for 3 times. Samples of oil were taken at the end of each frying period and analyzed for its moisture, free fatty acid, peroxide and TBA (tiobarbituric acid) values. The results showed that, coconut oil and palm oil having similary moisture content before and during frying. Otherwise free fatty acid, peroxide and TBA values at coconut oil lower then palm oil. During 1 and 2 times of frying period these two oils showed fluctuation in free fatty acid, peroxide and TBA values. During 3 times of frying, coconut oil contained free fatty acid, peroxide and TBA value lower than palm oi. Thus, we consider that coconut oil was more stable to oxidation compared to palm oil during frying</p>

scholarly journals Antioxidant activity of extracted green algae silpau (Dyctyosphaeria versluysii)

2019 ◽  
Vol 11 (2) ◽  
Author(s):  
ENDANG S SRIMARIANA ◽  
DAN APITULEY
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Green Algae ◽  
Standard Method ◽  
Nutritional Value ◽  
Methanol Extract ◽  
Traditional Food ◽  
Phytochemical Content ◽  
Comprehensive Information ◽  
Ic50 Value

Abstract. Srimariana ES, Apituley DAN. 2019. Antioxidant activity of extracted green algae silpau (Dyctyosphaeria versluysii). Nusantara Bioscience 11: 153-156. Silpau (Dictyosphaeria versluysii) is a green algae that is widely available in Southwest Moluccas regency, living on coral reefs and not classified as seasonal plants. Silpau has long been used by local people, generally in the form of processed vegetables or colo-colo (traditional food). Except for its nutritional value, comprehensive information about silpau still unknown. Therefore, this study was carried out to determine its potential as an antioxidant. The phytochemical content of silpau was analyzed according to the standard method. The antioxidant activity of green algae silpau extract was carried out by reducing DPPH (1,1-diphenyl-2-picrylhydrazyl) free radicals. Phytochemical test of silpau revealed that silpau contain terpenoid compounds. The result of the study showed that the IC50 value of methanol extract of silpau was 547.97 ppm, indicated that silpau methanol extract categorized as a weak antioxidant.

COMPARISON STUDY OF ANTIOXIDANT, ANTIMICROBIAL AND CYTOTOXIC PROPERTIES OF SECONDARY METABOLITE AND PROTEIN EXTRACTS FROM CLINACANTHUS NUTANS

2020 ◽  
pp. 98-102
Author(s):  
ASVINIDEVI ARUMUGAM ◽  
NYET KUI WONG
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Cytotoxic Agents ◽  
Diffusion Method ◽  
Crude Extracts ◽  
Brine Shrimp Lethality Assay ◽  
Ic50 Value ◽  
Brine Shrimps ◽  
Clinacanthus Nutans ◽  
Cytotoxicity Activities

Objective: The present study aims to evaluate the antioxidant, antimicrobial and cytotoxic properties of the secondary metabolites and proteins extracted from Clinacanthus nutans. Methods: Methanol (ME) and acetone (AC) and also protein (PE) extracts were obtained from Clinacanthus nutans. Antioxidant activity of sample extracts was examined by using 1,1-Diphenyl-2-Picrydyl Hydrazyl (DPPH) assay and antimicrobial activity was examined by using the agar diffusion method against Bacillus subtilis, Bacillus cereus, Streptococcus pyrogenes, Escherichia coli, and Pseudomonas aeroginosa bacterial strain. The cytotoxic potential was determined by brine shrimp lethality assay. Results: Methanol extract (ME) demonstrated to have the highest antioxidant activity with IC50 value of 98.84 μg/ml, followed by acetone extract (AE) with IC50 value of 134.83µg/ml, and protein extract (PE) with IC50 value of 353.49 µg/ml. Among all of the sample extracts, only methanol crude extracts (ME) displayed moderate inhibition against Gram-positive B. cereus (7.33±1.15 mm) and S. pyrogenes (8.67±0.57 mm) at concentration of 100 mg/ml, while both acetone (AE) and protein (PE) extracts had no activity against all tested microorganisms. All extracts from methanol (ME), acetone (AE) and protein (PE) exhibited significant cytotoxic activity against brine shrimps at LC50 7.2 μg/ml, 1.42 μg/ml and 70.6 μg/ml respectively. Conclusion: These data proved that methanol extract from the leaves of Clinacanthus nutans is the most potent among all samples tested and has the potential to be developed as an antioxidant, antimicrobial and cytotoxic agents. Whilst, acetone and protein crude extracts have potent antioxidant and cytotoxicity activities.

Antioxidant and Anti-Melanogenic Activities of Pakoba Leaves (Syzygium sp) from North Celebes

2019 ◽  
Vol 2 (2) ◽  
pp. 79-83
Author(s):  
Dela Rosa ◽  
Catherine Roeroe ◽  
Agustina Susanti
Keyword(s):  
Antioxidant Activity ◽  
Crude Extract ◽  
Leaf Extract ◽  
Methanol Extract ◽  
Chloroform Fraction ◽  
Aqueous Fraction ◽  
Ic50 Value ◽  
Dpph Method ◽  
Good Potential ◽  
Crude Methanol Extract

In this research the potential of Pakoba leaf extract to be used as antioxidant and skin whitening (anti-melanogenic agent) is investigated. The antioxidant activity of Pakoba leaves were studied using DPPH method and the result showed that the 80 percent methanol crude extract has strong antioxidant activity with an IC50 value of 22.66 ± 1.02 μg/ml. The aqueous fraction of the sample has an IC50 value of 53.30 ± 1.42 μg/ml, followed by n-butanol fraction (53.63 ± 1.45 μg/ml) and chloroform fraction (511.54 ± 1.59 μg/ml). The anti-melanogenic activity of the crude methanol extract showed IC50 value of 316.56 ± 11.04 μg/ml. Thus, it isconcluded that crude extract of Pakoba leaves shows good potential as the antioxidant source although it does not show good anti- melanogenic activity.

AKTIVITAS ANTIOKSIDAN DAN FLAVONOID EKSTRAK BIJI KURMA

EKOLOGIA ◽  
2020 ◽  
Vol 19 (1) ◽  
pp. 34-38
Author(s):  
Siti Warnasih ◽  
Diana Widiastuti ◽  
Uswatun Hasanah ◽  
Laksmi Ambarsari ◽  
Purwantiningsih Sugita
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Methanol Extract ◽  
Soxhlet Extraction ◽  
Ethyl Acetate Fraction ◽  
Positive Control ◽  
Palm Fruit ◽  
Ic50 Value ◽  
Dpph Method ◽  
Fruit Processing

Date seeds are waste from palm fruit processing that has not been utilized optimally. Date seeds contain flavonoids which are known to act as antioxidants. The aim of this study was to determine the antioxidant activity and flavonoid of methanol extract which was carried out by soxhletation and its fractionation results. Date seeds are made into simplicia, soxhlet extraction with methanol, then the methanol extract is fractionated in stages by liquid-liquid partition with n-hexane, ethyl acetate, and n-butanol. Each fraction and extract was determined by its antioxidant activity with the DPPH method and its flavonoid was determined by spectrophotometry. Ethyl acetate fraction has the strongest antioxidant activity with the lowest IC50 value, that is equal to 5.74 ± 0.05μg/mL, followed by methanol extract of 9.55±0.53 μg/mL, n-butanol fraction 19.73±0,58 μg/mL, and n-hexane fraction of 289.59±10.52 μg/mL, while the IC50 value for vitamin C as a positive control was 4.29±0.74 μg/mL. The highest flavonoids were produced from ethyl acetate fractions which amounted to 1484.33 ± 161.47 mg Quercetin Equivalent (QE) / 100 g, followed respectively by methanol extract of 282.84±13.72 mg QE/100 g.

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