scholarly journals UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS

2019 ◽  
Vol 10 (2) ◽  
pp. 80
Author(s):  
Amelya Eka Pratiwy ◽  
Intan Kusumaningrum ◽  
Aminullah Aminullah
Keyword(s):  
Antioxidant Activity ◽  
Chemical Properties ◽  
Dark Chocolate ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Second Stage ◽  
Antioxidant Content ◽  
Organoleptic Characteristics ◽  
Chocolate Product ◽  
Two Phases

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.

scholarly journals Study of the Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile from Blackberry (Rubus fruticosus spp) Juice

2016 ◽  
Author(s):  
J. Jesús Manríquez-Torres ◽  
J. Antonio Sánchez-Franco ◽  
Esther Ramírez-Moreno ◽  
Nelly del S. Cruz-Cansino ◽  
J. Alberto Ariza-Ortega ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Antioxidant Compounds ◽  
Conservation Treatment ◽  
Rubus Fruticosus ◽  
Antioxidant Content ◽  
Oil Extract

Blackberry (Rubus fruticosus spp) is a fruit that has a significant antioxidant activity, due to its content in anthocyanins and antioxidant compounds. Emerging technologies are required as the thermoultrasound technique that ensures microbial reduction and release of compounds with antioxidant properties. The objective of this study was to evaluate changes in the antioxidant content and fatty acid profile of blackberry juice when it is subjected to conservation treatment (pasteurization and thermoultrasound). The blackberry juice and the extracted oil of blackberry juice with n-hexane (control, pasteurized and thermoultrasonicated) were evaluated in antioxidant activity, fatty acid profile and antioxidant content. The thermoultrasound juice had the highest (p < 0.05) amount of total phenols (1011 mg GAE/L), anthocyanins (118 mg Cy-3-GlE/L); antioxidant activity by ABTS (44 mg VCEAC/L) and DPPH (2665 µmol TE/L) compared to the control and pasteurized samples, as well as, as well as, oil extract of obtained of the thermoultrasound juice presented high antioxidant activity (177.54 mg VCEAC/L to ABTS and 1802.60 µmol TE/L to DPPH). The fatty acid composition of the oil extract showed the presence of myristic, linolenic, stearic, oleic, and linoleic acid, the fatty acid profile was similar in the different samples with the exception of stearic acid where this was higher in control sample. The thermoultrasound treatment can be an alternative to pasteurization treatments because keeps and releases antioxidant bioavailable compounds, preserving their fatty acids.

scholarly journals Determination of Antioxidant Activity of Vitamin C by Voltammetric Methods

Proceedings ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 23 ◽  
Author(s):  
Klaudia Suliborska ◽  
Monika Baranowska ◽  
Agnieszka Bartoszek ◽  
Wojciech Chrzanowski ◽  
Jacek Namieśnik
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Chemical Properties ◽  
Differential Pulse ◽  
Antioxidant Compounds ◽  
Redox Active ◽  
Physical And Chemical ◽  
Kinetics Of ◽  
Voltammetric Methods

Voltammetric methods—cyclic (CV) and differential pulse voltammetry (DPV) are considered the most appropriate way to evaluate antioxidant activity of redox active compounds. They provide information about both mechanism and kinetics of electrochemical oxidation of antioxidants as well as their physical and chemical properties such as the redox potential or the number of electrons transferred. These methods are helpful for understanding the mechanisms of oxidation or reduction processes of antioxidant compounds. This work presents the electrochemical properties of vitamin C obtained by both CV and DPV methods.

scholarly journals ISOLATION OF ANTIOXIDANT COMPOUNDS OF METHANOL EXTRACT OF NUTMEG LEAVES (Myristica fragrans Houtt)

2017 ◽  
Vol 17 (1) ◽  
pp. 49
Author(s):  
Nurmilasari Nurmilasari ◽  
Binawati Ginting ◽  
Hira Helwati
Keyword(s):  
Antioxidant Activity ◽  
Methanol Extract ◽  
Chloroform Extract ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Antioxidant Assay ◽  
Myristica Fragrans ◽  
Ic50 Value ◽  
High Antioxidant Activity ◽  
Myristica Fragrans Houtt

Abstract.The antioxidant activity from methanol extract of nutmeg leaves (Myristica fragrans Houtt) was performed using 2,2-diphenyl-1-picrylhydrazil (DPPH). Antioxidant assay using DPPH of the methanol extract at a concentration of 25 ppm, 50 ppm and 100 ppm, showed high antioxidant activity with IC50 = 36.31 ppm and Vitamin C showed antioxidant activity with IC50 = 3.657 ppm. The methanol extract of nutmeg leaves were partitioned with chloroform to obtain chloroform extract of the leaves with IC50 = 28.30 ppm. isolation of the active compounds from the chloroform  extract of the nutmeg leaf using column chromatography yielded 6 mix fractions MFMD 1, MFMD 2, MFMD 3, MFMD 4, MFMD 5 and MFMD 6. The test results of antioxidant activity in very strong category is fractions MFMD 4, MFMD 3, MFMD 2, MFMD 6 and MFMD 5 with IC50 of each are 26.590 ppm, 27.239 ppm, 29.639 ppm, 39.766 ppm and 55.436 ppm, while antioxidant activity in a weak catagory is fraction MFMD 1 with IC50 is 126.270 ppm. This shows that the fraction of the leaf has a better inhibitory activity, because some of the active compound contained in the fraction can synergize in inhibiting free radicals, so that the IC50 value of the fraction is stronger than the extract. Keywords: Antioxidant, chromathography, Nutmeg (Myristica fragransHoutt), methanol extract, leaves

scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SABUN CAIR PENCUCI TANGAN HANDMADE BERBAHAN AMPAS SISA KOPI ESPRESSO

2020 ◽  
Vol 4 (2) ◽  
pp. 105
Author(s):  
Asri Widyasanti ◽  
Arinda Nur Ariva
Keyword(s):  
Descriptive Analysis ◽  
Chemical Properties ◽  
Hand Washing ◽  
Added Value ◽  
Test Results ◽  
Liquid Soap ◽  
Organoleptic Characteristics ◽  
Technology Process ◽  
Coffee Grounds ◽  
Espresso Coffee

The utilization of cofee residue is still limited. Usually the remaining cofee pulp is used as fertilizer for plant growth nutrition with hydroponic media, insect repellent, air freshener and deodorizing agent. Apparently, coffee grounds pulp can still be used to treat skin. One of the efforts to increase the added value of espresso coffee residue is to be used as handmade hand-washing soap by the CSR Indonesia Kamojang POMU community. The purpose of this study was to determine the physical, chemical, and organoleptic characteristics of hand washing soap made from the residue of espresso coffee grounds. The method used in this study was a laboratory experiment with descriptive analysis. Observations on liquid soap include chemical properties, physical properties, and organoleptic tests. The results of the analysis showed that the formulation of the residual soap of espresso coffee had pH 7.9 and specific gravity 1.034. Organoleptic test results on the level of preference for the resulting liquid soap product hand washing coffee grounds, each with a score for: color = 2.83 (dislike-netral), viscosity = 2.83 (dislike-netral), aroma = 2, 83 (dislike-netral), impression when using / foaming = 3.25 (netral-like), and impression after use (impression rough) = 3.08 (netral-like). The technology process of making handmade hand washing liquid soap with the addition of the remaining espresso coffee residue then continue to be developed so that it can be applied on an industrial scale.Keywords: Characteristics, Handmade soap, Hand Washing, Residue Coffee, Espresso

scholarly journals Impact of Different Processing Methods on Physico-chemical Characteristics and Antioxidant Activity of Peanut Milk

2021 ◽  
Author(s):  
T. Siva Sakthi ◽  
V. Meenakshi ◽  
S. Kanchana
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Damage ◽  
Shelf Life ◽  
Ph Value ◽  
Chemical Properties ◽  
Chemical Characteristics ◽  
Processing Methods ◽  
Organoleptic Characteristics ◽  
Physico Chemical ◽  
Study Results

Background: Peanut milk was prepared by different processing methods like fresh, blanching, soaking, roasting and germination methods and analyzed its physico chemical properties like pH, TSS, acidity, viscosity and colour value and also analyzed its antioxidant activity in both the selected local and CO 6 peanut varieties and studied the effect of processing methods on physico chemical properties, organoleptic characteristics and antioxidant activity. Methods: Local and CO 6 peanut variety were selected for preparation of peanut milk by five different processing methods like fresh, blanching (121°C 15 psi for 2 mins), soaking for 3 hrs, roasting (roasting for 5 mins followed by soaking 3 hrs) and germination (8 hrs) pretreatments were done. Then grinded (1:3 ratio of kernel to water), filtered by using muslin cloth, slurry was separated. Then the peanut milk was homogenized for 5 mins and double pasteurized (85°C for 15 mins). Result: The present study results reported that physico chemical properties of peanut milk (local and CO 6 variety) pH value varied between 6.3-6.9, TSS 11-13°Bx, viscosity 4.80-5.00 (Cp/100 ml), acidity 0.04-0.08 (g%), colour value L*a*b was higher (91.02, 0.97, 12.47) in control peanut milk from both the local and CO 6 variety respectively. Antioxidant activity was significantly higher in peanut milk developed from roasting method (roasting for 5 mins followed by soaking 3 hrs) in both the peanut varieties. Antioxidant activity of the peanut milk is also important for maintaining the shelf life of the product and prevent oxidative damage in human being.

scholarly journals The study of selected components of grape and fruit wines

10.5219/1390 ◽  
2020 ◽  
Vol 14 ◽  
pp. 759-766
Author(s):  
Marcela Cehula ◽  
Mojmir Baron ◽  
Tunde Jurikova ◽  
Adrian Alumbro ◽  
Methusela Perrocha ◽  
...  
Keyword(s):  
Acid Content ◽  
Chemical Properties ◽  
Antioxidant Compounds ◽  
Alcohol Content ◽  
Bioactive Substances ◽  
Volatile Substances ◽  
Apple Wine ◽  
Titratable Acid ◽  
Antioxidant Content ◽  
Dpph Method

This study aimed to compare chemical properties, in terms of the content of volatile substances, antioxidant compounds, and antioxidant activity (AOA), in samples of fruit and grape wines. For this purpose, the following types of wine were selected, namely fruit wines (apple, strawberry, and elderberry) and grape wines (Müller-Thurgau, St. Lawrence Rosé, and Blue Portugal). Basic analyses of fruit and grape wines were conducted by using the ALPHA method and volatile substances in wines were determined by the GS/MC method. The antioxidant content and AOA were estimated by spectrophotometry, using two types of DPPH method. The results of the experiment showed that the highest values of antioxidant compounds (anthocyanins and flavanols) were found in the samples of Blue Portugal wine and elderberry wine. Significant differences were determined among the wines in antioxidant content, which may have been influenced by the production technology. The results showed that the alcohol content of the wines ranged from 10.99% to 19.49% vol. The highest alcohol content was measured in the elderberry wine samples and the lowest in those of the apple wine. The strawberry wine had the highest titratable acid content, which corresponded to a pH of 3.38. The lowest content was measured in the apple wine samples. Due to the higher acid content of the strawberry wine, a higher residual sugar level of 46.9 g.L-1 was obtained. We noted that the red fruit wines contained a higher proportion of valuable bioactive substances than white grape wines. Wines with superior sensory properties did not contain higher levels of antioxidants or higher AOA. The research results can provide a helpful reference for the widespread use of grape and fruit wines in medical, nutritional, and other fields.

scholarly journals BIOAKTIVITAS ANTIOKSIDAN SENYAWA EKSOPOLISAKARIDA DARI MIKROALGA Dunaliella sp.

2017 ◽  
Author(s):  
Diah Astika Winahyu
Keyword(s):  
Antioxidant Activity ◽  
Ftir Spectrum ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Preliminary Results ◽  
Quantitative Test ◽  
A Value ◽  
Potential Source ◽  
Freeze Dried ◽  
Spectrum Data

A study of antioxidant compounds in microalgae, Dunaliella sp. In Conway / Walne media. Microscope observation with magnification 400 times obtained diameter Dunaliella sp. Sebebsar 6.42 μm. Preliminary results of antioxidant activity using DPPH reagent showed Dunaliella sp. Excreting antioxidant compounds. The extract obtained by extracting antioxidant compounds exopolysaccharide compounds from the filtrate with the addition of 70% ethanol and then centrifuged and freeze-dried by the method of FTIR spectrum data dry. Unidentified exopolysaccharide compounds containing uptake helping O - H in the area of 3544.82 cm-1, C - H in area of 2828.59 cm-1, helping the C • O at 1624.24 cm-1 region, CH2 bending at 1419.44 cm-1 region, and helping C - O at 1151.88 cm-1 region. Furthermore, quantitative test results of antioxidant compounds that have a value of 4.279%. So it is concluded that the exopolisakarida compound from Dunaliella sp. Is a potential source of antioxidant compounds. Keywords : Antioxidant, exopolisaccharide, Dunaliella sp.

scholarly journals Pengaruh Inokulasi Glomus mosseae terhadap Pertumbuhan dan Aktivitas Antioksidan pada Artemisia cina Berg ex Poljakov

2021 ◽  
Vol 17 (2) ◽  
pp. 153-163
Author(s):  
Anissa Diti Kurniasari ◽  
Sri Kasmiyati ◽  
Desti Christian Cahyaningrum
Keyword(s):  
Antioxidant Activity ◽  
Root Length ◽  
Glomus Mosseae ◽  
Dry Weight ◽  
Mycorrhizal Colonization ◽  
Control Treatment ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Dpph Method ◽  
Number Of Leaves

Artemisia cina is a wild herbaceous plant that has secondary metabolites as a source of antioxidants. The addition of mycorrhizal species Glomus mosseae can increase the antioxidant activity of plants Artemisia cina. This study aims to determine the effect of mycorrhizal Glomus mosseae on the growth and content of antioxidant compounds in Artemisia cina. The study used a completely randomized design (CRD), with four levels of treatment, namely: media without G. mosseae (control), media with G. mosseae 5,10 and 15 g with 5 replications for each treatment. Parameters observed were plant height, number of leaves, 5th leaf length and width, wet and dry weight, root length, percentage of mycorrhizal colonization, chlorophyll content, carotenoids, flavonoids, phenols were also observed. Antioxidant activity was determined by the DPPH method. The results showed that the treatment Glomus mosseae with a dose of 15 g was significantly different from the control on plant growth parameters, number of leaves, root length, wet weight and dry weight of plants, and percentage of mycorrhizal colonization in plants. Treatment of Glomus mosseae 15 g on the test results of antioxidant compounds also showed the highest content of chlorophyll, carotenoids, phenols and flavonoids from the statistical test results found in the 15 g treatment, respectively, namely 6,405 g/ml; 0.766 g/ml; 70.9 g/ml; and 335 g/ml had a significant difference to the control treatment. While the results of the antioxidant activity test using the DPPH method showed that the control treatment had the highest antioxidant activity with an ICvalue50 of 9,494 g/ml. The results showed that the mycorrhizal species of G. mosseae increased the growth and content of antioxidant compounds inplants A. cina.

scholarly journals Enhancement of antioxidant activity of kencur rhizome in the shade by potassium fertilizer

2021 ◽  
Vol 913 (1) ◽  
pp. 012006
Author(s):  
F Zaini ◽  
AR R Friska ◽  
D M Mustika ◽  
S Y Tyasmoro ◽  
A Saitama ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fertilizer Application ◽  
Potassium Fertilizer ◽  
Second Stage ◽  
Antioxidant Content ◽  
Long Time ◽  
Medical Plant ◽  
Physiology Laboratory ◽  
Two Stages ◽  
Potential Content

Abstract Abstracts. Kencur has been traditionally used as a medical plant for a long time. The potential content of kencur rhizomes as a medical plant lead to the idea of conducting a study that aims to determine the yield and antioxidant content of rhizomes cultivated in the shade and the effect of potassium fertilizer application. The research was conducted in two stages. The first stage was kencur cultivation in the AgroTechno-Park UB in Jatikerto from November 2020 to June 2021 designed according to the Split-split plot design (3 factor treatments). The main factor was the shade, sub plots were accession of kencur, and t doses of potassium fertilizer. The second stage was conducted in the Plant Physiology Laboratory to analyze the antioxidant content after the field experiment. The results showed that there was increased antioxidant activity in kencur rhizomes due to the use of potassium fertilizer and shade. The 25% shade produced higher antioxidants than 50% shade in both Lumajang and Nganjuk’s accessions.

scholarly journals Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.)

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4132
Author(s):  
Maritza Alonzo-Macías ◽  
Anaberta Cardador-Martínez ◽  
Colette Besombes ◽  
Karim Allaf ◽  
Viridiana Tejada-Ortigoza ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Antioxidant Content ◽  
Trolox Equivalent ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

Red beetroot is rich in bioactive compounds such as polyphenols, flavonoids, betaxanthins, betacyanins, among others. According to selected processing methods, the bioaccessibility of these compounds could be either enhanced or decreased. This study evaluated the effect of four different drying conditions: (1) Traditional Drying (TD), (2) Swell Drying (SD), (3) DIC Blanching + Traditional Drying (BTD), and (4) DIC Blanching + Swell Drying (BSD) on the antioxidant content and the antioxidant activity of red beetroots. Obtained results showed that in all the cases, by comparing to Traditional Drying (TD), the coupling of a DIC Blanching pre-treatment to a Swell Drying treatment (BSD) maintained or enhanced the preservation of the Total Phenolic Compounds (TPC), the Total Flavonoids Compounds (TFC), the Betanin Concentration (BC), the Trolox Equivalent Antioxidant Capacity (TEAC), and the Free Radical Scavenging Activity by DPPH (IC50) of red beetroots. Various studies have shown that thanks to the expanded and porous structure triggered by the Swell Drying process, it has been possible to achieve better antioxidants extraction and better whole quality. Hence, by coupling DIC as a blanching–steaming pre-treatment, it was possible to preserve better the antioxidant content and the antioxidant activity of red dried beetroots.

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