scholarly journals HUBUNGAN KANDUNGAN TOTAL POLIFENOL DAN FLAVONOID DENGAN POTENSI ANTIMIKROBA LIMBAH KANGKUNG DAN BAYAM TERHADAP PERTUMBUHAN BAKTERI PENYEBAB INFEKSI NOSOKOMIAL

Media Farmasi ◽  
2021 ◽  
Vol 17 (1) ◽  
pp. 10
Author(s):  
Alfrida Monica Salasa ◽  
St Ratnah
Keyword(s):  
Staphylococcus Aureus ◽  
Organic Waste ◽  
Total Flavonoid ◽  
Diffusion Method ◽  
Total Flavonoids ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Antimicrobial Potential ◽  
Freeze Dryer

Correlation Between Total Polyphenol And Flavonoid Contents With Antimicrobial Potential Of Kale And Spinach Waste Against Bacterial Growth Causing Nosocomial InfectionSpinach and kale are vegetables that are widely consumed by the public. However, parts of the plant that are not consumed are discarded and end up as household organic waste. Therefore, this research aims to determine the total polyphenol and flavonoid levels, as well as the potential of household organic waste as an antimicrobial cause of nosocomial infections. The household organic waste used in this research were untreated and waste parts of kale and spinach, extracted by the extortion method and then dried using a freeze dryer. Furthermore, the total polyphenol content was determined using the Folin-Ciocalteau method, the total flavonoids with AlCl3 reagent, and the antimicrobial potential using the agar diffusion method. The results showed that the total polyphenol content in kale and spinach waste were 4.67 and 3.91 mg GAE / gram extract respectively. Water spinach and spinach waste do not contain flavonoids, meanwhile, kale and spinach waste have antimicrobial potential against Pseudomonas aeruginous and Staphylococcus aureus. The statistical results showed that there was a relationship between the total polyphenol content and the antimicrobial potential of Kale and spinach waste extracts, the higher the concentration of the extract the greater the inhibition against Pseudomonas aeruginous and Staphylococcus aureus.Keywords : Total polyphenols, total flavonoids, antimicrobial potential, organic household waste, nosocomial infections.Bayam dan kangkung merupakan sayuran yang sering dikonsumsi masyarakat namun bagian tanaman yang tidak dikonsumsi dibuang dan berakhir sebagai  limbah rumah tangga organik. Tujuan penelitian ini adalah untuk menentukan kandungan total polifenol dan  total flavonoid,  menentukan potensi limbah rumah tangga organik sebagai antimikroba penyebab infeksi nosocomial serta  menentukan hubungan kandungan total polifenol dan kandungan total plavonoid terhadap potensi antimikroba limbah rumah tangga terhadap pertumbuhan bakteri penyebab nosocomial. Limbah rumah tangga organik yang digunakan adalah bagian kangkung dan bayam yang tidak diolah dan dikonsumsi, diekstraksi dengan metode perasan kemudian dikeringkan dengan menggunakan freeze dryer. Selanjutnya dilakukan uji kandungan total polifenol dengan metode Folin-Ciocalteau dan total flavonoid dengan pereaksi AlCl3, penentuan potensi antimikroba dengan metode difusi agar. Hasil yang diperoleh kandungan total polifenol pada limbah kangkung  sebesar 4,67 mg GAE/gram ekstrak sedangkan untuk Ekstrak limbah Bayam sebesar 3,91 mg GAE/gram ekstrak. Limbah Kangkung dan Bayam tidak mengandung senyawa flavonoid. Limbah Kangkung dan Bayam memiliki potensi antimikroba terhadap Pseudomonas aeruginosae dan Staphylococcus aureus. Hasil uji statistik menunjukkan Terdapat hubungan antara kandungan total polifenol dengan potensi antimikroba ekstrak limbah Kangkung dan Bayam dimana semakin tinggi konsentrasi ekstrak semakin besar daya hambatnya terhadap Pseudomonas aeruginosae dan Staphylococcus aureusKata Kunci : Total polifenol, total flavonoid, potensi antimikroba, limbah rumah tangga organik, infeksi nosokomial.

scholarly journals Effect of Microwave Roasting and Extraction Solvents on the Bioactive Properties of Coffee Beans

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Ahmad Mohammad Salamatullah ◽  
Khizar Hayat ◽  
Fohad Mabood Husain ◽  
Mohammed Asif Ahmed ◽  
Shaista Arzoo ◽  
...  
Keyword(s):  
Phenolic Compound ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Microwave Roasting ◽  
Total Polyphenol Content ◽  
Coffee Beans ◽  
Extraction Solvents

Coffee is an intricate mixture of thousands of chemical compounds that are accountable for its flavor and aroma. Roasting is a key step in the processing of coffee beans. This study assessed the effect of microwave roasting (MW) and extraction solvents (ES) on the total polyphenol content, total flavonoid content, and antioxidant activity of coffee beans. The untreated and microwave-roasted (MR) coffee beans showed a total polyphenol content of 40.40 and 35.15 mg GAE/gm DW, respectively, when methanol was used as the solvent for extraction. Similarly, for the untreated coffee beans, the methanol extracted coffee had a significantly ( p < 0.05 ) higher total flavonoid content (39.34 mg CE/g DW) as compared to ethanol (34.82 mg CE/g DW). The obtained IC50 for the untreated and microwave-roasted samples as extracted by methanol were 4.13 and 5.68 mg/mL, respectively, while the IC50 values of untreated and microwave-roasted samples extracted by ethanol were 4.59 and 6.24 mg/mL, respectively. Untreated coffee beans exhibited a higher reducing power (1.237) than that of the microwave-roasted ones (0.839) when extracted with methanol. Chlorogenic acid was the major (2.31–2.68%) phenolic compound found in all the coffee samples whether it was untreated or microwave-roasted. Vanillin demonstrated the lowest (0.118–0.166%) phenolic compound found in the coffee bean samples. These results might be helpful for obtaining the maximum health benefits from coffee.

scholarly journals Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

2021 ◽  
Vol 13 (3) ◽  
pp. 1519
Author(s):  
Ahmad Mohammad Salamatullah ◽  
Mohammed Saeed Alkaltham ◽  
Khizar Hayat ◽  
Mohammed Asif Ahmed ◽  
Shaista Arzoo ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Control Sample ◽  
Solanum Melongena ◽  
Antimicrobial Properties ◽  
Reducing Power ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Microwave Cooking ◽  
Total Polyphenol Content ◽  
Antimicrobial Potential

Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (light cooked), 10 min (medium cooked), and 15 min (high cooked). The highest total polyphenol content was observed in the light cooked eggplant sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high cooked sample (26.10 mg GAE/g DW), while the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. The total polyphenol content of the samples ranged in the following order; light cooked > high cooked > medium cooked > uncooked. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging of eggplant ranged between 16.16% (control) and 47.88% (high cooked). The highest reducing power was exhibited by the light cooked (absorbance 1.708) eggplant sample followed by the high cooked (absorbance 1.597), while the lowest reducing power was shown by uncooked sample (absorbance 0.389). Moreover, antimicrobial studies showed that light cooked eggplant sample demonstrated broad-spectrum inhibition of growth in Gram-positive as well as Gram-negative bacteria and Candida albicans. Slightly lower antimicrobial potential was exhibited by medium cooked eggplant sample while no antibacterial or antifungal activity was recorded for the extract of high cooked eggplant sample. Microwave cooking might be a method to enhance the antioxidant and antimicrobial potential of eggplant.

scholarly journals Efek Fermentasi Laktat pada Kandungan Total polyfenol dan Aktivitas Antioksidan Lengkuas (Alpinia galanga Linn) (Effects of Lactic Fermentation on Total Polyphenol Content and Antioxidant Activity of Galangal (Alpinia galanga Linn))

2017 ◽  
Vol 10 (2) ◽  
pp. 66
Author(s):  
Tezar Ramdhan ◽  
Syarifah Aminah ◽  
Muflihani Yanis ◽  
Anil K. Anal
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Functional Materials ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Alpinia Galanga ◽  
Total Polyphenol Content ◽  
Freeze Dryer

<p>Efek fermentasi laktat pada kandungan total polyfenol dan aktivitas antioksidan Lengkuas (Alpinia galanga Linn). Lengkuas merupakan salah satu herbal yang memiliki kandungan senyawa fenolik sehingga banyak digunakan secara luas sebagai bahan obat tradisional selama berabad-abad. Di sisi lain, bakteri asam laktat (BAL) telah terbukti dapat meningkatkan aktivitas antioksidan dari media. Kombinasi kedua bahan tersebut diyakini dapat menghasilkan produk yang sehat. Oleh karena itu, penting untuk mengkaji apakah bakteri asam laktat dapat beradaptasi dengan lengkuas untuk mendapatkan sifat yang diinginkan dari produk fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) terhadap kandungan total polifenol dan aktivitas antioksidan ekstrak lengkuas. Sebelum inokulasi, 150 g lengkuas dicampur dengan 150 ml air steril, kemudian, 90 ml ekstrak tersebut diinokulasi dengan 3 mililiter starter subkultur (L. plantarum dan L. casei) sebelum kemudian diinkubasi pada suhu 37oC selama 24 jam. Setelah itu, ektstrak kemudian dikeringbekukan menggunakan freeze-dryer (48 jam). Total polifenol diukur dengan menggunakan metode Folin-Denis, sedangkan aktivitas antioksidan diukur menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa L. plantarum bisa menaikkan jumlah polifenol lebih tinggi secara signifikan daripada L. casei. Kandungan total polifenol dan aktivitas antioksidan tertinggi dihasilkan oleh ekstrak lengkuas yang difermentasi dengan L. plantarum selama 12 jam, yaitu masing-masing sekitar 53 mg GAE/100 g dan 79%.</p><p>Kata kunci :lengkuas, bakteri asam laktat (BAL), fermentasi, kandungan total polifenol, aktivitas antioksidan</p><p>English Version Abstract</p><p>Galangal is one of herbs that has been widely used as traditional medicines ingredients for centuries due to its phenolic compounds and its antioxidant properties. On the other hand, lactic acid bacteria (LAB) have been proved can increase antioxidant activity of the media. The combination of both functional materials is believed can produce healthful products. Therefore, it is important to analyse whether the lactic acid bacteria are adaptable to the galangal’s phenolic compounds characteristics in order to get desirable properties of fermented products. This experiment was aimed to examine the effect of lactic acid bacteria (LAB) fermentation on total polyphenol content and antioxidant activity of ginger extract. Prior to inoculation, 150 g of galangal was blended with 150 ml sterilized water, then, 90 ml of the juice was inoculated by 3 milliliters of subcultured starter (L. plantarum and L. casei). Then the juice was incubated at 370C for 24 hours. In order to get powder of fermented samples, freeze-dryer was used (48 hours). The total polyphenol content was measured using Folin-Denis method, while the antioxidant activity was estimated using the DPPH radical-scavenging activity. The result showed that L. plantarum could raise the total polyphenol significantly higher than L. casei. The highest content of total polyphenol content and antioxidant activity reached by galangal juice which fermented by L. plantarum for 12 hours, it was around 53 mg GAE/100 g and 79%, respectively.</p><p>Keywords : galangal, lactic acid bacteria (LAB), fermentation, total polyphenol content, antioxidant activity</p>

The content of bioactive compounds and antioxidant activity of garlic (Allium sativum L.)

10.5219/1694 ◽  
2021 ◽  
Vol 15 ◽  
pp. 1104-1111
Author(s):  
Iveta Čičová ◽  
Natália Čeryová ◽  
Marek Šnirc ◽  
Jarmila Horváthová ◽  
Helena Lichtnerová ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Allium Sativum ◽  
Biologically Active ◽  
Total Flavonoid ◽  
Total Flavonoid Content ◽  
Flavonoid Content ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Important Place ◽  
Total Polyphenol Content

Garlic (Allium sativum L.) is one of the most commonly grown vegetables and thanks to its sensory properties, it has an important place in numerous world cuisines. Garlic is also known for its health-promoting properties, which are attributed to its chemical composition. The health benefits of garlic depending on the content of biologically active compounds, which vary between cultivars and geographical areas. Seven cultivars of garlic, namely Sukoradsky, Zahorsky, Germidour, Mojmir, Karel IV., Arkus, Makoi, were analyzed in this study. This study aimed to determine the total polyphenol content, total flavonoid content, and antioxidant activity of garlic. Studied characteristics were analyzed by the UV-VIS spectrometry method. Total polyphenol content ranged from 430.26 to 640.04 mg GAE.kg-1 FW. Total flavonoid content ranged from 10.29 to 60.49 mg CE.kg-1 FW. Antioxidant activity measured by ABTS assay ranged from 1.098 to 1.955 mmol TE.kg-1 FW. Antioxidant activity measured by FRAP assay ranged from 0.63 to 1.467 mmol.kg-1 FW. Highest TPC, TFC, and AA were determined in the cultivar Mojmir. The lowest TPC and TFC were determined in the cultivar Zahorsky. The lowest AA was determined in the cultivar Sukoradsky. High positive correlations were determined between individual parameters.

scholarly journals PENGARUH LAMA PENYIMPANAN EKSTRAK DAUN GEDI MERAH TER-HADAP KANDUNGAN TOTAL FLAFONOID

2021 ◽  
Vol 3 (2) ◽  
pp. 64
Author(s):  
Thomas Peloan ◽  
Hindang Kaempe
Keyword(s):  
Leaf Extract ◽  
Storage Time ◽  
Total Content ◽  
Modern Medicine ◽  
Total Flavonoid ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Rotary Evaporator ◽  
Technological Advances

ABSTRACT Trying to develop traditional medicine so that it can be in line with modern medicine. Various researches and developments that take advantage of technological advances are carried out as an effort to improve the quality and safety of products which are expected to further increase confidence in the benefits of medicines derived from nature. This study aims to determine the total content of polyphenols in red gedi leaves, fresh simplicia and dry simplicia and to determine the effect of storage time on the total polyphenol content. This study used a laboratory experimental method with hot extraction (infundation method) using water as a solvent. The filtrate obtained is then concentrated on a rotary evaporator. After testing, the results showed that the highest total flavonoid content was found in fresh red Gedi leaf extract (1686.5 mg / Kg), followed by dry Gedi Merah leaf extract (1666 mg / Kg). As for the infusion of fresh Gedi Merah leaves (1002 mg / Kg) and dry Gedi Merah leaf infusion (518.5 mg / Kg). while the highest total tannin content was found in dry Gedi Merah leaf extract (7779 mg / Kg), followed by fresh Gedi Merah leaf extract (3084 mg / Kg). As for the infusion of dry Gedi Merah leaves (1429 mg / Kg) and fresh Gedi Merah infusion (499 mg / Kg). Besides that, it is also known that the storage time for the infusion and extract of Gedi Merah leaves has a great effect on the total polyphenol content. Keywords : polyphenol, red gedi, extract. ABSTRAKPengembangan Obat tradisonal diusahakan agar dapat sejalan dengan  pengobatan modern. Berbagai penelitian dan pengembangan yang memanfaatkan kemajuan teknologi dilakukan sebagai upaya peningkatan mutu dan keamanan produk yang diharapkan dapat lebih meningkatkan kepercayaan terhadap manfaat obat yang berasal dari alam. Penelitian ini bertujuan untuk mengetahui kandungan total polifenol yang terdapat pada daun gedi Merah simplisia segar dan simplisia kering serta mengetahui pengaruh lama penyimpanan terhadap kandungan total polifenol. Penelitian ini menggunakan metode eksperimen laboratorium dengan  ekstraksi cara panas (metode infundasi) dengan menggunakan pelarut air. Filtrat yang didapat kemudian dipekatkan pada rotary evaporator. Setelah dilakukan pengujian maka didapatkan hasil bahwa kandungan total flavonoid tertinggi terdapat pada ekstrak daun Gedi merah segar (1686.5 mg/Kg), diikuti dengan ekstrak daun Gedi Merah kering (1666 mg/Kg). Sedangkan untuk infus daun Gedi Merah segar (1002 mg/Kg) dan infus daun Gedi Merah kering (518.5 mg/Kg). sedangkan Kandungan total tanin tertinggi terdapat pada ekstrak daun Gedi Merah kering (7779 mg/Kg), diikuti dengan ekstrak daun Gedi Merah segar (3084 mg/Kg). Sedangkan untuk infus daun Gedi Merah kering (1429 mg/Kg) dan infus daun Gedi Merah segar (499 mg/Kg). selain itu diketahui juga lama penyimpanan terhadap infus dan ekstrak daun Gedi Merah memiliki pengaruh yang besar terhadap kandungan total polifenol. Kata kunci : polifenol, gedi merah, ekstrak.

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