Karakteristik Antosianin dari Kulit Buah Nipah (Nypa frutican) sebagai Pewarna Alami dengan Metode Soxhletasi

Anthocyanin is a natural pigment that gives red colour on Nipah husk (Nypa fructican) extract. Extraction of anthocyanin compounds used the soxhletation method with independent variables were the type of solvent (aquadest and ethanol with citric acid 3% (w/v)) and extraction time (30, 45 and 60 minutes). This study aims to determine the best type of solvent and extraction time used for extraction of anthocyanin from Nipah husk. The parameters in this study include qualitative and quantitative analysis of anthocyanin (extract yield, total anthocyanin concentration, color intensity, antioxidant activity and analysis of toxicity) from Nipah husk extract. The results qualitatively and quantitatively indicate that Nipah husk extract had anthocyanin content with the highest extract yield was obtained using ethanol-citric acid 3% solvent at 60 minutes extraction time of 0.546 gram / gram. The highest total anthocyanin was obtained using ethanol-citric acid 3% solvent at 30 minutes extraction time of 226.36 mg / L. The highest color intensity was obtained using ethanol-citric acid 3% solvent at 30 minutes extraction time of 0.925. The strongest antioxidant activity (IC50) was obtained using 3% aquadest-citric acid solvent at 30 minutes extraction time of 3.569 ppm. The strongest toxicity activity (LC50) in ethanol-citric acid 3% solvent was 80.023 ppm.

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Karakteristik Zat Warna Antosianin (Adenanthera pavonina L) dari Kulit Biji Saga sebagai Pewarna Alami Menggunakan Metode Soxhletasi

Jurnal Teknik Kimia USU ◽

10.32734/jtk.v9i2.2828 ◽

2020 ◽

Vol 9 (2) ◽

pp. 57-63

Author(s):

Halimatuddahliana ◽

Setiaty Pandia ◽

Fira Ayu Hasmita

Keyword(s):

Antioxidant Activity ◽

Citric Acid ◽

Total Yield ◽

Extraction Time ◽

Synthetic Dyes ◽

Qualitative And Quantitative Analysis ◽

Natural Pigment ◽

Total Anthocyanin ◽

Adenanthera Pavonina ◽

Activity Intensity

In general, dyes that are used in daily life using synthetic dyes. One material that can be used for natural pigment are from saga seeds (Adenanthera pavonina L). Saga (Adenanthera pavonina L) is a tree that has small red seeds which is one source of anthocyanin which can be used as natural dyes, antioxidants and anticarcinogens. In this research aims to find the type of solvent and the best extraction time used for the extraction of anthocyanin from saga seeds. Extraction of anthocyanin from saga seeds used soxhletation method. The variables this research there are the type of solvent (5% citric acid 5% and citric acid 5% (w/v)) and the extraction time (30, 60, 120 minutes). The parameters used are qualitative and quantitative analysis (total yield, total anthocyanin concentration, antioxidant activity, intensity colour and lethal concentration of anthocyanin toxicity in extracts). The result observationaling show that the extraction from saga seeds that have best characteristics in aquadest-citric acid 5% solvent extract yield with extraction time 120 minutes 64.448% (w/w), total anthocyanin with extractions time 120 minutes 100.026 (mg/L), color intensity with extraction time 60 minutes 0.528, antioxidant activity (IC50) 11.622 ppm and toxicity activity with extraction time 60 minutes 63.326 ppm.

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ANTHOCYANIN AND ANTHOCYANIDIN CONTENT OF HIGHBUSH BLUEBERRIES CULTIVATED IN BRAZIL

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v31i2.34841 ◽

2013 ◽

Vol 31 (2) ◽

Author(s):

JÚLIA RIBEIRO SARKIS ◽

ISABEL CRISTINA TESSARO ◽

LIGIA DAMASCENO FERREIRA MAECZAK

Keyword(s):

Gradient Elution ◽

Vaccinium Corymbosum ◽

Differential Method ◽

Anthocyanin Content ◽

Qualitative And Quantitative Analysis ◽

Total Anthocyanin ◽

Qualitative And Quantitative ◽

Total Anthocyanin Content ◽

Highbush Blueberries ◽

Fresh Pulp

The objective of this study was to apply a HPLC methodology for qualitative and quantitative analysis of the six anthocyanidins present in fruits and to analyze the anthocyanin and anthocyanidin content of blueberries cultivated in Southern Brazil. The samples used belong to highbush blueberries (Vaccinium corymbosum) cultivars. Total anthocyanin content was determined by the pH differential method and an HPLC gradient elution system with C18 column and UV-Vis detection at 520 nm were used for separation and quantification of the anthocyanidins. Total anthocyanin content was of 128 ± 3 mg per 100 g of fresh pulp. Blueberry pulp presented 55 % of delphinidin, 8 % of cyanidin, 3 % of peonidin and 34 % of malvidin. Pelargonidin was not identified in the sample and petunidin was below the limits of quantification. The results were similar to those reported in studies using North American and European blueberries.

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Ekstraksi Antosianin dari Buah Senggani (Melastoma polyanthum BI.) dengan Variasi Rasio Bahan dengan Pelarut dan Konsentrasi Asam Sitrat

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i4.5471 ◽

2018 ◽

Vol 3 (4) ◽

pp. 835-839

Author(s):

Trysia Zulfina ◽

Novi Safriani ◽

Nida El Husna

Keyword(s):

Antioxidant Activity ◽

Citric Acid ◽

Acid Concentration ◽

Block Design ◽

Color Intensity ◽

Colour Intensity ◽

Citric Acid Concentration ◽

Total Anthocyanin ◽

Randomized Block Design ◽

Two Factors

Abstrak. Senggani (Melastoma polyanthum BI.) adalah tanaman hias yang tumbuh pada lahan semak dan memiliki buah dengan ukuran kecil yang berwarna ungu atau merah muda. Warna ungu pekat pada buah senggani berasal dari kandungan senyawa antosianin yang berpotensi untuk dijadikan sebagai sumber zat warna alami. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan rasio bahan dengan pelarut dan konsentasi asam sitrat terhadap intensitas warna dari ekstrak buah senggani. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) pola faktorial yang terdiri atas 2 (dua) faktor. Faktor pertama adalah rasio bahan dengan pelarut (P) yang terdiri dari 4 taraf yaitu: P1=1:5, P2=1:10, P3=1:15, P4=1:20. Faktor kedua adalah konsentrasi asam sitrat (A) yang terdiri dari 2 taraf yaitu: A1=0,4%, A2=20%. Setiap perlakuan diulang sebanyak 3 kali sehingga diperoleh 24 satuan percobaan. Hasil sidik ragam menunjukkan bahwa Rasio bahan : pelarut berpengaruh sangat nyata (P≤0,01) terhadap aktivitas antioksidan, derajat keasaman (pH), intensitas warna ekstrak buah senggani. Konsentrasi asam sitrat berpengaruh sangat nyata (P≤0,01) terhadap total antosianin, aktivitas antioksidan, intensitas warna. Berdasarkan hasil analisis intensitas warna ekstrak buah senggani, perlakuan terbaik diperoleh pada kombinasi perlakuan antara rasio bahan : pelarut 1:5 dan konsentrasi asam sitrat 20% (P1A2) dengan karakteristik ekstrak memiliki intensitas warna 0,57. Abstract. Senggani (Melastoma Polyanthum BI.) is an ornamental plant that grows on a bushland and has a fruit with a small size that is purple or pink. The colour of the fruit comes from anthocyanin compound that is potential to be used as a source of natural dyes. This study aimed to determine the effect of the ratio between material and solvent and the concentration of citric acid on the color intensity of the senggani fruit extract. Randomized Block Design (RAK) of factorial pattern consisting of 2 (two) factors was used. The first factor was the ratio between material and the solvent (P) consisted of 4 levels: P1 = 1: 5, P2 = 1: 10, P3 = 1: 15, P4 = 1: 20. The second factor was the concentration of citric acid (A) consisted of 2 levels: A1 = 0.4%, A2 = 20%. Each treatment was repeated 3 times to obtain 24 units of experiment. The results showed that the ratio between material and solvent has an effect (P≤0.01) on the antioxidant activity, the degree of acidity (pH), the intensity of the extract color of the fruit of senggani. Citric acid concentration was highly significant (P≤0.01) to total anthocyanin, antioxidant activity, and colour intensity. Based on the analysis of the intensity of the extract color of the senggani fruit, the best treatment was obtained from the combination between the ratio of the ingredient: solvent 1: 5 solvent and 20% citric acid concentration (P1A2) where the extract has the color intensity of 0.57.Keywords: Senggani, Melastoma polyanthum BI., colour intensity, citric acid.

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PEMANFAATAN LIMBAH KULIT BAWANG MERAH SEBAGAI KANDIDAT INGRIDIEN MINUMAN FUNGSIONAL ANTIOKSIDAN

Jurnal Perkotaan ◽

10.25170/perkotaan.v12i1.1230 ◽

2021 ◽

Vol 12 (1) ◽

pp. 39-52

Author(s):

Rianita Pramitasari ◽

Lidwina Krisna Chrysanti

Keyword(s):

Antioxidant Activity ◽

Citric Acid ◽

Moisture Content ◽

Water Activity ◽

Total Phenolic ◽

Drying Methods ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Physical Test ◽

Before And After

Shallot is widely used in culinary purpose. However, the use of shallot produces a lot of waste. Shallot skin contains anthocyanin, which has antioxidant activity. This study aimed to evaluate different solvents and extraction times for anthocyanin extraction from shallot skin, to evaluate different drying methods, and to evaluate the physicochemical properties of the anthocyanin powder. Chemical tests were conducted before and after drying, including total anthocyanin content, antioxidant activity using DPPH, total phenolic, and total flavonoid content. Physical tests were undertaken only after drying, including moisture content, water activity, viscosity, solubility, and colour. Extraction with citric acid solvent in 72h extract resulted in the highest total anthocyanin than water and acetic acid solvent. After drying, the highest total anthocyanin was obtained from foam mat drying method, which extracted using citric acid solvent. While antioxidant activity was not significantly differenced among samples. Physical test for the powders showed low moisture content and water activity, red colour index, as well as suitable viscosity and solubility results. In conclusion, anthocyanin powder from shallot skin has a potent as a functional antioxidant ingredient that can be applied in beverage products.

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Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile

Food Science and Technology International ◽

10.1177/10820132211003707 ◽

2021 ◽

pp. 108201322110037

Author(s):

G Brunda ◽

Urs Kavyashree ◽

Shilpa S Shetty ◽

Kirti Sharma

Keyword(s):

Antioxidant Activity ◽

Comparative Study ◽

Essential Elements ◽

Iron Bioavailability ◽

Sensory Characteristics ◽

Sensory Profile ◽

Pomegranate Juice ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Hepg2 Cell Lines

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of ‘Ganesh’ variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant ( p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different ( p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC ( p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

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Application of Cornelian Cherry (Cornus mas L.) Peel in Probiotic Ice Cream: Functionality and Viability during Storage

Antioxidants ◽

10.3390/antiox10111777 ◽

2021 ◽

Vol 10 (11) ◽

pp. 1777

Author(s):

Shaghayegh Haghani ◽

Milad Hadidi ◽

Shiva Pouramin ◽

Fateme Adinepour ◽

Zahra Hasiri ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Frozen Storage ◽

Ice Cream ◽

Potential Effect ◽

Freezing Process ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Cornelian Cherry ◽

Cornus Mas

In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated gastrointestinal stress and during 120 days of storage. Furthermore, the effect of the addition of CCP (3, 6, and 9%) on bioactive compounds, antioxidant activity, and physicochemical and sensory attributes of the ice cream was evaluated. The results showed that the addition of CCP significantly enhanced vitamin C, total polyphenols, total anthocyanin content, and antioxidant activity of the ice cream. During frozen storage of the ice cream, phenolic compounds and anthocyanins were quite stable, but vitamin C significantly decreased. The addition of CCP had no significant effect on the viability of B. lactis throughout the freezing process, but increments of 6% and 9% CCP increased the viability of B. lactis in the ice cream and after simulated gastrointestinal processes in all storage periods. These findings imply that CCP is a promising candidate to be used for producing functional ice cream.

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Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

International Journal of Food Studies ◽

10.7455/ijfs/2.2.2013.a8 ◽

2013 ◽

Vol 2 (2) ◽

Cited By ~ 5

Author(s):

Pranabendu Mitra ◽

Venkatesh Meda ◽

Rick Green

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging ◽

Vacuum Drying ◽

Anthocyanin Content ◽

Dpph Radical ◽

Total Anthocyanin ◽

Hot Air ◽

Total Anthocyanin Content ◽

Dpph Radical Scavenging ◽

Radical Scavenging Assay

The main objective of this research was to compare the retention of antioxidant activity and total anthocyanin content of Saskatoon berries dried by freeze drying, microwave-vacuum drying, thin layer hot air drying and vacuum drying. Antioxidant activity of berry samples was determined by DPPH radical scavenging and ABTS radical scavenging, and the pH differential method was used to determine total anthocyanin content of the berry samples. The results showed that the freeze dried Saskatoon berries exhibited the highest retention of anthocyanin and antioxidant activity among the dried samples, followed by microwave-vacuum dried berries, thin layer hot air dried berries and vacuum dried berries. There were significant differences between the berry samples at P<0.05. DPPH radical scavenging and ABTS radical scavenging were correlated linearly with an R2 value of 0.99 at P<0.05 showing their effectiveness for the determination of the antioxidant activity of the Saskatoon berries. However, the DPPH radical scavenging assay was more effective than the ABTS radical scavenging assay. The results also showed that antioxidant activity of the berries was highly correlated with the total anthocyanin content of the fruit. The reduction of anthocyanin in dried berry samples was linearly correlated with the reduction of DPPH radical scavenging with an R2 value of 0.97 at P<0.05 and, also, linearly correlated with the reduction of ABTS radical scavenging with an R2 value of 0.88 at P<0.05.

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Effect of drying techniques on the retention of antioxidant activities of Saskatoon berries

International Journal of Food Studies ◽

10.7455/ijfs.v2i2.183 ◽

2013 ◽

Vol 2 (2) ◽

Author(s):

Pranabendu Mitra ◽

Venkatesh Meda ◽

Rick Green

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging ◽

Vacuum Drying ◽

Anthocyanin Content ◽

Dpph Radical ◽

Total Anthocyanin ◽

Hot Air ◽

Total Anthocyanin Content ◽

Dpph Radical Scavenging ◽

Radical Scavenging Assay

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Biocomponents and Antioxidant Activity of Ribes khorasanicum

International journal of basic science in medicine ◽

10.15171/ijbsm.2018.18 ◽

2018 ◽

Vol 3 (3) ◽

pp. 99-103 ◽

Cited By ~ 7

Author(s):

Mohammad Ehsan Taghavizadeh Yazdi ◽

Jalil Khara ◽

Mohammad Reza Housaindokht ◽

Hamid Reza Sadeghnia ◽

Sedigheh Esmaeilzadeh Bahabadid ◽

...

Keyword(s):

Antioxidant Activity ◽

Sugar Content ◽

Antioxidant Properties ◽

Dry Weight ◽

Total Phenolic ◽

Anthocyanin Content ◽

Bioactive Components ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

Biological And Medical Applications

Currently, there have been lots of interests in phytochemicals as bioactive components. The roles of fruit, vegetables, and red pigments in preventing diseases have been partly accredited to the antioxidant properties of their constituent polyphenols, flavonoid, anthocyanins, and etc. Biochemistry parameters including the relative levels of antioxidant activity, total phenolic content, total flavonoid, total anthocyanin, soluble and insoluble sugar content of Ribes khorasanicum, have been calculated in this project. The total anthocyanin content of the investigated Ribes khorasanicum measured to be 62.9 mg/g in dry weight, while displaying high levels when compared to other components, which indicates that the anthocyanin content was the predominant antioxidant components in the investigated plant. This particular plant has the potential to serve as the important source of antioxidant that can be utilized in different biological and medical applications.

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Antioxidant Activity, Sugar Content and Phenolic Profiling of Blueberries Cultivars: A Comprehensive Comparison

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46211120 ◽

2018 ◽

Vol 46 (2) ◽

pp. 639-652 ◽

Cited By ~ 13

Author(s):

Onur Tolga OKAN ◽

İlhan DENİZ ◽

Nurettin YAYLI ◽

İhsan Güngör ŞAT ◽

Mehmet ÖZ ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Antioxidant Activities ◽

Sugar Content ◽

Total Phenolic ◽

Anthocyanin Content ◽

Total Anthocyanin ◽

Total Anthocyanin Content ◽

The World ◽

Comprehensive Comparison

Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3-GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93-36832.96 µmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.

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