scholarly journals The Effect of Soybeans Germination on Nutrition Potentials and Bioactive Components of Fresh and Semangit Tempe

JURNAL PANGAN ◽  
2020 ◽  
Vol 29 (1) ◽  
pp. 35-44
Author(s):  
Made Astawan
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Raw Material ◽  
Traditional Food ◽  
Bioactive Components ◽  
Fermentation Time ◽  
Germination Process ◽  
Ic50 Value ◽  
The Difference ◽  
Better Than

Tempe is a traditional food from Indonesian made from soybeans fermented with Rhizopus spp. Based on the fermentation time, tempeh is divided into fresh tempeh and semangit tempe. Purpose of this study to determine the difference in chemical composition between fresh tempe flour from germination soybean (SG) and non-germination (SNG) and semangit tempe flour made from germination soybean (TG) and non-germination (TNG). Stage of the research include soybean germination process for 24 hours, making fresh tempe (48 hours fermentation), making semangit tempeh (120 hours fermentation), the process of making fresh tempe flour and semangit tempe flour. Analysis carried out on all tempeh flour includes yield, proximate, crude fiber, antioxidants and isoflavones. The process of germination of soybean as a raw material and the addition of fermentation time had no significant effect (p> 0,05) on the nutritional component, but had a significant effect (p <0,05) on the isoflavone levels and antioxidant activity of fresh tempe flour and semangit tempe flour produced. TNG has the highest levels of isidlavone daidzein and genistein, which are 432,8 and 707,8 μg / g, respectively. TNG has the highest antioxidant capacity (IC50 value of 2109 ppm) which is significantly better than SG and SNG, but not significantly different from TG.

PERBANDINGAN METODE EKSTRAKSI MASERASI DAN SOKLETASI TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL DAUN JAMBU BOL (Syzygium malaccense L.)

2017 ◽  
Vol 3 (1) ◽  
pp. 91
Author(s):  
Henny Nurhasnawati ◽  
Sukarmi Sukarmi ◽  
Fitri Handayani
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Vitamin C ◽  
Extraction Methods ◽  
Natural Antioxidant ◽  
Comparison Of Methods ◽  
Activity Test ◽  
Ic50 Value ◽  
The Difference ◽  
Free Radical Activity

Malay apple (Syzygium malaccense L.) is a plant that can be used for treatment. Antioxidants have the activity to reduce free radical compounds which is one of the causes of the emergence of various diseases in humans. The purpose of this study to determine the comparison of methods of maceration and socletation extraction of antioxidant activity of malay apple leaf. Research stages include sampling, plant determination, making of simplisia, maceration extraction and socletation with 70% ethanol solvent and determine the antioxidant activity by UV-Vis spectrophotometry with DPPH (1,1-diphenyl-2-picrylhydrazyl) as free radical. The parameter is IC50 value that is the concentration of antioxidant compound which can cause 50% loss of DPPH free radical activity. Although both methods show very strong antioxidant activity, it can be concluded that the difference in extraction methods has an effect on the antioxidant activity produced. The results of antioxidant activity test showed that socletation methods gave an average IC50 value of 37.67 ppm, this value is higher than maceration methods with an average IC50 value of 47.80 ppm. Malay apple leaf has the potential as a natural antioxidant, although it has a lower IC50 value than vitamin C which is 9.72 ppm.

Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 745-750 ◽  
Author(s):  
Gardhi Arachchilage Aruna Ranjith Perera ◽  
Amarakoon Mudiyanselage Tissa Amarakoon ◽  
Dona Chamara Kumari Illeperuma ◽  
Palavinnage Krishantha Pushpakumara Muthukumarana
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Physical Properties ◽  
Black Tea ◽  
Raw Material ◽  
Organoleptic Properties

scholarly journals Quality, phenolic compound and antioxidant activity of wines from Sangyod rice grain, paddy and husk during fermentation

2018 ◽  
Vol 14 ◽  
pp. 468-472
Author(s):  
Vilailak Klompong
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Bioactive Compound ◽  
Raw Material ◽  
Total Phenolic ◽  
Rice Grain ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Period

The objective of this study was to utilize husk, byproduct from milling, and paddy of Sangyod rice that rich in bioactive compound to produce value added product as wine by reducing milling step of paddy. Quality changes, total phenolic content and antioxidant activity of wines from Sangyod rice grain, paddy and husk were monitored throughout the fermentation period. The acceptance of finished products from consumer drinking wine was also investigated. Alcohol content of three types of wine increased as the fermentation time increased. Paddy wine showed the fastest alcohol production following by rice grain and husk wine, respectively (P<0.05). Generally, total soluble solid and pH of wines decreases as the fermentation time increased. Yeast and mold increased throughout the fermentation time. As the fermentation time increased, total phenolic content and antioxidant activity including DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and metal chelating activity increased throughout the fermentation period (P<0.05) related to total phenolic content. Total phenolic content in three types of wines increased from 32-53 to 125-178 (mg GAE/ml). Generally, paddy wine possessed the highest total phenolic content and antioxidant activities when compared with rice grain and husk wine (P<0.05). From the sensory evaluation including appearance, odor, taste and overall liking, the scores of rice grain and paddy wines were moderate, while the lowest scores in all attributes was observed in husk wine (P<0.05). Rice grain, paddy and husk wines obtained were amber in color (L*=10.11-16.27, a*=8.07-14.91, b*=10.8-12.18). Thus, the changes of quality, total phenolic contents and antioxidant activity of wine during fermentation were governed by raw material used and fermentation time. Additionally, Sangyod rice grain and paddy could be used as potential raw material for wine production and the wines obtained could be served as potential drinks for health, since containing bioactive compound as antioxidant.

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 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.

scholarly journals Evaluation of the antioxidant activity of various extracts of aerial parts of Cassia absus: An in-vitro techniques

2020 ◽  
Vol 11 (2) ◽  
pp. 1545-1550
Author(s):  
Mythri M ◽  
Sanal Dev K T ◽  
Kottai Muthu A
Keyword(s):  
Nitric Oxide ◽  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Antioxidant Potential ◽  
In Vitro Techniques ◽  
Aerial Parts ◽  
Ic50 Value ◽  
Total Antioxidant ◽  
The Difference

Cassia absus (Linn)Cassia absus(Linn) (family Fabaceae ) is generally known as “chaksu ” inan ayurvedic traditional system.The current study,aerial parts of different concentrates(Pet.ether, ethyl acetate and methanol) of Cassia absus, was evaluated for its in-vitro antioxidant potential byDiphenylpicrylhydrazyl radical,nitric oxide activity andtotal antioxidant activitytaking ascorbate as the standardfor all the three methods. The IC50 value was originated that methanolic concentrates of Cassia absusmore efficient inDiphenylpicrylhydrazyl radical,nitric oxide activity, total antioxidant activitycompared EA&PEconcentrates.The methanolic concentrates of Cassia absus& ascorbic acid exhibited antioxidant potential possessing IC50230µg/ml &130µg/ml (Nitric oxide). 205µg/ml &57µg/ml (total antioxidant),195µg/ml & 66µg/ml (Diphenylpicrylhydrazyl radical)respectively. The difference in the scavenging potential of the extracts can be due to variation in the percentage of bioactive compounds present in different solvents. Invitroantioxidant studiesobviouslyshow the methanolic concentrates of Cassia absushave better antioxidant activity. This result indicates that aerial parts of methanolic concentratesCassia absuscould serve as a natural antioxidant, which may be useful in preventfree radical-induced diseases.

Pemanfaatan Karagenan Sebagai Bahan Pelapis Pigmen Alami yang Ditambahkan Pada Tempe Untuk Meningkatkan Aktivitas Antioksidan

2021 ◽  
Vol 17 (2) ◽  
pp. 135-144
Author(s):  
Retno Wijayanti ◽  
Lusiawati Dewi
Keyword(s):  
Antioxidant Activity ◽  
Environmental Factors ◽  
Water Content ◽  
Fermentation Time ◽  
Natural Pigments ◽  
Antioxidant Content ◽  
Ic50 Value ◽  
Pigment Color

The antioxidant content in tempeh is dominated by isoflavones, but has a relatively low antioxidant activity (IC50). The addition of natural pigments is a solution to increase the antioxidant activity of tempeh. However, natural pigments are very susceptible to damage due to environmental factors, therefore it is necessary to coat with a polysaccharyde such as carrageenan to protect pigments. The aim of this study was to analyze the effect of adding natural pigments coated with carrageenan on antioxidant activity and water content of tempeh. The sample used was tempeh with the addition of pigments uncoated and coated with 2%, 3%, 4% carrageenan, and tempeh without addition of pigments as a control. Antioxidant activity was analyzed using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) method at 0 and 48 hours of fermentation. Meanwhile, water content was analyzed using gravimetry method at 48 hours of fermentation. Results showed that the addition of uncoated and coated pigments and fermentation time was able to increase antioxidant activity of tempeh compared to control. The IC50 value of control at 0 hour was 197.50±35.94 mg/ml which changed to 62.52±9.71 mg/ml after 48 hours of fermentation. The activity was stronger in tempeh with pigment, namely 22.49±4.30 mg/ml on the addition of uncoated pigments, and successively 22.10±6.68 mg/ml, 22.88±6.16 mg/ml, 35.35±12.30 mg/ml on the addition of pigments coated with 2%, 3%, and 4% carrageenan. Coating treatment is able to decrease the water content on tempeh with the lowest water content obtained from the addition of pigment coated with 4% carrageenan. The addition of pigments and fermentation time increased the antioxidant activity of tempeh. Coating treatment with carrageenan was able to maintain the pigment color from degradation and decrease the water content in tempeh.

A comparison of chemical composition, bioactive components and antioxidant activity of natural and cultured Cordyceps sinensis

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 2-7 ◽  
Author(s):  
Junqiao Wang ◽  
Lijiao Kan ◽  
Shaoping Nie ◽  
Haihong Chen ◽  
Steve W. Cui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Cordyceps Sinensis ◽  
Bioactive Components
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