PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS  PENANGKAL

PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS PENANGKAL RADIKAL BEBAS DPPH (2,2-DIFENIL-1-PIKRILHIDRAZIL)EFFECT OF DRYING METHODS OF PANDAN LEAVES (Pandanus amaryllifolius) TOWARDS SCAVENGING FREE RADICAL ACTIVITY DPPH (2,2-DIPHENYL-1-PICRYLHYDRAZYL) METHODNera Umilia Purwanti1), Sri Luliana1), Novita Sari1)1) Department of Pharmacy, Tanjungpura University, West BorneoABSTRACTPost harvest processing plant can determine the quality of the raw materials of medicinal plants. The main factors that contribute in post harvest processing of medicinal plants is a drying method. Drying is the most important step to keep the compound stability in simplisia especially the compounds that have antioxidant activity. The objective of this research is to know the effect of drying method in gaining of antioxidant activity extract methanol Pandanus amaryllifolius leaves. The drying methods tested were oven-drying at 40ºC, direct sunlight-drying (SML), indirect sunlight-drying (SMTL), air-drying at ±25ºC (KA) and fresh samples without drying as control. In the result of analysis with Kruskall-Wallis test show that the drying method of simplisia can influence significantly of percent inhibition extract methanol Pandanus amaryllifolius leaves against DPPH, the highest percent inhibition were by oven-drying of 64,553%, then followed on samples dried with SML, SMTL, KA and fresh samples respectively of 61,73; 58,81; 56,14 dan 55,13%. Drying method of simplisia can influence antioxidant activity extract methanol Pandanus amaryllifolius, which the optimal drying for the samples were dried in ovenKey Words : Antioxidant, Pandanus amaryllifolius, drying methods, DPPH.ABSTRAKPengolahan pasca panen tanaman dapat menentukan kualitas bahan baku tanaman obat. Faktor utama yang sangat berperan dalam pengolahan pasca panen tanaman obat adalah proses pengeringan. Pengeringan merupakan tahapan penting dalam menjaga kestabilan senyawa dari simplisia terutama senyawa yang mempunyai aktivitas antioksidan. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh metode pengeringan simplisia terhadap aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius). Metode pengeringan yang diuji adalah pengeringan oven pada suhu 40ºC, pengeringan sinar matahari langsung (SML), pengeringan sinar matahari tidak langsung (SMTL), pengeringan kering angin pada suhu ±25ºC (KA) serta sampel segar tanpa pengeringan sebagai kontrol. Hasil analisis menggunakan Uji Kruskall-Wallis menunjukkan bahwa metode pengeringan simplisia dapat berpengaruh secara signifikan pada persen inhibisi ekstrak metanol daun pandan terhadap DPPH, yang mana persen inhibisi tertinggi yaitu pada sampel yang dikeringkan dengan oven sebesar 64,55%, kemudian diikuti pada sampel yang dikeringkan dengan SML, SMTL, KA dan segar masing-masing sebesar 61,73; 58,81; 56,14 dan 55,13%. Metode pengeringan simplisia dapat mempengaruhi aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius), dimana pengeringan yang optimal yaitu pada sampel yang dikeringkan dengan oven. Kata Kunci : Antioksidan, daun pandan wangi, metode pengeringan, DPPH.

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The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

International Journal of Analytical Chemistry ◽

10.1155/2015/953164 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8 ◽

Cited By ~ 18

Author(s):

Yingpeng Tong ◽

Xingyi Zhu ◽

Yongqiu Yan ◽

Ruoxi Liu ◽

Feng Gong ◽

...

Keyword(s):

Antioxidant Activity ◽

Microwave Drying ◽

Drying Methods ◽

Drying Method ◽

Vacuum Oven ◽

Oven Drying ◽

Electric Oven ◽

Long Time ◽

Spectrum Effect

More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C) for a long time by electric oven drying and vacuum oven drying. In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron. In addition, the influence of the drying method on antioxidants in saffron is discussed. The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis.

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Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46211027 ◽

2018 ◽

Vol 46 (2) ◽

pp. 449-456 ◽

Cited By ~ 11

Author(s):

Hacer COKLAR ◽

Mehmet AKBULUT ◽

Semih KILINC ◽

Ali YILDIRIM ◽

Iliasu ALHASSAN

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Microwave Pretreatment ◽

Oven Drying ◽

Freeze Dried

Flowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 oC) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 oC) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g-1 DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg-1 DW), rutin (765.30 mg kg-1 DW), and procyanidin B2 (553.80 mg kg-1 DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven-dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.

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Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Molecules ◽

10.3390/molecules25215146 ◽

2020 ◽

Vol 25 (21) ◽

pp. 5146

Author(s):

Agata Marzec ◽

Hanna Kowalska ◽

Jolanta Kowalska ◽

Ewa Domian ◽

Andrzej Lenart

Keyword(s):

Principal Component ◽

Acoustic Method ◽

Drying Methods ◽

Drying Method ◽

Drying Time ◽

Good Taste ◽

Dried Fruit ◽

Breaking Work ◽

Alexander Lucas

In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

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Effect of Supplementation of Dried Bioflocs Produced by Freeze-Drying and Oven-Drying Methods on Water Quality, Growth Performance and Proximate Composition of Red Hybrid Tilapia

Journal of Marine Science and Engineering ◽

10.3390/jmse10010061 ◽

2022 ◽

Vol 10 (1) ◽

pp. 61

Author(s):

Tarq Binalshikh-Abubkr ◽

Marlia Mohd Hanafiah

Keyword(s):

Water Quality ◽

Body Composition ◽

Growth Performance ◽

Freeze Drying ◽

Energy Levels ◽

Fish Growth ◽

Drying Methods ◽

Oven Drying ◽

Freeze Dried

Supplementation of dried bioflocs for red hybrid tilapia (Oreochromis sp.) was examined during 57 days of feeding trials. Five experimental treatments; T1 (the control; without bioflocs), T2 (4% freeze-dried bioflocs), T3 (16% freeze-dried bioflocs), T4 (4% oven-dried bioflocs), and T5 (16% oven-dried bioflocs) were prepared to examine the water quality, growth performance and body composition of red hybrid tilapia. T2 and T4 treatments resulted in a higher growth rate and survival similar to the control, while T3 and T5 treatments showed the lowest values of growth performance among all treatments. T1 treatment showed the best quality of culture water followed by T2 and T4 treatments, while T3 treatment resulted in poor water quality followed by T5 treatment. Based on these results, the ratios of bioflocs (4% and 16%) had more effect on fish growth and water quality than the drying methods (freeze-drying and oven-drying). The ratio of 4% freeze-dried or oven-dried bioflocs provided higher growth rates and better water quality parameters similar to the control, while the ratio of 16% showed the worst growth performance and water quality in the present study. In addition, body compositions of tilapia fed 4% dried bioflocs showed better nutritional value than tilapia fed 16% dried bioflocs. Protein and energy levels showed an increasing trend with decreasing supplement levels of bioflocs. Moisture content was significantly higher when supplementation of 16% bioflocs was used. Overall, supplementation of 4% freeze-dried or oven-dried bioflocs can be successively included in red hybrid tilapia diets without any effects on growth or body composition and can result in a good quality of culture water for red hybrid tilapia.

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Создание гибридов сверхсахарной кукурузы с высоким уровнем антиоксидантной активности с использованием тест-системы на основе стабильного радикала DPPH

Вісник Полтавської державної аграрної академії ◽

10.31210/visnyk2016.03.11 ◽

2016 ◽

pp. 50-56

Author(s):

В. В. Поздняков ◽

Ю. В. Харченко ◽

Л. Я. Харченко ◽

О. В. Анцыферова

Keyword(s):

Antioxidant Activity ◽

Functional Food ◽

Raw Materials ◽

Raw Material ◽

Maize Starch ◽

Wide Range ◽

Total Antioxidant ◽

Index Value ◽

Canning Industry

Гибриды сахарной и сверхсахарной кукурузы являются хорошим сырьем для производства функциональных пищевых продуктов, в том числе диетического и детского питания. Важными показателями высокого качества этих продуктов являются повышенное содержание белка и ценного масла, незначительное количество плохо усвояемого кукурузного крахмала и высокое содержание антиоксидантов, а также отменные вкусовые качества. В работе представлены данные по оценке антиоксидантной активности большой группы новых перспективных гибридов сверхсахарной кукурузы среднеспелой группы, созданных с целью получения ценных источников сырья для консервной промышленности. Значения показателя общей антиоксидантной активности варьировали в широком интервале значений (от 31,8 % до 60,4 %, 568,4–1008 мкг/г семян), что указывает на перспективность использования этого важного биохимического параметра в селекции сверхсахарной кукурузы на качество. Hybrids of excess sugar maize are good raw material for the production of functional food products, including baby food and diet. Important indicators of high quality of these products are high protein content and a valuable oil, a small amount of poorly digestible maize starch and a high content of antioxidants, and also excellent taste qualities. The paper presents data on the evaluation of the antioxidant activity of a large group of promising new hybrids of excess sugar maize of mid-group created in order to obtain valuable raw materials for the canning industry. Index value of total antioxidant activity varied over a wide range (from 31,8 % to 60,4 %, 568,4–1,008 mg/g of seed), which indicates on promising use of this important parameter in the breeding of biochemical excess sugar maize on quality.

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Effect of drying methods on the nutritional content and In- vitro Antioxidant capacity of Chenopodium album L. and Spinacia oleracea L.

Research Journal of Pharmacy and Technology ◽

10.52711/0974-360x.2021.00757 ◽

2021 ◽

pp. 4361-4366

Author(s):

Sonia Singh ◽

Neetu Agrawal

Keyword(s):

Spinacia Oleracea ◽

Chenopodium Album ◽

Microwave Drying ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Nutrient Quality ◽

Oven Drying ◽

Sun Drying ◽

Hot Air

The herbs, Chenopodium album Linn. and Spinacia oleracea Linn. belongs to Chenopodiaceae family, are the two nutritious and edible green leafy food crops, abundantly found especially in the northern-west region of India. These plants have gained renown popularity, because of their high nutritional content including protein, amino acids, carbohydrate, and even the presence of phenolic components, which ultimately may get affected with drying and storage techniques. Impact of different drying methods (microwave drying at 4 minutes, hot air oven drying at 5 hours and sun drying at 8-10 hours) on nutrient quality and antioxidant property of Chenopodium album Linn. and Spinacia oleracea Linn. leaves were evaluated by using UV spectrophotometritc assay, total phenolic content and DPPH free radical scavenger method. Drying treatments were significantly decreased the moisture, carbohydrate and protein content present in C.album and S. oleracea. Hot air oven drying method produced dried samples of C.album and S. oleracea had significantly similar antioxidant activity when compared with the samples obtained from sun drying method. The dried samples obtained from hot air oven drying technique showed significant presence of total phenolic content in C. album and S. oleracea (6.44±0.12 mg/g, 6.69±0.40 mg/g) whilst the traditional sun drying method produced 8.00±0.02 mg/g and 7.89±0.37 mg/g). It is concluded that microwave drying and hot air oven drying were the methods to preserve appreciable percentage of nutrient components compared to the fresh samples. On other hand, the traditional method produced substantial reduction of nutrient quality. From statistical analysis, hot air oven drying technique was considered as optimum method which showed satisfactory % retention of protein (65.86%) and carbohydrate (85.95%) at 5 hours (shorter time than sun drying time period) along with significant antioxidant activity (34.89 μg/mL and 35.60 μg/mL) similar as obtained from the traditional technique (32.00 μg/mL).

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Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

Journal of Food Research ◽

10.5539/jfr.v4n2p68 ◽

2014 ◽

Vol 4 (2) ◽

pp. 68 ◽

Cited By ~ 5

Author(s):

Umesh C. Lohani ◽

Kasiviswanathan Muthukumarappan

Keyword(s):

Antioxidant Activity ◽

Total Phenolic Content ◽

Phenolic Content ◽

Extrusion Process ◽

Apple Pomace ◽

Raw Material ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Full Factorial

Although extrusion is a promising process to develop ready to eat cereals and snacks, thermal treatment to raw material during extrusion results in degradation of phenolic compounds. Therefore, an approach was made to enhance the total phenolic content (TPC) and antioxidant activity (AA) of apple pomace (AP) prior to extrusion process. In this study, AP powder was naturally fermented (F) for 12 h and then was subjected to ultrasonication (U) at various conditions [25, 37, and 50 µm ultrasonication amplitude (UA) for 1, 2, and 3 min of ultrasonication time (UT)]. AP was then dried in oven (O) and microwave (MW), separately and thus four drying methods, i.e. OF-OU, OF-MWU, MWF-OU, MWF-MWU were used in combinations. Full factorial design was used for experimental plan and results were analyzed using statistical software. It was observed that drying method significantly affected the TPC and AA of AP powder followed by UA. UT did not have any significant effect on TPC, and AA. Maximum TPC, and AA observed for the AP powder dried in MW after fermentation and ultrasonication (MWF-MWU) at 50 µm UA for 3 min UT were 372.98 mg GAE/100g DW, and 729.67 µmol TE/100 g DW, respectively. MWF-MWU drying exhibited a more prominent disrupted and porous structure of AP powder compared with that of OF-OU drying.

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Determination of Various Drying Methods’ Impact on Odour Quality of True Lavender (Lavandula angustifolia Mill.) Flowers

Molecules ◽

10.3390/molecules24162900 ◽

2019 ◽

Vol 24 (16) ◽

pp. 2900 ◽

Cited By ~ 4

Author(s):

Łyczko ◽

Jałoszyński ◽

Surma ◽

García-Garví ◽

Carbonell-Barrachina ◽

...

Keyword(s):

Solid Phase ◽

Microwave Drying ◽

Convective Drying ◽

Drying Methods ◽

Drying Method ◽

Sensory Panel ◽

Lavandula Angustifolia ◽

Preservation Method ◽

Vacuum Microwave

True lavender flowers (Lavandula angustifolia Mill.) is a critical source of essential oils and a flavouring agent used in numerous industries like foods, cosmetics and pharmaceuticals. Its main volatile constituents are linalool and linalyl acetate, which are commonly considered as main odour-active constituents (OACs). Nevertheless, the quality of true lavender flowers is highly dependent on its post-harvest treatment, mainly the preservation method. Recognising that drying is the most frequently used preservation method, the influence of various drying methods, including convective drying (CD) at 50, 60 and 70 °C, vacuum-microwave drying (VMD) with powers 240, 360 and 480 W and combined convective pre-drying at 60 °C followed by vacuum-microwave finish-drying with power 480 W (CPD-VMFD), on the quality of true lavender flowers was verified. The evaluation of influence was carried out by HS-SPME(HS, solid-phase microextraction), GC-MS, GC-MS-O (gas chromatography–mass spectrometry–olfactometry) techniques. Moreover, the sensory panel has assessed the sample odour quality. As a result, the optimal drying methods regarding the requirements for products were established. Overall, for total essential oil recovery, CD at 50 °C is the optimal drying method, while for odour quality concerning the sensory panel evaluation, VMD with power 360 W combined CPD-VMFD and CD at 50 °C is the optimal drying method.

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MYRICETIN NANO-PHYTOSOMES PEEL-OFF GEL MASK FORMULATION AS ANTIOXIDANT

International Journal of Applied Pharmaceutics ◽

10.22159/ijap.2021v13i4.40376 ◽

2021 ◽

pp. 278-281

Author(s):

NUR AINI DEWI PURNAMASARI ◽

MUHAMMAD DZAKWAN ◽

GANET EKO PRAMUKANTORO ◽

RACHMAT MAULUDIN ◽

ELFAHMI

Keyword(s):

Antioxidant Activity ◽

Absorption Efficiency ◽

Gelling Agent ◽

Drying Method ◽

Dpph Assay ◽

Drying Time ◽

Physical Quality ◽

Ic50 Value ◽

Anti Cancer

Objective: Peel-off gel mask is an alternative preparation which can increase the convenience of use and is expected to increase the antioxidant activity of myricetin nano-phytosomes. Myricetin has various activities, namely as a natural antioxidant, anti-inflammatory, allergy, and anti-cancer. This study aims to determine the nano-phytosome myricetin can be formulated into a gel peel-off mask, determine the concentration of PVA which has the best physical properties of the gel peel-off mask, and determine the antioxidant activity. Methods: The thin layer hydration method was used to manufacture Myricetin nano-phytosomes, then dried using the freeze-drying method. The resulting nano-phytosome characterization included particle size, polydispersion index, zeta potential and absorption efficiency. Peel-off gel mask were made with variations in the concentration of the PVA gelling agent, namely F1 3.5%, F2 7%, F3 14%. The resulting peel-off gel mask was tested for physical quality including organoleptic test, homogeneity, pH, viscosity, adhesion, drying time and testing for antioxidant activity. Results: The resulting peel-off gel mask has the good physical quality and met the existing requirements, where the different PVA concentrations resulted in different physical qualities, the higher the PVA, the faster the dry time. All three formulas exhibited very strong antioxidant activity based on DPPH assay with IC50 value of 14.8 ppm (F1), 15.37 ppm (F2), and 15.87 ppm (F3). Conclusion: Myricetin nano-phytosomes can be formulated into a gel peel-off mask, Formula 2 with a 7% concentration of PVA produces the best physical quality of the peel-off gel mask, the three gel peel-off mask formulas have excellent antioxidant activity.

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Pengaruh Dua Metode Pengeringan Pada Aktivitas Antibakteri Ashitaba (Angelica keiskei ) Terhadap Streptococcus mutans

Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) ◽

10.22487/j24428744.2018.v4.i1.9629 ◽

2018 ◽

Vol 4 (1) ◽

pp. 18-25

Author(s):

Dyke Gita Wirasisya ◽

Yohanes Juliantoni ◽

Wahida Hajrin

Keyword(s):

Antibacterial Activity ◽

Streptococcus Mutans ◽

Total Phenolic Content ◽

Phenolic Content ◽

Total Phenolic ◽

Drying Methods ◽

Drying Method ◽

Oven Drying ◽

Sun Drying ◽

Angelica Keiskei

The aim of this study was to determine a change that occurs in total phenolic content (TPC) and antibacterial activity of ashitaba (Angelica keiskei) after dried using two different methods : sun and oven drying. The effectiveness of the drying methods was evaluated in term of total phenolic content (TPC) by using spectrophotometric assay with Folin-Ciocalteu reagent and antibacterial activity againts Streptococcus mutans by in vitro macrodilution assay. Oven drying at 60oC possessed high TPC (2,98 ± 0,0935 g EAG/100g) compared to sun drying method (1,72 ± 0,0142 g EAG/100g). Simillar pattern was also observed in antibacterial activity. Oven drying have higher antibacterial activity with the MBC (minimal bactericidal concentration) value of 0,5 mg/mL againts Streptococcus mutans. Therefore, sun drying is not suggested for drying method of ashitaba in terms of total phenolic content and antibacterial activity compared with oven drying methods.

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