scholarly journals PENGARUH METODE PENGERINGAN TERHADAP KADAR SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN PADA HERBA SURUHAN (Peperomia pellucida L.)

2021 ◽  
Vol 6 (2) ◽  
pp. 302-311
Author(s):  
Dewi Puspita Apsari ◽  
◽  
Muhammad Nanda Aprilianto ◽  
Ni Luh Desyani ◽  
Ni Putu Widayanti ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Total Phenol ◽  
Drying Methods ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Direct Sunlight ◽  
Oven Drying ◽  
Bioactive Content

Suruhan herb have been used globally as concoction for medical and therapeutic purposes, so that it is much needed to investigate their phytonutrients. The variations in drying methods can affect the levels of bioactive compounds and antioxidant activity, so an appropriate drying strategy is needed to produce simplicia that containing high bioactive compounds and antioxidant activity. Based on the considerations above, this study aimed to determine the effect of various drying methods strategies (direct sunlight, oven drying and wind drying) on the bioactive compounds and antioxidant activity of the suruhan herb. The extract of suruhan herb were subsequently analyzed for total flavonoids, total phenols, total tannins, and their antioxidant activity. The results showed that oven-dried suruhan herb produced the highest potential antioxidant activity, that was 94.67 ppm with total flavonoids 51.00 mgQE/g extract, total phenol 63.36 mgGAE/g extract, and total tannins 41.89 mgTAE/g extract. It can be concluded that the variety of drying strategy has a significant impact (p<0.05) on the bioactive content and antioxidant activity of the suruhan herb.

scholarly journals Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds

2021 ◽  
Vol 8 ◽  
Author(s):  
Claudia T. Gallardo-Rivera ◽  
Analía Lu ◽  
Mayra Z. Treviño-Garza ◽  
Eristeo García-Márquez ◽  
Carlos Amaya-Guerra ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Calibration Curve ◽  
Prunus Serotina ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Water Ph ◽  
Potential Alternative ◽  
By Products

The Capulin almond is a seed of the Prunus serotina (var. capuli) that belongs to the Rosaceae family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of Prunus serotina treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v). Total phenols were performed using the Folin-Ciocalteu method and expressed as gallic acid equivalents (GAE), antioxidant activity was determined by ABTS and DPPH methods and expressed as Trolox equivalents (TE). Finally, the total flavonoids were determined using a catechin calibration curve and reported as catechin equivalents (CE). The highest extraction of total phenols in shell was obtained with methanol (1.65 mg GAE/g sample) and the lowest using acidified water (0.97 mg GAE/g sample). However, extraction with acidified water favored this process in the paste (1.42 mg GAE/g sample), while the use of solvents did not influence it significantly (0.72 to 0.79 mg GAE/g sample). Regarding the total flavonoids, the values for the shell, paste, and oil were of 0.37, 0.78, and 0.34 mg CE/g sample, respectively, while that corresponding to the antioxidant activity evaluated with ABTS and DPPH were of 1527.78, 1229.17, 18894.44 μM TE/g, and, 568.45, 562.5 and 4369.05 mM TE/g sample, respectively. Finally, our results suggest that by-products such as the shell, paste, and oil obtained from Prunus serotina (var. capuli) represent a potential alternative for the recovery of bioactive compounds with antioxidant activity such as phenolic compounds and flavonoids.

scholarly journals Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 485
Author(s):  
Y Yuliani ◽  
Putut Har Riyadi ◽  
Eko Nurcahya Dewi ◽  
Irwandi Jaswir ◽  
Tri Winarni Agustini
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Spirulina Platensis ◽  
Encapsulation Efficiency ◽  
Control Sample ◽  
Pharmaceutical Product ◽  
Ocimum Basilicum ◽  
Total Phenol ◽  
Bioactive Molecules ◽  
Drying Methods

Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis. O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds.   Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22.  Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 49.5% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis. Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection and antioxidant activity with an encapsulation efficiency value of 71.58% and 80.5%.   Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product for a functional food and pharmaceutical product.

scholarly journals Ocimum basilicum (kemangi) intervention on powder and microencapsulated Spirulina platensis and its bioactive molecules

F1000Research ◽  
2021 ◽  
Vol 10 ◽  
pp. 485
Author(s):  
Y Yuliani ◽  
Putut Har Riyadi ◽  
Eko Nurcahya Dewi ◽  
Irwandi Jaswir ◽  
Tri Winarni Agustini
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Spirulina Platensis ◽  
Encapsulation Efficiency ◽  
Control Sample ◽  
Ocimum Basilicum ◽  
Total Phenol ◽  
Bioactive Molecules ◽  
Drying Methods ◽  
Significance Level

Background: Spirulina platensis contains several bioactive molecules such as phenol, flavonoid and phycocyanin pigments. This study unveils total phenol, flavonoid, antioxidant activity, phycocyanin content and evaluated encapsulation efficiency from Ocimum basilicum intervention on S. platensis. O. basilicum intervention aims to reduce unpleasant odors from S. platensis that will increase consumption and increase bioactive compounds.   Methods: The intervention was carried out by soaking a S. platensis control sample (SP) in O. basilicum with a ratio of 1:4 (w/v) and it was then dried (DSB) and microencapsulated by freeze drying methods (MSB) using a combination of maltodextrin and gelatin. Total flavonoid and phenolic analysis with curve fitting analysis used a linear regression approach. Antioxidant activity of samples was analysed with the 2,2’-azino-bis-3-3thylbenzthiazoline-6-sulphonic acid (ABTS) method. Data were analysed using ANOVA at significance level (p < 0.05) followed by Tukey test models using SPSS v.22.  Results: The result of this study indicated that O. basilicum intervention treatment (DSB) has the potential to increase bioactive compounds such as total phenol, antioxidant activity and phycocyanin, and flavonoid content. Intervention of O. basilicum on S. platensis (DSB) significantly increases total phenol by 48.7% and phycocyanin by 40.7%. This is due to the phenol and azulene compounds in O. basilicum which have a synergistic effect on phenol and phycocyanin in S. platensis. Microencapsulation using a maltodexrin and gelatin coating is effective in phycocyanin protection with an encapsulation efficiency value of 71.58%.   Conclusion: The intervention of O. basilicum on S. platensis improved the total phenol and phycocyanin content and there is potential for a pharmaceutical product.

scholarly journals IDENTIFIKASI SENYAWA FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN EKSTRAK KASAR DAUN PEPE

2019 ◽  
Vol 8 (2) ◽  
pp. 111
Author(s):  
Dewa Gede Eka Prayoga ◽  
Komang Ayu Nocianitri ◽  
Ni Nyoman Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Quantitative Data ◽  
Qualitative Data ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Randomized Design ◽  
Solvent Type ◽  
Ic50 Values ◽  
Phytochemical Compounds ◽  
Completely Randomized Design

This research was conducted to identify the phytochemical compounds and antioxidant activity of pepe leaves (Gymnema reticulatum Br.) crude extract in various solvent types. The experimental design used in this research was a completely randomized design with solvent type treatments consisting of 5 types : aquadest, ethyl acetate 96%, acetone 70%, ethanol 70%, and methanol 95%. The treatment was repeated three times, so that 15 experimental units were obtained. Qualitative data obtained in this research were displayed with tables, while quantitative data were analyzed by variance and if the treatment had a significant effect, then followed by Duncan's test. The results showed that the treatment of solvent types affected phytochemical compounds that was extracted from pepe leaves and had a significant effect (P<0.01) on yield, total phenol, total flavonoids, and antioxidant activity. The best results showed that 70% acetone solvents were able to extract phytochemical compounds from alkaloids, saponins, phenols, flavonoids, and steroids in the form of sterols and had the highest antioxidant activity based on 62.06% free radical inhibition percentage with IC50 values of 200.775 mg/L, yield 32.35%, total phenol 36.14 mgGAE/g extract, and total flavonoids 50.37 mgQE/g extract.

scholarly journals Comparative study of different drying methods regard to the phenols and flavonoids content of dried Citrus aurantium L. leaves

2021 ◽  
Author(s):  
Geovanni Hernandez Galvez ◽  
Margarita Castillo Téllez ◽  
Jorge de Jesús Chan González ◽  
Francisca Méndez Morales ◽  
Damianys Almenares López ◽  
...  
Keyword(s):  
Natural Convection ◽  
Forced Convection ◽  
Design Methodology ◽  
Total Phenol ◽  
Drying Methods ◽  
Total Flavonoids ◽  
Citrus Aurantium ◽  
Solar Drying ◽  
Solar Dryer ◽  
Total Flavonoids Content

Objective: To determine the effects of different thermal drying technologies on the total phenol and flavonoid contents (TPC) and total flavonoids (TFC) in sour orange (Citrus aurantium L.) leaves. Design/methodology/approach: Solar drying was carried out in outdoor sunny conditions using two direct solar dryers; one with natural convection, the other with forced convection. The total phenol and flavonoid contents in gallic acid equivalents (GAE) and quercetin (Q), respectively, of ethanolic extracts of C. aurantium were assessed with spectrophotometric techniques. Results: The results demonstrated maximum phenol values for the direct natural convection solar dryer (161.4 mg EAG/g MS) and minimum values for shade drying (61.43 mg EAG/g MS). As for flavonoids, the highest values were obtained in the direct forced convection solar dryer (32.22 ± 1.6 mg EQ/g MS), while the lowest was registered in the open air sun (11.72 mg EQ/g MS). Conclusions: Direct solar dryers are technologies effective for maintaining the phenols and total flavonoids content in dried leaves of C. aurantium.  

scholarly journals Kajian Antioksidan, Total Fenol & Total Flavonoid Jamu Selokarang yang diformulasi dengan Jinten Hitam (Nigella sativa)

2021 ◽  
Vol 4 (1) ◽  
pp. 39-51
Author(s):  
Sukardi Sukardi ◽  
Noer Iqbal Arief Iqbal ◽  
Sri Winarsih
Keyword(s):  
Antioxidant Activity ◽  
Herbal Medicine ◽  
Water Content ◽  
Nigella Sativa ◽  
Design Method ◽  
Ash Content ◽  
Total Phenol ◽  
Antioxidant Compounds ◽  
Total Phenols ◽  
Black Cumin

Abstrcact Jamu Selokarang is one of the traditional drinks originating from an area, namely Madura, the ingredients used in the manufacture of Jamu Selokarang are turmeric, ginger, ginger, betel leaf, soursop leaves, cloves, nutmeg, coriander, temu ireng and ginger. The ingredients used in the manufacture of herbal medicine selokarang contain a lot of antioxidants and essential oils. Testing is needed to determine the antioxidant activity contained in the herbal medicine selokarang. This study aims to determine the effect of substitution of jamu selokarang on antioxidant compounds, total phenols, flavonoids, ash content and water content. This study used a simple completely randomized design method (simple CRD) with a single factor, namely the black cumin formulation of 0%, 2%, 4%, 6% and 8% which were included in jamu selokarang. The research was repeated 3 times. The parameters observed were: water content, ash content, antioxidants, total phenols, and flavonoids. The results showed that the substitution had a significant effect on water content, ash content and antioxidant activity, while the total phenol and flavonoid analysis had no significant effect. Treatment 0% black cumin had water content of 2.68%; Ash content of 7,90%; DPPH anti-oxidant for 49.08%; antioxidant FRAP 26.25 μgAAE / mL; total phenol was 2.05 μgGAE / mg, and total flavonoids was 0.91 μgQAE / mg.

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

2018 ◽  
Vol 46 (2) ◽  
pp. 449-456 ◽  
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.

scholarly journals Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 102 ◽  
Author(s):  
Emanuela Monteiro Coelho ◽  
Marcelo Eduardo Alves Olinda de Souza ◽  
Luiz Claudio Corrêa ◽  
Arão Cardoso Viana ◽  
Luciana Cavalcanti de Azevêdo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
High Performance ◽  
Mangifera Indica ◽  
Epigallocatechin Gallate ◽  
Reversed Phase ◽  
Epicatechin Gallate ◽  
Bioactive Content ◽  
Mango Peels

The present work had the objective of producing liqueurs from mango peels (varieties “Haden” and “Tommy Atkins”) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% v/v) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3-O-glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3-O-glucopyranoside and rutin), and phenolic acids (gallic acid, o-coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.

scholarly journals PHYTOCHEMICAL IDENTIFICATION AND ANTIOXIDANT ACTIVITY OF PASSIFLORA FOETIDA FRUITS AND LEAVES EXTRACTS: A COMPARATIVE STUDY

2020 ◽  
pp. 55-58 ◽  
Author(s):  
YOHANES TANDORO ◽  
PAINI SRI WIDYAWATI ◽  
TARSISIUS DWI WIBAWA BUDIANTA ◽  
GRACE SUMARGO
Keyword(s):  
Antioxidant Activity ◽  
Cardiac Glycosides ◽  
Reducing Power ◽  
Total Phenol ◽  
Total Flavonoids ◽  
Scavenging Activity ◽  
Phytochemical Compounds ◽  
Dpph Scavenging Activity ◽  
Passiflora Foetida ◽  
Dpph Scavenging

Objective: The objective of this study was to compare the phytochemical composition and antioxidant activity of Passiflora foetida fruits and leaves extract. Methods: The parameters observed in this study were phytochemical compounds including alkaloid, flavonoid, phenolic, sterol, triterpenoid, saponin, tannin, and cardiac glycoside, total phenolic content Folin Ciocalteu method is based on reduction of Folin Ciocalteu reagent in alkaline medium; the metal complex produced measured at λmax: 760 nm; total flavonoids content with AlCl3 Colorimetric method based on complex formation of AlCl3 and flavonoid content in alkaline medium, the AlCl3-flavonoid complex produced measured at λmax: 510 nm; free radical DPPH scavenging activity; and ferric reducing power based on reduction of Fe3+ion into Fe2+ion that reacted with FeCl3 to form a ferric-ferrous complex that measured at λmax: 700 nm. Results: Passiflora leaves extract has phytochemical compound such as alkaloids, phenolics, flavonoids, saponins, and cardiac glycosides, total phenol was 22.92±0.18 mg GAE/g sample dry base, total flavonoid was 7.01±0.10 mg CE/g sample dry base, DPPH scavenging activity was 2.77±0.02 mg GAE/g sample dry base and ferric reducing power was 3.20±0.04 mg GAE/g sample dry base meanwhile Passiflora fruits extract had phytochemical compounds such as alkaloid, phenolic, flavonoids, cardiac glycosides, total phenol was 6.53±1.02 mg GAE/g sample dry base, total flavonoids were 1.56±0.27 mg CE/g sample dry base, DPPH free radical scavenging activity was 1.00±0.15 mg GAE/g sample dry base, and ferric reducing power was 1.12±0.17 mg GAE/g sample dry base. Conclusion: Passiflora leaves extract has higher total phenol, total flavonoid and antioxidant activity measured by DPPH scavenging activity and ferric reducing power value compared with Passiflora fruits extract.

Sign in / Sign up

Export Citation Format

Share Document