Chemical Characteristics and Antioxidant Activity of Garlic Extract from Different Ethanol Solution

2018 ◽  
Vol 47 (9) ◽  
pp. 895-903
Author(s):  
Min-Jung Kang ◽  
Jae-Ran Kang ◽  
Dong-Gyu Kim ◽  
Jung-Hye Shin
Keyword(s):  
Antioxidant Activity ◽  
Ethanol Solution ◽  
Garlic Extract ◽  
Chemical Characteristics

scholarly journals Ekstraksi senyawa fenolik antioksidan dari daun dan tangkai gambir

2018 ◽  
Vol 12 (2) ◽  
pp. 250
Author(s):  
Margareth Gani ◽  
Yesisca Cuaca ◽  
Aning Ayucitra ◽  
Nani Indraswati
Keyword(s):  
Antioxidant Activity ◽  
Solvent Extraction ◽  
Ethyl Acetate ◽  
Modern Medicine ◽  
Ethanol Solution ◽  
Total Phenolic ◽  
Acetate Solution ◽  
Extraction Temperature ◽  
Extraction Condition ◽  
Solvent Extraction Method

Extraction of phenolic compounds from leaves and stems of uncaria gambirGambir (Uncaria gambir) contains catechin polyphenols (catechins) which is useful as natural antioxidant to counteract free radicals. Gambir may also be used in modern medicine, also as paint or dye clothing. The objective of this research was to study the effect of type of solvent, solvent concentration, and extraction temperature to the yield and Total Phenolic Content (TPC) of extracts. Gambir was firstly blended without the addition of water prior to extraction using a solvent extraction method. The filtrate was separated from solid residue and evaporated to obtain extract powder. The yield and TPC of the resulting extract powder were then analyzed. Antioxidant activity and catechins content of extracts were also studied. As result, the following extraction condition gave extracts with the highest yield and TPC: with 50% ethanol solution as solvent at 75 oC gave 11.12% and 52.352 g GAE/100 g gambir extract, respectively; whilst with 70% ethyl acetate solution as solvent at 65 oC gave 5.28% and 59.346 g GAE/100 g gambir extract, respectively. The antioxidant activity of extracts, calculated as IC50, for solvent ethanol and ethyl acetate were as follows: 8.9 mg extract/mL and 13.8 mg extract/mL, respectively; whilst the catechins content of extracts were 62,18% and 44,85%, respectively.Keywords: Uncaria gambir, solvent extraction, catechins, antioxidants AbstrakGambir (Uncaria gambir) mengandung polifenol katekin (catechin) yang bermanfaat sebagai bahan antioksidan alami yang dapat menangkal radikal bebas. Selain itu, gambir juga dimanfaatkan dalam pembuatan obat-obatan modern dan pewarna cat atau pakaian. Penelitian ini bertujuan untuk mempelajari pengaruh jenis pelarut, konsentrasi pelarut, dan suhu ekstraksi terhadap perolehan dan kandungan senyawa fenolik (TPC) ekstrak gambir. Daun dan tangkai gambir mula-mula diblender tanpa penambahan air. Proses ekstraksi gambir dilakukan pada berbagai jenis pelarut, konsentrasi pelarut, dan suhu ekstraksi denganmetode ekstraksi pelarut. Setelah padatan dipisahkan dengan pelarutnya, pelarut diuapkan untuk mendapatkan serbuk ekstrak gambir. Serbuk ekstrak gambir dianalisis perolehan dan kandungan senyawa fenoliknya. Aktivitas antioksidan dan kadar katekin ekstrak juga dianalisis. Ekstrak daun gambir dengan perolehan dan TPC tertinggi untuk pelarut etanol (11,12% dan 52,352 g GAE/100 g gambir ekstrak) diperoleh pada konsentrasi etanol 50% dan suhu ekstraksi 75oC. Untuk pelarut etil asetat, perolehan dan TPC tertinggi (5,28% dan 59,346 g GAE/100 g gambir ekstrak) diperoleh pada konsentrasi etil asetat 70% dan suhu ekstraksi 65 oC. Pada masing-masing kondisi terbaik tersebut, ekstrak yang didapat memiliki aktivitas antioksidan (dalam IC50) dan kadar katekin sebesar 8,9 mg ekstrak/mL dan 62,18% untuk ekstraksi dengan pelarut etanol serta 13,8 mg ekstrak/mL dan 44,85% untuk pelarut etil asetat.Kata kunci: Uncaria gambir, ekstraksi pelarut, katekin, antioksidan 

scholarly journals Therapeutic Use Of Vegetable Oils As Functional Food In Alleviation Of Experimental Depression

2020 ◽  
Vol 6 (5) ◽  
pp. 1-7
Author(s):  
Sheikh Nazrul Islam ◽  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Vegetable Oils ◽  
Functional Food ◽  
Therapeutic Use ◽  
Garlic Extract ◽  
Phenol Content ◽  
Fenugreek Seeds ◽  
Black Cumin

This article reports the analysis of phenol content, antioxidant capacity of the oil of black cumin, flax, sesame, mustard and fenugreek seeds, and garlic extract. The oils with strong antioxidant activity were tested for alleviation of experiment depression. Folin-Ciocalteu reagent was used to determine the phenol content and DPPH (2,2-diphenyl-1-picrylhydrazyl) was employed for the antioxidant activity

scholarly journals Chemical Characteristics, Antioxidant Activity, Total Phenol, and Caffeine Contents in Coffee of Date Seeds (Phoenix dactylifera L.) of Red Sayer Variety

2019 ◽  
Vol 8 (2) ◽  
pp. 179-184
Author(s):  
Siti Warnasih ◽  
◽  
Ade Heri Mulyati ◽  
Diana Widiastuti ◽  
Zuniar Subastian ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
United Arab Emirates ◽  
Date Palm ◽  
Natural Antioxidants ◽  
Phoenix Dactylifera ◽  
Total Sugar ◽  
Total Phenol ◽  
Chemical Characteristics ◽  
Phoenix Dactylifera L ◽  
Palm Juice

Red Sayer is one of the date varieties from the United Arab Emirates. This variety is one type of dates that is imported into Indonesia and used as processed date palm juice producing waste, namely date seeds. Date seeds can be made into some coffee that is rich in antioxidants and does not contain caffeine. The purpose of this study is to determine the chemical characteristics, antioxidant activity, total phenol, and caffeine contents in coffee of the Red Sayer variety date seeds. Coffee of date seeds is made into powder and then analyzed for its contents of water, ash, protein, fat, carbohydrates and total sugar, besides its antioxidant activity, total phenol, and caffeine levels. The results of the analysis obtained are, as follows: 4.42±0.01% water, 1.17±0.04% ash, 8.55±0.64% protein, 7.34±0.07% fat, 78.52±0.76% carbohydrate, 16.39±0.01% total sugar, 23.81±0.22 µg/mL antioxidant activity (IC50) and 340.65±1.53 mg GAE / 100g total phenol, while caffeine is not detected. Red Sayer date seed coffee, therefore, can be a source of carbohydrates and natural antioxidants that does not contain caffeine.

Stability of Black Garlic Extract on Various pH and Temperature

2020 ◽  
Vol 7 (1) ◽  
pp. 17
Author(s):  
Putu Eka Yudhayanti ◽  
I Dewa Gde Mayun Permana ◽  
Komang Ayu Nocianitri
Keyword(s):  
Antioxidant Activity ◽  
Experimental Design ◽  
Garlic Extract ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Processing Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
New Compounds

Black garlic is a garlic that experiences warming at a certain temperature and time to find higher antioxidant activity. This research aimed to know effect of antioxidant content’s stability of extract BG to pH and temperature. The experimental design used in this research was a completely randomized design with replication, which consisted of two factors. The first factor was pH (4, 6 and 8). The second factor was temperature (30, 50 and 70ºC). Data were analyzed with analysis of variance, followed by Duncan test. The results showed that pH and processing temperature very influential to antioxidant activity, total phenolic and total flavonoid. The results showed that the best treatment was pH 4 and temperature 30ºC which the best resulted antioxidant activity, total phenolic and total flavonoid that stablest. The resulted of antioxidant activity, stability of total phenolic and total flavonoid that were 75,13%, 42,47% and 77,71%. The treatment of pH and processing temperature change compounds of extract black garlic. Myricetin and quercetin appeared on treatment pH 4 with temperature 30ºC and pH 8 with temperature 70 ºC. The treatment of pH and processing temperature of black garlic extract reduced antioxidant activity, total phenol and total flavonoid. pH and temperature form new compounds.

Chemical characteristics and antioxidant activity of exopolysaccharide fractions from Microbacterium terregens

2009 ◽  
Vol 77 (3) ◽  
pp. 563-567 ◽  
Author(s):  
Mohsen Mohamed Selim Asker ◽  
Youssri Mohamed Ahmed ◽  
Mohamed Fawzy Ramadan
Keyword(s):  
Antioxidant Activity ◽  
Chemical Characteristics

scholarly journals Organic and conventional vegetables: Comparison of the physical and chemical characteristics and antioxidant activity

2016 ◽  
Vol 15 (33) ◽  
pp. 1746-1755 ◽  
Author(s):  
de Oliveira Pereira Fernanda ◽  
dos Santos Pereira Renata ◽  
de Souza Rosa Lana ◽  
Junger Teodoro Anderson
Keyword(s):  
Antioxidant Activity ◽  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

scholarly journals Study of preparations of bee pollen extracts, antioxidant and antibacterial activity

2007 ◽  
Vol 31 (6) ◽  
pp. 1818-1825 ◽  
Author(s):  
Solange Teresinha Carpes ◽  
Rosicler Begnini ◽  
Severino Matias de Alencar ◽  
Maria Lúcia Masson
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Phenolic Compounds ◽  
Activity Index ◽  
Ethanolic Extract ◽  
Ethanol Solution ◽  
Pollen Extract ◽  
Extraction Condition ◽  
Polyphenol Compounds ◽  
Significant Difference

The aim of this study was to determine the antioxidant activity, phenolic content and antibacterial activity of pollen extracts obtained with different concentrations of ethanol. Each extraction condition (ethanol solutions from 40 to 90%) had a different effect in the phenolic compounds content. Although, the pollen extract obtained at 60, 70 and 80% of ethanol showed relatively higher levels of phenolic compounds (>10 mg/g) and did not present statistical significant difference between the extraction conditions. The amount of total phenolics ranged from 3.6 to 8.1 and 6.6 to 10.9 mg GAE/g for Alagoas state and Parana state pollen, respectively. The higher value for antioxidant activity index was 83.30% for the pollen from Alagoas state and 81.15 % for Parana state pollen. The highest degree of antioxidant activity was found in the extraction at 60% of ethanol solution for Parana state pollen, which also showed the highest concentration of polyphenol compounds. Staphylococcus aureus was inhibited by the ethanolic extract of Alagoas state pollen in all the concentrations of solvent, except the ethanolic extract of pollen at 90%. The extract at 60% of ethanol solution (Parana sample) inhibited Bacillus subtilis, Pseudomonas aeruginosa and Klebsiella sp.

scholarly journals Nutrition and bioactive potential of the noni fruit cultivated from the Mato Grosso State

2021 ◽  
Vol 51 (2) ◽  
Author(s):  
Ilmara Pereira de Vasconcelos ◽  
Rodrigo Esaú Vassoler Silva ◽  
Patrícia Monique Crivelari Costa ◽  
Luiz José Rodrigues
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Protein Content ◽  
Morinda Citrifolia ◽  
Chemical Characteristics ◽  
Total Antioxidant Activity ◽  
Mato Grosso ◽  
Total Antioxidant ◽  
Bioactive Potential ◽  
Physical And Chemical

ABSTRACT: The objective was to evaluate the physical and chemical characteristics of noni (Morinda citrifolia) grown in the Mato Grosso State. Ripe fruits from a field located in Cuiabá-MT, had the peel, pulp and seeds separated and subjected to different evaluations. The fruit parts were characterized physically and chemically. Determinations of vitamin C, carotenoids, phenolics and the total antioxidant activity of the fruit mesocarp (pulp) were made. Noni cultivated in the Mato Grosso State presents high levels of potassium, calcium and sodium, with predominance of potassium. The protein content was higher in the seed, and the ash, in the peel, respectively. Noni pulp showed high levels of vitamin C, carotenoids and phenolics and can be considered a potential antioxidant.

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