scholarly journals Phytochemical and Antioxidant Capacity Test on Turmeric Extract (Curcuma Longa) Traditionally Processed in Bali

2020 ◽  
Vol 1 (2) ◽  
pp. 135-142
Author(s):  
Pande Ayu Naya Kasih Permatananda ◽  
Anak Agung Sri Agung Aryastuti ◽  
Putu Nita Cahyawati ◽  
Desak Putu Citra Udiyani ◽  
D. Wijaya ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Traditional Medicine ◽  
Research Methods ◽  
Curcuma Longa ◽  
Test Results ◽  
Phytochemical Content ◽  
Turmeric Extract ◽  
Dpph Method ◽  
Anti Inflammatory

Purpose: The purpose of this study was to determine the ways and objectives of the use of turmeric by Balinese, as well as the phytochemical content and antioxidant capacity of turmeric extract which is traditionally processed in Bali. Research methods: The method and purpose of utilizing turmeric were obtained through observation and interviews with 900 Balinese respondents. Quantitative phytochemical tests include starch, protein, flavonoid, tannin, phenol and vitamin C levels and qualitatively for the presence of triterpenes, steroids, alkaloids, and saponins. Antioxidant capacity was measured using the DPPH method. Findings: Through this research, we found there were only 36.8% of respondents had ever used turmeric as a traditional medicine. Utilization of turmeric was mostly in the form of loloh or traditional drinks. Phytochemical test results showed turmeric extract had 67.38% starch, 3.42% protein, 2709.39 mg/100 gr flavonoids, tannins 291.64 mg/100gr, phenol 1584.04 mg/100 gr, and vitamin C 0.06 mg/100gr. Qualitatively, turmeric extract contained triterpenes, alkaloids, and saponins, but did not contain steroids. The antioxidant capacity of turmeric extract was 70.9 mg/L GAEAC. Implications: Turmeric extract is a traditional medicine made from nature that is most commonly used by Balinese and very potential to be developed as an antibacterial, antioxidant, anti-inflammatory, or other benefits that still need further investigation.

scholarly journals Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric)

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 506 ◽  
Author(s):  
Choi ◽  
Ban ◽  
Lee ◽  
Baik ◽  
Kim
Keyword(s):  
Antioxidant Capacity ◽  
Inflammatory Responses ◽  
Curcuma Longa ◽  
Total Phenolic ◽  
Dependent Manner ◽  
Food Ingredient ◽  
Simple Method ◽  
Antioxidant Power ◽  
Turmeric Extract ◽  
Anti Inflammatory

Curcuma longa L. (turmeric) is used as a food spice; however, its strong taste restricts wider applications as a food ingredient despite its well-known health benefits. To develop an effective yet simple process for enhancing its antioxidant and anti-inflammatory activities, turmeric was gun-puffed at various pressures. Puffed turmeric exhibited an increase in its brown color and porous structures, indicating the occurrence of the Maillard reaction and vaporization during the process. Proximal analysis revealed that puffing did not alter the major constituents, although a very small decrease in crude fat extraction was observed under some circumstances. Total phenolic compounds in the extract were significantly increased after puffing, and subsequent assessment of antioxidant capacity, as determined using independent 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays, demonstrated enhanced antioxidant capacity in a puffing-pressure-dependent manner. Turmeric extract was further tested for the regulation of inflammatory responses in the murine macrophage RAW264.7 cell line. Suppression of pro-inflammatory cytokines interleukin (IL)-6 and tumor necrosis factor (TNF)-α in lipopolysaccharides (LPS)-induced macrophages was amplified using puffed-turmeric extracts compared to the control extract. Furthermore, macrophage-activation assessment revealed downregulated expression of inflammation-relevant cluster of differentiation (CD)80 and CD86 using puffed-turmeric extract in a puffing-pressure-dependent manner. However, expression of major histocompatibility complex (MHC)-II, which controls adoptive immunity, was not affected by treatment with any of the turmeric extracts. Overall, the current study demonstrated that puffing is a promising and simple method for enhancing the antioxidant and anti-inflammatory properties of turmeric.

scholarly journals Puffing of Turmeric (Curcuma longa L.) Enhances its Anti-Inflammatory Effects by Upregulating Macrophage Oxidative Phosphorylation

Antioxidants ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 931 ◽  
Author(s):  
Hyunsung Kim ◽  
Insu Ban ◽  
Yohan Choi ◽  
Seungmin Yu ◽  
So Jung Youn ◽  
...  
Keyword(s):  
Energy Metabolism ◽  
Dietary Intervention ◽  
Inflammatory Responses ◽  
Inflammatory Marker ◽  
Curcuma Longa ◽  
Density Lipoprotein ◽  
Processing Method ◽  
Food Ingredient ◽  
Turmeric Extract ◽  
Anti Inflammatory

Turmeric (Curcuma longa L.), a widely used spice, has anti-inflammatory properties and other health benefits, but the detailed mechanisms of these effects are still poorly understood. Recent advances in assessment of cellular energy metabolism have revealed that macrophage mitochondrial respiration is critical in inflammatory responses. In an effort to enhance the anti-inflammatory function of turmeric with a simple processing method, extract of puffed turmeric was investigated for effect on macrophage energy metabolism. The high-performance liquid chromatography analysis revealed that puffing of turmeric significantly induced the degradation of curcumin to smaller active compounds including vanillic acid, vanillin and 4-vinylguaiacol. The in vitro consumption of oxygen as expressed by the oxygen consumption rate (OCR) was significantly downregulated following lipopolysaccharides stimulation in RAW 264.7 macrophages. Puffed turmeric extract, but not the non-puffed control, reversed the LPS-induced decrease in OCR, resulting in downregulated transcription of the pro-inflammatory genes cyclooxygenase-2 and inducible nitric oxide synthase. Dietary intervention in high-fat diet-induced obese mice revealed that both control and puffed turmeric have anti-obesity effects in vivo, but only puffed turmeric exhibited reciprocal downregulation of the inflammatory marker cluster of differentiation (CD)11c and upregulation of the anti-inflammatory marker CD206 in bone marrow-derived macrophages. Puffed turmeric extract further modulated the low-density lipoprotein/high-density lipoprotein cholesterol ratio toward that of the normal diet group, indicating that puffing is a simple, advantageous processing method for turmeric as an anti-inflammatory food ingredient.

scholarly journals Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries

2016 ◽  
Vol 40 (1) ◽  
pp. 87-96 ◽  
Author(s):  
Ariela Betsy Thomas ◽  
Rita de Cássia Mirela Resende Nassur ◽  
Ana Carolina Vilas Boas ◽  
Luiz Carlos de Oliveira Lima
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Compound ◽  
Radical Scavenging ◽  
Biological Properties ◽  
Cassava Starch ◽  
Anthocyanin Content ◽  
Phytochemical Content ◽  
Propolis Extract

ABSTRACT Strawberry is a fruit appreciated throughout the world due to its attractive quality attributes and stands out due to its high phenolic compound content, which positively contribute to biological properties of nutritional interest. The objective of this study was to evaluate the effect of cassava starch coatings incorporated with propolis combinations on the phytochemical content and the maintenance and increase of the strawberry antioxidant activity. The treatments were 3% cassava starch (CS), 3% cassava starch + 33% ethanolic propolis extract (CS + P33%), 3% cassava starch + 66% ethanolic propolis extract (CS + P66%) and control (C). The fruits were stored at 4 °C ± 0.5 ºC and 90%RH for 16 days, making up a completely randomized design with 4 treatments and 5 time evaluations. Vitamin C, phenolic compound, anthocyanin, and antioxidant activity levels were evaluated through two methods. The coating with 66% of propolis promoted higher Vitamin C content than fruits submitted to the other treatments at 8 and 12 days of storage. For antioxidant activity, fruits treated with CS maintained a higher FRS percentage (free radical scavenging) at all time evaluations. Control fruits presented higher anthocyanin content at the last evaluation time when the highest antioxidant capacity, by the ABTS method (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)), was observed in fruits with CS and CS + P66% treatments. There was an increase tendency of the phenolic content during storage in all evaluated fruits. The propolis concentrations used, however, were not sufficient to increase or maintain the antioxidant capacity and phenolic contents of strawberries.

Processed Tart Cherry Products-Comparative Phytochemical Content, in vitro Antioxidant Capacity and in vitro Anti-inflammatory Activity

2012 ◽  
Vol 77 (5) ◽  
pp. H105-H112 ◽  
Author(s):  
Boxin Ou ◽  
Kristen N. Bosak ◽  
Paula R. Brickner ◽  
Dominic G. Iezzoni ◽  
E. Mitchell Seymour
Keyword(s):  
Antioxidant Capacity ◽  
Inflammatory Activity ◽  
Tart Cherry ◽  
Phytochemical Content ◽  
Anti Inflammatory

scholarly journals EFFECTS OF ANTI-INFLAMMATORY AND ANTIOXIDANT ACTIVITIES OF LANTANA (Lantana Camara L)

2021 ◽  
Vol 6 (8) ◽  
pp. 144-151
Author(s):  
Restia Apriliana ◽  
Yufri Aldi ◽  
Sri Oktavia
Keyword(s):  
Essential Oils ◽  
Traditional Medicine ◽  
Empirical Evidence ◽  
Antioxidant Activities ◽  
Lantana Camara ◽  
Plant Leaves ◽  
Standard Drug ◽  
Dpph Method ◽  
Ic50 Values ◽  
Anti Inflammatory

Lantana camara is a plant that is used empirically for traditional medicine. This plant has the potential to be developed as an anti-inflammatory and antioxidant drug because it contains flavonoids, saponins, tannins, alkaloids[1] essential oils[19], carbohydrates, proteins, glycosides, oligosaccharides, kinins, steroids, triterpenoids, and sesquiterpenes[2]. Therefore this article is created in order to provide information about the various research that supports evidence of conformity with the use of this plant empirically as anti-inflammatory and antioxidant. Antioxidant activities were obtained in Lantana camara plants by using the DPPH method which showed high IC50 values compared to the standard drug. The anti-inflammatory activity of lantana leaves showed that they had different anti-inflammatory effects depending on the dose given. From the results of the review, empirical evidence of pharmacological activity was found from the use of the lantana plant leaves.

scholarly journals FORMULASI DAN UJI EFEKTIVITAS ANTIOKSIDAN SEDIAAN KRIM EKSTRAK ETANOL DAUN BELIMBING WULUH (Averrhoa bilimbi L. ) DENGAN MENGGUNAKAN METODE DPPH (1,1-diphenyl-2-picrylhydrazyl)

PHARMACON ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 501
Author(s):  
Feiby Ariem ◽  
Paulina V.Y Yamlean ◽  
Julianri Sari Lebang
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Ethanol Extract ◽  
Test Results ◽  
Cycling Test ◽  
A Value ◽  
Dpph Method ◽  
Before And After

ABSTRACTBelimbing wuluh leaves (Averrhoa bilimbi L.) Contains  flavonoids, phenols, alkaloids, tannins and coumarin. The aim of this research is formulated ethanol extract of Belimbing Wuluh leaves in the form of cream preparations, as well as test the effectiveness of antioxidants using the DPPH method. Extract was made by maceration method using ethanol 96% formulated into a cream with a concentration of 3%, 5%, 7%. The results of the cream preparations evaluation before and after cycling test meet the requirements of organoleptis, homogeneity, pH, adhesiveness, coverage. The test results of antioxidant activity with the DPPH method using the most effective UV-Vis spectrophotometer as the antioxidant cream of the leaves extract Belimbing Wuluh is 7% has a value of IC50 = 0.118 ppm and vitamin C as comparator has a value of IC50 = 0.0327 ppm. From this research can be concluded that Belimbing Wuluh leaves ethanol extract cream can be formulated as a stable cream and has a very strong antioxidant activity. Keywords: : Belimbing Wuluh Leaves,cream, antioxidant,DPPH ABSTRAK Daun Belimbing Wuluh (Averrhoa bilimbi L.)  mengandung senyawa flavonoid, fenol, alkaloid, tanin dan kumarin. Tujuan penelitian ini membuat formulasi ekstrak etanol daun Belimbing Wuluh dalam bentuk sediaan krim, serta menguji efektivitas antioksidan menggunakan metode DPPH. Pembuatan ekstrak dilakukan dengan metode maserasi menggunakan etanol 96 % diformulasi menjadi krim dengan konsentrasi 3%, 5% ,7%. Hasil evaluasi sediaan krim sebelum dan sesudah cycling test memenuhi persyaratan organoleptis, homogenitas, pH, daya lekat, daya sebar. Hasil uji aktivitas antioksidan dengan metode DPPH menggunakan spektrofotometer UV-Vis yang paling efektif sebagai krim antioksidan dari ekstrak daun Belimbing Wuluh adalah 7 % memiliki nilai IC50 = 0,118 ppm dan vitamin C sebagai pembanding memiliki nilai IC50 = 0,0327 ppm. Dari penelitian ini dapat disimpulkan bahwa krim ekstrak  etanol daun Belimbing Wuluh dapat diformulasikan sebagai sediaan krim yang stabil dan memiliki aktivitas antioksidan yang sangat kuat.  Kata kunci : Daun Belimbing Wuluh, Krim, Antioksidan, DPPH

scholarly journals Formulasi dan uji stabilitas sediaan lulur dari rimpang kunyit (Curcuma longa linn)

2019 ◽  
Vol 10 (2) ◽  
pp. 52-58
Author(s):  
Rani Prabandari
Keyword(s):  
Biological Activity ◽  
Vitamin C ◽  
Essential Oils ◽  
Traditional Medicine ◽  
Broad Spectrum ◽  
Curcuma Longa ◽  
The Body ◽  
Yellow Substance ◽  
The Stability

ABSTRACT Lulur is a type of cosmetics made from flowers and other plant ingredients that are very useful for maintaining beauty, health, smoothness and brightness of the skin of the body. Lulur can help clean the dirt that sticks to the skin due to the influence of weather and pollution factors so that the skin becomes healthy, clean and beautiful. The contents of the substance include turmeric: curcuminoid which consists of curcumin, desmetoksikumin and bisdesmetoksikurkumin and other beneficial substances, such as volatile essential oils of oil, fat, carbohydrates, protein, starch, vitamin C, iron, phosphorus, and calcium. Curcumin is a yellow substance contained by turmeric, on average 10.29%, has broad spectrum biological activity including antihepototoxic, antibacterial and antioxidant so that turmeric is able to be used for traditional medicine both to maintain health and skin beauty of the body, The method used is study experimental scrubs and tested the stability of scrubs containing turmeric rhizome powder. The best scrubs are formula 1 which uses the ratio of turmeric powder to light brown scrub, homogeneous and perfectly fused body scrub, has a pH of 5, spread of 10,321 cm2, has a viscosity consistency of 99,000 mPa.s and adhesion for 4 seconds.   Keywords: formulations, scrubs, turmeric.    

scholarly journals PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY IN DIFFERENT PECAN CULTIVARS.

HortScience ◽  
2005 ◽  
Vol 40 (3) ◽  
pp. 876a-876
Author(s):  
J. Emilio Villarreal ◽  
L. Lombardini ◽  
L. Cisneros-Zevallos
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Dehydroascorbic Acid ◽  
Degree Of Polymerization ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Liquid Chromatograph ◽  
Dpph Method ◽  
Cape Fear

The objective of this study was to evaluate kernels of different pecan (Carya illinoinensis) cultivars for their antioxidant capacity and characterize the nature of the antioxidant compounds. Nuts collected from four pecan cultivars `Cheyenne', `Cape Fear', `Desirable', and `Pawnee' were shelled, chopped and analyzed for their antioxidant capacity (AC), and for their phenolic, tannin, and vitamin C content. AC was measured using one spectrophotometrical [DPPH (2,2-diphenyl-1-picrylhydrazyl)] and one fluorescence method [ORAC (Oxygen Radical Absorbance Capacity)]. Total phenolic and tannin content were determined using spectrophotometrical assays. Finally, ascorbic and dehydroascorbic acid were determined using a high performance liquid chromatograph. Both AC methodologies, DPPH and ORAC, gave similar results with marked differences between cultivars. `Desirable' had the highest antioxidant capacity (47,747 μg TEq/g DW with DPPH method) followed closely by `Cheyenne' (36,192 μg TEq/g DW) and, with smaller amounts, by `Cape Fear' and `Pawnee' (16,540 and 13,705 μg TEq/g DW, respectively). Total phenolic content showed a similar trend but `Pawnee' showed a higher phenolic content than `Cape Fear'. `Cheyenne' had the highest amount of tannins, 9,114 μg/g DW, followed by `Cape Fear', `Pawnee' and `Desirable' with 7,764, 6,043 and 5,508 μg/g DW respectively),. `Cheyenne' had also the highest vitamin C content, up to ≈10-fold greater than `Cape Fear' and `Pawnee', the highest difference within the antioxidants analyzed. There is the need to determine the phenolic profile and degree of polymerization of tannins, their contribution to the AC and how they are affected by horticultural practices in order to better understand the nutraceutical potential of each cultivar.

scholarly journals UJI FITOKIMIA DAN AKTIVITAS ANTIOKSIDAN DARI RUMPUT LAUT Sargassum sp. DENGAN METODE PENGERINGAN YANG BERBEDA

2021 ◽  
Vol 4 (1) ◽  
pp. 86
Author(s):  
Fazirul Maulana ◽  
Asnani Asnani ◽  
Haslianti Haslianti
Keyword(s):  
Antioxidant Activity ◽  
Room Temperature ◽  
Temperature Treatment ◽  
Treatment Temperature ◽  
Drying Methods ◽  
Test Results ◽  
Drying Method ◽  
Phytochemical Content ◽  
Ic50 Value ◽  
Dpph Method

ABSTRACT         Sargassum sp. is the most abundant type of seaweed from the brown algae group (Phaeophyceae) which is spread in tropical waters. The aim of this study was to determine the phytochemical content and antioxidant activity of the extract of Sargassum sp. with different drying methods. Sargassum sp. dried using room temperature (± 25ºC) for 21 days and oven (40oC) for 30 hours, then extracted using methanol. Phytochemical tests were carried out to determine the presence of alkaloids, tannins, flavonoids, saponins, steroids, and triterpenoids. The antioxidant activity of the seaweed extract of Sargassum sp. tested by the DPPH method (1-1-diphenyl-2-picrylhydrazyl). Phytochemical test results of the extract Sargassum sp. flavonoids, saponins, triterpenoids, and steroids, while alkaloids and tannins were not found. The value of antioxidant activity in the methanol extract of Sargassum sp. shows a higher room temperature treatment with an IC50 value of 823.652 ppm compared to a treatment temperature of 40oC with an IC50 value of 914.1920 ppm. The drying method affects the antioxidant activity of Sargassum sp. Keywords: Sargassum sp., drying, extraction, phytochemicals, antioxidants.ABSTRAKSargassum sp. merupakan jenis rumput laut paling melimpah dari kelompok alga coklat (Phaeophyceae) yang tersebar di perairan tropis. Tujuan penelitian adalah untuk mengetahui kandungan fitokimia dan aktivitas antioksidan ekstrak Sargassum sp. dengan metode pengeringan yang berbeda. Sargassum sp. dikeringkan menggunakan suhu ruang (± 25ºC) selama 21 hari dan oven (suhu 40oC) selama 30 jam, kemudian diekstrak menggunakan pelarut metanol. Uji fitokimia dilakukan untuk mengetahui keberadaan senyawa alkaloid, tanin, flavonoid, saponin, steroid dan triterpenoid pada ekstrak. Aktivitas antioksidan ekstrak rumput laut Sargassum sp. diuji dengan metode DPPH (1-1-difenil-2-pikrilhidrazil). Hasil uji fitokimia pada ekstrak Sargassum sp. yang dikeringkan pada suhu ruang dan suhu 40oC ditemukan adanya flavonoid, saponin, triterpenoid dan steroid sedangkan alkaloid dan tannin tidak ditemukan. Nilai aktivitas antioksidan pada ekstrak metanol Sargassum sp. menunjukan perlakuan suhu ruang lebih tinggi dengan nilai IC50 823,652 ppm dibandingkan perlakuan suhu 40oC dengan nilai IC50 914,1920 ppm. Metode pengeringan berpengaruah terhadap aktivitas antioksidan dari Sargassum sp.Kata kunci: Sargassum sp., pengeringan, ekstraksi, fitokimia, antioksidan.

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