Extract of Trema Orientalis (L.) Stem Bark: A Potential Source of Environmentally Friendly Tanning Agent for Leather Industry

Researchers around the world are in continuous endeavor to develop environment friendly tanning agent due to adverse effect of conventionally used chromium during leather tanning. Recent trend of tanning is thus heading to chrome-free and greener chemical processing options. Vegetable tanning is an exoteric leather processing technique because of their lower pollution load on the environment. Considering the inadequacy and high costing for the commercialized tannins, development of alternative tannins from locally available plants and their characterizations are important. In this research, the stem barks of Trema Orientalis (L.) were extracted at different temperatures employing water solvent with or without additives (sodium hydroxide or sodium sulphite) to attain phenolic-rich extractives. To ascertain appropriateness as a vegetable tanning agent, the obtained extracts were thereafter characterized in respect to yield, total phenolic content, tannin content and molecular structure. The extraction yield for all extracts improves and the quality remains nearly unchanged with temperature rising. The elevated concentration of chemical additives enhances the extraction yield but lessens the quality of extracts. In terms of extraction yield and the quality of extracts the best condition for extraction was discerned at 80°C with water solvent. This water extract has a decent extent of phenolic and tannin content of 266.13 mg Gallic acid equivalent/ gm of dry extract and 30.12 % respectively. The final extract exhibits excellent leather retanning tendency comparable to the commercial quebracho tannins.

Pengaruh Eksitasi Gelombang Iradiasi Ultrasonik Terhadap Kadar Tanin pada Maserasi Biji Pinang Wangi

Nagari Sikucua, Kampung Dalam Subdistrict, Padang Pariaman produces nearly 800 tons of fragrant areca nut every year which is sent to Jambi to meet export needs. Areca nut contains tannins, substances that have many benefits, some of which are anti-inflammatory, corrosion inhibitors, antioxidants. This study aims to obtain tannins in areca nut extract through a kinetic maceration process with pre-treatment with ultrasonic irradiation wave. The dried areca nut was ground and sieved with various sizes of 20, 40 and 70 mesh and then extracted with ethanol as solvent. The concentration of ethanol used consisted of 35%, 50%, 65% and 80%. Ultrasonic irradiation waves were given for the initial 15 minutes of maceration and then continued with kinetic maceration for up to 4 hours in a water bath at 45°C. The extraction results were concentrated in a rotary evaporator and then tested for tannin levels using Follin Denish reagent in the standard series of tannic acid as a comparison with spectrophotometer UV-Vis. The highest yield of tannin content 11.10% was obtained in the 4-hour maceration process with pre-treatment ultrasonic irradiation at concentration of 80% ethanol with a size of 40 mesh.

Optimization Method for Phenolic Compounds Extraction from Medicinal Plant (Juniperus procera) and Phytochemicals Screening

Juniperus procera is a natural source of bioactive compounds with the potential of antitumor, antimicrobial, insecticidal, antifungal, and antioxidant activities. An optimization method was developed for total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) in leaf and seed extract of Juniperus procera. Organic solvents (methanol (99.8%), ethanol (99%), and acetone (99.5%)), and deionized water (DI) were used for extraction. The estimation of TPC, TFC, and TTC in plant materials was carried out using UV-spectrophotometer and HPLC with the standards gallic acid, quercetin, and tannic acid. Recovery of TPC in leaf extract ranged from 2.9 to 9.7 mg GAE/g DW, TFC from 0.9 to 5.9 mg QE/g DW, and TTC ranged from 1.5 to 4.3 mg TA/g DW while the TPC value in the seed extract ranged from 0.53 to 2.6 mg GAE/g DW, TFC from 0.5 to 1.6 mg QE/g DW, and TTC ranged from 0.5 to 1.4 mg TA/g DW. This result revealed that methanol is the best solvent for recovery of the TPC value (9.7 mg) from leaf extract in comparison to other solvents. Ethanol recorded the highest result of TFC (5.9 mg) in leaf extract among the solvents whereas acetone was the best for TTC yield recovery from leaf extract (4.3 mg). In the case of the seed extract, ethanol was the best solvent for both TPC (2.6 mg), and TFC (1.6 mg) recovery in comparison to other solvents. Total tannin content in methanol resulted in significant recovery from seed extract (1.4 mg). Separation and quantification of gallic acid, quercetin, and tannic acid in plant materials were undertaken using HPLC. Gallic acid in leaf and seed of J. procera ranged from 6.6 to 9.2, 6.5 to 7.2 µg/g DW, quercetin from 6.3 to 18.2, 0.9 to 4.2 µg/g DW, and tannic acid from 16.2 to 29.3, 6.6 to 9.3 µg/g DW, respectively. Solvents have shown a significant effect in the extraction of phenolic compounds. Moreover, phytochemicals in plant materials were identified using GC-MS and resulted in very important bioactive compounds, which include anti-inflammatory, antibacterial, and antitumor agents such as ferruginol, phenanthrene, and n-hexadecanoic acid. In conclusion, the optimal solvent for extraction depends on the part of the plant material and the compounds that are to be isolated.

Penetapan Kadar Tanin pada Teh Hitam Kering Produksi Pekalongan dengan Metode Spektrofotometri UV-Vis

Tea plants have benefits as antioxidants and help protect body cells from the bad effects of free radicals. The content in dried black tea leaves has tannin compounds that have a good effect on the body. The purpose of this study was to determine the difference in tannin levels in dry tea produced by Pekalongan with UV-Vis Spectrophotometry and to find out that all samples of tea brands met the requirements for consumption limits in tea. The data obtained were the average tannin content of black tea leaf extract from various samples with concentrations used of 8, 16, 24, 32, and 40 g/ml. Data analysis to determine the tannin content using the standard curve method, linear regression y = a + bx. The results obtained from the TLC qualitative test contained sample and comparison spots at UV 254 nm, namely Rf T1 of 0.84 cm, T2, T4, T5, T8, T9 of 0.85 cm, on samples T3, T7, T10, T11 obtained an Rf value of 0.86 cm which has the same Rf value as the comparison of catechins. and the sample T6 obtained an Rf value of 0.81 cm. As for the quantitative test, the highest levels were obtained in samples T1, T3, T6, T8, T10 as much as 0.004 ± 0 g/g while the lowest levels were obtained in samples T2, T4, T5, T7, T9, T11 as much as 0.003 ± 0 g/g It can be concluded that the circulating tannins produced by Pekalongan meet the consumption limit requirements.Keywords: Content; Tea; Tannins; UV-Vis Spectrophotometry AbstrakTanaman teh memiliki manfaat sebagai antioksidan dan membantu melindungi sel-sel tubuh dari efek buruk radikal bebas. Kandungan pada daun teh hitam kering mempunyai senyawa tanin yang memberikan efek baik bagi tubuh. Tujuan penelitian ini mengetahui adanya perbedaan kadar tanin pada teh kering produksi Pekalongan dengan metode Spektrofotometri UV-Vis dan mengetahui semua sampel merk teh memenuhi persyaratan batas konsumsi dalam teh. Data yang didapatkan adalah data rata-rata kadar tanin dari ekstrak daun teh hitam dari berbagai sampel dengan konsentrasi yang digunakan 8, 16,24, 32,dan40µg/ml. Analisis data untuk mengetahui kadar tanin dengan menggunakan metode kurva standar, regresi linier y = a + bx. Hasil yang diperoleh dari uji kualitatif KLT terdapat bercak noda sampel dan pembanding pada UV 254 nm, yaitu Rf T1 sebesar 0,84 cm , T2,T4,T5,T8, T9 sebesar 0,85 cm, pada sampel T3,T7,T10,T11 diperoleh nilai Rf sebesar 0,86 cm yang nilai Rf nya sama dengan pembanding katekin. dan pada sampel T6 diperoleh nilai Rf sebesar 0,81 cm. Adapun untuk uji kuantitatif nya diperoleh kadar tertinggi pada sampel T1, T3, T6, T8, T10 sebanyak 0,004 ± 0 g/g sedangkan kadar terendah diperoleh sampel T2, T4, T5, T7, T9, T11 sebanyak 0,003 ± 0 g/g, Hal ini dapat disimpulkan bahwa tanin yang beredar produksi Pekalongan memenuhi syarat batas konsumsi.Kata kunci: Kadar; Teh; Tanin; Spektrofometri UV-Vis

Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam

This research examined the ripening time of guava fruit to provide a scientific basis for better harvesting and preservation of these fruits. Biochemical research methods were used to analyse changes in physiological and biochemical parameters according to the growth and development of guava fruit. The fruit took 14 weeks after anthesis to reach its maximum size in terms of length and diameter. The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening, while the vitamin C and reducing sugar contents increased continuously and peaked at week 14. A gradual increase was seen in the starch and total organic acid contents from the beginning of fruit formation, with peaks at 10 weeks, followed by a moderate downward trend. The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. The study results show that guava fruit should be harvested after physiological maturity and before ripening completely (14 weeks) to ensure that the nutritional value of the fruit is maintained during storage. Highlights• Xa Li guava at 14 week after anthesis to reach its maximum size in terms of length and diameter. • The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening.• The vitamin C and reducing sugar contents peaked at week 14. A gradual increase was seen in the starch and total organic acid contents and peaks at 10 weeks, followed by a moderate downward trend. • The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward.

Changes in Anti-nutritional Factors and Functional Properties of Extruded Composite Flour

Background: Development of complementary foods by mixing plant-based (cereals, pulses, oilseeds, and others) ingredients and employing various processing techniques is widely reported. However, information on comparison of anti-nutritional factors and functional properties of extruded and unextruded complementary flours made from a multi-mix is limited. In this regard, this study aims to investigate the influence of extrusion cooking on anti-nutritional and functional properties of newly developed extruded oats, soybean, linseed, and premix composite complementary flours.Methods: Thirteen different blending ratios of oats, soybean, linseed, and premix were generated using a constrained D-optimal design of the experiment. Each of the 13 blends was divided into two groups: extrusion cooked and unextruded composite flour sample. Anti-nutritional and functional properties were determined using standard methods for both composite flours. ANOVA was used to determine if there was a significant difference for extruded and unextruded composite flours and paired t-tests were used to check variation between extruded and unextruded.Results: The phytate content of the extruded and unextruded composite flours was 158.93–191.33 mg/100 g and 175.06–203.10 mg/100 g, respectively, whereas the tannin content of the extruded and unextruded composite flours was 8.4–22.89 mg/100 g and 23.67–36.97 mg/100 g, respectively. There was a statistically significant (p < 0.05) difference among the extruded composite flours in terms of phytate and condensed tannin content. Paired t-test has indicated a significant (p < 0.05) difference between extruded and unextruded composite flours for phytate and tannin. Water absorption capacity and bulk density have shown a significant (p < 0.05) difference among extruded and unextruded composite flours. An increase in the proportion of soybean and linseed flour was associated with an increase in phytate, tannin, and water absorption capacity of composite flours. However, bulk density was increased with an increasing proportion of oat in the blend.Conclusion: The findings revealed that extrusion cooking significantly reduced phytate and condensed tannin content and improved the functional properties of the composite complementary food flour. Further investigation is needed on other anti-nutritional factors that are not included in this report.

Changes of nutritional components of pre-evaporated sorghum’s panicle during storage

Sorghum is a potential food ingredient with adequate nutritional content like other cereals, and has added value with high mineral Fe content. However, sorghum has the disadvantage of high tannin content which is antinutrient and susceptible to warehouse pests. Storage of sorghum in panicle form by providing hot steam treatment will provide added value because it can extend shelf life. The purpose of this study was to determine the effect of evaporation treatment on sorghum quality during storage. This study used a completely randomized design with 3 replications. The tried factors included sorghum (S) varieties, namely: Numbu (S1), Local (S1); evaporation time (T), i.e. 0 minutes / without evaporation (T0), 15 minutes (T1), 25 minutes (T2), 35 minutes (T3); and shelf life (L); 0 months (L0), 2 months (L1), 4 months (L2). The results showed that the evaporation treatment was effective in maintaining the nutritional content of sorghum both Local and Numbu varieties, reducing yield loss due to warehouse pest attacks and reducing its tannin content. Treatment of sorghum panicle evaporation for 15 minutes, both Local and Numbu varieties of sorghum can maintain nutritional content for up to 4 months with an average water content of 11.37%, ash content of 1.89%, fat content of 2.65%, protein content 8.92%, carbohydrate 75.15%, yield loss of 9.94%, and normal aroma. Sorghum storage technology with the evaporation method can reduce tannin components so that it is an added value because it is expected that sorghum flour ingredients contain very low tannin and its contribution for food diversification.

Study of sorghum (Sorghum bicolor (L.) Moench) grains fermentation with Lactobacillus plantarum ATCC 14977 on tannin content

Sorghum is one of the most important source of carbohydrate and protein, but least utilized staple crops because of low nutrient bioavailability. The research aimed to study the fermentation of sorghum grains with Lactobacillus plantarum ATCC 14977 (L. plantarum) on tannin content. The study employed two factors experiment of L. plantarum starter cultures concentrations (2, 4, 6, 8, and 10 %) and duration of fermentation. Samples were taken every 12 h during sorghum fermentation (72 h). The viability of microbes, pH, titratable acidity (TA) of the fermentation medium and tannin content of the fermented sorghum grains were measured. The results showed that at the end of fermentation (72 h), the pH decreased from 6.4 to 5.8-6.0, TA increased to 0.59, 0.63, 0.8, 0.95 and 0.88% at a starter cultures concentrations of 2, 4, 6, 8, and 10%, respectively. Tannin content decreased significantly after fermentation for 48 h for all treatments. However, prolonged fermentation from 48 to 72 h did not reduce tannin.

Polyphenol contents and free radical scavenging activity of Pinus merkusii cone

This study aimed to investigate the polyphenol contents from the Pinus merkusii cone extract and their antioxidant activity. The cone powder (40 mesh) was extracted with n-hexane, ethyl acetate, and methanol successively for six hours. The cone of n-hexane, ethyl acetate, and methanol soluble extracts was subjected to total tannin content, total phenol content, total flavonoid content, and antioxidant measurements. The polyphenol contents were measured through the colorimetric method, while antioxidant activity was observed by inhibition of the DPPH (1,1-diphenyl-2-picrylhydrazyl) method. The results showed that total tannin content, total phenol content, total flavonoid content, and antioxidant activity of methanol soluble extract was higher than ethyl acetate and n-hexane soluble extracts. In this study, the high antioxidant activity of methanol soluble extract (IC50 of 196.73±13.93 ppm) might due to the high concentration of total phenol content (545.38±54.07 mg GAE/g sample). It was suggested that the P. merkusii cone is potential as the antioxidant source.

Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries

In this study, coffee pulp was examined as a starting material to make alcoholic beverages (coffee pulp wine) and yeast fermentation ability. We have evaluated five yeasts, three of which were previously isolated from the coffee cherry, and the other two were commercial yeasts. The pH, °Brix, viable yeast cells, and color parameters of coffee pulp wines were measured. The antioxidant activity of coffee pulp wine were measured using the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays. Relatively, the 2,2-diphenyl-1-picrylhydrazyl inhibition percentage of Saccharomycopsis fibuligera (strain KNU18Y4) fermented coffee pulp wine was higher than that of other yeasts. Coffee pulp wine fermented with Saccharomyces cerevisiae (strain Fermivin) had higher ferric reducing antioxidant power values. Coffee pulp wine fermented with S. fibuligera (strain KNU18Y4) produced higher total phenolic content and total flavonoid content. Coffee pulp wine fermented with S. cerevisiae (strain KNU18Y12) had lower total tannin content compared to other treatments. The citric and malic acid contents were higher in coffee pulp wine fermented with S. cerevisiae (strain Fermivin). On the other hand, high lactic and acetic acid produced, with coffee pulp wine fermented with S. fibuligera (strain KNU18Y4). Ethyl alcohol was the most abundant volatile compound found in all treatments.