A Comparative Study on Phytochemical Screening and Antioxidant Activity of Aqueous Extract from Various Parts of Moringa oleifera

In this work, we reported a comparative study on the phytochemical screening and antioxidant activity of aqueous extract from different parts of Moringa oleifera plant, i.e. leaves, twigs, stem barks, and woods. The phytochemical content of each extract was screened through qualitative analysis and followed by quantitative analysis for the determination of total phenolic content and total flavonoid content. The results showed that different parts of Moringa oleifera plant would give different extracted natural products. Either leaf or twig part of Moringa oleifera contained alkaloids, flavonoids, saponins, carbohydrates, polyphenols, proteins, amino acids, and phenolics. Meanwhile, only flavonoids, carbohydrates, and phenolics were found in the aqueous extract of the wood part of Moringa oleifera. In agreement to the phytochemical assay, the aqueous extract of leaf part of Moringa oleifera gave the highest total phenolic content (684 ± 16.7 µg GAE mL-1) and the highest flavonoid content (514 ± 26.1 µg CE mL-1) than other parts. Consequently, the leaf extract exhibited the highest antioxidant activity (64.6 ± 0.69%) which is close to the antioxidant activity of ascorbic acid (71.7 ± 0.56%) as the positive control. This finding is critical for the utilization of Moringa oleifera leaf part as the most potent source of antioxidant agents in the future.

Quantitative Trait Loci and Candidate Gene Identification for Chlorophyll Content in RIL Rice Population under Drought Conditions

Rice (Oryza sativa) is the staple food for more than half of the world population. Rice needs 2-3 times more water compared to other crops. Drought condition is one of the limited factor in rice production. Recombinant inbred line population derived from a cross between rice genotype tropical japonica Kaybonnet and indica ZHE733 named K/Z RIL population was used to identify candidate genes for chlorophyll content related to grain yield under drought condition. Chlorophyll content in the flag leaf of the rice plant is related to the grain yield since chlorophyll plays an important role in the photosynthesis. The K/Z RIL population was screened in the field at Fayetteville, Arkansas, USA by controlled drought stress treatment at the reproductive stage (R3), and the effect of drought stress was quantify by measuring chlorophyll content, flag leaf characteristics, and grain yield. Quantitative trait loci (QTL) analysis was performed with a set of 4133 single nucleotide polymorphism (SNP) markers by using QTL IciMapping software version 4.2.53. Candidate genes within the QTL regions were identified by using the MSU Rice Genome Annotation Project database release 7.0 as the reference. A total of eleven QTLs and forty-three candidate genes were identified for chlorophyll content related to the grain yield under drought condition. Most of the candidate genes involve in biological processes, molecular functions, and cell components. By understanding the genetic complexity of the chlorophyll content, this research provides information to develop drought-resistant rice varieties with greater productivity under drought stress condition.

A Fluorescence Study on the Extracts of Red Dragon Fruit Peel in Various Solvents

Special attention has been given to red dragon fruit (Hylocereus polyrhizus) because of its unique natural compounds exhibiting wide biological activities. However, the potential use of the red dragon fruit peel has been less addressed. In the present work, simple extraction of red dragon fruit peel was carried out to study the fluorescence properties of the corresponding extracts in various solvents. The red dragon fruit peel was first separated, dried, and macerated for 24 hours using distilled water, ethanol, and acetone, separately. The results demonstrated that the peel extracts exhibited different photoluminescence properties depending on the solvent type. It was revealed that the ethanolic extract gave the highest fluorescence intensity among the other extracts. The ethanolic extract showed two excitation peaks at 290 and 359 nm, yielding different emission properties. Excitation at 290 nm gave one emission peak at 339 nm, while the excitation at 359 nm gave an emission peak at 436 nm. Such strong photoluminescence properties observed in the wide range of UV and visible regions demonstrated the potential use of the red dragon fruit peel as a photonic material. Spectroscopy study also proposed that the ethanolic extract would have polyphenol and chlorogenic acid as the main compounds.

The Development of Flake Containing Provitamin A Carotenoids From Blend of Banana and Yellow-Fleshed Sweet Potato

As vitamin A deficiency (VAD) remains a health problem in Indonesia, fulfilling the requirement of vitamin A from the daily diet is of importance, especially for children. Consuming food sources rich in provitamin A carotenoids, such as bananas and yellow-fleshed sweet potatoes, is one alternative to reduce the number of VADs. Raw materials have been known for their short shelf life due to high moisture content. Therefore, processing them into dry products such as flakes can be one method to extend the shelf life of a product. The utilisation of Agung Semeru banana and Papua Solossa yellow-fleshed sweet potato into flakes containing provitamin A carotenoids was conducted in this study. Through focus group evaluation, flake F2 that was made from blend of banana puree (BP), banana flour (BF), and sweet potato flour (SPF) with ratio 6:1:3 (w/w/w) was selected as the most preferred flake, and was liked by 77% of panelists in the following organoleptic appraisal. Comprising the total carotenoid by 1926.73 µg/100 g dw, vitamin A activity around 58.45 µg RAE/100 g dw, and high amount of carbohydrate, along with ash that represents minerals, this flake can be considered as a nutritional and energy food resource. However, this product is in short of meeting the recommendation of protein and fat given by Indonesian national standard, with slightly higher moisture content. Hence, it requires some improvement by serving it with milk and/or legumes, as well as selecting a proper packaging material and method.

Spectroscopy Study of Honey Pineapple Peels Extracted in Different Solvents

In the present work, we investigated the extract of honey pineapple peels in distilled water, ethanol, and acetone solvents. The spectroscopy study of each extract was performed using a Fourier transform infrared (FTIR) spectrometer, an ultraviolet-visible (UV-Vis) spectrophotometer, and a spectrofluorometer. The FTIR spectrum of the distilled water extract indicated that the distilled water extract may contain alcohol or carboxylic acid compounds. Meanwhile, the ethanolic extract may contain alcohol or carboxylic acid, or ether compounds. On the other hand, the acetone extract may contain alcohol or ether or aromatic or aliphatic compounds. The UV-Vis spectrum of the honey pineapple peels extracted in the distilled water, ethanol, and acetone showed a broad absorption signal at UV region (< 300 nm), four absorption signals at UV region (232-368 nm), and four absorption signals at UV region (231-368 nm) with a weak absorption signal at the visible region at 559 nm, respectively. The distilled water and acetone extracts gave fluorescence signals, however, the ethanolic extract showed no fluorescence intensity. From the FTIR, UV-Vis, and fluorescence spectra characterization, the extracted natural pigments from the honey pineapple peels in distilled water, ethanol, and acetone solvents were identified. The distilled water extract may contain polar flavonoid or steroid compounds while the ethanolic extract may contain polar carotenoid pigments. On the other hand, the acetone extract may contain carotenoid and chlorophyll pigments as shown by an emission signal at 670 nm.

Product Characterization and Marketing Strategy of “BREM UNGU”: Rejuvenation of Indonesian Traditional Food with Local Purple Sweet Potato as the Source of Natural Colorant

Solid brem is an indigenous fermented food of Indonesia, which often has typical form of long thick bar, white to yellow in color, sweet-sour taste with cooling sensation, and it is easy to crumble by the presence of water. These unique characteristics are generated through alcoholic fermentation of glutinous rice, followed by filtration, concentration, whipping and dehydration. Although it is continuously produced and sold as regional specialties of Madiun, East Java, most people refuse to consume this solid brem due to its high sugar content and lack of information that describes its potential health benefits. The present study is attempting the possibility of combining glutinous rice with another local material having well-known health benefit. Here, we utilize the potency of local purple sweet potato (Ipomoea batatas var. Gunung Kawi), being rich in carbohydrate and anthocyanines, to partly substitute the glutinous rice while adding the health benefits of the final product. The present anthocyanins in sweet potato has been well-studied, exhibiting antioxidant, anti-inflammation, and hepatoprotective activities. The raw materials were subjected to yeast fermentation for 7 days, and subsequently extracted using manual mechanical press. A series of materials ratio (extract of fermented glutinous rice: purple sweet potato = 30:1, 15:1, 15:2) was determined prior to dehydration of brem, and then the color, sugar content, pH, antioxidant activity, and sensory properties of the resulted product were analyzed. Moreover, the competitive analysis and marketing strategy will also be discussed in order to make sure the sustainability of this new innovation.

Characterization of Tambjamines Pigment from Marine Bacterium Pseudoalteromonas sp. PM2 Indigenous from Alor Island, Indonesia

Pigments from marine bacteria have attracted the attention for scientists because of their extensive applications and currently exploration of new pigment sources from marine bacteria is still ongoing. Recently, we have successfully isolated six new yellow-pigmented marine bacteria, strain PS2, PM2, SB11, SB13, SB21, and SB23, isolated from seawater from different sampling sites on Alor Island, Indonesia. The UV−Vis and FTIR spectra of the crude pigment extracts of the six strains showed the characteristics of tambjamines, a group of yellow pigments commonly found in nudibranchs and bryozoans. Moreover, separation and characterization of crude tambjamines extract resulted in five different types of tambjamine with maximum absorbance at the wavelength of 374−392 nm. Based on the analysis of 16S rRNA gene sequences, strain PM2 was closely related to several species in genus Pseudoalteromonas with a similarity of more than 99%. Strain PM2 was designed as Pseudoalteromonas sp. PM2 with accession number LC505058. So far, only two marine bacteria have been known to produce tambjamine and they are from genus Pseudoalteromonas. Our new finding indicated that in the group of marine bacteria, tambjamine might be only synthesized by members from genus Pseudoalteromonas.

Enhancing the Conversion Efficiency of Dye-Sensitized Solar Cells based on Betalain Natural Dye as The Potential Photosensitizer: A Review

Natural dyes have gained much attentions as the cheap photosensitizer for dye-sensitized solar cells because of their abundant availability in nature. One of potential natural dyes is betalain dye. Betalain dye mostly can be found in family plant of Caryophyllales. This dye has carboxyl groups and can absorb light until wavelength of 600 nm since betalain dye can be in red-purple color. However, betalain dye is still reported to give a lower efficiency in dye-sensitized solar cells device because of its nature properties as compared to the synthetic dyes. This encourages many researchers to investigate the method for developing betalain ability in purpose to enhance the cell device efficiency. To date, there are two methods having been reported for their positive results in increasing the efficiency of cell device based on betalain dye, i.e., combining the betalain dye with other natural dyes, and selecting the suitable solvent and pH in betalain dye extraction. Therefore, in this review, the summary about potential of betalain dye as photosensitizer and what properties of this dye have as the photosensitizer would be described. The summary of methods for optimizing betalain dye in improving the conversion efficiency of dye-sensitized solar cell also will be presented for better understanding the potential of this dye.

Mie Krill: Incorporation of Indigenous Udang Saih (Sumatran Krill) Extract Containing Astaxanthin and Essential Fatty Acids into an Instant Noodle Product Made from Composite Flour

Indonesia is an archipelagic country. One can be found as the indigenous specimen alongside the coastal part of the country is the Sumatran Krill (SK), commonly known as ‘Udang Saih’ which can be found in Padang, West Sumatra. While the local people use it to make traditional condiment (like shrimp paste), the krill itself could be extracted to create more valuable products since it contains various important unsaturated fatty acids such as omega-3, omega-6, omega-7, and omega-9 and the powerful antioxidant carotenoid named astaxanthin. Astaxanthin as the main carotenoid in SK extract offers several health benefits such as anti-inflammatory properties, support immune system modulation, as well as maintaining brain, cardiovascular, and eye health. In this study, we aim to incorporate the SK extract into an instant noodle product. In addition, we used the composite flours consisted of high-protein wheat flour (WF) and yellow sweet potato flour (YSPF) which are rich in β-Carotene as a vitamin A precursor, to further enhance its eye health property. The instant noodle prototype (M2) was made from a mixture of YSPF (40 g), WF (40 g), super-concentrated astaxanthin in sunflower oil (8 mL), and super-concentrated astaxanthin (2.4 mL) had the highest score of sensory attributes. This instant noodle prototype was claimed to contain astaxanthin, essential fatty acids, and provitamin A carotenoid as well as low in gluten content. Therefore, this instant noodle prototype is believed to increase the health benefits and can be well accepted in society.

Color Alteration of Encapsulated Beetroot (Beta vulgaris L.) Extract Upon Dissolving in Various pH Treatment

It has been known that most natural pigments are unstable upon exposure against several environmental factors, such as thermal treatment, light, oxidizing or reducing agents, as well as acid or alkaline compounds. Encapsulation procedures is often adopted to adjust the solubility and provide protection to the natural pigments. Here, we prepared an encapsulated beetroot extract as the candidate of red bio-colorant. The primary aim of the present study is to investigate color alteration of encapsulated beetroot (Beta vulgaris L.) extract upon dissolving in various pH adjustment and prolonged storage. The McIllvainne buffer was prepared in various pH range, i.e. from 2 to 11. The encapsulated extract (0.1% w/v) was dissolved and the color of the solutions were measured regularly until 3 days storage under darkness at 200C. Any degradation or structural changes will cause color alteration, which were monitored through L*, a*, b* values, the hue angle (H°), chroma values (C), as well as color difference (DE). The results showed that pH 4 was the most favorable condition that brings least impact to the color alteration, even when the colored solution was kept in prolonged storage until 9 days.