The Role of Decaffeinated Coffee in Reducing the Risk of Hypertension: A Systematic Review

Hypertension or increased blood pressure is a degenerative disease with a high prevalence, as well as the biggest cause of premature death in the world. Meanwhile, coffee is a popular and most consumed beverage around the world. Coffee can harm some people with certain health problems including hypertension due to its caffeine content. Decaffeinated coffee is known to be an alternative for people with hypertension with reduced caffeine content up to 97%. However, studies on the role of decaffeinated coffee in reducing the risk of hypertension are still varied indicating that a systematic review is needed. Hence, this study summarizes the evidence related to the role of decaffeinated coffee in reducing the risk of hypertension by using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). The inclusion criteria for scientific journals were determined based on Participants, Intervention, Control, and Outcome (PICO). The search using boolean operation resulted in 13 research articles for data extraction. The result revealed that decaffeinated coffee could decrease or did not give any effect on blood pressure or another biological hypertension marker compared to regular coffee.

Antioxidant Activities of Lemongrass with Solvent Multi-Step Extraction Microwave-Assisted Extraction as Natural Food Preservative

The use of synthetic preservatives is considered to have an adverse effect (carcinogenic) upon prolong consumption. Lemongrass (Cymbopogon citratus) is a plant that has bioactive components to act as antioxidants and potential to use as a natural food preservative. Bioactive components can be non-polar, semi-polar and polar; therefore, to determine the dominant bioactive components, a solvent multi-step extraction carried out. This study aimed to determine the specific bioactive components of lemongrass (antioxidant activity, total phenolic content and total flavonoids) suitable of polarity in the leaves and stem of lemongrass extract obtained from solvent multi-step extraction with Microwave-Assisted Extraction. The solvent used is ethanol (polar), ethyl acetate (semi-polar) and n-hexane (non-polar). The result showed that the highest bioactive components obtained from the polar stem lemongrass with total phenolic content of 19.31 mg GAE/g, flavonoids of 3.31 mg GAE/g. This result related to antioxidant activity of the extract of 79.96 %. The high antioxidant activity showed that lemongrass has potential to be used as a natural food preservative, especially in high fat food products.

Anti-Allergy Potential of Averrhoa bilimbi Linn. Fruit Water Extract Shown by Its Suppressive Effect on the Degranulation of RBL-2H3 Cells

Allergy rhinitis (AR), as reported by the World Allergy Organization (WAO), is one of the highest prevalence allergies affecting 10-30% of all adults and up to 40% of children. In Indonesia, current evidence showed that the prevalence of AR is increasing. Averrhoa bilimbi Linn. fruit (AF), or locally known as belimbing wuluh, has been scientifically proven to treat many diseases due to the abundant of polyphenol content which was shown to have the potential to treat allergies. Therefore, this study was aimed to investigate the anti-allergy potential of AF in vitro. The anti-allergy effect of Averrhoa bilimbi Linn. fruit water extract (AFWE) was examined using RBL-2H3 cells. At first, the cytotoxicity effect of AFWE was determined by WST-8 assay. The release of β-hexosaminidase by RBL-2H3 cells was also measured to evaluate degranulation suppression activity of AFWE. Lastly, calcium assay was employed to investigate the intracellular calcium concentration ([Ca­2+]i). Results demonstrated that AFWE does not show any cytotoxicity at any given concentration. In addition, AFWE at 1.25 mg/mL showed sufficient inhibitory effect towards degranulation by RBL-2H3 cells. Moreover, the degranulation-suppressing activity of AFWE was resulted from the inhibition of calcium-dependent signaling pathways. Unfortunately, the properties of active substances from AFWE have not been investigated. To conclude, this study indicated that AFWE has potential as an alternative treatment for allergic diseases.

Detection of Secondary Metabolite of Mycena pelianthina Growth in Various Liquid Medium

Mushrooms which is mostly belong to the phylum Basidiomycota have been recognized as functional foods and a source for the nutraceuticals. Genus Mycena is one of mushrooms, which has been investigated for its secondary metabolites. Mycena pelianthina produces pelianthinarubins A, pelianthinarubins B, muscarin, and epimuscarin from alkaloid group. The purposes of this research were to determine the effects of composition of medium and incubation time on production of mycelial biomass of M. pelianthina in liquid medium and to know the group of secondary metabolite compounds produced. This research was done experimentally using a Factorial Completely Randomized Design consisted of 12 treatments and three replications. The first factor was medium type, which were Mushroom Complete Medium (MCM), Potato Dextrose Yeast Broth (PDYB), and Yeast Malt Extract Medium (YM). The second factor was the incubation time consisting of 15, 20, 25, and 30 days. The observed main parameters were the dry weight of mycelial biomass and the secondary metabolite groups. The dried weights of mycelia were analyzed using analysis of variance (ANOVA), continued with Duncan test at a 95% confidence level. The best growth of M. pelianthina mycelium was produced on PDYB medium at incubation time of 20 days with an average mycelial dry weight of 0.92 g/100 mL. M. pelianthina contained secondary metabolite compound groups of alkaloids, terpenoids, and flavonoids.

Antihyperglycemic Activities of Uli Banana Leaves on Oral Sugar Tolerance

Banana has been widely cultivated. This study aimed to determine the antihyperglycemic activity of Uli banana leaves infusion. The antihyperglycemic activity was evaluated by oral glucose and sucrose tolerance test. A bolus of sugar was given after Uli banana leaves infusion and blood was sampled at 0, 15, 30, 60, 90 and 120 minutes for glucose analyses. The trapezoidal rule was used to determine the area under the curve (AUC) blood glucose. Infusion of Uli banana leaves 3.3 g/kg showed a significant decrease AUC (p<0.05) in the glucose tolerance test, while that of dose 0.8 g/kg reduced significantly (p<0.05) in the sucrose tolerance test. The results showed that Uli banana leaves infusion possesses antihyperglycemic effect in mice.

The anti hypertensive nutraceuticals of Vigna sp bean protein hydrolized by alcalase and flavourzyme

Peptide with hydrophobic amino acids had been studied for their inhibitory activity against angiotensin-I converting enzyme (ACE-1) transformation into ACE-2 and prevention of hypertension. The active peptides may come from alcalase and flavourzyme hydrolysis of bean protein. This study aimed to measure ACE-1 inhibitory of protein hydrolysates from Vigna sp. bean (mung bean and cowpea) that grew in Indonesia, and its solubility. The bean protein (22.9 - 23.6 %) was extracted using isoelectric precipitation at pH 4-4.6. The extracts were hydrolyzed at pH 8 for alcalase and pH 7 for flavourzyme, followed with inactivation at 80-85 oC. ACE-1 inhibitory activity was calculated based on the amount of hippuric acid (HA) formed by the hydrolysis of Hippuryl-His-Leu (HHL), in spectrophotometry detection method (228 nm). Ultrachromatography evaluation showed that the protein hydrolysates of mungbean contained higher hydrophobic amino acids (382 mg/g protein) compared to those of cowpea (329 mg/g protein). Protein hydrolysates of both beans from alcalase hydrolysis have higher ACE-1 inhibitory activity rather than those from flavourzyme. Protein hydrolysate from Vigna spp bean protein hydrolysis by alcalase, contained small molecular weight peptides (3.9-4.63 kDa) and high ACE-1 inhibition ability (80-93 %), and therefore suggested as antihypertensive nutraceuticals. Highest solubility of protein hydrolysates resulted from alcalase hydrolysis of both beans were observed at pH 8, while those resulted from flavorzyme hydrolysis were at pH 7, respectively.

Encapsulation of candlenut oil by freeze-drying method

Candlenut oil is a potential source of omega fatty acids that can be used as a food supplement or nutrient for food fortification. It contains high amount of omega fatty acids and also available in high quantity, especially in Indonesia. However, due to its off-odor and its thermalsensitivity which makes candlenut oil prone to oxidation, the application into food products still needs more improvement. Encapsulation is one of the techniques that is used to protect the candlenut oil from oxidation. This research aimed to find the best encapsulating agent to protect the omega content from candlenut oil against oxidation through freeze-drying method. Factors such as encapsulating agent (whey protein isolate, sodium caseinate, β-cyclodextrin, gum Arabic) and ratios of encapsulating agent to oil (3:2, 1:1 and 2:3) were investigated to find out the most appropriate microcapsule and conditions to ensure there will be no change of the candlenut oil characteristics. Moisture content, microencapsulation efficiency (ME), and peroxide value (PV) were analyzed as the product parameter. The highest encapsulation efficiency was obtained by using sodium caseinate (43.22 ± 0.9 %) with the ratio of encapsulating agent-oil was 3:2. The second stage of candlenut oil encapsulation was carried out to improve the efficiency of microcapsule, and the result showed that the efficiency of encapsulated oil with sodium caseinate as encapsulating agent was increased to 64.86%.

Minimum water consumption method screening of velvet bean (Mucuna sp.) processings to produce functional food ingredients

Velvet bean (Mucuna sp.) has been proven containing many beneficial compounds that can be implemented in pharmaceutical and medicines but less noticed for functional foods even though traditionally it is consumed as daily foods or snacks. The indigenous food preparation such as velvet bean Tempe warrants scientific investigation to help society with better public health management. The objective of the review is to select the best method for functional food ingredient product development using velvet beans and provide hypothetical health-oriented food processing e.g. velvet bean flour as functional food ingredients with a focus on less water consumption during processing. Steaming is the selected method.

Tinjauan manfaat bunga telang (clitoria ternatea l.) bagi kesehatan manusia

All part of the butterfly pea (Clitoria ternatea) plant reported having a various positive effect on human health. The blue petal, in particular, shows a wide range of functional activity including as an antioxidant, antidiabetic, antiobesity, anticancer, anti-inflammatory, and antibiotic. The hydrophilic phase of butterfly pea flower extract contains flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids, and cyclotides. Meanwhile, the terpenoids, alkaloids, and fatty acids were found in the lipophilic phase of butterfly pea flower extract. The proven health benefits and the wide range of the type of bioactive compounds promote butterfly pea flower as the source of functional food and nutraceuticals. However, a series of intensive research, including the clinical trial, is still needed.

Chocolate Bar with Moringa and Dates as Calcium-Rich Food with Low Glycemic Index for Endurance Athletes

This research aims to provide chocolate for endurance athletes by utilizing the potential of highly nutritious local foods. The ingredients used are chocolate, moringa leaves (Moringa oleifera), and dates (Phoenix dactylifera). This research method uses a Completely Randomized Design (CRD) with One Way Anova statistical analysis. Samples were analyzed by testing in a food laboratory. In this study, moringa powder was used for its calcium content and dates were used for its carbohydrates content with a low glycemic index. In 100 grams of developed chocolate contains 3.27 g of water, 1.83 g of ash, 30.4 g of fat, 5.32 g of protein, 59.1 g of carbohydrate, 0.38 g of crude fiber, 427.07 mg of calcium.