The antimicrobial activity of lemon basil (Ocimum × africanum Lour.) has been described. This activity can be elaborated further and possibly applied for natural foods preservative. In this study, the constituents of lemon basil essential oil were analysed, and its preservation potential on the tofu was evaluated. The essential oil was distilled from dried plant materials using a steam and water distillation process. The constituents of essential oil of lemon basil were analysed by Gas Chromatography-Mass Spectroscopy (GC-MS) technique. Its application for preservation of tofu was evaluated based on its capacity in inhibiting the growth of bacteria on the tofu as well as the physical observation of the tofu during ten days of preservation at room temperature. The lemon basil essential oil constituted of 21 constituents, with a high fraction of oxygenated compounds, including neral and geranial, were detected. Lemon basil essential oil at an optimum concentration of 3.125 mg/ml inhibited the bacterial growth on the tofu during storage and improved its shelf life up to 4 days.
Exposure the ultraviolet (UV) radiation results in a photo-oxidative reaction that reduces the antioxidant defence system and increases the formation of reactive oxygen species (ROS) on the skin. Antioxidant creams protect the skin from adverse effects of UV which cause the initial signs of aging. Several creams containing 0.02 (F1); 0.2 (F2); and 2% of virgin oil were prepared. Antioxidant activities of virgin olive oil (VOO), virgin coconut oil (VCO), and the creams were evaluated by DPPH radical scavenging assay. The results showed that the oils and VOO cream formulations have antioxidant activities. Based on antioxidant activity study, VOO was selected as an active compound for the development of the antioxidant cream formulation. The EC50 values of VOO, F1, F2, and F3 of VOO were 31.7±0.1; 176.3±5.9; 111.9±4.7; 90.4±5.5 µg/mL, respectively. Furthermore, The EC50 value of VCO was 44.7±2.0 µg/mL. The formulation of antioxidant cream containing VOO meets the requirement of physical properties and stability, except when evaluated by cycling test.
Porphyrin derivatives are potential compounds for diagnostic agent and photosensitizer in photodynamic therapy. However, they have a weakness in molar absorptivity, especially in visible region of Q band which used to excite them. Due to incapabilities of porphyrin, other tetrapyrole derivatives, such as chlorophyllin can be alternative for a lead compound of photosensitizer. In the present research, two chlorin derivatives were isolated from commercial chlorophyllin product. Their photophysical and physicochemical properties, i.e. molar absorptivity, quantum yield of fluorescence and quantum yield of singlet oxygen were determined. Chlorophyllin carboxylic acid form, Cu(II)-chlorin e 4 and Cu(II)-chlorin e 6 , were successfully isolated with recovery of 11.33% and 16.46%, respectively. The absorption spectrum of Cu(II)-chlorin e 4 showed an intense Soret band at 406 nm and two weaker Q bands at 628nm, 658nm. Fluorescence efficiency was 0.09 while efficiency for singlet oxygen at pH 6.3 and 7.4 were 0.0052±0.0017 and 0.0066±0.0012. Cu(II)-chlorin e 6 displayed soret band at 407nm and Q bands at 627nm, 663nm. Singlet oxygen at pH 6.3 was 0.0029±0.0007, while at pH 7.4 was 0.0034±0.0001. However, Cu(II)-chlorin e 6 did not show fluorescence.
Syzygium polyanthum (Wight) Walp. (Indonesian bay leaf) is known for possessing antimicrobial activity that might be applied for natural food preservative. In this study, we analyzed the constituents of infusion of S. polyanthum leaves and evaluated its potency as the preservative of fresh chicken meats. The infusions were prepared with the method described in Indonesian Pharmacopeia. Phytochemical content of infusion of S. polyanthum leaves was analyzed by qualitative phytochemical screening using colorimetric methods. Its application for preservative of fresh chicken meat was evaluated based on its activity in inhibiting the growth of bacteria on the meats as well as the physical observation of the preserved meats. The infusion of S. polyanthum leaves contained flavonoids, tannins, and saponins. The infusion at the optimum concentration of 10% was capable of inhibiting bacterial growth on chicken meats and extending their shelf life up to 3 days in temperature of 3-7ºC.
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