<p><strong>Objective: </strong>This study was conducted to determine the DPPH free radical scavenging activity of pluchea extract (PE) and its fraction (ethyl acetate (EAF), n-butanol (BF) and aqueous (AF)) and comparing with the its activity of control antioxidant, such as green tea (GE) and rosemary extracts (RE), α-tocopherol succinate (ATS) and BHT.</p><p><strong>Methods</strong>:<strong> </strong>The antioxidant activity was evaluated by the decrease in absorbance as the result of DPPH˙ color change from purple to yellow at 517 nm by using a stopped-flow spectrometer UV-Vis. AE (antiradical efficiency) was a parameter more exactly used to measure the antioxidant power than EC<sub>50 </sub>(efficient concentration to reduce 50% of DPPH concentration). This parameter was determined by EC<sub>50</sub> and TEC<sub>50</sub> (the time needed to reach the steady state).</p><p><strong>Results: </strong>PE and its fraction had free radical-scavenging activity compared with control antioxidant. Based on EC<sub>50</sub>, the orders of ability to scavenging DPPH radicals was determined as the EAF~ GE>PE ~ ATS ~ RE ~ AF>BHT ~ BF. The results were not exactly because BHT and ATS were potentially as a synthetic antioxidant. Therefore AE parameter was used to determine scavenging activity. The classification order of scavenging activity based on AE was BHT>GE ~ ATS>EAF>RE~ BF~ PE~ AF.</p><p><strong>Conclusion: </strong>The PE and its fractions had DPPH free radical scavenging activity. Based on EC<sub>50</sub> and AE parameters, the EAF showed the strongest DPPH free radical scavenging activity compared with PE and the other fractions.</p>
ABSTRAKPenelitian ini dilakukan untuk mengetahui potensi minuman daun beluntas teh hitam sebagai antioksidan pada berbagai proporsi. Penelitian ini menggunakan rancangan acak kelompok satu faktor, yaitu proporsi daun beluntas teh hitam meliputi 100:0; 75:25; 50:50; 25:75; dan 0:100% (b/b). Tiap faktor diulang sebanyak 5 kali. Parameter yang diamati pada penelitian ini meliputi kandungan metabolit sekunder, total fenolik (TPC), total flavonoid (TFC), kemampuan menangkal radikal bebas DPPH, dan kemampuan mereduksi ion besi. Data dianalisis secara statistik dengan Analysis of Variance (ANOVA) pada α = 5%, jika terdapat beda signifikan dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT). Data dinyatakan dengan rata-rata ± standar deviasi. Hasil menunjukkan bahwa metabolit sekunder yang terkandung dalam minuman daun beluntas teh hitam pada berbagai proporsi adalah alkaloid, flavonoid, fenolik, saponin, tannin, dan kardiak glikosida. Peningkatan proporsi teh hitam menambah intensitas senyawa alkaloid, fenolik, flavonoid, saponin, dan kardiak glikosida yang terdeteksi, tetapi kandungan senyawa tannin berkurang. Kandungan metabolit sekunder ini berkorelasi dengan total fenolik (TPC) dan total flavonoid (TFC). Peningkatan proporsi teh hitam dalam minuman menurunkan kemampuan menangkal radikal bebas DPPH dan kemampuan mereduksi ion besi, kecuali pada proporsi teh hitam 100%. Kandungan senyawa tannin dalam minuman menentukan aktivitas antioksidan. Berdasarkan koefisien korelasi antara TPC atau TFC dan kemampuan menangkal radikal bebas DPPH atau kemampuan mereduksi ion besi, hasil menunjukkan bahwa kemampuan menangkal radikal bebas DPPH dominan dikontribusi oleh TPC dan kemampuan mereduksi ion besi ditentukan oleh TPC dan TFC. Kata kunci: Antioksidan; teh hitam beluntas; daun beluntas ABSTRACTThe research was conducted to explore the potency of pluchea leaves-black tea drink as antioxidant at various proportions. The research used a single factor randomized block design of pluchea leaves and black tea proportions, including 100:0; 75:25; 50:50; 25:75; and 0:100% (w/w). Each of it was repeated five times. The parameters observed in this study were secondary metabolites, total phenolic, total flavonoids, free radical DPPH scavenging activity, and iron reducing power. The data were statistically analyzed using Analysis of Variance (ANOVA) at α = 5%, if the analysis showed a significant effect then it was continued with Duncan's Multiple Range Test (DMRT). Data was stated as mean ± standard deviation. The results showed that the secondary metabolites containing in drink from pluchea leaves and black tea at various proportions were alkaloids, flavonoids, phenolics, saponins, tannins, and cardiac glycosides. The increasing of black tea proportion in samples added the intensity of alkaloids, phenolics, flavonoids, saponins, and cardiac glycosides compounds detected, but the tannins were decreased. These secondary metabolites were correlated with total phenolic content (TPC) and total flavonoid content (TFC). The increasing ...
Objective: This study was done to determine the effect of pluchea leaves and green tea mixtures at various proportions to antioxidant and antidiabetic properties. Methods:The research used a single factor randomized block design. Research factors were pluchea and green tea mixture proportions, including 100:0; 75:25; 50:50; 25:75; and 0:100% (w/w), respectively. Each of factors was repeated five times. The parameters observed in this study were phytochemical compounds, total phenols, total flavonoids, free radical DPPH scavenging activity, iron ion reducing power, alpha amylase and alpha glycosidase inhibition activities. The data were statistically α = 5%, if the data analysis showed a significant analyzed using analysis of variance (ANOVA) at effect then it was continued with duncan's multiple range test (DMRT). Results:The phytochemical compounds containing in pluchea leaves and green tea mixtures were alkaloids, flavonoids, phenolics, saponins, tannins, triterpenoids, sterols, and cardiac glycosides. The qualitative assay of phytochemical compounds from aqueous extract had a different pattern with total phenolic content (TPC) and total flavonoid content (TFC), especially at 75:25; 50:50 and 25:75 % (w/w) from pluchea leaves and green tea mixture proportions. The 50:50% (w/w) proportions of samples had the highest TPC and TFC, it was proposed that there was an interaction between bioactive compounds of pluchea leaves and green tea. TPC and TFC were correlated with free radical DPPH scavenging activity, iron reducing power and alpha glycosidase inhibition activity, but the alpha amylase inhibition activity had the different graph pattern with the TPC and TFC. Conclusion:The antioxidant capacity of pluchea leaves and green tea mixtures at various proportions had the graph pattern similar to the alpha glycosidase inhibitory activity and different with the alpha amylase inhibitory activity.
Organic Rices, such as Jasmine variety white organic rice, Saodah variety red organic rice, and Java variety black organic rice, are many cultivated by farmer in Indonesia, especially Sleman area, DI Yogyakarta. The potency of three varieties of organic rice as antioxidant source hasn’t been studied. Therefore this research was done to know the effect of pigment color difference in three varieties of organic rice on antioxidant activity, especially 1,1-diphenyl-2- pycrylhydrazyl (DPPH) radical scavenging activity and ion reducing power. The results showed that Saodah variety red organic rice had the highest antioxidant potency because it had the highest total phenol and total flavonoid, 37.93 mg GAE/g sample dry base and 0.85 mg CE/g sample dry base, respectively. However Saodah variety red organic rice had total anthocyanin lower than that of Java variety black organic rice, 0.0025 mg/g sample dry base and 0.024 mg/g sample dry base, respectively. Anthocyanin compounds identified in three varieties of organic rice were cyanidine-3-glucoside at 32 minute time retention and peonidine -3-glucoside at 37 minute time retention. 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical scavenging activity and ion reducing power of Saodah variety red organic rice were the highest, 0.90 mg equivalent vitamin E/g sample dry base and 278.28 mg equivalent vitamin E/g sample dry base, respectively.Keywords: Pigment, organic rice, antioxidant activity ABSTRAKBeras organik, meliputi beras putih varietas Jasmine, merah varietas Saodah, dan hitam varietas Jawa, banyak dibudidayakan oleh masyarakat di Indonesia, terutama daerah Sleman, D.I. Yogyakarta. Potensi ketiga jenis beras tersebut sebagai sumber antioksidan belum banyak dikaji. Oleh karena itu penelitian ini dilakukan untuk mengetahui pengaruh perbedaan pigmen pada ketiga jenis beras organik tersebut terhadap aktivitas antioksidan, khususnya kemampuan menangkap radikal bebas 2,2-difenil-1-pikrilhidrasil (DPPH) dan mereduksi ion besi. Hasil menunjukkan bahwa beras organik merah varietas Saodah paling berpotensi sebagai sumber antioksidan. Hal ini ditunjukkan dengan total fenol dan total flavonoid beras merah tertinggi dibandingkan kedua beras yang lain, masing-masing sebesar 37,93 mg GAE/g sampel db dan 0,85 mg CE/g sampel db. Meskipun beras organik merah mempunyai total antosianin (0,0025 mg/g sampel db) lebih rendah dari beras organik hitam (0,024 mg/g sampel db). Jenis senyawa antosianin yang terdeteksi pada ketiga jenis organik ini adalah sianidin-3-glukosida yang terdeteksi pada waktu retensi 32 menit dan peonidin-3-glukosida dengan waktu retensi 37 menit. Kemampuan menangkap radikal bebas DPPH dan kemampuan mereduksi ion besi beras organik merah tertinggi, masing-masing sebesar 0,90 mg ekuivalen vit E/g sampel db dan278,28 mg ekuivalen vit E/g sampel db.Kata kunci: Pigmen, beras organik, aktivitas antioksidan
This research was conducted to identify volatile compounds of pluchea and basil essential oils and their antioxidant capacity to scavenge a DPPH (1,1-diphenyl-2-picrylhidrazyl) free radical and inhibit lipid peroxidation. Essential oil of pluchea and basil leaves was prepared by hydrodistillation method and then their volatile compounds were identified by GC-MS. The volatile compounds in the essential oil of pluchea leaves consist of 66 components with (10S,11S)-Himachala-3-(12)-4-diene (17.13%) made up the highest proportion of volatile compounds. Basil leaves had 70 volatile components in which the major components were (E)-3,7-dimethyl-2,6-octadienal (23.98%) and (Z)-3,7-dimethyl-2,6-octadienal (17.35%). Total phenol levels in pluchea and basil essential oils were 275 and 209 ppm, respectively. DPPH scavenging activity of the essential oil of pluchea leaves was lower than that of basil leaves, conversely inhibition activity of lipid peroxidation in palm oil of pluchea essential oil was higher than that of basil leaves.
Objective: The objective of this study was to compare the phytochemical composition and antioxidant activity of Passiflora foetida fruits and leaves extract. Methods: The parameters observed in this study were phytochemical compounds including alkaloid, flavonoid, phenolic, sterol, triterpenoid, saponin, tannin, and cardiac glycoside, total phenolic content Folin Ciocalteu method is based on reduction of Folin Ciocalteu reagent in alkaline medium; the metal complex produced measured at λmax: 760 nm; total flavonoids content with AlCl3 Colorimetric method based on complex formation of AlCl3 and flavonoid content in alkaline medium, the AlCl3-flavonoid complex produced measured at λmax: 510 nm; free radical DPPH scavenging activity; and ferric reducing power based on reduction of Fe3+ion into Fe2+ion that reacted with FeCl3 to form a ferric-ferrous complex that measured at λmax: 700 nm. Results: Passiflora leaves extract has phytochemical compound such as alkaloids, phenolics, flavonoids, saponins, and cardiac glycosides, total phenol was 22.92±0.18 mg GAE/g sample dry base, total flavonoid was 7.01±0.10 mg CE/g sample dry base, DPPH scavenging activity was 2.77±0.02 mg GAE/g sample dry base and ferric reducing power was 3.20±0.04 mg GAE/g sample dry base meanwhile Passiflora fruits extract had phytochemical compounds such as alkaloid, phenolic, flavonoids, cardiac glycosides, total phenol was 6.53±1.02 mg GAE/g sample dry base, total flavonoids were 1.56±0.27 mg CE/g sample dry base, DPPH free radical scavenging activity was 1.00±0.15 mg GAE/g sample dry base, and ferric reducing power was 1.12±0.17 mg GAE/g sample dry base. Conclusion: Passiflora leaves extract has higher total phenol, total flavonoid and antioxidant activity measured by DPPH scavenging activity and ferric reducing power value compared with Passiflora fruits extract.
The study aims to determine the effect of the proportion of κ-carrageenan and the hot water extract of pluchea leaf tea on the quality and sensory properties of stink lily wet noodles. The research design is a randomized block design with two factors, i.e., the difference in the proportion of κ-carrageenan (K) (0, 1, 2, and 3% w/w) and the addition of the hot water extract of the Pluchea indica Less leaf tea (L) (0, 15, and 30% w/v), with 12 treatment levels (K0L0, K0L1, K0L2, K1L0, K1L1, K1L2, K2L0, K2L1, K2L2, K3L0, K3L1, K3L2). The data are analyzed by the ANOVA at p < 5% and continued with the Duncan’s multiple range test at p < 5%, and the best treatment was determined by the spider web method based on sensory assay by a hedonic method. The proportions of κ-carrageenan and the concentration of pluchea tea extract had a significant effect on the cooking quality and sensory properties. However, the interaction of the two factors affected the swelling index, yellowness (b*), chroma (C), hue (h), total phenol content (TPC), total flavonoid content (TFC), and DPPH free radical scavenging assay (DPPH). The best treatment of wet noodles was K2L0, with a preference score of 15.8. The binding of κ-carrageenan and phenolic compounds to make a networking structure by intra- and inter-disulfide bind between glucomannan and gluten was thought to affect the cooking quality, sensory properties, bioactive compounds (TPC and TFC), and DPPH.
IRT Dapure Indah adalah salah satu industri rumah tangga yang bergerak dibidang penjualan pangsit mi. Bahan baku mi basah yang dijual berasal dari suatu industri pembuatan mi komersial di kota Surabaya. Oleh karena itu IRT ini menjual pangsit mi dengan harga dasar sangat tergantung pada harga mi basah yang dibeli, sehingga mempengaruhi jumlah pangsit mi yang terjual. Selama ini IRT Dapure Indah belum mengetahui cara memproduksi mi basah serta diversifikasinya. Beluntas adalah tanaman herbal yang telah terbukti mempunyai aktivitas antioksidan dan antidiabetik. Penggunaan air seduhan teh daun beluntas dalam pembuatan mi beluntas sebagai diversifikasi mi basah belum pernah diperkenalkan dan dikomersialkan. Oleh karena itu perlu memberikan pelatihan aplikasi penggunaan air seduhan teh daun beluntas untuk memperkaya nilai fungsional dari mi basah, disamping memberikan pelatihan cara pembuatan mi basah plain (umum/kontrol) pada IRT Dapure Indah. Tujuan dari pengabdian kepada masyarakat ini adalah memberikan pelatihan memproduksi mi basah plain/umum/kontrol dan mi beluntas sebagai diversifikasi untuk meningkatkan ekonomi IRT Dapure Indah. Kegiatan abdimas berlangsung di IRT Dapure Indah di Perumahan Green Semanggi Mangrove Blok G1-23 selama 3 bulan (Mei-Juli 2022), selama waktu tersebut tim abdimas memberikan pelatihan tentang pembuatan mi basah plain (umum/kontrol) dan diversifikasinya dengan air seduhan beluntas serta penanganan produk selama penyimpanan. Setelah pelatihan pada pertengahan bulan Juni- awal Juli IRT Dapure Indah sudah 2 kali memproduksi mi basah dan pada awal bulan Juli IRT Dapure Indah sudah membuat diversifikasi mi basah dengan air seduhan daun beluntas. Hasil penjualan mi plain dan mi beluntas meningkatkan kesukaan konsumen terhadap mi yang dijual berdasarkan kategori warna, rasa, aroma, tekstur dan kesukaan secara keseluruhan. Tingkat kesukaan konsumen terhadap mi plain maupun beluntas dalam kategori antara suka (skor 4) hingga sangat suka (skor 5), nilai kesukaan terhadap warna, rasa, aroma, tekstur dan keseluruhan untuk mi plain secara berturut-turut adalah sebagai berikut : 4,29; 4,36; 4,21; 4,29; 4,57, sedangkan mi beluntas secara berturut-turut 4,27; 4,47; 4,40; 4,27; 4,73. Konsumen lebih menyukai warna dan tekstur mi basah plain dibandingkan mi beluntas karena mempunyai warna putih kekuningan dan tidak mudah putus dan kenyal. Sedangkan tingkat kesukaan konsumen terhadap rasa, aroma dan keseluruhan untuk mi beluntas lebih tinggi dibandingkan mi plain karena gurih, beraroma daun/wangi, dan enak. Mi basah yang dihasilkan akan mempunyai shelf life lebih lama jika disimpan di freezer dibandingkan direfrigerator. Kata kunci: IRT Dapure Indah, ekonomi, mi basah, mi beluntas ABSTRACT IRT Dapure Indah is one of the home industries engaged in the sale of noodle dumplings. The raw material for wet noodles sold comes from a commercial noodle-making industry in the city of Surabaya. Therefore, this IRT sells noodle dumplings with a base price that really depends on the price of wet noodles purchased, thus affecting the number of noodle dumplings sold. So far, IRT Dapure Indah does not know how to produce wet noodles and how to diversify them. Pluchea is an herbal plant that has shown to have antioxidant and antidiabetic activity. The use of pluchea leaf tea steeping in the manufacture of pluchea noodles as diversification of wet noodles has never been introduced and commercialized. Therefore, it is necessary to provide training in the application of using pluchea leaf tea to enrich the functional value of wet noodles, in addition to providing training on how to make plain wet noodles (general/control) at IRT Dapure Indah. The purpose of this community service was to provide training to produce plain/general/control wet noodles and pluchea noodles as a diversification to improve the economy of IRT Dapure Indah. The community service activity took place at IRT Dapure Indah at the Green Semanggi Mangrove Housing Block G1-23 for 3 months (May-July 2022), during which time the community service team provided training on making plain wet noodles (general/control) and diversifying it with pluchea steeped water and product handling during storage. After training in mid-June-early July IRT Dapure Indah produced 2 wet noodles and in early July IRT Dapure Indah diversified wet noodles with water steeped in pluchea leaves. The sales of plain noodles and pluchea noodles increased consumer preference for noodles sold based on the categories of color, taste, aroma, texture, and overall preference. The level of consumer preference for plain and pluchea noodles in the category between like (score 4) to really like (score 5), the preference values for color, taste, aroma, texture, and overall for plain noodles were as follows: 4.29; 4.36; 4.21; 4.29; 4.57, while the noodles pluchea were 4.27; 4.47; 4.40; 4.27; 4.73. Consumers prefered the color and texture of plain wet noodles to pluchea noodles because they have a yellowish-white color and were not easily broken and chewy. While the level of consumer preference for taste, aroma, and overall pluchea noodles was higher than plain noodles because it was savory, have a leafy aroma, and was delicious. The resulting wet noodles would have a longer shelf life if stored in the freezer than in the refrigerator. Keywords: IRT Dapure Indah, economy, wet noodles, pluchea noodles
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