Rhaphidophora pinnata is suggested to prevent or treat cancer of genetic mutations. In this study, antimutagenic activity of an ethanol extract of Rhaphidophora pinnata leaves was evaluated by using a bone marrow micronucleus assay on mice. Male mice (20–30 g) were treated for sevendays with an ethanol extract of Rhaphidophora pinnata leaves at a dose of 500, 750 and 1000 mg/kg/day/orally, prior to exposure to cyclophosphamide (i.p. 30 mg/kg), 24 h after the end of the treatment. Antimutagenic activity was determined by the decrease of micronuclei (MN). The results showed that a single administration of all variant doses of the extract had significantly decreased the micronucleus formation in bone marrow cell of mice as compared to the cyclophosphamide group. The ethanol extract of Rhaphidophora pinnata leaves had antimutagenic activity against cyclophosphamide-induced gene mutation.
Phenolic and flavonoid compounds in plants are a natural source of antioxidants which can inhibit the development of several types of diseases in humans, such as cardiovascular diseases and cancer. This study aimed to determine total phenolic content, total flavonoid content, and antimutagenic activity of ethanol extract nanoparticles of Rhaphidophora pinnata (L.f) Schott leaves. The total phenolic content and the total flavonoid content of Rhaphidophora pinnata extract was determined with Folin-Ciocalteu method and aluminum chloride. The antimutagenic activity of the ethanol extract of Rhaphidophora pinnata leaves was evaluated based on the bone marrow micronucleus assay method. The total phenolic content of the ethanol extract of Rhaphidophora pinnata was 49.2 mg gallic acid equivalent/g and the total flavonoid content was 21.8 mg quercetin equivalent/g. The administration of ethanol extract nanoparticles of Rhaphidophora pinnata at a dose of 200, 400, 800 mg/kgBW could decrease the formation of micronucleus in the spinal cord of rats compared to the cyclophosphamide group (P<0.05). The ethanol extract nanoparticles of Rhaphidophora pinnata had antimutagenic activity and dosedependent protection effects against cyclophosphamide -inducer of DNA oxidative damage.
Abstract. Taro produces carbohydrate. It has the potential as a substitute material for wheat and rice or as diversification into food and raw materials for pharmaceutical industrial. The aim of this study is to prepare and characterize dextrin in Xanthosoma sagittifolium starch with acid catalyst and enzymatic methods. Xanthosoma sagittifolium was mashed and decanted with distilled water. Dextrin was made by acid catalyst method using HCl 1 N and enzymatic method using α-amylase enzyme. Dextrin was characterized and tested according to the Indonesian National Standard (SNI) 01-2593-1992. The results showed that the yield from acid catalyst and enzymatic methods are 41.73 % and 67.10 %, respectively. The color test showed that dextrin from acid catalyst method is yellowish whereas the enzymatic method gives white dextrin. The qualitative test with lugol solution gives brownish purple dextrin. The characteristic of 80 mesh fineness for dextrin fabricated by acid and enzymatic methods are 94.7 % ± 0.06 and 93.96 % ± 0.02 respectively. Dextrin obtained from acid catalyst has higher water content (8.79 % ± 0.15) than dextrin from enzymatic methods (7.62 % ± 0.23) as well as dextrin from acid catalyst has higher the ash content (0.45 % ± 0.02) than dextrin from enzymatic method (0.42 % ± 0.04). Dextrin made from enzymatic method has higher solubility in cold water (63.09 % + 0.1) than dextrin from acid catalyst method (57.47 % ± 0.25). Dextrose equivalent for dextrin produced is 13.65 ± 0.36 and 15.31 ± 0.46 for acid catalyst and enzymatic methods. Melting points for dextrin obtained from acid catalyst and enzymatic methods are 185 oC ± 0.57 and 182 cC ± 0.57 respectively. Acidity degree of dextrin fabricated from acid catalyst and enzymatic methods are 2.86 ± 0.23 and 4.39 ± 0.4. The research shows that the characterization of dextrin by acid catalyst and enzymatic methods meet the quality requirements for Indonesia National Standard (SNI) 01-2593-1992. Key words: Taro, dextrin, acid catalyst method, enzymatic method
BACKGROUND: Grape seed oil contains Vitamin E which acts as skin antioxidant and natural ultraviolet (UV) absorbent and anisotriazine is used as chemical absorbent. Sun protection factor (SPF) value of the sunscreen and physical stability can be increased using a combination of grape seed oil and anisotriazine as sunscreen material and preparation by nanotechnology. AIM: The objective of this study was to prepare and evaluate physical stability and in vitro SPF value of sunscreen nanoemulgel containing grape seed oil and anisotriazine. METHODS: Nanoemulgels containing 4% grape seed oil and anisotriazine (1.6% and 3.2%) were formulated by adding 2% of Carbopol 940 gel to the optimized nanoemulsions formulation with a ratio of nanoemulsion and gel 4:1. The nanoemulgels were evaluated physical stability during storage for 12 weeks at variations of temperature, centrifugation, and cycling test. SPF values of nanoemulgels were determined by UV–visible spectrophotometric method and compared to emulgel. Droplet morphology observation of nanoemulgel using transmission electron microscope. RESULTS: The results of this study showed that sunscreen nanoemulgel containing 4% grape seed oil and 3.2% anisotriazine had average droplet size of 187.5 nm, physically stable during experiment for 12 weeks at variation of temperature and after centrifugation and cycling test, but the sunscreen emulgel showed a phase separation. The SPF of nanoemulgel containing a combination of 4% grape seed oil and 3.2%, nanoemulgel without anisotriazine, and emulgel formulation was 19.325 ± 0.232, 11.169 ± 0.113, and 11.913 ± 0.161, respectively. Transmission electron microscopy analysis of droplet morphology showed that this nanoemulgel formulation formed a spherical globule. CONCLUSION: The sunscreen nanoemulgel formulation containing combination of 4% grape seed oil and 3.2% anisotriazine more stable than sunscreen emulgel during experiment for 12 weeks at room temperature and showed the SPF value higher compared to emulgel containing 4% grape seed oil and 3.2% anisotriazine and nanoemulgel without anisotriazine.
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