Analysis of α-Cryptoxanthin, β-Cryptoxanthin, α -Carotene, and β-Carotene of Pandanus Conoideus Oil by High-performance Liquid Chromatography (HPLC)

Sarungallo, Zita Letviany; Hariyadi, Purwiyatno; Andarwulan, Nuri; Purnomo, Eko Hari; Wada, Mitsuhiro

doi:10.1016/j.profoo.2015.01.026

Cited by 54 publications

(38 citation statements)

References 21 publications

(23 reference statements)

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“…Oxidative stress occurs when the levels of prooxidant are higher than antioxidant. Red fruit oil contains high level antioxidant α-tocopherol and γ-tocopherol [23], low level β-carotene [24] , and has been shown to have antiosidan aktivity [22]. Many studies have shown that vitamin E is very effective against oxidative stress through the mechanism of prevention of lipid peroxidation [33].…”

Section: Discussionmentioning

confidence: 99%

“…Recently there have been great efforts to find safe and potent natural antioxidants from various plant sources [22] Red fruit (Pandanus conoideus Lam) grow in Papua province, Indonesia and is traditionally consumed by local communities. Oil extracted from red fruit contains high level of antioxidant vitamin E (α and γ-tocopherol) [23], low level β-carotene [24], and it show antioxidant activity [22]. Due to it's content and activity the (RFO) are potentially use to prevent preeclampsia.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Red Fruit Oil (Pandanus Conoideus Lam) on Animal Model of Preeclampsia

2016

IJSR

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Preeclampsia is a complication of pregnancy with hypertension and proteinuria as major symptomps. Although the pathogenesis of preeclampsia is not yet clear, the role of oxidative stress had been proven by several studies. The role of antioxidants in preventing preeclampsia also had been reported. Red fruit oil (RFO), extracted from red fruit (Pandanus conoideus Lam), is rich in antioxidants vitamin E and β-carotene. The aims of this study were to investigate the potency of RFO in the prevention of preeclampsia in animal model of preeclampsia. A total of thirty two female Wistar rats on day-1 pregnancy were randomly divided into 4 groups of 8 rats each. To establish the preeclampsia symptoms all groups were given three kinds of stress that were overpopulation, noise and acute stress. Group 1 as a control was given distilled water 0.6 ml/day, group 2, 3, and 4 as treatment groups were given RFO 0.15 ml/day, 0.3 ml/day and 0.6 ml/day respectively. The blood pressure and urine protein were measured before and after treatment, while the plasma Malondialdehide (MDA) levels were measured after treatment. The results showed that were an increase of blood pressure and urine protein level in control group, but not in treatment group. Control group had higher plasma MDA levels compared with all treatment group. There was significant difference between the MDA levels in group 1 with group 2, 3, and 4 (P <0.05), and there was a positive correlation (P <0.01) in the plasma MDA levels with blood pressure and proteinuria. The results of this study indicate that the RFO can prevent the symptoms of preeclampsia, through its antioxidant activity in animal model of preeclampsia.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Red Fruit Oil (Pandanus Conoideus Lam) on Animal Model of Preeclampsia

2016

IJSR

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“…Buah merah (Pandanus conoideus Lamk) merupakan buah lokal yang terdapat di Provinsi Papua, yaitu di daerah pegunungan Jayawijaya, Nabire, Timika, dan Manokwari (Santoso et al 2011;Achadiani et al 2013). Proses pengolahan buah merah (Gambar 1A) menghasilkan tiga komponen, yaitu minyak, air, dan pasta (Southwell & Harris 1992;Sarungallo et al 2015). Pasta buah merah adalah hasil samping (by product) pengolahan minyak buah merah (Pandanus conoideus L.) yang berbentuk semi padat .…”

Section: Pendahuluanunclassified

Formulation of Red Fruit Paste (Pandanus conoideus Lamk) and Sweet Potato Flour Mikmak (Ipomea batatas L.) for Production of Spicy Red Fruit Sauce

Setiarto

Agustin

Rahmawati

et al. 2020

JIPI

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ABSTRAKBuah merah (Pandanus conoideus Lamk) dan ubi jalar mikmak (Ipomea batatas L.) adalah tumbuhan endemik yang tumbuh di dataran Wamena, Papua. Proses pengolahan buah merah sangat diperlukan untuk diversifikasi pangan dan meningkatkan nilai ekonomisnya. Penelitian ini bertujuan untuk menentukan formulasi terbaik antara pasta buah merah, cabai merah, dan tepung ubi jalar sehingga dapat diperoleh produk saus buah merah pedas dengan kualitas nutrisi dan sifat organoleptik yang baik. Formulasi pasta buah merah dan tepung ubi jalar mikmak dilakukan dengan enam taraf, yaitu A1 (100%:0%), A2 (95%:5%), A3 (90%:10%), A4 (85%:15%), A5 (80%:20%), dan A6 (75%:25%). Kualitas saus buah merah pedas yang diuji adalah kualitas fisik (viskositas dan total padatan terlarut), kualitas kimia (nilai pH), dan kualitas organoleptik (uji hedonik dan mutu hedonik dengan parameter warna, rasa, aroma, dan konsistensi). Dari hasil penelitian didapatkan formulasi terbaik pada perlakuan A2 dengan perbandingan pasta buah merah dan tepung ubi jalar mikmak sebanyak 95%:5%. Formulasi A2 memiliki viskositas 1733 cP, total padatan terlarut 21 o Brix, nilai pH 5,13, nilai organoleptik warna 7,6, rasa 7,4, aroma 7,4, dan konsistensi 6,6. Produk saus buah merah pedas telah sesuai dengan Standar Nasional Indonesia (SNI 01-2976-2006) tentang persyaratan kualitas saus cabai pada parameter pH, viskositas, total padatan terlarut, aroma, rasa, warna, dan konsistensi.Kata kunci: formulasi, pasta buah merah, saus buah merah pedas, tepung ubi jalar mikmak ABSTRACT Red fruit (Pandanus conoideus Lamk) and sweet potatoes (Ipomea batatas L) are the endemic plants that grow in the plains of Wamena, Papua. The processing of red fruit is very necessary to diversify food and increase its economic value. This study aims to determine the best formulation between red fruit paste, red chili pepper, and sweet potato flour to obtain spicy red fruit sauce product with a good nutritional quality and organoleptic properties. The formulation of red fruit paste and sweet potato flour was done with six levels i.e., A1 (100%:0%), A2 (95%:5%), A3 (85%:15%), A5 (80%:20%), and A6 (75%:25%). The quality of red spicy fruit sauce tested was physical quality (viscosity and total dissolved solids), chemical quality (and pH value), and organoleptic quality (hedonic test and hedonic quality with color, taste, flavor and consistency parameters). Based on the research, the best formulation was found in A2 treatment with the ratio of red fruit paste and sweet potato flour of 95%:5%. Formulation A2 has viscosity of 1733 cP, total dissolved solids of 21° Brix, pH value of 5.13, organoleptic value of color of 7.6, taste of 7.4, flavor of 7.4, and consistency of 6.6. The product of spicy red fruit sauce is in conformity with Standard National Indonesian (SNI 01-2976-2006) about chili sauce quality requirement on parameters of pH, viscosity, total dissolved solids, flavor, taste, color, and consistency.

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“…W pracy Sarungallo i in. [27] wykorzystano tę technikę wraz z detekcją UV/Vis do zbadania czterech wybranych karotenoidów (α-kryptoksantyny, β-kryptoksantyny oraz α-karotenu i β-karotenu) w indonezyjskim oleju roślinnym pandanus conoideus. Wskazano na wysoką zawartość wszystkich oznaczanych karotenoidów w badanym, nietypowym oleju roślinnym (3÷20 mg/g).…”

Section: Rys 1 Wzór Strukturalny Fitoenu -Prekursora Karotenoidówunclassified

Barwniki roślinne w estrach metylowych kwasów tłuszczowych. Część 1: Metodyki badań barwników roślinnych

Burnus¹,

Badawczy²

2018

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Przedstawiono nowy obszar badań substancji śladowych w estrach metylowych kwasów tłuszczowych wytworzonych z oleju rzepakowego, wykorzystywanych jako samoistne paliwo lub jako biokomponenty paliwa do silników z zapłonem samoczynnym. Dokonano przeglądu literatury w zakresie zastosowania techniki HPLC do badania różnych olejów roślinnych pod kątem zawartości barwników roślinnych. W odniesieniu do uzyskanych wyników badań olejów roślinnych, dla celów przyszłościowych badań, wytypowano barwniki roślinne, które mogą występować w handlowych próbkach FAME. Zebrane informacje wykorzystano przy doborze metodyki badania barwników roślinnych w próbkach FAME wytworzonych z oleju rzepakowego. Słowa kluczowe: barwniki roślinne, chromatografia cieczowa, biopaliwa. Plant dyes in fatty acid methyl esters. Part 1: Methods of test of plant dyes A new area of research of trace components in fatty acid methyl esters obtained from rapeseed oil, for use as a fuel or as a biocomponent of fuel for diesel engines is presented. A review of the literature in the area of the use of HPLC technique for the determination of selected plant dyes in various vegetable oils was done. Regarding the available results of vegetable oil tests, plant dyes were selected. As a result of the review of analytical methods, the methods for the determination of plant dyes in commercial FAME samples produced from rapeseed oil were selected.

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Analysis of α-Cryptoxanthin, β-Cryptoxanthin, α -Carotene, and β-Carotene of Pandanus Conoideus Oil by High-performance Liquid Chromatography (HPLC)

Cited by 54 publications

References 21 publications

Effect of Red Fruit Oil (Pandanus Conoideus Lam) on Animal Model of Preeclampsia

Effect of Red Fruit Oil (Pandanus Conoideus Lam) on Animal Model of Preeclampsia

Formulation of Red Fruit Paste (Pandanus conoideus Lamk) and Sweet Potato Flour Mikmak (Ipomea batatas L.) for Production of Spicy Red Fruit Sauce

Barwniki roślinne w estrach metylowych kwasów tłuszczowych. Część 1: Metodyki badań barwników roślinnych

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