Antioxidant Activity of Fruit Extract Powder Beans (Phaseolus vulgaris L.) Using DPPH Method

Nugrahani, Rizki; Andayani, Yayuk; Hakim, Aliefman

doi:10.29303/jppipa.v6i2.409

Cited by 2 publications

(2 citation statements)

References 5 publications

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“…Antioxidant activity wanes with storage time, aligning with Nugrahani et al. ( 2020 ) finding of declining activity over extended periods. In Figure 4 , the antioxidant activity of juice encapsulation powder surged in the initial 15 days and declined by day 30.…”

Section: Resultssupporting

confidence: 81%

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage

Nurhadi,

Qonit,

Mubarok

et al. 2024

Food Science & Nutrition

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Betacyanin can be found in the peel or pulp of dragon fruit. As a natural pigment, betacyanin is unstable, so it requires encapsulation technology to maintain its quality. The stability of encapsulated betacyanin from dragon fruit peel compared to dragon fruit pulp has yet to be discovered. This study aims to compare the stability of encapsulated betacyanin (with maltodextrin and gum Arabic) from dragon fruit peel and pulp dried with vacuum drying. Dragon fruit peel extraction utilized a 50% aqueous ethanol solvent, while pulp juice extraction was performed. The ratio of dragon fruit extract to coating materials was set at 1:3 (solid/solid). Research shows that dragon fruit juice powder had higher stability and phytochemical concentrations than the ethanol extract of dragon fruit peel powder during 30 days of storage. Despite similar color stability (similar range value of ΔE), the color from dragon fruit juice powder more closely resembled the natural fruit, albeit with weaker antioxidant activity than the peel powder. Betacyanin concentration in juice powder was notably higher (82.56–156.82 μg/g) than in the ethanol extract of dragon fruit peel powder (52.51–75.12 μg/g). A combination of maltodextrin and Arabic gum (1:1) as coating materials demonstrated the highest concentrations of total phenolic and total betacyanin (81.15–95.87 mg/g and 121.91–156.82 μg/g, respectively) during the storage period. These findings contribute to our comprehension of betacyanin stability and functionality, facilitating precise applications in industrial processing environments based on their source attributes.

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Section: Resultssupporting

confidence: 81%

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage

Nurhadi,

Qonit,

Mubarok

et al. 2024

Food Science & Nutrition

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“…Antioxidant compounds work through several chemical mechanisms, namely hydrogen atom transfer (HAT), single electron transfer (SET), and the ability to chelate metal transitions [6]. These antioxidants can inhibit oxidation reactions from the normal metabolic processes of living things that cause free radical compounds [7]. Antioxidants can inhibit oxidation reactions and act as hydrogen donors or free radical acceptors, resulting in more stable radicals [8].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of Salak Sidempuan (Salacca zalacca) fruit with different solvents using the DPPH method

Siregar

Silalahi²,

Sinaga³

2022

IOP Conf. Ser.: Earth Environ. Sci.

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Free radicals in the body are a by-product of the oxidation and burning of cells that take place in the body. If this reaction occurs continuously in the body and does not stop, it will cause oxidative stress, impacting health problems. The presence of antioxidants can reduce oxidative stress that arises. Antioxidants are compounds that can capture free radicals because they can donate one electron. Antioxidants can obtain from fruits, one of which is Sidempuan salak fruit. Based on this, this study aims to determine the antioxidant activity of Sidempuan salak fruit using the DPPH method. Salak sidempuan was obtained from three different villages: Sitinjak Village, Sibangkua Village, and Hutalambung Village. In the DPPH test, three other solvents were used: ethanol, methanol, and n-hexane. The results obtained are that methanol solvents increase the antioxidant ability of salak sitinjak to reduce the oxidation process, where the IC50 value of 31771.67 mg/L is smaller than the use of ethanol as a solvent. Using ethanol as a solvent can increase the ability of Sitinjak bark to reduce the oxidation process by 90.31% inhibition. The use of methanol as a solvent increased the antioxidant capacity of salak sitinjak 82.04 mg vitamin C/100g compared to salak Sibangkua and Hutalambung. These results could conclude that using different DPPH solvents in Sidimpuan salak can produce antioxidant activity despite its weak ability. Among the three Sidimpuan salaks, Sitinjak salak has the best antioxidant activity when using methanol as a solvent.

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Antioxidant Activity of Fruit Extract Powder Beans (Phaseolus vulgaris L.) Using DPPH Method

Cited by 2 publications

References 5 publications

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage

Enhancing betacyanin stability: Comparison of dragon fruit (Hylocereus polyrhizus) pulp and peel powders through encapsulation technology during storage

Antioxidant activity of Salak Sidempuan (Salacca zalacca) fruit with different solvents using the DPPH method

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