Antioxidant extraction based on black rice (Oryza Sativa L. Indica) to prevent free radical

Hetharia, Gabriela E.; Briliannita, Anjar; Astuti, Mary; Marsono, Yustinus

doi:10.1088/1757-899x/823/1/012002

Cited by 4 publications

(1 citation statement)

References 10 publications

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“…The chemical compounds contained in starfruit leaves as a contributor to antioxidant activity are flavonoid compounds. Flavonoids are compounds that can capture free radicals which act as a source of antioxidants which also have anti-inflammatory properties, prevent oxidative damage to cells and have strong anticancer activity [39,40,41,42]. Added that flavonoids are potential antioxidants as free radical scavengers and fat oxidation inhibitors [43,44,45,46,47,48,49].…”

Section: Antioxidant Activitymentioning

confidence: 99%

Physicochemical Properties of Herbal Tea Bags from Belimbing Wuluh Leaves (Averrhoa bilimbi) and Gotu Kola Leaves (Centella asiatica) with the Addition of Cinnamon Powder (Cinnamomun burmanii)

Sylvi

Syukri

Rozi

et al. 2022

EKSAKTA

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This study aims to study the characteristics of herbal teabags from belimbing wuluh leaves and gotu kola leaves with the addition of cinnamon powder. This study used a completely randomized design with 5 treatments, namely differences in the addition of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically using ANOVA (Analysis Of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at 5% level. The results showed that the level of addition of cinnamon powder had a significant effect on antioxidant activity, total water soluble ingredients, total polyphenols, color, taste, and flavor. Differences in the substitution level of cinnamon powder had no significant effect on water content and pH. The best treatment in this study was treatment E with the addition of 4% cinnamon powder, the organoleptic results obtained were the average value of color preference 3.95 (like), taste 3.65 (like), and flavor 4 (like). The results of chemical analysis on tea products are water content 7.88%, total polyphenols 109.32 mg GAE/g, IC50 value 96.71, total water soluble ingredients 19.66% and in steeped tea pH value is 6.13, and activity antioxidant 36.93%.

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Section: Antioxidant Activitymentioning

confidence: 99%

Physicochemical Properties of Herbal Tea Bags from Belimbing Wuluh Leaves (Averrhoa bilimbi) and Gotu Kola Leaves (Centella asiatica) with the Addition of Cinnamon Powder (Cinnamomun burmanii)

Sylvi

Syukri

Rozi

et al. 2022

EKSAKTA

View full text Add to dashboard Cite

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Fishwaste Derived Hydroxyapatite Nanostructure Combined with Black Rice Wine for Potential Antioxidant and Antimicrobial Response

Nallasamy,

Muthalagu,

Natarajan

2024

Curr Microbiol

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Ethanolic Extract of Black Rice ‘Sembada Hitam’ Bran Protects the Cytotoxic Effect of H2O2 on NIH3T3 Cells.

Oktavya

Purwestri

Saragih

et al. 2023

Curr Res Nutr Food Sci

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Oxidative stress which is triggered by endogenous and exogenous stressors such as oxygen metabolism in mitochondria, radiation, drugs, and pollutants, negatively affect biological systems. Various pathophysiological conditions and the life span of organisms were affected by such condition. Secondary metabolites found in natural ingredients such as black rice have high antioxidant activity that can prevent oxidative stress. This study aimed to examine potency of the ethanolic extract of black rice (Oryza sativa L. 'Sembada Hitam') bran to protects H2O2-induced NIH3T3 cells. This research was focused to evaluate the potency of black rice bran’s (BRB’s) extract on cytotoxicity, apoptosis, and cell growth due to H2O2 induction. This study used a combination of H2O2 exposure at various concentrations (50, 100, 150, 200, and 300 μM) and BRB’s extract at various concentrations (7.81; 15.63; 31.25; 62.5; 125; 250; 500; and 1000 μg/mL). Our results showed that BRB’s extract at the concentration of 7.81 to 1000 μg/mL maintained NIH3T3 cells viability above 80% against 50 and 100 μM H2O2 exposure for 24 hours. These were in line with the apoptosis test results, which showed that the BRB’s extract suppressed apoptosis, especially the combination of BRB and H2O2 exposure at 62.5 μg/mL and 100 μM; 62.5 μg/mL and 200 μM, as well as 250 μg/mL and 100 μM, respectively. Moreover, the H2O2-induced NIH3T3 cells’ growth was maintained up to the fifth day under the BRB’s extract treatment. The result proved that pretreatment of BRB’s extract at the concentration of 62.5 μg/mL is highly effective as an anti-apoptotic and increases cell proliferation up to the fifth day on H2O2-induced NIH3T3 cells. Collecting all the results together, we suggested that BRB’s extract have a protective effect by maintaining NIH3T3 cell viability against H2O2 induction.

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Antioxidant extraction based on black rice (Oryza Sativa L. Indica) to prevent free radical

Cited by 4 publications

References 10 publications

Physicochemical Properties of Herbal Tea Bags from Belimbing Wuluh Leaves (Averrhoa bilimbi) and Gotu Kola Leaves (Centella asiatica) with the Addition of Cinnamon Powder (Cinnamomun burmanii)

Physicochemical Properties of Herbal Tea Bags from Belimbing Wuluh Leaves (Averrhoa bilimbi) and Gotu Kola Leaves (Centella asiatica) with the Addition of Cinnamon Powder (Cinnamomun burmanii)

Fishwaste Derived Hydroxyapatite Nanostructure Combined with Black Rice Wine for Potential Antioxidant and Antimicrobial Response

Ethanolic Extract of Black Rice ‘Sembada Hitam’ Bran Protects the Cytotoxic Effect of H2O2 on NIH3T3 Cells.

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