Antioxidants Activity of Self-Nanoemulsifying Drug Delivery System on Dayak Onions Extract (Eleutherine palmifolia) using DPPH (2,2 difenil-1- picrylhydrazyl) Method

Abstract

Dayak onions (Eleutherine palmifolia L. Merr) is one plant that has been proven to have benefits as an antioxidant. The Dayak extract is formulated in the self nano emulsifying drug delivery system (SNEDDS) because the extract has low water solubility. The aims this study to develop the SNEDDS formulation system by testing its antioxidant activity. We determined whether there was an increase in antioxidant activity when formulated in the form of SNEDDS or not. The results were then compared with a solution of Dayak onions extract without using SNEDDS. The obtained formula was the optimal result that has been done before using the D-optimal mixture design method. The results of the components consisted of 50 mg of Dayak extract, 10 % caprylic triglyceride as oil, 1% tween 80, and 6,60 % transcutol as a combination surfactant and 12,40 % propylene glycol as co-surfactant. Antioxidant activity testing was carried out using the DPPH (1,1-Diphenyl-2-picrylhydrazyl) method. The antioxidant test using the DPPH method was done with two samples, namely the extract solution and Dayak onion extract SNEDDS. We elaborated the research by using UV-VIS spectrophotometer. Each sample was made into five concentrations, namely 30 ppm, 60 ppm, 90 ppm, 120 ppm, and 150 ppm, and carried out three times replications. The results showed that the IC50 value in the Dayak onion extract solution was 227,19 ppm (very low), while for the SNEDDS solution for the Dayak onion extract the IC50 value obtained was 38,97 ppm (very strong). The analysis was carried out next using an independent T-Test to obtain the results. There was no significant difference between the extract solution and the SNEDDS solution of Dayak onion extract.

Prospect of Gum Arabic–Cocoliposome Matrix to Encapsulate Curcumin for Oral Administration

“…The IR indicates the potential of an antioxidant compound, such as curcumin, to scavenge free radicals, inhibit the formation of reactive oxygen species (ROS), and prevent the oxidation of nutrients, especially lipids and proteins [65]. This present study used a DPPH scavenging activity assay to determine the IR of the curcumin encapsulated in the CCL/GA formulations [66,67]. DPPH is a stable free radical that exhibits its maximum absorption in ethanol at λ = 515-517 nm and appears dark purple in colour.…”

Potensi Kandungan Fitokimia Bawang Dayak (Eleutherine palmifolia) sebagai Sumber Antioksidan

“…Prinsip uji ini yaitu dengan melihat perubahan warna larutan dari ungu pekat menjadi kuning yang disebabkan oleh adanya aktivitas antioksidan untuk meredam senyawa radikal bebas. Perubahan warna ungu menjadi kuning mengindikasikan bahwa DPPH tereduksi menjadi DPPH-H seperti yang terlihat pada gambar 3 [28]. Selain itu, perubahan warna tersebut menandakan bahwa antioksidan berhasil menghentikan relokasi elektron yang terjadi pada atom hidrogen.…”

“…Gambar 3. Mekanisme inhibisi pada radikal DPPH [28] Pada uji DPPH, salah satu parameter yang digunakan untuk mengukur aktivitas antioksidan adalah IC50 (Inhibitor Concentration). Nilai IC50 merupakan konsentrasi penghambatan setengah maksimal dalam suatu sampel uji yang dapat menghambat radikal bebas sebanyak 50% penghambatan [30].…”

“…Kandungan fitokimia berupa isoliquiritigenin (C15H11O4) yang termasuk ke dalam golongan flavonoid (kalkon) mempunyai tanggung jawab besar dalam aktivitas antioksidan bawang dayak. Struktur kalkon pada senyawa tersebut memiliki gugus hidroksil yang menyediakan ion hidrogen radikal sehingga meningkatkan aktivitas antioksidanya [28]. Secara umum, flavonoid mempunyai kapabilitas sebagai antioksidan karena bisa mendonorkan elektron kepada senyawa radikal bebas.…”

Effect of Drying Method on Levels of Antioxidant Activity, Total Flavonoid Levels, and Total Phenol Levels in Ethanol Extract of Bawang Dayak (Eleutherine americana) Leaves

“…*Corresponding author : Sri Wahdaningsih Email : sriwahdaningsih.apt@pharm.untan.ac.id Dayak onions contain various compounds that have an antioxidant activity such as isoliquiritigenin which belongs to the flavonoid group and oxyresveratrol which belongs to the polyphenol group (Annisa, 2021).…”