Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

Rahim, Mohd Shaiful Azman Abdul; Salihon, Jailani; Yusoff, Mashitah M.; Bakar, Ibrahim Abu; Damanik, Muhammad Rizal Martua

doi:10.3844/ajassp.2010.1195.1199

Cited by 21 publications

(11 citation statements)

References 18 publications

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“…Also, changing the ethanol concentration changes the physical properties of the solvent which significantly affected the extraction process (Chew et al, 2011). These observations were in accordance with earlier studies which reported that higher temperature, solvent concentration and acidic medium resulted in better extraction yield (Caunii et al, 2012;Rahim et al, 2010).…”

Section: Influence Of Extraction Parameters On Responses (Ty Tac Tpc Frap and Dpph)supporting

confidence: 93%

Production and optimization of anthocyanin-rich food colorant extracted fromprunus nepalensis L.(Sohiong)

Swer

Chauhan

Paul

et al. 2018

PRT

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Purpose An upsurge in health and environmental concerns over the use of synthetic color has made the development of color from cheap and easily available natural sources, namely, plants, animals, micro-organisms and algae as indispensable. This study aims to extract anthocyanins, an important natural plant pigments, from Sohiong (Prunus nepalensis). This study demonstrated that Sohiong have high anthocyanins content and antioxidant property, indicating an immense potential for the fruit producers and food processors. Design/methodology/approach Response surface methodology was used to optimize the conditions for extraction of anthocyanins from Sohiong using conventional solvent extraction. Findings The optimum conditions for extraction were found to be 36.75°C temperature, 60.32 per cent ethanol concentration and 2.39 per cent citric acid concentration with recovery of 45 per cent total extract yield, 858.84 mg C3G/100g DM anthocyanin content and 824.91 mg GAE/100g DM phenolic content with in-vitro antioxidant activity of 31.40 mmol AEAC/100g DM for FRAP and 84.66 per cent DPPH scavenging capacity (20mg/ml). The F-values and high values of adjusted determination coefficient for each response imply high level of significance of the fitted models. Practical implications Extracted color can be used in food and pharmaceutical industries. Social implications Pigment extracted is from a natural source and possesses high antioxidative activity and potential health benefits. With increasing demand for natural colors and other additives, there is a wide range of applications of the pigment as natural colorant in the food and pharmaceutical sector. Originality/value Selected plant source, i.e. Sohiong, was not used earlier by any researcher to extract anthocyanins for potential applications as food colorant.

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Section: Influence Of Extraction Parameters On Responses (Ty Tac Tpc Frap and Dpph)supporting

confidence: 93%

Production and optimization of anthocyanin-rich food colorant extracted fromprunus nepalensis L.(Sohiong)

Swer

Chauhan

Paul

et al. 2018

PRT

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“…As reported previously elsewhere that in Bataknese traditional cuisine, Torbangun is used for the induction of lactation soon after giving birth [22][23][24][25]. The use at the time of birth might have clinical importance due to its observed contents of phytochemicals and antioxidants [26]. The results on the microbial activity in relation to the treatment with extracts are shown in the Tables 3-5.…”

Section: Resultsmentioning

confidence: 89%

Torbangun (Coleus amboinicus Lour) Extracts Affect Microbial and Fungus Activities

Khattak¹

2013

J. Nutr. Ther.

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Coleus also known as Torbangun or Ati Ati plants leaves i.e. Coleus amboinicus Lour from Indonesia (CAL-I) and Coleus aromaticus (CAT-M), Pogostemon cablin (PC-M), Coleus blumei-red leaves (CBR-M), Coleus amboinicus-(CAL-M) Coleus blumei -purple leaves (CBP -M) from Malaysia were collected, freeze dried and extracted with aqueous methanol. The effect of the extract was assessed on microbial and fungal activities in relation to their phytochemicals and antioxidants concentrations. The total phenolic content was determined according to the Folin-Ciocalteu method whilst antioxidant activity was assessed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method. The anti-microbial and anti-fungal activities were assessed by minimum inhibitory concentrations (MIC) and disc diffusion methods. The result indicates that the extracts are rich sources of phytochemicals and antioxidants from the listed plants. When the effect of the extracts was assessed on microbial and fungal activities it was observed that the effect was more pronounced on the gram-positive bacteria compared to gram-negative bacteria. Furthermore, there was strong association between phytochemicals and antioxidants concentration and with the microbial and fungal activities. However, it was not consistent for all types of strains. This study shows that Torbangun plants extracts are rich in phenolic contents therefore; it can be used as free radical scavengers and antimicrobial agent apart from other traditional uses.

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“…Antioxidants are important compounds that can be produced by living organisms, as can be obtained from many natural sources, and protect their health by damping active oxygen and free radicals (Phachonpai, Wattanathorn, Muchimapura, Tong‐Un, & Preechagoon, ; Rahim, Salihon, Yusoff, Bakar, & Damanik, ; Tong‐Un, Muchimapura, Phachonpai, & Wattanathorn, ). Temperature is one of the most important factors affecting antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures

Bakır

Karadeniz

Ünal

2018

Food Science & Nutrition

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In this study, the antioxidant capacity of oyster mushroom (Pleurotus ostreatus) stored in five different temperature environments was investigated by DPPH (1,1 diphenyl‐2‐picryl hydrazyl) radical scavenging method. The antioxidant capacity results of oyster mushroom extracts were examined by spectroscopic measurements and expressed as percent of inhibition. The IC50 values of mushroom samples were calculated with DPPH method using calibration equations, and change in antioxidant properties was also tried to decipher by SEM images. The IC50 values of Pleurotus ostreatus for four different concentrations were also found in h+20°C > inh+4°C> inh−10°C> inh−20°C> inh−40°C, respectively. As a conclusion, the temperature factor of oyster mushroom in the range of −40°C to +20°C storage conditions is directly proportional to the change of antioxidant properties. The results have shown the importance of logistics and storage conditions in preserving the antioxidant properties of oyster mushroom and similar food samples.

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Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

Cited by 21 publications

References 18 publications

Production and optimization of anthocyanin-rich food colorant extracted fromprunus nepalensis L.(Sohiong)

Production and optimization of anthocyanin-rich food colorant extracted fromprunus nepalensis L.(Sohiong)

Torbangun (Coleus amboinicus Lour) Extracts Affect Microbial and Fungus Activities

Investigation of antioxidant activities of Pleurotus ostreatus stored at different temperatures

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