Evaluation of Phenolic Content and Free Radical Scavenging Activity of Indonesia Wild Honey Collected from Seven Different Regions

Riswahyuli, Y.; Rohman, Abdul; Setyabudi, F. M. C. S.; Raharjo, Sri

doi:10.5539/jfr.v8n6p94

Cited by 3 publications

(2 citation statements)

References 33 publications

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“…Based on the previous researches, it is proven that the compounds which take responsibility for antioxidant activity are phenolic and flavonoids, so the antioxidant activity from natural ingredients correlated with phenolic and flavonoids compounds [20][21][22]. The result of phenolic and flavonoids content measurement can be seen in table 1.…”

Section: Total Flavonoid and Phenolic Contentmentioning

confidence: 95%

Total Phenolic and Flavonoid Content, Free Radical Scavenging Activity and Tyrosinase Inhibition of Corn Cob (Zea Mays) Extract

Dewi¹,

Suhendriyo

Indarto

et al. 2021

Int J App Pharm

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Objective: Corn cob is a part of plant Zea mays that have a phenolic and flavonoid compounds. This research aims to evaluate total phenolic and flavonoid content, free radical scavenging activity and tyrosinase inhibiton of corn cob (Zea mays) extract. Methods: Corn cob were determined in Poltekkes Kemenkes Surakarta. Meanwhile, corn cob were extracted using maceration method applying 70% ethanol solvent. This extract were analyzed through the total fenolic and flavonoids content tests apply spectrofotometric UV Vis, antioxidant activity using radical scavenging test 2,2-difenill-1-pikrilhidrazil (DPPH) and tyrosinase inhibition test applying in vitro tyrosinase enzyme inhibition. Results: Total phenolic content of the corn cob extract were 1.76 %b/b EAG, while the total of flavonoids content were 0.42%b/b EK. The antioxidant activity using DPPH method test of corn cob extract were values IC50 38.57 µg/ml. Tyrosinase inhibition of corn cob extract were values IC50 919.78µg/ml. Conclusion: Corn cob extract had antioxidant activity and tyrosinase inhibition.

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Section: Total Flavonoid and Phenolic Contentmentioning

confidence: 95%

Total Phenolic and Flavonoid Content, Free Radical Scavenging Activity and Tyrosinase Inhibition of Corn Cob (Zea Mays) Extract

Dewi¹,

Suhendriyo

Indarto

et al. 2021

Int J App Pharm

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“…4 Keragaman senyawa bioaktif dari berbagai jenis madu telah dilaporkan dengan dominansi golongan fenolik. [5][6][7][8][9][10][11][12][13][14] Kandungan senyawa fenolik dari konsumsi madu diketahui memegang peranan kunci dalam kesehatan manusia. 15 Penelitian terkini telah mengungkap aktivitas anti-bakteri, anti-virus, dan anti-fungi berspektrum luas dari senyawa bioaktif madu.…”

Section: Pendahuluanunclassified

Studi In Silico Senyawa Fenolik Madu sebagai Kandidat Inhibitor Mpro SARS-CoV-2

Ferdian¹,

Elfirta²,

Ikhwani³

et al. 2021

mpk

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SARS-CoV-2 has caused a global COVID-19 pandemic since late 2019 and the reported cases have not ended until now. One way to overcome the Covid-19 pandemic is to find the main viral protease inhibitor (Mpro) SARS-CoV-2 which is a key enzyme of virus replication. Honey is a bee-derived product that contains various phenolic compounds and has antiviral activity. This study aimed to find candidate Mpro SARS-CoV-2 inhibitors from honey phenolic compounds using molecular docking simulations in a directed manner. A total of 27 test ligands (from honey’s phenolic compounds), 4 comparison ligands (from synthetic antiviral compounds), and reference ligands (N3 compound) were screened for their character as drug compounds by Lipinski’s rules and for their toxicity by admetSAR. All ligands were docked to the Mpro SARS-CoV-2 receptor code 7BQY using AutoDock Tools 1.5.6 and Autodock Vina with center of coordinates: X = 10,398; Y = -1,254; Z = 23.473 and grid size: X = 40; Y = 46; Z = 40. Molecular docking simulation produces affinity energy and molecular interactions data. The results showed that the best candidate for Mpro SARS-CoV-2 inhibitor from honey’s phenolic compounds was genistein because it complied with all Lipinski rules, was non-toxigenic, not a carcinogen, had an affinity energy of -7.6 kCal/mol, 80% similarity to the reference ligand N3, and occupies 63,64% of the tethercoverage area. The results of this study are expected to be used in further research, both in vitro and in vivo. Abstrak SARS-CoV-2 menyebabkan pandemi COVID-19 secara global sejak akhir 2019 dan kasusnya dilaporkan belum berakhir sampai saat ini. Salah satu cara untuk mengatasi pandemi COVID-19 diantaranya dengan menemukan inhibitor main viral protease (Mpro) SARS-CoV-2 yang merupakan enzim kunci pada replikasi virus. Madu merupakan produk turunan lebah yang mengandung berbagai senyawa fenolik dan memiliki aktivitas antivirus. Penelitian ini bertujuan untuk menemukan kandidat inhibitor Mpro SARS-CoV-2 dari senyawa fenolik madu menggunakan simulasi penambatan molekuler secara terarah. Sebanyak 27 ligan uji (dari senyawa fenolik madu), 4 ligan pembanding (dari senyawa antiviral sintetik), dan ligan acuan (senyawa N3) diskrining karakternya sebagai senyawa obat dengan aturan Lipinski dan toksisitasnya dengan admetSAR. Semua ligan ditambatkan ke reseptor Mpro SARS-CoV-2 kode 7BQY menggunakan AutoDock Tools 1.5.6 dan Autodock Vina dengan pusat koordinat: X= 10,398; Y= -1,254; Z= 23,473 dan ukuran kisi: X= 40; Y= 46; Z= 40. Simulasi penambatan molekuler menghasilkan data energi afinitas dan interaksi molekuler. Hasil penelitian menunjukkan kandidat inhibitor Mpro SARSCoV-2 terbaik dari senyawa fenolik madu adalah genistein karena memenuhi semua aturan Lipinski, tidak toksik, bukan karsinogen, memiliki energi afinitas -7,6 kKal/mol, kemiripan 80% dengan ligan acuan N3, dan menempati 63,64% area cakupan penambatan. Hasil penelitian ini diharapkan dapat digunakan dalam penelitian selanjutnya, baik secara in vitro maupun in vivo.

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Effect of Honey Type on Chemical and Sensory Quality of Kratom Herbal Tea (Mitragyna speciosa)

Juwitaningsih,

Priyono,

Saputri

2024

J. Health Nutr. Res

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Indonesia has a lot of large forests with a diversity of plant species. That diversity of plants can potentially be used as medicinal plants. Indonesians have long identified many plants with medicinal benefits as an effort to overcome various health problems, one of the plant is the kratom (Mitragyna speciosa). Kratom leaves are consumed as tea by brewing it with hot water. Some Kapuas Hulu people use sweeteners such as honey, to reduce the bitterness of kratom. The mixture of kratom herbal tea added with sweet honey is expected to produce sensory and functional attribute which will affect consumers in choosing products. This experiment used a Randomized Block Design (RBD). Statistical analysis of research data using ANOVA (Analysis of Variance) test with a rate of 5%. The results of the sensory research of kratom herbal tea showed a significant effect on taste, but no significant effect on aroma and color, namely the color value of 2.08, aroma 2.28 and taste 2.25. The addition of honey variations to kratom herbal tea included vitamin C, flavonoids, alkaloids, and antioxidants, which was vitamin C content ranges from 8.9-13.5 mg/100 g, flavonoids 15.2-27.56 mg QE/ml, alkaloids 53.1-55.4% and antioxidant activity 39.1-80.1%.

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Evaluation of Phenolic Content and Free Radical Scavenging Activity of Indonesia Wild Honey Collected from Seven Different Regions

Cited by 3 publications

References 33 publications

Total Phenolic and Flavonoid Content, Free Radical Scavenging Activity and Tyrosinase Inhibition of Corn Cob (Zea Mays) Extract

Total Phenolic and Flavonoid Content, Free Radical Scavenging Activity and Tyrosinase Inhibition of Corn Cob (Zea Mays) Extract

Studi In Silico Senyawa Fenolik Madu sebagai Kandidat Inhibitor Mpro SARS-CoV-2

Effect of Honey Type on Chemical and Sensory Quality of Kratom Herbal Tea (Mitragyna speciosa)

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