Abstract:A r t i c l e I n f o A b s t r a c t Keywords:Red galangal, nanoparticles, maceration, ethanol, n-hexane, ethyl acetate, cytotoxic activity, BSLT, LC50Some of the secondary metabolites present in red algae are terpenoids, quinones, flavonoids, alkaloids, essential oils, diarylheptanoids, steroids, cardioglycosides, oils and fats, tannins, carbohydrates. Activity of rhizomes, leaves and flowers red leaf is as antimicrobial, antifungal, anti-oxidants, anti-tumor, anti-cancer and vasodilator. One way to improve … Show more
“…Red Alpinia purpurata (Vieill.) K. Schum rhizome contains flavonoids which consist of a collection of polyphenolic compounds with high antioxidant content (Fachriyah et al, 2018). Antioxidants are compounds that are easily damaged by oxidation (Obeng et al, 2020).…”
Section: B the Analysis Results Of Antioxidant Capacity Of Red Ginger (Alpinia Purpurata (Vieill) K Schum) Fried Chickenmentioning
Alpinia purpurata (Vieill.) K. Schum is a spice that has the ability to inhibit bacterial growth and has a good antioxidant capacity. This study aims to determine the effect of adding Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30%, 40% on day 0, 1, and 2 on the number of bacteria, antioxidant capacity and hedonic properties which include the taste, aroma, and color of Red ginger fried chicken. This type of research was an experimental research with a completely randomized factorial design (CRD). The data obtained were then analyzed statistically using ANOVA and continued with Duncan's Multiple Range Test (DMRT) to obtained differences. Each treatment was repeated twice. The results showed that the addition of the concentration of Alpinia purpurata (Vieill.) K. Schum 0%, 10%, 20%, 30% and 40% in Red ginger fried chicken had a significant effect on the number of bacteria and antioxidant capacity on day 0, 1, 2 and had a significant effect on the hedonic properties on day 0. (taste, color and aroma) on the hedonic properties on day 0. (taste, color and aroma). The addition of Alpinia purpurata (Vieill.) K. Schum 40% gave the best results on the number of bacteria, antioxidant capacity and hedonic properties. To conclude, the higher the addition of Alpinia purpurata (Vieill.) K. Schum to Red ginger fried chicken resulted on the lower the number of bacteria and the greater the antioxidant capacity and the more preferred hedonic properties.
“…Phytochemical screening tests included: alkaloids, saponins, flavonoids, tannins and phenolics, steroids / terpenoids. Phytochemical screening was also carried out on the ethanol extract of Moringa leaves .…”
Section: Phytochemical Screeningmentioning
“…2015.7 . 5  Chia-Chi Chang, Ming-Hua Yang, Hwei-Mei Wen, Jiing-Chuan Chern, Estimation of total flavonoid content in propolis by two complementary colorimetric methods, Journal of Food and Drug Analysis , 10 , 3 , (2002)…”
Moringa (Moringa oleifera Lam) is a medicinal plant that is a source of nutrients. It is rich in protein, fatty acids, minerals, relatively high polyphenol compounds, and has antioxidant activity. This study aims to obtain information about secondary metabolites, total phenol content, total flavonoids, and antioxidant activity of the ethanol extract of Moringa leaves. Total phenol was determined by the Folin-Ciocalteu method, while total flavonoids were determined by the A1C 13 colorimetric method. Whilst the antioxidant activity was determined by the DPPH (2,2diphenyl-i-picrylhydrazyl) method at a wavelength of 517 nm. The results showed that the ethanol extract of Moringa leaves contained flavonoids, phenols, tannins, saponins, alkaloids, and steroids. The total phenol content in the ethanol leaf extract was 63.16 mg GAE / g extract, and the total flavonoid content was 10.477 mg QE / g extract. Moringa leaf ethanol extract has antioxidant activity with an IC 50 of 118.6145 mg / L, classified as having moderate antioxidant activity.
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