Mikroenkapsulasi Senyawa Fenolik Ekstrak Daun Kenikir (Cosmos caudatus K.)

Siregar, Tagor Marsillam; Kristanti, Clarine

doi:10.17728/jatp.3304

Cited by 8 publications

(9 citation statements)

References 16 publications

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“…Table 3 showed that the extract of C. caudatus, Nasturtium officinale, Nothopanax fruticosus, and O. americanum had higher total phenolic and flavonoid contents compared to other extracts. The total phenolic content of C. caudatus ethanol extract in this study (313.70 ± 27.86 mg GAE/g extract) was almost the same as the results of Siregar and Kristanti, (2019) study that was 312.075 ± 4.772 mg GAE/g extract. Meanwhile, the total phenolic content of N. officinale extract in this study (315.74 ± 1.60 mg GAE/g extract) was lower than the results obtained by Fenton-Navarro et al (2018), which was 552.5 ± 39.12 mg GAE/g extract.…”

Section: Total Phenolic and Flavonoid Contentssupporting

confidence: 84%

Acetylcholinesterase: Inhibitory activity of some Indonesian vegetables and fraction of selected plants

2020

J app pharm sci

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Dementia is a global health problem that requires severe treatment. People with dementia who consume vegetables every day can reduce the risk of dementia. Alzheimer's is one of the diseases that are characterized by dementia, which results in decreased neurotransmitter acetylcholine. This study was to investigate the acetylcholinesterase (AChE) enzyme inhibitory activity of various vegetables that are widely used by Indonesian Sundanese and Javanese ethnics. In this study, total phenolic and flavonoid content were analyzed for the determination of active compounds of the extracts. Ethanol extracts of 13 vegetables have been tested for AChE inhibitory activity using Ellman's colorimetric method in 96-well plate. Four types of extracts (Cosmos caudatus, Nasturtium officinale, Nothopanax fruticosus, and Ocimum americanum) had higher total phenolic and flavonoid content than other extracts. Vegetable extracts that had IC 50 values of less than 1,000 µg/ml were C. caudatus and O. americanum. Both of these extracts were partitioned with n-hexane and water. The IC 50 values of water fraction of C. caudatus and n-hexane fraction of O. americanum were 325.0 ± 18.3 and 374.4 ± 42.1 µg/ml, respectively. These results showed that fractions had a potential inhibitor of AChE, and the chemical components (phenolic, flavonoid, and terpenoid) can be isolated to find the active compound.

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Section: Total Phenolic and Flavonoid Contentssupporting

confidence: 84%

Acetylcholinesterase: Inhibitory activity of some Indonesian vegetables and fraction of selected plants

2020

J app pharm sci

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“…The purpose of the main stage is to encapsulate red melinjo powder with maltodextrin and spray drying method. The method is done according to Siregar and Kristianti [8]. To begin, red melinjo powder and maltodextrin is separately dissolved into distilled water according to the formula shown on Table 1.…”

Section: Methodsmentioning

confidence: 99%

“…The inlet temperature of spray dryer is 135 o C, 145 o C, 155 o C, and 165 o C with aspirator 100%, pump 25%, and flow rate 40 mm. The encapsulated powder will be analyzed for the total ture content according to AOAC, phenolic content [9], encapsulation efficiency [10], total flavonoid [11,12], solubility in water [13], particle size [8] and antioxidant activity [14,15] for the best-chosen powder. The best-chosen powder is selected by calculating the differences of total phenolic in the encapsulated powder and feed solution.…”

Section: Methodsmentioning

confidence: 99%

Characteristics of Red Melinjo Peel Powder Encapsulate with Spray Drying Method

Parhusip

Adara

Widyapranata

2022

GCISTEM

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Melinjo peel contains ascorbic acid, flavonoids, phenolics, lycopene, and β-carotene. The method of handling to reduce melinjo peel and preserve the active compounds is by powder encapsulation. Encapsulation is a way to protect the active compound and extend the shelf life of melinjo peel. The method used is spray drying, which can turn the liquid into a powder by heating with the help of a coating agent such as maltodextrin. The purpose of this study was to determine the difference in concentration of maltodextrin (4, 6, 8%) and temperature of spray dry (135, 145, 155, 165°C) on the physical and chemical characteristics of encapsulated powder of red melinjo peel. Analysis of red melinjo peel powder had 1.69% moisture content, 5.96 mg GAE/g total phenolic, 0.53 mg QE/g total flavonoids, 31.36% solubility, 55.98 μm particle size, and antioxidant activity (IC50) 42.694 ppm. While the analysis of the selected encapsulates, which is encapsulates with a maltodextrin concentration of 8% and a spray dry temperature of 135°C had 0,09% moisture content, 1.0683 mg GAE/g total phenolic, 99.8050% encapsulation efficiency, 0.1777 mg QE/g total flavonoid, 92.3663% solubility, 212.93 μm particle size, and 121.389, 7132 ppm of antioxidant activity (IC50). The increase in maltodextrin concentration and spray dry temperature causes the encapsulation efficiency, solubility, and particle size of encapsulation to increase but cause the moisture content, total phenolic, and total flavonoid encapsulation to decrease.

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“…Berdasarkan penelitian terdahulu, menyatakan bahwa pengeringan daun kenikir (Cosmos caudatus K.) menggunakan spray dryer dengan suhu (120°C, 150°C, dan 175°C) memberikan hasil terbaik pada suhu 120°C dengan nilai IC50 sebesar 1711,804 ppm [6].…”

Section: Pendahuluanunclassified

Pengaruh Suhu Dan Konsentrasi Gum Arab Terhadap Aktivitas Antioksidan (Ic50) Pada Proses Spray Drying Bayam Hijau (Amaranthus Hybridus L.)

Awaliyah

Machfudloh

Takwanto

2023

Distilat: J. Tekn. Sep

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Sayur memiliki berbagai manfaat bagi tubuh, kurang mengonsumsi sayur dapat mengakibatkan kekurangan zat gizi seperti mineral, vitamin, terutama senyawa yang berperan sebagai antioksidan sehingga dapat menimbulkan terjadinya berbagai penyakit. Pentingnya mengonsumsi sayur masih kurang disadari oleh masyarakat Indonesia khususnya pada anak berusia dibawah 5 tahun. Salah satu tumbuhan yang memiliki antioksidan antara lain adalah sayur bayam hijau (Amaranthus hybridus L.). Sayur bayam hijau (Amaranthus hybridus L.) berpotensi dapat dijadikan sebagai sumber antioksidan yang dapat menghambat radikal bebas pemicu terjadinya penyakit. Penelitian ini bertujuan untuk menganalisa pengaruh suhu udara pengering dan konsentrasi gum arab terhadap aktivitas antioksidan sayur bayam hijau dengan menggunakan spray drying. Sayur bayam hijau yang telah diolah menjadi serbuk menggunakan suhu udara pengering 120°C, 150°C, dan 180°C serta konsentrasi gum arab 8%, 10% dan 12%. Pengujian aktivitas antioksidan dilakukan dengan metode DPPH (1,1 difenil-2-pikrihidrazil) berdasarkan nilai IC50. Uji aktivitas antioksidan diukur dengan menggunakan spektrofotometri UV-Vis pada panjang gelombang 517 nm. Hasil penelitian menunjukkan bahwa perlakuan terbaik dari semua variabel terdapat pada suhu udara pengering 120°C dengan konsentrasi gum arab 8% yang memilki nilai IC50 sebesar 41,63 ppm dan tergolong memiliki aktivitas antioksidan aktif atau kuat.

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Mikroenkapsulasi Senyawa Fenolik Ekstrak Daun Kenikir (Cosmos caudatus K.)

Cited by 8 publications

References 16 publications

Acetylcholinesterase: Inhibitory activity of some Indonesian vegetables and fraction of selected plants

Acetylcholinesterase: Inhibitory activity of some Indonesian vegetables and fraction of selected plants

Characteristics of Red Melinjo Peel Powder Encapsulate with Spray Drying Method

Pengaruh Suhu Dan Konsentrasi Gum Arab Terhadap Aktivitas Antioksidan (Ic50) Pada Proses Spray Drying Bayam Hijau (Amaranthus Hybridus L.)

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