Phytochemical and acute toxicity studies of ethanol extract from Pedada (Sonneratia caseolaris) fruit flour (PFF)

Jariyah, Jariyah; Widjanarko, Simon Bambang; Yunianta, Yunianta; Estiasih, Teti

doi:10.18517/ijaseit.5.2.485

Cited by 15 publications

(17 citation statements)

References 6 publications

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“…The results of this study showed that biscuit preferred by the panelist was with substitution 20% of PFF (biscuit PFF) and 20% of LFF (biscuit LFF). The previous results showed that PFF and LFF contains dietary fibers and bioctive compounds, such as flavonoid, phenol, tannin (Jariyah et al, 2015), vitamin C, and minerals (Jariyah et al, 2014). Those compounds are good for health and can be used for substitution in biscuit products.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antidiabetic and Anticholesterol Properties of Biscuit Product With Mangrove Fruit Flour (Mff) Substitution

2019

CRPJFST

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These fruits contain bioactive compounds and dietary fibers which is very potential for substitution to biscuit products. This study evaluated the antidiabetic and anticholesterol properties in the produced biscuits that were substituted with mangrove fruit flour (Pedada and Lindur fruits). This study used split plot design consisted of 2 factors. The first factor was divided into 5 groups (positive control group, negative control group, biscuit control group, Pedada biscuit group, and Lindur biscuit group), each group consisted of 4 rats and the second factor was blood taking time consisted of 5 time intervals (0, 1, 2, 3 and 4 weeks). The study parameters were rats' blood glucose, body weight, short chain fatty acids (SCFA), and lipid profiles. This study obtained that biscuits produced using mangrove fruit flour had antidiabetic properties since it could decrease rats' blood glucose and increased of body weight for 4 weeks. The biscuits feeding had no significant effect on acetic acid and butyric acid, but had significant effect on propionic acid level. Anticholesterol properties indicated that the biscuits could decrease of total cholesterol, low density, lipoprotein (LDL), triglyceride, and could increase of high density lipoprotein (HDL).

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Section: Introductionmentioning

confidence: 99%

Evaluation of Antidiabetic and Anticholesterol Properties of Biscuit Product With Mangrove Fruit Flour (Mff) Substitution

2019

CRPJFST

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“…10 This plant contains secondary metabolites such as flavonoids, 11 phenolics, terpenoids, steroids, and alkaloids. 3,12,13 S. caseolaris is a plant to bear fruit and includes numerous small seeds are covered with flesh. It has bioactive components including Alkaloids, saponins, terpenoids, tannins, flavonoids, steroids, and derivates of benzene carboxylate, 8,12 and commonly consumed by the community in Java and Kalimantan island.…”

Section: Introductionmentioning

confidence: 99%

“…3,12,13 S. caseolaris is a plant to bear fruit and includes numerous small seeds are covered with flesh. It has bioactive components including Alkaloids, saponins, terpenoids, tannins, flavonoids, steroids, and derivates of benzene carboxylate, 8,12 and commonly consumed by the community in Java and Kalimantan island. The ripe fruit has a distinctive flavor and pharmacological properties similar to other parts.…”

Section: Introductionmentioning

confidence: 99%

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In vitro Antimicrobial Activity Evaluation of Mangrove Fruit (Sonneratia caseolaris L.) Extract

Ahmad¹,

Ambarwati²,

Lukman³

et al. 2018

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Introduction: Mangrove fruit (Sonneratia caseolaris L) from Sonneratiaceae family known with local name "Pidada Merah" has bioactive components. The present study aimed to evaluate the antimicrobial activity of this plant. Method: The sample was macerated using methanol, the antimicrobial activity assay was performed using agar disc diffusion method against Escherichia coli ATTC9637, Staphylococcus aureus ATTC6538, and Candida albicans ATTC10231. Results: Antimicrobial activity of Mangrove fruit methanol extract were obtained the optimum concentration of S. aureus of 80%, E. coli of 15%, and C. albicans of 30%. Conclusion: based on the results, the sample has antimicrobial properties, and this is a preliminary data for further study.

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“…Biscuits can be enriched with carrot extracts to increase β-carotene for health benefits [5]. Mangrove fruit flour (MFF) is rich in dietary fiber and bioactive compounds can potentially contribute to the development of functional food products [6], [7], [8]. Therefore, MFF can be mixed with wheat flour as a composite flour to make biscuits.…”

Section: Introductionmentioning

confidence: 99%

Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

Jariyah

Yektiningsih

Sarofa

et al. 2018

InJAR

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Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.

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Phytochemical and acute toxicity studies of ethanol extract from Pedada (Sonneratia caseolaris) fruit flour (PFF)

Cited by 15 publications

References 6 publications

Evaluation of Antidiabetic and Anticholesterol Properties of Biscuit Product With Mangrove Fruit Flour (Mff) Substitution

Evaluation of Antidiabetic and Anticholesterol Properties of Biscuit Product With Mangrove Fruit Flour (Mff) Substitution

In vitro Antimicrobial Activity Evaluation of Mangrove Fruit (Sonneratia caseolaris L.) Extract

Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits

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