Role of the Red Fruit (Pandanus conoideus LAM) Ethyl Acetate Fraction on the Induction of Apoptosis vs. Downregulation of Survival Signaling Pathways in Cervical Cancer Cells

Achadiyani, .; Septiani, Leri; Faried, Ahmad; Bolly, Hendrikus Masang Ban; Kurnia, Dikdik

doi:10.9734/ejmp/2016/24492

Cited by 9 publications

(1 citation statement)

References 10 publications

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“…Buah Merah oil (BMO) is an unrefined edible oil obtained from the fruit of Buah Merah ( Pandanus conoideus , also called red fruit). BMO has recently received considerable attention because of its wide range of potential biological activities, such as anti‐inflammatory (Rhee et al., 2020), anti‐atherosclerotic (Xia et al., 2018), and anti‐tumor properties (Achadiyani et al., 2016). Although there have been few studies on the active constituents responsible for the claimed health benefits of BMO, the benefits might be attributed to the presence of minor components (e.g., carotenoids, tocopherols, and sterols) contained in the oil (Sarungallo et al., 2015a).…”

Section: Introductionmentioning

confidence: 99%

Lipase‐catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil

Aum

Hwang

Choi

et al. 2023

Journal of Food Science

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Buah Merah oil (BMO) is unrefined edible oil containing a high level of free fatty acids (FFA; ∼30% w/w). This study was aimed at preparing deacidified BMO from BMO via lipase-catalyzed esterification of FFA in BMO with added glycerol, using Duolite A568-immobilized Eversa Transform 2.0 (Thermomyces lanuginosus lipase) as biocatalyst. BMO containing 2.4% w/w FFA and 94.6% w/w triacylglycerol was obtained under optimal reaction conditions (temperature, 70 • C; FFA-to-glycerol molar ratio, 3:1; enzyme loading based on the protein quantity, 3.75 mg/g BMO, and reaction time, 48 h). No significant difference was found in the contents of β-carotene, tocopherols, and phytosterols between raw and deacidified BMO. The induction period of oxidation was significantly longer in deacidified BMO (16.37 h) than in raw BMO (0.03 h). These results suggest that deacidified BMO could be enzymatically prepared without the loss of health-beneficial minor components while enhancing the oxidative stability.

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