Antioxidant activity of melon fruit (Cucumis melo L. ‘GMP’) ethanolic extract

Zulfikar, Muhammad; Widya, Faiza Senja; Wibowo, Wiko Arif; Daryono, Budi Setiadi; Widiyanto, Slamet

doi:10.1063/5.0015748

Cited by 4 publications

(4 citation statements)

References 6 publications

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“…Selain itu kandungan rasa pahit yang ada di melon GMP juga karena keberadaan senyawa cucurbitacin (Saputri et al, 2020). Potensi antioksidan lain pada buah melon GMP juga telah dipelajari oleh Zulfikar et al (2020) meliputi aktivitas antioksidan yaitu sebesar 73,78% RSA; vitamin C sebesar 27,19 mg/100 g, dan kandungan total flavonoid sebesar 81,87 μg/g. Dalam pengolahan jus buah dilakukan proses pemanasan dengan pasteurisasi yang bertujuan untuk menghentikan kerja enzim perusak kualitas jus buah dan juga mikroorganisme (yeast, bakteri, dan kapang) penyebab pembusukan.…”

Section: Pendahuluanunclassified

SIFAT KIMIA DAN KINETIKA DEGRADASI TERMAL ANTIOKSIDAN JUS MELON (Cucumis melo L.) KULTIVAR GAMA MELON PARFUM

Supriyadi

Husnun

Daryono

2022

j. teknol. pertan. n.a.

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Sebagai salah satu kultivar melon lokal unggul, melon kultivar Gama Melon Parfum (GMP) sangat potensial karena mengandung antioksidan alami. Melon GMP dapat dikonsumsi dalam bentuk jus dan dinikmati oleh masyarakat luas. Tujuan penelitian ini adalah mengevaluasi sifat-sifat jus melon GMP serta mengevaluasi nilai D dan Z sifat antioksidannya yang meliputi kandungan total fenolik, vitamin C, dan aktivitas antioksidan. Penelitian ini menggunakan dua faktor yaitu variasi suhu (65, 77, 88, 92 o C) serta waktu (0, 10, 20, dan 30 menit) pasteurisasi dengan pengulangan sampel sebanyak tiga kali. Hasil menunjukkan bahwa proses pasteurisasi dapat mempengaruhi sifat-sifat jus melon GMP yaitu dapat mendegradasi aktivitas antioksidan, kandungan total fenolik, vitamin C, serta total asam berturut-turut sebesar 51%; 16,8%; 84%; dan 296%. Akan tetapi nilai pH jus melon meningkat setelah dipasteurisasi dengan persentase 1,6%. Kinetika degradasi aktivitas antioksidan dapat didekati dengan menggunakan kinetika reaksi orde pertama rentang nilai D aktivitas antioksidan, total fenolik, dan vitamin C berturut-turut adalah 97, 09-714,29 menit, 400-1666,67 menit, dan 38,76-222,22 menit. Nilai Z berturut-turut sebesar 32,15; 46,95; dan 37,04 °C. Ketiga parameter yang dievaluasi memiliki sifat sensitif terhadap perlakuan termal.Kata kunci-aktivitas antioksidan; kinetika degradasi termal; jus melon; gama melon parfum; pasteurisasi

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Section: Pendahuluanunclassified

SIFAT KIMIA DAN KINETIKA DEGRADASI TERMAL ANTIOKSIDAN JUS MELON (Cucumis melo L.) KULTIVAR GAMA MELON PARFUM

Supriyadi

Husnun

Daryono

2022

j. teknol. pertan. n.a.

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“…The decrease in absorbance was measured at 240 nm at 15 seconds interval for 3 min in UV-Spectrophotometer. (19) The enzyme blank was run simultaneously with 1 ml of distilled water instead of H 2 O 2 in case of blank. The activity of catalase in homogenate is expressed as µ moles of H 2 O 2 utilized/ min/ mg protein.…”

Section: Catalase Activity (Cat)mentioning

confidence: 99%

Antioxidant Revival of Cucumis melo l. Modulates the Oxidant-antioxidant Status on Chromium VI Toxicity Induced Male Albino Rats

Malathi¹,

Vadivelu²,

Rajeshkumar³

2021

IJST

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“…The antioxidant activity of the fruit is influenced by the content of vitamin C and flavonoids. The concentration of these two phytochemicals increased with increasing fruit maturity, and the highest concentration was found in ripe fruit [9]. Meanwhile, the anti-cancer activity of this melon has not been explored.…”

Section: Introductionmentioning

confidence: 98%

Chloroform Fraction of Cucumis melo L. ‘Gama Melon Parfum’ Cytotoxicity against Breast Cancer Cell T47D and MCF7

Salamah

Widiyanto

2022

BIO Web Conf.

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Nature is the source of various types of phytochemicals. Some of them are unique chemical compounds only found in certain plants. For example, Cucurbitacin is found in the family Cucurbitaceae. Cucumis melo 'Gama Melon Parfum' (GMP) is a member of the Cucurbitaceae family. Unlike melons in general, GMP melons have a bitter taste. The taste is caused by the high Cucurbitacin content. These compounds are known as anti-cancer. This study aims to identify Cucurbitacin in GMP melons and determine their effects on T47D and MCF7 breast cancer cells. GMP melon fruit medium phase (20DAA) was macerated by methanol and continued by fractionation with chloroform. Cucurbitacin B compounds in the chloroform fraction were identified using HPLC. A cell cytotoxicity test was carried out using an MTT assay with five concentration variations of the chloroform fraction. They were 7.8125, 15,625, 31.25, 62.5, and 125μg/ml. The apoptosis test was carried out using the flow cytometry method with five concentration variations of the chloroform fraction. They were 1, ½, ¼, 1/10, and 1/100 IC50. The results showed that Cucurbitacin B was found in the chloroform fraction with a concentration of 15.69 μg/mL per 1 mg of the chloroform fraction. The IC50 values of T47D and MCF7 cells, respectively, were 98 and 10 μg/ml. The apoptotic test on MCF7 cells showed that at a concentration of 1/100 IC50, the chloroform fraction was able to induce cells to undergo apoptosis.

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Antioxidant activity of melon fruit (Cucumis melo L. ‘GMP’) ethanolic extract

Cited by 4 publications

References 6 publications

SIFAT KIMIA DAN KINETIKA DEGRADASI TERMAL ANTIOKSIDAN JUS MELON (Cucumis melo L.) KULTIVAR GAMA MELON PARFUM

SIFAT KIMIA DAN KINETIKA DEGRADASI TERMAL ANTIOKSIDAN JUS MELON (Cucumis melo L.) KULTIVAR GAMA MELON PARFUM

Antioxidant Revival of Cucumis melo l. Modulates the Oxidant-antioxidant Status on Chromium VI Toxicity Induced Male Albino Rats

Chloroform Fraction of Cucumis melo L. ‘Gama Melon Parfum’ Cytotoxicity against Breast Cancer Cell T47D and MCF7

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