Antioxidant and toxicity activity of aqueous extracts from various parts of breadfruit and breadnut

Vianney, Yoanes Maria; Putra, Sulistyo Emantoko Dwi; Purwanto, Maria Goretti Marianti

doi:10.1080/15538362.2020.1828222

Cited by 5 publications

(3 citation statements)

References 51 publications

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“…They found that IC50 results of sukun leaves was 100.00 mcg/ml. The results was not accordance because the material used in their research was young and fresh Sukun leaves [21]. The results however, in accordance with the finding of Soifoini et al They found that antioxidant activity of Sukun leaves was strong.…”

Section: Resultsmentioning

confidence: 60%

Antioxidant Analysis of Sukun (Artocarpus Altilis (Parkinson) Fosberg) Leaves Using DPPH and IC50 Methods

Manurung,

Nida,

2024

KEG

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Sukun (Artocarpus altilis (Parkinson) Fosberg) are abundantly found in Indonesia. However, the usage of it was very limited. This research was conducted to analyze the antioxidant activity of Sukun leaves as one of the underused plants in Indonesia. Mature Sukun leaves were extracted using maceration method where 96% technical ethanol was used as the solvent. DPPH analysis was conducted using Burdan and Olezek method (2001). IC50 method was performed to analyze Vit C content of Sukun leaves. The analysis was performed on 2, 3, 4, 5, and 6 ppm concentrations. By using the DPPH method, it was found that the total antioxidant activity of the extract was 45.79; 48.11; 49.38; 50.95; and 51.70 respectively. IC 50 analysis shows that the vitamin C content of the extract was 54.82; 57.72; 60.64; 63.94; and 65.49 respectively for every concentration. It can be concluded that Sukun leaves showed strong antioxidant activity. Keywords: antioxidant analysis, Sukun (Artocarpus altilis), nutrition analysis, underused plant

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Section: Resultsmentioning

confidence: 60%

Antioxidant Analysis of Sukun (Artocarpus Altilis (Parkinson) Fosberg) Leaves Using DPPH and IC50 Methods

Manurung,

Nida,

2024

KEG

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“…Most of the studies focus on the acute toxicity of breadfruit bark and leaves which revealed no toxic reaction or mortality ( 71 , 72 ). However, Vianney et al ( 73 ) reported that the half maximal effective concentration (EC 50 ) toxicity value of breadfruit pulp extract was greater than the effective concentration for the antioxidant activity from the various assays, which confers the food safety of breadfruit pulp. Kumaraswamy and Senthamarai ( 74 ) reported that minerals, trace and heavy metal composition of breadfruit pulp using ethanol extraction was within the recommended dietary allowances (RDA) for adults established by USA National Institute of Health (NIH).…”

Section: Nutritional Composition Of Breadfruit Flour and Starchmentioning

confidence: 99%

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

2023

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Breadfruit is an underutilized but highly nutritive crop containing complex carbohydrates while being low in fat. It is also a good source of essential amino acids (leucine, isoleucine, and valine). With a better understanding of breadfruit’s morphology, its potential as a global solution to food security has been gaining popularity. Breadfruit has been forecasted to have a larger amount of suitable cultivable land area compared to major crops such as rice and wheat, making its cultivation more desirable. Due to its highly perishable nature, good post-harvesting and post-processing practices are essential to extend the shelf life of breadfruit for global transportation and consumption. This paper aims to provide a comprehensive review on various processing methods of flour and starch, nutritional significance and new food applications of this novel food staple. In this review, the effects of the different processing and post-processing methods of breadfruit flour and starch have been described, and the nutritional composition and application of breadfruit flour as an ingredient replacer in various food applications have been discussed. It is vital to understand the processing and post-processing methods of breadfruit flour to enhance its shelf-life, physicochemical and functional properties. Furthermore, a compilation of novel food applications has been done to promote its use in the food industry. In conclusion, breadfruit flour and starch are highly versatile for use in numerous food products with added health benefits.

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“…Ekstrak air dari daun dan beberapa bagian buah (kulit, daging dan biji) kluwih mempunyai aktivitas antioksidan terhadap radikal DPPH dengan nilai IC50 berkisar antara 80 sampai 250 µg/mL. Ekstrak air dari biji dan daun kluwih menunjukkan aktivitas yang kuat (50-100 µg/mL), kulit buah kluwih memiliki aktivitas yang sedang (101-150 µg/mL), dan daging buah kluwih memiliki aktivitas yang rendah (>150 µg/mL) [63]. Senyawa yang berperan sebagai antioksidan antara lain β-sitosterol pada daun, sikloartenol asetat pada batang, β-amyrin asetat dan sikloeugenol pada kulit [29,30].…”

Section: Aktivitas Antioksidanunclassified

Profil Fitokimia dan Aktivitas Antioksidan Beberapa Tumbuhan Genus Artocarpus di Indonesia

et al. 2021

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Artocarpus merupakan tumbuhan genus utama keluarga Moraceae dengan jumlah spesies hampir 1.400. Beberapa spesies dari genus tersebut dapat dimanfaatkan sebagai makanan dan obat tradisional di Asia Tenggara, termasuk Indonesia. Jenis yang banyak tumbuh di Indonesia yaitu Artocarpus altilis (sukun), Artocarpus camansi (kluwih), Artocarpus heterophyllus (nangka), Artocarpus integer (cempedak), dan Artocarpus odoratissimus (tarap). Tumbuhan tersebut memiliki potensi sebagai bahan obat dan punya nilai gizi yang tinggi. Review ini bertujuan untuk mengkaji perbedaan antar spesies, profil fitokimia, dan aktivitasnya sebagai antioksidan dari kelima tumbuhan tersebut. Narrative review ini ditulis berdasarkan penelusuran literatur yang berupa publikasi artikel penelitian yang ada di basis data Google Scholar, PubMed, dan Science Direct. Selain itu digunakan sumber pustaka lain berupa buku dan naskah tugas akhir untuk memperkaya isi artikel. Hasil kajian literatur terhadap 5 tumbuhan tersebut menunjukkan bahwa beberapa tumbuhan memiliki kemiripan morfologi daun walaupun secara fisik masih bisa dibedakan. Profil fitokimianya memiliki keunikan dengan kandungan utama berupa senyawa fenolik termasuk flavonoid, stilbenoid, arilbenzofuron, dan neolignan yang tersebar pada bagian daun, buah, bunga, dan kulit. Keunikan tersebut ditemui dengan adanya senyawa golongan flavonoid terprenilasi dan tergeranilasi. Senyawa fenolik tersebut mempunyai kemampuan sebagai antioksidan pada beberapa model uji dan potensial untuk dikembangakan sebagai antioksidan atau kandidat obat terutama untuk penyakit yang melibatkan mekanisme radikal bebas dalam mekanisme patofisiologinya.

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Antioxidant and toxicity activity of aqueous extracts from various parts of breadfruit and breadnut

Cited by 5 publications

References 51 publications

Antioxidant Analysis of Sukun (Artocarpus Altilis (Parkinson) Fosberg) Leaves Using DPPH and IC50 Methods

Antioxidant Analysis of Sukun (Artocarpus Altilis (Parkinson) Fosberg) Leaves Using DPPH and IC50 Methods

Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications

Profil Fitokimia dan Aktivitas Antioksidan Beberapa Tumbuhan Genus Artocarpus di Indonesia

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