Identification of Phytochemical Extract of a Combination of Young Coconut Water, Ginger and Turmeric

Hasti, Florentina Saji; Kopon, Aloisius Masan; Baunsele, Anselmus Boy; Tukan, Maria Benedikta; Leba, Maria Aloisia Uron; Boelan, Erly Grizca; Komisia, Faderina

doi:10.30598//ijcr.2022.9-flo

Cited by 8 publications

(9 citation statements)

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“…Microbes can contaminate food in a variety of ways, including growth, nutrient consumption, enzymatic alterations, unpleasant flavors, chemical breakdown, and the production of chemicals. Food deterioration affects the human health and cause disease like diarrhea, cholera, vomiting, nausea and stomach pain [34,35,36]. An increasing percentage of consumers especially after Covid-19 pandemic prefer minimal processing of foods, without artificial preservatives.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices

Roy,

Garg

2023

EJNFS

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AIMS: Evaluation of the effects of treatment of aqueous extracts and powder of spices on enhancement of refrigerated shelf life of vegetables. Study Design: Aqueous extract and powder of turmeric (Curcuma longa), black pepper (Piper nigrum), garlic (Allium sativum)and cumin (Cuminum cyminum)were used to enhance refrigerated shelf life of potatoes (Solanum tuberosum), taro roots (Colocasia esculenta), bottle gourd (Lagennaria siceraria)and tomatoes (Solanum lycopersicum). Place and Duration: The study was made at Shobhit Institute of Engineering & Technology, Meerut during the period of January to December, 2022. Methodology: Microbial counts technique was used to evaluate the impact of spice treatment on boiled foods stored in the refrigerator. Results: We found that aqueous treatment of spices was not as effective as treatment with powdered spices. Black pepper treatment enhanced the storage life of all four vegetables followed by turmeric, garlic and cumin. The mixed treatment with turmeric, black pepper, garlic and cumin was very effective and safe for consumption for up to 3 days when stored in refrigerator. Conclusion: Unconsumed extra foods are commonly stored in refrigerator throughout the world and it is suggested that if the boiled vegetables are treated with a mixture of powder of turmeric + black pepper + garlic + cumin, they may be stored for longer time.

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Section: Resultsmentioning

confidence: 99%

Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices

Roy,

Garg

2023

EJNFS

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“…Phytochemical screening was used to determine the groups of secondary metabolites that exhibit biological activities in plants (Hasti et al, 2022). Phytochemical screening showed that the methanol extract of senggani fruit contained flavonoids, phenols, alkaloids, saponins, and tannins.…”

Section: Phytochemical Screeningmentioning

confidence: 99%

The Phenolic, Flavonoid, and Anthocyanin Content From Methanol Extract of Senggani Fruit and Its Antioxidant Activity

Purwaningsih¹,

Fathiah

Amaliyah³

et al. 2023

Indo. J. Chem. Res.

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Senggani fruit is an edible fruit that tastes sweet, has an attractive color, blue or reddish purple, and is thought to contain anthocyanin. The senggani fruit can be used as a source of natural dyes and is known to have active components as a source of antioxidants. This study aimed to measure the phenolic, flavonoid, and anthocyanin content and the antioxidant activity of the methanol extract of senggani fruit. Senggani fruits were extracted by maceration using methanol. The phytochemical screening test was performed. The phenolic, flavonoid, and anthocyanin content was measured using the Folin-Ciocalteu, AlCl3, and pH differential, respectively. The antioxidant activity test was carried out using the DPPH method. The phytochemical screening test showed the methanol extract of senggani fruit contained phenols, flavonoids, alkaloids, saponins, and tannins. In this study, the total phenol content was 154.880 mg GAE/g, the total flavonoid content was 6.827 mg QE/g, and the anthocyanin level was 7.516 mg/100 g. The antioxidant activity using the DPPH method showed that the methanol extract of senggani fruit had moderate antioxidant activity, with an IC50 value of 99.79 ppm.

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“…To determine the solubility of the extract, EDAP was taken as much as 1 mL and added to a test tube containing 2 mL of distilled water, acetone, chloroform, 96% methanol and diethyl ether. After that shake the mix slowly until a few minutes (Hasti et. al., 2022).…”

Section: Solubility Test Of Edapmentioning

confidence: 99%

Phytochemical Screening and TLC Profiling of Combination Extracts of Avocado (Persea americana Mill.) and Papaya (Carica papaya) Leaves from Timor Island

Kafelau

Kopon

Baunsele

et al. 2022

Indo. J. Chem. Res.

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Traditionally in the village of Alor, East Nusa Tenggara Province, a combination of avocado and papaya leaves is often used to treat malaria. To be able to be developed as an ingredient in traditional medicine, it is necessary to conduct preliminary research to determine the content of secondary metabolites contained in the combination of avocado and papaya leaves. This study aims to determine the secondary metabolites contained in avocado and papaya leaves through phytochemical screening and Thin Layer Chromatography (TLC) analysis. Extraction was carried out using methanol solvent by maceration, and the extract yield was 91.4%. Testing the content of secondary metabolites in avocado and papaya leaf extracts was carried out by phytochemical screening. Furthermore, the TLC test was carried out to confirm the presence of a positive group of compounds on phytochemical screening, and to determine the chromatographic profile of the extract. After being tested by phytochemical and TLC analysis, the extract contains several metabolites, including flavonoids, alkaloids, tannins, saponins, and steroids. The TLC system used in this study can separate the phytochemical content and give positive results that confirm the results of the phytochemical screening.

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Identification of Phytochemical Extract of a Combination of Young Coconut Water, Ginger and Turmeric

Cited by 8 publications

References 0 publications

Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices

Enhancement of Refrigerated Shelf Life of Foods against Microbial Spoilage Using Indian Spices

The Phenolic, Flavonoid, and Anthocyanin Content From Methanol Extract of Senggani Fruit and Its Antioxidant Activity

Phytochemical Screening and TLC Profiling of Combination Extracts of Avocado (Persea americana Mill.) and Papaya (Carica papaya) Leaves from Timor Island

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