Pengaruh Lama Penyimpanan Terhadap Aktivitas Antioksidan Ekstrak Daun Miana (Coleus atropurpureus L. Benth)

Khotimah, Husnul; Agustina, Risna; Ardana, Mirhansyah

doi:10.25026/mpc.v8i1.295

Cited by 10 publications

(7 citation statements)

References 2 publications

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“…It was found that fresh apples have a lower quercetin content than (Ventiyaningsih et al, 2016). Room temperature storage can also reduce antioxidant activity such as quercetin as evidenced in previous studies that at room temperature storage, rosella flower extract decreased antioxidant activity (Khotimah et al, 2018).…”

Section: Examination Of Quercetin Levelsmentioning

confidence: 80%

Differences of Quercetin Content in Fresh and Extracts Local Apples using High Performance Liquid Chromatography Method

Authoria,

Wijayanti,

Febrinasari

2023

JHBS

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Background : Oxidative stress is an imbalance between pro-oxidants and endogenous antioxidants resulting in cell damage and degenerative diseases. As horticultural commodities, apples have superior varieties of Manalagi and Romebeauty. Apples contain exogenous antioxidants, namely quercetin that effectively contributes to the management of oxidative stress. Purpose : The study used laboratory experimental methods to determine differences in quercetin content in fresh apples and apple extracts of Manalagi and Romebeauty. Research methodology : Determination of quercetin content of fresh apples and apple extract used the High Performance Liquid Chromatograph (HPLC) method. The samples used were fresh apples and apple viscous extract of Manalagi and Romebeauty obtained respectively from UPT Medika Material Laboratory of Batu City and Food Engineering Laboratory of Soegijapranata Catholic University Semarang using maceration process with ethanol solvent.Findings : The results showed that the average levels of quercetin in fresh apples of Manalagi and Romebeauty varieties were 13,685 ppm and 15,544 ppm respectively. Extraction of 70% ethanol from 100 grams of Manalagi and Romebeaty varieties resulted in 38.123 grams and 52.699 grams of thick extract. The average levels of quercetin in Manalagi and Romebeauty extracts were 422.235 ppm and 243.454 ppm. It can be concluded that the extract can optimize the quercetin content. Research limitations : The quercetin content in local apple extracts of Manalagi and Romebeauty can be used as an alternative to antioxidant therapy due to oxidative stress. Originality/value : Analyzing differences in quercetin content in fresh apples and apple extracts.

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Section: Examination Of Quercetin Levelsmentioning

confidence: 80%

Differences of Quercetin Content in Fresh and Extracts Local Apples using High Performance Liquid Chromatography Method

Authoria,

Wijayanti,

Febrinasari

2023

JHBS

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“…Therefore, based on the test results, it can be concluded that the addition of 200 mL and 300 mL of noni juice with a fermentation time of 7 days had a significant effect on increasing the antioxidant activity of kombucha. The DPPH test measures antioxidant activity by involving the oxidation and reduction process of antioxidant compounds, such as phenols produced in the fermentation process by SCOBY microorganisms, with DPPH compounds [9]. A fermentation time of 7 days is more optimal for increasing antioxidant activity because drinks fermented for more than 10 days are at risk of damage due to organic acid fertilization.…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Antioxidant Activity and Consumer Acceptance Level of Kombucha Tea With Noni Fruit Extract (Morinda citrifolia)

Jennifer,

Surya

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to investigate the impact of fermentation time and the best formulation of black tea and noni fruit juice on the production kombucha with the highest hedonic value and antioxidant activity. The research method involved (1) preparing kombucha tea, (2) assessing antioxidant activity, Total Solids value, pH value of the sample, and (3) conducting statical analysis using One-Way ANOVA followed by Tukey’s Post Hoc Test at a confidence level a = 5% and T test. The addition of noni juice was found to increase the antioxidant activity in kombucha; however, it reduced the overall hedonic value of kombucha. In conclusion, this study determined that sample P2 (200 mL of noni juice in 800 mL of black tea) was the best formulation. Statistical tests revealed that both fermentation time and formulation P2 significantly influenced the increase in antioxidant activity, reaching 41.20%. Additionally, the highest hedonic score was achived by the control sample fermented for 7 days, which scored to 6.68%.

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“…Lama penyimpanan juga berpengaruh terhadap total flavonoid, karena semakin singkat lama penyimpanan, proses oksidasi senyawa flavonoid akan semakin singkat pula. Hal ini dibuktikan pada penelitian Khotimah et al (2018) melaporkan bahwa pada penyimpanan ekstrak daun miana hari pertama pada suhu 8-15℃ setelah penyimpanan hari ke-3, 7 dan 14 kadar flavonoid total mulai mengalami penurunan yaitu pada hari ke-3, ke-7 dan ke-14 berturut-turut sebesar 10,62%, 10,18% dan 10,01%…”

Section: Total Flavonoidunclassified

Aktivitas Antioksidan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Pada Perlakuan Suhu dan Lama Penyimpanan

Giskha

Putra

Antara

2023

JRMA

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This research was conducted to determine effect of temperature and storage time on antioxidant activity of cocoa pod husk extract (Theobroma cacao L.) and to obtain the best combination of storage temperature and storage time that can maintain the antioxidant activity of the extract. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was the storage temperature which consisted of 3 level that namely room temperature (27 ±2)?, cold temperature (5 ±2)? and freezing temperature (-10 ±2)?. The second factor was the storage time which consisted of 4 level namely 1, 2, 3, and 4 weeks. The data were analyzed by analysis of variance and continued with Tukey test. The results showed that the temperature and storage time had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. Interactions between treatments had a very significant effect on total phenol, total flavonoid and antioxidant capacity of cocoa pod husk extract. The best treatment showed that freezing storage (-10 ±2)? for 1 week can maintain total phenol was 12.32 ± 0.08 mg GAE/g extract, total flavonoid was 4.07 ± 0.09 mg QE/g extract, antioxidant capacity was 6.50 ± 0.02 mg GAEAC/g extract.

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Pengaruh Lama Penyimpanan Terhadap Aktivitas Antioksidan Ekstrak Daun Miana (Coleus atropurpureus L. Benth)

Cited by 10 publications

References 2 publications

Differences of Quercetin Content in Fresh and Extracts Local Apples using High Performance Liquid Chromatography Method

Differences of Quercetin Content in Fresh and Extracts Local Apples using High Performance Liquid Chromatography Method

Antioxidant Activity and Consumer Acceptance Level of Kombucha Tea With Noni Fruit Extract (Morinda citrifolia)

Aktivitas Antioksidan Ekstrak Kulit Buah Kakao (Theobroma cacao L.) Pada Perlakuan Suhu dan Lama Penyimpanan

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