Pengaruh Variasi Formulasi Dan Waktu Pengeringan Terhadap Karakteristik Minuman Herbal Daun Beluntas Dan Daun Mint

Apriliyani, Dinda Anggie; Prabawa, Sigit; Yudhistira, Bara

doi:10.21107/agrointek.v15i3.10492

Cited by 3 publications

(3 citation statements)

References 10 publications

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“…This is in line with the phytochemicals test results of perilla leaves extract conducted at UPT Analytical Laboratory, Udayana University Bali, with carotenoids 11,518.6733 mg/100g, terpenoids were detected, flavonoids 9,961.77 mg/100g, and phenol 3,405.02 mg/100g. When compared to a study by Straumite et al, using the peppermint leaf extract (Mentha piperita L.), the carotenoid content was 10.3 mg/100g, which was lower than perilla leaves (Apriliyani et al, 2021) In this study, there was a significant decrease in TNF-alpha levels between the control group and the treatment group.…”

Section: Effect Of Perilla Leaves Extract (Perilla Frutescens) On Tnf...contrasting

confidence: 68%

Oral Administration of Perilla (Perilla frutescens) Leaves Extract Inhibited the Increase of Tumor Necrosis Factor-Alpha, Interleukin-6 and Did Not Inhibit the Increase of Foam Cell Amount in Obese Wistar Rats (Rattus norvegicus)

Agustina Pratanu,

Eka Darwinata,

Gusti Made Aman

2023

IJRP

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Background: Obesity is a disorder involving excessive fat accumulation which increases the formation of reactive oxygen species that leads to inflammation and atherosclerosis. Perilla (Perilla frutescens) leaves possess antiinflammatory effects and is rich in antioxidants, such as terpenoid, carotenoid, phenol, and flavonoid. The purpose of this study was to prove whether the administration of perilla (Perilla frutescens) leaves extract may have an inhibitory effect towards the build-up of TNF-alpha, IL-6, and foam cell in obese Wistar rats. Methods: This research was an experimental randomized post-test only control group design. Samples were 34 obese male rats (Rattus norvegicus) aged 6-8 weeks. The samples were divided into 2 groups, namely the control group which was obese rats administered with high fat diet and placebo (distilled water), and the treatment group which was obese rats allotted with high fat diet and perilla (Perilla frutescens) leaves extract with a dose of 500 mg/kg rat weight for 4 weeks. TNF-alpha and IL-6 were measured by ELISA method from rat blood serum, foam cell was examined by histopathology examination from the ascending aorta. The research data was analyzed using T-independent test. Results: The results showed that there was a significantly lower outcome in the mean level of TNF-alpha, the mean of control group was 80.09±1.64 pg/mL and the treatment group was 60.40±1.35 pg/mL (p<0.001). Similarly, there was a significantly lower results in the mean level of IL-6, the mean of control group was 0.67±0.00 pg/mL and the treatment group was 0.51±0.08 pg/mL (p<0.05). There was no significant difference in the mean level of foam cell, the p value was 0.215 even though the mean level of foam cell in control group was 1.78±2.60 cells/field of view and in treatment group was 0.70±1.72 cells/field of view. Conclusions: From the outcomes of this study, it could be concluded that oral administration of perilla (Perilla frutescens) leaves extract significantly inhibited the increase of TNF alpha levels and IL-6 levels, but did not inhibit the increase of foam cell amount in obese Wistar rat.

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Section: Effect Of Perilla Leaves Extract (Perilla Frutescens) On Tnf...contrasting

confidence: 68%

Oral Administration of Perilla (Perilla frutescens) Leaves Extract Inhibited the Increase of Tumor Necrosis Factor-Alpha, Interleukin-6 and Did Not Inhibit the Increase of Foam Cell Amount in Obese Wistar Rats (Rattus norvegicus)

Agustina Pratanu,

Eka Darwinata,

Gusti Made Aman

2023

IJRP

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“…Peppermint leaves (Mentha piperita L.) have a fragrant smell and refreshing cold taste because they contain essential oils in the form of menthol oil (73.7-85.8%), menthone, and methyl acetate, high in resin and tannins which are polyphenol-type antioxidants. prevent or neutralize the effects of free radicals (Apriliyani et al, 2021). Cinnamon (Cinnamomum burmanii) contains essential oils, cinnamic, coumarin, cinnamic acid, cinnamaldehyde, anthocyanins, flavonoids, phenolic compounds, tannins, calcium oxalate, aromatic aldehyde compounds (Emilda, 2018).…”

Section: Introductionmentioning

confidence: 99%

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

et al. 2022

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Aloe vera rind contains antioxidant active components that can be used as raw materials for making herbal teas. The purpose of this study was to obtain the optimal formula for making herbal tea drinks made from aloe vera rind with a mixture of mint leaves and cinnamon by using the Expert Design 12 program with the D-optimal Mixture method. The formulations studied were obtained from the upper and lower limits of each raw material, so 16 formulas were obtained. Each quality formula was tested chemically and physically (lightness, antioxidant activity) and organoleptic (taste, color, odor, and overall), then the optimization stage was carried out to obtain the most optimal formula by determining the desired response value criteria. The optimal formula of herbal tea that has been selected by the Design Expert program with the Mixture D-optimal method with component proportions of 65,79% aloe vera rind, 30% mint leaf, and 4,21% cinnamon, has a desirability value of 0.604. Herbal tea has a green color, with a strong odor and a non-bitter taste.

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“…The astringent and bitter taste in beverages with the addition of mint leaves is caused by compounds catechins and alkaloid compounds found in the leaf. The content of tannins in a material determines qualities related to color, taste, and steeping aroma because tannins can coagulate protein to produce an astringent taste in steeping water [18].…”

Section: Taste Hedonic Testmentioning

confidence: 99%

Sensory Properties and antioxidant activity ofChrysanthemumFlower tea bags with lemon peels and mint leaves

2022

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The Covid-19 pandemic has had an impact on many business sectors including the cut-flower of Chrysanthemum. Sales of cut-flowers have decreased and the farmer suffering huge losses. It is necessary to develop a Chrysanthemum product to increase its economic value. This study aims to determine the sensory properties and antioxidant activity of Chrysanthemum tea in bags with the addition of lemon peels and mint leaves. The treatments in this research consisted of 6 formulations of Chrysanthemum: lemon peels: and mint leaves; FI (80%: 0%: 0%); F2 (80%: 20%: 0%); F3 (80%: 0%: 20%); F4 (80%: 10%: 0%); F5 (80%: 0%: 10%) and F6 (80%: 0%: 0%). Sensory properties were determined by hedonic tests (color, aroma, and taste of tea brewed water) with 30 panelists. Antioxidant activity was determined by the DPPH method and polyphenol content by the spectrophotometric method. The results of the hedonic test showed that F2 was the most preferred on the color and aroma parameters, while F2 and F4 had the same average value for the taste parameter. The highest antioxidant activity value was F2 with an IC50 value was 134,38 ppm and polyphenol content was 81.42 ppm.

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Pengaruh Variasi Formulasi Dan Waktu Pengeringan Terhadap Karakteristik Minuman Herbal Daun Beluntas Dan Daun Mint

Cited by 3 publications

References 10 publications

Oral Administration of Perilla (Perilla frutescens) Leaves Extract Inhibited the Increase of Tumor Necrosis Factor-Alpha, Interleukin-6 and Did Not Inhibit the Increase of Foam Cell Amount in Obese Wistar Rats (Rattus norvegicus)

Oral Administration of Perilla (Perilla frutescens) Leaves Extract Inhibited the Increase of Tumor Necrosis Factor-Alpha, Interleukin-6 and Did Not Inhibit the Increase of Foam Cell Amount in Obese Wistar Rats (Rattus norvegicus)

Optimization of herbal tea drink formula based on aloe vera rind (Aloe barbadensis miller)

Sensory Properties and antioxidant activity ofChrysanthemumFlower tea bags with lemon peels and mint leaves

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