Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena angustifolia (Medik.) Roxb.) Leaves’ Case

Indrasti, Dias; Andarwulan, Nuri; Purnomo, Eko Hari; Wulandari, Nur

doi:10.12944/crnfsj.6.3.04

Cited by 36 publications

(22 citation statements)

References 96 publications

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“…Klorofil dapat berikatan dengan TiO2 karena memiliki gugus karboksilat sehingga dapat menambah efisiensi dalam konversi energi menjadi lebih baik [16]. Selain itu, daun suji banyak ditemukan di Asia yang melimpah di Indonesia dan Malaysia, namun pemanfaatannya masih belum maksimal, biasanya digunakan sebagai pewarna makanan atau nonpangan [17]. Pada penelitian ini dilakukan pemanfaatan kulit buah naga karena kulit buah naga mengandung antosianin.…”

Section: Pendahuluanunclassified

Studi Elektrokimia Klorofil dan Antosianin Sebagai Fotosensitizer DSSC (Dye-Sensitized Solar Cell)

Sova

Setiarso²

2021

UJC

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Abstrak. Pada penelitian ini dilakukan analisis elektrokimia ekstrak klorofil dan antosianin dari daun suji (Pleomele Angustifolia) dan kulit buah naga merah (Hylocereus Polyrhizus) sebagai sensitizer pada Dye-Sensitized Solar Cell (DSSC). Klorofil dari daun suji dan antosianin dari kulit buah naga merah diekstraksi menggunakan pelarut etanol. Karakterisasi klorofil dan antosianin dilakukan dengan menggunakan spektrofotometri UV-Visible untuk mengetahui serapan panjang gelombang dan celah pita energi, karakterisasi elektrokimia klorofil dan antosianin dilakukan menggunakan voltametri siklik. Pada penelitian ini dihasilkan klorofil dengan serapan panjang gelombang sebesar 663 nm dan 439 nm sedangkan antosianin pada panjang gelombang 532 nm. Analisis celah pita energi (energy gap) klorofil menghasilkan 2,51 eV dan antosianin 2,1 eV. Karakterisasi elektrokimia menunjukkan bahwa energi HOMO (Highest Occupied Molecular Orbital) pada klorofil sebesar -5,68 eV dan pada antosianin sebesar -5,16 eV. Energi LUMO (Lowest Unoccupied Molecular Orbital) pada klorofil sebesar -3,17 eV dan pada antosianin sebesar -3,06 eV. Hasil ini menunjukkan bahwa ekstrak klorofil dan antosianin dari daun suji dan kulit buah naga merah cukup menjanjikan untuk digunakan sebagai fotosensitizer pada DSSC. Kata kunci : antosianin, DSSC, elektrokimia, klorofil Abstract. In this study, an electrochemical analysis of chlorophyll and anthocyanin extracts from suji (Pleomele Angustifolia) leaves and red dragon fruit skin (Hylocereus Polyrhizus) was conducted as a sensitizer to Dye-Sensitized Solar Cell (DSSC). Chlorophyll from suji leaves and anthocyanins from the skin of red dragon fruit were extracted using ethanol as a solvent. Chlorophyll and anthocyanin characterization was carried out by UV-Visible spectrophotometry to see the absorption of wavelength and energy bandgaps, electrochemical characterization of chlorophyll and anthocyanins was carried out using cyclic voltammetry. In this study, chlorophyll was produced with absorption wavelengths of 663 nm and 439 nm while anthocyanins were at 532 nm wavelengths. Analysis of the energy gap of chlorophyll yields 2.51 eV and anthocyanins 2.1 eV. The electrochemical characterization showed that the energy of HOMO (Highest Occupied Molecular Orbital) in chlorophyll was -5.68 eV and in anthocyanins was -5.16 eV. The energy of LUMO (Lowest Unoccupied Molecular Orbital) in chlorophyll is -3.17 eV and in anthocyanins is -3.06 eV. These results indicate that chlorophyll and anthocyanin extracts from suji leaves and red dragon fruit peel are sufficient to be used as photosensitizers in DSSC. Key words: anthocyanin, chlorophyll, DSSC, electrochemical

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Section: Pendahuluanunclassified

Studi Elektrokimia Klorofil dan Antosianin Sebagai Fotosensitizer DSSC (Dye-Sensitized Solar Cell)

Sova

Setiarso²

2021

UJC

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“…Chlorophylls, the fat-soluble [82] green pigments, appreciably contribute to photosynthesis in plants [83] through enabling the absorbance and transformation of light to chemical energy, and development of adenosine triphosphate [84]. They find applications in the food industry as food additives/colourants [85]. Chlorophyll-content foods confer a range of health protections that include disabling inflammation [85], oxidation and mutagenicity [86].…”

Section: Pigmentsmentioning

confidence: 99%

“…They find applications in the food industry as food additives/colourants [85]. Chlorophyll-content foods confer a range of health protections that include disabling inflammation [85], oxidation and mutagenicity [86]. There are broadly two forms of chlorophyll pigments (a and b) that are distinguished by their chemical structure [87] and biological functions.…”

Section: Pigmentsmentioning

confidence: 99%

Olive Tree Leaves—A Source of Valuable Active Compounds

2020

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The agricultural and processing activities of olive crops generate a substantial amount of food by-products, particularly olive leaves, which are mostly underexploited, representing a significant threat to the environment. Olive leaves are endowed with endogenous bioactive compounds. Their beneficial/health-promoting potential, together with environmental protection and circular economy, merit their exploitation to recover and reuse natural components that are potentially safer alternatives to synthetic counterparts. These biomass residues have great potential for extended industrial applications in food/dietary systems but have had limited commercial uses so far. In this regard, many researchers have endeavoured to determine a green/sustainable means to replace the conventional/inefficient methods currently used. This is not an easy task as a sustainable bio-processing approach entails careful designing to maximise the liberation of compounds with minimum use of (i) processing time, (ii) toxic solvent (iii) fossil fuel energy, and (iv) overall cost. Thus, it is necessary to device viable strategies to (i) optimise the extraction of valuable biomolecules from olive leaves and enable their conversion into high added-value products, and (ii) minimise generation of agro-industrial waste streams. This review provides an insight to the principal bioactive components naturally present in olive leaves, and an overview of the existing/proposed methods associated with their analysis, extraction, applications, and stability.

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“…(iii) Ion replacement. Chlorophyll derivatives of copper and zinc complexes are significantly more stable than chlorophyll, and can maintain the color of green vegetables [ 9 , 10 ]. However, the high-temperature blanching process leads to the loss of a large number of nutrients, and the high temperature accelerates the demagnetization of chlorophyll [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability

Sun

2022

Foods

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This study provides a new idea for improving chlorophyll stability and color quality of green leafy vegetables by Zn2+ synergistic HHP. Zn-chlorophyll was prepared with zinc acetate and chlorophyll under HHP treatment. The effects of different zinc acetate concentrations and pressures on chlorophyll color, antioxidant activity, Zn2+ replacement rate, structure, and thermal stability were analyzed. Results showed with increased zinc acetate concentration and pressure, −a* value, antioxidant activity, and Zn2+ replacement rate of samples gradually increased. However, FTIR indicated the structure did not change. HHP fluorescence online analysis showed fluorescence intensity of samples decreased with zinc acetate concentration and pressure increasing. With zinc acetate 10 mg/100 mL and HHP 500 MPa, the highest −a* value (5.19), antioxidant activity (ABTS, DPPH, and FRAP were 37.03 g ACE/100 g, 25.95 g ACE/100 g, 65.43 g TE/100 g DW, respectively), and Zn2+ replacement rate (42.34%) were obtained. Thermal stability of Zn-chlorophyll obtained by synergistic effect was improved significantly.

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Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena angustifolia (Medik.) Roxb.) Leaves’ Case

Cited by 36 publications

References 96 publications

Studi Elektrokimia Klorofil dan Antosianin Sebagai Fotosensitizer DSSC (Dye-Sensitized Solar Cell)

Studi Elektrokimia Klorofil dan Antosianin Sebagai Fotosensitizer DSSC (Dye-Sensitized Solar Cell)

Olive Tree Leaves—A Source of Valuable Active Compounds

Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability

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