Validasi Penentuan Aktifitas Antioksidan Dengan Metode DPPH

Julizan, Nur

doi:10.24198/kandaga.v1i1.21473

Cited by 9 publications

(8 citation statements)

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“…37 Antioxidant activity refers to a sample concentration required to inhibit 50% of the oxidation process of free radicals. 38 Lower values indicate a greater ability to repel free radicals, and the antioxidant potential of the telang flower may have a positive role in preventing diabetes mellitus. 39…”

Section: Resultsmentioning

confidence: 99%

Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha

2024

TJNPR

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Kombucha is a popular traditional tea prepared from different parts (leaves and flowers) of medicinal plants, including the leaves of telang (Clitoria ternatea L.). The fermented tea is usually flavoured with sugar. However, the concentration of added sugar affects the content of kombucha phytochemicals. Therefore, this study aimed to analyse the content of phenols and flavonoids and the antioxidant activity (DPPH) of telang flower kombucha sweetened with sugar. Three tea formulas were prepared with sugar concentrations of 20%, 30%, and 40%, respectively. The tea's total phenols and flavonoid contents and DPPH free radical scavenging activity were assessed using UV-Vis spectrophotometric analysis. The results showed an increase in total phenols and flavonoid contents after the fermentation process of telang flower tea into kombucha, from 87.2 to 110.8 ppm and 2.14 to 3.44 ppm, respectively. The highest phenolic content value of 129.6 ppm was obtained at 30% sugar (p<0.05). Results also show that adding sugar was directly proportional to the total flavonoid content (p<0.05). The antioxidant activity increased proportionally to 83.2 ppm at 30% sugar concentration, hence classified under the strong category (p>0.05). Based on the results, the fermentation process and adding sugar could increase the total phenols, flavonoids, and antioxidant activity in the formulation of telang flower kombucha.

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Section: Resultsmentioning

confidence: 99%

Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha

2024

TJNPR

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“…The sample stock solution was diluted into five graded concentration variations. Add 1.0 mL of 150 mg/L DPPH solution until the total volume of the solution is 5.0 mL (Julizan, 2019).…”

Section: Antioxidant Assay Combination Of Ginger Extract Bangle and L...mentioning

confidence: 99%

Formulation and Characterization of Instant Powder Combination of Ginger, Bangle, and Lemon Extract as an Antioxidant

Aji,

Sutiswa

2023

JFIKI

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Background: Degenerative disease is a decreasing organ function; clinical manifestations can affect the whole body, which is caused by oxidative stress. Ginger, bangle, and lemon have antioxidant properties. The combination of the three is expected to increase antioxidant activity. Objective: This study aimed to determine the potential antioxidant activity of the mixture of the three samples formulated as instant powder. Methods: This research is an experimental laboratory. This study will examine the effect of variations in extract concentration and PEG-40 HCO concentration on instant powder's characteristics and antioxidant activity. Results: Individually, ginger extract has extreme antioxidant activity (IC50 = 23.57 ± 0.13 µg/mL) and bangle strong (IC50 = 64.89 ± 0.15 µg/mL), while lemon has weak antioxidant activity (IC50 >500 µg/mL). Combining ginger, bangle, and lemon with a simplex axial method obtained the combination of ginger: bangle: lemon with the ratio of 4/6: 1/6: 1/6. Adding a mixture of extracts affects the solubility and antioxidant activity of the extracts. The greater the amount of extract, the lower the solubility, and the antioxidant activity did not increase with addition. The addition of PEG-40 HCO increases the solubility of the extract in the instant powder. Antioxidant activity increased to the “medium” category (121.90 µg/mL) after adding PEG-40 HCO at a concentration of 2.70%. The unfavourable impact of PEG-40 HCO addition on instant powders is the angle of repose, flow time, and compressibility. Conclusion: The ginger, bangle, and lemon can be combined and made into instant powder with potential antioxidant activity in the moderate category.

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“…Pengukuran absorbansi larutan kontrol bertujuan untuk mengetahui absorbansi awal DPPH sebelum penambahan sampel atau standar. Standar asam askorbat diperlukan untuk membuktikan metode yang digunakan dalam menentukan aktivitas antiradikal sampel sudah benar (Julizan et al, 2019). Persen inhibisi dari absorbansi kontrol dan sampel diplotkan dalam grafik bersama dengan seri konsentrasi sehingga diperoleh persamaan regresi.…”

Section: Ekstrak Metanol Herba Ahitabaunclassified

Determination of Antioxidants by DPPH Scavenging Activity of Ashitaba Herb (Angelica keiskei) Methanol Extract

Muliasari,

Hanifa,

Hajrin

et al. 2023

JBT

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Ashitaba (Angelica keiskei) is one of the plants cultivated in the Sembalun region, Lombok, NTB, which has the potential to be developed as a source of antioxidants. This study aims to determine the antioxidant activity of the methanol extract of ashitaba herb by measuring the inhibition against DPPH (1,1-diphenyl-2-picrylhydrazyl) radicals using a UV-Vis spectrophotometer. Ashitaba herb samples were collected in Jorong Hamlet, Sembalun Bumbung Village, Sembalun District, East Lombok Regency at coordinates 8°23'5.273" LAT - l16°32'12.016" EAST. The sample was then processed into simplisia with a simplisia yield of 14.75%. The simplisia was dechlorinated with n-hexane solvent and then extracted with 80% methanol solvent using the sonic method, giving a methanol extract of ashitaba herb yielding 20.30%. DPPH radical inhibitory activity was measured at a maximum wavelength of 516 nm and an operating time (OT) of 30 minutes. The methanol extract of ashitaba herb has an IC50 value of 129.40 ± 7.36 ppm, which shows moderate antioxidant activity, with a standard compound comparison of ascorbic acid with an IC50 value of 2.37 ± 0.06 ppm, which is classified as very potent.

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Validasi Penentuan Aktifitas Antioksidan Dengan Metode DPPH

Cited by 9 publications

References 0 publications

Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha

Effect of Sugar Addition and Fermentation Process on Flavonoids, Phenols, and Antioxidant Activity of Telang (Clitoria ternatea L.) Kombucha

Formulation and Characterization of Instant Powder Combination of Ginger, Bangle, and Lemon Extract as an Antioxidant

Determination of Antioxidants by DPPH Scavenging Activity of Ashitaba Herb (Angelica keiskei) Methanol Extract

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