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Lydia Ninan Lestario - One of the best experts on this subject based on the ideXlab platform.
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changes in polyphenolics during maturation of Java Plum syzygium cumini lam
2017Co-Authors: Lydia Ninan Lestario, Luke R Howard, Cindi Brownmiller, Nathan B Stebbins, Rohana Liyanage, Jackson O LayAbstract:Java Plum (Syzygium cumini Lam.) is a rich source of polyphenolics with many purported health benefits, but the effect of maturation on polyphenolic content is unknown. Freeze-dried samples of Java Plum from seven different maturity stages were analyzed for anthocyanin, flavonol, flavanonol and hydrolysable tannin composition by HPLC. Anthocyanins were first detected at the green-pink stage of maturity and increased throughout maturation with the largest increase occurring from the dark purple to black stages of maturation. Levels of gallotannins, ellagitannins, flavonols, gallic acid and ellagic acid were highest at early stages of maturation and decreased as the fruit ripened. For production of antioxidant-rich nutraceutical ingredients, fruit should be harvested immature to obtain extracts rich in hydrolysable tannins and flavonols. The exceptional anthocyanin content of black fruit may prove useful as a source of a natural colorant.
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Pengaruh Konsentrasi Alginat dan CaCl2 terhadap Kadar Antosianin, Aktivitas Antioksidan, dan Karakteristik Sensoris Buah Duwet (Syzygium cumini Linn) Restrukturisasi (Effect of Alginate and CaCl2 Concentrations on Anthocyanin Content, Antioxidant Activity, and Sensory Characteristics of Restructured Java Plum Fruit (Syzygium cumini Linn))
2016Co-Authors: Lydia Ninan Lestario, Driana Herawati, Silvia AndiniAbstract:Restructuration is one of the ways for processing fresh fruit without heating, so the nutritional value of fruit can be maintained. This method has been applied to several types of tropical fruits but has never been applied to Java Plum fruit, while it has high antioxidant activity but has a short shelf life. The aim of this research was to produce the best formulation to make restructured Java Plum fruit. Fresh Java Plum fruit puree was mixed with several concentrations of calcium alginate (1 %, 2 %, 3 %, and 4 %) and CaCl2 (0.75 %; 1 %). Restructured fruit products were evaluated for total anthocyanin content, antioxidant activity, texture, pH, and sensory properties. The result of this research showed that 1 % alginate and 1 % CaCl2 gave restructured Java Plum fruit with the highest anthocyanin content 171.61 mg/100g (DW) and highest antioxidant activity 75.79 %. The overall organoleptic test with 20 panelists showed that restructured fruit with alginate 1 % and CaCl2 1 % or 0.75 % resulted the highest score 3.75. ABSTRAK Restrukturisasi merupakan salah satu cara pengolahan buah segar tanpa pemanasan sehingga nilai gizi buah dapat dipertahankan. Metode ini sudah diteliti pada beberapa jenis buah tropis tetapi belum pernah dilakukan terhadap buah duwet, padahal buah duwet memiliki aktivitas antioksidan tinggi tetapi memiliki daya simpan rendah. Penelitian ini bertujuan untuk menentukan formulasi terbaik pada pembuatan restrukturisasi buah duwet. Bubur buah duwet segar dicampur dengan berbagai konsentrasi alginat (1 %, 2 %, 3 %, dan 4 %) dan CaCl2 (0,75 %; 1 %). Produk buah hasil restrukturisasi diukur kandungan antosianin total, aktivitas antioksidan, tekstur, pH, dan sifat-sifat sensorisnya. Hasil penelitian menunjukkan bahwa alginat 1% dan CaCl2 1% memiliki kandungan antosianin tertinggi yaitu 171,61 mg/100g (BK) dan aktivitas antioksidan tertinggi yaitu 75,79 %. Uji organoleptik dengan 20 panelis menunjukkan bahwa produk restrukturisasi buah duwet yang paling disukai panelis diperoleh dari perlakuan alginat 1 % dan CaCl2 1 % atau 0,75 % dengan skor 3,75. Kata kunci: Antosianin; antioksidan; restrukturisasi; Syzygium cumin
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Sifat antioksidatif ekstrak buah duwet (Syzygium cumin antioxidative properties of Java Plum (Syzygium cumini) fruit extract
2005Co-Authors: Lydia Ninan Lestario, Sri Raharjo, Pudji Hastuti, Dan TranggonoAbstract:ABSTRACT A research on Java Plum (Syzygium cumini) fruit as source of natural antioxidant has been done with special emphasis on the role of anthocyanins. The aims of this research were : to determine the extraction condition which include types of solvents, length of time, and temperature of extractions. The solvents combination consisted of : methanol-HC1 1%acetoneacetone-water (7:3)and water, which were applied for 4, 8, 12 hours extractions at room (27-29°C) and cool room (4°C) temperatures. The results showed that methanol-HCI I% gave highest extract of anthocyanins and polyphenols and antioxidant activity as compared to acetone, acetone-water (7:3), and water. Higher antioxidant activity and anthocyanin content were resulted from extraction in 4°C compared to room temperaturewhereas higher polyphenol content were obtained from extraction at room temperature compared to cool room temperature. The length of extraction time. did not give significant differences in antioxidant activity, anthocyanin and polyphenol content. With regard to methanol-HC1 1% extract, there was a sienificant correlation between anthocyanin level and antioxidant activity (Y= 12,20 X + 84,40r=0,900), and nonsignificant correlation between polyphenol content and antioxidant activity (Y= -0,92 X + 144r=-0,805) (r table = 0,811)These facts indicated that the anthocyanin had a high antioxidant activity.Key words: Syzygium cumini, antioxidant activity, anthocyanin, polyphenol
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Perubahan aktivitas antioksidan, kadar antosianin dan polivenol pada beberapa tingkat kemasakan buah duwet (Syzygium cumini)changes of antioxidant activity, anthocyanin and polyphenol content at several stages ofJava plu
2005Co-Authors: Lydia Ninan Lestario, Sri RaharjoAbstract:Research on antioxidant activity, anthocyanin, and termasuk dalam familia Myrtaceae (Steenis rikk., 1981polyphenol contents of Java Plum (Syzygium cumini) from Verheij dan Coronel, 1992). several stages of maturity was carried out with three aims: Antosianin, yaitu pigmen ungu yang terdapat to prove that the fruit contain anthocyaninsto compare pada buah duwet juga terdapat pada berbagaimacam buah antioxidant activity from three stages of fruit maturitydan sayur. Wama antosianin bisa bervariasi, yaitu: merah, and to examine the possible correlation between ungu, dan biru. Pigmen ini sebelumnya hanya dikenal maturation and antioxidant activity, anthocyanin and manfaatnya sebagai penarik serangga, sebingga mernbantu polyphenol contents. dalam penyerbukan bunga dan penyebaran bijinamun The fruit pulp was separated from the seed, frozen dried, akhir-akhir ini banyak basil penelitian menunjukkan bahwa and kept in freezer. The freeze dried fruit was extracted antosianin mempunyai beberapa manfaat lain, yaitu sebagai (macerated) with methanol-HC11% for overnight at 4 °C, sumber antioksidan (Wang dick,1997). and filtered with Whatman no 1 to obtain fruit extract. Dibandingkan dengan antioksidan sintetik yang Anthocyanin-betacyanin testing was used to indicate banyak disinyalir mempunyai efek toksik (Kikuzaki dan that the fruit contain anthocyanin. Antioxidant activity Nakatani, 1993) dan promosi karsinogenesis (Amarowicz, test was conducted with ferri-thiocyanate method in dick, 2000), antioksidan dari antosianin relatif aman karena linoleic acid emulsion system. Anthocyanin content was buah ini sudah biasa dikonsumsi dan belum pernah ada determined with pH differential method, while its laporan mengenai efek samping yang ditimbullcannya. polyphenol with spectrophotometric method with Folin Buah-buah berwarna ungu dari daerah subtropis Ciocalteu reagent. seperti buah anggur, blue berry, dan strawberry The result showed that the fruit contained anthocyanin, menunjukkan aktivitas antioksidan yang tinggi yang ranging from 1,68 mg/g at young stage (green) to 29,39 disebabkan oleh antosianinnya (Prior dan Cao, 2000). mg/8 at overripe stage (black), and showed that Wang dkk. (1997) menemukan korelasi positif antara antioxidant activity was influenced by fruit maturity. With aktivitas antioksidan dan kariar beberapa jenis antosianin regard to fruit maturity, the antioxidant activity of purple, (sianidin, delfinidin, matvidin, peonidin, dan pelargonidin). red, and green fruit were 64.75 %, 62.42 %, and 29.86 % Mazza (1997) juga mencatat banyak laporan mengenai sifat respectivelywhereas that of BHT was 79.45 %. antioksidatif antosianin mumi, maupun yang berasal dari It was noted that there were significant correlation ekstrak buah-bualian seperti anggur, currant, raspberry, between the level of anthocyanins, polyphenols, and the dan blue berry. Prior dkk. (1998) menemukan bahwa degrees of maturity. As the fruit maturity increased, the aktivitas antioksidan antosianin 2-6 kali lebih besar anthocyanin increased, but the polyphenol decreased dibandingkan antioksidan lain seperti asam askorbat dan The fruit contained considerable amount of glutation. anthocyanins and had antioxidant activity that was Antosianin disintesis dengan kecepatan tinggi influenced by stages of maturity. It was indicated that the pada masa pemasalcan Walt, dan mencapai maksim.umsaat more mature the fruit the higher anthocyanins and the buah masak. Pada buah strawberry, produksi antosianin lower polyphenols concentrations
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fractionation and identification of Java Plum fruit syzygium cumini extract
2004Co-Authors: Lydia Ninan Lestario, Sri Raharjo, Suparmo Suparmo, Pudji Hastuti, Tranggono TranggonoAbstract:Java Plum (Syzygium cumini} fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and MeOH/H20 (1:1) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both ascrude (without hydrolisis) and as acid hydrolyzed extracts. The crude extract used BAW, Bu-HCl, and HCl 1% as developing solvents; whereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidin; while the non hydrolized extract showed three spots which were identified as : pelargonidin 3-(p-coumaryl-glucoside)- 5glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside.
Lestario, Lydia Ninan - One of the best experts on this subject based on the ideXlab platform.
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Sifat Antioksidatif Ekstrak Buah Duwet (Syzygium cumini)
2017Co-Authors: Lestario, Lydia Ninan, Hastuti Pudji, Raharjo Sri, Tranggono TranggonoAbstract:A research on Java Plum (Syzygium cumini) fruit as source of natural antioxidant has been done with special emphasis on the role of anthocyanins. The aims of this research were : to determine the extraction condition which include types of solvents, length of time, and temperature of extractions. The solvents combination consisted of : methanol-HC1 1%; acetone; acetone-water (7:3); and water, which were applied for 4, 8, 12 hours extractions at room (27-29°C) and cool room (4°C) temperatures. The results showed that methanol-HCI I% gave highest extract of anthocyanins and polyphenols and antioxidant activity as compared to acetone, acetone-water (7:3), and water. Higher antioxidant activity and anthocyanin content were resulted from extraction in 4°C compared to room temperature; whereas higher polyphenol content were obtained from extraction at room temperature compared to cool room temperature. The length of extraction time. did not give significant differences in antioxidant activity, anthocyanin and polyphenol content. With regard to methanol-HC1 1% extract, there was a sienificant correlation between anthocyanin level and antioxidant activity (Y= 12,20 X + 84,40 ; r=0,900), and nonsignificant correlation between polyphenol content and antioxidant activity (Y= -0,92 X + 144 ; r=-0,805) (r table = 0,811); These facts indicated that the anthocyanin had a high antioxidant activity.Key words: Syzygium cumini, antioxidant activity, anthocyanin, polyphenol
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Kopigmentasi Kuersetin Apel ( Pyrus Malus) Terhadap Stabilitas Warna Ekstrak Buah Duwet (Syzygium Cumini)
2016Co-Authors: Lestario, Lydia Ninan, Andini SilviaAbstract:Prosiding Konser Karya Ilmiah Nasional 2016. “Komunikasi Hasil Riset, Pengabdian Masyarakat, Dan Produk-Produk Unggulan Yang Berdaya Saing”, p. 37-42Anthocyanin is a red, orange, purple, to blue pigments found in plants, commonly in fruit and flower, but also in leaf and bulb. In the previous time, it was only known useful in pollination and seed dispersal. Nowadays, this pigment has known showed antioxidant activity, useful for health, and has a potential as safe food colorant, but the problem is it’s low stability. The aim of this research was to determine the influence of copigmentation of apple kuersetin to color stability of of Java Plum fruit anthocyanin. The anthocyanin of Java Plum was extracted with 1% tartaric acid, then copigmented with quercetin apple in several concentrations : 2,5%; 5%; 7,5%; dan 10%, then be heated at 40C, 60C, and 80C. The color stability were measured each hour, until 5 hours at 510 nm dan 555 nm. The results showed that copigmentation between apple quercetin and Java Plum anthocyanin occurred and showed from bathochromic shift from 510 nm to 555 nm. Copigmentation with quercetin increased the color intensity of Java Plum extract, and slightly increased the color stability of Java Plum extract during heatin
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Pengaruh Konsentrasi Alginat dan CaCl2 terhadap Kadar Antosianin, Aktivitas Antioksidan, dan Karakteristik Sensoris Buah Duwet (Syzygium cumini Linn) Restrukturisasi
2016Co-Authors: Lestario, Lydia Ninan, Herawati Driana, Andini SilviaAbstract:Restructuration is one of the ways for processing fresh fruit without heating, so the nutritional value of fruit can be maintained. This method has been applied to several types of tropical fruits but has never been applied to Java Plum fruit, while it has high antioxidant activity but has a short shelf life. The aim of this research was to produce the best formulation to make restructured Java Plum fruit. Fresh Java Plum fruit puree was mixed with several concentrations of calcium alginate (1 %, 2 %, 3 %, and 4 %) and CaCl2 (0.75 %; 1 %). Restructured fruit products were evaluated for total anthocyanin content, antioxidant activity, texture, pH, and sensory properties. The result of this research showed that 1 % alginate and 1 % CaCl2 gave restructured Java Plum fruit with the highest anthocyanin content 171.61 mg/100g (DW) and highest antioxidant activity 75.79 %. The overall organoleptic test with 20 panelists showed that restructured fruit with alginate 1 % and CaCl2 1 % or 0.75 % resulted the highest score 3.75. ABSTRAKRestrukturisasi merupakan salah satu cara pengolahan buah segar tanpa pemanasan sehingga nilai gizi buah dapat dipertahankan. Metode ini sudah diteliti pada beberapa jenis buah tropis tetapi belum pernah dilakukan terhadap buah duwet, padahal buah duwet memiliki aktivitas antioksidan tinggi tetapi memiliki daya simpan rendah. Penelitian ini bertujuan untuk menentukan formulasi terbaik pada pembuatan restrukturisasi buah duwet. Bubur buah duwet segar dicampur dengan berbagai konsentrasi alginat (1 %, 2 %, 3 %, dan 4 %) dan CaCl2 (0,75 %; 1 %). Produk buah hasil restrukturisasi diukur kandungan antosianin total, aktivitas antioksidan, tekstur, pH, dan sifat-sifat sensorisnya. Hasil penelitian menunjukkan bahwa alginat 1% dan CaCl2 1% memiliki kandungan antosianin tertinggi yaitu 171,61 mg/100g (BK) dan aktivitas antioksidan tertinggi yaitu 75,79 %. Uji organoleptik dengan 20 panelis menunjukkan bahwa produk restrukturisasi buah duwet yang paling disukai panelis diperoleh dari perlakuan alginat 1 % dan CaCl2 1 % atau 0,75 % dengan skor 3,75
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Perubahan Aktivitas Antioksidan, Kadar Antosianin dan Polifenol pada Beberapa Tingkat Kemasakan Buah Duwet (syzygium Cumini)
2014Co-Authors: Lestario, Lydia Ninan, Suparmo Suparmo, Raharjo Sri, Tranggono TranggonoAbstract:Research on antioxidant activity, anthocyanin, and polyphenol contents of Java Plum (Syzygium cumini) from several stages of maturity was carried out with three aims: to prove that the fruit contain anthocyanins; to compare antioxidant activity from three stages of fruit maturity; and to examine the possible correlation between maturation and antioxidant activity, anthocyanin and polyphenol contents. The fruit pulp was separated from the seed, frozen dried, and kept in freezer. The freezer dried fruit was extracted (macerated) with methanol-HCl 1% for overnight at 4ºC, and filtered with Whatman no 1 to obtain fruit extract. Anthocyanin-betacyanin testing was used to indicate that the fruit contain anthocyanin. Antioxidant activity test was conducted with ferri-thiocyanate method in linoleic acid emulsion system. Anthocyanin contents was determined with pH differential method, while its polyphenol with spectrophotometric method with Folin-CIocalteu reagent. The result showed that the fruit contained anthocyanin, ranging from 1,68 mg/g at young stage (green) to 29,39 mg/g at overripe stage (black), and showed that antioxidant activity was influenced by fruit maturity. With regard to fruit maturoty, the antioxidant activity of purple, red, adn green fruit were 64,75%, 62,42%, and 29,86% respectively; whereas that of BHT was 79,45%. It was noted that there were significant correlation between the level of anthocyanins, poluphenols, and the degrees of maturity. As the fruit maturity increased, the anthocyanin increased, but the polyphenol decreased. The fruit contained considerable amount of anthocyanins and had antioxidant activity that was influenced by stages of maturity. It was indicated that the more mature the fruit the higher anthocyanins and the lower polyphenols concentrations
Andini Silvia - One of the best experts on this subject based on the ideXlab platform.
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Kopigmentasi Kuersetin Apel ( Pyrus Malus) Terhadap Stabilitas Warna Ekstrak Buah Duwet (Syzygium Cumini)
2016Co-Authors: Lestario, Lydia Ninan, Andini SilviaAbstract:Prosiding Konser Karya Ilmiah Nasional 2016. “Komunikasi Hasil Riset, Pengabdian Masyarakat, Dan Produk-Produk Unggulan Yang Berdaya Saing”, p. 37-42Anthocyanin is a red, orange, purple, to blue pigments found in plants, commonly in fruit and flower, but also in leaf and bulb. In the previous time, it was only known useful in pollination and seed dispersal. Nowadays, this pigment has known showed antioxidant activity, useful for health, and has a potential as safe food colorant, but the problem is it’s low stability. The aim of this research was to determine the influence of copigmentation of apple kuersetin to color stability of of Java Plum fruit anthocyanin. The anthocyanin of Java Plum was extracted with 1% tartaric acid, then copigmented with quercetin apple in several concentrations : 2,5%; 5%; 7,5%; dan 10%, then be heated at 40C, 60C, and 80C. The color stability were measured each hour, until 5 hours at 510 nm dan 555 nm. The results showed that copigmentation between apple quercetin and Java Plum anthocyanin occurred and showed from bathochromic shift from 510 nm to 555 nm. Copigmentation with quercetin increased the color intensity of Java Plum extract, and slightly increased the color stability of Java Plum extract during heatin
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Pengaruh Konsentrasi Alginat dan CaCl2 terhadap Kadar Antosianin, Aktivitas Antioksidan, dan Karakteristik Sensoris Buah Duwet (Syzygium cumini Linn) Restrukturisasi
2016Co-Authors: Lestario, Lydia Ninan, Herawati Driana, Andini SilviaAbstract:Restructuration is one of the ways for processing fresh fruit without heating, so the nutritional value of fruit can be maintained. This method has been applied to several types of tropical fruits but has never been applied to Java Plum fruit, while it has high antioxidant activity but has a short shelf life. The aim of this research was to produce the best formulation to make restructured Java Plum fruit. Fresh Java Plum fruit puree was mixed with several concentrations of calcium alginate (1 %, 2 %, 3 %, and 4 %) and CaCl2 (0.75 %; 1 %). Restructured fruit products were evaluated for total anthocyanin content, antioxidant activity, texture, pH, and sensory properties. The result of this research showed that 1 % alginate and 1 % CaCl2 gave restructured Java Plum fruit with the highest anthocyanin content 171.61 mg/100g (DW) and highest antioxidant activity 75.79 %. The overall organoleptic test with 20 panelists showed that restructured fruit with alginate 1 % and CaCl2 1 % or 0.75 % resulted the highest score 3.75. ABSTRAKRestrukturisasi merupakan salah satu cara pengolahan buah segar tanpa pemanasan sehingga nilai gizi buah dapat dipertahankan. Metode ini sudah diteliti pada beberapa jenis buah tropis tetapi belum pernah dilakukan terhadap buah duwet, padahal buah duwet memiliki aktivitas antioksidan tinggi tetapi memiliki daya simpan rendah. Penelitian ini bertujuan untuk menentukan formulasi terbaik pada pembuatan restrukturisasi buah duwet. Bubur buah duwet segar dicampur dengan berbagai konsentrasi alginat (1 %, 2 %, 3 %, dan 4 %) dan CaCl2 (0,75 %; 1 %). Produk buah hasil restrukturisasi diukur kandungan antosianin total, aktivitas antioksidan, tekstur, pH, dan sifat-sifat sensorisnya. Hasil penelitian menunjukkan bahwa alginat 1% dan CaCl2 1% memiliki kandungan antosianin tertinggi yaitu 171,61 mg/100g (BK) dan aktivitas antioksidan tertinggi yaitu 75,79 %. Uji organoleptik dengan 20 panelis menunjukkan bahwa produk restrukturisasi buah duwet yang paling disukai panelis diperoleh dari perlakuan alginat 1 % dan CaCl2 1 % atau 0,75 % dengan skor 3,75
Sri Raharjo - One of the best experts on this subject based on the ideXlab platform.
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determination of antioxidant activity and phenolic compounds of methanolic extract of Java Plum syzygium cumini linn skeel seed
2017Co-Authors: Rohadi Rohadi, Umar Santoso, Sri Raharjo, Iip Izul FalahAbstract:Methanolic extract of Java Plum ( Syzygium cumini L. (Skeel) seed (MEJS) is potential source of natural antioxidant. As indicated by several in vitro measurements, the extract had strong DPPH (1,1 diphenyl, 2–picryl hydrazyl) and ABTS (2,2-azinobis, 3-ethylbenzothiazoline-6-sulphonate) radical scavenging activity, strong Ferric Reducing Antioxidant Power (FRAP) and moderate inhibition activity of linoleic acid oxidation. This study aimed to determine antioxidant activity and phenolic compound of Java Plum seed ( Syzygium cumini L. (Skeel) methanolic extract fractions. Phenolics compound identification using Thin Layer Chromatography (TLC) showed that all fractions (polar, semi polar and hydrolyzed semi polar fraction) contained Gallic acid, Tannic acid and flavonol’s Rutin. HPLC-DAD analysis showed that its polar fraction contained 25 ppm flavonol’s Quercetine and 55181 ppm flavonol’s (+)- Catechin, ethyl acetate fraction contained 54 ppm flavonol’s Rutin and 528 ppm (+)- Catechine, while hydrolyzed ethyl acetate fraction contained 404 ppm Rutin and 28692 ppm (+)- Catechine.
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Sifat antioksidatif ekstrak buah duwet (Syzygium cumin antioxidative properties of Java Plum (Syzygium cumini) fruit extract
2005Co-Authors: Lydia Ninan Lestario, Sri Raharjo, Pudji Hastuti, Dan TranggonoAbstract:ABSTRACT A research on Java Plum (Syzygium cumini) fruit as source of natural antioxidant has been done with special emphasis on the role of anthocyanins. The aims of this research were : to determine the extraction condition which include types of solvents, length of time, and temperature of extractions. The solvents combination consisted of : methanol-HC1 1%acetoneacetone-water (7:3)and water, which were applied for 4, 8, 12 hours extractions at room (27-29°C) and cool room (4°C) temperatures. The results showed that methanol-HCI I% gave highest extract of anthocyanins and polyphenols and antioxidant activity as compared to acetone, acetone-water (7:3), and water. Higher antioxidant activity and anthocyanin content were resulted from extraction in 4°C compared to room temperaturewhereas higher polyphenol content were obtained from extraction at room temperature compared to cool room temperature. The length of extraction time. did not give significant differences in antioxidant activity, anthocyanin and polyphenol content. With regard to methanol-HC1 1% extract, there was a sienificant correlation between anthocyanin level and antioxidant activity (Y= 12,20 X + 84,40r=0,900), and nonsignificant correlation between polyphenol content and antioxidant activity (Y= -0,92 X + 144r=-0,805) (r table = 0,811)These facts indicated that the anthocyanin had a high antioxidant activity.Key words: Syzygium cumini, antioxidant activity, anthocyanin, polyphenol
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Perubahan aktivitas antioksidan, kadar antosianin dan polivenol pada beberapa tingkat kemasakan buah duwet (Syzygium cumini)changes of antioxidant activity, anthocyanin and polyphenol content at several stages ofJava plu
2005Co-Authors: Lydia Ninan Lestario, Sri RaharjoAbstract:Research on antioxidant activity, anthocyanin, and termasuk dalam familia Myrtaceae (Steenis rikk., 1981polyphenol contents of Java Plum (Syzygium cumini) from Verheij dan Coronel, 1992). several stages of maturity was carried out with three aims: Antosianin, yaitu pigmen ungu yang terdapat to prove that the fruit contain anthocyaninsto compare pada buah duwet juga terdapat pada berbagaimacam buah antioxidant activity from three stages of fruit maturitydan sayur. Wama antosianin bisa bervariasi, yaitu: merah, and to examine the possible correlation between ungu, dan biru. Pigmen ini sebelumnya hanya dikenal maturation and antioxidant activity, anthocyanin and manfaatnya sebagai penarik serangga, sebingga mernbantu polyphenol contents. dalam penyerbukan bunga dan penyebaran bijinamun The fruit pulp was separated from the seed, frozen dried, akhir-akhir ini banyak basil penelitian menunjukkan bahwa and kept in freezer. The freeze dried fruit was extracted antosianin mempunyai beberapa manfaat lain, yaitu sebagai (macerated) with methanol-HC11% for overnight at 4 °C, sumber antioksidan (Wang dick,1997). and filtered with Whatman no 1 to obtain fruit extract. Dibandingkan dengan antioksidan sintetik yang Anthocyanin-betacyanin testing was used to indicate banyak disinyalir mempunyai efek toksik (Kikuzaki dan that the fruit contain anthocyanin. Antioxidant activity Nakatani, 1993) dan promosi karsinogenesis (Amarowicz, test was conducted with ferri-thiocyanate method in dick, 2000), antioksidan dari antosianin relatif aman karena linoleic acid emulsion system. Anthocyanin content was buah ini sudah biasa dikonsumsi dan belum pernah ada determined with pH differential method, while its laporan mengenai efek samping yang ditimbullcannya. polyphenol with spectrophotometric method with Folin Buah-buah berwarna ungu dari daerah subtropis Ciocalteu reagent. seperti buah anggur, blue berry, dan strawberry The result showed that the fruit contained anthocyanin, menunjukkan aktivitas antioksidan yang tinggi yang ranging from 1,68 mg/g at young stage (green) to 29,39 disebabkan oleh antosianinnya (Prior dan Cao, 2000). mg/8 at overripe stage (black), and showed that Wang dkk. (1997) menemukan korelasi positif antara antioxidant activity was influenced by fruit maturity. With aktivitas antioksidan dan kariar beberapa jenis antosianin regard to fruit maturity, the antioxidant activity of purple, (sianidin, delfinidin, matvidin, peonidin, dan pelargonidin). red, and green fruit were 64.75 %, 62.42 %, and 29.86 % Mazza (1997) juga mencatat banyak laporan mengenai sifat respectivelywhereas that of BHT was 79.45 %. antioksidatif antosianin mumi, maupun yang berasal dari It was noted that there were significant correlation ekstrak buah-bualian seperti anggur, currant, raspberry, between the level of anthocyanins, polyphenols, and the dan blue berry. Prior dkk. (1998) menemukan bahwa degrees of maturity. As the fruit maturity increased, the aktivitas antioksidan antosianin 2-6 kali lebih besar anthocyanin increased, but the polyphenol decreased dibandingkan antioksidan lain seperti asam askorbat dan The fruit contained considerable amount of glutation. anthocyanins and had antioxidant activity that was Antosianin disintesis dengan kecepatan tinggi influenced by stages of maturity. It was indicated that the pada masa pemasalcan Walt, dan mencapai maksim.umsaat more mature the fruit the higher anthocyanins and the buah masak. Pada buah strawberry, produksi antosianin lower polyphenols concentrations
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fractionation and identification of Java Plum fruit syzygium cumini extract
2004Co-Authors: Lydia Ninan Lestario, Sri Raharjo, Suparmo Suparmo, Pudji Hastuti, Tranggono TranggonoAbstract:Java Plum (Syzygium cumini} fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and MeOH/H20 (1:1) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both ascrude (without hydrolisis) and as acid hydrolyzed extracts. The crude extract used BAW, Bu-HCl, and HCl 1% as developing solvents; whereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidin; while the non hydrolized extract showed three spots which were identified as : pelargonidin 3-(p-coumaryl-glucoside)- 5glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside.
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Fractionation and Identification of Java Plum Fruit (Syzygium cumini) Extract
2004Co-Authors: Lydia Ninan Lestario, Sri Raharjo, Pudji HastutiAbstract:Java Plum (Syzygium cumini) fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and Me0H/H20 ( 1: I) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both as crude (with out hydrolisis) and as acid hydrolyzed extracts. The crude extract used RAW, Bu-HCI, and HCL I% as developing solventswhereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidinwhile the non hydrolized extract showed three spots which were identified as : pelargonidin 3 -(p-coumaryl-glucoside)-5 glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside. Key words : anthocyanin, polyphenol, pH, fractination
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Sifat Antioksidatif Ekstrak Buah Duwet (Syzygium cumini)
2017Co-Authors: Lestario, Lydia Ninan, Hastuti Pudji, Raharjo Sri, Tranggono TranggonoAbstract:A research on Java Plum (Syzygium cumini) fruit as source of natural antioxidant has been done with special emphasis on the role of anthocyanins. The aims of this research were : to determine the extraction condition which include types of solvents, length of time, and temperature of extractions. The solvents combination consisted of : methanol-HC1 1%; acetone; acetone-water (7:3); and water, which were applied for 4, 8, 12 hours extractions at room (27-29°C) and cool room (4°C) temperatures. The results showed that methanol-HCI I% gave highest extract of anthocyanins and polyphenols and antioxidant activity as compared to acetone, acetone-water (7:3), and water. Higher antioxidant activity and anthocyanin content were resulted from extraction in 4°C compared to room temperature; whereas higher polyphenol content were obtained from extraction at room temperature compared to cool room temperature. The length of extraction time. did not give significant differences in antioxidant activity, anthocyanin and polyphenol content. With regard to methanol-HC1 1% extract, there was a sienificant correlation between anthocyanin level and antioxidant activity (Y= 12,20 X + 84,40 ; r=0,900), and nonsignificant correlation between polyphenol content and antioxidant activity (Y= -0,92 X + 144 ; r=-0,805) (r table = 0,811); These facts indicated that the anthocyanin had a high antioxidant activity.Key words: Syzygium cumini, antioxidant activity, anthocyanin, polyphenol
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Perubahan Aktivitas Antioksidan, Kadar Antosianin dan Polifenol pada Beberapa Tingkat Kemasakan Buah Duwet (syzygium Cumini)
2014Co-Authors: Lestario, Lydia Ninan, Suparmo Suparmo, Raharjo Sri, Tranggono TranggonoAbstract:Research on antioxidant activity, anthocyanin, and polyphenol contents of Java Plum (Syzygium cumini) from several stages of maturity was carried out with three aims: to prove that the fruit contain anthocyanins; to compare antioxidant activity from three stages of fruit maturity; and to examine the possible correlation between maturation and antioxidant activity, anthocyanin and polyphenol contents. The fruit pulp was separated from the seed, frozen dried, and kept in freezer. The freezer dried fruit was extracted (macerated) with methanol-HCl 1% for overnight at 4ºC, and filtered with Whatman no 1 to obtain fruit extract. Anthocyanin-betacyanin testing was used to indicate that the fruit contain anthocyanin. Antioxidant activity test was conducted with ferri-thiocyanate method in linoleic acid emulsion system. Anthocyanin contents was determined with pH differential method, while its polyphenol with spectrophotometric method with Folin-CIocalteu reagent. The result showed that the fruit contained anthocyanin, ranging from 1,68 mg/g at young stage (green) to 29,39 mg/g at overripe stage (black), and showed that antioxidant activity was influenced by fruit maturity. With regard to fruit maturoty, the antioxidant activity of purple, red, adn green fruit were 64,75%, 62,42%, and 29,86% respectively; whereas that of BHT was 79,45%. It was noted that there were significant correlation between the level of anthocyanins, poluphenols, and the degrees of maturity. As the fruit maturity increased, the anthocyanin increased, but the polyphenol decreased. The fruit contained considerable amount of anthocyanins and had antioxidant activity that was influenced by stages of maturity. It was indicated that the more mature the fruit the higher anthocyanins and the lower polyphenols concentrations
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fractionation and identification of Java Plum fruit syzygium cumini extract
2004Co-Authors: Lydia Ninan Lestario, Sri Raharjo, Suparmo Suparmo, Pudji Hastuti, Tranggono TranggonoAbstract:Java Plum (Syzygium cumini} fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and MeOH/H20 (1:1) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both ascrude (without hydrolisis) and as acid hydrolyzed extracts. The crude extract used BAW, Bu-HCl, and HCl 1% as developing solvents; whereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidin; while the non hydrolized extract showed three spots which were identified as : pelargonidin 3-(p-coumaryl-glucoside)- 5glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside.