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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
Food Research International, 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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Sifat antioksidatif ekstrak buah duwet (Syzygium cumin antioxidative properties of java plum (Syzygium cumini) fruit extract
[Yogyakarta] : Universitas Gadjah Mada, 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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fractionation and identification of java plum fruit Syzygium cumini extract
Indonesian Food and Nutrition Progress, 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
[Yogyakarta] : Universitas Gadjah Mada, 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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the potential of java plum Syzygium cumini as source of food natural antioxidant
Indonesian Food and Nutrition Progress, 2003Co-Authors: Lydia Ninan LestarioAbstract:Research on Potential of Java Plum (Syzygium cumini) as Source of Food Natural Antioxidant was devided into 3 steps. The first was to prove that the fruit contain anthocyanin, with anthocyanin-betacycmin testing . The second was to compare antioxidant activity from 3 different stages of maturity of the fruit and with BHT. The third was to separate and identify pigments in the fruit extract. First, the fruit was separated from the seed, freeze dried and kept in freezer during the research. Then, freeze dried fruit was extracted (macerated) with methanol-HC1 1% for overnight at 4 °C, and filtered with whatman no 1. This fruit extract was used for all steps of the research, sometimes concentrated with rotary evaporator at 40 °C when necessary. The first step proved that the fruit extract contained anthocyanin. It was showed by the stable ofpigment in HC1 2 M-100 °C for 5 minutes; alteration to green in addition of drops of 2 MNaOH; low to middle Rf value on HC11 %; and middle Rf value on BAW. Antioxidant activity was tested with ferri-thiocyunate method with linoleic acid emulsion system. The results showed that the antioxidant activity of the fruit was influenced by maturity. Ripe (purple) fruit had highest antioxidant activity compared to unripe (red) and young (green) fruit. The antioxidant activity of purple, red, and green fruit were 64.75%, 62.42%, and 29.86% respectively; whereas BHT was 79.45%. 40 Separation of fruit extract on colomn chromatography with silica gel 60 as stationer phase and EtOAc to methanol: water (1:1) as mobile phase showed 3 different pigments: yellow, purple, and red respectively; whereas separation on paper chromatography with BAW showed 3 different spots: red, blue, and purple. It could be concluded that Syzygium cumini contained anthocyanin. The fruit extract had antioxidant activity that influenced by stages of maturity. Ripe fruit had higher antioxidant activity than unripe and young fruit. At least there were 3 kinds of anthocyanin found in the fruit extract.
Wijaya Sumi - One of the best experts on this subject based on the ideXlab platform.
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Formulasi Sediaan Pemerah Pipi Ekstrak Air Buah Syzygium cumini dalam Bentuk Compact Powder
'Universitas Katolik Widya Mandala Surabaya', 2019Co-Authors: Letelay, Yulia Riani, Darsono, Farida Lanawati, Wijaya SumiAbstract:One of the fruits in Indonesia that can be used in the field of decorative cosmetics is Syzygium cumini. Blackish purple appearance of the fruit indicates the high content of anthocyanin, a natural pigment dye in decorative cosmetic formulations, especially for blusher. Compact powder blusher has the advantage of easy to use and has a better adhesion to the skin. Isopropyl myristate is a binder that is commonly used for compact powder blusher because of its properties which can increase adhesivity. The purpose of this study was to determine the effect of the concentration of isopropyl myristate as a binder on physical quality and effectiveness and to determine the best formula that fulfil the requirement of the physical quality, effectiveness, safety and acceptability. The compact powder blusher containing water extract of Syzygum cumini was formulated using wet granulation method with varying concentrations of isopropyl myristate 0.5%, 0.75% and 1.0%. The Evaluation of the product includes organoleptic, homogeneity, particle size, pH, friability and hardness, rubbing test, irritation test and acceptability test. The results showed an increase in the concentration of isopropyl myristate had a significant effect on decreasing the pH value, decreasing particle size, and affecting the ability of the blusher to be smeared. The compact powder blusher with 0.75% isopropyl myristate was the best formula that meets the specifications based on physical quality, effectiveness, and safety parameters
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Formulasi Sediaan Lipstik Ekstrak Air Buah Syzygium cumini Dalam Bentuk Liquid
'Universitas Katolik Widya Mandala Surabaya', 2019Co-Authors: Sari, Dwi Augusnita, Darsono, Farida Lanawati, Wijaya SumiAbstract:Now-a-days decorative cosmetics are essential needs for women especially lipstick. Lipstick is one of the cosmetics products which is used to increasing the aesthetic of facial make-up. A local tradable fruit called Syzygium cumini can be used as an alternative in conventional lipstick. Syzygium cumini anthocyanin-rich fruit contain 892 mg anthocyanins per 100g of fresh fruit. The purpose of this research was to find out the increasing of difference (HPMC) in liquid lipstick and to find out influence of the best formulation based on physical test, effectiveness test, safety test and acceptability test. Lipstick in liquid form was chosen because it has advantages such as can be easy to attached, easy to apply and easy to dry so that the formulation required a thickening agent that has properties to fulfill the characteristics of liquid lipstick. HPMC is a thickening agent and can help improve the viscosity of formulation liquid lipstick. The concentration of Syzygium cumini fruit extract was used 20% formulated using HPMC at a concentration of 0.75%; 1% and 2%. The results showed that the increasing concentration of HPMC significantly affect on pH test, viscosity, adhesion, and drying time; the decreasing of spreadness and the smearness of liquid lipstick. The best formula was the formula contained HPMC 2%, based on physical test (viscosity, homogeneity), effectiveness test (smearness, spreadness, stickiness, drying time), safety test and acceptability test
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Formulasi Sediaan Eyeshadow Ekstrak Air Buah Syzygium cumini dalam Bentuk Compact Powder
'Universitas Katolik Widya Mandala Surabaya', 2018Co-Authors: Dwiwulandari, Fransisca Yunita, Darsono, Farida Lanawati, Wijaya SumiAbstract:Salah satu sediaan kosmetik dekoratif adalah eyeshadow yang digunakan untuk memberikan warna, bayangan dan efek berkilau pada mata, sehingga membutuhkan adanya zat pewarna. Trend dalam dunia kecantikan saat ini adalah penggunaan zat warna alam karena aman bagi kesehatan. Zat warna alam yang berpotensi adalah antosianin dimana banyak terdapat pada buah juwet (Syzygium cumini). Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan konsentrasi ekstrak buah Syzygium cumini (20 %, 25 % dan 30 %) terhadap mutu fisik dan efektivitas sediaan. Penelitian ini menggunakan ekstrak kental buah Syzygium cumini yang diformulasikan menjadi sediaan compact powder eyeshadow. Jenis sediaan ini merupakan bentuk sediaan yang dominan digunakan karena memiliki adhesifitas yang baik terhadap kulit. Ekstrak kental diperoleh dengan cara pemerasan sari buah dan penguapan menggunakan thermostatic water bath pada suhu 40-60°C. Hasil pengujian menunjukkan bahwa peningkatan konsentrasi ekstrak berpengaruh signifikan terhadap hasil uji mutu fisik yaitu organoleptis (warna), pH, ukuran partikel, kerapuhan dan kekerasan, tetapi tidak berpengaruh terhadap uji dispersi warna dan hasil uji efektivitas. Berdasarkan hasil evaluasi tersebut dipilih formula II dengan konsentrasi ekstrak 25 % sebagai formula terbaik
Perpustakaan Ugm I-lib - One of the best experts on this subject based on the ideXlab platform.
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Sifat antioksidatif ekstrak buah duwet (Syzygium cumin antioxidative properties of java plum (Syzygium cumini) fruit extract
[Yogyakarta] : Universitas Gadjah Mada, 2005Co-Authors: Perpustakaan Ugm I-libAbstract: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
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Fractionation and Identification of Java Plum Fruit (Syzygium cumini) Extract
[Yogyakarta] : Universitas Gadjah Mada, 2004Co-Authors: Perpustakaan Ugm I-libAbstract: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 solvent
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The Potential of Java Plum (Syzygium cumini)as Source of Food Natural Antioxidant
[Yogyakarta] : Universitas Gadjah Mada, 2003Co-Authors: Perpustakaan Ugm I-libAbstract:Research on Potential of Java Plum (Syzygium cumini) as Source of Food Natural Antioxidant was devided into 3 steps. The first was to prove that the fruit contain anthocyanin, with anthocyanin-betacycmin testing . The second was to compare antioxidant activity from 3 different stages of maturity of the fruit and with BHT. The third was to separate and identify pigments in the fruit extract. First, the fruit was separated from the seed, freeze dried and kept in freezer during the research. Then, freeze dried fruit was extracted (macerated) with methanol-HC1 1% for overnight at 4 °C, and filtered with whatman no 1. This fruit extract was used for all steps of the research, sometimes concentrated with rotary evaporator at 40 °C when necessary. The first step proved that the fruit extract contained anthocyanin. It was showed by the stable ofpigment in HC1 2 M-100 °C for 5 minute
Randhir Singh - One of the best experts on this subject based on the ideXlab platform.
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production of tannase from aspergillus ruber under solid state fermentation using jamun Syzygium cumini leaves
Microbiological Research, 2007Co-Authors: Rakesh Kumar, Jitender Sharma, Randhir SinghAbstract:Tannase producing fungal strains were isolated from different locations including garbages, forests and orchards, etc. The strain giving maximum enzyme yield was identified to be Aspergillus ruber. Enzyme production was studied under solid state fermentation using different tannin rich substrates like ber leaves (Zyzyphus mauritiana), jamun leaves (Syzygium cumini), amla leaves (Phyllanthus emblica) and jawar leaves (Sorghum vulgaris). Jamun leaves were found to be the best substrate for enzyme production under solid-state fermentation (SSF). In SSF with jamun leaves, the maximum production of tannase was found to be at 30 degrees C after 96 h of incubation. Tap water was found to be the best moistening agent, with pH 5.5 in ratio of 1:2 (w/v) with substrate. Addition of carbon and nitrogen sources to the medium did not increase tannase production. Under optimum conditions as standardized here, the enzyme production was 69 U/g dry substrate. This is the first report on production of tannase by A. ruber, giving higher yield under SSF with agro-waste as the substrate.
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production of tannase from aspergillus ruber under solid state fermentation using jamun Syzygium cumini leaves
Microbiological Research, 2007Co-Authors: Rakesh Kumar, Jitender Sharma, Randhir SinghAbstract:Summary Tannase producing fungal strains were isolated from different locations including garbages, forests and orchards, etc. The strain giving maximum enzyme yield was identified to be Aspergillus ruber . Enzyme production was studied under solid state fermentation using different tannin rich substrates like ber leaves ( Zyzyphus mauritiana ), jamun leaves ( Syzygium cumini ), amla leaves ( Phyllanthus emblica ) and jawar leaves ( Sorghum vulgaris ). Jamun leaves were found to be the best substrate for enzyme production under solid-state fermentation (SSF). In SSF with jamun leaves, the maximum production of tannase was found to be at 30 °C after 96 h of incubation. Tap water was found to be the best moistening agent, with pH 5.5 in ratio of 1:2 (w/v) with substrate. Addition of carbon and nitrogen sources to the medium did not increase tannase production. Under optimum conditions as standardized here, the enzyme production was 69 U/g dry substrate. This is the first report on production of tannase by A. ruber , giving higher yield under SSF with agro-waste as the substrate.
Tranggono Tranggono - One of the best experts on this subject based on the ideXlab platform.
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Sifat Antioksidatif Ekstrak Buah Duwet (Syzygium cumini)
Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta Indonesia, 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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fractionation and identification of java plum fruit Syzygium cumini extract
Indonesian Food and Nutrition Progress, 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.