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Kandungan Antosianin dan Identifikasi Antosianidin dari Kulit Buah Jenitri (Elaeocarpus angustifolius Blume) Lestario, Lydia Ninan; Rahayuni, Elisabeth; Timotius, Kris Herawan
Agritech Vol 31, No 2 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (531.703 KB) | DOI: 10.22146/agritech.9731

Abstract

The objectives of this study were to determine total anthocyanin content and to identify kinds of anthocyanidin of blue marble (Elaeocarpus angustifolius Blume) fruit peel. Total anthocyanin content was determined by pH differential method was 23,87 ± 4,11 mg/100 g of dry weight of fruit peel. Kinds of anthocyanidin determined by TLC, UV-VIS spectrophotometer and HPLC and it showed that the major anthocyanin of blue marble fruit peel was cyanidin­3­ rutinoside, and two others were delphinidin­3­rutinoside and delphinidin­3­glucoside.ABSTRAKPenelitian ini bertujuan untuk menentukan kandungan antosianin total dan mengidentifikasi jenis-jenis antosianidin dari kulit buah jenitri (Elaeocarpus angustifolius Blume). Kandungan antosianin total kulit buah jenitri yang diukur dengan metode perbedaan pH adalah 23,87 ± 4,11 mg/100 g berdasarkan berat kering kulit buah. Jenis antosianidin yang diukur dengan KLT, spektrofotometer UV-VIS dan KCKT, menunjukkan bahwa antosianin yang paling dominan pada kulit buah jenitri adalah sianidin-3-rutinosida, sedang dua jenis yang lain adalah delfinidin-3-rutinosida, dan delfinidin-3-glikosida.
In Vitro Antidiabetic and Antioxidant Activities of Aqueous Extract from the Leaf and Fruit of Psidium guajava L. Simamora, Adelina; Paramita, Lusia; Azreen, Nur; Santoso, Adit Widodo; Timotius, Kris Herawan
The Indonesian Biomedical Journal Vol 10, No 2 (2018)
Publisher : The Prodia Education and Research Institute (PERI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18585/inabj.v10i2.402

Abstract

BACKGROUND: The leaf and fruit of Psidium guajava L. are potential for neutraceutical beverage especially for antidiabetic drink. The aims of this study were to determine the antidiabetic activity of aqueous extract of leaf (LE) and fruit (FE) from P. guajava.METHODS: Both extracts were investigated for their inhibitory effect on α-glucosidase activity in vitro. Their antioxidant activities were measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, ferrous ion chelating, reducing power and phosphomolybdate methods.RESULTS: The IC50 of LE, FEandacarbose as a positive control were 5.67, 428.00 and 823.99 μg/mL, respectively. The enzyme kinetic analysis indicated that LE inhibited α-glucosidase in a competitive inhibition type, similar to that of acarbose. Both extracts showed antioxidant activities, with LE showed stronger activities than FE in all methods. In DPPH method, IC50 of LE and FE were 74.77 and 843.84 μg/mL respectively, compared to 53.24 and 21.36 μg/mL for reference antioxidants butylated hydroxytoluene (BHT) and ascorbic acid (AA), respectively. In ferrous ion chelating activity, the IC50 were 147.07 and 2105.05 μg/mL for LE and FE, whereas ethylenediaminetetraacetic acid (EDTA) as a control sample was 66.50 μg/mL. In reducing power and phosphomolybdate methods, at different concentrations, the activities of LE, FE, and standard compounds showed the following order: AA > BHT > LE > FE.CONCLUSION: LE from P. guajava exhibited excellent inhibitory activity against α-glucosidase. In addition, LE had better antioxidant acivities than FE. This study can recommend the aqueous extract from P. guajava as a promising candidate for neutraceutical drink for prediabetic and diabetic patients.KEYWORDS: antioxidant, aqueous extract, α-glucosidase inhibition, guava, Psidium guajava L.
Antioxidant Activity of Methanol Extract from Several Indonesian Green Teas simamora, adelina; Steven, Michael; Santoso, Adit Widodo; Rumiati, Flora; Timotius, Kris Herawan
Jurnal Kedokteran YARSI Vol 26, No 1 (2018): JANUARI - APRIL 2018
Publisher : Lembaga Penelitian Universitas YARSI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.654 KB) | DOI: 10.33476/jky.v26i1.460

Abstract

As a common beverage, green tea is supposed to have beneficial health effect, such as antioxidant. At present, there are many green teas available in the market in Jakarta. Their quality, in their antioxidant activity, should be proved. This study aimed to investigate the antioxidant activity of extracts of green tea products commercially available in Jakarta. Four green tea samples from different factories (coded as A, B, C, and D) were selected and macerated using methanol. DPPH radical scavenging activity, reducing power ability and total antioxidant capacity were used to measure the antioxidant activity. The total phenolic content (TPC) was also determined. The studied green teas had varied TPC from 23.80  to  84.03 mG GAE/g extract, ranked as B > D > A > C. All samples exhibited various but strong antioxidant activity by DPPH assay, even better than standards ascorbic acid and butylated hydroxytoluene (BHT). However, all extracts showed similar activities in their reducing power ability and total antioxidant capacity, with activities less than standards. These findings confirm that the quality of the Indonesian commercial green teas were heterogeneous both in TPC or DPPH scavenging capacity. But, there is an indication that they are good as an antioxidant containing beverage. 
KANDUNGAN ANTOSIANIN DAN ANTOSIANIDIN DARI JANTUNG PISANG KLUTUK (MUSA BRACHYCARPA BACK ) DAN PISANG AMBON (MUSA ACUMINATA COLLA) [ANTHOCYANIN CONTENT AND IDENTIFICATION OF ANTHOCYANIDIN OF BANANA BRACT KLUTUK VARIETY (MUSA BRACHYCARPA BACK) AND AMBO Lestario, Lydia Ninan; Lukito, Dhanu; Timotius, Kris Herawan
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.228 KB)

Abstract

The aims of this research were to determine total anthocyanin content and to explore the type of anthocyanidin of banana bract klutuk variety and ambon variety. The total anthocyanin content was determined with pH differential method, the data were then statistically-analyzed with t-test with 5 replications, whereas the exploration of anthocyanidin was based on Rf value and maximum absorbance of the spots on TLC, and also time retention of the peak on HPLC equiped with anthocyanidin standards. The results showed that the total anthocyanin content of banana bract of klutuk variety 909,44 ± 280,53 mg/ 100 g; which was significantly different from  ambon variety 1515,40 ± 193,74 mg/ 100 g. The type anthocyanidin of banana bract of klutuk variety include delphinidin and cyanidin, whereas ambon variety were delphinidin, cyanidin, and pelargonidin.      
Antioxidant, α-Glucosidase Inhibitory Activity and Molecular Docking Study of Gallic Acid, Quercetin and Rutin: A Comparative Study Limanto, Agus; Simamora, Adelina; Santoso, Adit Widodo; Timotius, Kris Herawan
Molecular and Cellular Biomedical Sciences Vol 3, No 2 (2019)
Publisher : Cell and BioPharmaceutical Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21705/mcbs.v3i2.60

Abstract

Background: Plant-phenolics and flavonoids, including gallic acid, quercetin and rutin, are considered as safe inhibitors for ?-glucosidase. This study aimed to compare antioxidant and ?-glucosidase inhibitory activities of gallic acid (GA), quercetin (QUE) and rutin (RUT).Materials and Methods: Pure compounds of GA, QUE, and RUT were used. Their antioxidant and inhibitory activity on ?-glucosidase were investigated spectroscopically, including their kinetic analysis and interaction mechanism by docking simulation.Results: All the tested compounds (GA, QUE, and RUT) showed good antioxidant activity better than the standards ascorbic acid (AA) and butylated hydroxytoluene (BHT), with QUE showing the highest antioxidant activity based on 2,2-diphenyl1-picrylhydrazyl (DPPH) radical scavenging activity. Based on their reducing properties, the activities of the compounds follow the following order: AA > GA > BHT > QUE > RUT. Both GA and RUT induced a competitive type of inhibition, with activities stronger than acarbose (IC50 = 823 ?g/mL), whereas QUE inhibited in a mixed type manner. The IC50 of GA, QUE, and RUT were 220.12, 65.52, and 224.55 ?g/mL respectively. The results obtained from molecular docking indicate that all compounds have affinity in the active site pocket of ?-glucosidase, with the hydrogen bond being the major force involved in each compound binding to the enzyme.Conclusion: In conclusion, QUE has better antioxidant and ?-glucosidase inhibitory activity than GA and RUT. This work provides insights into the interactions between GA, QUE, and RUT and ?-glucosidase.Keywords: docking, gallic acid, ?-glucosidase, rutin, quercetin