Extraction optimisation, antioxidant activity and inhibition on α‐amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini

2019 ◽  
Vol 54 (6) ◽  
pp. 2084-2093 ◽  
Author(s):  
Mohamed Abdin ◽  
Yahya Saud Hamed ◽  
Hafiz Muhammad Saleem Akhtar ◽  
Dan Chen ◽  
Shanza Mukhtar ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase ◽  
Syzygium Cumini

scholarly journals Anti-Pancreatic Lipase and Antioxidant Activity of Selected Tropical Herbs

2012 ◽  
Vol 15 (3) ◽  
pp. 569-578 ◽  
Author(s):  
Najla Gooda Sahib ◽  
Azizah Abdul Hamid ◽  
Nazamid Saari ◽  
Faridah Abas ◽  
M. Sabri Pak Dek ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Pancreatic Lipase

scholarly journals Aktivitas Antibakteri dan Antioksidan Asam Galat dari Kulit Buah Lokal yang Diproduksi dengan Tanase

2018 ◽  
Vol 14 (1) ◽  
pp. 148
Author(s):  
Eka Junaidi ◽  
Yunita Arian Sani Anwar
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Gallic Acid ◽  
Diffusion Method ◽  
Syzygium Cumini ◽  
Garcinia Mangostana ◽  
Dpph Method ◽  
Fruit Waste

<p>Penelitian ini merupakan lanjutan dari penelitian sebelumnya tentang produksi asam galat dari limbah kulit buah lokal di Lombok. Limbah kulit buah lokal yang digunakan yaitu kulit buah kepundung (<em>Baccaurea racemosa</em> Muell.Arg), kulit buah juwet (<em>Syzygium cumini</em>), dan kulit buah manggis (<em>Garcinia mangostana</em>). Pada penelitian ini dilakukan pengujian asam galat yang dihasilkan, untuk mengetahui aktivitas antioksidan dan antibakteri. Pengujian sifat antioksidan dilakukan dengan menggunakan metode DPPH, sedangkan aktivitas antibakteri diuji dengan menggunakan metode difusi agar pada bakteri <em>Escherichia coli</em> dan <em>Staphylococcus aureus</em>. Hasil penelitian menunjukkan bahwa asam galat dari ketiga kulit buah memiliki aktivitas antioksidan. Asam galat dari kulit buah kepundung, kulit buah juwet dan kulit buah manggis memiliki IC<sub>50</sub> masing-masing sebesar 5.95; 5,96; dan 5,92 ppm. Berbeda dengan kemampuan sebagai antioksidan, asam galat resistan terhadap bakteri <em>Escherichia coli</em> dan <em>Staphylococcus aureus </em>yang menunjukkan bahwa asam galat tidak memiliki aktivitas sebagai antibakteri.</p><p><strong>Antibacterial and antioxidant activity of gallic acid from peel local fruit which produced by tannase. </strong>This research is a continuation of the previous research about the gallic acid production from peel fruit local in Lombok. The local fruit waste<em> </em>used<em> </em>are<em> kepundung rind (Baccaurea racemosa</em> Muell.Arg)<em>, juwet rind </em>(<em>Syzygium cumini</em>) <em>and mangosteen rind </em>(<em>Garcinia mangostana</em>)<em>. </em>In this research, the produced Gallic acid was tested to determine its antioxidant and antibacterial activity. The antioxidant test conducted by DPPH method, meanwhile, the antibacterial activity was performed by agar diffusion method to bacteria <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. The results show that the produce gallic acid from those three rind provide antioxidant activity. Gallic acid from kepundung rind, juwet rind, and mangosteen rind have IC<sub>50</sub> values of 5,95; 5,96; and 5,92,  respectively. Gallic acid not showed inhibitory actions against the growth of Escherichia coli and Staphylococcus aureus. This result show that gallic acid from local fruit waste did not provide an antibacterial activity.</p>

scholarly journals Antioxidant potentials and quality aspects of Jamun (Syzygium cumini L.) supplemented unleavened flat bread (Indian chapatti)

2015 ◽  
Vol 7 (1) ◽  
pp. 309-315 ◽  
Author(s):  
Swati Kapoor ◽  
Pushpinder Singh Ranote ◽  
Savita Sharma
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Phenolic Content ◽  
Qualitative Evaluation ◽  
Total Phenolic ◽  
Syzygium Cumini ◽  
Whole Wheat Flour ◽  
Crude Fiber Content ◽  
Whole Wheat ◽  
Quality Aspects

Enriched chapattis prepared by supplementing whole wheat flour with Jamun (Syzygium cumini L.) pulp at 5, 10 and 15% were assessed for antioxidant activity and quality. Jamun pulp supplementation enhanced the bioactive composition of chapatti in terms of increased anthocyanins, total phenols and antioxidant activity. Total phenolic content and antioxidant activity increased 99.73% and 44.38%, respectively after incorporation of Jamun pulp (15%) to whole wheat flour Indian chapatti. Anthocyanins were not observed in control chapatti and in Jamunsupplemented chapatti the range was 1.41-2.64 mg/100g content for 5-15% supplementation level. Qualitative evaluation revealed non-sticky behavior of dough supplemented with Jamun at 5 and 10% level and slight stickiness at 15% level. Chapattis exhibited full puffing at all supplementation levels. Sensory scores were highest for 10% Jamun supplemented chapatti. Crude fiber content improved significantly (13.77% increase) in chapattis on supplementation of Jamun pulp. The study concluded that supplementation of wheat flour with Jamun pulp improved nutritional and antioxidant status of chapatti.

scholarly journals 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))

2016 ◽  
Vol 36 (03) ◽  
pp. 261 ◽  
Author(s):  
Lydia Ninan Lestario ◽  
Driana Herawati ◽  
Silvia Andini
Keyword(s):  
Antioxidant Activity ◽  
Calcium Alginate ◽  
Nutritional Value ◽  
Anthocyanin Content ◽  
Syzygium Cumini ◽  
Tropical Fruits ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
High Antioxidant Activity ◽  
Fruit Purée

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.Kata kunci: Antosianin; antioksidan; restrukturisasi; Syzygium cumini

scholarly journals Determination of Antioxidant Activity and Phenolic Compounds of Methanolic Extract of Java Plum (Syzygium cumini Linn. (Skeel) Seed

2017 ◽  
Vol 14 (1) ◽  
pp. 9 ◽  
Author(s):  
Rohadi Rohadi ◽  
Umar Santoso ◽  
Sri Raharjo ◽  
Iip Izul Falah
Keyword(s):  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Methanolic Extract ◽  
Radical Scavenging ◽  
Ethyl Acetate Fraction ◽  
Polar Fraction ◽  
Acid Oxidation ◽  
Syzygium Cumini ◽  
Compound Identification ◽  
Antioxidant Power

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.

EFFECT OF COMBINATION OF TWO PLANTS ON ANTI-OXIDANT ACTIVITY

2019 ◽  
Vol 8 (6) ◽  
Author(s):  
Deepa Jose ◽  
Prasanth B ◽  
Sini Baby
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Psidium Guajava ◽  
Free Radical Scavenging ◽  
Syzygium Cumini ◽  
Leaf Extracts ◽  
Superoxide Free Radical ◽  
Anti Oxidant ◽  
Free Radical Scavenging Assay ◽  
Radical Scavenging Assay

Anti-oxidants are essential for maintaining optimum health and well being by acting against damage caused by free radicals. Regular consumption of vegetables and fruits with anti-oxidant activity can reduce the risk of many chronic diseases. The main objective of the study was to evaluate the antioxidant activity of  Psidium guajava and Syzygium cumini leaves individually and as a combination of ethanolic leaf extracts of both in 1:1 ratio. The antioxidant activity of ethanolic leaf extracts of Syzygium cumini and Psidium guajava and its 1:1 combination were determined by different methods such as Superoxide free radical scavenging assay, Hydrogen peroxide scavenging assay and Hydroxyl radical scavenging assay.The 1:1 combination of ethanolic leaf extract of Syzygium cumini and Psidium guajava showed higher antioxidant activity than the individual extracts. Out of the two individual extracts, Syzyium cumini showed more activity than the Psidium guajava extract. A dose dependent increase in activity was found in all methods. The percentage inhibition of combined extract by hydroxyl radical scavenging assay and hydrogen peroxide scavenging assay was 72.70 and 76.15 respectively. Superoxide free radical scavenging assay, showed inhibition of 63.5percentage.From the result it is concluded that leaves of both the plants possess anti-oxidant activity and Syzygium cumini exhibited more activity than Psidium guajava. But the combination of both is superior to individual extracts in exhibiting anti-oxidant activity. The results showed the possibility of synergistic or additive effect of combination of ethanolic extracts of Syzygium cumini and Psidium guajava leaves in the ratio 1:1.

scholarly journals Nanoparticle formulation increases Syzygium cumini antioxidant activity in Candida albicans-infected diabetic rats

2017 ◽  
Vol 55 (1) ◽  
pp. 1082-1088 ◽  
Author(s):  
Paula E. R. Bitencourt ◽  
Lariane O. Cargnelutti ◽  
Carolina S. Stein ◽  
Raquel Lautenchleger ◽  
Luana M. Ferreira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Candida Albicans ◽  
Diabetic Rats ◽  
Syzygium Cumini ◽  
Nanoparticle Formulation
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