scholarly journals ANALISIS TOTAL FENOL PADA BERBAGAI FORMULASI REBUSAN KULIT SALAK BALI SIBETAN KARANGASEM SEBAGAI MINUMAN FUNGSIONAL

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Wayan Merta
Keyword(s):  
Content Analysis ◽  
Phenolic Compounds ◽  
Water Content ◽  
Spectrophotometric Method ◽  
Natural Antioxidants ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Average Water ◽  
Phenol Reagent

Abstract Background: Snakefruit’s bark that only so far as waste, can be processed into a functional beverage is good for health. Snakefruit’s bark contains phenolic compounds which are natural antioxidants in fruits. Objective: The purpose of this study is to determine the total phenol levels and sensory value of stew salak bali sibetan karangasem’s bark in various formulations as functional beverage. Methods: Analysis of total used spectrophotometric method with Folin-Ciocalteu phenol reagent and gallic acid standard. It also performed the water content analysis used thermogravimetry method. Result: Salak Bali Sibetan’s bark have average water content 24.1872±0.036%wb. The results of total phenol analysis showed that 2, 10, 20, 30, 40 gram of Salak Bali’s bark with 200 ml water are: 10,84±0,587; 13,79±0,756; 12,19±0,205; 12,02±0,268; 10,57±0,389 mg/L GAE respectirely. Conclusions: The highest total phenol content is (10g/200ml) formulation, and also supported by a sensory test showed that a majority of panelist also prefer that formulation because has good colour, flavor and smell. Keywords : Salak Bali’s Sibetan bark, total phenol, Folin-Ciocalteu.

Evaluation of virgin olive oil bitterness by total phenol content analysis

2007 ◽  
Vol 109 (3) ◽  
pp. 193-197 ◽  
Author(s):  
Gabriel Beltrán ◽  
María T. Ruano ◽  
Antonio Jiménez ◽  
Marino Uceda ◽  
María P. Aguilera
Keyword(s):  
Content Analysis ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate

2017 ◽  
Vol 39 (1) ◽  
pp. 43 ◽  
Author(s):  
Mayara Neves Santos Guedes ◽  
Rafael Pio ◽  
Luana Aparecida Castilho Maro ◽  
Fabíola Fonseca Lage ◽  
Celeste Maria Patto de Abreu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Phenolic Compounds ◽  
High Performance ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Phenolic Contents

Blackberries are an important option for the diversification of fruit crops. However, there is currently no literature regarding plant cultivation in high-altitude tropical climates. Knowledge of the phenolic composition of blackberries is essential because variations in the levels of these components may exist between cultivars and may depend on environmental conditions. High performance liquid chromatography (HPLC) was used to evaluate the total phenol content of different blackberry cultivars (Arapaho, Brazos, Cainguangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy and Xavante). Free radical scavenging activity in these cultivars was assayed using a DPPH test. The HPLC-UV chromatogram of blackberry fruit extracts at 280 nm revealed the presence of phenolic compounds. The results showed significant differences in the levels of phenolic compounds in the blackberry cultivars tested. Antioxidant activity was evaluated using the ABTS free radical and ranged from 2.7 ± 0.1 to 19 ± 2 μmole of Trolox equivalents per gram of sample (b.u.). These results are in good correlation with the phenolic contents of the blackberries tested. The Xavante blackberry cultivar had the highest levels of polyphenols that could be individually identified. Catechin polyphenols were found to be the main component in the blackberry varieties tested. 

scholarly journals Aktivitas Antioksidan dan Evaluasi Sensoris Teh Herbal Bunga Gumitir (Tagetes erecta L.)

2020 ◽  
Vol 5 (2) ◽  
pp. 39
Author(s):  
I Gusti Ngurah Bagus Pranantha Bistara Kusuma ◽  
Ni Komang Ayu Nila Ratna ◽  
Auriel Gabriella Kalalinggi ◽  
I Wayan Rai Widarta
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Total Flavonoid ◽  
Total Phenol Content ◽  
Total Flavonoid Content ◽  
Phenol Content ◽  
Bioactive Components ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Tagetes Erecta L

Bunga gumitir memiliki manfaat yang baik bagi kesehatan karena mengandung komponen bioaktif berupa flavonoid, fenol, dan karotenoid berupa lutein sehingga sangat berpotensi digunakan sebagai teh herbal. Penelitian ini bertujuan untuk mendapatkan teknik pengeringan teh herbal bunga gumitir yang tepat sehingga menghasilkan karakteristik teh herbal bunga gumitir dengan komponen bioaktif dan antioksidan yang tinggi serta sensoris yang baik. Pengeringan dilakukan dengan 5 teknik yang berbeda yaitu pengeringan matahari, pengeringan oven, pengeringan dingin, pengeringan udara, dan pengeringan sangrai. Parameter yang diamati meliputi kadar air, total fenol, total flavonoid, aktivitas antioksidan (IC50) serta  pengujian  sensoris air seduhan teh herbal bunga gumitir (warna, aroma, rasa, dan penerimaan keseluruhan). Hasil penelitian menunjukkan bahwa pengeringan dingin mampu menghasilkan teh herbal dengan karakteristik terbaik yaitu kadar air sebesar 6,86%, total fenol sebesar 83,88 mg GAE/g ekstrak, total flavonoid sebesar 373,06 mg QE/g ekstrak, nilai IC50 sebesar 257,65 mg/L, karakteristik sensoris paling disukai dengan rasa agak khas bunga gumitir, rasa tidak asam, dan berwarna merah kekuningan.   Gumitir flower had good benefits for health because their bioactive components contain flavonoids, phenols, and carotenoids like lutein so that gumitir flower were potentially used as herbal tea. The research was conducted to obtain the appropriate gumitir flower tea drying technique to produced the characteristics of gumitir herbal tea with high bioactive and antioxidant components and good sensory. Drying were carried out with 5 different techniques, namely sun drying, oven drying, cold drying, air drying, and roasting drying. Parameters observed included water content, total phenol content, total flavonoid content, antioxidant activity (IC50), and sensory testing of gumitir flower herbal tea (color, aroma, taste, and overall reception). The results showed that cold drying was able to produced herbal tea with the best characteristics with water content was 6.86%, total phenol content was 83.88 mg GAE/g extract, total flavonoid content was 373.06 mg QE/g extract, IC50 was 257.65 mg/L, sensory characteristics were most preferred with a rather typical taste of gumitir flower, not sour and yellowish red.

scholarly journals Antioxidant Activity of Ketapang Leaf Tea (Terminalia catappa)

2021 ◽  
Vol 4 (2) ◽  
pp. 220-227
Author(s):  
Retno Widyastuti ◽  
Agustina Intan Niken Tari ◽  
Novian Wely Asmoro
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Leaf Age ◽  
Black Tea ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Terminalia Catappa ◽  
Young Leaves

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1. 

Contribution of bound phenolic compounds to the total phenol content and antioxidant capacity of oat (Avena sativa) grain fractions

2017 ◽  
Author(s):  
Gregorio Martínez-Miguel ◽  
José Elías Treviño-Ramírez ◽  
Vania Urías-Orona ◽  
Francisco Zavala-García ◽  
Guillermo Niño-Medina
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Avena Sativa ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content

scholarly journals Formulation of Indonesian traditional functional drink wedang empon based on Zingiberaceae rhizomes mixed with fruits

2021 ◽  
Vol 913 (1) ◽  
pp. 012028
Author(s):  
D Fitriarni ◽  
Martanto ◽  
E. E. Rifkowaty
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Test Results ◽  
Phenol Content ◽  
Product Analysis ◽  
Yield Value ◽  
Functional Drink ◽  
Unpleasant Smell

Abstract Wedang empon is a rhizome-based drink, one of the most popular functional drinks in Indonesia. This drink is consumed as a drink that is believed to increase the body's immunity and maintain a healthy body. This is due to the potential content of secondary metabolites contained in it. The purpose of this study was to combine empon-based drinks with several types of fruit and flower extracts. The development of this empon-based drink was carried out to provide variations in taste, aroma, and color as well as its nutritional content. Therefore, in this study, wedang empon drink which has been combined with several fruits and flowers was analyzed for product quality with several parameters such as phenol content, vitamin C, and product hedonic tests to find out how consumers respond to the resulting product. In this study, an analysis of the moisture content of the dried product was also carried out to ensure that the water content was within the permissible limits. The research started from material preparation, formulation, characterization and product analysis. Based on the results of the analysis, it was found that in general the yield value of the water content was less than 10%. Overall, the total phenol content of all treatments ranged from 14.75-43.32 mg GAE 100 g-1 and the highest total phenol content was detected in the combination of rosella with wedang empon ingredients. The amount of vitamin C ranged from 42.1013-107 mg/100 g and samples of wedang empon mixed with lakum were the highest. Hedonic test results ranged from 63.556 to 90.667, taste ranged from 63.556 to 90.667, aroma number ranged from 67.11 to 79.556, then color ranged from 70.222 to 84,889. This means that there are differences in the effect of adding different ingredients to the taste of wedang empon. By mixing the rhizome drink with fruit and flower extract will help improve the sensory properties of the drink so that this drink can be more accepted by many consumers of all ages or for those who don't even like the unpleasant smell of wedang empon drinks.

scholarly journals Total Phenol Content and Antimicrobial Activity of Lingonberry (Vaccinium vitis-idaea L.) from Several Areas in the Eastern Carpathians

2017 ◽  
Vol 9 (1) ◽  
pp. 77-83 ◽  
Author(s):  
Éva LASLO ◽  
Zoltán Attila KÖBÖLKUTI
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Effect ◽  
Bioactive Compound ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Phenol Content ◽  
Eastern Carpathians ◽  
Spoilage Bacteria ◽  
New Perspective ◽  
Similar Growth

This study evaluated the antimicrobial activity and the total phenol content of Vaccinium vitis idaea L. berry fruit from five different localities with distinct growth sites in the Eastern Carpathians. The antibacterial effect of lingonberry was studied on nine selected Gram-positive and negative, foodborne, illness causing and spoilage bacteria. The total phenol content was estimated by the Folin-Ciocalteu method. The present results showed stronger antibacterial effect of lingonberry on Gram-negative bacteria, especially on Pseudomonas fluorescens and Pseudomonas aeruginosa. The total phenol content varied between 3.72 and 2.1 mM GAE/ml. As data suggested, Vaccinium vitis-idaea fruits originating from different geographic regions and environment, differ from each other in terms of bioactive compound quantity and activity. In the selection of new perspective cultivars of lingonberry, the geographical origin of fruits must be considered. Two Step Cluster analysis detected relatively well supported relationship between samples provided from similar growth sites. Correlation analysis showed no correlation between altitude, phenol content and antimicrobial activity.

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