Antioxidant Activity Values Research Articles

Exploration of Phenolic Content and Antioxidant Potential from Plants Used in Traditional Medicine in Viesca, Mexico

The medicinal plants of the desert can be a potential source of natural bioactive compounds with applications in health and food preservation. This work aimed to investigate the phenolic content and antioxidant potential of twenty-three plants from the arid zone of Viesca, Mexico. The antioxidant potential was determined by three methods (ABTS, FRAP, and DPPH). Two extraction methods and three different concentration levels (1:10 mg/mL, 1:25 mg/mL, and 1:50 mg/mL) were evaluated. According to the results, Turnera diffusa (Damiana), Gutierrezia sarothrae (Hierba de San Nicolas), and Leucophyllum frutescens (Cenizo) present the largest content of phenolic compounds and high antioxidant activity. The highest values of antioxidant activity were achieved using a solid/liquid ratio of 1:50 g/mL for T. diffusa and G. sarothrae and 1:25 mg/mL for L. frutescens. The maceration method was the most suitable for extracting antioxidant compounds from T. diffusa and L. frutescens, while ultrasound-assisted extraction was more efficient for G. sarothrae. The HPLC-MS analysis showed the presence of important phenolic compounds. This study shows for the first time that three plants that naturally grow in Viesca have great potential as a source of natural antioxidant compounds.

The impact of fruit thinning on size and quality of fresh-market muscadine berries.

Achieving a larger berry size accompanied with even ripening are demanded by producers in growing muscadine cultivars. The current study aimed to evaluate the impact of fruit thinning on berry size and quality in two muscadine grape cultivars, 'Triumph' a bronze-fruited cultivar bearing hermaphrodite flowers, and 'Supreme' a dark black-fruited cultivar bearing female flowers. Thinning was performed before bunch closure and only one cluster per cane was retained. Results indicated a significant interaction of treatments and cultivars on berry weight and berry diameter. In 'Supreme,' berry weight and berry diameter were significantly increased where thinning was performed, and difference in plant yield between thinned and not thinned vines was not significant. For 'Triumph,' thinning had no significant impact on berry weight and diameter, but yield was ultimately reduced. Other physico-chemical characters were not affected by fruit thinning. However, differences were observed between both cultivars for these characters. The values of antioxidant scavenging activity (ASA) and total phenolic content (TPC) were 62.7% and 21.7% higher in 'Supreme' as compared to 'Triumph,' irrespective of the thinning treatments. Being a colored cultivar, 'Supreme' berries have higher anthocyanins than 'Triumph,' which has a negligible amount of anthocyanins. The ASA exhibited a strong positive correlation with TPC and anthocyanin content of muscadine grapes. There was also a significant positive correlation between TPC and anthocyanins. Cluster thinning of some muscadine grape cultivars may improve individual berry size without affecting overall plant yield or the fruit color, firmness, biochemical attributes and bioactive compounds. © 2023 Society of Chemical Industry.

Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate

ABSTRACT Chocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile. Due to the expensive nature of cocoa butter, it has stimulated extensive research for fats that are cheaper and more easily available and can be used as cocoa butter substitutes. The mango (Mangifera indica) is known as the king of fruit due to its rich nutritive profile. The major parts of mango fruit are peel, pulp, and seed. Mango seed is usually discarded as waste which is a source of edible oil (7–12%). The current study was designed to produce chocolate with mango seed oil as a cocoa butter replacer. Mango seed oil was extracted using the soxhlet apparatus and its physiochemical properties were evaluated. Extracted oil was used in chocolate preparation with different proportions (0%, 30%, 70%, and 100%). Furthermore, chocolate was subjected to explore the effect of storage (21days) on product quality and sensory with 7days interval. Current results show that mango seed oil has a valuable fat profile containing palmitic acid (C16:0) 26%, stearic acid (C18:0) 36%, and oleic acid (C18:2) 33%. Moreover, innovative chocolate showed higher antioxidant activity as compared to control in different storage intervals. In addition, chocolate prepared with different proportions of mango seed oil showed higher sensory scores as compared to the control sample. The findings suggest that mango seed oil can replace cocoa butter in chocolate and reduce/manage mango seed waste to improve its antioxidant activity and nutritional value.

Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production

Fruit addition can enrich beer with flavor and bioactive substances. Sweet cherry (Prunus avium L.) can be added in beer as a whole fruit, fruit juice, or pulp, but there is no data for the addition of cherry pomace in beer. Therefore, we investigated the addition of cherry juice and pomace during beer fermentation on the first and seventh day and studied the basic beer parameters (alcohol and extract), sensorial evaluation, phenolic compounds, and antioxidant activity of the beers produced, measured using six different methods (DPPH, ABTS, FRAP, CUPRAC, ORAC, and HORAC) and compared the results with a control sample without cherry products addition. The results showed a strong correlation between the antioxidant activity values obtained using the DPPH, FRAP, CUPRAC, and HORAC methods and the concentration of phenolic compounds in the studied beers. The phenolic compound content and antioxidant activity increased when cherries juice or pomace were added. The increase was much more significant when pomace was used. Therefore, it can be concluded that cherry pomace addition is a better option than cherry juice for beer production because of the increased content of bioactive compounds and the sustainability of the beers obtained.

Agronomic performance, seed chemical composition, and bioactive components of selected Indonesian soybean genotypes (Glycine max [L.] Merr.)

Abstract The use of improved soybean varieties is crucial when it comes to the progress of soybean cultivation in Indonesia. This study presents the agronomic performance, seed chemical composition, and bioactive components of 12 soybean genotypes grown in Malang, Indonesia. Parameters included the agronomic characteristics, ash, protein, fat, total flavonoid content (TFC), total phenolic content (TPC), genistein and daidzein contents as well as antioxidant activity. The study found that Dena 1, Dering 1, and Deja 1 had the highest seed yield (2.76–2.84 t/ha), while Dega 1 had the largest seed size (24.69 g/100 seeds). The black-seeded genotype of Detam 1 had the highest protein content (39.79% dw), while GH 63 had the largest amount of total daidzein and genistein. Detam 4 (a black-seeded genotype) exhibited the highest values of TFC, TPC, and antioxidant activity. The agronomic characteristics and TPC significantly correlated, suggesting that both traits are applicable as criteria for soybean breeding selection. Detam 4 and GH 63 are likely promising to be used as gene sources for improving the nutritional and health benefits of soybean genotypes. GH 63 and GH 73 also have the potential for further release as new high-yielding varieties with early maturity and large seed size. Overall, the study provides valuable information on the agronomic superiority and nutritional aspects of improved soybean varieties in Indonesia.

Active packaging based on tilapia skin gelatin added with lemon basil leaf extract

Active packaging can actively change the condition of the packaged food by optimizing its ability to maintain the product. Edible film is easily digested and has zero waste. Gelatin can form a flexible and strong film. The high amino acids in gelatin can increase its ability to form a gel. Tilapia skin (Oreochromis niloticus) contains high protein. It is a suitable material to be developed into edible films and active packaging by adding lemon basil leaves (Ocimum basilicum L.) as antioxidants and antimicrobials. This study aimed to determine the effect of various concentrations of basil leaf extract on the physical, mechanical, chemical, and antibacterial properties of the gelatin-based edible film of tilapia skin. The treatment used different concentrations of lemon basil leaf extract; 0.2%, 0.4%, 0.6% and 0.8%. The tests include thickness, solubility, tensile strength and elongation, moisture content, water vapor permeability (WVP), antibacterial activity, and antioxidant activity. The results showed that adding lemon basil leaf extract significantly affects the value of solubility, tensile strength, elongation, moisture content, antibacterial activity, and antioxidant activity but was not significantly different on the thickness and WVP parameters.

Taxonomic, physicochemical, phenolic and antioxidant comparison in species of high Andean wild fruits: Rubus and Hesperomeles

Currently, humans are taking better care of their health. It is known that fruit consumption prevents degenerative diseases such as cancer and diabetes. On the other hand, the high Andean biodiversity is rich in various resources that have been undervalued up to now. In the present study, the botanical characterization, physical and chemical properties, phenolic compounds, and antioxidant capacity were compared in four non-climacteric high Andean wild fruits of the species Rubus (black siraca and red siraca) and Hesperomeles (pacra and capachu), collected in the Peru province of Andahuaylas, Apurimac region, between 3600 and 3900 m.a.s.l. The taxonomic identification was performed according to the catalog of angiosperms and gymnosperms by geographical location. Polyphenols were determined by the spectrophotometric method based on the use of the Folin–Ciocalteu reagent, and the antioxidant capacity by the DPPH reagent discoloration method. Data in triplicate were analyzed by a one-way analysis of variance (ANOVA) and a multiple-range test of least significant difference (LSD). The results showed significant differences (p < 0.05) in all properties studied. The maturity index and phenolic content directly affected the antioxidant capacity. The four wild fruits studied presented high values of polyphenols and antioxidant activity. Therefore, they should be considered in genetic improvement and field extension programs to promote their consumption, which would encourage healthy and nutritious eating.

Characterization of phenolic components of black teas of different origins and the effect of brewing duration on quality properties.

This research aims to identify the phytochemical constituents of 79 different samples of black tea, including varieties from India, Iran (IrT), Turkey (TT), and Sri Lanka. In addition, this study investigates the effect of varying brewing times on the quality characteristics of tea. Therefore, we analyzed the phytochemical content of tea using a novel LC-MS/MS method that we developed, which identifies 53 different phenolic compounds. Furthermore, objective evaluations were conducted on the total phenolic compound, total flavonoid compound, antioxidant activity, and color values at 15, 30, and 60-min brewing intervals. The prevailing phenolic compounds discovered in the corresponding tea classifications were quantitatively analyzed to be quinic acid, epicatechin gallate, epigallocatechin gallate, epicatechin, epigallocatechin, gallic acid, nicotiflorine, and isoquercitrin. The study found that the TT and IrT groups had the richest phytochemical content and the highest antioxidant activity. The Turkish tea group had the highest measurement for the desired red color, which is considered a sensory property. Infusion color, antioxidant activity, and total phenolic and flavonoid contents showed significant increases with prolonged brewing time. It was important to note that the chemical composition of tea varies according to its origin and brewing conditions. Extending the brewing time improved the quality of the tea. It should be noted, however, that longer brewing times result in a more intense release of flavonoids, and this increase may have a pro-oxidant effect.

Phytochemical Profile and Antioxidant Activity of Some Open-Field Ancient-Tomato (Solanum lycopersicum L.) Genotypes and Promising Breeding Lines

Tomato landraces have progressively faded into obscurity, making way for new hybrids and elite tomato cultivars. This study presents a comprehensive evaluation of the agronomic attributes, physicochemical properties, and functional traits across seven cultivars, comprising two high-pigment varieties, ‘HLT−F81’ and ‘HLT−F82’, as well as five underutilized ancient-tomato genotypes considered as landraces. Most of the studied genotypes exhibited satisfactory horticultural and processing traits. The average fruit weight ranged from 73.3 g in ‘Rimone’ to 91.83 g in ‘HLT−F81’, while the soluble solids content ranged from 4.66 °Brix in ‘Justar’ to 6.08 °Brix in ‘HLT−F81’. The functional quality and the content of most antioxidants, as well as the antioxidant activity in both hydrophilic and lipophilic fractions, proved to be the most discriminating parameters among the tomato genotypes. The content of β−carotene and lycopene spanned from 2.94 mg kg−1 fw in ‘Rio Grande’ to 13.94 mg kg−1 fw in ‘HLT−F82’ and 227.8 mg kg−1 fw in ‘HLT−F81’, yielding large variations compared to ‘Rio Grande’. The total phenolic content ranged from 139.83 mg GAE kg−1 fw in ‘Rimone’ to 352.41 mg GAE kg−1 fw in ‘HLT-F81’, while the flavonoid content varied from 136.16 mg RE kg−1 fw in ‘Justar’ to 311.23 mg RE kg−1 fw in ‘HLT-F82’. The presence of tocopherol isomers was genotype-dependent, with a higher content in lines carrying the high-pigment mutations. Among the tested tomato genotypes, the high-pigment tomato line ‘HLT−F81’ achieved the highest hydrophilic and lipophilic antioxidant activity values. This study primarily focused on the recovery and valorization of tomato genetic resources and landraces. It also aimed to identify desirable horticultural (yield, low-input, and low-water demand), processing (°Brix and titratable acidity), and quality (rich antioxidant berries) traits for introgression into new tomato cultivars better suited to the evolving climate conditions of the near future.

Changes in bioactive compounds, antioxidant activity, and polyphenols of red beetroots dehydrated in oven, microwave, and infrared systems

AbstractBackroundThe antioxidant capacity of red beetroot has an important role in promoting human health and preventing degenerative diseases and cancer. Beetroot and colorful root vegetables are rich in phenol compounds with antioxidant properties.ResultsIn this study, changes in total phenolic and flavonoid amounts and antioxidant activities and phenolic constituents of red beets heated in oven, microwave (MW), and infrared (IR) systems were investigated. The total phenolic and flavonoid contents of the red beetroots heated in oven, MW, and IR were determined between 327.85 (IR) and 619.27 mg GAE/100 g (oven) to 674.03 (IR) and 1089.24 mg/100 g (MW), respectively. Also, the antioxidant activity values of dehydrated red beet samples varied between 0.02 (IR) and 4.73 mmol/kg (Oven). The values of total phenolic, total flavonoid values, and antioxidant activities of the red beet samples were most affected by infrared. Gallic acid and 3,4‐dihydroxybenzoic acid amounts of red beet samples were identified between 47.54 (Oven) and 438.65 mg/100 g (MW) to 15.98 (IR) and 45.44 mg/100 g (MW), respectively. Also, the highest p‐coumaric acid (8.50 mg/100 g), ferulic acid (6.26 mg/100 g), resveratrol (2.55 mg/100 g), quercetin (4.69 mg/1000 g), cinnamic acid (0.21 mg/100 g), and kaempferol (0.64 mg/100 g) were established in red beets dehydrated in MW system.ConclusionWhen the red beet is desired to be rich in total phenolic and total flavonoid components, conventional and microwave oven cooking should be preferred, respectively. The phenolic components of the red beets dehydrated in the microwave were found to be high (except caffeic acid) compared with oven and IR.

Evaluation of Antioxidant Activity in Lemon Juice (Citrus limon) Marketed in Makassar City Using the DPPH (2,2 diphenyl-1-picrylhydrazyl) Method

Human lifestyle is currently experiencing many changes that lead to unhealthy lifestyles. An instant lifestyle can trigger degenerative diseases, which are initiated by excessive oxidation reactions in the body, which can cause the formation of free radicals. Lemon juice, derived from the Citrus limon plant, is considered a functional beverage due to its antioxidant properties, which have the potential to counteract the harmful effects of free radicals. This study aimed to measure the antioxidant activity of lemon juice beverage based on the IC50 value. The present study adopted a descriptive laboratory approach, utilizing lemon juice beverages from three distinct brands as representative samples. The antioxidant activity test was carried out by adding DPPH and measured using UV-Vis Spectrophotometry. The antioxidant levels obtained were 1,091.17 µg/mL for sample A, 1,114.50 µg/mL for sample B, and 527,261 µg/mL for sample C. All samples exhibited antioxidant activity values that fell within the "very weak" classification, as shown by IC50 values above 200 µg/mL.

A Comparative Study on UHPLC-HRMS Profiles and Biological Activities of Inula sarana Different Extracts and Its Beta-Cyclodextrin Complex: Effective Insights for Novel Applications.

Within this particular framework, the extracts obtained from Inula sarana using a variety of solvents, included n-hexane, ethyl acetate, dichloromethane (DCM), 70% ethanol, ethanol, and water. The extracts obtained from n-hexane, ethyl acetate, and DCM were then subjected to a specific method for their incorporation into β-cyclodextrin (β-CD). The establishment of complex formation was validated through the utilization of scanning electron microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR). The identification of phytochemical components was executed using UHPLC-HRMS. Furthermore, the total phenolic and flavonoid content was evaluated using the Folin-Ciocalteu assay and the AlCl3 method. Subsequently, the determination of antioxidant capacity was conducted utilizing DPPH, ABTS, CUPRAC, Frap, PBD, and MCA assays. The enzyme inhibitory activities of the samples (extracts and β-CD complexes) were also examined by AChE, BChE, tyrosinase, α-glucosidase, and α-amylase. The findings indicated that water and 70% ethanol extracts contained the highest phenolic content. One hundred and fourteen bioactive compounds were identified by UHPLC-HRMS analysis. This study unveiled a substantial array of flavonoids, phenolic acid-hexosides and caffeoylhexaric acids within I. sarana, marking their initial identification in this context. Among the various extracts tested, the 70% ethanol extract stood out due to its high flavonoid content (jaceosidin, cirsiliol, and eupatilin) and hydroxybenzoic and hydroxycinnamic acid hexosides. This extract also displayed notably enhanced antioxidant activity, with ABTS, CUPRAC, and FRAP test values of 106.50 mg TE/g dry extract, 224.31 mg TE/g dry extract, and 110.40 mg TE/g, respectively. However, the antioxidant values of the complex extracts with β-CD were generally lower than those of the pure extracts, an observation warranting significant consideration. In terms of enzyme inhibition activity, the ethanol and 70% ethanol extracts exhibited higher inhibitory effects on AChE, tyrosinase, and α-glucosidase. Conversely, n-hexane displayed stronger inhibitory activity against BChE. The ethyl acetate extract demonstrated elevated amylase inhibitory activity. However, the antioxidant values of the complex extracts with β-CD were generally lower than those of the pure extracts, a noteworthy observation, while water and extracts from the I. sarana complex with β-CD exhibited minimal or negatable inhibitory activity against specific enzymes.

New triazole-based Schiff base ligands and their Co(II) and Ni(II) complexes as biological potent molecules: Chemical preparation, structural elucidation and biological studies

Preparation of sequence of Co(II) and Ni(II) metal complexes (C1a- C3a and C1b- C3b) of bidentate ligands (L1- L3) has been resulted from the condensation of substituted 1,2,4-triazole with various substituted 1,3-diphenyl-1H-pyrazole-4-carbaldehyde are described in the present study. The structures of synthesized complexes were established by elemental investigation, IR, mass spectroscopy and TGA examinations. The data confirmed that bonding through the nitrogen atom from imine group and sulfur atom of triazole, ligand get integrated with the metal ions in a bidentate nature, gave an octahedral geometry to the complexes. The antibacterial activities have been tested against S. aureus Gram-positive bacteria and E. coli Gram-negative bacteria. Further, through DPPH radical scavenging capacity assay the antioxidant activity values were quantified; all the compounds demonstrate outstanding antioxidant activities. Using molecular docking and highest binding affinities for biological targets, the ligand and complex interactions have been studied. The in vitro anti-proliferative nature of synthesized ligands and their Ni(II) and Co(II) complexes were appraised with the help of SRB assay against Human hepato carcinoma cell (Hep-G2), Lung cells (A-549), Breast cell (MCF-7), Prostate cell (PC-3). Anti-tubercular studies revealed that the complex demonstrates a greater anti-tubercular activity than the analogous ligands.

Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology.

The purpose of this study was to optimize black garlic encapsulation parameters (core/coating ratio, extract concentration, and coacervate/maltodextrin [MD] ratio) using central composite design of the response surface methodology based on encapsulation efficiency (EE) (%). The optimum parameters were determined as 4.0 for the coating material/core ratio, 50% for the extract concentration, and 6.0 for the MD/coacervate ratio depending on the EE (%). The antioxidant activity values were determined as 101 and 134µmol Trolox/100g dry weight (DW) for the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) methods, respectively, whereas the total phenolic content was 49mg gallic acid equivalent/100gDW for the encapsulated black garlic samples. S-Allyl-l-cysteine (SAC), γ-l-glutamyl-SAC (GSAC), γ-l-glutamyl-(S)-trans-1-propenyl-l-cysteine, and allicin were the organosulfur (OS) compounds determined in the samples. The SAC concentration of the encapsulated black garlic samples was determined as 22.36mg/g, whereas the GSAC content was found at a lower concentration (0.33mg/g) compared to SAC. The allicin content was quantified to be 0.31mg/g. The encapsulated samples were also characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. The FT-IR analysis revealed specific functional groups, including hydroxyl, carbonyl, and glycosidic linkage. The interaction between lentil protein isolate and pectin was strong enough to encourage capsule formation as visualized in the SEM images. This study shows the potential of black garlic coacervates as a functional ingredient for the food industry due to their stability, solubility, and preservation of OS and antioxidant compounds.

Elicitation with hydrogen peroxide promotes growth, phenolic-enrichment, antioxidant activity and nutritional values of two hydroponic lettuce genotypes.

Dietary vegetables rich in bioactive compounds are major responsible for promoting human health. Herein, the effect of hydrogen peroxide (H2O2), an important signaling compound, on growth and quality of two hydroponic lettuce genotypes was investigated. The maximum enhancement of growth traits was shown in lettuce elicited with 10mmol/L H2O2, while 40mmol/L H2O2 significantly reduced above growth traits. H2O2 elicitation increased pigment contents and photosynthetic process, which consequently caused enhancements of phenolic compounds, ascorbic acid, glutathione, carotenoids, soluble sugars, free amino acids, soluble protein, minerals, and antioxidant capacity, while above alterations appeared in a genotype-dependent manner. The phenolic accumulation was correlated with improved activity of phenylalanine ammonia lyase (PAL) and expression levels of genes related to phenolic biosynthesis, including PAL, chalcone synthase, flavanone 3-hydroxylase, dihydroflavonol-4 reductase, and UDP-glucose: flavonoid 3-O-glucosyltransferase. Therefore, elicitation with H2O2 is a promising strategy to develop lettuce with high bioactive compounds and biomass.

In Vitro Assessment of The Bioactive Compounds and Anticancer Potential of Citrus medica Leaf Extract.

Citrus medica is a horticultural crop grown in different parts of the world. The plant leaves have medicinal importance in traditional medicine for the treatment of various diseases. The leaves are an underutilised part of the plant, despite having various bioactive compounds with health benefits, with phytochemical analysis having revealed the presence of flavonoids, fatty acids, alkaloids, terpenoids, glycosides, carbohydrates and phytosterols. The biochemical constituents were identified using Fourier-transform infrared spectroscopy (FTIR) and gas chromatography-mass spectrometry (GC-MS), which confirmed the presence of terpenoids, alcohols, alkanes, phytosterols and fatty acids. Among these, methyl 8, 11, 14-heptadecatrienoate is a linolenic acid, and α-linolenic acid, trimethylsilyl ester and levulinic acid are the predominant compounds belonging to the omega-3 fatty acid group, which has known health benefits. Further, the antimicrobial activity of C. medica plant leaves were tested against certain food-borne pathogens and showed significant results. The minimum inhibitory concentrations ranged from 6.09 mg/mL to 390 mg/mL for bacterial organisms and 48.75 mg/mL to 390 mg/mL for fungal organisms. The antioxidant activity values were 300 μg/mL and 450 μg/mL by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, respectively. The methanolic extract from the C. medica leaves also showed anticancer activity against MCF7 breast cancer cell lines, with an IC50 value of material for developing a healthy processed food such as nutraceuticals and functional foods.

Encapsulation and Biological Activity of Hesperetin Derivatives with HP-β-CD.

The encapsulation of insoluble compounds can help improve their solubility and activity. The effects of cyclodextrin encapsulation on hesperetin's derivatives (HHSB, HIN, and HTSC) and the physicochemical properties of the formed complexes were determined using various analytical techniques. The antioxidant (DPPH•, ABTS•+ scavenging, and Fe2+-chelating ability), cytotoxic, and antibacterial activities were also investigated. The inclusion systems were prepared using mechanical and co-evaporation methods using a molar ratio compound: HP-β-CD = 1:1. The identification of solid systems confirmed the formation of two inclusion complexes at hesperetin (CV) and HHSB (mech). The identification of systems of hesperetin and its derivatives with HP-β-CD in solutions at pHs 3.6, 6.5, and 8.5 and at various temperatures (25, 37 and 60 °C) confirmed the effect of cyclodextrin on their solubility. In the DPPH• and ABTS•+ assay, pure compounds were characterized by higher antioxidant activity than the complexes. In the FRAP study, all hesperetin and HHSB complexes and HTSC-HP-β-CD (mech) were characterized by higher values of antioxidant activity than pure compounds. The results obtained from cytotoxic activity tests show that for most of the systems tested, cytotoxicity increased with the concentration of the chemical, with the exception of HP-β-CD. All systems inhibited Escherichia coli and Staphylococcus aureus.

SUNSERUM WAJAH SARI RIMPANG TEMU GIRING (Curcuma heyneana) TERFERMENTASI Lactobacillus bulgaricus

Long-term sun exposure can cause a variety of skin disorders, including sunburn and skin cancer. Sunscreen products containing antioxidants can help to prevent unwanted effects and protect the skin from free radicals. The rhizome of sleigh meeting (Curcuma heyneana) has chemicals 1,4- napthalenedione, 2-hydroxy-3-(-2-methyl-prophenyl), or other names Norlapachol, which has the potential as a suya screen and has strong antioxidant action. The study's goal is to see if the juice of fermented rhizome of Lactobacillus bulgaricus can be created as a sun serum face preparation, and then compare the value of antioxidant activity and sunscreen. Making fresh juice, fermented juice, phytochemical screening, preparation making, preparation evaluation, and SPF test are all part of the procedure. creating fresh juice, fermented juice, phytochemical screening, creating preparations, evaluating preparations, in-vitro SPF testing using a UV-Vis spectrophotometer, and antioxidant testing with the DPPH (2,2-Dyphenyl-1- Pycrylhydrazyl) method are all part of the approach. SPF F1 test value: 27.40 (ultra protected); F2: 27.84 (ultra protected); antioxidant activity test results: the IC50 value of fresh juice is 15.92 ppm (very strong); fermented juice is 11.02 ppm (very strong); and all preparation evaluations met the requirements according to the test standards. According to the findings, fresh and fermented ginger rhizome juice can be prepared as a sunscreen and antioxidant-rich facial sun serum preparation.

Cardamom (Elettaria cardamomum) and Sappan Wood (Caesalpinia sappan L.) Proportion Effect on the Antioxidant Activity of "Wedang Kapusecang"

This research explores the impact of varying proportions of cardamom and sappan wood on the antioxidant activity of Wedang Kapusecang, a heated beverage inspired by the traditional Imogiri drink "Wedang Uwuh." Using a factorial Randomized Block Design (RBD) with two factors, the study examines two levels of cardamom (0.5g and 1g) as the first factor and three levels of sappan wood (2g, 5g, and 8g) as the second factor, resulting in six treatment combinations, each duplicated twice. Data analysis employs ANOVA with 1% and 5% confidence intervals, followed by the BNT test (5%) if significant effects are detected. The study includes evaluations of antioxidant activity using the DPPH test and organoleptic aspects such as taste, aroma, and color. The research findings indicate that the most potent antioxidant activity is observed in treatment K2S3 (1g cardamom and 3g sappan wood), with an IC50 parameter of 55,604 ppm, signifying robust antioxidant properties. Organoleptic results identify treatment K2S2 (1g cardamom and 2g sappan wood) as the optimal choice, with moderately liked taste (2.76), moderately liked aroma (2.88), and liked color (3.68). Considering the effectiveness index, treatment K2S2 remains superior, exhibiting an average IC50 antioxidant activity value of 55,604 ppm (strong), with moderately liked taste and aroma ratings, along with a liked color rating.

Penentuan Kadar Flavonoid Total Dan Uji Antioksidan Ekstrak Dan Fraksi N-Heksana-Etil Asetat-Air Kulit Delima Putih (Punica Granatum L.) Menggunakan Metode FRAP

In the body there are a lot of free radicals that are needed for health in a certain amount free radicals are damaging and dangerous so that there are no excess free radicals the body needs antioxidants as body protectors, so in this study a total flavonoid level test and antioxidant activity test of ethanol extract and n fraction were carried out. -hexane, ethyl acetate efraction, and water fraction using the FRAP method with the aim of knowing the secondary metabolites contained in the ethanol extract of white pomegranate peel (Punica granatum L.) and determining the total flavonoid content in white pomegranate peel (Puunica granatum L.) and determine the value of antioxidant activity in the ethanol extract of white pomegranate peel (Punica granatum L.) using the FRAP method. The method used in this research is experimental research. The research phase started with sampling, determination of plants, manufacture of simplicia, preparation of extracts, screening of phytochemicals, preparation of test solutions, determination of flavonoid levels, testing of antioxidant activity, and data analysis. Secondary metabolite compounds in the ethanol extract of white pomegranate peel (Punica granatum L.) include alkaloids, flavonoids, tannins, terpenoids and saponins. The total flavonoid content of white pomegranate peel extract (Punica granatum L) as seen using UV-Vis spectrophotometry was 55.3 mg QE/g. Ethanol extract, n-hexane fraction, ethyl acetate fraction, and water fraction of white pomegranate peel extract (Punica granatum L) had antioxidant activity with values of 2,501 mgQE/g sample, 3,125 mgQE/g sample, 3,055 mgQE/g sample, respectively , 30,516 mgQE/g sample, if you look at using the FRAP method.