High Antioxidant Content Research Articles

АНАЛИЗ СТРУКТУРЫ И КАЧЕСТВА БЕЛКОВО-ЖИРОВОЙ ЭМУЛЬСИИ С ПОРОШКОМ ИЗ ПЛОДОВ ШИПОВНИКА

The article studies structural characteristics of enriched protein-fat emulsion. It suggests introducing powder from Daursky rosehip fruits into the composition of protein-fat emulsion in order to enrich it with antioxidants. To create emulsion with high functional and technological characteristics, it is necessary to achieve a certain degree of dispersion during emulsion preparation. The parameters of preparation of proteinfat emulsion are established. The 6-minute homogenization time facilitates the creation of dispersed system and uniform distribution of rosehip powder, which is confirmed by microstructural studies. Experimental data have shown high functional and technological properties of enriched protein-fat emulsion. The study of the qualitative characteristics of protein-fat emulsion revealed high content of protein, carotenoids and antioxidants in it. Emulsion has the form of highly dispersed pink system; in the future it can be used in the composition of minced meat products.

Utilization Of Chia Seed Mucilage To Reduce The Fat Contents In Muffins

Chia is regarded as superfood due to its high concentration of polyunsaturated fatty acids (PUFAs), dietary fiber, antioxidants, and vitamins. The demand of these foods is increasing day by day due to the presence of functional ingredients. Chia mucilage usage is also increasing in food products containing high fat contents due to fat like functional properties. The aim of this study was to formulate novel cereal products i.e. functional muffins, by utilizing chia mucilage. For this purpose, chia mucilage was prepared and analyzed for chemical composition depicting 14.98% moisture, 6.56% ash, 27.65% fiber, 2.09% crude fat, 10.34% crude protein and 47.68% NFE. Afterwards, five formulations of muffins were prepared by gradually replacing the fat levels at the rate of 10%, 20%, 30%, 40%, and 50%, respectively, followed by their assessment for proximate, mineral, color, texture, and sensory analysis. The proximate parameters were ranged between 36.08-37.48% for moisture, 2.34-3.09% for ash, 18.11-23.44% for crude fat, 4.87-7.01% for crude protein, 0.44-1.61% for crude fiber, 31.58-32.83% for NFE. The mineral profile showed the range of calcium 24.09-79.42, potassium 71.44-109.04, phosphorus 69.63-144.64, and magnesium 8.16-38.06mg/100g sample. The color of the product ranged for lightness from 49.73 to 61.35 while a* and b* value was fall between 12.76-17.46 and 13.84-15.37, respectively. The texture depicted the hardness 6.36 to 12.49N while the energy value was decreased from 371.31 to 243.61 Kcal/100g. Later on, sensory analysis of the product showed muffins developed by 30% replacement (T3) of fat with chia mucilage was well received and considered as best treatment.

Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks

Herbal drinks are one of the functional foods utilized and needed by the community to maintain health. Herbal drinks consisting of green tea, noni leaves, and butterfly pea flowers can be used to meet the community’s needs. The research was conducted by optimizing the combination of natural ingredients to obtain high antioxidant content in herbal drinks. Optimization using RSM Method on Minitab 17, with 2 factors of green tea concentration and maximum concentration of noni leaves 2.4 g, using Central Composite Design with a combination of 13 treatments, one replication. The main parameter tested was DPPH antioxidant activity as a response to the treatments tried. The results obtained were that there was an interaction between the components of green tea and noni leaves on the antioxidant activity of counteracting DPPH free radicals, with the equation: DPPH = 89.8 + 4.2 GT - 23 NL + 5.6 GT * GT + 14.2 NL * NL - 0.58 GT * NL. it can be concluded that there is an interaction between the two ingredients used in the antioxidant activity of the herbal drink.

Pengaruh Subtitusi Tepung Jagung Dalam Pembuatan Sosis Ikan Bandeng Dengan Penambahan Bubuk Daun Jeruk Purut

Sausages made from fish are a processed seafood product created from fish paste (surimi), mixed with various seasonings, and then packaged using goat intestines or a similar material known as casing. Essentially, any type of fish, whether from freshwater or seawater, can be processed into sausage form. However, typically, the fish used as raw material for sausage processing consists of non-economic bycatch varieties. This research is designed using a Completely Randomized Design with one factor, which is the concentration of Kaffir lime leaf powder. The study includes one control and three treatments, with parameters such as Total Plate Count and Antioxidant testing. Based on the results, the Total Plate Count for the 9% concentration is 1700 x 102 CFU/g, and the highest antioxidant content in milkfish sausages with the addition of Kaffir lime leaf powder at 9% is 44.91 ppm

PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN VARIASI SUHU PENGERINGAN DAN KONSENTRASI UNTUK MENINGKATKAN NILAI GIZI TEMPE

Tempeh is a food product made from fermented soybeans using a type of mold called (Rhizopus sp) and contains good nutrition for the health of human body. Likewise, moringa leaves contain useful nutrients such as high antioxidant and protein content. This research aimed to determine the chemical and sensory characteristics of tempeh with the addition of moringa leaf flour using variations in the drying temperature of moringa leaves and the concentration of moringa leaf addition to soybeans based on the highest antioxidant activity and consumer preference. This study used a 2 factorial (CRD). The first factor was the drying temperature of moringa leaves and the second factor was the concentration of the addition of moringa leaf powder. Parameters observed in this study included chemical analysis, physical analysis and organoleptic test analysis. The best research result was at the drying temperature of moringa leaves at 40°C and the addition of moringa leaf powder with a concentration of 9%. From the results of the analysis, it was identified that the water content was 63,03%; the fat content was 0,98%; the protein content was 23,13%; the antioxidant activity was 58,72%; the pH was 5,70. Based on the physical analysis of this treatment, the tempeh had greenish spots from the tempeh and mold or mycelium which were white in color and have a compact texture. Meanwhile, the organoleptic test included the color of 1,54, the moringa leaf aroma of 1,53, the tempeh aroma of 3,64, the tempeh taste of 2,99.

Investigation of the antioxidant and antibacterial effects of fermented Cornus mas and Rubus sanctus fruits

In this study antioxidant and antibacterial activities of fermented Cornus mas and Rubus sanctus berries collected from province of Bartın in the Western Black Sea region of Türkiye were analyzed. Prior to fermentation with S. cerevisiae, the fruits were tested for 58 pesticides such as Dicloran and Quintozene and none of the pesticides were detected. The presence of ascorbic acid in the fruits, which is a nutrient needed by the body, was also detected by FTIR. Then the pesticide free berries were crushed, and the samples were fermented separately. Testing after the fermentation process revealed the samples contained ethyl alcohol. Antioxidant activities of fermented samples were analyzed using CUPRAC, DPPH and Folin Ciocalteu methods. The results suggest high antioxidant contents of the fermented samples. Evaluation of antimicrobial activity was done through disk diffusion method using P.aeruginosa and S.aureus suggesting that these samples do not suppress these bacteria for the studied concentrations. Furthermore, the growth of C. albicans was examined immediately, demonstrating that the fermented samples do not show antifungal effects. The reason for these shortcomings could be inadequate concentration levels. The antioxidant content of these fermented fruits is intended to contribute to human health.

Millets in India: Current Scenario and the Way Forward

Millets are small-seeded plants with a short growing season, low water requirements and high disease resistance. Millet cultivation can potentially improve food security of marginal farmers in areas affected by drought due to climate change. But they are not the preferred crops in other areas because of low yield, short shelf life, low demand and non-remunerative selling price. There had been a progressive reduction in millet consumption over decades partly due to ready availability of subsidized rice and wheat through Public Distribution System (PDS) and partly because of the drudgery in processing of millets and difficulty in making tasty millet preparations. Industrial level processing methods to improve organoleptic properties often result in reduction in fiber content. Carbohydrate protein and fat content of millets are similar to cereals; they are gluten-free. Millets have higher vitamins, calcium, iron, phyto-nutrients and anti-oxidant content as compared to rice and wheat. Bio-availability of calcium and iron in millet-based diets is low because of the high fibre and phytate content. Millet-based meals with high fibre contents lows intestinal transit and provides satiety. Millets contain resistant starch which gets digested and absorbed slowly. The high phytonutrient and anti-oxidant content of millets has been shown to have a protective role in the prevention of non-communicable diseases in animals and may help in reducing CVD risk in human beings. Reintroducing millets into habitual Indian diets may help in the dietary management of over-nutrition, blood sugar in diabetic persons, halt the rise in lipid levels and reduce the risk of cardiovascular diseases.

Tropical Cultivated Hericium erinaceus: Antioxidant Capacities of Heat Treatment on Fresh and Oven-Dried Fruiting Bodies

ABSTRACT Consumption of mushrooms in daily diet has become tremendously popular. This study was carried out to investigate the antioxidant capacities (DPPH radical scavenging, reducing power, inhibition of lipid peroxidation, and trolox equivalent antioxidant capacity) and total phenolic content on the heat treatments (boiling, steaming, microwave and pressure cooking) of fresh and oven-dried fruit body of Hericium erinaceus cultivated in tropical region. Samples exposed to 5 minutes to both steaming and pressure-cooking exhibited a significant increase in DPPH and reducing powers activities. The TEAC was also increased significantly in 5 minutes of both microwaving and pressure-cooking samples. Most of the cooked samples showed a high phenolic content. Weak correlation between the antioxidant activities and total phenolic content of samples indicates the antioxidant activity is not due to the amount of phenolic compounds. Thus, steaming and pressure-cooking might be the best cooking method to maintain high antioxidant content of H. erinaceus.

CULTIVATION OF SEAWEED Caulerpa racemosa USING DIFFERENT SUBSTRATES ON A LABORATORY SCALE

Caulepa racemosa is a type of sea grape from the group of green algae (Chlorophyceae) that can be found in Indonesian waters. Coastal communities use this species as a source of daily food. Besides being a food ingredient, C. racemosa can be used for medical purposes because it contains antioxidants. The distribution of C. racemosa and its density in waters depends on the type of substrate and season. The substrate in the cultivation container is an essential factor in cultivating C. racemosa. Various substrates have different characteristics and influence the growth of C. racemosa. This research aims to analyze the best substrate for the survival of seaweed on a laboratory scale. This research used an experimental method using a Completely Randomized Design (CRD) consisting of 4 treatments, namely different substrates of sand, coral, volcanic rock, and coral sand. The results of this research are that different types of substrates have a real influence on the survival rate of C. racemosa cultivated on a laboratory scale. Sand substrate gave the best results: a survival rate of 112.83%, a final weight of 22.56 g, and the highest antioxidant content on volcanic rock substrate of 83.19%. This research concludes that differences in substrate directly influence the survival rate and final weight of C.racemosa. The substrate that provided the best survival rate of 112.83% was sand substrate

Micronutrient and Metabolic Profiling of Strawberry Cultivars Grown in Subtropical Conditions: A Review

Strawberry is most economically important fresh and processed fruits, consumed both for its pleasant flavor and its nutrient content. Due to the fruit’s high concentration of antioxidants and phytochemicals, eating strawberries has been linked to maintain good health and preventing the development of chronic diseases. The following information has been compiled from previous year research papers, which contain valuable insights into the health benefits, nutritional status and effects of strawberries. Balanced nutrition is needed by delicate strawberry plants so it’s important to maintain the nutritional status for better growth, yield and quality of strawberry fruits. Although strawberries are a highly perishable fruit and cannot be kept for an extended amount of time, several wrapping techniques have preserved the fruit’s quality when kept at ambient temperature. Disorder like albinism can be corrected with proper spacing and spray of borax and GA3. One step toward helping farmers maximize their profits is the notion of waste utilization in horticultural crops. Therefore, the goal of doubling farmer’s income by minimizing their after-harvest losses and enhancing the demand of perishable cultivable fruit crops is achieved. This review paper showing different practices related to strawberry like its propagation, metabolites and health benefits, biochemistry of fruit ripening, effect of micro and macronutrients on strawberry’s growth, yield and quality.

High Dietary Fiber and Antioxidant Cookies with Substituted Parchment and Silver Skin Coffee

High coffee production in Indonesia effected the increase of by-products from the processing of coffee beans. Parchment and silver skin are by-product obtained during the processing of coffee beans. Parchment and silver skin are used as compost, biogas, and has not been widely used as a food ingredient. Both have a high dietary fiber content and antioxidant activity. In this research, we make cookies with parchment and silver skin flour. Parchment and silver skin flour were added with concentrations consist of 0%, 1%, 2.5%, and 5%. Based on organoleptic assay with the parameters of color, aroma, taste, texture and level of preference, the best cookies were the addition of 2.5% parchment flour. These cookies have nutritional that fulfill the quality standards of cookies (SNI -2973-2011), namely 7.76% protein, 20.86% fat and 1.31% ash. In addition, these cookies have a high content of dietary fiber and antioxidants, namely 13.67% and 43.86%. So, these cookies can be a healthy snack option because have high dietary fiber and antioxidant.
 
 Keywords: Antioxiant; Coffee By Product; Cookies; Dietary Fiber; Parchment; Silver skin.

SNACK BAR TINGGI SERAT DAN ANTIOKSIDAN BERBAHAN DASAR UBI JALAR UNGU DAN BERAS HITAM SEBAGAI ALTERNATIF SELINGAN PENDERITA DIABETES MELITUS

Type 2 diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to decreased insulin secretion by pancreatic β-cells that requires dietary regulation to control blood glucose levels. Snack bars based on purple sweet potato flour and black rice flour which have high fiber and antioxidant content can be used as an alternative snack food for people with type 2 diabetes mellitus. The purpose of the study was to determine the nutritional content, dietary fiber content, antioxidants content and organoleptic properties of snack bars. This research was experimental with a completely randomized design (CRD) with three comparisons of formulation purple sweet potato flour: black rice flour and 3 repetitions. The results of the nutritional content were analyzed with the Anova test and continued with the Duncan test. While the organoleptic properties were analyzed by Kruskal Wallis test and continued by Man Whitney test. The selection of the selected formulation for snack bar products using the ratio (50%: 50%) from the results of the nutritional content test and organoleptic test. The results of the study show that F3 (70%:30%) snack bar is the selected formulation with nutritional content 100 g, namely energy 425 kcal, protein 13.80 g, fat 21.38 g, carbohydrates 44.23 g, dietary fiber 11.81 g and antioxidants 52.28% with less favorable organoleptic acceptance. The selected snack bar can be claimed as high dietary fiber and antioxidants food.

Enhancing date seed phenolic bioaccessibility in soft cheese through a dehydrated liposome delivery system and its effect on testosterone-induced benign prostatic hyperplasia in rats.

The consumption of dairy products, including soft cheese, has been associated with numerous health benefits due to their high nutritional value. However, the phenolic compounds bioaccessibility present in soft cheese is limited due to their poor solubility and stability during digestion. So, this study aimed to develop an innovative soft cheese enriched with date seed phenolic compounds (DSP) extracted ultrasonically and incorporated into homogeneous liposomes and study its attenuation effect on testosterone-induced benign prostatic hyperplasia (BPH) in rats. Date seed phenolic compounds were extracted using 98 and 50% ethanol along with water as solvents, employing ultrasonication at 10, 20, and 30-min intervals. The primary and secondary DSP-liposomes were prepared and dehydrated. The particle size, zeta potential, encapsulation efficiency, and morphology were measured. Incorporating dehydrated liposomes (1-3% w/w) into soft cheese and their impact on BPH using male Sprague-Dawley rats was assessed. After inducing BPH, rats were fed a cheese diet with dehydrated DSP-liposomes. Over 8 weeks, parameters including nutrition parameters, prostate enlargement analysis, biochemical parameters, hormones level, oxidative stress, and cytokines were analyzed. The results showed that ultrasound-assisted extraction effectively reduced the extraction time and 30 min extraction EtOH 50% was enough to extract high yield of phenolic compounds (558 mg GA/g) and flavonoids (55 mg qu/g) with high antioxidant activity (74%). The biological results indicate that prostate weight and prostate index% were diminished in the treatment groups (1 and 2) compared to the BPH control group. The high antioxidant content present in the DSP-liposomes acted as the catalyst for suppressing the responses of the inflammatory cytokines, inhibiting the anti-inflammatory IL-10 production, and suppressing the elevated levels of lipid peroxidation products compared to the BPH group. The treatment group (2) supplemented with dehydrated secondary DSP-liposomes exhibited the most significant variance (p < 0.05) as opposed to the BPH group. Liposomal encapsulation was proved to be a feasible approach for administering DSP in soft cheese, thereby establishing new functional food category possessing prophylactic properties against the advancement of BPH in rats.

Pengaruh fermentasi dan penambahan gula pada organoleptik minuman kombucha bunga telang (Clitoria ternatea L.)

Background: Telang flower (Clitoria ternatea L.) is a plant with a high antioxidant content that can be used as a functional drink in tea. That can be fermented to produce Kombucha, which is rich in antioxidants and organic acids. Objectives: This study aimed to develop a formula for Telang flower kombucha and evaluate its organoleptic properties. Methods: In a Completely Randomized Design (CRD) experiment, this research was conducted at the Food Processing Laboratory of the Bachelor of Nutrition Study Program, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta, from December to March 2023. Sugar was added to the fermentation process at varied concentrations (20%, 30%, and 40% w/v), while Telang flower tea was the control. Fifty-two untrained panellists participated in the hedonic quality evaluation, which included the evaluation of color, aroma, taste, and overall preference. The data were examined with the Kruskal-Wallis and Mann-Whitney tests.Results: The sensory evaluation demonstrated statistically significant (p=0,000) differences in color, aroma, and taste between the control and the three sugar-added treatments. Kombucha's color and aroma characteristics with 20% and 30% sugar additions were significantly different (p&lt;0,05). However, the taste characteristics were not significantly different. The color of Kombucha with 20% and 40% sugar additions were not significantly different, nor was the aroma with 30% and 40% sugar additions. According to the hedonic test analysis results, panellists preferred adding 40% sugar over other treatments. Hence this formula was selected for this study. Conclusion: Telang flower kombucha's organoleptic properties are strongly influenced by the fermentation process and the amount of added sugar. Further research is needed to explore its bioactive compounds and health benefits.

Yield of Sorghum bicolor (L.) Moenh Genotypes in A Plastic Mulch Planting System in Gunungkidul

Sorghum is a strategic commodity with good nutritional and high antioxidant content that can be used as a source of food, feed, and industrial raw materials. Sorghum is a relatively low and less intensive crop than other staple food crops. Sorghum yield can be increased by establishing plant population through a mulching planting system. The purpose of this study was to determine the yield power of several sorghum genotypes, namely three new superior varieties (Bioguma, Kawali, and Samurai) and three local varieties (Plonco, Hitam Wareng, and Ketan Merah), planted with a plastic mulch planting system. The research was conducted on farmers' land in Karangmojo, Gunungkidul, Daerah Istimewa Yogyakarta, which is a dryland soil type. The experimental design used a randomized complete block design (RCBD) with 5 replications. Observation parameters included growth components and sorghum production. The results showed that sorghum planting with a mulching planting system was able to provide yields for the Bioguma variety of 7.70 tons/ha, Plonco variety of 8.41 tons/ha, Samurai variety of 5.38 tons/ha, Kawali variety of 8.21 tons/ha, Hitam Wareng variety of 3.91 tons/ha, and Ketan Merah variety of 4.00 tons/ha. Based on the results of the study, it was found that the genotypes of local varieties were able to compete with new superior varieties and had the best growth response and yield power in the rainy season planting.

Topical application of cocoa extract (Theobroma cacao L.) to prevent photoaging by increasing superoxide dismutase levels on wistar rats skin exposed to ultraviolet light A

Background: The latest trend in anti-aging prevention is projected through the use of antioxidants derived from natural ingredients with minimal side effects compared to chemicals. Cocoa bean (Theobroma cacao L.) is one of the sources of natural antioxidants with high flavonoid antioxidant content. This study aims to determine the effect of topical application of cocoa extract to prevent photoaging in wistar rats exposed to ultraviolet A (UVA) light. Methods: Experimental research with animal models using 36 wistar rats exposed to UVA and divided into 2 groups, given 10% cocoa extract cream and basic cream on the back area. The parameters assessed were superoxide dismutase (SOD) levels in skin tissue. Comparative analysis with independent T-test using SPSS version 21 to compare SOD levels of both groups. Results: Superoxide dismutase levels in both groups were found to be normally distributed (p&gt; 0.05). The results of the comparative test with the Independent T-test found that the mean SOD levels of the treatment group were higher than those of the control group at 8.07 ± 1.99 ng/ml and 5.04 ± 1.54 ng/ml (p&lt; 0.001; 95% CI: 1.82-4.24). Conclusion: Topical application of 10% cocoa extract cream on the skin of Wistar rats exposed to UVA light resulted in higher levels of superoxide dismutase in the rat skin tissue than the control.

Effectiveness of stingless bee (Kelulut) honey versus conventional gel dressing in diabetic wound bed preparation: A randomized controlled trial

PurposeKelulut honey contains trehalulose and has high antioxidant content, such as phenolic and flavonoid substances, which can promote wound healing. This study evaluated the effectiveness of Kelulut honey in diabetic wound healing compared to a commercially available conventional gel dressing (Intrasite gel). MethodsA prospective, randomized, single-blinded control trial was performed on eligible diabetic patients with full-thickness cavity wounds. Patients’ demographics, size and site of wounds, and baseline routine blood investigations were recorded. The wounds were dressed every other day with Kelulut honey for the intervention group or gel for the control group. The wound size reduction and granulation tissue formation percentage were calculated every 6 days for 1 month. ResultsSeventy-one patients were randomized. After 30 days of follow-up, 62 participants were available for analysis: 30 from the control group and 32 from the treatment group. The control group had increased granulation tissue at baseline and more wounds on the lower limb and posterior trunk. Both groups showed an increasing mean and median percentage of wound epithelialization and granulation tissue over time, with significantly higher values at every timepoint in the honey group (p < 0.05). However, repeated measures analysis of variance and analysis of covariance revealed no significant interaction effect between the different treatments and time, with F (2.02, 121.28) = 0.88, p = 0.417 and F (1.60, 93.95) = 0.79, p = 0.431, respectively. ConclusionThis study revealed that Kelulut honey was comparable to and as effective as the conventional gel in treating diabetic wounds in terms of promoting epithelialization and granulation tissue formation.

Marula oil nanoemulsion improves motor function in experimental parkinsonism via mitigation of inflammation and oxidative stress.

Introduction: Parkinson's disease (PD) is a neurologic condition exhibiting motor dysfunction that affects old people. Marula oil (M-Oil) has been used longley in cosmetics and curing skin disorders. M-Oil is particularly stable due to its high concentration of monounsaturated fatty acids and natural antioxidants. The current study formulated M-Oil in an o/w nanoemulsion (M-NE) preparations and tested its anti-inflammatory and antioxidant actions against experimental parkinsonism. Methods: Four experimental groups of male albino mice were used and assigned as vehicle, PD, PD + M-Oil and PD + M-NE. Locomotor function was evaluated using the open field test and the cylinder test. Striatal samples were used to measure inflammatory and oxidative stress markers. Results: The results indicated poor motor performance of the mice in PD control group then, improvements were recorded after treatment with crude M-Oil or M-NE. In addition, we found high expression and protein of inflammatory markers and malondialdehyde levels in PD group which were downregulated by using doses of crude M-Oil or M-NE. Hence, formulating M-Oil in form of M-NE enhanced its physical characters. Discussion: This finding was supported by enhanced biological activity of M-NE as anti-inflammatory and antioxidant agent that resulted in downregulation of the inflammatory burden and alleviation of locomotor dysfunction in experimental PD in mice.

Interaction of Thiol Antioxidants with α,β-Unsaturated Ketone Moiety: Its Implication for Stability and Bioactivity of Curcuminoids

Many biological functions of curcumin have been reported. As certain bioactivities of curcumin are eliminated by antioxidants, reactive oxygen species generated by curcumin have been suggested as a relevant mechanism. In the present study, the effects of different types of antioxidants on the stability and bioactivities of curcumin were analyzed. High concentrations (&gt;4 mM) of thiol antioxidants, including N-acetylcysteine (NAC), glutathione (GSH), and β-mercaptoethanol, accelerated the decomposition of curcumin and other curcuminoids; the submillimolar levels (&lt;0.5 mM) of GSH and NAC rather improved their stability. Ascorbic acid or superoxide dismutase also stabilized curcumin, regardless of their concentration. The cellular levels and bioactivities of curcumin, including its cytotoxicity and the induction of heme oxygenase-1, were significantly reduced in the presence of 8 mM of GSH and NAC. The effects were enhanced in the presence of submillilmolar GSH and NAC, or non-thiol antioxidants. The present results indicate that antioxidants with a reduced thiol group could directly interact with the α,β-unsaturated carbonyl moiety of curcuminoids and modulate their stability and bioactivity.

In Vitro Investigation of Antioxidant and Antidiabetic Properties of Phenolic-Rich Extract from Stingless Bee Honey (Heterotrigona itama)

Introduction: The increase of Type 2 diabetes mellitus has prompted numerous research toward finding an alternative to manage the disease through the oxidant-antioxidant balance, mainly through bioactive compounds in natural products. This study explored the antioxidant and antidiabetic properties of phenolic-rich extract (PRE) from Stingless bee honey (SBH) (Heterotrigona itama) as therapeutic agent to restore the redox balance. Methods: The total phenolic content (TPC), total flavonoid content (TFC) and antioxidant assays of PRE and SBH, were determined to provide preliminary insight into the sample’s antioxidant properties, followed by high-performance liquid chromatography analysis of PRE. The antidiabetic potential of PRE and SBH were determined based on their inhibition against α-amylase and α-glucosidase enzymes. The cytotoxicity analysis of PRE was conducted on 3T3-L1 adipocytes and L6 muscle cells before the glucose uptake and cellular antioxidant analyses were performed on both cell lines, respectively. Results: PRE yielded higher TPC, TFC and antioxidant activities than SBH. The phytochemical profile of PRE comprises gallic acid, myricetin, kaempferol, epicatechin, chlorogenic acid, quercetin, syringic acid, and cinnamic acid. The results from carbohydrate enzymatic inhibitory assays collectively suggested that PRE exhibited more robust antidiabetic activities than SBH. PRE showed good glucose uptake stimulating and reactive oxygen species scavenging effects in those cell lines. Conclusion: Overall, PRE from SBH showed higher carbohydrate enzymatic inhibition, glucose uptake, and protection against intracellular oxidative stress, primarily due to its high antioxidant content and may serve as an alternative therapeutic agent for managing T2DM.