Antioxidant Activity Test Research Articles

Antioxidant property and structural characteristics of exopolysaccharides derived from Lactiplantibacillus plantarum VAL6

The novel exopolysaccharides (EPS) derived from Lactiplantibacillus plantarum VAL6, a species of lactic acid bacteria isolated from fermented vegetable samples in Vietnam, show promising potential as a natural alternative to commercial additives. Among the six isolates, L. plantarum VAL6 exhibited remarkable EPS production, reaching 5.72 g/L, surpassing other isolated strains. The characteristics of the EPS extracted from L. plantarum VAL6 were determined through Nuclear Magnetic Resonance (NMR) analysis and Gas Chromatography with Flame-Ionization Detection. The monosaccharide composition of the EPS was found to contain mannose, glucose, rhamnose, and galactose in molar ratios of 71.98: 23.41: 2.54: 2.07. NMR analysis revealed the presence of both alpha and beta configurations of sugar residues in the EPS structure. In vitro antioxidant activity testing demonstrated that the EPS exhibited significant antioxidant properties, with 2,2-Diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl free radical scavenging capacity of 14.07 µmol TE/g and a total antioxidant capacity of 8.00 (mg AAE/g). The simultaneous presence of both alpha and beta configurations, combined with the high mannose content in the molecular structure of the EPS produced by L. plantarum VAL6, may be the key factors governing their observed antioxidant properties. These findings collectively indicate that the EPS produced by L. plantarum VAL6, as a natural compound, holds great potential for development as a natural antioxidant or functional additive in the food industry.

Green Packaging Films with Antioxidant Activity Based on Pectin and Camellia sinensis Leaf Extract.

In the packaging materials sector, increasing globalization has created the need for increased efforts to develop consumer protection measures. Consequently, new packaging materials are being sought to replace petroleum-based materials in the future. For this reason, global awareness of the environmental problems associated with the use of synthetic and non-degradable packaging has increased the attention paid to bio-packaging based on natural and biodegradable polymers. The bio-packaging sector is developing innovations to address the sustainability issues facing the food packaging industry. Our research has shown that green matcha extract can be a promising source of antioxidants for the production of bioactive pectin films. This study further confirmed that green matcha extract can be a promising source of antioxidants for the production of bioactive pectin films. The antioxidant activity test showed high activity of films containing matcha extract. The antioxidant activity of films without matcha addition, P, PJ, PC, PJC, was negligible. The addition of matcha to the polymer matrix did not significantly affect the mechanical properties (TS, EB) of the films obtained. The addition of cellulose had the greatest effect on changing the mechanical properties. It caused a twofold increase in the mechanical properties of the obtained packaging films. The addition of matcha significantly improved the barrier properties (for PM films, the WVTR was 3.40 [g/m2d]; for PJM films the WVTR was 1.70 [g/m2d]). The green packaging films showed no toxic effects on the plants (Phacelia tanacetifolia, Salvia hispanica, Brassica napus) and invertebrates (Daphnia pulex, Chaoborus, Chironomus aprilinus) tested. The half-solubility time of the membranes in a solution mimicking gastric acid was also determined. The longest half-dissolution time of the films was about 2 min. Our research has therefore shown that the biodegradable and environmentally safe green packaging films with antioxidant activity that we have developed can be used as edible functional casings in the future, e.g., for sausages and other food products.

Antioxidant Activity of Arabian Leaves (Ziziphus spina-christi L) and Cinnamon (Cinnamomum burmannii (Nees & T. Nees) Blume) Herbal Tea

Herbal tea is a drink made from the roots, stems, flowers, leaves, seeds and fruit skin of plants which have medicinal plant benefits, easily dissolved in hot water. Herbal teas have health benefits related to the antioxidant and free radical inhibitor activity of tea which is rich in phenolic and flavonoid compounds. This study aims to determine the physical quality and antioxidant activity of herbal tea from Arabic bidara leaves and cinnamon. The method and type of research carried out is quantitative research using a descriptive design. Test parameters include physical quality tests, qualitative flavonoid tests, quantitative flavonoid tests and antioxidant activity tests using a UV-Vis Spectrophotometer. The research results from the physical quality test of chopped herbal tea have a brownish yellow color, a typical tea smell, and a typical tea bitter taste. Qualitative flavonoid tests showed that herbal tea contained flavonoid compounds in the flavonol group due to the orange color that was formed, then continued with a test to determine total flavonoid levels with results of 14.382%. The antioxidant test results on herbal tea showed an IC 50 value of 38.294 mg/L, which is included in the very strong antioxidant category.

Develop Of Solid Soap Using Terfezia Claveryi Extract And Evaluation Of Its Antioxidant Activity

Recently, studies have become increasingly interested in natural antioxidants extracted from Terfezia claveryi due to their ability to enhance body health and prevent common modern diseases. They meet most of the body's needs for prevention, treatment, tissue and cell restoration, and treatment of oxidative stress, which is a common use in the current time. T. claveryi has been identified as a potential fresh cosmetic source due to its biologically active compounds such as phenols, flavonoids, beta-carotene, and tannin. The aim of the current study was to develop solid soap using T.claveryi extract and evaluate its antioxidant activity. The solid soap was manufactured using the traditional cold method. The results showed the effect of T. claveryi extract in modifying the acidity (pH) of the soap, which reached 7.83. It indicates that the ability of T. claveryi extract to reduce the pH value of the soap compared to soap that does not contain extracts. T. claveryi soap has a foam stability of 47.29% and the control soap has a foam stability of 45.16% and after one hour the stability rate was 95%, so the T. claveryi extract soap has better foam stability compared to the control soap. It enhances the possibility of using T.claveryi extracts to improve the foam properties of transparent solid soap. The antioxidant activity test showed that T.claveryi soap has an antioxidant activity at the highest concentration of 500 mg/ml and a rate of 25.39% compared to the control soap 0.508%. It supports the effectiveness of using T.claveryi extract soap in skin care products such as whitening, moisturizing and anti-aging, while the control soap does not have any antioxidant activity.

Effect of Red Guava (Psidium guajava L.) Juice Concentration on Product Quality and Antioxidant Activity of Red Guava Synbiotic Yoghurt

Red guava juice has very strong antioxidant activity and has the potential to be processed into synbiotic functional beverage products that have health benefits. This study examined the effect of red guava juice concentration on product quality and antioxidant activity of red guava synbiotic yoghurt. Product quality tested included microbiological quality (total LAB) and chemical quality (pH value and Total Tritable Acid (TTA )value). The concentrations of red guava juice used were 0%, 10%, 20%, 30%, and 40%. Fermentation was carried out for 6 hours at 37⁰C by Lactic Acid Bacteria (LAB) from powdered mixed culture. Then organoleptic testing using the hedonic test, total LAB testing using the Total Plate Count (TPC) method, pH value testing using a pH meter, TTA value testing using the acid-base titration method, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazil) method. Test data were analyzed using SPSS software to determine the effect of red guava juice concentration on test results. The concentration of red guava juice in red guava synbiotic yoghurt affects the pH value, TTA value, and IC50 value as the result of antioxidant activity testing. Red guava juice concentration did not affect total LAB testing. Organoleptic assessment of red guava symbiotic yoghurt is in the range of like to like very much. The best formulation was red guava synbiotic yoghurt with 30% red guava juice concentration, which had strong antioxidant activity with an IC50 value of 59.637 ppm, pH value of 3.94, TTA value of 1.98%, and total LAB as much as 1.81x10⁸ colonies/g, so it has met the quality requirements of yoghurt according to Indonesian National Standard SNI 2981: 2009.

The principal component analysis of antioxidant activities of Songgak, a traditional herbal drink in West Nusa Tenggara, Indonesia

Songgak is a traditional herbal tea of the Sasak Tribe in Lombok Island, Indonesia, formulated to strengthen people's stamina. Songgak is composed of seven kinds of roasted spices: Piper nigrum L., Coriandrum sativum L., Piper retrofractum Vahl, Myristica fragrans Houtt, Syzygium aromaticum, Elaeocarpus grandiflorus, and Helicteres isora. This study aimed to assess the benefits of Songgak and its constituent spices by evaluating their antioxidant activities, total phenolic content (TPC) and flavonoid content (TPC). Antioxidant activity tests were performed on the water extract of Songgak, ethanolic extract of Songgak, and ethanolic extract of seven spices of Songgak including 2,2′- diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) assay. The antioxidant activity using DPPH method showed that the water extract of Songgak has a strong categorisation of antioxidant activity with DPPH IC50 value of 63.78±4.29 µg/mL. The constituent species of Songgak with the strongest antioxidant activity was S. aromaticum. Total phenolic content (TPC) and total flavonoid content (TFC) of Songgak tea were 26.85±4.29 mg GAE/g and 6.99±0.29 mg RE/gram, respectively. The correlation between TPC, TFC, and antioxidant activities was determined using principal component analysis (PCA). The loading plot showed that TPC and TFC were strongly correlated with the antioxidant activity (FRAP method) of Songgak tea and its constituent spices. These results revealed that the presence of flavonoid and phenolic compounds in the seven herbal medicinal plants were responsible for the antioxidant properties of Songgak as a healthy herbal drink. Therefore, consuming Songgak every day can be beneficial for preventing various diseases involving free radicals.

Aktivitas Antioksidan Fraksi Larut Etil Asetat dari Ekstrak Akar Tabar Kedayan (Aristolochia papilifolia Ding Hou)

Kedayan root is a medicinal plant that is traditionally used by the community as medicine, especially as an antidote to poison. This research aimed to determine the antioxidant activity of the ethyl acetate soluble fraction of Tabar Kedayan root extract (Aristolochia papillfolia Ding hou). The fractionation method used is solid-liquid extraction using ethyl acetate solvent to obtain a soluble fraction of ethyl acetate, then vacuum liquid chromatography fractionation using the eluent ratio n-hexane: ethyl acetate and obtain fraction A, fraction B, fraction C, fraction D, fraction E, fraction F. Testing of antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method spectrophotometrically. The data obtained was analyzed using linear regression to determine IC50. The results of the C fraction test on the ethyl acetate soluble fraction of Tabar Kedayan roots (A. papillfolia) have antioxidant activity with an IC50 value of 139.11 ppm.

Chemical Constituents and their Nanoemulsion Properties of Ethyl Acetate Crude Extract from Black Galingale Rhizome

Black galingale is a medicinal plant that has medicinal properties. The major constituents found in black galingale rhizomes are flavonoids, which display antioxidant activities. Therefore, in this research, the focus is to isolate and structurally determine bioactive compounds from the ethyl acetate extract of black galingale rhizomes and evaluate their antioxidant and antimicrobial activity, The black galingale rhizomes were extracted by maceration using ethyl acetate as a solvent. the compounds were isolated by column chromatography using hexane: ethyl acetate as an eluent solvent system. The isolated compounds were examined and characterized using FT-IR, UV-Vis, and NMR techniques, examined antioxidant activity by DPPH assay, and antimicrobial activity. From the extraction of ethyl acetate extract, it was found that 4 pure flavonoid compounds could be extracted. The FT-IR spectral data of 4 compounds showed a unique vibration corresponding to OH stretching, CH stretching, C=O stretching, C=C stretching of an aromatic ring, and C-O-C bond. Antioxidant activity testing by DPPH assay found 5-hydroxy-3,7-dimethoxyflavone (1) to have the highest antioxidant activity at 73.79% compared to the standard Trolox with 133.37±1.60 mM. Antimicrobial activity testing found that 3,5,7-trimethoxyflavone (3) showed the best growth inhibition activities against B. megaterium and S.aureus, Moreover, it studies the nanoemulsion properties of 5-hydroxy-3,7-dimethoxyflavone (1) was found stable with a nanoparticle size of 21.1 nm, a zeta potential of-49.7 mV, and has PDI of 0.227. Therefore, this research shows that the extract from black galingale rhizome could be used as an active ingredient in the cosmetics industry.

Optimization of Ultrasound-Assisted Extraction of Phenolics from Satureja hortensis L. and Antioxidant Activity: Response Surface Methodology Approach

The extract of the plant species Satureja hortensis L. (often used as traditional ethno-therapy and in food processing) was prepared using the ultrasonic extraction technique, and contains a large quantity of secondary metabolites, with scientific evidence for antioxidant, antimicrobial, sedative, antispastic and antidiarrheal activities. Process optimization was carried out using a mathematical–statistical method (response surface methodology—RSM), which models and examines the effects of three levels and three variables on the observed response. The investigated responses were the content of total phenolic components (TPC) and total flavonoids (TFC), as well as tests of antioxidant activity at the level of radicals. The independent variables were ethanol concentration (40–80%), temperature (40–80 °C) and the liquid–solid ratio (10–30 mL/g). Results from this study were entered into a second-degree polynomial with multiple non-linear regression. Analysis of variance (ANOVA) was applied to find the most favorable environment for assessing the model’s performance and effectiveness with an ethanol concentration of 20%, temperature of 80 °C and LSR of 21.4 mL/g. ANOVA assessed the model’s significance, and a second-order polynomial model described the relationships between variables and responses. Diagnostic plots confirmed the model’s adequacy and reliability. The estimated values were 4.11 mg chlorogenic acid equivalents per gram of dry weight (CEA/g), 2.18 mg of rutin equivalents per gram of dry weight (RE/g), and 0.030 mg/mL and 0.030 mg/mL for TPC, TFC, IC50 and EC50, respectively. High-Performance Liquid Chromatography with diode array detection (HPLC-DAD) examination revealed that the prominent substance in the tested extract is rosmarinic acid (46,172 µg/mL), followed by chlorogenic acid (1519 µg/mL).

Pengaruh Proporsi Angkak (Red Mold Rice) Terhadap Karakteristik Fisikokimia dan Organoleptik Sosis Ikan Nila

The boiling process causes the color of the meat in the sausage to fade, so efforts are needed to improve the color of tilapia sausage using natural dyes that are safe for consumption. The addition of angkak was chosen for food coloring so that it can affect the level of consumer acceptance. The purpose of this study was to determine the effect of the addition of angkak proportion on the physicochemical characteristics and organoleptic score of tilapia sausage produced. The treatment added is the proportion of angkak which consists of 6 concentrations, namely 0%, 0.5%, 1%, 1.5%, 2% and 2.5% (% calculated from the total weight of tilapia and tapioca flour). The test parameters were water content, fat content, protein content, antioxidant activity, color intensity, hardness, and organoleptic test of taste, aroma, color, and texture. The best treatment was tilapia sausage with the addition of 1.5% angkak proportion (A3) with an average moisture content of 61.85%; protein 15.87%; fat 15.35%; antioxidant activity 40.49%; texture hardness 31.59 N; color intensity: brightness (L) 44.85; redness (a) 23.37; yellowness (b) 13.05; organoleptic: color 4.23 (red); taste 3.86 (moderately savory); aroma 2.63 (not fishy); texture 4.43 (chewy). Keywords: tilapia sausage, angkak

Degradation of Argan oils used in edible and cosmetic applications after exposure to UV light.

This study investigates for the first time the effects of UV light exposure on the chemical composition of artisanal and cold-pressed culinary and cosmetic argan oils, as well as their quality and biological activities. We ascertained the oxidative stability of both types of oil through measurements of the peroxide value, acidity, UV-spectrophotometric indexes (E232 and E270), and iodine value. Over the course of eight hours at room temperature, the impact of UV light on the breakdown of tocopherols, polyphenols, chlorophylls, and carotenoid pigments was examined. The findings showed that during photo-oxidation, acidity, peroxide value, and particular extinction coefficients (E232 and E270) gradually increased. On the other hand, a decline in the content of polyphenols, tocopherols, carotenoid, and chlorophyll was noted. Interestingly, iodine levels failed to improve. Although after an eight-hour degradation, the physicochemical profile of argan oils remained exceptional. DPPH• (1,1-Diphenyl-2-picrylhydrazyl) antioxidant activity tests showed a gradual decrease in radical inhibition over time, which was attributed to lower levels of tocopherol and polyphenol. However, roasted oils showed antifungal action against Botrytis cinerea fungus, while Argan vegetable oils showed no activity against Escherichia coli, Microbacterium resistens, Staphylococcus saprophyticus, and Raoultella ornithinolytica, according to antimicrobial assays.

Chemical characterization and biotechnological potential of Salvia rosmarinus Spenn essential oil nanoemulsions

This study aimed to determine the total phenolic compounds, evaluate the antioxidant and antiinflammatory activities of nanoemulsions (O/W) and essential oils (EOs) from Salvia rosmarinus (rosemary). The plant material was obtained in the city of São Luís (MA). The EO was obtained by the hydrodistillation technique in a modified Clevenger extractor, and the NOE’s by phase inversion. The chemical constituents of EO were determined by GC-MS. The determination of total phenolic compounds (TPC) was performed by the Folin-Ciocalteu method. The anti-inflammatory activity was performed by the method of protein denaturation, and the antioxidant activity was performed by the spectrophotometric method of scavenging hydroxyl radicals. The GC-MS allowed quantifying 1,8-cineol (30.22%), α-pinene (22.14%), camphor (18.33%), and camphene (10.36%) as major components of the EO. The TPC of the EO was quantified at 26.74 mg EAT g-1 and the refractive index at 1.466 nD 25°. In the antioxidant activity test, an EC50 of 80.33 mgL-1 was obtained for the EO and from 19.56 to 408.85 mg L-1 for the nanoemulsions. In the anti-inflammatory activity assay, an EC50 of 62.46 mgL-1 was obtained for EO and 64.96 to 4220.25 mg L-1 for NOE’s. Finally, the pharmacological activities tested showed efficient values for EC50, therefore being considered active. This activity is attributed to the chemical compounds present, thus encouraging studies with this species aiming at its potential application in a formulated bioproduct.

Development of a blue innovative antioxidant, biodegradable packaging material with Clitoria ternatea L. flos

Today, the packaging industry, and in particular the plastic packaging industry, are going to experience a number of challenges as a result of the provisions included in the directive on reducing the environmental impact of plastic packaging materials. Therefore, much attention is being paid to bio-based packaging based on natural and biodegradable polymers. Focus is being placed on natural additives with antioxidant properties to materials, eliminating the risks associated with the migration of chemical, often harmful substances into food. Therefore, in the present study, we obtained a blue antioxidant and biodegradable packaging material with flowers of Clitoria ternatea L., which is additionally safe against selected plants and invertebrates. Furthermore, we observed that the addition of blue matcha improved the barrier properties of the tested films. Samples with matcha CM (cellulose/matcha) and CZM (cellulose/gelatin/matcha) showed WVTR values of 14.44 [g/m2ˑd] and 9.34 [g/m2ˑd], respectively. Antioxidant activity testing by both the DPPH radical and FRAP methods showed the activity of the film containing the matcha extract. The extract alone had the highest activity (DPPH IC50 = 1.44 mg/ml; FRAP IT0.5 = 0.64 mg/ml). CM film had stronger antioxidant activity than CZM film. The film samples without matcha were characterised by TS values of 13.54 [MPa] and 22.24 [MPa], respectively. In contrast, their elongation at break was 74.87 [%] and 41.04 [%]. The samples containing matcha additives showed the weakest mechanical properties: CM and CZM. The cellulose/matcha film (CM) had TS and EAB values of 5.11 [MPa] and 5.05 [%], respectively. Whereas the cellulose/gelatin/matcha film (CZM) had TS and EAB values of 6.45 [MPa] and 1.54 [%], respectively. Application of a high concentration of matcha resulted in a separation of the phase leading to a weakening of the mechanical properties of the films. The observed change in the optical performance of matcha-containing films in this study was due to the blue colour of matcha, which is an effect of the presence of dried flowers. Furthermore, the blue colour of the packaging material has a marketing role as it can make the packaging product ‘stand out’ on the shop shelf.

Activity Uji Aktivitas Antioksidan dan Kandungan Fitokimia Daun Benalu (Loranthus ferrugineus Roxb.) yang Tumbuh pada Ketinggian Tempat dan Inang Berbeda

Restrictions on synthetic antioxidants in several countries have caused the global community to switch to using natural antioxidants. One source of natural antioxidants is mistletoe leaves (Loranthus ferrugineus Roxb.).The presence of mistletoe in a place and host is an important aspect to pay attention to to get the best antioxidants. This research aims to determine the effect of different altitudes and host types on the antioxidant activity and phytochemical content of mistletoe leaves. This research was structured in a split-plot design with 2 factors, namely altitude (lowland and medium land) and host types (avocado, lime, cocoa, and dogfruit). Antioxidant activity test using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method and phytochemical screening using reagents. Variables observed included extract yield percentage, antioxidant activity (IC50 value), and phytochemical screening. The results showed that altitude and host type significantly affected the antioxidant activity of mistletoe leaves. Mistletoe leaves in avocado hosts in the lowlands and medium land showed the best antioxidant activity, namely 155,94 µg/mL and 156,25 µg/mL in the weak antioxidant category, and the highest phytochemical content, namely flavonoids, alkaloids, tannins, saponins, and steroids.

Structure Modification of Cinnamic Acid to (E)-1-(3,4-dihydroisoquinoline-2(1H)-yl)-3-phenylprop-2-en-1-one and Antioxidant Activity Test by DPPH Method

Antioxidants can protect cells from free radical damage by stabilizing them. One of the compounds that has antioxidant activity is cinnamic acid. Cinnamic acid and its derivatives have several activities: antibacterial, anticancer, and antioxidant. However, the ability of cinnamic acid to capture free radicals is still relatively low. One of the efforts that can be made to increase the antioxidant activity of cinnamic acid is to modify its structure. Structure modification is an effort to improve the pharmacological activity of a compound through chemical synthesis reactions. The cinnamic acid structure can be modified by changing the carboxylic -OH group into an amine group through an N-atom acylation reaction. This study was conducted by reacting cinnamoyl chloride (1a), which is a cinnamic acid derivative with 1,2,3,4-tetrahydroisoquinoline (2b) which is a compound of isoquinoline group to produce (E)-1-(3,4-dihydroisoquinoline-2(1H)-yl)-3-phenylprop-2-en-1-one (3b) and then tested for antioxidant activity using DPPH method. The resulting product compound was yellow crystals with a yield of 81.56%. The antioxidant activity produced by the product is more significant than that of cinnamic acid compounds at the same concentration.

The potential of Sonneratia caseolaris mangrove leaves extract as a bioactive food ingredient using various water extract

Background Sonneratia caseolaris, known as the red pidada, has been widely utilized by the Indonesian. S. caseolaris leaves contain various active compounds, contributing to their popularity in the treatment of various diseases. Mangrove leaves are also known to exhibit very high antioxidant activity. This study aims to assess the antioxidant activity of S . caseolaris leaves extracted using different solvents. The resulting extract was evaluated for antioxidant activity by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) techniques. Methods Analysis of total flavonoids, total phenols, identification of active compounds with Liquid Chromatography High Resolution Mass Spectrometry (LC-HRMS), and bioinformatics were also carried out to obtain temporary conclusions about the antioxidant activity of S. caseolaris leaf extract. Results The results indicated that S. caseolaris leaves extracted with methanol and distilled water exhibited the highest antioxidant activity compared to other extracts. The analysis of total flavonoids and total phenols yielded results consistent with the antioxidant activity tests. LC-HRMS results identified three compounds in all S. caseolaris leaf extracts with antioxidant activity, namely Tempo, Choline, and Betaine. Tempo demonstrated a higher antioxidant activity than Choline and Betaine, as indicated by the binding affinity values in the bioinformatics analysis. Conclusions It is evident that S. caseolaris leaf extract has the potential to serve as an effective an antioxidant agent. Further research is needed to elucidate confirm the potential compounds in Sonneratia caseolaris leaves water extract interact with the target protein Keap1. S. caseolaris, in order to utilize them as active components in food and enhance antioxidant consumption among consumers.

Assessing anti oxidant, antidiabetic potential and GCMS profiling of ethanolic root bark extract of Zanthoxylum rhetsa (Roxb.) DC: Supported by in vitro, in vivo and in silico molecular modeling.

Zanthoxylum rhetsa (ZR) is used traditionally to manage a variety of ailments, including diabetes. Oxidative stress may accelerate the diabetic condition. The available antidiabetic and antioxidant drugs have many shortcomings including resistance, inefficiency, higher dose, side effects and costs. The goal of the current investigation was to assess the antioxidant capacity and antidiabetic activity of an ethanolic extract of Zanthoxylum rhetsa root bark (ZRRB) through in vitro, in vivo, and in silico methods. The antioxidant capacity of the ZRRB extract was measured using both the DPPH radical assay and the total antioxidant activity test. The oral glucose tolerance test (OGTT) and alloxan-induced diabetic mice model were also used to examine in vivo antidiabetic efficacy. Phytochemicals identification was done by GCMS analysis. Additionally, computational methods such as molecular docking, ADMET analysis, and molecular dynamics (MD) modeling were performed to determine the above pharmacological effects. The extract demonstrated significant DPPH scavenging activity (IC50 = 42.65 μg/mL). In the OGTT test and alloxan-induced diabetes mice model, the extract effectively lowered blood glucose levels. Furthermore, in vitro inhibition of pancreatic α-amylase studies demonstrated the ZRRB extract as a good antidiabetic crude drug (IC50 = 81.45 μg/mL). GCMS investigation confirmed that the crude extract contains 16 major phytoconstituents, which were docked with human peroxiredoxin-5, α-amylase, and sulfonylurea receptor 1. Docking and pharmacokinetic studies demonstrated that among 16 phytoconstituents, 6H-indolo[3,2,1-de] [1,5]naphthyridin-6-one (CID: 97176) showed the highest binding affinity to targeted enzymes, and imitated Lipinski's rule of five. Furthermore, MD simulation data confirmed that the aforementioned compound is very steady to the binding site of α-amylase and sulfonylurea receptor 1 receptors. Findings from in vitro, in vivo and in silico investigation suggest that ZRRB extract contains a lead compound that could be a potent source of antidiabetic drug candidate.

Development of A Combination of Red Ginger, Cinnamon, and Honey as Antioxidant Functional Drinks

Background: Analyzing antioxidant activity to determine its ability as an anti-radical and test panelists' preference for taste, aroma, and color parameters. Methods: This type of research is an experimental design with a completely randomized design (RAL) with 3 factorial formulations with comparisons of red ginger and cinnamon F1 (25: 25), F2 (25: 50), and F3 (50: 25). Antioxidant activity test by DPPH method and panelists preference by hedonic test. Statistical analysis of hedonic using SPSS with Kruskal Wallis test (α≤0.05) and Mann Whitney follow-up test. Results: Antioxidant activity of F1(73,41%), F2(74,26%) and F3(60,42%). The panelists' best preference was on the F1(25:25) formulation for the taste parameter 3.17; 3.37 fragrance and 3.1 color in the like category. There was a significant difference in the hedonic assessment of the taste and aroma parameters (p= 0.000 < 0.05), but there was no significant difference in the color parameter (p = 0.869 > 0.05). Conclusion: The overall antioxidant activity of the formulation was said to be active as antiradical (% inhibition 50%).

Antioxidant Activity Test of Outstreched Bark Extract (Campnosperma Brevipetiolatum Volkens) using the DPPH Method

Outstretched bark (Campnosperma brevipetiolatum Volken) is rich in tannins, flavonoids, alkaloids, and saponins. Herbal plants contain flavonoids, which are excellent antioxidants. Determine the amounts of phytochemical substances present in the sample and assess the antioxidant activity using the DPPH (1.1-diphenyl, 2-picrylhydrazil) technique at concentrations of 50, 100, 150, 200, 250, and 300 parts per million. The presenance of alkaloids alkaloids, saponins, and tannins was detected in the phytochemical screening findings against ethanol extracts of outstretched bark. 96% ethanol solvent is used in the maceration technique of extraction. Vitamin C is the positive control utilized. According to the findings of tests for antioxidant activity, ethanol extract at 11.25 ppm has a very high potential for antioxidant activity because its IC50 value is 3.55 ppm.

Chemical Composition, Antioxidant and Anti-Inflammatory Activity of Shiitake Mushrooms (Lentinus edodes).

Shiitake mushrooms (Lentinus edodes) are renowned as the "King of mountain treasures" in China due to their abundant nutritional and health-enhancing properties. Intensive chemical investigations of the fruiting bodies and mycelium of Shiitake mushrooms (Lentinus edodes) afforded five new compounds (1-5), named lentinmacrocycles A-C and lentincoumarins A-B, along with fifteen known compounds (6-20). Their structures and absolute configurations were elucidated by extensive spectroscopic analysis, including one-and two-dimensional (1D and 2D) NMR spectroscopy, circular dichroism (CD), and high-resolution electrospray ionization mass spectrometry (HR-ESI-MS). The anti-inflammatory activity test showed that lentincoumarins A (4), (3S)-7-hydroxymellein (9), (3R)-6-hydroxymellein (11) and succinic acid (18) exhibited strong NO inhibitory effects (IC50 < 35 μM), and that (3S)-5-hydroxymellein (10) and (3R)-6-hydroxymellein (11) exhibited potent TNF-α inhibitory effects (IC50 < 80 μM) and were more potent than the positive control, Indomethacin (IC50 = 88.5 ± 2.1 μM). The antioxidant activity test showed that (3R)-6-hydroxymellein (11) had better DPPH radical scavenging activity (IC50 = 25.2 ± 0.5 μM).