.png)
.png)
Antioxidant Activity of Mixed Katuk Leaf Extract and Honey
Abstract
Antioxidants can be obtained from plants or animals. One of the plants that can be used as a source of antioxidants is katuk leaf (Sauropus androgynus (L.) Merr.) and honey. The content of compounds in both materials that function as antioxidants are phenolic, flavonoids, and vitamin C. This study aims to analyze the levels of total phenolic, flavonoids, vitamin C, antioxidant activity, the effect of different compositions on combination treatments, and analyze the relationship between phenolic levels and vitamin C with antioxidant activity from the test sample. This study used an experimental method with a completely randomized design. Antioxidant activity was tested using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The results showed phenolic levels of all test samples ranged from 0.509-23.205 mg GAE/g samples; flavonoids amounted to 0.027-17.329 mg QE/g samples, vitamin C amounted to 15,917-101,705 mg AA/g samples and IC50 of 114.213-20727.500 mg/l. The combination treatment with more katuk leaf composition can increase the levels of compounds and antioxidant activity. Phenolic levels and vitamin C have a moderate relationship with antioxidant activity with the correlation coefficient values of -0.480 and -0.500.
Keywords
Full Text:
PDFReferences
Ahmed, S., Sulaiman, S. A., Baig, A. A., Ibrahim, M., Liaqat, S., Fatima, S., … Othman, N. H. (2018). Honey as a Potential Natural Antioxidant Medicine: An Insight into Its Molecular Mechanisms of Action. Oxidative Medicine and Cellular Longevity, 2018. https://doi.org/10.1155/2018/8367846
Alisi, C. S., Ojiako, O. A., Igwe, C. U., Ujowundu, C. O., Anugweje, K., & Okwu, G. N. (2012). Antioxidant Content and Free Radical Scavenging Activity of Honeys of Apis mellifera of Obudu Cattle Ranch. International Journal of Biochemistry Research & Review, 2(4), 164–175. https://doi.org/10.9734/ijbcrr/2012/1581
Alvarez-Suarez, J. M., Tulipani, S., Díaz, D., Estevez, Y., Romandini, S., Giampieri, F., … Battino, M. (2010). Antioxidant and antimicrobial capacity of several monofloral Cuban honeys and their correlation with color, polyphenol content and other chemical compounds. Food and Chemical Toxicology, 48(8–9), 2490–2499. https://doi.org/10.1016/j.fct.2010.06.021
Andarwulan, N., Batari, R., Sandrasari, D. A., Bolling, B., & Wijaya, H. (2010). Flavonoid content and antioxidant activity of vegetables from Indonesia. Food Chemistry, 121(4), 1231–1235. https://doi.org/10.1016/j.foodchem.2010.01.033
Ferreira, I. C. F. R., Aires, E., Barreira, J. C. M., & Estevinho, L. M. (2009). Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extract. Food Chemistry, 114(4), 1438–1443. https://doi.org/10.1016/j.foodchem.2008.11.028
Harborne, J. B. (1996). Metode Fitokimia Penuntun Cara Modern Menganalisa Tumbuhan. Bandung: Institut Teknologi Bandung.
Jang, H. Der, Chang, K. S., Huang, Y. S., Hsu, C. L., Lee, S. H., & Su, M. S. (2007). Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants. Food Chemistry, 103(3), 749–756. https://doi.org/10.1016/j.foodchem.2006.09.026
Jun, M., Fu, H. Y., Hong, J., Wan, X., Yang, C. S., & Ho, C. T. (2003). Comparison of antioxidant activities of isoflavones from kudzu root (Pueraria lobata Ohwi). Journal of Food Science, 68(6), 2117–2122. https://doi.org/10.1111/j.1365-2621.2003.tb07029.x
Küçük, M., Kolayli, S., Karaoǧlu, Ş., Ulusoy, E., Baltaci, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526–534. https://doi.org/10.1016/j.foodchem.2005.10.010
Kustiawan, P. M., Puthong, S., Arung, E. T., & Chanchao, C. (2014). In vitro cytotoxicity of Indonesian stingless bee products against human cancer cell lines. Asian Pacific Journal of Tropical Biomedicine, 4(7), 549–556. https://doi.org/10.12980/APJTB.4.2014APJTB-2013-0039
Legg, T. J. (2017). Everything You Should Know About Oxidative Stress. Retrieved April 14, 2020, from Healtline website: https://www.healthline.com/health/oxidative-stress
Lin, H. Y., Kuo, Y. H., Lin, Y. L., & Chiang, W. (2009). Antioxidative effect and active components from leaves of lotus (Nelumbo nucifera). Journal of Agricultural and Food Chemistry, 57(15), 6623–6629. https://doi.org/10.1021/jf900950z
Lugasi, A., Hóvári, J., Sági, K. V., & Bíró, L. (2003). The role of antioxidant phytonutrients in the prevention of diseases. Acta Biologica Szegediensis, 47(1–4), 119–125.
Maisuthisakul, P., Pasuk, S., & Ritthiruangdej, P. (2008). Relationship between antioxidant properties and chemical composition of some Thai plants. Journal of Food Composition and Analysis, 21(3), 229–240. https://doi.org/10.1016/j.jfca.2007.11.005
Meda, A., Lamien, C. E., Romito, M., Millogo, J., & Nacoulma, O. G. (2005). Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chemistry, 91(3), 571–577. https://doi.org/10.1016/j.foodchem.2004.10.006
Molan, P. C., & Betts, J. A. (2004). Clinical usage of honey as a wound dressing: an update. Journal of Wound Care, 13(9), 353–356. https://doi.org/10.12968/jowc.2004.13.9.26708
Molyneux, P. (2004). The Use of the Stable Free Radical Diphenylpicryl-hydrazyl (DPPH) for Estimating Antioxidant Activity. Songklanakarin Journal of Science and Technology, 26(December 2003), 211–219. https://doi.org/10.1287/isre.6.2.144
Murti, S., Abidin, N. Z., & Yusof, A. (2013). Antioxidant activity in crude petroleum benzene, chloroform, methanol and water extracts of six selected vegetables. Sains Malaysiana, 42(9), 1253–1259.
Ordoudi, S. A., Tsimidou, M. Z., Vafiadis, A. P., & Bakalbassis, E. G. (2006). Structure-DPPH• scavenging activity relationships: Parallel study of catechol and guaiacol acid derivatives. Journal of Agricultural and Food Chemistry, 54(16), 5763–5768. https://doi.org/10.1021/jf060132x
Pérez-pérez, E., Vit, P., & Huq, F. (2013). Flavonoids and polyphenols in studies of honey antioxidant activity. International Journal of Medicinal Plant and Alternative Medicine, 1(4), 63–72.
Pontis, J. A., da Costa, L. A. M. A., da Silva, S. J. R., & Flach, A. (2014). Color, phenolic and flavonoid content, and antioxidant activity of honey from Roraima, Brazil. Food Science and Technology, 34(1), 69–73. https://doi.org/10.1590/S0101-20612014005000015
Pratiwi, I., & Wiadnyani, S. A. (2018). Minuman Ready To Serve Dari Ekstrak Daun Cem-Cem Dan Daun Katuk ( Sauropus androgunus ( L )). Scientific Journal of Food Technology, 5(1), 19–26.
Rahmawati, F. (2014). Potensi Madu Randu dan madu Kelengkeng dari Apis mellifera L. Produksi Madu Pramuka sebagai Pengawet Alami Ikan Bandeng. Universitas Islam Negeri Syarif Hidayatullah Jakarta.
Ratnayani, K., Mayun Laksmiwati, A., & Indah Septian P., N. (2012). Kadar Total Senyawa Fenolat Pada Madu Randu Dan Madu Kelengkeng Serta Uji Aktivitas Antiradikal Bebas Dengan Metode DPPH (Difenilpikril Hidrazil). Jurnal Kimia, 6(2), 163–168.
Robinson, T. (1995). Kandungan Organik Tumbuhan Tinggi (6th ed.). Bandung: Institut Teknologi Bandung.
Rudiana, T., Fitriyanti, F., & Adawiah, A. (2018). Aktivitas Antioksidan dari Batang Gandaria (Bouea macrophylla Griff). EduChemia (Jurnal Kimia Dan Pendidikan), 3(2), 195. https://doi.org/10.30870/educhemia.v3i2.3328
Sa’roni, Sadjimin, T., Sja’bani, M., & Zulaela. (2004). Effectiveness of the Sauropus Androgynus (l.) Merr Leaf Extract in Increasing Mother’s Breast Milk Production. Media Litbang Kesehatan, 14(3), 20–24.
Sandrasari, D. A. (2009). Kapasitas Antioksidan dan Hubungannya Dengan Nilai Total Fenol Ekstrak Sayuran Indigenous. Institut Pertanian Bogor.
Selvi, S., & Basker, A. (2012). Phytochemical analysis and GC-MS profiling in the leaves of Sauropus androgynus (l) MERR. International Journal of Drug Development and Research, 4(1), 162–167.
Tapas, A., Sakarkar, D., & Kakde, R. (2008). Flavonoids as Nutraceuticals: A Review. Tropical Journal of Pharmaceutical Research, 7(3), 1089–1099. https://doi.org/10.4314/tjpr.v7i3.14693
Tranggono. (1990). Bahan Tambahan Pangan (Food Additive). Yogyakarta: UGM Press.
Winarsi, H. (2007). Antioksidan Alami dan Radikal Bebas. Yogyakarta: Kanisius.
Zarei, M., Fazlara, A., & Tulabifard, N. (2019). Effect of thermal treatment on physicochemical and antioxidant properties of honey. Heliyon, 5(6), e01894. https://doi.org/10.1016/j.heliyon.2019.e01894
Zuhra, C. F., Tarigan, J. B., & Sihotang, H. (2008). Aktivitas Antioksidan Senyawa Flavonoid DAri Daun Katuk (Sauropus androgunus (L) Merr.). Jurnal Biologi Sumatra, 3(1), 7–10.
DOI: http://dx.doi.org/10.30870/educhemia.v5i2.7275
Refbacks
- There are currently no refbacks.
Copyright (c) 2020 Ahmad Fathoni
This work is licensed under a Creative Commons Attribution 4.0 International License.
2.png)
_-_Copy11.jpg)
.png)
11.png)
EduChemia: Jurnal Kimia dan Pendidikan is licensed under a Creative Commons Attribution 4.0 International License
________________________________________________________
EduChemia: Jurnal Kimia dan Pendidikan ISSN 2502-4779 (print) | ISSN 2502-4787 (online)
Published by Department of Chemistry Education - Universitas Sultan Ageng Tirtayasa
Address : Jl. Ciwaru Raya No. 25, Sempu, Kota Serang, Banten 42117, Indonesia
Email : [email protected]