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All Journal Interest : Jurnal Ilmu Kesehatan Journal of Fundamental and Applied Pharmaceutical Science Indonesian Journal of Biological Pharmacy Jurnal Kesehatan
Rumaseuw, Ellen Stephanie
Department Of Phytochemical, Saint Borromeus College Of Health Sciences, Indonesia
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Journal : Interest : Jurnal Ilmu Kesehatan

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Characterization And Acute Toxicity Test Of Black Garlic Ethanol Exctract Based On OECD Ellen Stephanie Rumaseuw; Yoppi Iskandar; Eli Halimah; Ade Zuhrotun
Interest : Jurnal Ilmu Kesehatan INTEREST: Jurnal Ilmu Kesehatan Volume 10 Number 2 Year 2021
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/interest.v0i0.379

Abstract

Background: Garlic (Allium sativum, L) was used empirically by the ancestors as a useful plant for hypercholesterolemia. The processed garlic product, namely black garlic, has gone through an optimal heating process at a temperature of 70oC for 21 days. Black garlic can become a standardized herb if it has been through characterization and toxicity tests. Methods: The characterization test is known by measuring several general standard parameters of Indonesian extracts. Acute toxicity test was carried out by dividing 5 treatment groups namely negative control, group I (5 mg/kg BW), group II (50 mg/kg BW), group III (300 mg/kg BW), group IV (2000 mg/kg BW). Results: The results showed that the standardization of black garlic extract has a drying shrinkage content of 7.24%, a water content of 8.8%, a total ash content of 4.79%, an acid insoluble ash content of 1.52%, a water soluble extract content of 7.47% and an ethanol soluble extract content of 9.3% which is still into the Indonesian herbal pharmacopoeia standard and the administration of black garlic ethanol extract caused mild toxic symptoms during the acute toxicity test and obtained LD50 values > 2000 mg/kg BW. Conclusion: Characterization of black garlic extract according to standardization parameters of Indonesian plant extracts and administration of ethanolic extract of black garlic has an LD50 value > 2000 mg/kg BW which is included in category 5 in the OECD.
Co-Authors Ade Zuhrotun Ancilla Dinda Kartika Candra Eli Halimah Eli Halimah Eli Halimah Febriana Imelda Febriaryanti Aritonang Yoppi Iskandar