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PENI SUPRAPTI HARDJOSWORO
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Antioksidan Beluntas Wijaya, C. Hany; Hardjosworo, Peni Suprapti; Sajuthi, Dondin
REKAPANGAN Vol 5, No 1 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Beluntas  (Pluchea  indica  Less)  is  a  herb  that  commonly  used  as  traditional medicine  and  food.    Its  leaves  have  many  biological  activities,  because  they  contain various  phenolic  compounds.  The  phenol  concentration  of  beluntas  leaves  depends on leaf segment, earth condition, fertilizer and environmental stress.  This research is focused  to  determine   antioxidant  activity  of  three  groups  of    beluntas  leaf  segments that   includes 1-3, 4-6 and > 6.  They were ground, dried at ambient temperature for  7  days, maserated by petroleum eter (1:4 b/v) at ambient temperature for 24 hours and soxhlet  extracted  by  methanol  (1:15  b/v)  at  65oC  for  3   hours.  The  result  shows  that the  extract  contains  phytochemical   compounds  such  as  tannin,  sterol,  phenol hydroquinone  and  flavonoid.  This  extract  has  antioxidant  activity  to  scavenging  free radical  DPPH   (2,2-phenyl-1-picrylhydrazyl).  The extract of  1-3  beluntas  leaf  segment  was   more  potential  antioxidant  source  than  4-6  and  >  6  beluntas  leaf   segments,  because it had the least IC50 (inhibitor concentration) and the  highest total phenol and  total flavonoid. The IC50, total  phenol and flavonoid  total of  it were 3.71 mg/L,  234.65  mg GAE/100 g samples  and 2163.59 mg QE/ 100 g samples, respectively.
Volatile Compounds of Pluchea indica Less and Ocimum basillicum Linn Essential Oiland Potency as Antioxidant PAINI SRI WIDYAWATI; CHRISTOFORA HANNY WIJAYA; PENI SUPRAPTI HARDJOSWORO; DONDIN SAJUTHI
HAYATI Journal of Biosciences Vol. 20 No. 3 (2013): September 2013
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (420.623 KB) | DOI: 10.4308/hjb.20.3.117

Abstract

This research was conducted to identify volatile compounds of pluchea and basil essential oils and their antioxidant capacity to scavenge a DPPH (1,1-diphenyl-2-picrylhidrazyl) free radical and inhibit lipid peroxidation. Essential oil of pluchea and basil leaves was prepared by hydrodistillation method and then their volatile compounds were identified by GC-MS. The volatile compounds in the essential oil of pluchea leaves consist of 66 components with (10S,11S)-Himachala-3-(12)-4-diene (17.13%) made up the highest proportion of volatile compounds. Basil leaves had 70 volatile components in which the major components were (E)-3,7-dimethyl-2,6-octadienal  (23.98%) and (Z)- 3,7-dimethyl-2,6-octadienal (17.35%). Total phenol levels in pluchea and basil essential oils were 275 and 209 ppm, respectively. DPPH scavenging activity of the essential oil of pluchea leaves was lower than that of basil leaves, conversely inhibition activity of lipid peroxidation in palm oil of pluchea essential oil was higher than that of basil leaves.
Co-Authors C Hanny Wijaya C. Hany Wijaya Dondin Sajuthi Paini Sri Widyati