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Antioxidative Effect of Coconut (Cocos nucifera L.) Water Extract on TBARS Value in Liver of Rats Fed Fish Oil Diet Umar Santoso; Kazuhiro Kubo; Toru Ota; Tadahiro Tadakoro; Akio Maekawa
Indonesian Food and Nutrition Progress Vol 3, No 2 (1996)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.48

Ethanolic extract of the coconut water showed antioxidant activity in the in vitro assay using an emulsified-aqueous system containing linoleic acid and /3-carotene. To evaluate the possible antioxidative effect in vivo, a study with rats fed fish oil diet, was performed. Oral administration of the coconut water extract (CWE, 340mg/mL) did not influence food intake, daily body weight gain nor average liver weight of rats. It was investigated that the increase of liver TBARS value of rats fed fish oil diet was significantly (P < 0.01) suppressed by oral administration 0.8 ml of the coconut water extract (CWE 340 mg/ml)/rat twice per day during 14 days of experimental period. Oral administration of coconut water extract also tended to suppress the decreasing effect of fish oil diet on liver ascorbic acid. Liver total glutathione of rats fish oil diet was significantly lower than that of rats fed AIN-93G standard diet, but oral administration of the coconut water did not significantly change the liver glutathione. SOD activity in liver homogenate of rats fed fish oil diet and orally administrated by coconut water extract was significantly higher than that of those orallyadministrated by water. The result showed that the antioxidative properties of the coconut water extract have been demonstrated by in vivo assay using rats fed fish oil diet.

Effect of Coconut Water Extract on the Growth and Serum Biochemical Values of Rats Fed Fish Oil Diet Umar Santoso; Kazuhiro Kubo; Toru Ota; Tadahiro Tadakoro; Akio Maekawa
Indonesian Food and Nutrition Progress Vol 5, No 1 (1998)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.55

To justify the safety of ethanolic extract of coconut water (CWE), a study with rats was conducted. Wistar rats fedfish oil diet and rats fed the standard diei of AIN93G groupi were orally administrated 0.8 ml CWE/rat twice per day for 14 days. During experimental period, the behavior and growth of rats were monitored. At the end of experiment, the rats were anaesthetized and the internal organs were taken and measuredfor each weight. Blood was taken from the hearth and then analyzed for serum biochemical values and TBARS. The results, no adverse effects of CWE administration were observed as evaluated by growth pattern, food intake and feces appearance. Serum biochemical values and weight of internal organs of CWE receiving rats were comparable to those of untreated control. SeruniTBARS value of rats fedfish oil was significantly higher than that of those ed standard diet, however, oral administratibn of CWE did not significantly decreaie serum TBARS

High w-3 Fatty Acid Eggs Produced by Laying Hens Fed with Sardine Oil Umar Santoso; M. Nur Cahyanto; Dwi Sulistiawati; Zuprizal Zuprizal; Hari Eko Irianto
Indonesian Food and Nutrition Progress Vol 6, No 2 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.79

The objective of the present research was to examine the effects of feeding laying hens with sardine oil on the co-3 fatty acids levels of the egg yolk. Results of the study show that changes in the composition of the diet influenced the fatty acid composition of the yolk lipid. Diets with sardine oil from 2 to 8% significantly increased co-3 PUFAs content of the yolk. The increase of w-3 PUFAs was predominated by docosahexaenoic acid (DHA); followed by eicosapentaenoic acid (EPA), and a-linolenic acid (ALA). In term of egg weight basis, the increase of 0-3 PUFAs in egg due to sardine oil consumption. .was from 8.17mg/egg in diet without sardine oil to 102.27 mg/egg in diet with 2% sardine oil, and 232.63mg/egg in diet with 8% sardine oil. (0-6 PUFAs especially arachidonic acid tended to decrease with the increasing intake of sardine oil. Diets with sardine oil significantly (P<0.05) decreased the cholesterol content of the yolk compared to that without sardine oil. Cholesterol content of the eggs produced by laying hens fed with 2% sardine oil was 191.73 mg/egg significantly lower than that of egg produced by laying hens fed without sardine oil. The cholesterol content of 179.74 mg/egg was produced by hens fed with diet containing 8% sardine oil, this was lower that that of egg produced by the commercial feed of 208.09 mg/egg.

Antioxidant Activity of the Extractof Tropical Rhizomes Umar Santoso
Indonesian Food and Nutrition Progress Vol 11, No 1 (2004)
Publisher : Indonesian Association of Food Technologists

The objectives of the present research was to evaluate antioxidant activity of the extracts of several rhizomes, i.e., kencur (Kaempheria galanga), laos (Alpinia galangan), temulawak (Curcuma xanthorrhiza), temugiring (C. viridoflora), temuireng (C. aeruenosa), temukunci (Boesembergia pandurata), ginger (Zingiber officinalle), and turmeric (C. domestica). A certain quality of powdered sample was extracted with acetone and with ethanol. After evaporation the extracts were dissolved in methanol at a given concentration and then assayed for radical scavenging activity by DPPH method. The extracts were then evaluated for antioxidant activity in linoleic acid system by monitoring peroxide value. The results show that among the ethanolic extracts, radical scavenging activity of ginger was the most potent, followed by temulawak, while kencur was the lowest. Compared with BHA (300 µg/mL), radical scavenging activity of ethanolic extract (1%) of rhizomes were higher except temuireng and kencur. Among the acetone extracts, the highest and the lowest activity were also ginger and kencur, respectively. In linoleic acid buffer system, the trend of the activity among the extracts of rhizomes were also the same as monitored by peroxide value.

Antioxidative Properties of White Saffron Extract (Curcuma mangga Val) in The B-Carotene Bleaching and DPPH-Radical Scavenging Methods Dwiyati Pujimulyani; Agung Wazyka; Sri Anggrahini; Umar Santoso
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.36

Study on antioxidative properties of white saffron extract in the emulsion system of b-carotene linoleic acid (b-carotene bleaching method) and DPPH-radical scavenging method was undertaken. The objective of this study was to examine the antioxidative activity of white saffron extract in the emulsion system of b-carotene linoleic acid and for radical scavenging activity by DPPH method. The extraction was carried out as follows: fresh white saffron was peeled and blanched in the 0.5% boiling citric acid solution for 5 minutes, the blanched white saffron was grated, and added distilled water. The ratio between grated white saffron and distilled water were 1 : 1 ; 1 : 2 ; 1 : 3, and 1 : 4. The mixture was then mannually filtered through cloth to obtain white saffron extract. The antioxidant acttvity of white saffron extract was evaluated in the emulsion system of b-carotene linoleic acid and DPPH- radical scavenging method with reference standard of Butylated Hydroxy Anisole (BHA) and linoleic acid with no while saffron extract as a control. The results of this study showed that the oxidative inhibition of white saffron extract in the emulsion system of â-carotene linoleic acid was not significantly different from to BHA 200 ppm. The lower ratio of grated white saffron and distilled water, the lower percent free radical scavenging capacity. The higher white saffron extract concentration (white saffron : distilled water = 1: 2) the higher percent free radical scavenging capacity.

Quenching Mechanisms and Kinetics of Quercetin in Inhibition of Photosensitized Oxidation of Palm Oil and Linoleic Acid Posman Sibuea; Suparmo Suparmo; Umar Santoso; Zuheid Noor; Mary Astuti; Sri Raharjo
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.39

Effect of 0, 200, 400, 600, 800 and 1000 ppm (wt/vol) quercetin on the erythrosine sensitized photooxidations of palm oil and linoleic acid in methylene chloride containing 100 ppm erythrosine, were studied during storage under 4000 lux fluorescent light for 5 h by measuring peroxide value. Steady-state kinetic approximation was used to determine a quenching mechanism and quenching rate constant of quercetin in the erythrosine-sensitized photooxidation of palm oil and linoleic acid in methylene chloride model system. Erythrosine greatly increased the photooxidation of palm oil and linoleic acid, as was expected. Quercetin was extremely effective in minimizing erythrosine-sensitized photooxidation of palm oil and linoleic. As the concentration of quercetin increased from 0 to 200, 400, 600, 800 and 1000 ppm, the peroxide values of palm oil and linoleic acid decreased significantly (P <0.05). The steady-state kinetic studies indicated that quercetin quenched singlet oxygen only to minimize tire erythrosine-sensitized photooxidation of palm oil and linoleic acid. The calculated total quenching rate of quercetin on erythrosine photosensitized oxidation of palm oil in methtylene chloride was 4.3 x 109 M-1s-1 and total quenching rate of quercetin on erythrosine photosensitized oxidation of linoleic acid in methtylene chloride was 3.2 x 109 M-1s-1.

Singlet Oxygen Quenching Effect of Quercetin in Erythrosine-Sensitized Photooxidation of Oil-in-Water Emulsion Posman Sibuea; Umar Santoso; Zuheid Noor; Sri Raharjo
Indonesian Food and Nutrition Progress Vol 11, No 2 (2004)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.41

Oxidation reaction can be initiated by either diradical triplet oxygen or non radical singlet oxygen. The singlet oxygen can be formed infoods from triplet oxygen by photosensitized reaction. This research was intended to study the quenching effect of quercetin on lipid oxidation rate in the erythrosine-sensitized photooxidation of oil-in-water emulsion. Palm oil-in-water emulsion, containing erythrosine 100 ppm and quercetin 0, 25, 50, 75 and 100 ppm, were prepared with polyoxyelhylene 100 stearyl ether (Brij 700) or polyoxyethylene sorbitan monolaurate (Tween 20). Structurally Brij 700 has 5 times longer polyoxyethylene groups than Tween 20. The mixture were stored under 4000 luxfluorescent light for 10 h and peroxide values were measured at 2 h interval. Erythrosine effectively sensitized the photooxidation of palm oil-in-water emulsion, as expected. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace oxygen, in palm oil-in-water emulsions containing erythrosine decreased with increasing quercetin concentration. At pH 3, the peroxide value was higher than at pH 7. Brij 700 decreased production of lipid hydroperoxides from palm oil-in-water-emulsions compared to emulsions stabilized by Tween 20. The results indicate that quercetin is an efective singlet oxygen quencher in palm oil-in-water emulsion and the surfactant headgroup size could be an important determinant in the oxidative stability of food emulsions.

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