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Suparmo Suparmo
Gadjah Mada University
Agriculture, Biological Sciences & Forestry

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Photoacoustic Spectrometry: A Potential Tool For Future Antioxidant Test Suparmo Suparmo
Indonesian Food and Nutrition Progress Vol 10, No 2 (2003)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.100

Abstract

Peroxidation of membrane lipid is implicated with several health disorders and antioxidants are perceived capable of controlling the reaction. Quest for new natural antioxidant dominating research topics in the last decade. Test and validation of their usefulness becoming more important, especially in vivo on human subject. Current method for peroxidation tests, such as loss of polyunsaturated fatty acids, conjugated dienes, singlet oxygen, lipid hydroperoxides and malonaldehyde provide reliable data, however, the methods are lengthy and requiring blood or urine samples. New non-invasive and quicker methods are required. Gas exhale by individual, that considered to be secondary product of lipid peroxidation are among markers candidates. Among the exhaled gases, ethylene, methane, ethane and pentane fall into the category. Ethylene and methane, however, are not specifically product of lipid oxidation. Ethylene is also produced during protein and carbohydrate oxidation, while methane is produced in a large amount by colon bacteria. Ethane and pentane are proved to be most good peroxidation marker and results are in a good correlation with the current methods. However, the two gases are produced in a very low concentration just slightlyabove that in ambient air. The detection of the twt gases utilizing gas chromatography requiring specia technique for air cleaning and concentration due to laci ofsensitivity. The laser driven photoacoustic spectrom eter is capable of detecting the two gases with more than 1000 times in sensitivity. Its uses in the detection of the two lipid peroxidation markers would be a po, tential for future peroxidation or antioxidant challenge test.
Fractionation and Identification of Java Plum Fruit (Syzygium cumini) Extract Lydia Ninan Lestario; Sri Raharjo; Suparmo Suparmo; Pudji Hastuti; Tranggono Tranggono
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.37

Abstract

Java plum (Syzygium cumini} fruit is a tropical, purple fruit that has a potency as a source of natural antioxidant. The objective of this study were to investigate further about the stability of the fruit extract towards pH and UV exposure, to separate the fruit extract by column chromatography filled with silica gel G-60 to its components and to determine as well as to identify which component had highest antioxidant activity. The results showed that the fruit extract was red, orange, yellow, brown, and purple, and blue colors at pH 1-3, 4, 5, 6, 7, and 8 respectively. Among those colors, red had high stability toward low wavelength UV exposure (254 nm) up to 3 hours. The very low degree on slope of the regression line indicated that the fruit extract was particularly stable toward UV light. Separation of the fruit extract by column chromatography filled with silica gel G-60, and followed by gradient elution with EtOAc and MeOH/H20 (1:1) resulted in five fractions including : three were colorless and two were red and pink respectively. The red fraction, however contained anthocyanin and had highest antioxidant activity. The red fraction were then identified by paper chromatography and TLC both ascrude (without hydrolisis) and as acid hydrolyzed extracts. The crude extract used BAW, Bu-HCl, and HCl 1% as developing solvents; whereas hydrolyzed extract used forestal and formic as developing solvents. Anthocyanidin standards were spotted together with the hydrolyzed extract. The identification was based on the Rf values, color of spots visible and under UV light. The results of the hydrolyzed extract showed that there were three spots identified as : pelargonidin, cyanidin, delphinidin; while the non hydrolized extract showed three spots which were identified as : pelargonidin 3-(p-coumaryl-glucoside)- 5glucoside, cyanidin 3-glucoside, and delphinidin 3-rhamnosilglucoside.
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

Abstract

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.
Co-Authors Lydia Ninan Lestario Mary Astuti Posman Sibuea Pudji Hastuti Sri Raharjo Tranggono Tranggono Umar Santoso Zuheid Noor