Garuda - Garba Rujukan Digital

Alip Desi

Sekolah Tinggi Ilmu Kesehatan Nasional

Author-ID : 5401416

Education Health Professions Languange, Linguistic, Communication & Media Nursing Public Health

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Articles

Boiling Time-Dependent Studies on the Total Flavonoids Content and Antioxidant Activities in Dendrophtoe Petandra (L.) Miq. Susilowati Susilowati; Alip Desi
Indonesian Journal of Global Health Research Vol 4 No 4 (2022): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Boiling time effect on total flavonoid content and antioxidant activity of Dendrophthoe petandra leaves were studied. D. petandra is a parasite plant that is widely used on Indonesian people for traditional medicine with boiling techniques. The dried leaves were boiled in water for 5, 10 and 15 minutes, and quantitative analysis was performed from each boiled water. Total flavonoid levels were analyzed using UV/Visible Spectrophotometry as quercetin equivalent (QE) and antioxidant activity using FRAP (Ferric Reducing Antioxidant Power) as ascorbic acid equivalent (AAE). The total flavonoid levels and antioxidant activity showed a considerable change. The boiled water of D. petandra leaves for 10 minutes showed the highest level of total flavonoid content (9.0098 ± 0.0340 ppm QE) and antioxidant activity (30.6792 ± 0,0270 ppm AAE), whereas the content of total flavonoids were 7.2350 ± 0.0299 ppm QE and antioxidant activity were 23.9533 ± 0,0486 ppm AAE showed the lowest results boiling for 15-minute. Total flavonoid and antioxidant activity of boiling time for 5 minutes increases to 10 minutes and then decreased at 15-minute. Therefore, it is improper to boil the D. petandra leaves more than 10 minutes.

Boiling Time-Dependent Studies on the Total Flavonoids Content and Antioxidant Activities in Dendrophtoe Petandra (L.) Miq. Susilowati Susilowati; Alip Desi
Indonesian Journal of Global Health Research Vol 4 No 4 (2022): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Boiling time effect on total flavonoid content and antioxidant activity of Dendrophthoe petandra leaves were studied. D. petandra is a parasite plant that is widely used on Indonesian people for traditional medicine with boiling techniques. The dried leaves were boiled in water for 5, 10 and 15 minutes, and quantitative analysis was performed from each boiled water. Total flavonoid levels were analyzed using UV/Visible Spectrophotometry as quercetin equivalent (QE) and antioxidant activity using FRAP (Ferric Reducing Antioxidant Power) as ascorbic acid equivalent (AAE). The total flavonoid levels and antioxidant activity showed a considerable change. The boiled water of D. petandra leaves for 10 minutes showed the highest level of total flavonoid content (9.0098 ± 0.0340 ppm QE) and antioxidant activity (30.6792 ± 0,0270 ppm AAE), whereas the content of total flavonoids were 7.2350 ± 0.0299 ppm QE and antioxidant activity were 23.9533 ± 0,0486 ppm AAE showed the lowest results boiling for 15-minute. Total flavonoid and antioxidant activity of boiling time for 5 minutes increases to 10 minutes and then decreased at 15-minute. Therefore, it is improper to boil the D. petandra leaves more than 10 minutes.

Characterization and Analysis of Flavonoid in Ethanol Extract and Purified Extract of Fringed Spider Flower (Cleome Rutidospermae Dc.) as Antioxidants Prischilla Christyaningrum; Nastiti Utami; Alip Desi
Indonesian Journal of Global Health Research Vol 6 No 5 (2024): Indonesian Journal of Global Health Research
Publisher : GLOBAL HEALTH SCIENCE GROUP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/ijghr.v6i5.3760

The secondary metabolite profile of fringed spider flower or purple cleome (Cleome rutidospermae DC.) has not been widely explored. One of the secondary metabolites contained in purple cleome is flavonoids. Flavonoids have antioxidant, antibacterial, antidiabetic activities. Objective: This study aims to qualitative analysis of flavonoid, determine total flavonoid content, and antioxidant activity of ethanol extracts and purified extracts. Method: Purple cleome leaf was extracted with 96% ethanol using maceration method for 5 days, followed by extract purification stage. Qualitative identification of flavonoids using Wilstater and Taubeck methods. Identification of flavonoid compounds in the UV-Vis spectrum was based on the presence of typical cinnamoyl and benzoyl bands, determination of flavonoid content using aluminum chloride colorimetric method, and antioxidant activity test using DPPH method. Results: Qualitative identification of ethanol extract and purified extract of purple cleome have positive result contained flavonoids using the wilstater and taubeck tests. Identification of flavonoids with UV-Vis, the ethanol extract showed absorption of flavone, substituted flavonol 3-OH, and free flavonol 3-OH, while the purified extract showed absorption of flavone and free flavonol 3-OH. The ethanol extract and purified extract had total flavonoid content of 7.625±0.000 mg QE/g extract and 2.396±0.036 mg QE/g extract. Antioxidant activity results on ethanol extracts and purified extracts obtained IC50 values of 128.249±0.070 ppm and 86.513±0.042 ppm. Conclusions: The highest flavonoid content was found in the ethanol extract of purple cleome leaf. Flavonoid types in ethanol and purified extracts of purple cleome leaf indicated flavone and flavonol types based on the wavelengths of cinnamoyl and benzoyl. The strongest antioxidant category was found in the purified extract of purple cleome.

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