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All Journal Indonesian Journal of Applied Research (IJAR)
Mega Safithri
Department of Biochemistry, IPB University, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT

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Active Compound of Red Betel (Piper Crocatum Ruiz & Pav) as Activator of Cu/Zn Superoxide Dismutase in Silico Riska Susila Putri; Mega Safithri; Dimas Andrianto
Indonesian Journal of Applied Research (IJAR) Vol. 3 No. 2 (2022): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v3i2.212

Abstract

Cancer degenerative disease is a serious problem in Indonesia, caused by free radicals, and can be prevented by antioxidant compounds. Superoxide dismutase (SOD) is the strongest enzyme that acts as a protective organism against oxidative stress. The active compound of red betel can be studied in silico as an activator of the SOD enzyme. Molecular docking visualization, physicochemistry, toxicity of red betel active compounds were studied and continued with molecular docking. The studied parameters were Gibbs free energy (ΔG) and receptor-ligand chemical bonding analysis. The test results show that the active compounds of red betel 6-Amino-2-(3-aminopropylamino)-9-(cyclohexylmethyl)- 2,3,4,5,6,7-hexahydro-1H-purin-8-one was well-absorbed dan safe for consumption with Gibbs free energy value of -9.1490 kcal/mol. Hydrogen and hydrophobic interactions of these compounds were similar to the control ligand, namely β-amyrin and Trehalose. This study concluded that the active compound of red betel 6-Amino-2-(3-aminopropylamino)-9-(cyclohexylmethyl)- 2,3,4,5,6,7-hexahydro-1H-purin-8-one has the best potential to increase the work of Cu/Zn-SOD enzymes. This compound also meets the requirements of Lipinski regulations so that it can be well absorbed orally by the body and is not carcinogenic
Total Phenolics, Flavonoids, and Antioxidant Activities of Indonesian Apis Dorsata Honey Due to Heating Akhmad Endang Zainal Hasan; Dimas Andrianto; Mega Safithri; Ilham Gilang Cahya Ahmada
Indonesian Journal of Applied Research (IJAR) Vol. 4 No. 2 (2023): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v4i2.265

Abstract

Honey is rich in phenolic and flavonoid compounds that have the potential as antioxidants. The heating treatment of honey is also known to affect the honey compound. This study aimed to determine the best Indonesian A. dorsata honey from various locations based on the level of total phenolics compounds, flavonoids, and antioxidant capacity due to variations in heating temperature. The procedures carried out in this study included: heating the sample with variations (room temperature, 65 oC, and 121 oC), measuring total phenolic content using the Folin-Ciocalteau method, measuring total flavonoid content using the AlCl3 colorimetric method, and testing antioxidant activity using the DPPH method. Each honey's total phenolic, flavonoid, and antioxidant activity are affected by its origin. The impact of heating at 65 oC and 121 oC resulted in various changes between honey samples (p<0.05). The best A. dorsata honey overall was found in Flores honey after heating at 121 oC heating treatment with total phenolic content of 4.96 mgGAE/mL, total flavonoids of 1.173 mg QE/mL, and IC50 5.76 g/L.
Co-Authors Akhmad Endang Zainal Hasan Dimas Andrianto Ilham Gilang Cahya Ahmada Riska Susila Putri