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All Journal Indonesian Journal of Chemistry
Hardoko Hardoko
Fish Product Technology Study Program, Faculty of Fisheries and Marine Science, Brawijaya University, Veteran Street, Malang 65145, Indonesia
Chemical Engineering, Chemistry & Bioengineering Chemistry

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The Compounds of Tuna-Shredded (Thunnus sp.) Fortified Banana Blossom Extracts’ Antioxidant Activity and Xanthine Oxidase Enzyme Inhibition Capacity: An In Vitro-In Silico Study Heder Djamaludin; Hardoko Hardoko; Muhammad Dailami; Vivi Nurhadianty; Mohammad Sholeh Uluwwi; Novaldo Yuri Muhammad; Tristany Brighton Jorghi
Indonesian Journal of Chemistry Vol 23, No 3 (2023)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.81448

Abstract

Tuna is one of the fish source of nutrition for humans because it contains high-quality protein and omega-3 fatty acids, which are beneficial for health. Tuna can be processed into various products, such as tuna-shredded. But it still has a drawback, i.e., the lower-fiber content. To enrich the fiber of tuna-shredded, fortification with banana blossoms can be developed as functional food such as preventing gout arthritis. The aims of this study were to develop a diversified product of tuna-shredded fortified banana blossoms and to determine the antioxidant activity in vitro and anti-arthritis gout through inhibition of the xanthine oxidase (XO) enzyme in silico. The method used was a simple, completely randomized design. The formulation of tuna-shredded used fortification and active compounds analyzed by LC-HRMS. The antioxidant activity was analyzed by the DPPH. Inhibition of the XO enzyme was analyzed by molecular docking in silico. The results showed that tuna-shredded extract contained 32 compounds, which had total phenolic was 0.00134 mg GAE/g, total flavonoid was 0.0006670 mg QE/g, and IC50 was 4.38 ppm. Ferulic acid had the potential to inhibit the XO enzyme with binding affinity was -9.70 kcal/mol through hydrogen bonds and hydrophobic interactions.
Co-Authors Dailami, Muhammad Heder Djamaludin Mohammad Sholeh Uluwwi Novaldo Yuri Muhammad Tristany Brighton Jorghi Vivi Nurhadianty