{"title":"紫秋葵胶囊提取物的营养潜力研究","authors":"Dhea Marliana Salsabila, Evy Damayanthi, Zuraidah Nasution","doi":"10.20473/mgi.v18i3.201-211","DOIUrl":null,"url":null,"abstract":"The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.","PeriodicalId":32965,"journal":{"name":"Media Gizi Indonesia","volume":"38 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract\",\"authors\":\"Dhea Marliana Salsabila, Evy Damayanthi, Zuraidah Nasution\",\"doi\":\"10.20473/mgi.v18i3.201-211\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.\",\"PeriodicalId\":32965,\"journal\":{\"name\":\"Media Gizi Indonesia\",\"volume\":\"38 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Media Gizi Indonesia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.20473/mgi.v18i3.201-211\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Media Gizi Indonesia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20473/mgi.v18i3.201-211","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
摘要
自由基产生的积累影响到退行性疾病的发展,而退行性疾病是世界上发病率和死亡率最高的原因。以胶囊提取物的形式对紫秋葵进行生物强化,通过抗氧化剂的作用,有可能成为一种营养保健品。本研究旨在通过测定紫秋葵提取物的理化特性、微生物和重金属污染、抗氧化能力、总黄酮和槲皮素等指标,分析其作为营养保健品的潜力。对浸渍法提取的紫秋葵进行了室内实验研究。理化特性分析结果表明,紫色秋葵提取物呈干粉状,颜色呈绿棕色,具有秋葵提取物的气味特征(焦糖样),口感偏酸,产率为4%,pH值为4.8,溶剂残留未检出,含水量为13.5%,总灰分含量为10.4%,崩解时间为1.25 min。微生物污染的结果显示,盘子里的细菌总数为3.1 102 CFU(毒血症毒血症),真菌和酵母菌毒血症(毒血症毒血症)呈阴性,大肠杆菌、金黄色葡萄球菌毒血症(毒血症)呈阴性,沙门氏菌毒血症(毒血症)呈阴性。重金属污染检测结果显示:As、Pb、Cd、Hg每mg Kg毒血症未检出。抗氧化能力,总黄酮和可疑槲皮素衍生物的结果显示为84.88%,81.32 mg QE g⁻¹和4.91 mg g⁻¹。这些生物活性成分作为自由基清除剂,有助于防止连锁反应。封装紫秋葵提取物已显示出其潜力,作为一种营养保健品,有助于预防退行性疾病。
Nutraceutical Potential of Encapsulated Purple Okra (Abelmoschus Esculentus L. Moench) Extract
The accumulation of free radical production impacts on the development of degenerative diseases which are the highest cause of morbidity and mortality in the world. Biofortification of purple okra in the form of encapsulated extract has the potential as a nutraceutical through the role of antioxidants. This study aimed to analyze the potential of encapsulated purple okra extract as a nutraceutical by determining physical-chemical characteristics, microbial and heavy metals contamination, antioxidant capacity, total flavonoids, and quercetin. This was a laboratory experimental study on purple okra which was extracted using the maceration method. The results of physical-chemical characteristics showed that purple okra extract has the form of dry powder, greenish-brown color, odor characteristic of okra extract (caramel-like), and sour taste with yield of 4%, pH of 4.8, undetectable solvent residue, water content of 13.5%, total ash content of 10.4%, and disintegration time of 1.25 minutes. The results of microbial contamination showed a total plate count of 3.1 102 CFU g⁻¹, yeast and mold count, E. coli, S. aureus negative CFU g⁻¹, and Salmonella spp negative CFU 10g⁻¹. The results of heavy metal contamination showed that As, Pb, Cd, and Hg were not detected every mg Kg⁻¹. The results of antioxidant capacity, total flavonoids, and suspected quercetin derivatives showed a value of 84.88%, 81.32 mg QE g⁻¹, and 4.91 mg g⁻¹. These bioactive components act as free radical scavengers in helping to prevent chain reactions. Encapsulated purple okra extract has shown its potential as a nutraceutical that helps prevent degenerative diseases.