简易干燥法对DPPH(2,2-二苯基-1-苦丁酰肼)对桑干果提取物抗氧化活性的影响

Shesanthi Citrariana, Risqika Yuliatantri Paramawidhita, Melliani Melliani
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引用次数: 0

摘要

桑加尼水果(Melastoma Malabathricum L.)含有抗氧化剂花青素。花青素对热过程非常敏感,热过程会引发植物化学或光氧化反应,从而打开花青素环。本研究的目的是确定单纯干燥法对生甘子提取物抗氧化活性的影响。采用两种方法提取成熟果实样品,经干法分选、水洗、湿法分选、干燥后制备桑甘尼果提取物;阳光和70度的烤箱。干燥后,将其混合并筛选至光滑。用96%乙醇浸渍,蒸发得到粗提物。用植物化学筛选试剂对粗提物进行评价。采用DPPH法测定粗提物的抗氧化活性。本研究表明,在日光和烘箱中干燥的桑加尼果的单纯提取物和粗提取物具有不同的色、香、味等感官特性。在植物化学试剂测试中,发现花青素化合物在70℃的烘箱中利用阳光干燥时暴露;没有发现花青素。对桑加尼果提取物进行抗氧化试验,日光干燥法的IC50值为18.8 g/mL,烘箱温度为70℃时的IC50值为28.3 g/mL。根据研究结果,可以确定单纯干燥方法影响桑加尼果提取物的抗氧化活性。在阳光下干燥的方法产生的提取物具有更强的抗氧化活性,而在70℃的烘箱中干燥导致花青素化合物的降解过程,从而降低了桑甘尼水果提取物的抗氧化活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The Effect of Simplisia Drying Method on Antioxidant Activity of Senggani Fruit Extract (Melastoma Malabathricum L.) by DPPH (2,2-diphenyl-1-picrylhydrazyl)
Senggani fruit (Melastoma Malabathricum L.) contains anthocyanin that functioning as an antioxidant. Anthocyanin are tremendously sensitive to thermal processes which trigger phytochemical or photo-oxidation reactions that can open anthocyanin rings. The objective of this study is to identify the effect of the simplicia drying method on the antioxidant activity of Senggani fruit extract. Senggani fruit extract was prepared by obtaining samples of ripe fruit, dry sorting, washing, wet sorting, and drying using two methods; sunlight and oven at 70oC. After the simplicia was dry, it was blended and sifted until smooth. The fine simplicia was macerated with 96% ethanol and evaporated to gain a crude extract. The crude extract was assessed with reagents for phytochemical screening. Furthermore, the crude extract was examined for antioxidant activity by the DPPH method. This study implies that the simplicia and crude extract of Senggani fruit from drying in sunlight and oven possess different organoleptic properties such as color, smell, and taste. In phytochemical testing with reagents, it was discovered that anthocyanin compounds were unveiled in drying utilizing sunlight while employing an oven at 70oC; no anthocyanins were found. The antioxidant testing of Senggani fruit extract revealed that the drying method employing sunlight had an IC50 value of 18.8 g/mL while the oven temperature of 70oC owned an IC50 value of 28.3 g/mL. Based on the study results, it can be identified that the simplicia drying method affects the antioxidant activity of the Senggani fruit extract. The drying method in the sun produces extracts with greater antioxidant activity while drying in an oven at 70oC results in a degradation process of anthocyanin compounds, thereby decreasing the antioxidant activity of the Senggani fruit extract.  
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