{"title":"从柠檬果皮(柑橘微碳水化合物)中对食物纤维的分类和活性","authors":"Oki Oktaviani Dika, E. Suryanto, L. Momuat","doi":"10.35799/cp.14.1.2021.34129","DOIUrl":null,"url":null,"abstract":"Tujuan dari penelitian ini untuk mengekstraksi dan mengkarakterisasi antioksidan serat pangan dari kulit lemon cui (Citrus microcarpa) dengan perbedaan pelarut menggunakan gelombang ultrasonik. Hasil penelitian menunjukkan bahwa tepung kulit lemon cui yang diekstraksi dengan perbedaan pelarut tidak mengalami perubahan mendasar pada komponen utama ditunjukkan pada hasil spectra Fourier Transfrom Infra Red (FT-IR). Karakterisasi secara kimia menunjukkan TPKLC memiliki kandungan air (8,49%), abu (4,44%), lemak (0,8%), protein (12,45%), dan karbohidrat (73,99%). AKLC mengandung air (1,71%), abu (4,41%), lemak (0,56%), protein (10,56%), karbohidrat (82,76%). EKLC mengandung air (7,88%), abu (6,18%), lemak (1,04%), protein (7,68%), karbohidrat (77,22%). Hasil pengujian aktivitas antioksidan menunjukkan bahwa ekstrak fenolik EKLC (96,48%) tertinggi diikuti oleh ekstrak fenolik AKLC (95,45%), dan ekstrak fenolik TPKLC (94,29%).Hasil penelitian ini menunjukkan bahwa dengan pelarut etanol dapat meningkatkan aktivitas antioksidan dibanding dengan pelarut aquades.ABSTRACTObjective of this study to extract and characterize antioxidant dietary fiber from lemon peel cui (Citrusmicrocarpa)with different solvents using wave ultrasonic. The results showed that the lemon cui peel powder extracted with different solvents did not experience a fundamental change in the main component as shown in the results of the Fourier Transfrom Infra Red (FT-IR) spectra. Chemical characterization showed that TPKLC contained water (8.49%), ash (4.44%), fat (0.8%), protein (12.45%), and carbohydrates (73.99%). AKLC contains water (1.71%), ash (4.41%), fat (0.56%), protein (10.56%), carbohydrates (82.76%). EKLC contains water (7.88%), ash (6.18%), fat (1.04%), protein (7.68%), carbohydrates (77.22%). The results of the antioxidant activity test showed that the highest EKLC phenolic extract (96.48%) was followed by AKLC phenolic extract (95.45%), and TPKLC phenolic extract (94.29%). The results of this study indicate that ethanol solvent can increase antioxidant activity compared to distilled water solvent.","PeriodicalId":49662,"journal":{"name":"化学进展","volume":null,"pages":null},"PeriodicalIF":1.0000,"publicationDate":"2021-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"KARAKTERISASI DAN AKTIVITAS ANTIOKSIDAN SERAT PANGAN DARI TEPUNG KULIT LEMON CUI (Citrus microcarpa)\",\"authors\":\"Oki Oktaviani Dika, E. Suryanto, L. Momuat\",\"doi\":\"10.35799/cp.14.1.2021.34129\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Tujuan dari penelitian ini untuk mengekstraksi dan mengkarakterisasi antioksidan serat pangan dari kulit lemon cui (Citrus microcarpa) dengan perbedaan pelarut menggunakan gelombang ultrasonik. Hasil penelitian menunjukkan bahwa tepung kulit lemon cui yang diekstraksi dengan perbedaan pelarut tidak mengalami perubahan mendasar pada komponen utama ditunjukkan pada hasil spectra Fourier Transfrom Infra Red (FT-IR). Karakterisasi secara kimia menunjukkan TPKLC memiliki kandungan air (8,49%), abu (4,44%), lemak (0,8%), protein (12,45%), dan karbohidrat (73,99%). AKLC mengandung air (1,71%), abu (4,41%), lemak (0,56%), protein (10,56%), karbohidrat (82,76%). EKLC mengandung air (7,88%), abu (6,18%), lemak (1,04%), protein (7,68%), karbohidrat (77,22%). Hasil pengujian aktivitas antioksidan menunjukkan bahwa ekstrak fenolik EKLC (96,48%) tertinggi diikuti oleh ekstrak fenolik AKLC (95,45%), dan ekstrak fenolik TPKLC (94,29%).Hasil penelitian ini menunjukkan bahwa dengan pelarut etanol dapat meningkatkan aktivitas antioksidan dibanding dengan pelarut aquades.ABSTRACTObjective of this study to extract and characterize antioxidant dietary fiber from lemon peel cui (Citrusmicrocarpa)with different solvents using wave ultrasonic. The results showed that the lemon cui peel powder extracted with different solvents did not experience a fundamental change in the main component as shown in the results of the Fourier Transfrom Infra Red (FT-IR) spectra. Chemical characterization showed that TPKLC contained water (8.49%), ash (4.44%), fat (0.8%), protein (12.45%), and carbohydrates (73.99%). AKLC contains water (1.71%), ash (4.41%), fat (0.56%), protein (10.56%), carbohydrates (82.76%). EKLC contains water (7.88%), ash (6.18%), fat (1.04%), protein (7.68%), carbohydrates (77.22%). The results of the antioxidant activity test showed that the highest EKLC phenolic extract (96.48%) was followed by AKLC phenolic extract (95.45%), and TPKLC phenolic extract (94.29%). The results of this study indicate that ethanol solvent can increase antioxidant activity compared to distilled water solvent.\",\"PeriodicalId\":49662,\"journal\":{\"name\":\"化学进展\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2021-05-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"化学进展\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://doi.org/10.35799/cp.14.1.2021.34129\",\"RegionNum\":4,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"化学进展","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.35799/cp.14.1.2021.34129","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
KARAKTERISASI DAN AKTIVITAS ANTIOKSIDAN SERAT PANGAN DARI TEPUNG KULIT LEMON CUI (Citrus microcarpa)
Tujuan dari penelitian ini untuk mengekstraksi dan mengkarakterisasi antioksidan serat pangan dari kulit lemon cui (Citrus microcarpa) dengan perbedaan pelarut menggunakan gelombang ultrasonik. Hasil penelitian menunjukkan bahwa tepung kulit lemon cui yang diekstraksi dengan perbedaan pelarut tidak mengalami perubahan mendasar pada komponen utama ditunjukkan pada hasil spectra Fourier Transfrom Infra Red (FT-IR). Karakterisasi secara kimia menunjukkan TPKLC memiliki kandungan air (8,49%), abu (4,44%), lemak (0,8%), protein (12,45%), dan karbohidrat (73,99%). AKLC mengandung air (1,71%), abu (4,41%), lemak (0,56%), protein (10,56%), karbohidrat (82,76%). EKLC mengandung air (7,88%), abu (6,18%), lemak (1,04%), protein (7,68%), karbohidrat (77,22%). Hasil pengujian aktivitas antioksidan menunjukkan bahwa ekstrak fenolik EKLC (96,48%) tertinggi diikuti oleh ekstrak fenolik AKLC (95,45%), dan ekstrak fenolik TPKLC (94,29%).Hasil penelitian ini menunjukkan bahwa dengan pelarut etanol dapat meningkatkan aktivitas antioksidan dibanding dengan pelarut aquades.ABSTRACTObjective of this study to extract and characterize antioxidant dietary fiber from lemon peel cui (Citrusmicrocarpa)with different solvents using wave ultrasonic. The results showed that the lemon cui peel powder extracted with different solvents did not experience a fundamental change in the main component as shown in the results of the Fourier Transfrom Infra Red (FT-IR) spectra. Chemical characterization showed that TPKLC contained water (8.49%), ash (4.44%), fat (0.8%), protein (12.45%), and carbohydrates (73.99%). AKLC contains water (1.71%), ash (4.41%), fat (0.56%), protein (10.56%), carbohydrates (82.76%). EKLC contains water (7.88%), ash (6.18%), fat (1.04%), protein (7.68%), carbohydrates (77.22%). The results of the antioxidant activity test showed that the highest EKLC phenolic extract (96.48%) was followed by AKLC phenolic extract (95.45%), and TPKLC phenolic extract (94.29%). The results of this study indicate that ethanol solvent can increase antioxidant activity compared to distilled water solvent.
期刊介绍：
Progress in Chemistry is a peer-reviewed monthly journal. It is sponsored by the Chinese Academy of Sciences(CAS) and the National Natural Science Foundation of China(NSFC). It provides a forum to publish review papers of specialized topics covering the full spectrum of chemistry in Chinese or English, with emphasis on those topics of emerging research area. The reviews provide comprehensive information, including recent advances, development trends, as well as critical assessments about the subject. The readers interested are : researchers and students in chemistry and related areas, and policy decision-makers. Most members of the editorial board are famous scientists.
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