不同生姜添加量法洛木提取物糖浆的品质及抗氧化活性研究

P. Tenda, Lely A. V. Kapitan, Maria I. M. Indrawati, F. R. Soeharto
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引用次数: 0

摘要

背景:众所周知,法卢克含有黄酮类、萜类、酚类和单宁,所有这些都具有抗氧化活性。糖浆剂型法洛克的制备已经完成,但有效成分的提取不理想,降低了糖浆的抗氧化活性。在这项研究中,糖浆是通过浸渍法卢克和红姜的提取物制成的,它们含有活性物质。糖浆的质量进一步评价其抗氧化活性。目的:测定其提取物的性质、糖浆的质量及抗氧化活性。方法:在浸渍法提取过程中,对提取物的特异性和非特异性进行评价。采用2,2-二苯基-1-吡啶肼(DPPH)法测定其抗氧化活性。结果:实验结果表明,红姜提取物含有黄酮类、三萜、酚类和单宁。非特异性分析结果表明,黄姜和红姜提取物含水量分别为5.926±0.116和4.270±0.121,总灰分含量分别为2.430±0.160和3.570±0.140。配方1和配方2的IC50值分别为114.002±0.174和107.888±0.115 ppm。结论:与不添加红姜的糖浆相比,添加红姜的糖浆的抗氧化活性有所提高,但两种糖浆的抗氧化活性均为中等水平。关键词:法洛克,糖浆,抗氧化剂,DPPH
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Quality and Antioxidant Activity of Faloak (Sterculia quardifida R.Br) Extract Syrup with Variations in Addition of Ginger (Zingiber officinale Roscoe)
Background: Faloak is known to contain flavonoids, terpenoids, phenols, and tannins, all of which have antioxidant activity. The preparation of faloak in the dosage form of syrup has been completed, but the suboptimal extraction of the active ingredient reduces the antioxidant activity of the syrup. In this study, the syrup was created by macerating extracts of faloak and red ginger, which contain active substances. The quality of the syrup is further evaluated for its antioxidant activity. Objective: To determine the characteristics of the extract, the quality of the syrup, and the antioxidant activity of the syrup. Method: During extraction using the maceration technique, both specific and non-specific characteristics of the extract are evaluated. The 2,2-diphenyl-1-picrilhydrazyl (DPPH) method was used to measure antioxidant activity. Results: The results of testing particular properties revealed that faloak and red ginger extracts contained flavonoids, triterpenoids, phenols, and tannins. The faloak and red ginger extracts had a water content of 5.926 ± 0.116 and 4.270 ± 0.121, respectively, and a total ash content of 2.430 ± 0.160 and 3.570 ± 0.140, according to non-specific analyses of the extract. The IC50 values for the antioxidant activity of formula 1 and formula 2 syrups were 114.002 ± 0.174 and 107.888 ± 0.115 ppm, respectively. Conclusion: The addition of red ginger to Faloak syrup increases its antioxidant activity compared to that of the syrup without the addition of red ginger, although both syrups have moderate antioxidant activity. Keywords: Faloak, syrup, antioxidant, DPPH
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Pengetahuan, sikap, dan perilaku konsumsi suplemen dan obat tradisional mahasiswa Universitas Jember saat pandemi COVID-19 Hubungan Tingkat Pengetahuan dengan Perilaku Swamedikasi Obat Golongan NSAID di Apotek X Banjarmasin EFEKTIVITAS KOMBINASI EKSTRAK ETANOL 70% DAUN RAMANIA (Bouea macrophylla Griffith) dan GLIBENKLAMID DENGAN METODE INTOLERANSI GLUKOSA PERBANDINGAN KADAR GLUKOSA DARAH DAN HBA1C PADA INSULIN GLARGINE DAN DETEMIR PASIEN DIABETES MELITUS TYPE 2 DI RUMAH SAKIT UMUM DAERAH ULIN BANJARMASIN The study of conformity of the pharmaceutical service in Puskesmas Bogor City towards PMK No. 74, 2016
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