TEST OF ANTIOXIDANT ACTIVITY AND DETERMINATION OF TOTAL ANTHOCYANIN CONTENT IN RIND OF MANGOSTEEN (Garcinia mangostana L)

https://doi.org/10.22146/tradmedj.8071

Wiwin Supiyanti(1), Endang Dwi Wulansari(2), Lia Kusmita(3*)

(1) Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi
(2) Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi
(3) Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi
(*) Corresponding Author

Abstract


Mangosteen fruit with latin name Garcinia mangostana L. got the nickname Queen of tropical fruit (Tropical Fruits queen). Most of the mangosteen fruit is consumed in fresh condition. Mangosteen rind purple black. Mangosteen rind allegedly containing anthocyanin compounds. This study aimed to determine antioxidant activity of bark extracts of the mangosteen fruit and the total anthocyanin content in the rind of the mangosteen fruit. Object of research is that the mangosteen rind has been good to consume. Mangosteen rind mashed and then soaked with methanol containing 1% HCl. Antioxidant activity test mangosteen rind extract includes a qualitative test of antioxidant activity of extracts of TLC plates sprayed mangosteen rind 0.1 mM DPPH reagent produces patches of pale yellow with a purple background. Quantitative test of antioxidant activity based on the parameters EC50 using DPPH method with the comparison of vitamin C. Obtained EC50 value of 8.5539 tg/mL and EC50 values of vitamin C is 3.3676 tg/mL. Average total anthocyanin content in the skin of the mangosteen fruit is 59.3 mg in 100 grams of the mangosteen rind.

Keywords


anthocyanin; rind of mangosteen; Garcinia mangostana L.; antioxidants



References

Andayani, R., Lisawati, Y dan Maimuna. 2008. Penentuan Aktivitas Antioksida, Kadar Fenolat Total dan Likopen pada Buah Tomat (Solanum Lycopersicum L). Jurnal Sains dan Teknologi Farmasi 13 (1) : 31-37

Anonim. Online 2005. Tanaman Obat Indonesia. http: //www.iptek.go.id

Buratti, S., Pellegrini, Nicoletta., Brenna, O. V. dan Mannino, Saverio. 2001. Rapid Electrochemical Method for the Evaluation of the Antioxidant Power of Some Lipophilic Food Extracts. J. Agric. Food Chem 49 : 5136-5141

Chang, L, Yen, Wen-Jhe., Huang, S. C. and Duh., PirDer. 2002. Antioxidant activity of sesame coat. Food Chemistry 78 : 347-354

Cavin, A., Hostetman, K., Dyatmiko, W., Potterat, O. 1998. Antioksidant and Lipophilic Constituents of Tinospora Crispa. Planta Medica 64 : 393-396

Gould, k., Davies M. K and Winefield K. 2009. Anthocyanins: biosynthesis, functions, and applications. New York : Springer

Haila, K. 1999. Effects of Carotenoids and Carotenoid-Tocopherol Interaction on Lipid Oxidation In Vitro. University of Helsinki, Department of Applied Chemistry and Microbiology Helsinki

Jordheim, M. 2007. Isolation, Identifikation and Poperties of Pyranoanthocyanins and Anthocyanin Form. Disertasi. Norway : Department of Chemistry University of Bergen

Lee, J. 2005. Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Journal Of AOAC International, 88 (5) : 1269

Rahmat, A., Kumar, V., Fong, L. M., Endrini, S. dan Sani, H. A. 2003. Determination of total antioxidant activity in three types of local vegetables shoots and the cytotoxic effect of their ethanolic extracts against different cancer cell lines. Asia Pasific J Clin Nutr 12(3) : 292-295

Samsudin, A.M., dan Khoiruddin. 2008. Ekstraksi, Filtrasi Membran dan Uji Stabilitas Zat Warna dari Kulit Manggis (Garcinia mangostana). (Makalah Penelitian). Jurusan Teknik Kimia. Universitas Diponegoro

Satyatama, D. I. 2008. Pengaruh Kopigmentasi Terhadap Stabilitas Warna Antosianin Buah Duwet (Syzygium cumini). Tesis : Fakultas Pertanian. Institut Pertanian Bogor

Shivashankara, K. S., Isobe, Seiichiro., Al-Haq, M. I., Takenaka, Makiko dan Shina, Takeo., 2004. Fruit Antioxidant Activity, Ascorbic Acid, Total Phenol, Quercetin, and Carotene of Irwin Mango Fruits Stored at Low Temperature after High Electric Field Pretreatment. J. Agric. Food Chem 52 : 1281-1286

Steed, L.E dan V. D. Truong. 2008. Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable PurpleFleshed Sweetpotato Purees. Journal of Food Science. Journal of Food Science 73 (5) : 215-221



DOI: https://doi.org/10.22146/tradmedj.8071

Article Metrics

Abstract views : 3168 | views : 34913

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2010 Majalah Obat Tradisional

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

©Majalah Obat Tradisional (Traditional Medicine Journal)
 ISSN 2406-9086
Faculty of Pharmacy
Universitas Gadjah Mada