Anti-acne and Tyrosinase Inhibition Properties of Taxifolin and Some Flavanonol Rhamnosides From Kempas (Koompassia Malaccensis)

Taxifolin (1) and some flavanonol rhamnosides (neoastilbin (2), astilbin (3), and isoastilbin (4)) have been isolated from kempas (Koompassia malaccensis). Our previous research about antimicrobial activity against Streptococcus sobrinus and glucosyltransferase inhibitory activity of these compounds have been reported. Now, we carried out the anti-acne and tyrosinase inhibition properties of all four compounds. Antimicrobial against Propionibacterium acnes, P. acnes lipase inhibitory activity and antioxidant activity were established for anti-acne activity. Tyrosinase inhibition property was measured using L-tyrosine and L-DOPA as substrate. The results for anti-acne showed that no antimicrobial activity against P. acnes for all compounds, the best lipase inhibition properties showed on compound 4 with IC50 about 1.36 mg/ml, and % inhibition for antioxidant at concentration 10 mg/ml are 31.16, 25.64, 28.47, and 31.01% respectively. Tyrosinase inhibition of compound 1 at concentration 1 mg/ml is 24.12% for monophenolase and 5.18% for diphenolase. Compound 2 has tyrosinase inhibition about 25.95% (monophenolase) and 14.18% (diphenolase) at concentration 1 mg/ml. Compound 3 has tyrosinase inhibition about 27.17% (monophenolase) and 6.23% (diphenolase) at same concentration, while compound 4 has tyrosinase inhibition about 11.17% (monophenolase) and 9.75% (diphenolase)

Chemical and Organoleptic Properties of Bekai (Pycnarrhena Tumefacta Miers) Leaves for Flavouring Agent (Bio-vetsin)

The "tasty" cuisine tends to use chemical flavour agent containing monosodium glutamate (M.S.G.). M.S.G. utilizations, in long-term, may cause health problems, especially triggering cancer cells. Therefore necessary to introducing and increasing a natural flavouring agent to eliminate those health problem, such as bekai leaf. Bekai (Pycnarrhena tumefacta Miers) is familiar as a natural flavour agent (bio-vetsin) in cuisine for forest communities in Nyapa Indah Village, Berau, East Kalimantan, Indonesia. However, until now there has been no proper analysis support for widespread utilization of bekai leaf. This paper studies the presence of phytochemicals, antioxidant and GC MS analysis from bekai leaf extracts, as well as five hedonic classifications of organoleptic test, to reinforce the need for a better understanding of consumers reaction in terms of possible acceptance of additional bekai leaves applied in soup as bio-vetsin. Present study showed that the qualitative screening of phytochemical compounds in bekai leaves ethanolic extracts revealed presence of alkaloids, flavonoids, tannins and steroids. Antioxidants of bekai leaves using 2,2-diphenyl-1-picrylhydrazy (DPPH) method showed that concentrated extract has 80.1%, which predicted can improve immune for inhibitory action of cancer cells. GC MS analysis suspected that bekai leaf extract contained 5 (five) major compounds, i.e. oxirane dodecyl, gamma sitosterol, vitamin E (α tokoferol), 9.12-Octadecadienoic acid (Z,Z)- (natural linoleic acid), and 3-Tetradecanynoic acid (myristic acid). These chemical compound in related with their phytochemical were predicted to contained strong antioxidant activities and some of them commonly used as flavour agent in cuisine for some food industries. Meanwhile, results of organoleptic tests presence in three soup variant have been provided that soup with additional Bekai leaves has best acceptance in the children's perception due to it has an unique smell, tasty and no colour changing compared with M.S.G. added and control. Thus bekai leaf can be used as an innovation for healthy food and new market opportunities for M.S.G. substitutes