Alkaline-based curcumin extraction from selected zingiberaceae for antimicrobial and antioxidant activities

Purpose – The purpose of this paper is to extract, characterise and quantify curcumin from selected Zingiberaceae of “kunyit” or turmeric (Curcuma longa), “temu lawak” or Javanese turmeric (Curcuma xanthorrhiza), “temu pauh” (Curcuma mangga), “lempoyang” (Zingiber zerumbet) and “bonglai” (Zingiber cassumunar) using alkaline and chemical-based extraction method for antimicrobial and antioxidant activities. Design/methodology/approach – Through the alkaline-based extraction method, all parts of rhizome samples were freeze-dried for 72 h before grounded into a fine powder and kept at �20°C. The powdered sample (0.1 g) was weighed and placed in a 50mL tube. About 20 mL of 2M NaOH solution was added into the tube. The solution was allowed to stand for 30 min. Then, 20 mL of ethyl acetate was added into the tube. The solution was mixed well then centrifuged at 13,500 rpm for 3 min. The upper layer was collected using a pipette. The process was repeated until the upper layer became almost colourless. The collected ethyl acetate solution was concentrated using a rotary evaporator to remove the ethyl acetate from the extracted compound. The concentrated curcumin was placed in a universal bottle, which was then dried from the remaining ethyl acetate using nitrogen drying process. The dried curcumin was then stored inside the freezer at �208C. The antimicrobial activities were using agar diffusion method against bacterial and fungi, while the antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay. Findings – All the samples successfully showed a single peak (curcumin) that gained from the high-performance liquid chromatography (HPLC) chromatogram analysis (at 425 nm) using the alkaline-based extraction method and the highest curcumin content was in turmeric (12.9561.07mg/g DW). At 10.0 mg/mL curcumin concentration, the best antibacterial activity was against on methicillin-resistant Staphylococcus aureus (MRSA) with 7.5060.71mm inhibition zone, while the best antifungal activity was against on Aspergillus niger with 8.0060.41mm inhibition zone. The DPPH antioxidant test resulted in the highest inhibition (110.41 percent) was at 0.25mg/mL curcumin concentration. Originality/value – Through HPLC analysis, all samples successfully showed a single peak of curcumin at 425 nm. The total carotenoid determination from turmeric revealed that the content of the sample was substantially higher using alkaline-based extraction (18.4060.07 mg/g DW) compared to chemical-based extraction (9.4260.20 mg/g 6 SD)

Nigella sativa oil: physico-chemical properties, authentication analysis and its antioxidant activity

Nigella sativa oil (NSO) is one of the high value oils in fats and oils industry due to its nutritional applications and its beneficial effects on human health. Several biological activities have been reported, especially antioxidant activities due to its active components, especially phenolics compounds. Some methods have been used for extraction of NSO from seeds to obtain high yield with excellent quality which includes solvent extraction, cold press, Soxhlet, and microwave assisted extraction. NSO commands a high price in the market, as a consequence, NSO is a target to be adulterated with cheaper oils such as corn and soybean oils. Indeed, the authentication analysis of NSO by determining several physico-chemical properties to determine the characteristics of NSO must be performed. This review highlighted some physico-chemical properties of NSO along with authentication of NSO from adulterants. The antioxidant activities of NSO were also highlighted in this review. Based on its activity as antioxidant, NSO is a good source to be used in nutraceutical and pharmaceutical products

Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat

The adulteration practice in pharmaceutical industries, especially in fats and oils used as a vehicle in some pharmaceutical products must be identified to assure its quality. In this study, Fourier Transform Infrared Spectroscopy (FTIR) in combination with chemometrics techniques of multivariate calibration and discriminant analysis (DA) were used for the authentication of extra virgin olive oil (EVOO) from rambutan seed fat (RSF). EVOO, RSF, and the mixture of EVOO-RSF were scanned using FTIR spectrophotometer at mid-infrared region (4000-650 cm-1). The results showed that normal FTIR spectra at wavenumbers region of 1446.8-1409.7 cm-1 and 2368.6-1769.9 cm-1 combined with principle component regression (PCR) offered the best quantitative model for prediction of RSF levels in EVOO. The coefficient of determination (R2) values obtained for the relationship between actual values of RSF and predicted values were of 0.9955 and 0.9915 in calibration and prediction models, respectively. The errors in calibration and prediction models were relatively low, accounting of 2.17% and 3.68%, respectively. The classification model between unadulterated or pure EVOO and adulterated EVOO with RSF was successfully carried out using DA at wavenumbers of 3100-1000 cm-1 without any samples mistakenly classified into the wrong group. FTIR spectroscopy in combination with chemometrics offered effective tools for authentication of EVOO against the adulteration practice

The use of FTIR and Raman spectroscopy in combination with chemometrics for analysis of biomolecules in biomedical fluids: a review

Fourier transform infrared (FTIR) and Raman spectroscopy are complementary techniques, typically called vibrational spectroscopy. Both techniques allow simple, rapid, non-destructive, specific, providing fingerprint spectra, and real-time analytical method for analysis of molecules in different states. Besides, these methods are simple without any excessive sample pre-treatment, therefore, they are sometimes called as “green analytical methods”. Biofluids have several biomolecules such as lipid, protein, nucleic acids, and carbohydrates. These biomolecules can be used as biomarkers to detect some types of diseases, since biomolecules are in direct contact with the human organs. FTIR and Raman spectra of biofluids are complex in nature, therefore sophisticated statistical techniques, known as chemometrics, must be used to solve the analytical problems related to quantitative analysis purposes. The objective of this review is to show the capability of FTIR and Raman spectroscopic techniques in combination with chemometrics techniques to analyze the biomolecules in biofluids through an extensive literature review. During performing this review, several databases in Science citation index, Scopus PubMed, and Google Scholar related to the topics are identified and downloaded. With the present review, it is known that FTIR and Raman techniques are rapid method for screening certain diseases by identifying the level changes of some biomolecules. In the future, this method will be widely used for clinicians as new diagnostic tools for many diseases

In vivo antioxidant activities of Curcuma longa and Curcuma xanthorrhiza: A review

Free radicals, reactive nitrogen species (RNS) and reactive oxygen species (ROS) have been known to contribute several degenerative diseases such as cardiovascular diseases, cancers, rheumatoid arthritis, neurodegenerative, and diabetes mellitus. In order to overcome the negative effects of these radicals, some scientist explores natural antioxidants from plants. Curcuma longa (Turmeric) and Curcuma xanthorrhiza (Javanese Turmeric) have been known as herbs and spices with antioxidant activities due to curcuminoid contained. Antioxidant can be defined as any substances or samples capable of inhibiting free radical reactions in the oxidation reaction. Several chemical and biological methods either in vitro or in vivo have been proposed, evaluated, and used for antioxidant evaluation of studied samples. Antioxidant activities in vivo can be measured by determining antioxidant enzymes which include catalase, glutathione reductase, superoxide dismutase, glutathione peroxidase, and glutathione S-transferase. The antioxidant enzymes increased while the lipid peroxidation decreased for both Curcuma species when research using animal models. This present review highlights the potential use of C. longa and C. xanthorrhiza as natural antioxidants in vivo. Based on in vivo studies, Curcuma species are potential sources of natural antioxidants, which can be used as food supplements. © 2019 The Authors. Published by Rynnye Lyan Resources

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard

A study was carried out to compare composition, thermal behavior, and polymorphic forms of palm stearin-pink guava seed oil blends with those of lard (LD). Four blends were prepared by mixing pink guava seed oil (PGO) with and palm stearin (PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45. The blends and lard were compared in terms of their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification and polymorphic properties. Results showed that PGO-2 and LD were found to display similarities in terms of slip melting point value and the peak maximum of the high-melting thermal transition. In the solid fat content (SFC) profile, PGO-2 and LD were found to display the least difference. In the X-ray diffraction analysis, PGO-2 displayed both β and β’ polymorphs that were similar to the polymorphic form of LD

Review on in vitro antioxidant activities of curcuma species commonly used as herbal components in Indonesia

Free radicals, reactive nitrogen species (RNS) and reactive oxygen species (ROS) have been known to contribute several degenerative diseases such as cardiovascular diseases, aging, certain types of cancers, rheumatoid arthritis, neurodegenerative, and diabetes mellitus. In order to overcome the negative effects of these radicals, some scientists have explored some natural antioxidants from plants and it's by-products. The antioxidant can be defined as any substances or samples capable of inhibiting free radical reactions in the oxidation reaction. Due to curcuminoids contained, Curcuma species such as Curcuma longa, Curcuma heyneana, Curcuma mangga, and Curcuma xanthorriza were commonly used for herbal components in some traditional medicine. Several in vitro tests been introduced and used to measure antioxidant activities, namely radical scavenging assay using 2,2’-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+), ferric reducing antioxidant power (FRAP), ferric-thiocyanate, phosphomolybdenum method, cupric ion reducing antioxidant capacity, metal chelating power, beta-carotene bleaching linoleic-ferric-thiocyanate, and thiobarbituric acid methods. This review highlighted the antioxidant activities in vitro of C. longa, C. heyneana, C. mangga, and C. xanthorriza through several tests. To perform this review, several repute databases were analyzed and used. From this review, it can be stated that Curcuma species have powerful antioxidant activities, therefore they could be potential sources of natural antioxidants and can be used as food supplements. © 2019 The Authors. Published by Rynnye Lyan Resources

A review of gelatin source authentication methods

Gelatin is a very popular pharmaceutical and food ingredient and the most studied ingredient in Halal researches. Interest in source gelatin authentication is based on religious and cultural beliefs, food fraud prevention and health issues. Seven gelatin authentication methods that have been developed include: nucleic acid based, immunochemical, electrophoretic analysis, spectroscopic, mass-spectrometric, chromatographic-chemometric and chemisorption methods. These methods are time consuming, and require capital intensive equipment with huge running cost. Reliability of gelatin authentication methods is challenged mostly by transformation of gelatin during processing and close similarities among gelatin structures. This review concisely presents findings and challenges in this research area and suggests needs for more researches on development of rapid authentication method and process-transformed gelatins

Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication

Gelatine as the product of collagen extraction from animals is widely used in the food industry. In a glance, the physical properties of gelatine from several sources such as fish, bovine and porcine are similar. Therefore, distinguishing between the sources of gelatine is a tedious task. The differentiation of the gelatine from its sources requires an approach of a chemical reaction. This paper focused on the optimisation of Maillard reaction from different sources of gelatine by Response surface methodology (RSM). The experiment was designed with several imperative parameters; temperature, time and presence of metal ion Cu2+. The response was recorded from the absorbance of reacted gelatine mixture at specific wavenumber (420 nm) through UV-Vis instrumentation. The optimal reaction condition of all type of gelatines in water bath was 95°C for 9 hrs. From solution given, only 5mM concentration of metal ion Cu2+ has an influence on the bovine gelatine compared to fish and porcine gelatine. Maillard reaction with a combination of UV-Vis spectroscopy is one of the convenient protocols for rapid authentication purpose. RSM help to optimize the reaction condition of gelatine from different sources

Investigation of factors affecting development of browning during Maillard reaction of gelatin

The development of browning of gelatin and hydrolyzate is affected by the reaction conditions of during xylose-induced Maillard reaction. Change in browning index increases with degradation of enzyme, concentration of xylose, presence of Cu and Fe ions and increase in type of reaction. However, increase in concentration of Cu ion above 2.5mM lack significant effect on change in browning index of gelatin hydrolysate. The discrimination of gelatin is achievable in the first 6 hr of reaction time. There was high increase in browning index of fish hydrolyzate compared to that of mammalian source. This approach will found useful for development of rapid and cheap UV-spectroscopic method for Halal authentication. Contribution: We have investigated the use of UV-spectroscopy for development of protocol for specie specific gelatin authentication for halal industrial. The transformation of gelatin during xylose-induced browning reaction was adequately described using change in browning index