Minuman Fungsional dari Kombinasi Kopi Robusta Natural Anaerob, Ekstrak Katekin Gambir dan Pinang Muda

Suharto FF, Santoso B, Wijaya A, Priyanto G.  2022. Functional drink from combination of natural anaerobic coffee, gambier catechin extracts and young areca nut. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 423-442. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).This study aimed to determine the effect of natural anaerobic robusta coffee formulation, raw extract of catechin gambier and young areca nut on the characteristics of functional coffee. This study used a non-factorial Completely Randomized Design (CRD), namely the formulation of natural anaerobic robusta coffee, gambier catechin crude extract and young areca nut powder. Each treatment was repeated 3 times. Each treatment was as follows: 100% natural anaerobic robusta coffee: 0% crude catechin gambier extract: 0% young betel nut powder; 89% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 4% young areca nut powder; 86% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 7% young areca nut powder; 83% natural anaerobic robusta coffee: 7% raw extract of gambier catechins: 10% young areca nut powder; 80% natural anaerobic robusta coffee: 7% crude extract of gambier catechins: 13% powdered areca nut. The parameters observed in this study were chemical characteristics (pH, total phenol, antioxidant activity, water content and ash content), physical characteristics (colour) and sensory tests (color, taste and aroma). The results showed that the addition of gambier catechin extract and powdered areca nut significantly affected the color (lightness (L*), redness (a*), yellowness (b*)), total phenol and antioxidant activity. The best treatment was a combination of natural anaerobic robusta coffee 80%: 7% gambier catechin crude extract: young areca nut 13% based on antioxidant activity and total phenol with characteristic pH 5.21, total phenol 171.07 mgGAE/g, antioxidant activity 23.28 ppm, 7.17% water content and 5.98% ash content

Antioxidant and DPPH-Scavenging Activities of Compounds and Ethanolic Extract of the Leaf and Twigs of Caesalpinia bonduc L. Roxb.

Antioxidant effects of ethanolic extract of Caesalpinia bonduc and its isolated bioactive compounds were evaluated in vitro. The compounds included two new cassanediterpenes, 1α,7α-diacetoxy-5α,6β-dihydroxyl-cass-14(15)-epoxy-16,12-olide (1)and 12α-ethoxyl-1α,14β-diacetoxy-2α,5α-dihydroxyl cass-13(15)-en-16,12-olide(2); and others, bonducellin (3), 7,4’-dihydroxy-3,11-dehydrohomoisoflavanone (4), daucosterol (5), luteolin (6), quercetin-3-methyl ether (7) and kaempferol-3-O-α-L-rhamnopyranosyl-(1Ç2)-β-D-xylopyranoside (8). The antioxidant properties of the extract and compounds were assessed by the measurement of the total phenolic content, ascorbic acid content, total antioxidant capacity and 1-1-diphenyl-2-picryl hydrazyl (DPPH) and hydrogen peroxide radicals scavenging activities.Compounds 3, 6, 7 and ethanolic extract had DPPH scavenging activities with IC50 values of 186, 75, 17 and 102 μg/ml respectively when compared to vitamin C with 15 μg/ml. On the other hand, no significant results were obtained for hydrogen peroxide radical. In addition, compound 7 has the highest phenolic content of 0.81±0.01 mg/ml of gallic acid equivalent while compound 8 showed the highest total antioxidant capacity with 254.31±3.54 and 199.82±2.78 μg/ml gallic and ascorbic acid equivalent respectively. Compound 4 and ethanolic extract showed a high ascorbic acid content of 2.26±0.01 and 6.78±0.03 mg/ml respectively.The results obtained showed the antioxidant activity of the ethanolic extract of C. bonduc and deduced that this activity was mediated by its isolated bioactive compounds