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Rumbia fruit contains various bioactive secondary metabolites, particularly flavonoids, which are recognized for their antioxidant properties. These compounds contribute to the prevention of oxidative damage by scavenging and neutralizing free radicals. To enhance its practicality and ease of application, the fruit pulp extract was incorporated into a cream formulation. This study aimed to develop a topical cream containing rumbia fruit pulp extract and to evaluate its physicochemical characteristics. The antioxidant activity of the formulated cream was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. The results demonstrated that the extract could be successfully formulated into a stable cream preparation. Furthermore, the formulated cream complied with the quality requirements for topical creams, as evidenced by satisfactory organoleptic properties, homogeneity, pH value, spreadability, and adhesiveness. Antioxidant evaluation revealed a color transition from purple to yellow during the DPPH assay, indicating the ability of the extract to scavenge free radicals and exhibit antioxidant activity.

The consumption of sugar-sweetened beverages (SSBs) in Indonesia continues to increase and is associated with the risk of obesity, diabetes, and cardiovascular diseases due to oxidative stress. Kombucha has potential as a functional antioxidant beverage; however, its use is still dominated by Camellia sinensis, limiting the utilization of local ingredients. Bilimbi leaves (Averrhoa bilimbi Linn.) have high antioxidant activity and potential as an alternative substrate. This study aimed to analyze the effect of fermentation time variations (4, 7, and 14 days) and sugar concentrations (10% and 15%) on the acceptability and antioxidant activity of bilimbi leaf kombucha, as well as to determine the best formulation. The study used a true experimental design with a Completely Randomized Design (CRD) involving six formulations (F1–F6) and one control (F0). Antioxidant activity was analyzed using the DPPH method. The results showed that fermentation time and sugar concentration significantly affected antioxidant activity.). The highest antioxidant activity was found in F2 (IC50 98.67 ppm, strong category). F2 was determined as the best formulation due to its  antioxidant activity. F2 has the potential to be developed as an alternative functional beverage to reduce SSB consumption. Further research is recommended to conduct stability testing and in vivo studies.

The consumption of sugar-sweetened beverages (SSBs) in Indonesia continues to increase and is associated with the risk of obesity, diabetes, and cardiovascular diseases due to oxidative stress. Kombucha has potential as a functional antioxidant beverage; however, its use is still dominated by Camellia sinensis, limiting the utilization of local ingredients. Bilimbi leaves (Averrhoa bilimbi Linn.) have high antioxidant activity and potential as an alternative substrate. This study aimed to analyze the effect of fermentation time variations (4, 7, and 14 days) and sugar concentrations (10% and 15%) on the acceptability and antioxidant activity of bilimbi leaf kombucha, as well as to determine the best formulation. The study used a true experimental design with a Completely Randomized Design (CRD) involving six formulations (F1–F6) and one control (F0). Antioxidant activity was analyzed using the DPPH method. The results showed that fermentation time and sugar concentration significantly affected antioxidant activity.). The highest antioxidant activity was found in F2 (IC50 98.67 ppm, strong category). F2 was determined as the best formulation due to its  antioxidant activity. F2 has the potential to be developed as an alternative functional beverage to reduce SSB consumption. Further research is recommended to conduct stability testing and in vivo studies.

Sweet orange peel (Citrus x aurantium L.) is an agricultural by-product rich in bioactive compounds including flavonoids, phenolics, terpenoids, and vitamin C with antioxidant and moisturizing potential. This study aimed to formulate and evaluate a body lotion using 15% ethanol extract of sweet orange peel obtained by maceration with 96% ethanol. Evaluations included organoleptic, homogeneity, pH, adhesion, spreadability, viscosity, irritation, cycling test, cream type, and DPPH antioxidant activity assessments. The preparation was semisolid, yellow, with a characteristic herbal aroma, homogeneous, pH 8, adhesion time of 4.10 seconds, spreadability of 9.9–11.1 cm, and acceptable viscosity. The preparation caused no skin irritation, remained stable through six cycling test cycles, and formed an oil-in-water (O/W) emulsion. Antioxidant activity showed an IC₅₀ of 284.6 ppm (weak category) compared to vitamin C as positive control (IC₅₀ 4.2 ppm). It was concluded that ethanol extract of sweet orange peel can be formulated into a stable and safe body lotion, though further optimization is needed to enhance its antioxidant activity.

Decoction is a traditional extraction method rooted in ethnobotany; however, meeting quality standards in modern pharmaceutical research remains a major challenge. This study aims to map global research trends regarding phenolic and flavonoid compounds in decoctions over the 2015–2025 period through bibliometric analysis. Data were retrieved from the Scopus database and analyzed using VOSviewer 1.6.20 software, employing the fractional counting method to ensure a more proportional weighting of keyword relationships. The results indicate a fluctuating trend that significantly increased toward the end of the period, peaking at 78 documents in 2025, with India and China emerging as the primary contributors. Network visualization and research density analysis reveal that the global research focus remains centered on antioxidant capacity (DPPH, TPC, and TFC), while decoction itself occupies a supporting position within the research map. This study concludes that decoction has not yet become a central focus in modern pharmaceutical research but serves primarily as a vehicle for presenting active compounds. There remains a significant gap between traditional decoction use and the application of advanced analytical technologies such as HPLC and antibacterial testing, representing a substantial opportunity for future research to validate the safety and efficacy of decoctions more scientifically and through standardized approaches.

. Indonesia possesses remarkable biodiversity, including numerous medicinal plant species traditionally employed as natural therapeutic agents. Among these, Cinnamomum iners is widely utilized and is known to contain diverse bioactive compounds with reported antimicrobial, anti-inflammatory, and free radical–scavenging activities. This research focuses onevaluate the antioxidant activity of ethanol, ethyl acetate, and n-hexane extracts of wild cinnamon leaves (Cinnamomum iners) using the ABTS and DPPH methods. Extraction was carried out using the maceration method. The antioxidant effectiveness was measured by analyzing the IC₅₀ values through free radical scavenging activity using the ABTS and DPPH methods with a UV-Vis spectrophotometer. The antioxidant activity of Cinnamomum iners leaves assessed using the ABTS method revealed that the ethanol extract exhibited very strong activity with an IC50 value of 7.56 ppm, followed by the ethyl acetate extract with moderate activity (IC50 103.59 ppm), and the n-hexane extract with weak activity (IC50 188.64 ppm). In contrast, the DPPH assay showed that the ethanol extract demonstrated moderate antioxidant activity with an IC50 value of 168.03 ppm, the ethyl acetate extract exhibited weak activity (IC50 400.5 ppm), and the n-hexane extract displayed no antioxidant activity (IC50 2373.2 ppm).

Thick leaf (Glochidion superbum) is a medicinal plant traditionally utilized by the community of East Panjang Island for the treatment of wounds, pain, and ulcers. This research was conducted to isolate the major compounds present in the ethyl acetate fraction of thick leaf and to assess its antioxidant activity using the DPPH method. The plant leaves were first cleaned, dried, and powdered, followed by maceration extraction using methanol, which resulted in an extract yield of 16.42%. The crude extract was fractionated by column chromatography using EtOAc and MeOH eluents with ratios of 9:1 (K1), 4:1 (K2), 1:4 (K3), and 1:9 (K4). UV–Vis spectrophotometric analysis showed an absorption peak at 288 nm, indicating the presence of phenolic compounds, identified as ferulic acid. Antioxidant testing using the DPPH method showed IC₅₀ values for fractions K1, K2, K3, and K4 of 12.981, 5.159, 9.658, and 10.971 µg/mL, respectively, with vitamin C as a positive control (3.563 µg/mL). Fraction K2 showed the strongest antioxidant activity. These results indicate that thick leaf contains ferulic acid with very strong antioxidant activity and has potential as a natural antioxidant source.

Eleutherine bulbosa (Mill.) and Allium cepa L. (including garlic and onion peel) are medicinal plants that have long been traditionally used to treat cancer, diabetes, hypertension, infectious diseases, and inflammation. Recent scientific studies emphasize the importance of extract standardization to ensure consistent quality, safety, and efficacy. Standardization includes specific parameters—such as organoleptic identification, water- and ethanol-soluble extract values, phytochemical profiles, and determination of marker compounds—and nonspecific parameters such as moisture content, loss on drying, total ash, and acid-insoluble ash. Ethanol extract of E. bulbosa showed moisture and drying loss values below 10%, total flavonoid content of around 1.2%, and positive phytochemical tests for alkaloids, flavonoids, saponins, and quinones. Onion peel extract contains a high flavonoid content (7.84 mg QE/g) with moderate antioxidant capacity (DPPH IC₅₀ 152.65 µg/mL), while fermented garlic (black garlic) contains more than 12% polyphenols and more than 2% flavonoids, as well as a high level of S-allyl-L-cysteine (SAC) as a stable bioactive compound. The pharmacological activities of these standardized extracts include strong antioxidant effects, α-glucosidase inhibition for antidiabetic activity, induction of apoptosis and anti-angiogenesis as anticancer potential, membrane disruption and enzyme inhibition for antimicrobial activity, as well as COX/LOX modulation for anti-inflammatory effects. These activities are directly correlated with the secondary metabolite composition of each material. With their phytochemical richness and diverse biological activities, E. bulbosa and A. cepa have great potential as raw materials for standardized herbal products. Further in vivo studies and clinical trials are needed to validate their therapeutic efficacy and to support the development of evidence-based phytopharmaceuticals.

Sappan wood (Caesalpinia sappan L.) is known to contain various bioactive compounds such as saponins, tannins, flavonoids, phenols, brazilin, and gallic acid. These compounds play an important role as antioxidants that can ward off free radicals and absorb UVA and UVB radiation that are harmful to the skin. Ultraviolet radiation is known to accelerate premature aging and cause tissue damage, so a topical formulation is needed that can provide protection while maintaining skin health. This study aims to determine the antioxidant activity and sunscreen ability of sappan wood extract in the form of lip balm with varying extract concentrations. Antioxidant activity was evaluated using the DPPH (1,1-Diphenyl-2-Picrylhydrazyl) method, while the Sun Protection Factor (SPF) value was determined by the Mansyur method using UV-Vis spectrophotometry. Sappan wood extract was formulated into four lip balm preparations, namely F0 (control without extract), F1 (5%), F2 (10%), and F3 (15%). Physical tests including homogeneity, pH, spreadability, adhesiveness, and organoleptic were conducted to ensure the quality of the preparation. The results showed that sappanwood extract had an IC50 value of 23.62 ppm which was categorized as very strong antioxidant activity. In the lip balm formulation, the IC50 values ​​obtained were F0 = 246.76 ppm (very weak), F1 = 92.68 ppm (strong), F2 = 78.03 ppm (strong), and F3 = 63.58 ppm (strong). The SPF test showed a protection value of F0 = 2.11 (minimum), F1 = 13.64 (maximum), F2 = 14.25 (maximum), and F3 = 18.28 (ultra). Thus, lip balm made from sappanwood extract has the potential as a cosmetic preparation that not only meets physical criteria, but also provides high antioxidant activity and effective sunscreen protection.

Arginine deiminase (ADI) is a promising enzyme with significant therapeutic potential, particularly for its anticancer effects through the depletion of arginine in cancer cells that are auxotrophs. In this study, we aimed to optimize the production of ADI using clinical Escherichia coli isolates and to evaluate its antioxidant activity. A total of 25 E. coli isolates were obtained from 45 hospital samples collected in Wasit Province, Iraq. Optimization of ADI production was performed by systematically testing various factors including culture media, pH, carbon and nitrogen sources, incubation temperature, and time. The antioxidant activity was assessed using the DPPH radical scavenging assay. The highest ADI production was achieved using a modified M9 medium supplemented with 1% w/v sucrose as the carbon source and 5% w/v yeast extract as the nitrogen source. The optimal enzyme activity of 1.6 U/mg protein was observed at pH 7.0, 37°C, and after 24 hours of incubation. The crude ADI extract exhibited high antioxidant activity, with 79.28 ± 1.06% DPPH scavenging at 200 µg/mL, comparable to ascorbic acid, which showed 86.11 ± 1.45% DPPH scavenging. The study successfully optimized the conditions for enhanced ADI production based on clinical E. coli isolates, demonstrating its potential as both an anticancer enzyme and an antioxidant. The dual therapeutic potential of ADI warrants further research, including clinical trials, to explore its application in cancer therapy and as an antioxidant in medical treatments, offering promising avenues for future drug development and improved therapeutic strategies, particularly for targeting cancer and oxidative stress-related diseases.

Tempoyak is a traditional fermented product made from durian and widely consumed in Sumatra. Tempoyak fermentation involves lactic acid bacteria (LAB), which are known to have potential as probiotics and as producers of antioxidant compounds. The tempoyak fermentation process plays an important role in increasing nutritional value and health benefits, primarily due to its ability to produce bioactive compounds such as lactic acid and antioxidants that are beneficial for the human body. This study aims to isolate lactic acid bacteria from local fermented tempoyak from Sumatra and evaluate their potential antioxidant activity. Isolation was carried out using the spread method on MRS agar media, which is specifically designed to support the growth of lactic acid bacteria. Next, the obtained isolates were analyzed based on colony morphology, Gram staining, and catalase test for initial identification of the types of bacteria present in tempoyak. After isolation, selected isolates were tested for antioxidant activity using the DPPH test, which is one method to measure the ability of a compound to neutralize free radicals. Vitamin C was used as a positive control in this test. The results showed that several LAB isolates from tempoyak had varying antioxidant activity, with some isolates showing significant potential. The detected antioxidant activity indicates that LAB isolates from tempoyak have the potential to be applied as probiotics with health benefits and as functional food ingredients that can help prevent cell damage caused by free radicals. This study provides evidence that tempoyak, besides being a traditional food, also has the potential to be further developed in the functional food and probiotic industries. These findings add insight into the potential of traditional fermented products, such as tempoyak, which provide not only culinary benefits but also health benefits.

Bunga telang (Clitoria ternatea L.) also known as blue pea, is a distinctive flower with single petals, that come in purple, blue, pink, and whote color. This flower is widely used as a natural colorant due to its high anthocyanin content, lemon juice was added to butterfly pea flower to determine antioxidant activity based on the number of hydroxyl groups capable of donating hydrogen atoms to free radical compounds. The color change observed is influenced by the acidity level (pH) of the beverage. Lemon contains a high amount of citric acid, which can flower the pH of the butterfly peaextract solution.  The colot change from blue to purple, redpr even pink indicates reaction anthocyanins to pH changes. Antioxidant activity was teste using the DPPH ( 2,2-diphenyl-picrylhydrazil) method, which measueres the samples ability to scavenge free radical. The lower the IC 150 value obtained, the stronger the antioxidant capacity of the substance. The results showed that the water content in butterfly pea tea was 15,5% and total ash content in butterfly and total ash content was 8%. The IC 50 value obtained was 53,65 which is classified as very strong in antioxidant activity and shows great potential as a natural antioxidant source

This study aimed to evaluate the antioxidant activity and total phenolic content of methanolic extract and column chromatography fractions of Lantana camara L. leaves. Antioxidant activity was assessed using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method, while total phenolic content was determined by the Folin–Ciocalteu assay. The methanolic extract exhibited strong antioxidant activity (IC₅₀ = 23.25 mg/L) and a total phenolic content of 2927.4 mg/L gallic acid equivalents (GAE). Fractionation yielded nine fractions (A–I), among which Fraction E demonstrated the highest antioxidant activity (IC₅₀ = 11.58 mg/L) and the greatest phenolic content (5200 mg/L GAE). A strong negative correlation (R² = 0.9485) was observed between phenolic content and IC₅₀ values, indicating that phenolic compounds are the major contributors to the antioxidant activity. These findings highlight L. camara leaves as a promising natural source of antioxidants and support their potential application in the development of functional foods and plant-based pharmaceutical formulations.

The present study aims to prepare the aqueous extract of the frankincense plant and then identify the most important biologically active substances in it, and study the effect of these substances against free radicals (2,2-diphenylpicrylhydrazyl (DPPH)) and Total Antioxidant Capacity. Then the effect of extract was tested on the blood serum of Alzheimer's patients in the nursing home in Diwaniyah Governorate, where 30 people were taken. 10 of them were healthy and were considered a positive control groupG1, and 20 of them were Alzheimer's patients, where 10 of them were considered a negative control groupG2, and the other 10 Alzheimer's patients had their serum treated with the extract of frankincenseG3. The effect of the extract on malondialdehyde and acetylcholinesterase enzyme was tested. The current study showed that extract contains biologically active substances such as (Flavonoids, Phenols, Tannins Triterpenoids, Steroids and Saponins) and these substances had an effective effect in inhibiting the radical (DPPH) where the inhibition rate reached 88% at (250mg/ml) and Total Antioxidant Capacity was (8.8*103 µmol/L) at the same concentration. That results also showed the significant rise in the concentration malonaldehyde in Alzheimer’s patients (G2, G3) when compared with G1. When the G3 was treated with the aqueous extract, a decrease in the concentration of malonaldehyde (3.23µml/l) was observed. The significant reduction in the Activity of the Acetylcholinesterase enzyme (3.97U/ml) was also observed in the (G3) as compared with(G2) (12.297U/ml). This is due to the biologically active substances in the extract, which indicates the possibility of using this extract to treat Alzheimer's patients in the future.

Noni (Morinda citrifolia L. (Rubiaceae) is a medicinal plant that contains bioactive compounds with antioxidant and antibacterial properties. More than 160 phytochemical components have been identified in noni plants, most of which are polyphenol and antioxidant compounds. The purpose of this study was to determine a mathematical model of thin-layer drying in maximizing the development that can identify the characteristics of noni fruit. This study used an experimental method with slicing thickness treatments, namely: 3 mm, 5 mm and 7 mm, the drying tool used was a cabinet dryer, different temperature treatments ranging from 45 oC, 55 oC and 65 oC, with different drying times, namely: 3 mm thickness for 14 hours, 5 mm thickness for 16 hours and 7 mm thickness for 17 hours. The observation data were analyzed using a mathematical approach to complete the calculation of the mathematical model, the moisture ratio value was applied to various mathematical models, namely: the Midili et al, Page, Henderson pabis, logarithmic, Newton and modified Page models. Determination of constant values ​​using Microsoft Excel Solver Tools with input each drying model or equation used and curve fitting is carried out using non-linear regression analysis. The thin-layer drying model is obtained by finding the constant values ​​k, a and n of each model so that the best model for thin-layer drying of noni fruit is the page model for all temperatures with an R2 value at a temperature of 45 oC of 0.995 (RMSE 0.003), the R2 value at a temperature of 55 oC is 0.993, (RMSE 0.001) and at a temperature of 65 oC the R2 value is 0.992 (RMSE 0.000).

This study aimed to evaluate the effect of varying honey concentrations on the antioxidant activity, chemical properties, and organoleptic quality of a probiotic kombucha beverage prepared from Clitoria ternatea L. The research was motivated by increasing exposure to free radicals due to environmental pollution and the demand for alternative natural antioxidants. Kombucha was produced with honey concentrations of 10%, 20%, and 30% (w/v), and analyses were performed using the DPPH assay for antioxidant activity, measurements of pH, total acidity, and total phenolic content for chemical properties, as well as sensory evaluations by trained panelists. The results showed that kombucha with 10% honey exhibited the lowest IC₅₀ value, indicating the highest antioxidant activity, while higher concentrations increased the total phenolic content without significantly enhancing the effective antioxidant potential. These findings suggest that excessive honey addition does not necessarily improve the functional benefits of the product, indicating the need for further formulation optimization to develop a high-quality, marketable probiotic beverage.

Cassia alata L or generally knowles as Chinese leaves contain phytochemical compounds, one of which is flavonoids which have the potential as antioxidants, antioxidants can be used to prevent diseases with oxidative stress. The purpose of this study was to determine the content of phytochemical screening and qualitative testing of antioxidant activity ethanol ekstract of Chinese leaves (Cassia alata L) using the DPPH method. This study is a qualitative study with an extraction process using the maceration method with 96% ethanol solvent. Phytochemical screening and antioxidant activity testing were carried out by adding specific reagents. The results of phytochemical screening and antioxidant activity testing of Chinese leaves (cassia alata L) ekstract contain bioactive compounds such as flavonoids, saponins, tannins and antioxidant activity testing with DPPH reagents showed that Chinese leaves (cassia alata L) extract has antioxidant activity which is indicated by a change of the color from purple to yellow. From the results obtained, it can be concluded that the flavonoid compound content in Chinese leaves (cassia alata L) extract can potentially act as an antioxidant.

Cashew leaves or also called monkey guava are known by many people, especially in Southeast Sulawesi and are believed to have a number of health benefits but are still rarely known by some people. This study aims to determine the profile of secondary metabolite content and determine the antioxidant activity of ethanol extract of cashew leaves (Anacardium occidentale Linn) using the extraction method by maceration. The extraction process of old cashew leaves is carried out by the maceration method using 96% ethanol solvent for 3 days of soaking and stirring every 24 hours, then concentration is carried out through the evaporation process. Phytochemical testing includes identification of alkaloids, flavonoids, polyphenols, tannins, steroids/triterpenoids and saponins, as well as testing antioxidant activity using the DPPH method (1,1-diphenyl-2-picrylhydrazyl). The results showed that the extract of cashew leaves (Anacardium occidentale Linn) strongly positive contains phenolic compounds, flavonoids, steroids and saponins. Based on the results of the IC50 calculation, 96% ethanol extract has the highest antioxidant activity at a concentration of 14.35 ppm (µg/mL) with a very high category. The content of secondary metabolites and very high antioxidant activity from the results obtained, explain that cashew nuts have the potential to increase body immunity and can be used in various antioxidant food products so that cashew leaves are more economically valuable for the community.

Virgin Coconut Oil (VCO) is derived from fresh coconut meat and can be produced through various methods, including enzymatic processes. This study investigates the effect of adding papain enzyme on the antioxidant activity of VCO. The enzymatic method involves extracting coconut milk with the addition of papain obtained from young papaya. The antioxidant activity was measured using the DPPH method, while other parameters such as moisture content and free fatty acids were also evaluated.The research highlights that VCO is recognized for its health benefits and versatility in various applications. The enzymatic extraction method offers an efficient means of producing VCO while enhancing its properties. This study specifically focuses on how the incorporation of papain influences both the quality of VCO and its antioxidant capacity.In terms of methodology, the study utilized an enzymatic approach for VCO production by incorporating papain into the extraction process. The antioxidant activity was assessed using the DPPH assay, and the resulting VCO was analyzed for moisture content and free fatty acids.The results indicated that VCO produced with papain had a moisture content of 0.22% and free fatty acids of 0.76%, while VCO without enzyme addition showed a moisture content of 0.16%. The antioxidant activity was measured at 18.35 ppm for VCO with papain, compared to 13.51 ppm for pure VCO.In conclusion, the addition of papain enzyme not only accelerated the production of VCO but also enhanced its antioxidant activity, classifying both types of VCO as having strong antioxidant properties. However, it is important to note that the moisture content and free fatty acids in VCO with enzyme addition did not meet the Indonesian National Standard (SNI 7381:2008), likely due to residual water from the papaya fruit.

Red roses (Rosa damascena Mill) are a type of rose with a distinct aroma and a deep red color. Roses are usually used as decoration, but it also has health benefits. Roses have bioactive compounds and anthocyanin pigments that act as antioxidants. The expected outcome of this research is to produce rose water products that have a strong aroma and have high antioxidant activity. This study used a factorial Completely Randomized Block Design (RAKL) method. The factor used is the variation of the distillation method. While the length of the extraction process was used as the sampling time. The correct distillation method to produce rose water which has high antioxidant activity is treatment with variations of the steam distillation method. The steam distillation method obtained the following results: pH 4.07, vitamin C content 40.70 mg/100g, total phenol content 47.10 mg GAE/g, antioxidant activity of DPPH 64.20%, FRAP value 98.97% and sensory test (scent) 3.34.