Publication Search

Antioxidant compounds will donate one electron to unstable free radicals so that these free radicals can be neutralized and no longer disrupt the body's metabolism (Rahmi, 2017). The human body actually produces several types of antioxidant enzymes, namely superoxide dismutase (SOD), catalase, and glutathione peroxidase, but the amounts are not sufficient to overcome excessive free radicals, so exogenous antioxidants are needed.

Rice is the main product obtained from grain produced by the rice plant (Oryza sativa) whose entire layer has been peeled off and the bran layer has been separated in the form of head rice, whole rice grains, broken rice, and groats. There are several types of pigmented rice such as brown rice, black rice and black glutinous rice. These kinds of rice have not been utilized optimally so that a processing process is needed to increase the economic value of the colored rice. One of the processing is made as flour so that it is durable and easy to distribute and flour can be used as a food processing material that is practical, easy and durable. One of the processed rice is rice flour. Colored rice flour is the result of processing brown rice, black rice and black glutinous rice by milling or flouring. This study aims to determine the optimal temperature in the manufacture of colored rice flour in order to obtain colored rice flour which has high antioxidant activity and high anthocyanins. The result of flouring is in the form of very fine grains. Flour has a low water content so it is more durable and long lasting. In order to reduce the moisture content, drying is carried out. The study used a completely randomized design (RAL) consisting of 2 factors. The first factor was the type of colored rice, while the second factor was the drying temperature of rice flour. The optimal treatment results were a combination of black glutinous rice flour treatment and a drying temperature of 45°C for 60 minutes, the following results were obtained: water content 7.44%, antioxidant activity by DPPH method 69.89%, antioxidant activity by FRAP method 81.35%, yield 25.29%, total phenol 175.85 mg/kg, and anthocyanin levels 327.10 ppm. Changes in temperature during the drying process of colored rice will affect the characteristics of the colored rice.

Australian guava fruit (Psidium guajava L.) is thought to have antioxidant activity. Antioxidants are compounds that are useful for treating oxidative damage caused by free radicals in the body. The aim of this study was to determine the secondary metabolite content and IC50 value on the antioxidant activity of extracts and fractions from Australian guava fruit. This research used four solvents, including 70% ethanol extract, n-hexane fraction, ethyl acetate fraction and water fraction with varying concentrations of 50 ppm, 100 ppm, 150 ppm, 200 ppm and 250 ppm. The antioxidant test was carried out using a UV-Vis spectrophotometry tool with the DPPH method at a wavelength of 515 nm with an incubation time of 15 minutes. Antioxidant activity tests show that Australian guava fruit is effective as an antioxidant in capturing free radicals. The IC50 value for the ethanol extract is 0.784 µg/mL, the n-hexane fraction is 2.448 µg/mL, the ethyl acetate fraction is 1.015 µg/mL and the water fraction is 0.676 µg/mL. All samples were included in the very strong category, but the water fraction had the best antioxidant activity among the ethanol extract, n-hexane and ethyl acetate fractions.

Free radicals work by binding to molecules or cells in the body and are very dangerous because they can damage cells in the body and trigger disease. Antioxidants are compounds that can counteract the effects of free radicals. This study aims to determine the antioxidant activity of ethanol extract and the n-hexane, ethyl-acetate and water fractions of Australian guava peel (Psidium guajava L.). Extraction was carried out by maceration method using 70% ethanol. The skin of the Australian guava (Psidium guajava L.) contains alkaloids, flavonoids, tannins, triterpenoids and saponins. Fractionation was carried out with solvents based on polarity differences obtained by the n-hexane fraction, ethyl acetate fraction, and air fraction. Antioxidant test by inhibiting DPPH free radicals (1,1-Diphenyl-2-Picrylhydrazyl) on ethanol extract and n-hexane fraction, ethyl acetate fraction and air at several concentrations, namely 50 ppm, 100 ppm, 150 ppm, 200 ppm, and 250 ppm. The IC50 calculation results obtained for the ethanol extract were 4.406 µg/mL, the n-hexane fraction was 4.131 µg/mL, the ethyl acetate fraction was 3.812 µg/mL and the air fraction was 3.312 µg/mL. The antioxidant activity with the best IC50 value was the fraction air.

Sunflower (Halianthus annuus L.) is a flower that is widely consumed by the world's people. The part that is consumed from the sunflower is the seeds of the flower. Sunflower seeds have many useful ingredients in them, such as high nutritional value, being a good source of unsaturated fat, protein, inorganic compounds, vitamin E. One of the plants that has the potential as an antioxidant is sunflower (Halianthus annuus L.). The purpose of this study was to determine whether sunflower seed extract pressed powder (Halianthus annuus L.) had good physical quality, to determine whether sunflower seed extract pressed powder (Halianthus annuus L.) had antioxidant activity, to determine what concentrations of sunflower seed extract pressed powder (Halianthus annuus L.) had strong antioxidant activity as a good compact powder. Testing the antioxidant activity using the DPPH method with a positive control, namely vitamin c. The results of this study indicate that sunflower seed extract (Halianthus annuus. L) can be made into solid powder preparations, has an extract antioxidant activity of 96.78 μg/mL and has antioxidant activity when made into pressed powder preparations of 176.20 μg/mL with a concentration of 2.5%, 143.51 μg/mL with a concentration of 5%, and 121.22 μg/mL with a concentration of 7.5%.

Excessive exposure to sunlight is a source of free radicals that cause damage to the skin such as redness, dullness, and aging, so skincare containing antioxidants is needed, one of which is a face mist made from carrot root extract. The carrot (Daucus carota L) is a plant rich in antioxidants such as β-carotene and vitamin C which can counteract free radicals. This research aims to determine whether carrot tuber extract can be formulated in a face mist preparation and to determine the value of antioxidant activity in the carrot tuber extract face mist preparation. The method used in this study is the experimental method. Preparation of carrot root extract was carried out using the maceration method with 70% ethanol solvent. Facemist carrot root extracts was made with various concentrations of FI 1%, FII 3%, and FIII 5%. All preparations were subjected to physical stability (organoleptic, pH, spray spreadability, dry time, and homogeneity) and antioxidant activity tests using the DPPH method. The results of physical stability stated that all formulas met the physical quality requirements. The antioxidant activity value of carrot tuber extracts facemist at concentrations of 1%, 3%, and 5% has an IC₅₀ value of 41.31ppm, 34.64ppm, and 28.80ppm respectively. This value is in the very strong category. The conclusion of this study is that carrot root extract can be formulated as a face mist preparation and has a very strong antioxidant value.

A peel-off gel mask is a cosmetic used for facial skin care in the form of a gel. Porang tuber extract peel-off gel mask (Amorphophallus muelleri) contains polyphenolic tannins which are efficacious as antioxidants. This study aims to determine the formulation of peel-off gel mask preparations of porang tuber extract and to determine the physical evaluation and antioxidant test of peel-off gel mask preparations of porang tuber extract using the DPPH method. Experimental formulation method with 7% polyvinyl alcohol (PVA) base. The active ingredient used is porang tuber extract with a concentration of 0.5% (F1), 1% (F2), and 1.5% (F3). Evaluation of the preparations carried out were organoleptic test, homogeneity test, pH test, drying preparation test, spreadability test, hedonic test and stability test. Based on the results of the stability test, it was shown that the peel-off gel mask preparation of porang tuber ethanol extract at various concentrations met the requirements for each test parameter. The antioxidant test results showed that F1 had an IC50 value of 48.75 ppm, F2 had an IC50 value of 43.18 ppm, and F3 had an IC50 value of 11.15 ppm which means that the three formulas have very strong antioxidant activity.