ANTIOKSIDAN ALAMI
Editor:
Dr. Ir. Rina Yenrina MS
Desain Sampul:
Alizar Tanjung
Tata Letak:
Muhtar Syafi’i
ISBN :
978-602-6506-54-2Cetakan Pertama:
November 2017
Jumlah Halaman:
viii +78
Ukuran Cetak:
15,5x23 cm
Penerbit Erka
CV. Rumahkayu Pustaka Utama
Anggota IKAPI
Jalan Bukittinggi Raya, No. 758, RT 01 RW 16
Kelurahan Surau Gadang, Kecamatan Nanggalo, Padang. 25146.
Telp. (0751) 4640465 Handphone 085278970960
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Fanpage : Penerbit Erka
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IG : penerbiterka
iv Tuty Anggraini
KATA PENGANTAR
Penulis
Tuty Anggraini
KESIMPULAN ............................................................................................... 71
DAFTAR PUSTAKA .................................................................................... 73
2 Tuty Anggraini
yang memiliki tinggi kandungan aromatis, dapat memperbaiki
aroma teh (Anggraini, Silvy , Ismanto, Azhar, 2014).
1. Aktivitas Antioksidan
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.........................................................................................................
BAB III
.........................................................................................................
AKTIVITAS ANTIOKSIDAN BERAS
DAN PRODUK LAINNYA
1. Beras
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Gambar 1. Beras Merah, Hitam dan Putih Beberapa Kultivar di
Sumatera Barat.
Sumber : Anggraini , Novelina, Limber dan Amelia, 2015.
50
40
30
20
10
0
16. Sariak Alahan Tigo
6. Ombilin Merah Talang
11. Painan
3. Kubang Putih
Beras Merah
Beras Putih
8. Lembah Gumanti 2 (S)
Beras Hitam
13. Palembayan
10. Pasaman
Total Polifenol
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35
30
Total Polifenol (mg/ml)
25
20
15
10
11. Painan
8. Lembah Gumanti 2 (S)
Beras Putih
Beras Merah
3. Kubang Putih
1. Batu Sangkar (S)
Beras Hitam
2. Padang Panjang
10. Pasaman
Kandungan Antosianin
160
140
Antosianin (mg/l)
120
100
80
60
40
20
0
11. Painan 12. Batu 13. 14. Lembah 15. Solok 16. Sariak
Sangkar Palembayan Gumanti Selatan Alahan Tigo
Antosianin mg/l
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Antosianin merupakan flavonoid yang banyak terdapat pada
buah, sayur, kacang-kacangan serta tanaman lainnya. Ikatan
konyugasi strukturnya mengabsorpsi pada panjang gelombang 500
nm sebagai basis warna merah, biru dan ungu.
Aktivitas Antioksidan
35
30
25
20
15
10
5
0
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Gambar 6. HPLC Kromatogram Standar dan Beras Hitam Thailand.
Ket. (a) Chromatogram untuk standar phenolic acids yaitu
protocatechuic acid (1), resorcinol (2), p-hydroxybenzoic acid (3),
chlorogenic acid (4), caffeic acid (5), vanillic acid (6), syringic acid (7),
p-coumaric acid (8), and benzoic acid (9). Kromatogram Beras Hitam
Thailand (b). Identifikasi peak dibandingkan dengan standard
phenolic acids ± 5% eaktu elusi. mAU= milli unit penyerapan.
Sumber : Pengkumsri , Chaiyasut, Saenjum, Sirilun, Peerajan,
Suwannalert, Sirisattha dan Sivamaruthi, 2015.
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Antosianin
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beras merah, hitam dan putih. Pada Gambar 9 terlihat jenis jenis
antosianin yang terdapat pada beras hitam Thailand.
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Gambar 18. Kembang loyang Beras Hitam Batusangkar
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.........................................................................................................
BAB IV
.........................................................................................................
ANTIOKSIDAN TEH HERBAL
DAN PRODUK OLAHANNYA
Istilah teh sekarang menjadi lebih luas, tidak hanya berasal dari
Camellia sinensis, tapi istilah teh digunakan juga untuk semua
tanaman yang dibuat menjadi minuman. Pada Bab ini akan dibahas
mengenai teh Camellia sinensis dan olahannya maupun teh herbal
seperti teh daun pegagan.
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Antioksidan utama yang teradapat dalam sirup teh hijau adalah
catechin, catechin gallat, gallo catechin, epi catechin, epigallo catechin
dan gallo catechin gallat. Jumlah masing-masing catechin pada sirup
teh hijau dapat dilihat pada Gambar 24, 25, 26, 27, 28 dan 29.
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Gambar 28. Epigallo Catechin Sirup Teh Hijau (Anggraini, 2012)
Gambar 29. Galo Catechin Gallat Sirup Teh Hijau (Anggraini, 2012)
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teh dengan penambahan ekstrak belimbing wuluh pada beberapa
kosentrasi antioksidan.
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3. Teh Daun Pegagan Diperkaya Dengan Pepermint
0% 12,77 ± 1,50
1% 15,97 ± 1,30
2% 23,75 ± 1,90
3% 34,60 ± 3,11
4% 55,22 ± 2,00
Sumber : Anggraini et al, 2014
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Tabel 7. Kandungan Minyak Atsiri Pada Peppermint
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Tabel 8. Aktivitas Antioksidan Sabun Dengan Penambahan Ekstrak
Teh Hijau
Kandungan
Bunga Naringenin
kaemferol
kaemferol-3-O-d-glucoside,
kaemferol-3-O-(2’’, 6’’-di-O-p-trans-coumaroyl)
glucoside
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glycerol-1,2-dilinolenyl-3-O-β-Dgalactopyranoside
glycerol 1,2-dilinolenyl-3-O- (4,6-di-O-
isopropylidene)-β-D-galactopyranoside
2,5,6-trihydroxynaphtoic carbonic acid
methyl-2,5,6-trihydroxynaphtalene carbonate
flavonol glycoside derivative
quercitrin
kaempferol-3-O-(2’,6’-di-O-p-trans-coumaroyl)-β-
glucoside
100
90
Aktivitas Antioksidan (%)
80
70
60
50
40
30
20
10
0
Konsentrasi
Ekstrak Daun Senduduk Ekstrak Buah daun Senduduk
Ekstrak Buah Mahkota Dewa Ekstrak Buah Mengkudu
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dan buah mengkudu, sediaan dalam bentuk ekstrak mempunyai
aktivitas antioksidan yang jauh lebih tinggi. Aktivitas antioksidan
sangat dipengaruhi oleh komponen polifenol yang ada pada bahan.
Pada Tabel 9 menunjukkan kandungan total polifenol bubuk dan
ekstrak buah senduduk, mahkota dewa dan mengkudu.
Total Polifenol
(mg/L)
Bubuk :
Mahkota Dewa 262.067
Buah Mengkudu 149.000
Buah Senduduk 775.467
Ekstrak :
Buah Mahkota Dewa 3797.333
Buah Mengkudu 245.867
Buah Senduduk 4382.667
Daun Senduduk 783.267
Sumber : Anggraini et al, 2015
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kandungan total polifenol, seperti terlihat pada Gambar 33 dan
Gambar 34.
140
Total Polifenol (mg/ml)
120
100
80
60
40
20
0
Ekstrak Air Buah Pucuk Ekstrak Metanol Buah Ekstrak etanol Buah Pucuk
Merah Pucuk Merah Merah
Gambar 33. Total Polifenol Buah Pucuk Merah Dengan Pelarut Air,
Metanol dan Etanol (Anggraini, 2017)
140
120
Total Polifenol (mg/ml)
100
80
60
40
20
0
Ekstrak Air Daun Muda Ekstrak Metanol Daun Ekstrak Etanol daun Muda
Pucuk Merah Muda Pucuk Merah Pucuk Merah
Tabel 12. Kandungan Antosianin Daun Muda dan Buah Pucuk Merah
Dengan Pelarut Air, Metanol dan Etanol.
Daun Muda
Ekstrak Air 16.43
Ekstrak Metanol 19.21
Ekstrak etanol 15.16
Buah
Ekstrak Air 13.49
Ekstrak Metanol 17.27
Ekstrak Etanol 30.58
Sumber : Anggraini (2017).
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Quercetin + 303 153.1 229.1 21.51 0.01–10
Flavan-3-ols (epi)cat-ethyl-(epi)cat-2 (2 co-eluted isomers) + 607.1 317.2 165.1 21.37 as equivalents of Catechin
Epicatechin + 291.1 139.1 123.1; 165.1 10.84 0.01–50
Dimer B2 + 579.2 127 139.1; 289.1 9.89 0.01–15
Dimer B1 + 579.2 127 139.1; 289.1 6.74 as equivalents of Dimer B2
Dimer B3 + 579.3 127.1 139.1; 289.2 6.21 as equivalents of Dimer B3
Dimer B4 + 579.2 127 139.1; 289.1 8.2 as equivalents of Dimer B2
51
Ion m/z Precursor m/z Quantifier a m/z Qualifiers a
52
Retention Time (min) Calibration Range (mg·L−1)
Mode Ion a (Th) (Th) (Th)
Cyanidin 3-O-Glc-(epi)cat + 737.2 575.2 287.1 8.53 as equivalents of Malvidin 3-O -Glc
Petunidin 3-O-Glc-(epi)cat + 767.2 605.2 317.1 10.2 as equivalents of Malvidin 3-O -Glc
Peonidin 3-O-Glc-(epi)cat + 751.1 589.2 301.1 10.98 as equivalents of Malvidin 3-O -Glc
Malvidin 3-O-Glc-(epi)cat (2 isomers) + 781.2 619.2 257.1 11.05; 12.09 as equivalents of Malvidin 3-O -Glc
Malvidin 3-O-coumaroyl-Glc-(epi)cat (2 isomers) + 927.2 619.2 373.2 15.43; 15.96 as equivalents of Malvidin 3-O -Glc
(epi)cat-delphinidin 3-O-Glc A-F bicyclic + 755.2 315.2 593.2 11.13 as equivalents of Malvidin 3-O -Glc
(epi)cat-cyanidin 3-O-Glc A-F bicyclic + 379.2 299.1 587.2 11.78 as equivalents of Malvidin 3-O -Glc
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(epi)cat-petunidin 3-O-Glc A-F bicyclic + 769.2 329.1 617.2 12.2 as equivalents of Malvidin 3-O -Glc
(epi)cat-peonidin 3-O-Glc A-F bicyclic + 753.2 313.1 601.2 12.87 as equivalents of Malvidin 3-O -Glc
(epi)cat-malvidin 3-O-Glc A-F bicyclic + 783.2 343.1 469.2 13.14 as equivalents of Malvidin 3-O -Glc
Caftaric-peonidin 3-O-Glc (2 co-eluted isomers) + 773.2 611.2 151 11.07 as equivalents of Malvidin 3-O -Glc
Caftaric-malvidin 3-O-Glc (2 co-eluted isomers) + 803.2 641.2 181.1 11.62 as equivalents of Malvidin 3-O -Glc
Coutaric-malvidin 3-O-Glc (2 co-eluted isomers) + 787.2 625.2 - 12.44 as equivalents of Malvidin 3-O -Glc
Pyranodelphinidin 3-O-Glc + 489.2 327.2 - 12.19 as equivalents of Malvidin 3-O -Glc
Pyranocyanidin 3-O-Glc + 473.2 311.2 - 13.04 as equivalents of Malvidin 3-O -Glc
Pyranopetunidin 3-O-Glc + 503.2 341.1 - 13.69 as equivalents of Malvidin 3-O -Glc
Pyranopeonidin 3-O-Glc + 487.2 325.1 310.2 14.67 as equivalents of Malvidin 3-O -Glc
Anthocyanins Pyranomalvidin 3-O-Glc (vitisin B) + 517.2 355.1 339.1 15.55 as equivalents of Malvidin 3-O -Glc
Carboxypyranodelphinidin 3-O-Glc + 533.2 371.2 - 12.36 as equivalents of Malvidin 3-O -Glc
Carboxypyranocyanidin 3-O-Glc + 517.2 355.2 - 13.26 as equivalents of Malvidin 3-O -Glc
Carboxypyranopetunidin 3-O-Glc + 547.2 385.2 271.2 13.8 as equivalents of Malvidin 3-O -Glc
Carboxypyranopeonidin 3-O-Glc + 531.2 369.2 297.2 14.97 as equivalents of Malvidin 3-O -Glc
Carboxypyranomalvidin 3-O-Glc (vitisin A) + 561.2 388.1 383.1 15.87 as equivalents of Malvidin 3-O -Glc
Pyranodelphinidin 3-O-acetyl-Glc 531.2 327.2 - 12.79 as equivalents of Malvidin 3-O -Glc
Pyranocyanidin 3-O-acetyl-Glc + 515.2 311.2 - 13.91 as equivalents of Malvidin 3-O -Glc
Pyranopetunidin 3-O-acetyl-Glc + 545.2 341.2 - 14.5 as equivalents of Malvidin 3-O -Glc
Pyranopeonidin 3-O-acetyl-Glc + 529.2 325.2 309.2 15.97 as equivalents of Malvidin 3-O -Glc
Pyranomalvidin 3-O-acetyl-Glc + 559.2 355.2 339.2 16.67 as equivalents of Malvidin 3-O -Glc
Carboxypyranodelphinidin 3-O-acetyl-Glc + 575.2 371.2 283.2 12.62 as equivalents of Malvidin 3-O -Glc
Carboxypyranocyanidin 3-O-acetyl-Glc + 559.2 355.2 527.2 13.91 as equivalents of Malvidin 3-O -Glc
Carboxypyranopetunidin 3-O-acetyl-Glc + 589.2 385.2 - 14.34 as equivalents of Malvidin 3-O -Glc
Carboxypyranopeonidin 3-O-acetyl-Glc + 573.2 369.2 281.2 16.28 as equivalents of Malvidin 3-O -Glc
Carboxypyranomalvidin 3-O-acetyl-Glc + 603.2 399.2 383.2 16.9 as equivalents of Malvidin 3-O -Glc
Pyranopeonidin 3-O-coumaroyl-Glc + 633.2 325.2 310.2 21.69 as equivalents of Malvidin 3-O -Glc
Pyranomalvidin 3-O-coumaroyl-Glc + 663.2 355.2 - 21.78 as equivalents of Malvidin 3-O -Glc
Ion m/z Precursor m/z Quantifier a m/z Qualifiers a
Retention Time (min) Calibration Range (mg·L−1)
Mode Ion a (Th) (Th) (Th)
Carboxypyranopetunidin 3-O-coumaroyl-Glc + 693.2 385.2 370.2 19.13 as equivalents of Malvidin 3-O -Glc
Carboxypyranopeonidin 3-O-coumaroyl-Glc + 677.2 369.2 354.1 21.37 as equivalents of Malvidin 3-O -Glc
Carboxypyranomalvidin 3-O-coumaroyl-Glc + 707.2 399.0 383.0 21.44 as equivalents of Malvidin 3-O -Glc
p-hydroxyphenylpyranopeonidin 3-O-Glc + 579.2 417.2 402.2 23.52 as equivalents of Malvidin 3-O -Glc
p-hydroxyphenylpyranomalvidin 3-O-Glc + 609.2 447.2 431.1 23.56 as equivalents of Malvidin 3-O -Glc
p-hydroxyphenylpyranopeonidin 3-O-acetyl-Glc + 621.2 417.2 - 23.59 as equivalents of Malvidin 3-O -Glc
p-hydroxyphenylpyranomalvidin 3-O-acetyl-Glc + 651.2 447.2 431.2 23.63 as equivalents of Malvidin 3-O -Glc
p-hydroxyphenylpyranopeonidin 3-O-coumaroyl-Glc + 725.2 417.2 - 23.67 as equivalents of Malvidin 3-O -Glc
p-hydroxyphenylpyranomalvidin 3-O-coumaroyl-Glc + 755.2 447.2 431.1 23.68 as equivalents of Malvidin 3-O -Glc
Catechylpyranopeonidin 3-O-Glc + 595.2 433.2 418.1 23.39 as equivalents of Malvidin 3-O -Glc
Catechylpyranomalvidin 3-O-Glc (pinotin A) + 625.2 463.2 447.2 23.44 as equivalents of Malvidin 3-O -Glc
Catechylpyranopetunidin 3-O-acetyl-Glc + 653.2 449.2 - 23.59 as equivalents of Malvidin 3-O -Glc
Catechylpyranopeonidin 3-O-acetyl-Glc + 637.2 433.2 - 23.47 as equivalents of Malvidin 3-O -Glc
53
Tabel 14. Data Base Flavonoid
Nama Umum Nama Sistematis Formula Berat Massa
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Nama Umum Nama Sistematis Formula Berat Massa
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Nama Umum Nama Sistematis Formula Berat Massa
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Nama Umum Nama Sistematis Formula Berat Massa
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Nama Umum Nama Sistematis Formula Berat Massa
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Nama Umum Nama Sistematis Formula Berat Massa
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Nama Umum Nama Sistematis Formula Berat Massa
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Nama Umum Nama Sistematis Formula Berat Massa
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Nama Umum Nama Sistematis Formula Berat Massa
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..........................................................................................................
KESIMPULAN
..........................................................................................................
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..........................................................................................................
DAFTAR PUSTAKA
.........................................................................................................
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