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All Journal Asian Journal of Agriculture Biodiversitas Journal of Biological Diversity
SOERYA DEWI MARLIYANA
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sebelas Maret. Jl. Ir. Sutami 36A, Surakarta 57126, Central Java, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Identification of active compounds and antioxidant activity of teak (Tectona grandis) leaves Venty Suryanti; TRIANA KUSUMANINGSIH; SOERYA DEWI MARLIYANA; HILDA ALFIANI SETYONO; ELYNA WAHYU TRISNAWATI
Biodiversitas Journal of Biological Diversity Vol. 21 No. 3 (2020)
Publisher : Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/biodiv/d210313

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Abstract. Suryanti V, Kusumaningsih T, Marliyana SD, Setyono HA, Trisnawati EW. 2020. Identification of active compounds and antioxidant activity of teak (Tectona grandis) leaves. Biodiversitas 21: 941-947. Teak (Tectona grandis) grows in tropical area and the teak wood is widely used for building construction and furniture. Young teak leaf contains red pigment and often are used for natural food coloring. The research objectives were to isolate the young teak leaf chemical compounds and to investigate their antioxidant activities. The compounds identification was carried out by UV-Vis Spectroscopy, GC-MS and LC-MS. The antioxidant activity determination was carried out by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) method. The total phenolics content was determined using Folin-Ciocalteu method and total anthocyanins content was examined using the H-differential method. Two fractions were observed further by UV-Vis Spectroscopy, GC-MS and LC-MS. The UV-Vis spectrum of FA confirmed the presence of anthocyanins which has maximum absorbance at 208 and 492 nm. The GC-MS spectrum of fraction A (FA) revealed 4-hydroxy-4-methyl-2-pentanone, glycerin monoacetate, glycerin diacetate and 1-eicosanol. The UV-Vis spectrum of FC also confirms the presence of anthocyanins which has maximum absorbance at 489 nm. The LC-MS spectrum of fraction C (FC) shows anthocyanins, namely malvidin-3-o- (6-o-acetyl)-5-o-diglucoside. The FA and FC teak leaf fractions have strong antioxidant activities as their IC50 values are less than 50 ppm. Total phenolic of teak leaf extract was 6.17 mg GAE/g and total anthocyanins of teak leaf extract were 67.5 mg/L.
Biotransformation of chlorogenic acids by Lactobacillus casei, Leuconostoc mesenteroides, Saccharomyces cerevisiae, and Rhizopus oryzae TJAHJADI PURWOKO; SOERYA DEWI MARLIYANA; RATNA SETYANINGSIH; SURANTO SURANTO
Asian Journal of Agriculture Vol. 10 No. 2 (2026)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/asianjagric/g100234

Abstract

Abstract. Purwoko T, Marliyana SD, Setyaningsih R, Suranto S. 2026. Biotransformation of chlorogenic acids by Lactobacillus casei, Leuconostoc mesenteroides, Saccharomyces cerevisiae, and Rhizopus oryzae. Asian J Agric 10 (2): g100234. https://doi.org/10.13057/asianjagric/g100234. Coffee beans naturally contain phenolic compounds, caffeine, and chlorogenic acids. Robusta and Arabica coffees contain caffeine and chlorogenic acids, but Robusta beans generally have higher levels of both phenolics. Lowering caffeine and chlorogenic acid levels is achieved through microbial fermentation. Caffeoylquinic acid, which is a form of chlorogenic acid, breaks down, forming two phenolic compounds, i.e., caffeic acid and quinic acid. Microorganisms can further change these caffeic and quinic acids into other compounds. The objective of this study was to identify the compounds that result when food microorganisms, specifically Lactobacillus casei, Leuconostoc mesenteroides, Saccharomyces cerevisiae, and Rhizopus oryzae break down chlorogenic acid. Chlorogenic acid (caffeoylquinic acid) was added to the NB and PDB media. After sterilization, L. casei and Leu. mesenteroides suspensions were each poured into NB containing 2 g/L chlorogenic acid, and S. cerevisiae and R. oryzae suspensions were each poured into PDB containing 2 g/L chlorogenic acid. These cultures were incubated for four days at 28°C in a shaking water bath (90 rpm). Lactobacillus casei and Leu. mesenteroides performed higher degradation of chlorogenic acid, while R. oryzae performed lower degradation of chlorogenic acid. The findings showed that bacterium L. casei could break down chlorogenic (caffeoylquinic) acid into eight phenolic compounds, i.e., gallic acid, shikimic acid, quinic acid, dihydrocaffeic acid, caffeic acid, ferulic acid, p-coumaric acid, and isoferulic acid. Other microorganisms also broke down chlorogenic acid in the same way as L. casei, except that the bacterium Leu. mesenteroides did not produce p-coumaric acid, fungus R. oryzae did not produce isoferulic acid, and yeast S. cerevisiae did not produce ferulic and p-coumaric acids.
Co-Authors ELYNA WAHYU TRISNAWATI HILDA ALFIANI SETYONO RATNA SETYANINGSIH Suranto TJAHJADI PURWOKO TRIANA KUSUMANINGSIH Venty Suryanti