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All Journal Journal of Food and Pharmaceutical Science Journal of Food and Pharmaceutical Sciences
Verda Farida
Department of Pharmaceutical Technology, Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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Nanosuspension Increases the Solubility of Flavonoid Content of Moringa oleifera Extract and Antioxidant Activity Hardi Astuti Witasari; Kintoko Kintoko; Yusron Umar; Nuri Ari Efiana; Verda Farida
Journal of Food and Pharmaceutical Sciences Vol 14, No 4 (2026): J.Food.Pharm.Sci (In Press)
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.27841

Abstract

The development of natural antioxidants has become increasingly important due to the issues associated with synthetic alternatives. Moringa oleifera, rich in flavonoids, shows great promise for powerful antioxidants. This study aims to increase the solubility of flavonoid content and antioxidant activity of an extract from Moringa oleifera leaves (e-Mol) by converting it into a nanosuspension. The nanosuspension extract from Moringa oleifera leaves (nse-Mol) was prepared using Tween 80, HPMC, and a combination of both as stabilizing agents. The formulations were characterized by measuring particle size, zeta potential, and polydispersity index to assess stability and uniformity. The flavonoid content was determined using a colorimetric method, expressed as quercetin equivalents. Furthermore, antioxidant activity (IC50) was assessed by measuring free radical inhibition using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The results indicate that the characterization of nse-Mol with Tween 80 meets the standards for nanomolecular stability, thereby enhancing its antioxidant activity. The flavonoid content of nse-Mol (539.31±8.88 mg QE/g) was higher than that of e-Mol (384.61±57.22 mg QE/g), and the IC50 value of nse-Mol (35.67±4.18 μg/mL) was lower than that of e-Mol (99.72±0.40 μg/mL). This suggests that converting Moringa oleifera extract into a nanosuspension can effectively increase both flavonoid solubility and antioxidant activity.
Nanosuspension Increases the Solubility of Flavonoid Content of Moringa oleifera Extract and Antioxidant Activity Hardi Astuti Witasari; Kintoko Kintoko; Yusron Umar; Nuri Ari Efiana; Verda Farida
Journal of Food and Pharmaceutical Sciences Vol 14, No 4 (2026): J.Food.Pharm.Sci (In Press)
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.27841

Abstract

The development of natural antioxidants has become increasingly important due to the issues associated with synthetic alternatives. Moringa oleifera, rich in flavonoids, shows great promise for powerful antioxidants. This study aims to increase the solubility of flavonoid content and antioxidant activity of an extract from Moringa oleifera leaves (e-Mol) by converting it into a nanosuspension. The nanosuspension extract from Moringa oleifera leaves (nse-Mol) was prepared using Tween 80, HPMC, and a combination of both as stabilizing agents. The formulations were characterized by measuring particle size, zeta potential, and polydispersity index to assess stability and uniformity. The flavonoid content was determined using a colorimetric method, expressed as quercetin equivalents. Furthermore, antioxidant activity (IC50) was assessed by measuring free radical inhibition using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The results indicate that the characterization of nse-Mol with Tween 80 meets the standards for nanomolecular stability, thereby enhancing its antioxidant activity. The flavonoid content of nse-Mol (539.31±8.88 mg QE/g) was higher than that of e-Mol (384.61±57.22 mg QE/g), and the IC50 value of nse-Mol (35.67±4.18 μg/mL) was lower than that of e-Mol (99.72±0.40 μg/mL). This suggests that converting Moringa oleifera extract into a nanosuspension can effectively increase both flavonoid solubility and antioxidant activity.
Co-Authors Hardi Astuti Witasari Kintoko Kintoko Nuri Ari Efiana Yusron Umar