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All Journal Journal Pharmaceutical Science and Application (JPSA) Pharmacy Reports
Yustiantara, Putu Sanna
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Antioxidant activity of fermented coffee beans Jelena, Jesslyn; Yustiantara, Putu Sanna
Pharmacy Reports Vol. 1 No. 2 (2021): Pharmacy Reports
Publisher : Indonesian Young Scientist Group and UPN Veteran Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (138.084 KB) | DOI: 10.51511/pr.25

Abstract

A green coffee bean contains phenolic compounds with strong antioxidant activity, such as chlorogenic acid. Fermentation is one of the ways to increase the antioxidant activity of coffee beans by using microorganisms. This review aims to study the antioxidant activity of fermented green coffee beans and the factors involved in the fermentation process. We selected original research articles providing data on the antioxidant activity of fermented green coffee beans published from 2015 to 2021. Fermented green coffee beans shows stronger antioxidant activity compared to the controls. The amount of substrate, yeast (as a starter), and fermentation duration influence the antioxidant activity of the fermented green coffee beans. The fermented green coffee beans with yeast had significantly higher antioxidant activity than those in unfermented coffee.
IMPLEMENTATION OF IMAGE ANALYSIS FROM THIN LAYER CHROMATOGRAM OF PURPLE SWEET POTATO LEAF EXTRACT IN CHEMICAL FINGERPRINTING Mirayanti, Ni Putu Dinda; Yustiantara, Putu Sanna; Wirasuta, I Made Agus Gelgel
Journal Pharmaceutical Science and Application Vol 5 No 2 (2023): Journal Pharmaceutical Science and Application
Publisher : Departement of Pharmacy, Faculty of Mathematic and Natural Science, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JPSA.2023.v05.i02.p01

Abstract

Background: Purple sweet potato (Ipomoea batatas L.) is a crop that contains rich amounts of anthocyanins and flavonoids. For maintaining its quality in preparations, fingerprint analysis using Thin Layer Chromatography (TLC) is commonly used. Objective: In this study, image analysis was implemented on the chromatogram to develop fingerprint profiles of the leaves of various types of purple sweet potatoes. Methods: Fingerprint analysis and acquisition of data were carried out by combining modern TLC equipment with software for image analysis. The in-situ fingerprint analysis using WinCats was compared with the image analysis results obtained in this study. The chemometric technique, cluster analysis, was performed to measure their difference in terms of sample classification. Cluster analysis was carried out to confirm that the clusters formed from image analysis were the same as those from WinCats. Results: The results obtained were two dendrograms, both showing the formation of two clusters but with a different order of samples. This study concluded that the data obtained from image analysis using ImageJ software resulted in clustering with a similarity of 38.15%, while the data obtained from WinCats software resulted in classification with a similarity of 28.31%. Both methods had issues in determining the fingerprint profiles, as evidenced by the low level of similarity. Conclusion: These results indicate that image analysis has the potential to be implemented for fingerprint profile development. However, further analysis is needed to align the Rf values and confirm the compounds in the peaks.
Co-Authors I Made Agus Gelgel Wirasuta Jelena, Jesslyn Mirayanti, Ni Putu Dinda