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All Journal ALCHEMY Jurnal Penelitian Kimia Annales Bogorienses
Nuryana, Isa
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Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Materials Science & Nanotechnology

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Catechin Contents, Antioxidant, and Antibacterial Activities of Different Types of Indonesian Tea (Camellia sinensis) Nuryana, Isa; Ratnakomala, Shanti; Fahrurrozi, Fahrurrozi; Juanssilfero, Ario Betha; Andriani, Ade; Putra, Filemon Jalu Nusantara; Rezamela, Erdiansyah; Wulansari, Restu; Prawira-Atmaja, M. Iqbal; Lisdiyanti, Puspita
Annales Bogorienses Vol. 24 No. 2 (2020): Annales Bogorienses
Publisher : BRIN

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Abstract

Tea is one of the most popular beverages in the world. Produced from Camellia sinensis leaves, tea has been studied to provide health benefits due to the content of important metabolites. This study aimed to investigate the catechin contents, antioxidant, and antibacterial activities of Indonesian tea varieties, namely green tea, black tea, and white tea. Tea infusion was prepared by extracting 1 g of each sample into 10 mL of distilled water and incubated at 80 °C for 60 min. The catechin and epigallocatechin gallate (EGCG) contents of tea extracts were determined using high-performance liquid chromatography (HPLC). Antioxidant activity was measured using the free radical method with 2,2-diphenyl-1-pycrylhidrazyl (DPPH), while antimicrobial activity was assesed using paper disc diffusion assay. The results indicated that green tea had the highest contents of catechin (646 ± 17.14 mg/L) and EGCG (997.8 ± 36.72 mg/L), and antioxidant activity with IC50 of 5.65 µg/mL. Furthermore, green tea and white tea extracts showed inhibitory activity against Gram-positive bacteria such as Micrococcus luteus, Bacillus subtilis, and Staphylococcus aureus whereas black tea had no activity against all bacterial strains tested. Generally, we concluded that white tea and green tea contributed to the higher content of catechins and exhibited strong antioxidant and antibacterial properties.
Laccase and Manganese Peroxidase (MnP) Activities in the White-Rot Fungus Trametes hirsuta in Response to Aromatic Compounds Nuryana, Isa; Ilmiah, Zidny; Andriani, Ade; Yopi, Yopi
Annales Bogorienses Vol. 23 No. 2 (2019): Annales Bogorienses
Publisher : BRIN

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Abstract

The current interest in exploring white-rot fungi has been concentrated in increasing their ligninolityc enzyme production such as laccase and manganese peroxidase (MnP) due to the great value in industrial application. The presence of appropiate inducers can enhance the enzyme production. Hence, the aim of the study was to investigate the activity of laccase and MnP in response to various aromatic compounds. The fungus Trametes hirsuta was cultured in Glucose Yeast Peptone (GYP) broth (pH 5.0) with the addition of 0.5% of sorghum biomass as substrate. The cultures were then incubated on rotary shaker at 150 rpm at 27oC. The 7-day-old cultures were then supplemented with different aromatic compounds, namely caffeic acid, gallic acid, syringic acid, trans-cinnamic acid, vanillin, and veratryl alcohol. Our results demonstrated that veratryl alcohol, gallic acid and vanillin gave an inductive effect on the value of laccase and MnP activities, with vanillin showing the highest induction. On the contrary, the level of laccase and MnP activities remained low in the presence of aromatic compound such as syringic acid, trans-cinnamic acid and caffeic acid. To conclude, our study reveals that aromatic compounds can be potential as inducers and may contribute to the improvement of laccase and MnP productivity by T. hirsuta.
Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity Agustriana, Eva; Valentino, Herly Angga; Rahmani, Nanik; Nuryati, Nuryati; Firmanto, Hendy; Rachmayati, Rike; Yulianti, Siti Eka; Nuryana, Isa; Yopi, Yopi; Lisdiyanti, Puspita
ALCHEMY Jurnal Penelitian Kimia Vol 19, No 1 (2023): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.19.1.60831.23-31

Abstract

Cacao is attractive for its flavor and taste and its beneficial effects. Therefore, this commodity is promising to be developed as a functional food. Many studies reported the bioactive compounds in cacao beans and their health benefits. However, to attain desirable flavor and taste, the curing process of cacao beans is a common practice, in which fermentation is one of the processes. Despite its significance, fermentation also alters the bioactive components in cacao beans. To develop a functional food rich in bioactive compounds, measuring the bioactive contents of treated and untreated cacao beans is desired. For that reason, in this study, the analysis of total polyphenol, flavonoid, catechin, and epicatechin, as well as the radical scavenging activity of fermented cacao beans, was performed. The study revealed that fermentation negatively affected all parameters. Cacao beans fermentation up to 96 h resulted in the loss of 54% of total polyphenol, 77% of total flavonoid, and 56% of radical scavenging activity. Determination of the flavan-3-ol components, catechin, and epicatechin,  revealed that they were reduced as the fermentation occurred.
Co-Authors ADE ANDRIANI Ario Betha Juanssilfero Erdiansyah Rezamela, Erdiansyah Eva Agustriana Fahrurrozi Fahrurrozi Firmanto, Hendy Ilmiah, Zidny M. Iqbal Prawira-Atmaja, M. Iqbal NANIK RAHMANI Nuryati Nuryati PUSPITA LISDIYANTI Putra, Filemon Jalu Nusantara Rachmayati, Rike Restu Wulansari, Restu SHANTI RATNAKOMALA Valentino, Herly Angga YOPI YOPI Yulianti, Siti Eka