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ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC, AND FLAVONOID CONTENTS OF THE EXTRACT OF ENDOPHYTIC FUNGI DERIVED FROM TURMERIC (Curcuma longa) LEAVES Eris Septiana; Siti Irma Rahmawati; Fauzia Nurul Izzati; Partomuan Simanjuntak
Jurnal Farmasi Sains dan Komunitas (Journal of Pharmaceutical Sciences and Community) Vol 16, No 2 (2019)
Publisher : Sanata Dharma University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.551 KB) | DOI: 10.24071/jpsc.001953

Abstract

Air pollution can increase free radicals that may worsen some diseases. Antioxidants such as phenol and flavonoid compounds are known to counteract these free radicals. Long term use of synthetic antioxidants is known to cause bad effects on the body. Therefore, the necessity to search for natural antioxidants from plants and its endophytic microbes continues with the hope to obtain potential natural antioxidants with minimum side effects. The purpose of this study was to determine the antioxidant activity, total phenolic, and flavonoid contents of the extract of endophytic fungi which were derived from the Bogor-originated turmeric leaves via in vitro isolation. DPPH free radical scavenging method was used to determine in vitro antioxidant activity. The total phenolic and flavonoid contents assays were based on the Follin-Ciocalteu and aluminium chloride reagents, respectively. The extract of endophytic fungi of Bo.Ci.Cl.D1 and Bo.Ci.Cl.D2 showed antioxidant activity with IC50 value at 24.04 and 96.08 mg/L, respectively. Total phenolic content of Bo.Ci.Cl.D1 and Bo.Ci.Cl.D2 extracts were 113.47 and 81.83 mg gallic acid equivalent/g extract respectively. Total flavonoid content of Bo.Cl.D1 and Bo.Ci.Cl.D2 extracts were 41.79 and 38.50 mg quercetin equivalent/g extract, respectively. Based on these assays, it could be concluded that the extract of Bo.Ci.Cl.D1 has better antioxidant activities than Bo.Ci.Cl.D2.
AKTIVITAS PENGHAMBATAN BAKTERI PEMBENTUK HISTAMIN DAN ANTIOKSIDAN KAPANG ENDOFIT KUNYIT YANG BERPOTENSI SEBAGAI PENGAWET ALAMI Eris Septiana; Partomuan Simanjuntak
Biopropal Industri Vol 7, No 1 (2016)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (576.513 KB) | DOI: 10.36974/jbi.v7i1.700

Abstract

Microorganisms activity and oxidation process can contribute to food spoilage occurrence. Natural source that have antimicrobial activity and antioxidant are potential as a natural preservative. The aims of this study are to investigate the endophytic fungi from turmeric plant which have antibacterial toward histamine-producing bacteria and antioxidant activity. Antibacterial activity of histamine-producing bacteria was done by paper disc diffusion, whereas the antioxidant activity was performed by free radical scavenging method. In the paper disc diffusion method were obtained 3 isolates which have the highest diameter of inhibition at concentration of 20.000 ppm: from root (15 mm), flower (14 mm) and  rhizome (13 mm). Also at the antioxidant assay, the lowest IC50 values were isolates from root (39,52 ppm), flower (157,93 ppm) and rhizome (96 ppm). Endophytic fungi from root, flower and rhizome had antimicrobial and antioxidant activity thus they could potentially used as a natural food preservative.Keywords: antibacterial, antioxidant, endophyte, preservative,  turmericABSTRAKAktivitas mikroorganisme dan proses oksidasi dapat menyebabkan kerusakan pangan. Bahan alam yang mempunyai aktivitas sebagai antimikroba dan antioksidan berpotensi sebagai bahan pengawet alami. Penelitian ini bertujuan untuk mengetahui kapang endofit asal tanaman kunyit yang memiliki aktivitas antibakteri penghasil histamin dan antioksidan. Aktivitas antibakteri penghasil histamin dilakukan dengan menggunakan metode difusi cakram kertas, sedangkan aktivitas antioksidan dilakukan dengan metode peredaman radikal bebas. Pada metode difusi cakram kertas didapatkan 3 isolat yang memiliki diameter daya hambat tertinggi sampai konsentrasi 20.000 ppm yaitu berasal dari akar (15 mm), bunga (14 mm) dan rimpang (13 mm). Pada uji antioksidan didapatkan nilai IC50 terendah yaitu isolat yang berasal dari akar (39,52 ppm), bunga (157,93 ppm) dan rimpang (96 ppm). Isolat kapang endofit yang berasal dari akar, bunga dan rimpang memiliki aktivitas antimikroba dan antioksidan sehingga berpotensi digunakan sebagai bahan pengawet makanan alami.Kata kunci: antibakteri, antioksidan, endofit, kunyit, pengawet
Co-Authors Eris Septiana Fauzia Nurul Izzati Rahmawati, Siti Irma