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All Journal Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Pharmaciana: Jurnal Kefarmasian BIOCITY: Journal of Pharmacy Bioscience and Clinical Community
Warsi Warsi
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Bioactive Compounds Content and Pharmacological Activities of Chili Pepper (Capsicum Sp.) Swastiari Dwi Yanti; Warsi Warsi
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v6i2.17401

Abstract

Chili pepper (Capsicum sp.) is an essential spice belonging to the Solanaceae family. Chili pepper is consumed as a food source, additive in the food industry, and necessary medicine. Chili pepper is rich in nutrients and secondary metabolites to generate new bioactive compounds. Chili pepper fruit contains bioactive compounds including alkaloids, capsaicinoid, carotenoids (anteraxanthin, β-carotene, capsanthin, violaxanthin, β-cryptoxanthin, zeaxanthin, lutein epoxide, capsorubin, and neoxanthin), peptides (defensin, thionin-like peptide), phytol, fatty acids (myristic acid, methyl stearic, methyl linoleic), phenolic (chlorogenic acid) and flavonoids (quercetin, luteolin, rutin). The compounds in chili pepper constitute a bioactive source that acts as an antioxidant, antimicrobial, antifungal, anti-inflammatory, anti-obesity, anti-diabetic, and dyslipidemia. This review intends to describe the content of bioactive compounds that are very beneficial for health. This review is expected to increase chili consumption and its application in the food industry
SINTESIS 4–HIDROKSI–3–KLOROBENZALDEHID DARI p–HIDROKSIBENZALDEHID DAN GAS Cl2 Warsi Warsi
Pharmaciana Vol 5, No 1 (2015): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (917.314 KB) | DOI: 10.12928/pharmaciana.v5i1.2967

Abstract

Curcumin is a compound which potential to be developed. The curcumin analogues havebeen synthesized. The compound 3–chloro–4–hydroxybenzaldehyde was used as starting material inthe synthesis of curcumin analogues with Cl substituent on the aromatic ring. The compound of3–chloro–4–hydroxybenzaldehyde were synthesized by chlorination reaction betweenp–hydroxybenzaldehyde and Cl2 gas. The purity of 3–chloro–4–hydroxybenzaldehyde wasdetermined base on the melting range, thin layer chromatography and LC–MS. The structureidentification of the compound was observed done by spectrometry techniques, including massspectra (ESI–MS), infrared spectra (cm-1, KBr), Nuclear Magnetic resonance proton spectra (δ, ppm,DMSO-d6, 1H–NMR, 500 MHz) and UV–Vis spectra. Chlorination reaction ofp–hydroxybenzaldehyde produced yellow crystal of 3–chloro–4–hydroxybenzaldehyde, its meltingrange is 128.1 to 130.8ºC. The average yield obtained of this reseach is 51.37%.
Aktivitas Antioksidan Ekstrak Metanol dan Fraksi N-Heksan-Etil Asetat Buah Paprika Merah (Capsicum annuum L.) Nur Anisah; Warsi Warsi; Muhammad Eka Putra Ramandha; Widani Darma Isasih; Rizqa Inayati; Nurul Indriani
Biocity Journal of Pharmacy Bioscience and Clinical Community Vol 1 No 1 (2022): Biocity: Journal of Pharmacy Bioscience and Clinical Community
Publisher : Department of Pharmacy, Bumigora University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/biocity.v1i1.2459

Abstract

Buah paprika merah (Capsicum annuum L.) mengandung diantaranya adalah vitamin E, vitamin C, karotenoid, dan kapsaisinoid yang dapat digunakan sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan pada ekstrak metanol dan fraksi n-heksan-etil asetat buah paprika merah. Buah paprika merah segar diekstraksi dengan metode maserasi menggunakan pelarut metanol teknis kemudian difraksinasi secara bertingkat menggunakan pelarut n-heksan-dietil eter, hasil fraksi tidak larut n-heksan-dietil eter kemudian difraksinasi kembali menggunakan pelarut n-heksan-etil asetat. Fraksi n-heksan-etil asetat diuji secara kualitatif terhadap senyawa karotenoid yaitu β-karoten dengan uji KLT menggunakan fase diam silika gel F254 dan fase gerak metanol: aseton (1:1). Uji kuantitatif aktivitas antioksidan dilakukan dengan metode penangkapan radikal DPPH dengan parameter nilai IC50. Nilai IC50 selanjutnya dianalisis dengan menggunakan SPSS versi 20. Hasil uji kualitatif menunjukkan bahwa ekstrak metanol dan fraksi n-heksan-etil asetat mengandung senyawa β-karoten. Aktivitas antioksidan ekstrak metanol, fraksi n-heksan-etil asetat, dan standar β-karoten memiliki nilai IC50 berturut-turut sebesar 307,91, 281,69, dan 81,26 μg/mL. Berdasarkan hasil statistik, nilai IC50 fraksi n-heksan-etil asetat lebih kecil signifikan apabila dibandingkan dengan ekstrak metanol buah paprika merah. Namun lebih besar apabila dibandingkan dengan standar β-karoten. Fraksi n-heksan-etil asetat memiliki aktivitas antioksidan yang lebih poten apabila dibandingkan dengan ekstrak metanol buah paprika merah. Namun kurang poten apabila dibandingkan dengan standar β-karoten.
Co-Authors Muhammad Eka Putra Ramandha Nur Anisah Nurul Indriani Rizqa Inayati Swastiari Dwi Yanti Widani Darma Isasih