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All Journal JURNAL KIMIA SAINS DAN APLIKASI
Enny Fachriyah
Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang|Diponegoro University|Indonesia
Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering

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Antioxidant Activity of Flavonoids from Cassava Leaves (Manihot esculenta Crantz) Enny Fachriyah; Ifan Bagus Haryanto; Dewi Kusrini; Purbowatiningrum Ria Sarjono; Ngadiwiyana Ngadiwiyana
Jurnal Kimia Sains dan Aplikasi Vol 26, No 1 (2023): Volume 26 Issue 1 Year 2023
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.26.1.10-18

Abstract

The community uses cassava leaves for cooking because of their high protein content, β-carotene, Fe, Mg, Zn, S, Ca, Zn, Ni, and K. Cassava leaves contain various secondary metabolites, including flavonoids, saponins, tannins, phenolics, steroids, anthocyanins, and anthraquinones. The antioxidant activity of flavonoid compounds in cassava leaves (Manihot esculenta Crantz) has been successfully investigated. This study consisted of six stages: the preparation of ethanol extract of cassava leaves, phytochemical screening, determination of total flavonoid content in the extract, isolation of flavonoids, and purity testing of flavonoid isolates using the chromatographic method, identification of the structure of pure flavonoid isolates using a UV-Vis spectrophotometer with the addition of a shear reagent, FTIR, and LC-MS/MS. As well as test the antioxidant activity using the DPPH method. The yield of ethanol extract from cassava leaf in this study was 14.67%. The results of the phytochemical screening showed that the cassava leaves and the ethanol extract of cassava leaves contained alkaloids, flavonoids, saponins, tannins, quinones, steroids, phenolics, and triterpenoids. The total content of flavonoids in the ethanol extract was 35.71 mg EQ/g extract. UV-Vis, FTIR, and LC-MS/MS analysis revealed that the flavonoid isolate was quercetin. The results of the antioxidant activity of the ethanol extract and BC isolate showed IC50 of 81.76 ± 0.505 mg/L and 77.85 ± 4.708 mg/L.
Encapsulation of Cinnamaldehyde using Chitosan: Stability, Mucoadhesive and Cinnamaldehyde Release Purbowatiningrum Ria Sarjono; Ngadiwiyana Ngadiwiyana; Enny Fachriyah; Ismiyarto Ismiyarto; Nor Basid Adiwibawa Prasetya; Khikmah Khikmah
Jurnal Kimia Sains dan Aplikasi Vol 21, No 4 (2018): volume 21 Issue 4 Year 2018
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2829.242 KB) | DOI: 10.14710/jksa.21.4.175-181

Abstract

Cinnamaldehyde contained in cinnamon oil is useful as an antidiabetic; however, it has very low oral bioavailability. One effort to increase oral bioavailability of cinnamaldehyde is by encapsulation using chitosan. Encapsulation of cinnamaldehyde in chitosan has been successfully made in the form of powder. The aim of this study was to obtain data of stability, mucoadhesive and cinnamaldehyde release from cinnamaldehyde encapsulated chitosan. Stability tests were performed physically and chemically. Mucoadhesive tests were carried out in vitro in two steps, which were granule fabrication and then mucoadhesive test. The results showed that the levels of cinnamaldehyde decreased within 4 weeks, from the first to the fourth week 100%; 99.87%; 98.85%; 97.33%, respectively. Cinnamaldehyde powder did not change significantly in specific gravity, pH, centrifugation and organoleptic after a month. The release precentage of cinnamaldehyde in acidic media pH 1.2 for 180 minutes was 83.4%, whereas in alkaline media pH 7.4 for 360 minutes was 61%. The cinnamaldehyde encapsulated chitosan nanoparticle powder performed mucoadhesive capacity in the gastric mucosa and in the intestinal mucosa of 91.5% and 84.61%, respectively.
Effect of Clove Flower Essential Oil (Syzygium aromaticum) Addition on the Antibacterial and Antioxidant Activities of Lemongrass Essential Oil (Cymbopogon citratus) Enny Fachriyah; Safira Kaltsum Annuru; Ismiyarto Ismiyarto; Purbowatiningrum Ria Sarjono
Jurnal Kimia Sains dan Aplikasi Vol 29, No 5 (2026): Volume 29 Issue 5 Year 2026
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.29.5.361-372

Abstract

Indonesia, as a tropical country, possesses substantial potential for the development and utilization of essential oils, particularly those derived from lemongrass (Cymbopogon citratus) and clove flowers (Syzygium aromaticum). Lemongrass essential oil is rich in citral and exhibits notable antibacterial activity; however, its antioxidant activity is relatively low. In contrast, clove essential oil is predominantly composed of eugenol, a compound recognized for its strong antibacterial and antioxidant properties. This study aimed to evaluate the effect of clove essential oil addition on the antibacterial and antioxidant activities of lemongrass essential oil. The essential oils were obtained through steam distillation and characterized using gas chromatography–mass spectrometry (GC–MS). Biological activities were assessed by determining total phenolic content, antioxidant activity using the DPPH assay, and antibacterial activity against Staphylococcus aureus and Escherichia coli. The results demonstrated that the addition of clove essential oil increased the total phenolic content and enhanced both the antioxidant and antibacterial activities of lemongrass essential oil. Among the tested combinations, the 1:2 (lemongrass) ratio exhibited the strongest antioxidant activity, with an IC50 value of 14.400 mg/L, which was substantially lower than that of lemongrass essential oil alone (262.28 mg/L). In the antibacterial assay, the 2:1 ratio showed the strongest inhibitory activity against Staphylococcus aureus, whereas the 1:1 ratio was more effective against Escherichia coli. These findings indicate that the addition of clove essential oil enhances the biological activities of lemongrass essential oil, resulting in additive effects on both antioxidant and antibacterial properties. Therefore, the combination of lemongrass and clove essential oils shows promise as a natural source of antibacterial and antioxidant agents.
Combination of Nutmeg Seed (Myristica fragrans Houtt.) and Lemongrass (Cymbopogon citratus) Essential Oils: Evaluation of Antioxidant and Antibacterial Activities Enny Fachriyah; Tyara Qisti Aisyah; Muhammad Badrul Huda
Jurnal Kimia Sains dan Aplikasi Vol 29, No 5 (2026): Volume 29 Issue 5 Year 2026
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.29.5.338-346

Abstract

Essential oils are secondary metabolites that exhibit various biological activities, such as antioxidants and antibacterial activities. This study aimed to evaluate the antioxidant and antibacterial activities of nutmeg seed (Myristica fragrans Houtt.) and lemongrass (Cymbopogon citratus) essential oils, as well as their combination. The essential oils were obtained by steam distillation, physically characterized, and their chemical components analyzed using GC-MS. Antioxidant activity was determined using the DPPH method, and antibacterial activity was evaluated using the well-diffusion method against E. coli and S. aureus. The results showed that nutmeg seed essential oil contained α-pinene (18.49%) as the major compound with moderate antioxidant activity (IC50 = 139.49 mg/L), whereas lemongrass essential oil was dominated by α-pinene (29.19%) with lower antioxidant activity (IC50 = 263.54 mg/L). In antibacterial assays, nutmeg essential oil showed moderate to strong activity, while lemongrass essential oil exhibited weak to moderate activity. Among the combinations, the ratio of 2:1 (nutmeg:lemongrass) demonstrated the highest antibacterial activity, with inhibition zones of 13.50 mm against E. coli and 14.00 mm against S. aureus at 50% concentration, indicating improved antibacterial effects compared to other combinations. The combined essential oils of nutmeg and lemongrass exhibited bacteriostatic activity and showed improved antibacterial effects; however, no enhancement in antioxidant activity was observed.
Co-Authors Dewi Kusrini Ifan Bagus Haryanto Ismiyarto Ismiyarto Khikmah Khikmah Muhammad Badrul Huda Ngadiwiyana Ngadiwiyana Nor Basid Adiwibawa Prasetya Purbowatiningrum Ria Sarjono Safira Kaltsum Annuru Tyara Qisti Aisyah