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All Journal Jurnal MedScientiae
Susana Elya Sudrajat
Departemen Farmakologi, Fakultas Kedokteran dan Ilmu Kesehatan, Universitas Kristen Krida Wacana, Jakarta, Indonesia.
Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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The Potential of Natural Ingredients Cardamom, Cloves, Black Pepper, and Ginger as Sources of Natural Antioxidant Susana Elya Sudrajat; Diana Wijaya; Michelle Amanda Lau
Jurnal MedScientiae Vol. 2 No. 1 (2023): April
Publisher : Fakultas Kedokteran dan Ilmu Kesehatan Ukrida

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36452/JMedScientiae.v2i1.2964

Abstract

Antioxidants are well known for their various benefits in counteracting free radicals. However, artificial antioxidants are not recommended because of their toxic effects. Therefore, natural antioxidants are preferred and can be found in spices such as cardamom, cinnamon, clove, black pepper, and ginger which are the main ingredients of Pletok beer. This study was conducted to determine the best infusion method and the antioxidant potential of the five spices. This study used the infusion method at 90ºC and 100ºC, for 15 minutes and 30 minutes respectively, and the 2,2 diphenyl-1-picryhydrazyl (DPPH) method for antioxidant test. Then the dry weight of the sample was also measured on the 90ºC infusion method for 30 minutes. It is shown that ginger had the strongest antioxidant activity among all samples at the 100ºC extraction method for 30 minutes with an Inhibition Concentration 50 (IC50) value of 57.45 µg/mL. Then cinnamon with 67.55 µg/mL and black pepper with 80.57 µg/mL, both at 90ºC for 30 minutes. Cardamom was best at 90ºC for 15 minutes with 87.15 µg/mL. While cloves had the weakest antioxidant activity among all samples. The antioxidant activity of each ingredients is strongly determined by temperature and heating time.
Tinjauan Pustaka: Potensi Aktivitas Antioksidan Spirulina sp Terhadap Penyakit-penyakit Metabolik dan Proses Degeneratif Arya Patadan; Marina Astrid Rumawas; Susana Elya Sudrajat
Jurnal MedScientiae Vol. 2 No. 3 (2023): Desember
Publisher : Fakultas Kedokteran dan Ilmu Kesehatan Ukrida

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36452/JMedScientiae.v2i3.2978

Abstract

Free radicals are normal metabolites in the form of molecules of one or more unpaired electrons, so they are highly reactive and can cause cell damage and disrupt homeostasis. Depletion of antioxidants or accumulation of free radicals can cause oxidative stress, which plays a role in various disease processes such as inflammation, cancer, hemochromatosis, emphysema, high blood pressure to the aging process. Spirulina platensis is also known as blue-green filamentous algae because it is a colony-forming blue-green autotroph where columnar cells are arranged in columns to form twisted filaments resembling helices. C-Phycocyanin is one of the major groups of water-soluble and widely distributed phycobiliprotein in spirulina. The purpose of writing this literature review is to determine the potential antioxidant activity of Spirulina platensis against metabolic diseases and degenerative processes. This writing is in the form of a literature study by searching for data using two databases, Pudmed and Google Scholar. The keywords used are, Spirulina platensis, antioxidant activity, metabolic and degenerative diseases. After being selected based on inclusion and exclusion criteria, 21 references were obtained for review. Spirulina platensis has shown antioxidant, antidiabetic and antihypertensive effects in vitro and in vivo.
Co-Authors Arya Patadan Diana Wijaya Marina Astrid Rumawas Michelle Amanda Lau