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All Journal Farmaka Indonesian Food Science and TechnologyJournal
Hazrina, Aghnia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health

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Journal : Indonesian Food Science and TechnologyJournal

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Antioxidant Activity of Premna serratifolia Linn. Leaf Extracts: A Comprehensive Analysis Using Various Testing Methods Muhaimin, Muhaimin; Iskandar, Yoppi; Hazrina, Aghnia; Hirzan, Rifanza; Khatib, Alfi; Syahri, Wilda
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37292

Abstract

Premna serratifolia Linn leaf possesses medicinal properties, useful in the treatment of cardiovascular diseases, skin diseases, inflammatory diseases, arthritis, rheumatism, anorexia, jaundice, intestinal worms, bad breath, lung infections, febrifuge, hypolipidemic, antioxidants, antidiabetic, CNS depressant and thalasemia treatment, among other things. The purpose of this study was to investigate the antioxidant effect of P. serratifolia Linn leaf from Indonesia. The leaves of P. serratifolia Linn were extracted with 95% ethanol and fractionated with n-hexane and ethyl acetate. The antioxidant activity was evaluated by various antioxidant assays, including  1-diphenyl-2-picrylhydrazyl (DPPH), 2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), nitric oxide scavenging and reducing power ability method. The extracts and fractions contained phytoconstituents such as alkaloid, flavonoid, phenolic, tanin, saponin, and steroid compounds, according to phytochemical analysis. The antioxidant activities were compared to standard antioxidant ascorbic acid. P. serratifolia Linn ethanol leaves extract showed a significant antioxidant activity in DPPH, ABTS, reducing power and nitric oxide scavenging methods compared others. The findings of the present study suggest that P. serratifolia Linn could be a potential source of natural antioxidant that could have greater importance as therapeutic agent in preventing or slowing oxidative stress related degenerative diseases.
Increased Toxicity Risk from Nanoparticulate System in Food and Drug Applications Hazrina, Aghnia; Muhaimin, Muhaimin; Chaerunisaa, Anis Yohana; Husni, Patihul; Wardhana, Yoga Windhu
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.40494

Abstract

Abstract— Nanotechnology involves manipulating matter at the atomic and molecular levels, leading to the creation of new materials for food and drug application with properties that are not always easily anticipated based on existing knowledge. Among the nearly infinite variety of these substances, some are toxic to biological systems, others are generally harmless, and yet others confer health advantages. The biocompatibility and distribution of these materials must be assessed prior to their use in biological and environmental. Consequently, it is essential to comprehend the toxicity of nanomaterials. Mechanisms of cellular uptake and nanoparticles dispersion in biological settings depend on their physicochemical properties. The pathways in which exposure to nanoparticles is harmful to health are through oxidative stress and inflammation. Recent research have indicated that nanoparticles may cause major health impacts when ingested, inhaled, or applied to the skin without precaution. The main sources of toxicity in nanomaterials include their size, shape, concentration, aspect ratio, crystallinity, surface charge, dissolution, and agglomeration. This review article aims to comprehensively summarize the toxicity aspects of nanoparticles for food and drug application, including physiochemical properties, mechanisms of nanoparticle toxicity, and the health risks, so as to provide an overview for future researchers to develop nanoparticulate in a safer way.
Co-Authors Alfi Khatib, Alfi Anis Yohana Chaerunisaa, Anis Yohana Hirzan, Rifanza IMAM ADI WICAKSONO, IMAM ADI Muhaimin Muhaimin Patihul Husni Wilda Syahri Yoga Windhu Wardhana Yoppi Iskandar