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Kalpana, Chinnappan A
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Solanum betaceum (Terong Belanda): Buah Asli India yang Kaya Antioksidan: Solanum betaceum (Tamarillo): A Potential Antioxidant Rich Indigenous Fruit of India Arivazhagan, Suganya; Kalpana, Chinnappan A
Amerta Nutrition Vol. 9 No. 2 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i2.2025.319-328

Abstract

Background: Solanum betaceum, commonly known as tamarillo, a nutritious fruit rich in vitamin C, dietary fibre, and an essential antioxidant that protects cells from free radical damage, contributing to overall health. Objectives: The study aimed to achieve the confirmation of antioxidant activity of fruit followed by functional group and components identification. Methods: Fiber content was determined enzymatically. Phytochemicals were screened using polar solvent extracts, with Gas Chromatography-Mass Spectrometry identifying metabolites and Fourier Transform Infrared Spectroscopy characterizing secondary metabolites. Antioxidant capacity was measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. Results: Fresh tamarillo fruit exhibited a high content of dietary fiber (47.3 g/100 g), Vitamin C (27 mg/100 g), and β-carotene (832 mcg/100 g) the major nutrients accounts for the antioxidant. Phytochemical screening revealed the highest abundance of phenolic compounds, flavonoids, terpenoids, and quinones in the methanol extracts. Identification of functional groups used to confirm the presence of bioactive components: OHalcoholic/phenolic (3300-2900 cm-1), C=Caromatic(1600-1450cm-1), C-Haromatic(680-470 cm-1). with Gas Chromatography-Mass Spectrometry analysis identified various metabolic components, including beta-Bisabolene, Hexadecanoic acid methyl ester, Palmitic acid, Pentadecanecarboxylic acid, Heneicosane, Eicosane, Dotriacontane, Myrtenyl formate, and Isobutyric acid. The DPPH free radical scavenging assay demonstrated tamarillo fruit’s potent antioxidant activity, with an IC50 value of (22.1 µg/mg mL⁻¹) significantly lower than the control (p-value<0.001). Conclusions: These findings revealed a broad spectrum of beneficial properties in tamarillo. Presence of vitamin C and dietary fibre confirms the antioxidant activity and it makes tamarillo a promising fruit for the prevention of cancer and other degenerative diseases.
Pemanfaatan Berkelanjutan Limbah Anggur melalui Uji Fitokimia dan Bioaktivitas untuk Pemakaian Nutraseutik Biji dan Kulit yang Dikeringkan di Bawah Sinar Matahari: Sustainable Utilization of Grapevine Waste as a Nutraceutical Ghosh, Somali; Kalpana, Chinnappan A
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.146-153

Abstract

Background: Grape (Vitis vinifera L.), a widely cultivated fruit, generates substantial waste during wine production. Traditionally discarded, this waste was reviewed for various applications, including chemicals, bio-products, and pigments. Objectives: Sundried seeds (SDS) and peel (SDP) of grapes (Vitis vinifera L.) were investigated for phytochemical composition and potential bioactivity as waste material for potential health benefits. Methods: Grapevine waste, specifically seeds and peel, was sun-dried and employed for the experimental study with convenient sampling for quantitative analysis. The dried samples were subjected to Fourier-transform infrared (FTIR) spectroscopy to identify primary and secondary metabolites. Ultraviolet-visible (UV-Vis) spectrophotometry was used to quantify specific compounds, including flavonoids, alkaloids, steroids, and phenolic compounds. Antioxidant activity was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay with different solvents (aqueous, ethanolic, and methanolic). Antimicrobial assays were tested against Staphylococcus aureus and Escherichia coli. Results: Sundried seeds (SDS) and peel (SDP) exhibited respective concentrations of 128 mg/ml and 141 mg/ml for flavonoids, 95 AE/g and 103 AE/g for alkaloids, 10.2 mg/ml and 9.6 mg/ml for steroids, and 170 GAE/g and 187 GAE/g for phenolic compounds.IC50 yield of SDS extracts exhibited in aqueous(5.84 ppm) and methanolic solvents(6.75 ppm), while SDP extracts showed moderate to strong activity in ethanol(47.71ppm) and methanol(84.50 ppm). Staphylococcus aureus inhibited the zone of 9 mm and 10mm and Escherichiacoli ruptured the membrane in 10 mm and 8 mm on both samples. Conclusions: Sundried seeds and peel from grapevine waste exhibited promising antioxidant and antimicrobial properties, promising further research for potential value-added applications.
Tinjauan Sistematis tentang Pencetakan Makanan 3D: Perkembangan dari Konsep Menjadi Realita: A Systematic Review on 3D Food Printing: Progressing from Concept to Reality Manivelkumar, Koushikha Namakkal; Kalpana, Chinnappan A
Amerta Nutrition Vol. 9 No. 1 (2025): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v9i1.2025.176-185

Abstract

Background: Using 3D printing technology, novel items can be created from various materials, including edible ones, addressing the growing importance of sustainable food chains and personalized nutrition. As the latest advancement in additive manufacturing, 3D printing meets diverse customer demands by producing customized food items tailored to individual nutritional needs. Objectives: This literature evaluation focuses on the applications, technical advancements, and future possibilities of 3D food printing. By assessing recent developments, the study explores its adaptability and transformative potential in addressing global issues such as sustainability and personalized nutrition. Methods: To include up-to-date and relevant data, PubMed, Google Scholar, and Scopus were searched for research on "3D Food Printing," "Food Technology," "Food Formulation," and "Customized Diet" from 2018 to 2024. Data extraction and synthesis were conducted on 31 reports selected from 687 search results after removing duplicates and applying filters. Discussions: The study highlights the use of 3D food printers for creating dairy products, fish and meat, pasta, biscuits, chocolates, and cereal-based foods. Applications span industries such as space food, elderly and school children's nutrition, military food, hospitals, and restaurants. Future research directions include food characterization through color analysis, moisture content, water activity, physiochemical properties, and microbiological studies. Conclusions: This study highlights the potential advantages of 3D food printing technology, including healthier food options, novel dining experiences, and diet customization. It underscores its transformative capacity to impact the global economy while addressing sustainability and personalized nutrition challenges.
Co-Authors Arivazhagan, Suganya Ghosh, Somali Manivelkumar, Koushikha Namakkal