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Journal of Food and Pharmaceutical Science
Published by Universitas Gadjah Mada
ISSN : 20897200     EISSN : 23390948     DOI : https://doi.org/10.22146/jfps.581
Core Subject : Health, Science,
Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology
FOCUS AND SCOPE Journal of Food and Pharmaceutical Sciences offers scientists, researchers, and other professionals to share knowledge of scientific advancements. The journal will publish original research articles, review articles, short communication, and letter to editor. The area of focus should cover all aspects of food and pharmaceutical sciences. The range of topics covered in the journal include: New Horizons in Food Research Food Chemistry Integrated Food Science Health, Nutrition, and Food Food Engineering, Materials Science, and Nanotechnology Toxicology and Chemical Food Safety Food Microbiology and Safety Drug Discovery Computational Chemistry and Molecular Modeling Pharmaceutical Biotechnology and Protein-Peptide Chemistry Pharmaceutics, Biopharmaceutics, Drug Delivery, and Pharmaceutical Technology Pharmaceutical Nanotechnology Pharmacokinetics, Pharmacodynamics, and Drug Transport Metabolism Analytical and Bioanalytical Chemistry Pharmaceutical Chemistry Natural Medicine and Nutraceutical Chemical Processing of Pharmaceuticals including Crystallization, Lyophilization, and Chemical Stability of Drugs Immunology, Biochemistry, and Cell and Molecular Biology
Arjuna Subject : Pharmacology, Toxicology and Pharmaceutics - Ilmu Farmasi
Articles 224 Documents
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Antioxidant Activity of Stevia(Stevia rebaudianaL.) Leaf Powder and A Commercial Stevioside Powder Rao, Galla Narsing
Journal of Food and Pharmaceutical Sciences Vol 2, No 2 (2014): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (426.964 KB) | DOI: 10.14499/jfps

Abstract

Stevia leaf powder (SLP) and a commercial stevioside powder (CSP) were analysed for their polyphenol content, isothermal sorption behavior and their antioxidant activity was evaluated by DPPH radical scavenging activity, ferric reducing power and ABTS assay. Polyphenol contents were higher (5.6%) in SLP than in CSP (2.3%). It was observed that the SLP was non-hygroscopic and CSP was hygroscopic in nature as seen from sorption isotherms. The equilibrium relative humidity of SLP and CSP respectively was 62 and 24%. The antioxidant activity of the methanolic extracts were determined and DPPH radical scavenging activity for SLP showed 30.33% for 20 µg/ml and 52.46% inhibition at 100 µg/ml, which were slightly higher compared to CSP stevioside, which showed 29.5% and 47.64% inhibition for similar concentrations.Higher ferric reducing power was seen in CSP (0.632) than SLP (0.166) for 100 µg.The antioxidant activity measured by ABTS assay also indicated higher activity (37.5% inhibition for10 µg/ml) for SLP than CSP (39.66% for 40 µg/ml).
Protein Profilesof Beef (Bos indicus), Pork (Sus domesticus),and SausagesBy Using SDS-PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis) Method Zilhadia, Zilhadia
Journal of Food and Pharmaceutical Sciences Vol 2, No 2 (2014): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.047 KB) | DOI: 10.14499/jfps

Abstract

A research has been done to analyze the protein profile in fresh beef, fresh pork, and 10 beef sausage by using SDS PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis) with 2 plate gel electrophoresis. From this research, we found several protein bands that become distinctive protein bands. On raw beef protein we found three bands that are not found in pork. They are protein band with molecular weight (MW) of 144,54 kDa, 81,28 kDa and 58,88 kDa respectively. On the raw pork, we found 5 protein bands that are not found in raw beef, namely protein bands with MW 154,88 kDa; 146,55 kDa; 83,18 kDa; 69,18 kDa and 61,66 kDa. There is a band on pork protein found on the second plate on MW gel is 69,18 kDa. Whereas in 10 samples of beef sausages we did not found any specific protein bands. This is presumably due to the difference in manufacturing process performed by the manufacturer.
Mitigating Role of Quercetin Against Cyclophosphamide-Induced Lung Injury in Rats A. Asry, Nora
Journal of Food and Pharmaceutical Sciences Vol 2, No 2 (2014): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (637.5 KB) | DOI: 10.14499/jfps

Abstract

Quercetin (Qur), a polyphenolic flavonoid compound present in large amounts in vegetables and fruits, plays important roles in human health through its antioxidant activity. This study was conducted to investigate the possible modulatory effect of Qur against cyclophosphamide (CP)-induced lung oxidative damage and to highlight the underlying mechanisms of such effect. Male Sprague-Dawely rats were divided into four groups. Group I was control. Group II received Qur (100 mg/kg/d. p.o.) for 14 consecutive days. Group III was injected once with CP (150 mg/kg, i.p.). Group IV received Qur for 7 consecutive days, before and after CP injection. A single i.p. injection of CP markedly increased the level of serum biomarkers; total protein, LDH. Cyclophosphamide significantly increased the lung content of lipid peroxides and decreased levels of reduced glutathione. Treatment of rats with Qur for 7 days prior to and 7 days after cyclophosphamide significantly ameliorated the alterations in lung and serum biomarkers associated with inflammatory reactions. Moreover, Qur attenuated the secretion of pro-inflammatory cytokine, TNF-α in rat serum. In addition, Qur slightly ameliorated CP-induced histopathological changes in lung tissue. Our results suggest that Qur produces a protective effect against CP-induced lung injury and suggest a role of oxidative stress and inflammation in the pathogenesis.
The Antiradical Activity of Insoluble Water Suji (Pleomele angustifolia N.E. Brown) Leaf Extract and Its Application as Natural Colorant in Bread product Jokopriyambodo, Wahyu
Journal of Food and Pharmaceutical Sciences Vol 2, No 2 (2014): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (695.912 KB) | DOI: 10.14499/jfps

Abstract

Currently, there are some synthetic colouring agents present in food products. The synthetic colouring agents are supposed to give deleterious effect to human health; therefore, natural coloring agents derived from plant is continuously explored to replace the synthetic ones. Suji (Pleomele angustifolia) leaf is one of the potential plant to be used as natural coloring agents. The aim of this study is to explore the natural colour potency and antiradical activity of insoluble water extract of suji leaf from three different regions. Furthermore, green components obtained from suji leaf extract (SLE) was used for coloring food product (bread product), and bread added with extract was subjected to preference test, namely color and taste preferences by trained panelist. The result showed that region and maturity level affect the intensity of green components obtained from SLE. The highest level of green components (2.57 %) among three regions evaluated was observed from Jumantono. The water insoluble extract of suji leaf can also make coloring effects toward bread and exhibits low radical scavenging against 2,2-diphenyl-1-picrylhidrazyl. The preference test against color and taste of bread added with synthetic coloring agents and mixed with SLE showed that the coloured bread is less preferred than that without coloring agent.
Control of Aspergillus flavus Growth in Tomato Paste by Cinnamomum zeylanicum and Origanum vulgare L. Essential Oils Kalantary, F
Journal of Food and Pharmaceutical Sciences Vol 2, No 2 (2014): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (701.625 KB) | DOI: 10.14499/jfps

Abstract

This study was conducted to evaluate the antifungal activities of cinnamon (Cinnamomum zeylanicum) and oregano (Origanum vulgare L.) essential oils against Aspergillus flavus in culture media and tomato paste. The chemical compositions of the essential oils were determined by Gas Chromatography-Mass Spectroscopy (GC-MS). Trans- cinnamaldehyde was found to be the main constituent of Cinnamomum zeylanicum essential oil (CZEO), followed by methyl eugenol, δ- cadinene and γ- cadinene. The major components of Origanum vulgare L. essential oil (OVEO) were limonene, caryophyllene oxide, α-ionone, germacrene– D, γ- terpinene, β- pinene and terpinene-4-ol. For evaluating antifungal activities of CZEO and OVEO,  A. flavus PTCC: 5006, was inoculated in Sabouraud Dextrose Broth (SDB) and tomato paste, then 0, 50, 100, 200, 300, 400, 500 and 600 ppm of essential oils were added to each sample and incubated at 25±0.5oC for 30 and 60 days, respectively. The antifungal activity was measured by Agar Dilution method. The EOs at all tested concentrations had inhibitory effect against A. flavus growth. 200 ppm of CZEO and 500 ppm of OVEO completely inhibited A. flavus growth in culture media, while in tomato paste 300 ppm of CZEO and 200 ppm of OVEO had the same effect. Test panel evaluations were carried out in tomato ketchup base and samples with 100 and 200 ppm CZEO were accepted by panelists. The results may suggest the potential replacement of antifungal chemicals by CZEO as natural inhibitor to control A. flavus growth in tomato paste.
Influence of Drying on the quality of Ashwagandha (Withania somnifera) Agrawal, A
Journal of Food and Pharmaceutical Sciences Vol 2, No 2 (2014): J. Food Pharm. Sci (May-August)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (397.716 KB) | DOI: 10.14499/jfps

Abstract

An experiment was carried out to adjudge the effect of different drying techniques on colour and withanolides content of Withania somnifera. Withania somnifera (Ashwagandha) is a plant used in medicine from the time of Ayurveda, the ancient system of Indian medicine and belong to the family Solanacae. The dried roots of the plant are used in the treatment of nervous and sexual disorders. From chemistry point of view, the drug contains group of biologically active constituents known as withanolides. Today there is much interest in natural products. The fresh Ashwagandha roots were dried in shade, sun and cabinet dryer. It was found that in cabinet drying about 49 to 52% moisture loss was observed in only 3.15 hours of drying. The drying condition does not affect much on colour but the effect of temperature plays an important role in withanolides content due to which maximum withanolides was observed in shade drying and minimum in case of cabinet drying (air velocity 1.8 - 2.0 ms-1).
Simultaneous Determination Of Metamizole, Thiamin And Pyridoxin In Multicomponent Tablet by RP-HPLC Chotimah, Chusnul
Journal of Food and Pharmaceutical Sciences Vol 2, No 3 (2014): J. Food Pharm. Sci (Sept-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.516 KB) | DOI: 10.14499/jfps

Abstract

The aim of the study was to develop and validate high performance liquid chromatography (HPLC) assay for the simultaneous determination of Metamizole, Thiamine and Pyridoxin in multicomponent tablet dosage form. The experimental procedure involved reversed-phase-HPLC with a Atlantis T3 C18 column (5 μm particle size, 4.6 ID x 150 mm), PIC solution-metanol-acetic acid volumetric  solution (700: 300 : 4, v/v/v) mobile phase, UV detection at 275 nm. The flow rate of the mobile phase was 1.2 mL/min. The method was validated with respect to specificity,  precision, accuracy  and linearity. Due to its simplicity and accuracy, the assay method is suitable for routine analysis of multiomponen tablet formulation.  Key words : metamizole, thiamine, pyridoxin, HPLC
Determination Of Paracetamol, Guaiphenesin, Chlorpheniramine Maleate And Phenylpropanolamine Hydrochloride In Cough And Cold Tablet Using High Performance Liquid Chromatography Ardiyanti, Yani Abdul
Journal of Food and Pharmaceutical Sciences Vol 2, No 3 (2014): J. Food Pharm. Sci (Sept-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (924.419 KB) | DOI: 10.14499/jfps

Abstract

The method of choice for analysis of drugs in multi-component preparations is chromatographic based technique such as high performance liquid chromatography (HPLC). A liquid chromatographic method was applied for the analysis paracetamol (PCT), guaiphenesin (GG), chlorpheniramine maleate (CTM) and phenylpropanolamine HCl (PPA) using three different system as described in the USP XXXVI/NF 31. The method depends on a separation on  reversed-phase C8, C18 and Phenyl column for analysis PCT, GG, and CTM-PPA respectively with mobile phase water-methanol-acetic acid glacial (79:20:1) for PCT, water-methanol-acetic acid glacial (60:40:1,5) for GG and methanol-water (60:40) containing 0.34 g of monobasic potassium phosphate, 0.05 g of triethylamine hydrochloride, 0.25 g of sodium lauryl sulfate, and 0.1 mL of phosphoric acid in each 100 mL for CTM-PPA. Quantitation was achieved with UV detection at 280, 276 and 214 nm respectively for PCT, GG, and CTM-PPA based on peak area. The methods were validated in terms of system suitability test, specificity, precision, accuracy, linearity, and the results were found to be satisfactory. Keywords: RP-HPLC, Paracetamol, Guaiphenesin, Chlorpheniramine maleate, Phenylpropanolamine HCl.
Influence of Drying on the quality of Ashwagandha (Withania somnifera) Agrawal, Ravi
Journal of Food and Pharmaceutical Sciences Vol 2, No 3 (2014): J. Food Pharm. Sci (Sept-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.023 KB) | DOI: 10.14499/jfps

Abstract

An experiment was carried out to adjudge the effect of different drying techniques on colour and withanolides content of Withania somnifera. Withania somnifera (Ashwagandha) is a plant used in medicine from the time of Ayurveda, the ancient system of Indian medicine and belong to the family Solanacae. The dried roots of the plant are used in the treatment of nervous and sexual disorders. From chemistry point of view, the drug contains group of biologically active constituents known as withanolides. Today there is much interest in natural products. The fresh Ashwagandha roots were dried in shade, sun and cabinet dryer. It was found that in cabinet drying about 49 to 52% moisture loss was observed in only 3.15 hours of drying. The drying condition does not affect much on colour but the effect of temperature plays an important role in withanolides content due to which maximum withanolides was observed in shade drying and minimum in case of cabinet drying (air velocity 1.8 - 2.0 ms-1).Key words: Withania somnifera, withanolides, drying, Ashwagandha.
Application of Primer LEP in Detecting Pork Adulteration in Meat Burger Using Hot-Start Real-Time Polymerase Chain Reaction Combined with Melting Curve Analysis Tjondro, Fortunella; ., Sismindari
Journal of Food and Pharmaceutical Sciences Vol 2, No 3 (2014): J. Food Pharm. Sci (Sept-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (671.125 KB) | DOI: 10.14499/jfps

Abstract

The development of pig species detection in food is increasing due to pork adulteration. Hitherto, the strongest method to detect and quantify pig presence in food is Real-Time Polymerase Chain Reaction. The object of this study is to know whether published primers that amplified leptin gene (LEP primer) could be used to detect and quantify pig’s presence in meat burger using Real-Time Polymerase Chain Reaction with dye intercalator- based detection. Genomic DNA isolation was done by proteinase K digestion.  Porcine DNA was amplified using LEP primer with Hot-Start Real-Time Polymerase Chain Reaction combined with Melting Curve Analysis. Condition of Real-Time PCR used in this experiment could amplify not only 152bp porcine leptin gene fragment with Tm value of 83.5oC but also 205bp cow’s leptin gene fragment with Tm 80oC. The result suggests that LEP primer is not a species-specific primer so it can’t be used to quantify pig’s presence in meat burger using Real-Time Polymerase Chain Reaction with dye intercalator-based detection.

Page 3 of 23 | Total Record : 224

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