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Journal of Food and Pharmaceutical Science

jfps
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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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Studies on Effect of Light Source on the Stability and In Vitro Antioxidant Activity of Dyes and Extracts from Annatto (Bixa orellana L.) Seed Pamidighantam, Prabhakara Rao
Journal of Food and Pharmaceutical Sciences Vol 2, No 3 (2014): J. Food Pharm. Sci (Sept-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Isolation of the oleoresin, total lipid, hexane soluble matter (fat), bixin powder and norbixin formulation from annatto (Bixa orellana.L) seed was carried out and the effect of exposure to natural sun light and artificial incandescent light on the stability of bixin, norbixin and their solutions was evaluated. The results could be correlated with data on in-vitro antioxidant activity of the extracts by Ferric reducing power and ABTS assays. Solvent extraction of annatto seed by different methodologies yielded by oleoresin (6.1%), total lipid (5.93%), oil (3.0%) and a natural red dye (1.2%). The stability was higher in dye powders than in solutions when exposed to artificial incandescent light or sunlight. The order of activity as determined by ferric reducing power was, seed oil > oleoresin> total lipid> norbixin> bixin. However, the order of antioxidant activity according to ABTS assay was oleoresin > seed oil > norbixin > total lipid > bixin.Â Keywords: bixin, norbixin, annatto extracts, effect of light, antioxidant activity, ferric reducing power, ABTS assay

Design and Evaluation of Gastro retentive Drug Delivery System of Anti Ulcer Drug Patil, J S
Journal of Food and Pharmaceutical Sciences Vol 3, No 1 (2015): J. Food Pharm. Sci (January-March)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Floating matrix tablets of Lansoprezol were developed to prolong gastric residence time, leading to sustained action of the drug. Tablets were prepared by wet granulation technique, using hydroxypropylmethyl-cellulose as a polymer in two different grades, HPMC K4M and HPMC K15M. Tablets were evaluated for their physical characteristics, viz., hardness, thickness, friability, mass variation, drug content and floating properties. Further, tablets were studied for in vitro drug release characteristics for 24 hours. The tablets exhibited controlled and prolonged drug release profiles while floating over the dissolution medium. Non-Fickian diffusion was confirmed as the drug release mechanism from these tablets, indicating that water diffusion and polymer rearrangement played an essential role in drug release. The best formulation (F4) was selected based on in vitro characteristics and was used in vivo radiography studies by incorporating barium sulphate. These studies revealed that the tablets remained in the stomach for 12 hours in fasting rabbits and indicated that gastric retention time was increased by the floating principle, which was considered desirable for the absorption window drugs.Keywords: Lansoprezol; floating tablets; gastric residence time; gastroretentive drug delivery system

Antimicrobial and Volatile Compounds Study of Four Spices Commonly Used in Indonesian Culinary Hamad, Alwani; Mahardika, M. Gigih Panji; Istifah, Istifah; Hartanti, Dwi
Journal of Food and Pharmaceutical Sciences Vol 4, No 1 (2016): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

The n-hexane extracts of the aerial parts of Ocimum x citriodorum and the leaves of Cymbopogon citratus, Syzygium aromaticum and Syzygium polyanthum were evaluated for their antimicrobial activity against some food borne microorganisms. Their volatile compounds were analyzed by gas chromatography/mass spectrometry (GC/MS). All extracts inhibited the growth of Bacillus subtilis. The extract of S. polyanthumÂ showed the strongest inhibitory activity againstÂ Salmonella typhimurium. The growth of Staphylococcus aureus, Escherichia coli and Vibrio cholera were not inhibited by all extracts. The major volatile constituent of O. x citriodorum, C. citratus, S. aromaticum and S. polyanthumÂ crude extracts were citral, germacrene D-14-ol, p-eugenol and squalene, respectively.

Evaluation of Microbial Recovery from Raw Materials for Pharmaceutical Use Eissa, Mostafa; Mahmoud, Ahmed
Journal of Food and Pharmaceutical Sciences Vol 4, No 1 (2016): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Microbiological quality of raw materials used in pharmaceutical manufacturing is critical attribute that affects the bioburden level of the final product. If the preliminary treatment for the microbiological analysis of the material is not suitable to recover actual microbial content, false estimation of microbial presence and/or count in raw materials may impact final product quality and safety. Accordingly a survey study was conducted on 12 selected materials that are used extensively in the manufacturing facility in order find suitable technique to recover low-level inoculums of standard strains. The basic processing and/or neutralization technique was dilution alone or in combination with chemical neutralization or less frequently filtration. Dill oil was the only raw material required combination of dilution and chemical neutralization for both of microbial enumeration and detection while this combination was necessary only in enumeration for Cetostearyl Alcohol. Although dilution method may be adopted alone for Sorbitol solution 70% yet filtration was done in combination to facilitate the visualization of commonly found yeast contaminant from the suppliers of the raw materials. Balsam Peru required the highest dilution among the tested materials for enumeration. The applied neutralization techniques were effective in detecting low level contamination in raw materials.

The use of Fourier Transform Infrared Spectroscopy (FTIR) and Gas Chromatography Mass Spectroscopy (GCMS) for Halal Authentication in Imported Chocolate with Various Variants Suparman, Suparman
Journal of Food and Pharmaceutical Sciences Vol 3, No 1 (2015): J. Food Pharm. Sci (January-March)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

The analysis using FTIR and GCMS spectrophotometry for halal authentication on several variants of imported chocolate products circulating on the market has been performed. FTIR spectra analysis result of lard and chocolate in the wave number region of 4000-650 cm-1 shows a typical lard-specific difference at wavenumber region 3006.8 cm-1; 1118.84 cm-1; 1097.42 cm-1. Analysis of PCA and PLS calibration models in the fingerprint region 999.053 - 1190.638cm-1 can be used for lard identification in chocolate fat. The relationship between the actual value and the predicted value of lard in chocolate yields the equation Y= 1,000x-0,0378, (R2 0,997 and RMSEC 1,563) with a minimum limit of detection at a concentration of 4%. Based lard chromatogram, it shows the peak appeared at a retention time of 38,8 minutes. After being compared with library WILLEY7, it shows eikosadienoat 11.14 acidic compounds. Eikosadienoat 11.14 acid is a marker of the presence of lard appearing with a mixture of lard concentration at â‰¥ 10%. FTIR spectra and analysis results using PCA and PLS on samples of 6 imported chocolate variants show a lard content which is marked by the appearance of eikosadienoat 11.14 acid at a retention time of 38,8 minutes in the chromatogram. PLS quantitative analysis shows lard content in the sample is 43.6%; 73.5%; 61.7%; 63.0%; 37.0%; and 30.4%.Keywords: Â FTIR, GCMS, Eikosadienoat, Chocolate

Application of chemometrics in combination with Fourier Transform Mid Infrared spectroscopy for authentication of avocado oil Lumakso, Fajar A.; Riyanto, Sugeng; SA, Shahrel Ahmad; Rosman, Arieff Salleh; Yusoff, Farahwahida Mohd.; Rohman, Abdul
Journal of Food and Pharmaceutical Sciences Vol 3, No 1 (2015): J. Food Pharm. Sci (January-March)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

This recent study was carried out to develop a rapid, simple, and accurate analytical method for authenticity determination of avocado oil (AO). Fourier transform-mid infrared (FT-MIR) spectroscopy technique aided with Partial Least Square (PLS) were optimized for that purpose to binary mixtures of AO with grapeseed oil (GO) and sesame oil (SeO). The calibration models were constructed at following selected MIR region with normal spectra treatment at combination 1006-902; 1191-1091; and 1755-1654 cm-1 (GO in binary mixture with AO) and 4000-650 cm-1 for analysis of SeO in binary mixture with AO. The high value of coefficient of determination (R2) of 0.9994 with low root mean square error of calibration (RMSEC) value of 0.86 %v/v was revealed in GO quantification. Meanwhile, R2 of 0.9997 with RMSEC 0.73 %v/v were obtained for analysis of SeO in binary with AO. The given value of root mean square error of pprediction (RMSEP) during model validation were 0.52 %v/v (GO) and 0.53 %v/v (SeO), respectively. The high value of R2 and low value of RMSEC and RMSEP during calibration and validation were associated with the accuracy and precision of the used method.Â Keywords: avocado oil, FT-MIR spectroscopy, authentication, partial least square.

Nutritional Composition of Momordica dioica fruits: As a wild vegetable Salvi, Jyotsna
Journal of Food and Pharmaceutical Sciences Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Samples of Momordica dioica Roxb. ex Willd fruits were collected from Jhadol Tehsil of southern Rajasthan. The fruits were washed, ground into powder and analyzed for the proximate, vitamins, mineral and Fatty acid compositions. The values (% DW) of moisture, ash, crude protein, crude fiber, crude fat and carbohydrate available were 87, 14, 52.06, 15.36, 4 and 14.58, respectively. Levels (g/100g DW) of vitamins A, B1, B2, B6, H and K were 2.5, 1.8, 3.5, 4.3, 6.5 and 15 respectively. The values (mg/100g DW) of minerals potassium, sodium, calcium, zinc, Copper and magnesium were 370, 58, 26000, 8.5, 1.7 and 14000 respectively. Comparing the mineral and vitamin composition with recommended dietary allowances (RDA), the result indicated that Momordica dioica fruits could be good supplement for vitamin B1, B2, B6, B9, Ca and Mg. The values (% DW) of fatty acids i.e. Oleic acid, Palmitic acid, Linoleic acid, Myristic acid and Stearic acid of fruits were 56.253, 12.157, 22.511, 3.589 and 3.547 respectively.Â The results indicated that Momordica dioica fruits could be a good supplement for some nutrients, minerals and fatty acids such as fiber, protein, carbohydrates, calcium, magnesium, Oleic acid, and Linoleic acid. The fruit could be promoted as a mineral and vitamin supplement for cereal-based diets in poor rural communities.Â

DETERMINATION OF NUTRIENT COMPOSITIONS, GLYCEAMIC INDEX AND ANT-DIABETIC POTENTIALS OF MULTI-PLANT BASED FUNCTIONAL FOODS IN RATS Steve, Ijarotimi Oluwole
Journal of Food and Pharmaceutical Sciences Vol 3, No 3 (2015): J. Food Pharm. Sci (September-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Background: Nutrition transition, that is, increase in consumption of high energy-dense foods, with low consumption of fruits and vegetables, has been implicated as the major factors responsible for the increase in prevalence of diet-related diseases such as diabetes and cardiovascular diseases worldwide. Evidence has shown that consumption of plant-based foods prevents the risk of these chronic diseases, hence, the present study formulated and evaluated nutrient compositions and antidiabetic potentials of multi-plant based functional foods from locally available food materials.Methods: Food materials (popcorn, moringa leaves, wonderful kola and defatted soybean) were obtained from reputable farms and markets in Akure, Nigeria. The food materials were processed as raw, blanched and fermented flour samples, and blended to obtain nine samples, i.e., R1, B1 and F1 (popcorn 60%, soybean 10%, moringa 20% and groundnut oil 10%), R2, B2 and F2 (popcorn 60%, soybean 10%, wonderful kola 20% and groundnut oil 10%) and R3, B3 and F3 (popcorn 60%, soybean 10%, moringa 10%, wonderful kola 10% and groundnut oil 10%) usingÂ Nutri-Survey software. Proximate compositions of the blended samples were determined using AOAC methods, and glyceamic index and anti-diabetic potentials were determined using rat models.Results: Proximate compositions (g/100g) of the formulated multi-plant based functional foods were as follows: moisture contents ranged from 6.29 in F3 to 8.27 in R3, crude fiber contents from 2.79 in F2 to 4.68 in B3 and crude protein contents from 23.22 in B1 to 30.39 in F3, while carbohydrate content of the formulations ranged from 52.10 in F3 sample to 56.94 in B2 sample, while energy values were between 421.1 in R1 and 433.7 kcal in B1. Glycaemic index (GI) of the formulated functional foods ranged from 5.8% in R3 to 28.9% in R1 sample, and were significantly (<0.05) lower than in glucose (a reference sample). The glycaemic load (GL) of R4 sample had the lowest value (3.3), while F4 sample had the highest value (15.1). The percentage blood glucose reduction of diabetic-induced rats fed with R1samples (63.8%) had the highest values; while those rats fed with B2 sample (24.1%) had the lowest blood glucose reduction. Statistically, the percentage blood glucose reduction of the formulated functional foods, particularly R1 and F1, were comparable to metformin (a synthetic anti-diabetic drug) in terms of antidiabetic activities. Â Conclusion: The study reported on the nutritional profile of multi-plant based functional foods from popcorn, soybean, wonderful kola and moringa leaves. Findings showed that these functional foods contain appreciable amount of protein, fiber, carbohydrate content within the recommended value for diabetic patients, low glycaemic index and glycaemic load properties and with antidiabetic activities. Hence, the formulated functional foods may be suitable for individuals at risk of diabetes or diabetic patients.

Physico-chemical Amino acid composition, fatty acid profile, functional and antioxidant properties of Spinacia oleracea L. leaf Pamidighantam, Prabhakara Rao; Galla, Narsing Rao; Guruguntla, Sulochanamma; Akula, Satyanarayana
Journal of Food and Pharmaceutical Sciences Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Spinach (Spinacia oleracea L.) leaf powder (SLP) was prepared and its physicochemical (proximate composition, colour, mineral content, EMC-RH, protein solubility, amino acid content and fatty acid profile), functional (water absorption, fat absorption, emulsification and foam capacities) and antioxidant (DPPH, ABTS and Iron reducing power) properties were studied. SLP possessed a protein content of 31.72%, calcium (1335 mg/100g), iron (29 mg/100g) and phosphorous (278 mg/100g). Moisture sorption isotherms of SLP indicated its non-hygroscopic nature. Solubility of SLP protein in distilled water was 39.66%, which got enhanced to 72.83% in 0.1M NaCl at pH 12. The spinach leaf lipid was found to be rich in Ï‰-3 fatty acids (67.4%). Leucine (11.87%), phenylalanine (5.9%) and valine (9.24%) were the major essential amino acids observed in SLP. Functional properties of SLP exhibited good water absorption, fat absorption and foam capacities. Antioxidant activity of SLP determined by the 2,2-azino-bis (3-ethyl benzothiazoline 6- sulphonic acid (ABTS) assay was found higher, when compared to the activities determined by diphenyl picrylhydrazyl (DPPH) and ferric reducing power assays. Protein solubility, amino acid content, fatty acid profile, functional properties and antioxidant characteristics encouraging for food and pharmaceutical applications.

â€œEffect of various drying methods on quality and flavor characteristics of mint leaves (Mentha spicata L.)â€ Kripanand, Sathiyamala; Guruguntla, Sulochanamma; korra, srinivasulu
Journal of Food and Pharmaceutical Sciences Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Mint leaves were dehydrated by hot air, shade as well as microwave drying and the respective drying time found, to lower the moisture content from (88%) to around (5%). The qualities of the dried products were assessed by determining the moisture, chlorophyll, carotenoid, polyphenols, color and volatile oil. In microwave drying, despite the less drying time, there were appreciable losses of volatile oil, chlorophyll and other components when compared to the fresh mint leaves. Results showed that Hot Air Drying (HAD) at 45Â°C followed by Micro Wave Drying (MWD) at 900 Watts possessed better quality parameters in the dried products suggesting that Hot Air Drying (HAD) was most suitable although it took more time compared to Micro Wave Drying (MWD).Â

Page 4 of 23 | Total Record : 224

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Home Page

OAI Link

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Contact Name Puma Arfah

Contact Email pm.arfah@ugm.ac.id

Phone +628129880797

Journal Mail Official jfoodpharmsci.gama@gmail.com

Editorial Address INSTITUTE FOR HALAL INDUSTRY & SYSTEM (IHIS) UNIVERSITAS GADJAH MADA Jl. Kaliurang Km.4 Sekip Utara Yogyakarta 55281

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

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Contact Name
Puma Arfah

Contact Email
pm.arfah@ugm.ac.id

Phone
+628129880797

Journal Mail Official
jfoodpharmsci.gama@gmail.com

Editorial Address
INSTITUTE FOR HALAL INDUSTRY & SYSTEM (IHIS) UNIVERSITAS GADJAH MADA Jl. Kaliurang Km.4 Sekip Utara Yogyakarta 55281

Location
Kab. sleman,

Daerah istimewa yogyakarta

INDONESIA