Influence temperature to Flavonoid stability of palm sugar ( Arenga pinnata Merr .) as antioxidant english
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Mar 13, 2024
Keywords:
Flavonoids, Palm, Temperature
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Abstract
Palm sugar is the resulting liquid from flower tree sugar palm (Arenga pinnata Merr . ) through a thickening process . One of Content main are Flavonoids as antioxidant . Research purposes This is set flavonoid levels in various type temperature making brown sugar . Method used in study This is AlCl3 that is formation complex color on difference temperature in making palm sugar . Temperature used in study This is 55; 65; 75; 85; 100 0 C. Materials used is roomie palm oil , methanol , AlCl 3 , potassium acetate and equipment used is spectrophotometer. Accuracy results Flavonoid levels in sugar processing at a temperature of 55 0 C were obtained flavonoid content 1.72 ± 0.013; at a temperature of 65 0 C is 2.46 ± 0.023; at 75 0 C 1.32 ± 0.031; at a temperature of 85 0 C 1.18 ± 0.012; at 100 0 C 0.88 ± 0.012 mg QE/g sugar. Research conclusions This based on determination flavonoid levels in the process of making brown sugar, then along with increase temperature can make sugar lower Flavonoid levels in brown sugar
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Hadi, S., Aulia Ramadani, R. ., Rahmadina, N. ., Qadry Sukmana, M. L. ., & Nastiti, K. (2024). Influence temperature to Flavonoid stability of palm sugar ( Arenga pinnata Merr .) as antioxidant: english. Journal of Midwifery and Nursing, 6(2), 417-423. https://doi.org/10.35335/jmn.v6i2.4950
References
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Pratiwi, S., Haresmita, P., Pradani, M., & Wardani, A. (2023). Flavonoid Level Determination in Jamu Pegel Linu in Magelang Regency Using Uv-Visible Spectrophotometry. Journal of Tropical Pharmacy and Chemistry, 7, 90–97. https://doi.org/10.25026/jtpc.v7i2.551
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Zhao, X., Zhang, X., Wang, L., Qiulan, H., Dai, H., Liu, L., Zhu, Y., El-Sappah, A., & Wu, H. (2024). Foliar application of iron impacts flavonoid glycosylation and promotes flavonoid metabolism in coloured rice. Food Chemistry, 138454. https://doi.org/10.1016/j.foodchem.2024.138454
Al-Ishaq, R., Mazurakova, A., Kubatka, P., & Büsselberg, D. (2022). Flavonoids’ Dual Benefits in Gastrointestinal Cancer and Diabetes: A Potential Treatment on the Horizon? Cancers, 2022, 6073. https://doi.org/10.3390/cancers14246073
Baturante, N., & Ikram, K. (2024). PENENTUAN TOTAL FLAVONOID DAN TOTAL FENOLIK EKSTRAK METANOL DAUN GOFASA (Vitex cofassus) DENGAN METODE SPEKTROFOTOMETER UV-Vis. SAINTIFIK, 8, 21–26. https://doi.org/10.33387/saintifik.v8i2.7333
Bondonno, N., Dalgaard, F., Murray, K., Davey, R., Bondonno, C., Cassidy, A., Lewis, J., Kyrø, C., Gislason, G., Scalbert, A., Tjønneland, A., & Hodgson, J. (2021a). Abstract MP66: Higher Habitual Flavonoid Intakes Are Associated With A Lower Incidence Of Diabetes. Circulation, 143. https://doi.org/10.1161/circ.143.suppl_1.MP66
Bondonno, N., Dalgaard, F., Murray, K., Davey, R., Bondonno, C., Cassidy, A., Lewis, J., Kyrø, C., Gislason, G., Scalbert, A., Tjønneland, A., & Hodgson, J. (2021b). Higher Habitual Flavonoid Intakes Are Associated With A Lower Incidence Of Diabetes. The Journal of Nutrition, 151. https://doi.org/10.1093/jn/nxab269
Erizal, E., Hanafiah, M., Mudatsir, M., Helmi, T. Z., & Yusuf, M. (2024). Determination of Total Phenolic Content and Total Flavonoid Content of Nutmeg Flesh (Myristica Fragrans Houtt) Ethanol Extract from South Aceh Province. IOP Conference Series: Earth and Environmental Science, 1297, 12053. https://doi.org/10.1088/1755-1315/1297/1/012053
Florencya, Warditiani, N., Diva, M., Laminiati, K., Gayatri, P., & Putri, K. (2023). Uji Kelarutan Flavonoid Ekstrak Kulit Salak Dalam Fase Minyak: Asam Oleat, Minyak Zaitun dan Isopropil Miristat. Prosiding Workshop Dan Seminar Nasional Farmasi, 2, 231–239. https://doi.org/10.24843/WSNF.2022.v02.p19
Han, S., Luo, Y., Liu, B., Guo, T., Qin, D., & Luo, F. (2022). Dietary flavonoids prevent diabetes through epigenetic regulation: advance and challenge. Critical Reviews in Food Science and Nutrition, 63, 1–17. https://doi.org/10.1080/10408398.2022.2097637
Imran, S., Indriani, R., & Bakari, Y. (2023). Perbandingan nilai tambah dan peluang pasar gula aren dan gula semut. Jurnal Agercolere, 5, 1–9. https://doi.org/10.37195/jac.v5i1.180
Ke, J., Ran, B., Sun, P., Cheng, Y., Chen, Q., & Hongyou, L. (2023). An Evaluation of the Absolute Content of Flavonoids and the Identification of Their Relationship with the Flavonoid Biosynthesis Genes in Tartary Buckwheat Seeds. Agronomy, 13, 3006. https://doi.org/10.3390/agronomy13123006
Kim, E.-A., Kang, N., Heo, Kim, W.-K., Heo, S.-J., Antioxidant, A.-I., Kim, E.-A., Kang, N., Heo, S.-Y., Oh, J.-Y., Lee, S.-H., Cha, S.-H., Kim, W., & Heo, S.-J. (2023). Citation: marine drugs Antioxidant, Antiviral, and Anti-Inflammatory Activities of Lutein-Enriched Extract of Tetraselmis Species. Marine Drugs, 21, 369. https://doi.org/10.3390/md21070369
Liu, X., Xie, Z., Xin, J., Yuan, S., Liu, S., Sun, Y., Zhang, Y., & Jin, C. (2024). OsbZIP18 Is a Positive Regulator of Phenylpropanoid and Flavonoid Biosynthesis under UV-B Radiation in Rice. Plants, 13, 498. https://doi.org/10.3390/plants13040498
Mannir, A., Muhammad, M., GWARAM, N., & Madaki, U. (2021). ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF SOME TRANSITION METAL COMPLEXES OF TWO LIGANDS DERIVED FROM AMINO ACIDS AND 2 -IMINO -1 -METHYLIMIDAZOLIDIN -4 -ONE. FUDMA Journal of Sciences, Volume 5, 81–89. https://doi.org/10.33003/fjs-2021-0504-702
Masitah, T., & Suwianto, S. (2023). Dinamika Produksi Gula Aren dan Potensi Pasarnya. All Fields of Science Journal Liaison Academia and Sosiety, 3, 75–81. https://doi.org/10.58939/afosj-las.v3i4.691
MS, D., Mahendika, D., Setianto, R., Azizah, F., & Dewi, B. (2023). Hubungan konsumsi gula dan konsumsi garam dengan kejadian diabetes mellitus. Holistik Jurnal Kesehatan, 17, 388–394. https://doi.org/10.33024/hjk.v17i5.12007
Pratiwi, S., Haresmita, P., Pradani, M., & Wardani, A. (2023). Flavonoid Level Determination in Jamu Pegel Linu in Magelang Regency Using Uv-Visible Spectrophotometry. Journal of Tropical Pharmacy and Chemistry, 7, 90–97. https://doi.org/10.25026/jtpc.v7i2.551
Purnamasari, R., Rakhmawatie, M., Diatri, D., & Rohmani, A. (2023). Skrining Diabetes Mellitus Melalui Pemeriksaan dan Konsultasi Hasil Gula Darah di Rumah Pelayanan Sosial. JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA, 2, 24–26. https://doi.org/10.26714/jipmi.v2i4.161
Putri, I., & Nastiti, N. (2021). PENETAPAN KADAR FLAVONOID PADA EKSTRAK ETIL ASETAT KULIT JERUK LIMAU (Citrus x aurantiifolia (Christm.) Swingle). Jurnal Mitra Kesehatan, 4, 36–42. https://doi.org/10.47522/jmk.v4i1.102
Qamarani, S. (2023). Potensi Senyawa Flavonoid sebagai Pengobatan Luka. Jurnal Riset Farmasi, 69–74. https://doi.org/10.29313/jrf.v3i2.3113
Ramadhan, H., Rezky, D., & Susiani, E. (2021). Penetapan Kandungan Total Fenolik-Flavonoid pada Fraksi Etil Asetat Kulit Batang Kasturi (Mangifera casturi Kosterman). JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA, 8, 58. https://doi.org/10.20473/jfiki.v8i12021.58-67
Rocha, S., Amaro, A., Ferreira-Junior, M., Proença, C., Silva, A., Costa, V., Oliveira, S., Fonseca, D., Santos, S., Corvo, M., Freitas, M., Matafome, P., & Fernandes, E. (2024). Melanoxetin: A Hydroxylated Flavonoid Attenuates Oxidative Stress and Modulates Insulin Resistance and Glycation Pathways in an Animal Model of Type 2 Diabetes Mellitus. 261.
Tampubolon, H., Sangbara, E., Mandalurang, F., Azizah, R., Nesa, N., & Suryanto, E. (2024). Nanokitosan Fraksi Flavonoid dari Limbah Kulit Buah Rambutan (Nephelium lappaceum) sebagai Peluruh Kalsium Batu Ginjal. CHEMISTRY PROGRESS, 16, 182–188. https://doi.org/10.35799/cp.16.2.2023.52372
Zhang, S., Peng, Y., Xiang, G., Song, W., Feng, L., Jiang, X., Li, X., He, S., Yang, S.-C., Zhao, Y., & Zhang, G.-H. (2024). Functional characterization of genes related to triterpene and flavonoid biosynthesis in Cyclocarya paliurus. Planta, 259. https://doi.org/10.1007/s00425-023-04282-1
Zhao, X., Zhang, X., Wang, L., Qiulan, H., Dai, H., Liu, L., Zhu, Y., El-Sappah, A., & Wu, H. (2024). Foliar application of iron impacts flavonoid glycosylation and promotes flavonoid metabolism in coloured rice. Food Chemistry, 138454. https://doi.org/10.1016/j.foodchem.2024.138454
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