Aktivitas Antioksidan Ekstrak Etanol Kayu Manis (Cinnamomum burmani) Secara In Vitro / Antioxidant Activities Of Cinnamon (Cinnamomum burmani) In Vitro
Abstract
ABSTRAK
Kayu manis (Cinnamomum burmani) merupakan rempah-rempah yang bisa dijadikan sebagai bahan tambahan dalam makanan dan juga kue serta salah satu bahan farmasi dalam industri farmasi. Oleh karena itu, eksplorasi kayu manis sebagai antioksidan alami sangat diperlukan. Tujuan penelitian ini adalah untuk mengetahui aktivitas antioksidan kayu manis menggunakan uji DPPH, ABTS dan daya aktivitas reduksi besi III serta total fenolik dan total flavonoid. Kayu manis bubuk diekstraksi menggunakan teknik maserasi dengan pelarut etanol 96% dan dilakukan pengujian aktivitas antioksidan. Ekstrak etanol kayu manis menunjukkan nilai aktivitas antioksidan DPPH, ABTS, dan reduksi besi III secara berturut-turut sebesar 1,939 ± 0,055 ?g/mL; 2,235 ± 0,014 ?g/mL; dan 1415,705 ± 38,609 mg asam askorbat/gram ekstrak. Aktivitas antiradikal ekstrak etanol kayu manis lebih rendah dibandingkan dengan vitamin C yaitu 0,554 ± 0,003 ?g/mL (DPPH) dan 0,813 ± 0,028 ?g/mL (ABTS). Aktivitas antioksidan yang diberikan oleh ekstrak etanol kayu manis dipengaruhi oleh kandungan total fenolik dan total flavonoid secara berturut-turut sebesar 75,685 ± 1,408 % EAG dan 60,546 ± 0,670 % EK. Kayu manis memiliki aktivitas antioksidan yang sangat kuat, mengandung total fenolik dan total flavonoid dalam jumlah tinggi sehingga berpotensi sebagai bahan tambahan pangan (antioksidan) dalam industri makanan maupun farmasi.
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References
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Al-Dhubiab,B. E. (2012). Pharmaceutical applications and phytochemical profile of Cinnamomum burmannii. Pharmacogn. Rev, 6(12), 125–131. https://doi.org/10.4103/0973-7847.99946.
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Ervina, M., Nawu, Y. E. & Esar, S. Y. (2016). Comparison of in vitro antioxidant activity of infusion, extract and fractions of Indonesian Cinnamon (Cinnamomum burmannii) bark, Int. Food Res. J., 23(3), 1346–1350.
Kim, Y. A., Keogh, J. B. & Clifton, P. M. (2016). Polyphenols and glycémie control, Nutrients, 8(1). https://doi.org/10.3390/nu8010017.
Sikand, G., Kris-Etherton, P. & Boulos, N. M. (2015). Impact of Functional Foods on Prevention of Cardiovascular Disease and Diabetes. Curr. Cardiol. Rep., 17(6). https://doi.org/10.1007/s11886-015-0593-9.
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Peterson, D. W., George, R. C., Scaramozzino, F. & LaPointe, N. E. (2009). Cinnamon extract inhibits tau aggregation associated with alzheimer’s disease in vitro. J. Alzheimer’s Dis., 17(3), 585–597. https://doi.org/10.3233/JAD-2009-1083.
Asif, M. (2015). Chemistry and antioxidant activity of plants containing some phenolic compounds. Chem. Internatioanl, 1(1), 35–52. https:// doi.org/10.6084/m9.figshare.7253357.v1.
Wijayanti, W. A., Zetra, Y. & Burhan, P. (2006). Minyak Atsiri Dari Kulit Batang Kayu Manis (Cinnamomum burmannii) Dari Famili Lauraceae Sebagai Insektisida Alami, Antibakteri, Dan Antioksidan. J. Ilm. Kim. Organik Jur. Kim. Fak. Mat. dan Ilmu Pengetah. Alam Inst. Teknol. Sepuluh Nop.
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Shahid, M. Z., Saima, H., Yasmin, A., Nadeem, M. T., Imran, M. & Afzaal, M. 2018). Antioxidant capacity of cinnamon extract for palm oil stability. Lipids Health Dis., 17(1), 1–8. https:// doi.org/10.1186/s12944-018-0756-y.
Prasetyaningrum, R. U. & Anandito, R. B. (2012). Aktivitas Antioksidan, Total Fenol, Dan Antibakteri Minyak Atsiri Dan Oleoresin Kayu Manis (Cinnamomum burmannii). J. Teknosains Pangan, 1(1), 2302–0733.
Syaefudin, M., Safithri & Hasanah, U. (2016). Stabilitas Total Fenolik, Aktivitas Antioksidan, Dan Aktivitas Penghambatan α-Glukosidase Pada Minuman Fungsional Berbasis Sirih Merah (Piper Crocatum Ruiz & Pav.). J. Gizi dan Pangan, 11(2), 83–90. https:// doi.org/10.25182/jgp.2016.11.2.
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Sana, S., Arshad, S. M. U., Farhan, Ahmad, R., Ali, I. & Tabussam, T. (2019). Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile. Int. J. Biosci., 15. https:// doi.org/10.12692/ijb/15.4.178-187.
Abeysekera, W.P. K. M., Arachchige, S. P. G., Abeysekera, W. K. S. M., Ratnasooriya, W. D. & . Medawatta, H. M. U. I. (2019). Antioxidant and Glycemic Regulatory Properties Potential of Different Maturity Stages of Leaf of Ceylon Cinnamon (Cinnamomum zeylanicum Blume) in Vitro. Evidence-based Complement. Altern. Med., https:// doi.org/10.1155/2019/2693795.
Udayaprakash, N. K., Ranjithkumar,M., Deepa, S., Sripriya, N., Al-Arfaj,A. A. & Bhuvaneswari, S. (2015). Antioxidant, free radical scavenging and GC-MS composition of Cinnamomum iners Reinw. ex Blume. Ind. Crops Prod., 69, 175–179. https:// doi.org/10.1016/j.indcrop.2015.02.018.
Antasionasti, I., Riyanto, S. & Rohman, A. Antioxidant Activities and Phenolics Contents of Avocado (Persea americana Mill.) Peel in vitro,” Res. J. Med. Plants, 11(2), 55–61. https:// doi.org/10.3923/rjmp.2017.55.61.
Taghizadeh, S. F., Asgharzadeh, A., Asili, J., Sahebkar, A. & Shakeri, A. (2015). Evaluation of Total Phenolic Content and Antioxidant Activity in Ten Selected Mahaleb (Prunus mahaleb L.) Genotypes. Int. J. Hortic. Sci. Technol. Int. J. Hort. Sci. Technol, 2(2), 187–197, https://ijhst.ut.ac.ir/article_56435_074eaf262888286585e0f98b4b407b4c.pdf.
Baba, S. A. & Malik, S. A. (2015). Determination of total phenolic and flavonoid content, antimicrobial and antioxidant activity of a root extract of Arisaema jacquemontii Blume. J. Taibah Univ. Sci., 9(4), 449–454, https:// doi.org/10.1016/j.jtusci.2014.11.001.
Kikuzaki, H., Masahi, H., Kanae, H., Kayo, A. & Taniguchi. (2002). Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem., 50(7), 2161–2168.
Aktumsek, A., Zengin, G., Guler, G.O., Cakmak, Y. S. & Duran, A. (2013). Antioxidant potentials and anticholinesterase activities of methanolic and aqueous extracts of three endemic Centaurea L. species. Food Chem. Toxicol., 55, 290–296. https:// doi.org/10.1016/j.fct.2013.01.018.
Hinneburg, I., Dorman, H. J. D. & Hiltunen, R. (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem., 97(1), 122–129. https:// doi.org/10.1016/j.foodchem.2005.03.028.
Chun, O. K., Kim, D. O. & Lee, C. Y. (2003). Superoxide Radical Scavenging Activity of the Major Polyphenols in Fresh Plums. J. Agric. Food Chem., 51(27), 8067–8072. https:// doi.org/10.1021/jf034740d.
Zou, Y., Lu, Y. & Wei, D. (2004). Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro. J. Agric. Food Chem., 52(16), 5032–5039. https:// doi.org/10.1021/jf049571r.
Kim, D. O., Lee,K. W., Lee, H. J. & Lee, C. Y. (2002). Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agric. Food Chem., 50(13), 3713–3717. https:// doi.org/10.1021/jf020071c.
Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J.A. & Deemer, E. K. (20020. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study. J. Agric. Food Chem., 50(11), 3122–3128. https:// doi.org/10.1021/jf0116606.
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos,L. & Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal., 19(6–7), 669–675. https:// doi.org/10.1016/j.jfca.2006.01.003.
Floegel, A., Kim, D. O., Chung, S. I., Koo, S> I. & Chun, O. K. (2011). Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal., 24(7), 1043–1048. https:// doi.org/10.1016/j.jfca.2011.01.008.
Wootton-Beard, P. C., Moran, A. & Ryan, L. (2011). Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Res. Int., 44(1), 217–224. https:// doi.org/10.1016/j.foodres.2010.10.033.
Wijewardhana, U. S., Gunathilaka, U. G. S. A. & Navaratne, S. B. (2019). Determination of Total Phenolic Content , Radical Scavenging Activity and Total Antioxidant Capacity of Cinnamon Bark , Black Cumin Seeds and Garlic. 4, 55–57.
Winarsi, (2007). Antioksidan Alami dan Radikal Bebas: Potensi dan Aplikasinya dalam Kesehatan. PT. Kanisius, Yogyakarta.
Biskup, I., Golonka, I., Gamian, A. & Sroka, Z. (2013). Antioxidant activity of selected phenols estimated by ABTS and FRAP methods. Postepy Hig. Med. Dosw., 67(184), 958–963. https:// doi.org/10.5604/17322693.1066062.
Erel, O. (2004). A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clin. Biochem., 37(4), 277–285. https:// doi.org/10.1016/j.clinbiochem.2003.11.015.
Chimbetete, N., Verghese, M., Sunkara, R. & Walker, L. T. (2019). Phytochemical Content, Radical Scavenging Ability & Enzyme Inhibiting Activities of Selected Spices (Cinnamon, Cardamom and Cloves). Food Nutr. Sci., 10(3), 266–275. https:// doi.org/10.4236/fns.2019.103020.
Momuat, L. I. & Suryanto, E. (2016). Pengaruh Lama Perendaman Terhadap Aktivitas Antioksidan Dari Empelur Sagu Baruk (Arenga microcharpha). 9(1). https:// doi.org/10.35799/cp.9.1.2016.13909.
Kallel, I., Hadrich, B., Gargouri, B., Chaabane, A., Lassoued, S., Gdoura, R., Bayoudh, A. & Messaoud, E. B. (2019). Optimization of Cinnamon (Cinnamomum zeylanicum Blume) Essential Oil Extraction: Evaluation of Antioxidant and Antiproliferative Effects. Evidence-based Complement. Altern. Med., https:// doi.org/10.1155/2019/6498347.
Rohman, A., Riyanto, S., Yuniarti, N., Saputra, W. R., Utami, R. & Mulatsih, W. (2010). Antioxidant activity, total phenolic, and total flavaonoid of extracts and fractions of red fruit (Pandanus conoideus Lam). Int. Food Res. J., 17(1), 97–106.
Arina, N. B. & Rohman, A. (2013). The phenolic contents and antiradical activity of Indonesian Phyllantus urinaria L., Int. Food Res. J., 20(3), 1119–1124.
Chan, K. W., Khong, N.M. H., Iqbal, S., Ch’ng, S. E., Younas, U. & Babji, A. S. (2014). Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants. J. Food Sci. Technol., 51(11), 3269–3276. https:// doi.org/10.1007/s13197-012-0818-5.
Locatelli, D. A., Nazareno, M. A., Fusari, C. M. & Camargo, A. B. (2017). Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition. Food Chem., 220, 219–224. https:// doi.org/10.1016/j.foodchem.2016.10.001.
Al-Dhubiab,B. E. (2012). Pharmaceutical applications and phytochemical profile of Cinnamomum burmannii. Pharmacogn. Rev, 6(12), 125–131. https://doi.org/10.4103/0973-7847.99946.
Ervina, M., Lie, H. S., Diva, J., Caroline, Tewfik, S. & Tewfik, I. (2019). Optimization of water extract of Cinnamomum burmannii bark to ascertain its in vitro antidiabetic and antioxidant activities. Biocatal. Agric. Biotechnol, 19. 101152. https://doi.org/10.1016/j.bcab.2019.101152.
Ervina, M., Nawu, Y. E. & Esar, S. Y. (2016). Comparison of in vitro antioxidant activity of infusion, extract and fractions of Indonesian Cinnamon (Cinnamomum burmannii) bark, Int. Food Res. J., 23(3), 1346–1350.
Kim, Y. A., Keogh, J. B. & Clifton, P. M. (2016). Polyphenols and glycémie control, Nutrients, 8(1). https://doi.org/10.3390/nu8010017.
Sikand, G., Kris-Etherton, P. & Boulos, N. M. (2015). Impact of Functional Foods on Prevention of Cardiovascular Disease and Diabetes. Curr. Cardiol. Rep., 17(6). https://doi.org/10.1007/s11886-015-0593-9.
Muhammad, D. R. A., Tuenter, E., Patria, G. D., Foubert, K., Pieters, L. & Dewettinck, K. (2020). Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate. Food Chem., 340. 127983. https://doi.org/10.1016/j.foodchem.2020.127983.
Peterson, D. W., George, R. C., Scaramozzino, F. & LaPointe, N. E. (2009). Cinnamon extract inhibits tau aggregation associated with alzheimer’s disease in vitro. J. Alzheimer’s Dis., 17(3), 585–597. https://doi.org/10.3233/JAD-2009-1083.
Asif, M. (2015). Chemistry and antioxidant activity of plants containing some phenolic compounds. Chem. Internatioanl, 1(1), 35–52. https:// doi.org/10.6084/m9.figshare.7253357.v1.
Wijayanti, W. A., Zetra, Y. & Burhan, P. (2006). Minyak Atsiri Dari Kulit Batang Kayu Manis (Cinnamomum burmannii) Dari Famili Lauraceae Sebagai Insektisida Alami, Antibakteri, Dan Antioksidan. J. Ilm. Kim. Organik Jur. Kim. Fak. Mat. dan Ilmu Pengetah. Alam Inst. Teknol. Sepuluh Nop.
Anggraini, T., Novendra, V. & Novelina. 2018. Antioxidant activity of archidendron pauciflorum, syzygium oleana, mangifera indica, theobroma cacao and cinnamomum burmannii young leaves and their application as jelly drink colourants. Pakistan J. Nutr., 17(10), 492–499. https:// doi.org/10.3923/pjn.2018.492.499.
Shahid, M. Z., Saima, H., Yasmin, A., Nadeem, M. T., Imran, M. & Afzaal, M. 2018). Antioxidant capacity of cinnamon extract for palm oil stability. Lipids Health Dis., 17(1), 1–8. https:// doi.org/10.1186/s12944-018-0756-y.
Prasetyaningrum, R. U. & Anandito, R. B. (2012). Aktivitas Antioksidan, Total Fenol, Dan Antibakteri Minyak Atsiri Dan Oleoresin Kayu Manis (Cinnamomum burmannii). J. Teknosains Pangan, 1(1), 2302–0733.
Syaefudin, M., Safithri & Hasanah, U. (2016). Stabilitas Total Fenolik, Aktivitas Antioksidan, Dan Aktivitas Penghambatan α-Glukosidase Pada Minuman Fungsional Berbasis Sirih Merah (Piper Crocatum Ruiz & Pav.). J. Gizi dan Pangan, 11(2), 83–90. https:// doi.org/10.25182/jgp.2016.11.2.
Abdelwahab, S. I., Mariod, A. A., Taha, M. M. E., Zaman, F. Q., Abdelmageed, A. H. A., Khamis, S., Sivasothy,Y. & Awang, K. (2017). Chemical composition and antioxidant properties of the essential oil of Cinnamomum altissimum Kosterm. (Lauraceae). Arab. J. Chem., 10(1), 131–135. https:// doi.org/10.1016/j.arabjc.2014.02.001.
Sana, S., Arshad, S. M. U., Farhan, Ahmad, R., Ali, I. & Tabussam, T. (2019). Nutritional characterization of cinnamon and turmeric with special reference to their antioxidant profile. Int. J. Biosci., 15. https:// doi.org/10.12692/ijb/15.4.178-187.
Abeysekera, W.P. K. M., Arachchige, S. P. G., Abeysekera, W. K. S. M., Ratnasooriya, W. D. & . Medawatta, H. M. U. I. (2019). Antioxidant and Glycemic Regulatory Properties Potential of Different Maturity Stages of Leaf of Ceylon Cinnamon (Cinnamomum zeylanicum Blume) in Vitro. Evidence-based Complement. Altern. Med., https:// doi.org/10.1155/2019/2693795.
Udayaprakash, N. K., Ranjithkumar,M., Deepa, S., Sripriya, N., Al-Arfaj,A. A. & Bhuvaneswari, S. (2015). Antioxidant, free radical scavenging and GC-MS composition of Cinnamomum iners Reinw. ex Blume. Ind. Crops Prod., 69, 175–179. https:// doi.org/10.1016/j.indcrop.2015.02.018.
Antasionasti, I., Riyanto, S. & Rohman, A. Antioxidant Activities and Phenolics Contents of Avocado (Persea americana Mill.) Peel in vitro,” Res. J. Med. Plants, 11(2), 55–61. https:// doi.org/10.3923/rjmp.2017.55.61.
Taghizadeh, S. F., Asgharzadeh, A., Asili, J., Sahebkar, A. & Shakeri, A. (2015). Evaluation of Total Phenolic Content and Antioxidant Activity in Ten Selected Mahaleb (Prunus mahaleb L.) Genotypes. Int. J. Hortic. Sci. Technol. Int. J. Hort. Sci. Technol, 2(2), 187–197, https://ijhst.ut.ac.ir/article_56435_074eaf262888286585e0f98b4b407b4c.pdf.
Baba, S. A. & Malik, S. A. (2015). Determination of total phenolic and flavonoid content, antimicrobial and antioxidant activity of a root extract of Arisaema jacquemontii Blume. J. Taibah Univ. Sci., 9(4), 449–454, https:// doi.org/10.1016/j.jtusci.2014.11.001.
Kikuzaki, H., Masahi, H., Kanae, H., Kayo, A. & Taniguchi. (2002). Antioxidant properties of ferulic acid and its related compounds. J. Agric. Food Chem., 50(7), 2161–2168.
Aktumsek, A., Zengin, G., Guler, G.O., Cakmak, Y. S. & Duran, A. (2013). Antioxidant potentials and anticholinesterase activities of methanolic and aqueous extracts of three endemic Centaurea L. species. Food Chem. Toxicol., 55, 290–296. https:// doi.org/10.1016/j.fct.2013.01.018.
Hinneburg, I., Dorman, H. J. D. & Hiltunen, R. (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem., 97(1), 122–129. https:// doi.org/10.1016/j.foodchem.2005.03.028.
Chun, O. K., Kim, D. O. & Lee, C. Y. (2003). Superoxide Radical Scavenging Activity of the Major Polyphenols in Fresh Plums. J. Agric. Food Chem., 51(27), 8067–8072. https:// doi.org/10.1021/jf034740d.
Zou, Y., Lu, Y. & Wei, D. (2004). Antioxidant activity of a flavonoid-rich extract of Hypericum perforatum L. in vitro. J. Agric. Food Chem., 52(16), 5032–5039. https:// doi.org/10.1021/jf049571r.
Kim, D. O., Lee,K. W., Lee, H. J. & Lee, C. Y. (2002). Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J. Agric. Food Chem., 50(13), 3713–3717. https:// doi.org/10.1021/jf020071c.
Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J.A. & Deemer, E. K. (20020. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study. J. Agric. Food Chem., 50(11), 3122–3128. https:// doi.org/10.1021/jf0116606.
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos,L. & Byrne, D.H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Compos. Anal., 19(6–7), 669–675. https:// doi.org/10.1016/j.jfca.2006.01.003.
Floegel, A., Kim, D. O., Chung, S. I., Koo, S> I. & Chun, O. K. (2011). Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. J. Food Compos. Anal., 24(7), 1043–1048. https:// doi.org/10.1016/j.jfca.2011.01.008.
Wootton-Beard, P. C., Moran, A. & Ryan, L. (2011). Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin-Ciocalteu methods. Food Res. Int., 44(1), 217–224. https:// doi.org/10.1016/j.foodres.2010.10.033.
Wijewardhana, U. S., Gunathilaka, U. G. S. A. & Navaratne, S. B. (2019). Determination of Total Phenolic Content , Radical Scavenging Activity and Total Antioxidant Capacity of Cinnamon Bark , Black Cumin Seeds and Garlic. 4, 55–57.
Winarsi, (2007). Antioksidan Alami dan Radikal Bebas: Potensi dan Aplikasinya dalam Kesehatan. PT. Kanisius, Yogyakarta.
Biskup, I., Golonka, I., Gamian, A. & Sroka, Z. (2013). Antioxidant activity of selected phenols estimated by ABTS and FRAP methods. Postepy Hig. Med. Dosw., 67(184), 958–963. https:// doi.org/10.5604/17322693.1066062.
Erel, O. (2004). A novel automated direct measurement method for total antioxidant capacity using a new generation, more stable ABTS radical cation. Clin. Biochem., 37(4), 277–285. https:// doi.org/10.1016/j.clinbiochem.2003.11.015.
Chimbetete, N., Verghese, M., Sunkara, R. & Walker, L. T. (2019). Phytochemical Content, Radical Scavenging Ability & Enzyme Inhibiting Activities of Selected Spices (Cinnamon, Cardamom and Cloves). Food Nutr. Sci., 10(3), 266–275. https:// doi.org/10.4236/fns.2019.103020.
Momuat, L. I. & Suryanto, E. (2016). Pengaruh Lama Perendaman Terhadap Aktivitas Antioksidan Dari Empelur Sagu Baruk (Arenga microcharpha). 9(1). https:// doi.org/10.35799/cp.9.1.2016.13909.
Kallel, I., Hadrich, B., Gargouri, B., Chaabane, A., Lassoued, S., Gdoura, R., Bayoudh, A. & Messaoud, E. B. (2019). Optimization of Cinnamon (Cinnamomum zeylanicum Blume) Essential Oil Extraction: Evaluation of Antioxidant and Antiproliferative Effects. Evidence-based Complement. Altern. Med., https:// doi.org/10.1155/2019/6498347.
Rohman, A., Riyanto, S., Yuniarti, N., Saputra, W. R., Utami, R. & Mulatsih, W. (2010). Antioxidant activity, total phenolic, and total flavaonoid of extracts and fractions of red fruit (Pandanus conoideus Lam). Int. Food Res. J., 17(1), 97–106.
Arina, N. B. & Rohman, A. (2013). The phenolic contents and antiradical activity of Indonesian Phyllantus urinaria L., Int. Food Res. J., 20(3), 1119–1124.
Chan, K. W., Khong, N.M. H., Iqbal, S., Ch’ng, S. E., Younas, U. & Babji, A. S. (2014). Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants. J. Food Sci. Technol., 51(11), 3269–3276. https:// doi.org/10.1007/s13197-012-0818-5.
Locatelli, D. A., Nazareno, M. A., Fusari, C. M. & Camargo, A. B. (2017). Cooked garlic and antioxidant activity: Correlation with organosulfur compound composition. Food Chem., 220, 219–224. https:// doi.org/10.1016/j.foodchem.2016.10.001.
Published
2021-07-02
How to Cite
ANTASIONASTI, Irma; I, Jayanto.
Aktivitas Antioksidan Ekstrak Etanol Kayu Manis (Cinnamomum burmani) Secara In Vitro / Antioxidant Activities Of Cinnamon (Cinnamomum burmani) In Vitro.
Jurnal Farmasi Udayana, [S.l.], p. 38-47, july 2021.
ISSN 2622-4607.
Available at: <https://ojs.unud.ac.id/index.php/jfu/article/view/66775>. Date accessed: 21 nov. 2024.
doi: https://doi.org/10.24843/JFU.2021.v10.i01.p05.
Section
Articles
