Fermentation Influences the Total Flavonoid Content and Antioxidant Activity of Syzygium polyanthum
Keywords:
Syzygium polyanthum, fermentation, total flavonoid content, total phenolic content, antioxidant, natural product chemistry
Abstract
Introduction: Syzygium polyanthum are widely recognized for their rich phytochemical profile, including flavonoids and phenolics. However, the bioavailability of these compounds can be limited, prompting exploration of methods to enhance their accessibility and potency. Aims: This study investigates the effects of fermentation on the bioactive compounds and antioxidant properties of Syzygium polyanthum. Methods: Three sample groups were examined: fresh leaves, leaves fermented for 3 days, and leaves fermented for 5 days. Qualitative and quantitative analyses were conducted to assess flavonoid content, phenolic compounds, and antioxidant activity in each sample. Result: The results demonstrated that fermentation significantly impacted these properties, with the 5-day fermented sample exhibiting the highest values: total flavonoid content of 279.850 mg QE/g, total phenol content of 135 mg GAE/g, and antioxidant activity with an IC50 of 51.89 ppm. Conclusion: These findings suggest that fermentation can be an effective method to enhance the nutritional and medicinal properties of Syzygium polyanthum leaves. This research provides valuable insights into the potential applications of fermented Syzygium polyanthum in the food and pharmaceutical industries, paving the way for further exploration of its health-promoting properties.
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References
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Adetuyi, F. O., & Ibrahim, T. A. (2014). Effect of fermentation time on the phenolic, flavonoid and vitamin c contents and antioxidant activities of okra (Abelmoschus esculentus) seeds. Nigerian Food Journal, 32(2), 128–137. https://doi.org/https://doi.org/10.1016/S0189-7241(15)30128-4
Awwaliah, M., Asma, N., Ikhlas Arsul, M., & Sains dan Kesehatan, J. (2023). Correlation of phenol and flavonoid content with antioxidant activity index of Vernonia amygdalina stem extracts. Jurnal Sains Dan Kesehatan, 5(5), 652–658. https://doi.org/10.25026/jsk.v5i5.xxx
Azwanida, N. N. (2015). A review on the extraction methods use in medicinal plants, principle, strength and limitation. Medicinal and Aromatic Plants, 4, 1–6. https://api.semanticscholar.org/CorpusID:16623297
Chu, S.-C., & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3), 502–507. https://doi.org/https://doi.org/10.1016/j.foodchem.2005.05.080
Dalimartha, S. (2007). Atlas of Indonesian Medicinal Plants (Vol. 2). Niaga Swadaya.
Dulf, F. V., Vodnar, D. C., & Socaciu, C. (2016). Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products. Food Chemistry, 209, 27–36. https://doi.org/https://doi.org/10.1016/j.foodchem.2016.04.016
Herlina, S., Setiawansyah, A., & Hidayati, N. (2024). Aerobe fermentation enhanced antioxidant activity index of Citrus limon leaves. Journal of Food and Pharmaceutical Sciences, 12(2), 80-89. https://doi.org/10.22146/jfps.12005
Hur, S. J., Lee, S. Y., Kim, Y.-C., Choi, I., & Kim, G.-B. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry, 160, 346–356. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.03.112
Ismail, A., & Ahmad, W. A. N. W. (2019). Syzygium polyanthum (Wight) Walp: A potential phytomedicine. Pharmacognosy Journal, 11(2).
Martins, S., Mussatto, S. I., Martínez-Avila, G., Montañez-Saenz, J., Aguilar, C. N., & Teixeira, J. A. (2011). Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review. Biotechnology Advances, 29(3), 365–373. https://doi.org/https://doi.org/10.1016/j.biotechadv.2011.01.008
Melini, F., & Melini, V. (2021). Impact of fermentation on phenolic compounds and antioxidant capacity of quinoa. Fermentation, 7(1). https://doi.org/10.3390/fermentation7010020
Muscolo, A., Mariateresa, O., Giulio, T., & Mariateresa, R. (2024). Oxidative stress: the role of antioxidant phytochemicals in the prevention and treatment of diseases. International Journal of Molecular Sciences, 25(6). https://doi.org/10.3390/ijms25063264
Rahman, N., Bahriul, P., & Diah, A. W. M. (2014). Uji aktivitas antioksidan ekstrak daun salam (Syzygium Polyanthum) dengan menggunanakan 1,1-Difenil-2-Pikrilhidrazil. Jurnal Akademika Kimia, 3(3), 143–149.
Septembre-Malaterre, A., Remize, F., & Poucheret, P. (2018). Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Research International, 104, 86–99. https://doi.org/https://doi.org/10.1016/j.foodres.2017.09.031
Setiawansyah, A., Arsul, M. I., Sukrasno, S., Damayanti, S., Insanu, M., & Fidrianny, I. (2024). Anti-hyperuricemic potential of caryophyllene from Syzygium aromaticum essential oil: SiO2-AgNO3-based column chromatography purification, antioxidant, and xanthine oxidase inhibitory activities. Advances in Traditional Medicine, 24(2), 475–487. https://doi.org/10.1007/s13596-023-00710-5
Setiawansyah, A., Hakim, A., & Gita Wirasisya, D. (2018). Evaluation and identification of antibacterial compound of neem leaves and barks (Azadirachta indica A.Juss) against Escherichia coli. Jurnal Tumbuhan Obat Indonesia, 11(2), 40–48.
Setiawansyah, A., Widiyawati, A. T., Sari, M. S. D., Reynaldi, M. A., Hidayati, N., Alrayan, R., & Nugroho, S. A. (2024). FT-IR-based fingerprint combined with unsupervised chemometric analysis revealed particle sizes and aqueous-ethanol ratio alter the chemical composition and nutraceutical value of Daucus carota. Natural Product Research. https://doi.org/10.1080/14786419.2024.2376351
Sintyadewi, R. P., & Widnyani, I. A. P. A. (2021). The influence of fermentation time on the total flavonoid and organoleptic test of black tea kombucha and butterfly pea (Clitoria ternatea L.) infusion. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), 8(2), 72–77.
Utami, N., Susianti, S., Bakri, S., Kurniawan, B., & Setiawansyah, A. (2023). Cytotoxic activity of Cyperus rotundus L. rhizome collected from three ecological zones in Lampung-Indonesia against HeLa cervical cancer cell. Journal of Applied Pharmaceutical Science, 13(10), 141–148. https://doi.org/10.7324/JAPS.2023.113764
Zhao, Y. S., Eweys, A. S., Zhang, J. Y., Zhu, Y., Bai, J., Darwesh, O. M., Zhang, H. B., & Xiao, X. (2021). Fermentation affects the antioxidant activity of plant-based food material through the release and production of bioactive components. Antioxidants, 10(12). https://doi.org/10.3390/antiox10122004
Published
2024-12-31
How to Cite
Saputri, A., Christian, Y. E., Hidayati, N., Indah, I., & Setiawansyah, A. (2024). Fermentation Influences the Total Flavonoid Content and Antioxidant Activity of Syzygium polyanthum. Ad-Dawaa’ Journal of Pharmaceutical Sciences, 7(2), 125-134. https://doi.org/10.24252/djps.v7i2.51645
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