.
https://doi.
org/10.
31965/infokes.
Vol19Iss2.
Jurnal Info Kesehatan Vol.
No.
December 2021, pp.
P-ISSN 0216-504X.
E-ISSN 2620-536X
DOI: 10.
31965/infokes.
Vol19Iss2.
Journal homepage:http://jurnal.
id/index.
php/infokes RESEARCH Open Access The Effect of Simplisia Drying Method on Antioxidant Activity of Senggani Fruit Extract (Melastoma Malabathricum L.
) by DPPH .
,2-Diphenyl-1-picrylhydrazy.
Shesanthi Citrariana1a*.
Risqika Yulia Tantri Paramawidhita1b.
Melliani1c Department of Pharmacy.
Muhammadiyah University of Palangkaraya.
Palangkaraya.
Central Kalimantan.
Indonesia.
Email address: shesanthi.
citrariana@gmail.
Email address: risqikayuliatantriparamawidhit@gmail.
Email address: melliani.
100518@gmail.
Received: 29 June 2021 Revised: 6 October 2021 Accepted: 28 October 2021 Abstract Senggani fruit (Melastoma Malabathricum L.
) contains anthocyanin that functioning as an Anthocyanin are tremendously sensitive to thermal processes which trigger phytochemical or photo-oxidation reactions that can open anthocyanin rings.
The objective of this study is to identify the effect of the simplicia drying method on the antioxidant activity of Senggani fruit extract.
Senggani fruit extract was prepared by obtaining samples of ripe fruit, dry sorting, washing, wet sorting, and drying using two methods.
sunlight and oven at 70oC.
After the simplicia was dry, it was blended and sifted until smooth.
The fine simplicia was macerated with 96% ethanol and evaporated to gain a crude extract.
The crude extract was assessed with reagents for phytochemical screening.
Furthermore, the crude extract was examined for antioxidant activity by the DPPH method.
This study implies that the simplicia and crude extract of Senggani fruit from drying in sunlight and oven possess different organoleptic properties such as color, smell, and taste.
In phytochemical testing with reagents, it was discovered that anthocyanin compounds were unveiled in drying utilizing sunlight while employing an oven at 70oC.
no anthocyanins were found.
The antioxidant testing of Senggani fruit extract revealed that the drying method employing sunlight had an IC 50 value of 18.
8 g/mL while the oven temperature of 70oC owned an IC50 value of 28.
3 g/mL.
Based on the study results, it can be identified that the simplicia drying method affects the antioxidant activity of the Senggani fruit extract.
The drying method in the sun produces extracts with greater antioxidant activity while drying in an oven at 70oC results in a degradation process of anthocyanin compounds, thereby decreasing the antioxidant activity of the Senggani fruit Keywords: Melastoma Malabathricum L.
Drying Method.
Antioxidant Activity.
*Corresponding Author:
Shesanthi Citrariana Department of Pharmacy.
Muhammadiyah University of Palangkaraya.
Palangkaraya.
Central Kalimantan.
Indonesia.
Email: shesanthi.
citrariana@gmail.
AThe Author.
This article is distributed under the terms of the Creative Commons Attribution 4.
International License .
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0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author.
and the source, provide a link to the Creative Commons license, and indicate if changes were made.
The Creative Commons Public Domain Dedication waiver .
ttp://creativecommons.
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Citrariana.
Paramawidhita.
, & Melliani.
The Effect of Simplisia Drying Method on Antioxidant Activity of Senggani Fruit Extract (Melastoma Malabathricum L.
) by DPPH .
,2-diphenyl-1-picrylhydrazy.
JURNAL INFO KESEHATAN, 19.
, 144-153.
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INTRODUCTION
People have long employed various types of plants as medicine.
Indonesia possesses more than 1,000 species of plants which can be applied as medicine and about 300 species that have been utilized for traditional medicine (Handayani & Rusmita.
The implementation of medicinal plant species is indeed employed for generations, and it is an effort to preserve plant cultivation in the traditional medicine field (Pitoyo & Triwahyudi, 2.
Senggani is one of the most beneficial weeds.
The fruit, flowers, and leaves of this plant are extensively used for medicine and natural food coloring (Ondagau, et al.
Senggani fruit possesses active compounds that can be utilized as traditional The profound compound in the Senggani fruit is anthocyanin which is a flavonoid derivative compound.
Senggani fruit is well-known to possess active ingredients as a source of antioxidants (Kartikasari & Ropiqa, 2.
The utilization of plants as traditional medicine employs simplicia and crude extract from plants.
One of the post-harvest processes that play a significant role in the quality of simplicia is the drying process (Departemen Kesehatan Republik Indonesia.
The drying process and method affect the chemical compounds content and pharmacological effects in a medicinal plant, particularly compounds which are efficacious as antioxidants.
Previous research was conducted to determine the drying effect of Senggani leaf administering ovens and dry wind.
Research displays the antioxidant activity of oven drying Senggani leaf extract 52.
76% and dry wind 54.
(Luliana, et al.
, 2.
In this study, the part of the plant employed to measure the difference in antioxidant activity was the fruit in addition to the parameters examined to be IC50 values.
Anthocyanins contained in Senggani fruit are tremendously sensitive to thermal The color disappears and turns to brown as the pigment is degraded and polymerized (Amperawati, et al.
, 2.
Light and heat degrade anthocyanin pigments and generate colorless chalcones.
The energy released by light triggers phytochemical or photo-oxidation reactions to open the anthocyanin ring.
Longer exposure causes further degradation and other derivative compounds formation such as 2,4,6 trihydroxy benzaldehyde and substituted benzoic acid (Alappat & Alappat, 2.
RESEARCH METHOD
The tools and materials utilized in this study comprise of desiccator, thermometer, rotary evaporator, hotplate, water bath.
UV-Vis 1800 Shimadzu spectrophotometer, 96% ethanol, iron .
chloride, magnesium powder, concentrated hydrochloric acid, sodium hydroxide.
Lieberman-Burchard reagent.
DPPH powder.
Senggani plants were obtained from Rawung Village.
Tangkiling.
Bukit Batu District.
Central Kalimantan.
The part of the Senggani plant sampled in this study was the ripe fruit.
Senggani plants were determined in full on plant parts at the Plant Systematics Laboratory.
Faculty of Biology UGM, numbered 014940/S.
Tb/I/2021.
Senggani fruit powder was macerated with 1:3 ethanol 96% solvent every 24 hours, filtered to obtain the filtrate, replaced with new ethanol, and repeated for three days, then evaporated utilizing a rotary evaporator to produce a crude extract (Sastrawan et al.
, 2.
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Phenolic test: Administering 1N FeCl_3 solution as a reagent.
The addition of FeCl3 extract produces a blackish green color.
This color is generated because phenol compounds react with Fe3 ions to compose complex compounds (Luliana, et al.
, 2.
Flavonoid test: crude extract was obtained 2 mL, added 0.
1 g of magnesium powder, then added ten drops of concentrated HCL, and shaken slowly.
A positive test revealed a red-orange to red-purple color (Sastrawan et al.
, 2.
Anthocyanin test: Positive extracts containing flavonoid group compounds were administered with 2N HCl heated at 100AC for 5 minutes.
Positive results are obtained when a red color appears.
NaOH 2 N was also added drop by drop while observing the color changes occurring.
Positive results are obtained when a blue-green color occurs, which fades slowly (Ondagau, et al.
, 2.
Saponin test: Crude extract of the Senggani fruit was placed into a test tube.
Then, 10 mL of hot and cold water was added and then shaken vigorously for 10 seconds.
If it is positive, a solid foam appears for 10 minutes, as high as 1 cm Ae 10 cm.
If 2N HCl is added, the foam appears as well (Martiningsih, et al.
, 2.
Triterpenoid & steroid test: Using LiebermanAeBuchard reagent .
oncentrated acetic anhydrous sulfuric aci.
A green color change implies positive results in this test for steroids and reddish-brown color for triterpenoids.
The color change occurs due to the terpenoid/steroid compound group oxidation through the conjugated double bonds formation (Martiningsih, et al.
, 2.
Determining the antioxidant activity of Senggani fruit extract as assessed by the method of Gaulejac et al.
, which regulates.
A mixed solution .
of 1,1diphenyl-2-picrylhydrazyl (DPPH) in 0.
1 mM methanol with an extract solution of 0.
mg/mL concentration.
02 mg/mL.
03 mg/mL.
04 mg/mL.
05 mg/mL were The degree of color reduction of the solution illustrates the radical scavenger In the last five minutes of the 30 minutes, the absorbance was calculated by spectrophotometer at A517 nm (Damanis, et al.
, 2020.
De Gaulejac, et al.
, 1.
Antioxidant activity (%) = 1 - sample absorbance x 100% control absorbance RESULTS AND DISCUSSION Simplicia of Senggani fruit was formulated by two drying methods, sunlight, and oven at 70oC.
The objective of the two drying methods was to observe the effect of the drying method on the simplicia, extract, and content of the obtained secondary The organoleptic test of simplicia powder was administered to determine the distinctive physical properties of the plant by observing the specificity of the shape, color, smell, and taste of simplicia (Kementerian Kesehatan Republik Indonesia, 2.
The organoleptic test in Table 1 presents the differences between oven-dried simplicia powder and sunlight in the form of shape, color, taste, and aroma.
The simplicia powder dried in the sun provided better results because the simplicia powder possessed a sweet taste and a distinctive aroma of Senggani fruit.
In contrast, the ovendried one owned a slightly sweet taste, and there was no distinctive aroma of Senggani It is because heating with high temperatures or for a long time may result in physical and biochemical changes, thereby reducing the quality of the resulting product.
Senggani fruit crude extract was obtained by cold extraction by implementing the maceration method (Che Omar, et al.
, 2.
The maceration method is employed because the equipment and machining techniques are relatively simple and easy to Furthermore, the maceration method is administered to keep the secondary Citrariana.
Paramawidhita.
, & Melliani.
The Effect of Simplisia Drying Method on Antioxidant Activity of Senggani Fruit Extract (Melastoma Malabathricum L.
) by DPPH .
,2-diphenyl-1-picrylhydrazy.
JURNAL INFO KESEHATAN, 19.
, 144-153.
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org/10.
31965/infokes.
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| 147
metabolites of Senggani fruit from being damaged by the heat.
96% ethanol solvent was administered because it is non-toxic and semi-polar, hence, more secondary metabolites were extracted by the solvent.
Ethanol solvent encompasses good absorption and is able to inhibit mold growth and germs (Mardina, 2.
It is demonstrated in Table 1 that the comparison of crude extract between oven drying and sunlight was conducted by organoleptic testing.
The crude extract obtained by the oven drying method possesses a darker color and is odorless, while the viscous extract obtained by sun-drying owns a lighter color and a distinctive aroma of Senggani fruit.
Table 1.
Organoleptic Test of Simplicia and Crude Extract.
Drying Method Simplicia Oven Sunlight Crude Extract Oven Sunlight Organoleptic Consistency Colour Taste Slightly coarse Dark brown Fine powder Light brown Bittersweet No odor Sweet Typical Senggani fruit Thick Thick Dark brown Light brown Odor No odor Typical Senggani fruit Figure 1.
Color of Senggani fruit extract with drying treatment.
A: sun-drying B: oven drying treatment Phytochemical testing was utilized to determine quickly and simply whether a plant contains certain bioctive compounds or not (Danladi, et al.
, 2.
This test was performed employing chemical reactions.
The results of this study presented that there were differences in the phytochemical test results of the ethanol extract of Senggani oven drying and sun drying.
In oven drying, anthocyanin compounds were not discovered or negative.
It is because during the simplicia drying process, it utilized an oven administering a high temperature so that the natural dyes from the Senggani fruit are lost due to not being able to withstand high heating (Kho, et al.
, 2.
Moreover, steroid and triterpenoid compounds were not unveiled in the extract of the Senggani fruit.
Different sampling locations significantly affected the results.
The soil structure of a region is different so that it affects the results compared to previous studies explaining that the ethanol extract of Senggani fruit with different species .
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(Melastoma affine D.
Do.
contains steroids and triterpenoids.
The ethanol extract of the Senggani fruit was sun-dried and oven-dried in that it did not contain steroid and triterpenoid compounds.
Furthermore, in this study, it was revealed that the ethanol extract of Senggani fruit possessed saponins.
In contrast, the ethanol extract of Senggani fruit with another species (Melastoma affine D.
Do.
did not possess saponins (Syafitri.
Table 2.
Phytochemical Test Results of Secondary Metabolite Compounds.
Phytochemical Test Phenolic Colorreaction Treatment Added FeCl3 Flavonoid Anthocyanin Saponin Steroid Triterpenoid Result ( /-) Sunlight Result ( /-) Oven Dark-green Added concentrated HCl Added Mg powder and 2N HCl, heated at 100 C and added 2N NaOH Added hot water shake Added Lieberman Ae Buchard Added Lieberman Ae Buchard Red-orange red-purple Blue-green A foam lasting A 10 minutes Green color Sorrel Description: Positive ( ) contains a group of compounds.
Negative (-) does not contain a group of compounds.
The antioxidant activity of Senggani fruit extract was examined employing the DPPH method.
The DPPH method .
,2-diphenyl-1-picrylhydrazy.
was selected because it is simple, easy, fast, and sensitive and merely requires a small sample to evaluate the antioxidant activity of the compound (Kedare & Singh, 2.
The principle of the DPPH method is to assess the DPPH radical capture by a compound with an antioxidant activity administering UV-Vis spectrophotometry.
Hence, the value of free radical scavenging activity is identified.
The result is expressed by the IC50 (Inhibitory Concentratio.
value (Damanis, et al.
, 2.
The IC50 value is defined as the concentration of the test compound which is able to decrease free radicals by 50% (Al Ridho, 2.
The antioxidant testing result semploying the DPPH method on both oven-drying and sun-drying Senggani fruit extracts revealed differences in antioxidant activity by perceiving at the IC50 value.
The different IC50 values of Senggani fruit extract with sun and oven drying are demonstrated in table 3.
Table 3.
Antioxidant Activity of Senggani Fruit Extract.
Sample Method Sunlight Oven Concentration .
g/mL) Absorbance i Average Regression Equation
IC50
Y = 1283x R2 = 0.
mg/mL g/mL Y = 1680x R2 = 0.
mg/mL g/mL Citrariana.
Paramawidhita.
, & Melliani.
The Effect of Simplisia Drying Method on Antioxidant Activity of Senggani Fruit Extract (Melastoma Malabathricum L.
) by DPPH .
,2-diphenyl-1-picrylhydrazy.
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, 144-153.
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org/10.
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Table 3 presents the IC50 test values for Senggani fruit extract, which was treated with sun drying.
The value of the regression equation obtained from the antioxidant activity test was y = 1283x 25.
87 with a value of R2 = 0.
991 for the extract which simplicia was provided a sun-dried, and the regression equation for the extract which simplicia was provided an oven-dried treatment was y = 1680x 2.
491 with a value of R2 = 0.
The y-coefficient in the equation is the IC50value of the Senggani fruit ethanol extract , while the x-coefficient in the equation is the concentration amount of the Senggani fruit extract that identified, in which x is the concentration required to reduce 50% of DPPH activity.
The value of R2 indicates the level of linear correlation in a test (> 0.
The R2 value in the regression results revealed a positive value.
means that the higher the concentration of the Senggani fruit extract, the greater the antioxidant activity (International Conference on Harmonisation, 1.
Linear regression curve graphs of Senggani fruit extract concentration .
ven and sun dryin.
versus antioxidant activity can be perceived in Figure 2 and Figure 3.
y = 1283x 25.
R2 = 0.
Concentration of sun drying extract .
g/mL) Figure 2.
Regression curve of sun-dried Senggani fruit extract .
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y = 1680x 2.
R2 = 0.
Concentration of oven drying extract .
g/mL) Figure 3.
Regression curve of oven-drying Senggani fruit extract The antioxidant activity of the Senggani fruit extract provided different treatment between sun drying and oven drying revealed different IC50 values.
The greater the antioxidant activity of the sample calculated, the smaller the IC 50 value.
Sundried Senggani fruit extract possessed a greater antioxidant activity with an IC 50 value 8 g/mL, implying that the power of sun-dried Senggani fruit extract could decrease 50% DPPH free radical activity with a concentration of 18.
8 g/mL.
contrast,the oven-dried Senggani fruit extract possessed a smaller antioxidant activity with an IC50 value of 28.
3 g/mL, indicating that the strength of oven-dried Senggani fruit extract could reduce 50% DPPH free radical activity with a concentration of 28.
g/mL.
Oven drying with a temperature of 70oC based on the research results is able to decrease antioxidant activity up to 66.
It is caused by the degradation of the active compound acting as an antioxidant in the extract of the Senggani fruit, anthocyanins because these compounds are susceptible to heating or thermolabile (Amperawati, et al.
Anthocyanin degradation occurring due to temperature will change the chemical structure by opening the main anthocyanin ring into chalcone and transform the compound's color from purple to brown (Alappat & Alappat, 2.
The degradation of anthocyanins by thermal processes is demonstrated in Figure 4.
Citrariana.
Paramawidhita.
, & Melliani.
The Effect of Simplisia Drying Method on Antioxidant Activity of Senggani Fruit Extract (Melastoma Malabathricum L.
) by DPPH .
,2-diphenyl-1-picrylhydrazy.
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, 144-153.
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| 151
Anthocyanin .
Chalcone .
Figure 4.
Degradation of anthocyanin compounds.
CONCLUSION
The antioxidant activity of Senggani fruit extract was affected by the simplicia drying method.
Extract drying utilizing sun light possessed a greater antioxidant activity with an IC50 value of 18.
8 g/mL, while extract drying in an oven at 70oC possessed a smaller antioxidant activity with an IC50 value of 28.
3 g/mL.
REFERENCES