Pengaruh Varietas, Fraksi Pengayakan, dan Jenis Pelarut terhadap Kadar Antisionin, Fenolik Total, dan Aktivitas Antiokasidan Ekstrak Jagung Ungu
Abstract
Penelitian bertujuan untuk mengetahui pengaruh varietas, fraksi pengayakan, dan jenis pelarut terhadap sifat kimia ekstrak jagung ungu (EJU) yang meliputi kadar antosianin total, fenolik total, flavonoid total, aktivitas antioksidan, dan komponen antosianinnya. Jagung ungu sebanyak tiga varietas, yaitu Pulut Manado dari Sulawesi dan Malang Biasa serta Malang Pekat dari Jawa digunakan sebagai sampel. Fraksi pengayakan meliputi fraksi tepung jagung ungu yang lolos ayakan 60 mesh dan yang tidak lolos ayakan 60 mesh. Pembuatan ekstrak antosianin menggunakan variasi pelarut etanol-asam sitrat 3% dan aquades-asam sitrat 3% (1:10), penguapan dengan rotary evaporator bersuhu 40oC atau 50oC, tekanan 75 atau 175 mbar, selama 4-5 jam. Hasil penelitian menunjukkan bahwa dari semua parameter pengujian yang dilakukan, ekstrak jagung ungu varietas Malang Pekat dari fraksi yang tidak lolos ayakan 60 mesh, dan menggunakan pelarut etanol-sitrat 3% mempunyai kadar tertinggi, yaitu kadar antosianin total 2.553+48,6 mg cyanidin-3-glucoside equivalent (CGE)/ L, kadar fenolik total 5.615+71,9 mg gallic acid equivalent (GAE)/ L, kadar flavonoid total 4.541+40,4 µg rutin hydrate/ L, aktivitas antioksidan metode DPPH 11.212+148 µmol Trolox equivalent (TE)/ L, dan aktivitas antioksidan metode FRAP 18.030+18,0 µmol TE/ L. Ekstrak jagung ungu Pulut Manado mengandung antosianin peonidin-3-glukosida (PN-3-G), sedangkan ekstrak dari Malang Biasa dan Malang Pekat mengandung cyanidin-3-glukosida dan PN-3-G. Ekstrak yang dibuat dari jagung ungu varietas Malang Pekat, fraksi tidak lolos pengayakan, dan diekstraksi dengan pelarut etanol-asam sitrat 3% sangat potensial sebagai sumber antosianin, yang bisa dimanfaatkan sebagai pewarna alami maupun sumber antioksidan eksogen.
Keywords
Full Text:
PDF (Indonesian)References
Abdel-Aal, E. S. M., Young, J. C., dan Rabalski, I. (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of Agricultural and Food Chemistry, 54(13), 4696–4704. https://doi.org/10.1021/jf0606609
Beninger, C. W., & Hosfield, G. L. (2003). Antioxidant activity of extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes. Journal of Agricultural and Food Chemistry, 51(27), 7879-7883.
Bouayed, J., dan Bohn, T. 2010. Exogenous Antioxidants—Double-Edged Swords in Cellular Redox State: Health Beneficial Effects at Physiologic Doses versus Deleterious Effects at High Doses. Oxidative Medicine and Cellular Longevity, 3(4), 228–237. https://doi.org/10.4161/oxim.3.4.12858
de Pascual-Teresa, S., Santos-Buelga, C., dan Rivas-Gonzalo, J. C. 2002. LC-MS analysis of anthocyanins from purple corn cob. Journal of the Science of Food and Agriculture, 82(9), 1003–1006. https://doi.org/10.1002/jsfa.1143
Devasagayam, T. P. A., Tilak, J. C., Boloor, K. K., dan Sane, K. S. 2004. Free Radicals and Antioxidants in Human Health : Current Status and Future Prospects Research. Japi, 52, 794–804.
Fukamachi, K., Imada, T., Ohshima, Y., Xu, J., dan Tsuda, H. 2008. Purple corn color suppresses Ras protein level and inhibits 7,12-dimethylbenz[a]anthracene-induced mammary carcinogenesis in the rat. Cancer Science, 99(9), 1841–1846. https://doi.org/10.1111/j.1349-7006.2008.00895.x
Jing, P. 2006. Purple corn anthocyanins : chemical structure, chemoprotective activity and structure / function relationships. Doctoral dissertation, The Ohio State University, Columbus, OH.
Jing, P., Noriega, V., Schwartz, S. J., dan Giusti, M. M. 2007. Effects ofgrowing conditions on purple corncob (Zea mays L.) anthocyanins. Journal of Agricultural and Food Chemistry, 55, 8625–8629. doi:10.1021/jf070755q
Harakotr, B., Suriharn, B., Tangwongchai, R., Scott, M. P., dan Lertrat, K. 2014. Anthocyanins and antioxidant activity in coloured waxy corn at different maturation stages. Journal of Functional Foods, 9, 109–118. https://doi.org/10.1016/j.jff.2014.04.012
Hu, Q.P., dan Xu, J.G. 2011. Profiles of carotenoids, anthocyanins, phenolics, and antioxidant activity of selected color waxy corn grains during maturation. Journal of Agricultural and Food Chemistry, 59(5), 2026–2033. https://doi.org/10.1021/jf104149q
Kwee, E. M. dan Niemeyer, E. D. 2011. Variations in phenolic composition and antioxidant properties among 15 basil (Ocimum basilicum L.) cultivars. Food Chemistry, 128(4), 1044–1050. https://doi.org/10.1016/j.foodchem.2011.04.011
Lao, F. (2016). Purple Corn (Zea mays L.) Cob Anthocyanins: Extraction, Quantification, Spray Drying and Complexation with Proteins. Dissertation. The Ohio State University, Ohio
Lee, J. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International. 88(5): 1269-1278.
Li, C.Y., Kim, H.W., Li, H., Lee, D.C., dan Rhee, H.I. 2014. Antioxidative effect of purple corn extracts during storage of mayonnaise. Food Chemistry, 152, 592–596. https://doi.org/10.1016/j.foodchem.2013.11.152
Pedreschi, R., dan Cisneros-Zevallos, L. 2007. Phenolic profiles of Andean purple corn (Zea mays L.). Food Chemistry, 100(3), 956–963. https://doi.org/10.1016/j.foodchem.2005.11.004
Ramos-Escudero, F., Muñoz, A. M., Alvarado-Ortíz, C., Alvarado, Á., dan Yáñez, J.A. 2012. Purple corn (Zea mays L.) phenolic compounds profile and its assessment as an agent against oxidative stress in isolated mouse organs. Journal of Medicinal Food, 15(2), 206–215. https://doi.org/10.1089/jmf.2010.0342
Sarepoua, E., Tangwongchai, R., Suriharn, B., dan Lertrat, K. 2015. Influence of variety and harvest maturity on phytochemical content in corn silk. Food Chemistry, 169, 424–429. https://doi.org/10.1016/j.foodchem.2014.07.136
Shil, J., Nawaz, H., Pohorly, J., Mittal, G., Kakuda, Y. dan Jiang, Y. (2005). Extraction of polyphenolics from plant materialfor functional foods-engineering and technology. Food. Rev. Int., 21: 139-166
Sies, H., Stahl, W., dan Sevanian, A. 2005. Nutritional , Dietary and Postprandial Oxidative Stress. J Nutr, 135, 969–972. https://doi.org/10.1093/jn/135.5.969
Susanti, A. 2015. Pengaruh Penambahan Rosella (Hibiscus sabdariffa L ) terhadap Sifat Fiskokimia Permen Jelly Rumput Laut Eucheuma cottonii. Jurnal Riset Teknologi Industri, 9(1): 30-40
Susanti, A. dan Sampepana, E. 2017. Pengaruh Masa Simpan Buah terhadap Kualitas Sari Buah Naga Merah (Hylocereus polyrhizus). Jurnal Riset Teknologi Industri, 11(2): 76-82
Wu, T., Qi, X., Liu, Y., Guo, J., Zhu, R., Chen, W., … Yu, T. 2013. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chemistry, 141(1), 482–487. https://doi.org/10.1016/j.foodchem.2013.03.046
Yang, Z., Fan, G., Gu, Z., han, Y., dan Chen, Z. (2008). Optimization extraction of anthocyanins from purple corn (Zea mays L.) cob using tristimulus colorimetry. Eur. Food Res. Technol., 227: 409-415
Yang, Z., dan Zhai, W. 2010. Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.). Innovative Food Science dan Emerging Technologies, 11(1), 169–176. https://doi.org/10.1016/j.ifset.2009.08.012
Zhao, X., Zhang, C., Guigas, C., Ma, Y., Corrales, M., Tauscher, B., dan Hu, X. 2008. Composition, antimicrobial activity, and antiproliferative capacity of anthocyanin extracts of purple corn (Zea mays L.) from China. European Food Research and Technology, 228(5), 759–765. https://doi.org/10.1007/s00217-008-0987-7
Žilić, S., Serpen, A., Akıllıoğlu, G., Gökmen, V., dan Vančetović, J. 2012. Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels. Japi, 60, 1224−1231.
DOI: http://dx.doi.org/10.26578/jrti.v14i1.5399
Copyright (c) 2020 Jurnal Riset Teknologi Industri
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
JRTI is indexed by :
______________________________________________________________________
Akreditasi S2 Vol.10 No.1 th 2016 s/d Vol.14 No.2 th 2020. p-ISSN : 1978-6891, e-ISSN : 2541-5905.
Baristand Industri Samarinda