Antioxidant Activity of Hydrolyzed Black Soybean (Glycine soja Linn. Sieb.) By Beta-Carotene Bleaching

Abidin, Zainal Antioxidant Activity of Hydrolyzed Black Soybean (Glycine soja Linn. Sieb.) By Beta-Carotene Bleaching. Journal of Pharmaceutical and Medicinal Sciences, 2 (1). pp. 1-4. ISSN 2580-328X

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Abstract

A B S T R A C T Black soybean (Glycine soja Linn. Sieb.) contain flavonoid compounds known as isoflavones. Isoflavones are kind of flavonoid which is the highest antioxidative activity exhibited by the isoflavones aglycones, especially genistein. Isoflavone glycosides containt in G. soja can be hydrolyzed to be aglycone (genistein) using an acid. The aim if this research was to investigate the antioxidant activity of the hydrolyzed G. soja extract that was obtained by β-carotene bleaching method. The result showed that the hydrolyzed G. soja extract has the value of antioxidant activity 42.8% and 81.1% for the standards solution of quercetin. Therefore, it can conclude that the hydrolyzed G. soja extract has the efficacy as an antioxidant. A B S T R A K Kedelai hitam (Glycine soja Linn. Sieb.) mengandung senyawa flavonoid yang lebih dikenal sebagai isoflavon. Isoflavon merupakan senyawa golongan flavonoid yang aktivitas antioksidatif tertingginya ditunjukkan oleh isoflavon aglikon, terutama genistein. Isoflavon glikosida pada G. soja dapat dihidrolisis menjadi aglikon (genistein) dengan menggunakan asam. Adapun tujuan dari penelitian ini adalah untuk mengetahui adanya aktivitas antioksidan (AA) ekstrak G. soja terhidrolisis menggunakan metode ß-carotene bleaching yang dihidrolisis dengan penambahan HCl 7%. Hasil penelitian menunjukkan bahwa ekstrak G. soja terhidrolisis 200 ppm memiliki nilai AA sebesar 42,8% (intermediate) sedangkan kuersetin 10 ppm sebagai pembanding sebesar 81,1%. Sehingg

Item Type: Article
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: FAKULTAS FARMASI
Depositing User: Unnamed user with email admin@umi.ac.id
Date Deposited: 26 Jul 2021 04:11
Last Modified: 01 Oct 2021 03:11
URI: http://repository.umi.ac.id/id/eprint/318

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