THE STUDY OF CAROTENOID AND ANTIOXIDANT ACTIVITY OF MELINJO PEEL (Gnetum ghemon L) Melanie Cornelia1)*, Tagor Siregar2), Ermiziar3) 1) 2) 3)
*
Food Technology Department , Universitas Pelita Harapan, Tangerang 15811 Food Technology Department , Universitas Pelita Harapan, Tangerang 15811 Chemical Engineering , Institut Teknologi Indonesia, Tangerang 15320 Corresponding Author’s e-mail:
[email protected]
ABSTRACT Melinjo is Indonesian native cultivated plant which has not widely accepted due to its limited utilizations. Mainly, melinjo is consumed as an ingredient to make a vegetable dish or as raw material to make ‘emping’. Melinjo peels contain phytochemical compounds such as carotenoid, phenolics, and flavonoids that was useful as antioxidant. This research was conducted to study antioxidant activity and phytochemical contents of melinjo peels extract. In this study, three different types of melinjo peels (red, yellow and green) were extracted by maceration method in ethanol, ethyl acetate and n-hexane for three hours. Carotenoid content of each extract were analysed by HPLC method. The antioxidant activity was measured by free radical scavenging method with DPPH. Total phenolic and flavonoid were measured by Folin Ciocalteu and AlCl3 method using spectrophotometer. The results showed that extraction of melinjo peels in ethanol has higher yield than ethyl acetate and nhexane. Red melinjo peels extract has the highest total phenolic,E-carotene, lycopene, and carotenoid . The highest antioxidant activity was found in yellow melinjo peels extract (IC50 = 16.73 mg) and the highest of total flavonoid content was found in green melinjo peels extract (3.39 mg/g sample). Key words : melinjo, gnetum gnemon, maceration, carotenoid
INTRODUCTION Tanaman melinjo ( Gnetum gnemon L) merupakan tanaman yang banyak tumbuh di berbagai wilayah di Indonesia khususnya pulau Jawa. Bagian-bagian dari tanaman melinjo seperti daun, bunga dan buahnya banyak dimanfaatkan oleh masyarakat. Biji melinjo sering diolah menjadi produk makanan seperti emping, sedangkan kulit melinjo biasanya hanya diolah menjadi sayur. Buah-buahan umumnya mengandung senyawa fitokimia seperti karotenoid, flavonoid, dan senyawa fenolik yang bermanfaat sebagai antioksidan (Muchtadi dan Sugiyono, 1989). Selain bermanfaat sebagai antioksidan, komponenkomponen fitokimia tersebut juga berkontribusi terhadap warna dari buah-buahan. Buah melinjo sebenarnya adalah biji yang diselimuti oleh lapisan kulit yang dapat berwarna hijau hingga merah. Perubahan warna kulit melinjo ini mengikuti usia dari buah, dimana warna kulit berangsur-angsur berubah dari hijau, kuning hingga merah. Warna hijau, kuning dan merah pada kulit melinjo disebabkan oleh adanya kandungan komponen fitokimia. Pada proses pengolahan biji melinjo menjadi emping, banyak menghasilkan kulit melinjo yang tidak dimanfaatkan/terbuang, padahal kulit melinjo memiliki potensi sebagai sumber pewarna dan pengawet produk pangan alami. Oleh karena itu penelitian ini dilakukan untuk mempelajari kandungan komponen fitokimia dan aktivitas antioksidan kulit melinjo. MATERIAL AND METHOD Materials: melinjo peels green, yellow and red colour from berwarna Kecamatan Menes Kabupaten Pandeglang, Propinsi Banten. Chemical: standard solution gallic acid (Sigma), quercetin standard (Sigma), DPPH (2,2-diphenyl-1-picrylhydrazyl), methanol, Folin Ciocalteu (Merck), Na2CO3 2%, NaNO2 5%, AlCl3 10%, NaOH 1M, ethanol,ethyl acetate, n-hexana and aquadest. Equipment:. Spectrophotometer , HPLC, rotary evaporator (BUCHI), mixer, erlenmeyer flask, titration equipment, heater, magnetic stirrer, containers. Methods : Kulit melinjo dibersihkan dan dihaluskan dengan menggunakan blender sehingga siap untuk diekstrak dengan pelarut etanol, etil asetat dan n-hexana.
THE STUDY OF CAROTENOID AND ANTIOXIDANT ACTIVITY OF MELINJO PEEL (Gnetum ghemon L) Melanie Cornelia1)*, Tagor Siregar2), Ermiziar3) 1) 2) 3)
Food Technology Department , Faculty of Industrial Technology, Universitas Pelita Harapan, Tangerang 15811 Food Technology Department , Faculty of Industrial Technology, Universitas Pelita Harapan, Tangerang 15811 Chemical Engineering , Institut Teknologi Indonesia, Tangerang 15320 * Corresponding Author’s e-mail:
[email protected] Abstract : Melinjo is Indonesian native cultivated plant which has not widely accepted due to its limited utilizations. Mainly, melinjo is consumed as an ingredient to make a vegetable dish or as raw material to make ‘emping’. Melinjo peels contain phytochemical compounds such as carotenoid, phenolics, and flavonoids that was useful as antioxidant. This research was conducted to study antioxidant activity and phytochemical contents of melinjo peels extract. In this study, three different types of melinjo peels (red, yellow and green) were extracted by maceration method in ethanol, ethyl acetate and n-hexane for three hours. Carotenoid content of each extract were analysed by HPLC method. The antioxidant activity was measured by free radical scavenging method with DPPH. Total phenolic and flavonoid were measured by Folin Ciocalteu and AlCl3 method using spectrophotometer. The results showed that extraction of melinjo peels in ethanol has higher yield than ethyl acetate and n-hexane. Red melinjo peels extract has the highest total phenolic,E-carotene, lycopene, and carotenoid . The highest antioxidant activity was found in yellow melinjo peels extract (IC50 = 16.73 mg) and the highest of total flavonoid content was found in green melinjo peels extract (3.39 mg/g sample). Key words : melinjo, gnetum gnemon, maceration, carotenoid
Methodology : Melinjo Peels
Proximate Analysis
Result of Proximate Analysis
Crushing
Melinjo Peels Red Yellow Green
Extraction-maceration methode for 3 hours using Ethanol, Etil Acetate, and Hexane solvents
Filtering
Moisture (%) 72,8429 73,9836 78,1936
Ash (%) 1,7800 2,1928 1,6600
Fat (%) 1,1900 0,9087 1,0971
Total Flavonoid Total Flavonoid / Melinjo gram sample Peels
Red Yellow Green
Red Yellow Green
x x x x
Yield (%)8 6 4
2.73 0.52 3.39
Lycopene and Beta Carotene Melinjo ß-carotene Lycopene ( ppm ) Peels (mg/100gram) Red 185,28 12,13 Yellow 0,02 Green 25,64 1 2 1
Green melinjo peel
Yellow Melinjo Peel 8,69
Yield08 (%)
4,72 3,01
3,18
2 0
6
4,99 3,15
4 2 0
ethanol
ethyl acetate n-hexana Solvent
1 1 8 Yield 6 (%) 4 2 0
(mg QE/g )
0.386 0.103 0.095
Antioxidant Activity Melinjo IC 50 Peels (mg) Red 28.43 Yellow 16.73 Green 37.49
12 10
Analysis for : Total Fenolik Total Flavonoid Lycopene Antioxidant Activity
Carbohydrate (%) 21,5979 22,7699 18,7499
Total Fenolic Total Fenolik / Melinjo gram sample Peels (mg GAE/g )
Concentrated using Rotary Evaporator
Protein (%) 2,5900 0,1450 0,2994
ehtyl acetate
ethanol
n-hexana
Solvent
10,8 Red melinjo peel 6,1 3,1
ethanol ethyl acetate n-hexana Solvent
Conclusion : Red melinjo peels have the biggest yield by using ethanol as a solvent, and have the biggest total fenolic ,lycopene and ß-carotene content. So, red melinjo peels have potential as natural pigment and can be applied into food products
This research is sponsored by the Institute for Research and Community Service Universittas Pelita Harapan
