Santoso, Filiana and Sunardi, Jennifer and Ignatia, Florence and Gunawan-Puteri, Maria Dewi Puspitasari Tirtaningtyas (2021) The Impacts of Formulation and Storage on Alpha-Glucosidase Inhibitory Activity of Lemongrass, Ginger, and Black Tea Functional Beverages. Jurnal Farmasi Sains Dan Komunitas, 18 (1). pp. 26-38. ISSN 2527-7146
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Text (Turnitin report)
THE IMPACTS OF FORMULATION AND STORAGE ON α-GLUCOSIDASE INHIBITORY ACTIVITY OF LEMONGRASS, GINGER, AND BLACK TEA FUNCTIONAL BEVERAGES (1).pdf Download (3MB) | Preview |
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Text (Full text)
THE IMPACTS OF FORMULATION AND STORAGE ON α-GLUCOSIDASE INHIBITORY ACTIVITY OF LEMONGRASS, GINGER, AND BLACK TEA FUNCTIONAL BEVERAGES (1).pdf Download (1MB) | Preview |
Abstract
Functional beverages from lemongrass (Cymbopogon citratus), white ginger (Zingiber officinale Roscoe) and black tea (Camelia sinensis) were developed based on their α-glucosidase inhibitory (AGI) activities and sensory acceptance. The AGI was evaluated using in vitro enzymatic assay, while sensory acceptance was tested using affective sensory tests. The evaluation of their aqueous extracts showed that dried lemongrass and ginger possessed higher extraction yield (3.4 %, 2.7 %, respectively), though not necessarily accompanied with a better AGI activity (IC50 24.50 mg/mL, IC50 16.61 mg/mL) than the fresh lemongrass and ginger (2.1 %, 1.8 %, IC50 17.93 mg/ml, IC50 >47.00 mg/mL, respectively). Meanwhile, the evaluation of the combined extract showed additive and synergistic effects. The extract combination formula was selected based on the sensory acceptance, resulting in the beverages containing 4.29 mg/mL of lemongrass, 0.71 mg/mL of ginger, and 1.05 mg/mL of black tea with a total phenolic content of 636.45 mg/L Gallic Acid Equivalent (GAE). The selected formula showed the stability of AGI activity andthe pH value at 4 °C were in accordance with the growth of microbial count that was lower than those stored at 25 °C in a 50-day period. Changes in color and oBrix value were not significantly observed in the samples stored at 25 °C and 4 °C. Lime juice was selected as the additional flavoring agent, which could increase both the palatability and AGI activity of the beverages.
| Item Type: | Article |
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| Subjects: | T Technology > TP Chemical technology > TP155 Chemical engineering |
| Divisions: | Faculty of Life Sciences and Technology > Department of Food Technology |
| Depositing User: | Library SGU |
| Date Deposited: | 12 Apr 2023 02:44 |
| Last Modified: | 26 Jan 2024 08:57 |
| URI: | http://repository.sgu.ac.id/id/eprint/2454 |
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