Antioxidant and Antidiabetic Activities of Ethanolic Citrus Hystrix Peel Extract: Optimization of Extraction Conditions
| Main Authors: | Irawaty, Wenny, Soetaredjo, Felycia Edi, Ayucitra, Aning, Sianto, Martinus E., Jonathan, Kevin, D., Cynthia, Setyabudi, Cicilia, Tanda, Stefani |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
International Network for Scientific Information Publication (INSI)
, 2014
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| Subjects: | |
| Online Access: |
http://repository.wima.ac.id/18351/1/3-Antioxidant_and_%20Antidiabetic_.pdf http://repository.wima.ac.id/18351/2/3-Antioxidant_and_%20Antidiabetic_Hasil%20Cek%20Similarity.pdf http://repository.wima.ac.id/18351/ http://www.ajbasweb.com/old/ajbas_%20Special8_ICESTI%20_2014.html |
Daftar Isi:
- The benefits of citrus fruits have been well documented. As food ingredient, only leaf part of Citrus hystrix has been utilized as food ingredient. The citrus peel may contain higher antioxidant compounds than the edible part. The objective of this study was to optimize the extraction conditions of antioxidant, presented as Total Phenolic Compounds (RSM), from Citrus hystrix peel using Response Surface Methodology. In addition, in-vitro study to investigate the antidiabetic effect of the extract was also performed. Two independent variables (time and ethanol concentration) were optimized for maximizing the total phenolic compounds extracted from the Citrus hystrix peel using RSM based on central composite design. The optimum conditions of polyphenolic compounds extraction from Citrus hystrix peel were obtained at 7.8 h of extraction time by employing ethanol 41% as the solvent. The extract also exhibited the anti-diabetic activity.