Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus)
Red spinach (Amaranthus cruentus), a rich source of antioxidant anthocyanins, is susceptible to light degradation. Foam mat drying (FMD) is a promising technique to preserve these pigments. This study compared the physicochemical properties and antioxidant activity of gels incorporating FMD and eth...
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Institute for Researches and Community Services Universitas Muhammadiyah Palangkaraya
2024-11-01
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| Series: | Borneo Journal of Pharmacy |
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| Online Access: | https://journal.umpr.ac.id/index.php/bjop/article/view/6162 |
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| author | Ibrahim Arifin Khoirul Anwar Muhammad Farih Arsyada Nevy Pratiwi Ayu Shabrina |
| author_facet | Ibrahim Arifin Khoirul Anwar Muhammad Farih Arsyada Nevy Pratiwi Ayu Shabrina |
| author_sort | Ibrahim Arifin |
| collection | DOAJ |
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Red spinach (Amaranthus cruentus), a rich source of antioxidant anthocyanins, is susceptible to light degradation. Foam mat drying (FMD) is a promising technique to preserve these pigments. This study compared the physicochemical properties and antioxidant activity of gels incorporating FMD and ethanolic extracts of A. cruentus (EEAC). Both were incorporated into gels at varying concentrations (1%, 3%, and 5%). FMD gels exhibited a darker red color and significantly higher total anthocyanin content (8.33 ± 0.25/100 g) and stronger antioxidant activity (IC50 of 35.67 ± 1.87 ppm) compared to EEAC gels (10.45 ± 0.15/100 g and IC50 of 47.88 ± 2.45 ppm, respectively). Both gel types had similar pH values (5.32-5.77). Increasing the concentration of either extract affected the viscosity, spreadability, and adhesion of the gels. Importantly, FMD gels displayed significantly higher antioxidant activity (58.75 ± 2.12 to 64.72 ± 2.01%) than EEAC gels (31.75 ± 2.13 to 50.12 ± 3.01%) across all formulations. These findings suggest that FMD-based gels offer a superior delivery system for A. cruentus antioxidants, potentially leading to innovative food products with enhanced nutritional value and health benefits.
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| format | Article |
| id | doaj-art-6e152d8274f54462a80043b2703fd55a |
| institution | Kabale University |
| issn | 2621-4814 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Institute for Researches and Community Services Universitas Muhammadiyah Palangkaraya |
| record_format | Article |
| series | Borneo Journal of Pharmacy |
| spelling | doaj-art-6e152d8274f54462a80043b2703fd55a2025-01-08T08:42:12ZengInstitute for Researches and Community Services Universitas Muhammadiyah PalangkarayaBorneo Journal of Pharmacy2621-48142024-11-017410.33084/bjop.v7i4.6162Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus)Ibrahim Arifin0Khoirul Anwar1Muhammad Farih Arsyada2Nevy Pratiwi3Ayu Shabrina4Universitas Wahid HasyimUniversitas Wahid HasyimUniversitas Wahid HasyimUniversitas Wahid HasyimUniversitas Wahid Hasyim Red spinach (Amaranthus cruentus), a rich source of antioxidant anthocyanins, is susceptible to light degradation. Foam mat drying (FMD) is a promising technique to preserve these pigments. This study compared the physicochemical properties and antioxidant activity of gels incorporating FMD and ethanolic extracts of A. cruentus (EEAC). Both were incorporated into gels at varying concentrations (1%, 3%, and 5%). FMD gels exhibited a darker red color and significantly higher total anthocyanin content (8.33 ± 0.25/100 g) and stronger antioxidant activity (IC50 of 35.67 ± 1.87 ppm) compared to EEAC gels (10.45 ± 0.15/100 g and IC50 of 47.88 ± 2.45 ppm, respectively). Both gel types had similar pH values (5.32-5.77). Increasing the concentration of either extract affected the viscosity, spreadability, and adhesion of the gels. Importantly, FMD gels displayed significantly higher antioxidant activity (58.75 ± 2.12 to 64.72 ± 2.01%) than EEAC gels (31.75 ± 2.13 to 50.12 ± 3.01%) across all formulations. These findings suggest that FMD-based gels offer a superior delivery system for A. cruentus antioxidants, potentially leading to innovative food products with enhanced nutritional value and health benefits. https://journal.umpr.ac.id/index.php/bjop/article/view/6162AntioxidantExtractionFoam Mat DryingRed SpinachGel |
| spellingShingle | Ibrahim Arifin Khoirul Anwar Muhammad Farih Arsyada Nevy Pratiwi Ayu Shabrina Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus) Borneo Journal of Pharmacy Antioxidant Extraction Foam Mat Drying Red Spinach Gel |
| title | Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus) |
| title_full | Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus) |
| title_fullStr | Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus) |
| title_full_unstemmed | Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus) |
| title_short | Physicochemical Properties and Antioxidant Potential of Gels from Foam Mat Drying and Ethanolic Extract of Red Spinach (Amaranthus cruentus) |
| title_sort | physicochemical properties and antioxidant potential of gels from foam mat drying and ethanolic extract of red spinach amaranthus cruentus |
| topic | Antioxidant Extraction Foam Mat Drying Red Spinach Gel |
| url | https://journal.umpr.ac.id/index.php/bjop/article/view/6162 |
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