Naibaho, NettyMaria (2013) Antibacterial and Antioxidant Properties of Crude Extracts and Essentials Oils from Thao Yanang (Tiliacora triandra) Leaves. Magister thesis, Universitas Brawijaya.
Abstract
Penelitian ini dilakukan untuk mengevaluasi sifat antibakteri dan antioksidan secara in vitro ekstrak kasar dan minyak esensial dari daun Yanang menggunakan metode ekstraksi yang berbeda (ekstraksi pelarut dan distilasi / ekstraksi simultan). Hasil uji antibakteri menunjukkan bahwa minyak esensial tanaman sangat menghambat pertumbuhan kedua kelompok mikroorganisme yang diteliti: Gram positif, Staphylococcus Aureus, Bacillus cereus, dan gram negatif, Pseudomonas Aeruginosa, Salmonella sp. dan Escherichia coli. Ekstrak etanol ekstrak minyak mentah efektif terhadap strain gram-positif, sedangkan ekstrak heksan memiliki aktivitas rendah. Potensi antioksidan dari sampel dievaluasi dengan menggunakan dua metode terpisah, penghambatan radikal bebas 2,2-diphenyl-1-picrylhydrazil (DPPH) dan 2,2-azino-BIS (3-etilbenzothiazoline-6-sulpon) (abts) . Ekstrak ekstrak kasar (ekstrak 1 st etanol) mampu mengurangi radikal bebas stabil (DPPH) dengan 9,14 μmol te / mg dan 8,78 μmol te / mg. Total senyawa fenolik adalah 16,97 μg Gae / mg. Minyak esensial dari daun segar menunjukkan penghambatan (DPPH) dan (abts) masing-masing pada 2,44 μmol te / mg dan 1,66 μmol te / mg. Komposisi volatile minyak esensial SDE dari cuti Thao Yanang dianalisis dengan kromatografi gas spektrometri massa. Sebanyak 19 senyawa yang mewakili 99,99% minyak diidentifikasi. Senyawa utama adalah isophytol (35,27%), asam n-hexadecanoic (15,53%), asam linoleat (15,71%), linalool (9,78%), dan alpha-serpineol (7,90%). Selain itu, minyak esensial terbaik kemudian diterapkan sebagai pengawet alami untuk daging babi segar. Minyak esensial 1,5% (b / w) dari daun Thao Yanang segar disemprotkan ke kertas saring yang ditempatkan di bawah daging babi mentah. Hasil penelitian menunjukkan bahwa minyak esensial dapat menghambat pertumbuhan Salmonella sp. dan dapat memperpanjang umur simpan daging babi mentah bungkus plastik lebih dari tiga hari.
English Abstract
The present study was conducted to evaluate in vitro antibacterial and antioxidant properties of crude extracts and essential oils from thao yanang leaves using different extraction methods (solvent extraction and simultaneous distillation/extraction). The antibacterial test results showed that the essential oils of the plant strongly inhibited the growth of both groups of microorganisms studied: the gram positive, Staphylococcus aureus, Bacillus cereus, and gram negative, Pseudomonas aeruginosa, Salmonella sp. and Escherichia coli . The ethanolic extracts of crude extracts were effective against Gram-positive strains, while the hexane extracts had low activity. The antioxidant potential of the samples was evaluated using two separate methods, inhibition of free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). The extracts of the crude extracts (1 st ethanol extracts) were able to reduce the stable free radicals (DPPH) with 9.14 μmol TE/mg and 8.78 μmol TE/mg, respectively. The total phenolic compounds was 16.97 μg GAE/mg. The essential oils from fresh leaves showed inhibition (DPPH) and (ABTS) at 2.44 μmol TE/mg and 1.66 μmol TE/mg, respectively. The volatile composition of SDE essential oils of thao yanang leave was analyzed by Gas Chromatography Mass Spectometry. A total of 19 compounds representing 99.99% of the oil was identified. Major compounds were isophytol (35.27%), n-hexadecanoic acid (15.53%), linoleic acid (15.71%), linalool (9.78%), and alpha-terpineol (7.90%). Moreover, the best essential oils were then applied as natural preservatives for fresh pork meat. The 1.5% (w/w) essential oils from fresh thao yanang leaves was sprayed onto filter paper placed under raw pork meat. Results showed that the essential oils could inhibit the growth of Salmonella sp. and could extend the shelf life of plastic wrap-packed raw pork meat by more than three days.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/583.34/NAI/a/041307021 |
| Subjects: | 500 Natural sciences and mathematics > 583 Magnoliopsida (Dicotyledons) > 583.3 Ranunculidae |
| Divisions: | S2/S3 > Magister Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endro Setyobudi |
| Date Deposited: | 09 Oct 2013 14:49 |
| Last Modified: | 09 Oct 2013 14:49 |
| URI: | http://repository.ub.ac.id/id/eprint/157775 |
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