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Published
31 December 2018
Keywords:
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anthocyanidin, anthocyanins, batoko plum fruit
Abstract
Batoko plum fruit (Flacourtia inermis, Roxb) is one of the plants that contains anthocyanins. The fruit has purplish red color and was thought to benefit health by reducing blood sugar levels, as anti-hyperten-sion agents or antioxidants. The aim of this research was to determine the total anthocyanin content and identify the type of anthocyanidin and anthocyanin of batoko plum fruit. The total anthocyanin content of batoko plum fruit which determined by differential pH method was 26.56±0.28 mg/100 g (w.b.) or 103.89±1.08 mg/100 g (d.b.). Based on the Rf value on TLC and the peak retention time in HPLC, it was confirmed that the anthocyanin was delfinidine. However, the wavelength maximum absorbance data of the TLC spot showed the presence of cyanidine. These results were possibly caused by the use of too diluted extracts or the degradation of the anthocyanin during acid hydrolysis. Based on the Rf value on TLC and glucosidation pattern in UV-VIS spectrophotometer, it is suspected that cyanidine 3-glucoside and delfinidine 3-glucoside were present.
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Sutharut J, Sudarat J. 2012. Total anthocyanin con-tent and antioxidant activity of germinate color-ed rice. Int Food Res J 19: 215-221.
Weber F, Larsen LR. 2017. Influence of fruit juice processing on anthocyanin stability. Food Res Int 100: 354-365. DOI: 10.1016/j.foodres.2017. 06.033.
Alvionita J, Darwis D, Efdi M. 2016. Ekstraksi dan Identifikasi Senyawa Antosianin Dari Jantung Pisaang Raja (Musa X paradisica L.) Serta Uji Aktivitas Antioksidannya. J Riset Kimia 9: 21-28. DOI: 10.25077/jrk.v9i2.284.
Anggriani R, Ain N, Adnan S. 2017. Identifikasi fitoki-mia dan karakterisasi antosianin dari sabut ke-lapa hijau (Cocos mucifera L. var varidis). J Teknol Pertanian 18: 163-172.
Harborne JB. 1987. Metode Fitokimia, Penentuan Cara Modern Menganalisis Tumbuhan. 78-84. Penerbit ITB, Bandung.
Harborne JB. 1996. Metode Fitokimia, Penentuan Cara Modern Menganalisis Tumbuhan. 86. Penerbit ITB, Bandung.
Husna NE, Novita M, Rohaya S. 2013. Kandungan antosianin dan aktivitas antioksidan ubi jalar ungu segar dan produk olahannya. Agritech 33: 296-302.
Latumaerissa ET, Lestario LN, Muninggar J. 2017. Antioxidant activity of anthocyanin of tomi-tomi fruit (Flacourtia inermis) against total choleste-rol in mice. Proceeding of 4th International Stu-dent Conference Faculty of Agriculture Techno-logy, Soegijapranata Catholic University.
Lestario LN, Rahayuni E, Timotius KH. 2011. Kan-dungan antosianin dan identifikasi antosia-nidin dari kulit buah jenitri (Eleaocarpus angus-tifolius). Agritech 31: 93-101. DOI: 10.22146/ agritech.9731.
Lestari PP, Kusrini D, Anam K. 2014. Anthocyanin identification of methanol-HCl extract active fraction in rosella (Hibiscus sabdariffa. L) and its potential as xanthine oxidase inhibitor. J Sains Matematika 22: 72-78.
Markakis P. 1982. Anthocyanins as Food Additives. 169-170. Dalam P. Markakis, (ed) Anthocyanins as Food Color. Academic Press, New York.
Nusantara YP, Lestario, LN, Martono Y. 2017. Pe-ngaruh penambahan asam galat sebagai kopig-men antosianin murbei hitam (Morus nigra L.) terhadap stabilitas termal. Agritech 37: 428-436. DOI: 10.22146/agritech.22963.
Reis JF, Monteiro VVS, Gomes RDS, Carmo MM, Costa GV, Ribera PC, Monteiro MC. 2016. Ac-tion mechanism and cardiovascular effect of anthocyanins: a systematic review of animal and human studies. J Transl Med 14: 315. DOI: 10.1186/s12967-016-1076-5.
Sari P, Wijaya CH, Sajuthi D, Supratman U. 2009. Identifikasi antosianin buah duwet (Syzygium cumini) menggunakan Kromatografi Cair Kiner-ja Tinggi-Diode Array Detection. J Teknol Industri Pangan 20: 102-108.
Sotyati. 2016. Lobi-lobi, simpan khasiat perangi ko-lestrol. http://www.satuharapan.com/read-detail/ read/lobi-lobi-simpan-khasiat-perangi-kolestrol [17 Juni 2017].
Stefanut MN, Cata A, Pop R, Mosoarca C, Zamfir AD. 2011. Anthicyanins HPLC-DAD and MS characterization, total phenolics, and antioxi-dant activity of some berries extracts. Anal Let 44: 2843-2855. DOI: 10.1080/00032719.2011.5 82550.
Sutharut J, Sudarat J. 2012. Total anthocyanin con-tent and antioxidant activity of germinate color-ed rice. Int Food Res J 19: 215-221.
Weber F, Larsen LR. 2017. Influence of fruit juice processing on anthocyanin stability. Food Res Int 100: 354-365. DOI: 10.1016/j.foodres.2017. 06.033.
Authors
FitriyaniR., LestarioL. N., & MartonoY. (2018). JENIS DAN KANDUNGAN ANTOSIANIN BUAH TOMI–TOMI. Jurnal Teknologi Dan Industri Pangan, 29(2), 137-144. https://doi.org/10.6066/jtip.2018.29.2.137
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