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S?2nd International Conference on Biosciences and Biotechnology "Pave the Way to A Better Life"
TAMARIND LEAF EXTRACTION (Tamarindus indica L.)
ETIIANOL-DEXTRIN ENCAPSULATION: STUDY OF ANTIRADICAL
AND ANTIOXIDANT
Sri Mulyani and Lutfi Suhendra
Department of Industrial Agriculture Technology
Faculty of Agricultural Technology, Udayana University
ABSTRACT
Tamarind leaf has a flavonoid as an antiradical with antioxidant activity. Tamarind leaf
isextracted through ethanol concentration (10%, 30%, 50%, 70% dan 90%) with a ratio of 1 : 2. It
is filtrated and added dextrin concentration (5%, 7,5%, and 10%) and then dried. Tamarind
leafextract is tested by total phenolic content and diphenylpicrilhydrazyl (DPPH). Antioxidant
activity on soy beanoil istested with peroxide number (ferric thiocyanate) and malonaldehyde (TBA).
BHT synthetic antioxidant was used as the control. This research is designed using a multiple
randomized design. The results showed the following optimal levels: extraction 70% ethanol
dextrin 5%, diphenylpicrilhydrazyl and total phenolic content: 0.18% with 3.24% gallic acid
equivalent. Tamarind leaf extract in concentration 200 ppm, is not able to inhibit peroxide.
However, it does inhibit malonaldehyde on oxidized soy bean oil. Tamarind leaf extract and
BHT have a similar capability as an antioxidant in oxidized soy bean oil.
Keywords: Tamarindus indica L., dextrin, antioxidant, antiradical and soybean oil
t*
INTRODUCTION
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International Conference on Biosciences and Biotechnology "Pave the Way to A Better Life"
(Jeang, Lin, & Hsieh, 2005; Qi, Mokhtar, & Zimmermann, 2007; Qi &
Zimmermann, 2005; Rimphanitchayakit, Tonuzuka, & Sakano, 2005). The torus-like
;yclodextrin molecules have an outer polar surface and an inner non-polar surface. The
small hydrophobic cavities within the cyclodextrins have diameters of 0.50, 0.62, and
0.79 nm respectively, for the a, |3, and y dextrins. Cavities are potential binding sites for a
wide variety of both organic and inorganic molecules. Cyclodextrins can be used to
"encapsulate" food additives, and their complexes may be useful in the separation of
enantiomers, of drugs.
In recent years, several published reviews have described the use of CDs in food
and flavour applications (see Cravotto et al., 2006; Hedges & McBride, 1999; Hedges,
Shieh, & Sikorski, 1995; Qi & Hedges, 1995; Samant & Pai, 1991; Szente & Szejtli,
2004). CDs have been recommended for applications in food processing as well as for
food additives with a variety of reason. One reason is to protect lipophilic food
components that are sensitive to oxygen and due to light- or heat-induced degradation.
The aim of the research is to find out whether tamarind leaf extract ( Tamarindus
indica L) with an ethanol-dextrin encapsulation method can act as anantiradical and
macerans
antioxidant.
MATERIALS AND METHODS
Experimental Design
Experiments were conducted using a completely randomized factorial design
(CRD)Factor 1 focused on : the concentration of ethanol as a solvent : Kl: 10%, K2:
50%, K3: 50%, Q4: 70% and K5: 90%. The second factor looked at : the concentration of
dextrin adding solution, (w/w), which consisteds of three levels : Rl: 5%, R2: 7.5%, and
R3: 10%. The experiment was repeated twice.
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*$S$J2n International Conference on Biosciences and Biotechnology "Pave the Way to A Better Life"
30
50
70
90
1.183J
1.835'
2.599h
3.235fg
7,5
3.410ef
3.295f
6.45
2.952s
4.593c
2.624h
3.620de
3.472ef
3.797d
5.690b
5 .4 10h
10
Dextrin (%)
10
30
50
70
0.0597'
0.0946f
0.1066d
0.1177b
7,5
0.043 0*
0.0440*
0.0980e
0.1 143
10
0.0425j
0.0372k
0.0849h
0.1232a
90
0.0857s"
0.1042d
0.1064d
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Figure la, lb, 1c: The antioxidant activity of tamarind leaf extract at addition of 5%,
7 5% & 10% dextrin with FTC test
The FTC test showed that polyphenol compounds of tamarind leaf extract haves no
ability to inhibit peroxides.
Peroxide is the primary products of oxidation which could not be inhibited / prevented by
the polyphenol compound of tamarind leaf extract (Fig. la, lb.lc).
MDA is a secondary product from the oxidation of soybean oil. Tamarind leaf extract
varied for ethanol and dextrin concentration showed a high ability to prevent / inhibit the
formation of MDA (Figure 2a, 2b. 2c). Martinello et al. (2006) examined the tamarind
fruit showed the ability to prevent / inhibit the fonnation of MDA.
CONCLUSION
f-
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