KAPASITAS ANTIOKSIDAN SERTA INHIBISI LIPASE DAN KOLESTEROL ESTERASE DARI BUBUK SARI BUAH PAMELO CITRUS MAXIMA KULTIVAR NAMBANGAN SECARA IN VITRO

Authors

DOI:

https://doi.org/10.21776/ub.jtp.2021.022.03.1

Keywords:

Enkapsulasi, Kapasitas Antiokidan, Kolesterol Esterase, Lipase Pankreatik, Pamelo

Abstract

ABSTRAK

 

Jeruk pamelo (Citrus maxima) kultivar Nambangan kaya akan senyawa bioaktif, seperti asam askorbat dan senyawa fenolik (flavonoid, narirutin, naringin, dan neohesperidin). Penelitian terdahulu menemukan bahwa berbagai spesies pamelo menurunkan kadar LDL-c, trigliserida dan kolesterol pada tikus hiperkolesterolemia. Namun, meski memiliki nilai fungsional dan manfaat kesehatan yang tinggi, tingkat konsumsi pamelo masih rendah, kemungkinan karena rasanya yang pahit dan asam. Produk bubuk menjadi solusi masalah ini dan juga dapat dimanfaatkan dalam berbagai aplikasi. Bubuk sari buah lebih praktis dan stabil untuk digunakan. Namun demikian, proses yang digunakan untuk memperoleh serbuk harus mempertimbangkan kandungan senyawa bioaktif. Bubuk sari buah diperoleh dengan pengeringan semprot dengan penambahan bahan penyalut (maltodekstrin/MD DE12 dan gum arab/GA) dari empat formulasi (10: 0, 9: 1, 8: 2, dan 7: 3 MD/GA) dengan konsentrasi dari 15% w/v jus. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan rasio bahan penyalut (MD/GA) terhadap senyawa bioaktif sari buah pamelo dan menilai potensi hipolipidemik secara in vitro dalam menghambat lipase pankreas dan kolesterol esterase. Hasil penelitian menunjukkan bahwa aktivitas DPPH, total fenolik, total flavonoid, dan asam askorbat tertinggi ditunjukkan oleh ekstrak bubuk MD/GA 7:3. Nilai IC50 ekstrak 4 bubuk jus buah pamelo terhadap lipase dan kolesterol esterase berkisar antara 211,42-308,40 μg/ml, dan 934,19-1352,05 μg/ml. Nilai IC50 terendah diperoleh dari ekstrak bubuk MD/GA 7:3. Ekstrak bubuk sari buah pamelo menunjukkan efek yang lebih kuat dalam menghambat aktivitas lipase pankreas daripada menghambat kolesterol esterase.

 

ABSTRACT

 

Pummelo (Citrus maxima) cultivar Nambangan is rich in bioactive compounds, such as ascorbic acid and phenolic compounds (flavonoids, narirutin, naringin, and neohesperidin). Previous studies showed that various species of pummelo lower LDL-c, triglyceride and cholesterol levels in hypercholesterolemic rats. However, despite its high functional value and health benefit, the consumption level of pummelo is relatively low, probably due to its bitter taste and astringency. Powdered product can overcome this problem and be applied for various applications. Powdered fruit juice is more practical and stable to utilize. However, the process used in obtaining powder should consider the bioactive compounds content. Pummelo powders were obtained by spray drying with addition of coating agents (maltodextrin/MD DE12 and gum arabic/GA) of four formulations (10:0, 9:1, 8:2, and 7:3 MD/GA) with the concentration of 15% w/v juice. This study aimed to determine the effect of the difference ratios of coating agent (MD/GA) on bioactive compounds of pummelo juice powder and assess the hypolipidemic in vitro potential in inhibiting pancreatic lipase and cholesterol esterase. The results showed that the highest DPPH scavenging activity, total phenolic, total flavonoid, and ascorbic acid were shown by the extract of 7:3 MD/GA powder. The IC50 values of an extract of 4 pummelo powders against lipase and cholesterol esterase was ranging from 211.42 - 308.40 μg/ml, and 934.19 - 1352.05 μg/ml, respectively. The lowest IC50 values were obtained by the extract of 7:3 MD/GA powder. The extracts of pummelo powders showed stronger effect in inhibiting pancreatic lipase activity than inhibiting cholesterol esterase.

Author Biographies

Setyaning Pawestri, IPB University

Department of Food Science Technology, Faculty of Agricultural Technology, IPB University

Magister degree student

Endang Prangdimurti, IPB University,

Department of Food Science Technology, Faculty of Agricultural Technology, IPB University

Lecturer

Nur Wulandari, IPB University

Department of Food Science Technology, Faculty of Agricultural Technology, IPB University

Lecturer

References

Agudelo, -C., Barros, -L., Santos-Buelga, -C., Martínez-Navarrete, -N., Ferreira, I, C, F, -R., 2017. Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations. LWT - Food Science and Technology. 80, 106–112. https://doi.org/10.1016/j.lwt.2017.02.006

Ahmad, A, -R., Juwita, -J., Ratulangi, S, A, -D., 2015. Penetapan kadar fenolik dan flavonoid total ekstrak metanol buah dan daun patikala (Etlingera elatior (Jack) R.M.SM). Pharmaceutical Science & Research. 2, 1–10. https://doi.org/10.7454/psr.v2i1.3481

Al-Ismail, -K., El-Dijani, -L., Al-Khatib, -H., Saleh, -M., 2016. Effect of microencapsulation of vitamin C with gum arabic, whey protein isolate and some blends on its stability. Journal of Scientific and Industrial Research. (India). 75, 176–180.

Angel, R, C, -M., Espinosa-Muñoz, L, -C., Aviles-Aviles, -C., González-García, -R., Moscosa-Santillán, -M., Grajales-Lagunes, -A., Abud-Archila, -M., 2009. Spray-drying of passion fruit juice using lactose- maltodextrin blends as the support material. Brazilian Archives of Biology and Technology. 52, 1011–1018. https://doi.org/10.1590/S1516-89132009000400026

AOAC, 2005. Official Methods of Analysis of AOAC International, 18th ed. AOAC International, Gaithersburg.

Atefi, -M., Mohammadi, -A., Nayebzadeh, -K., 2017. Using ß-cyclodextrin and Arabic gum as wall materials for encapsulation of Saffron essential oil (winter2017). Iranian Journal of Pharmaceutical Research. 16, 93–102.

Ballesteros, L, -F., Ramirez, M, -J., Orrego, C, -E., Teixeira, J, -A., Mussatto, S, -I., 2017. Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chemistry. 237, 623–631. https://doi.org/10.1016/j.foodchem.2017.05.142

Betz, -M., Kulozik, -U., 2011. Microencapsulation of bioactive bilberry anthocyanins by means of whey protein gels. Procedia Food Science. 1, 2047–2056. https://doi.org/10.1016/j.profoo.2011.10.006

Botrel, D, -A., Borges, S, -V., Fernandes, R, V, -de B., Viana, A, -D., da Costa, J, M, -G., Marques, G, -R., 2012. Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. International Journal of Food Science & Technology. 47, 1–8. https://doi.org/10.1111/j.1365-2621.2012.03100.x

Campelo, P, -H., do Carmo, E, -L., Zacarias, R, -D., Yoshida, M, -I., Ferraz, V, -P., de Barros Fernandes, R, -V., Botrel, D, -A., Borges, S, -V., 2017. Effect of dextrose equivalent on physical and chemical properties of lime essential oil microparticles. Industrial Crops and Products. 102, 105–114. https://doi.org/10.1016/j.indcrop.2017.03.021

Chedda, -U., Kaikini, -A., Bagle, -S., Seervi, -M., 2016. In vitro pancreatic lipase inhibition potential of commonly used Indian spices. IOSR Journal Of Pharmacy. 6, 10–13.

Chen, -J., Li, -S., Xu, -J., Ding, -F., Wang, -Z., Cheng, -Y., Deng, -X., 2015. Concentration and distribution of main bitter compounds in fruit tissues of “Oroblanco†(Citrus grandis L.×Citrus paradisi Macf.). Scientia Horticulturae. 193, 84–89. https://doi.org/10.1016/j.scienta.2015.05.034

Cynthia, S, -J., Don Bosco, -J., Bhol, -S., 2015. Physical and structural properties of spray dried tamarind (Tamarindus indica L.) pulp extract powder with encapsulating hydrocolloids. International Journal of Food Properties. 18, 1793–1800. https://doi.org/10.1080/10942912.2014.940536

Di Battista, C, -A., Constenla, -D., Ramírez-Rigo, M, -V., Piña, -J., 2015. The use of Arabic gum, maltodextrin and surfactants in the microencapsulation of phytosterols by spray drying. Powder Technology. 286, 193–201. https://doi.org/10.1016/j.powtec.2015.08.016

Diaz, D, -I., Beristain, C, -I., Azuara, -E., Luna, -G., Jimenez, -M., 2015. Effect of wall material on the antioxidant activity and physicochemical properties of Rubus fruticosus juice microcapsules. Journal of Microencapsulation. 32, 247–254. https://doi.org/10.3109/02652048.2015.1010458

Du, -J., Ge, Z, -Z., Xu, -Z., Zou, -B., Zhang, -Y., Li, C, -M., 2014. Comparison of the efficiency of five different drying carriers on the spray drying of persimmon pulp powders. Drying Technology. 32, 1157–1166. https://doi.org/10.1080/07373937.2014.886259

Eder, R., 2004. Pigments, in: Nollet, L.M.L. (Ed.), Handbook of Food Analysis. Marcell Dekker Inc., New York. https://doi.org/10.5860/choice.194412

Fang, -Z., Bhandari, -B., 2012. Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice. Food Research International. 48, 478–483. https://doi.org/10.1016/j.foodres.2012.05.025

Fernandes, R, V, D, -B., Borges, S, -V., Botrel, D, -A., 2014. Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydrate Polymers. 101, 524–532. https://doi.org/10.1016/j.carbpol.2013.09.083

Garofulic, I, -E., Zoric, -Z., Pedisic, -S., Dragovic-Uzelac, -V., 2016. Optimization of sour cherry juice spray drying as affected by carrier material and temperature. Food Technology Biotechnology. https://doi.org/10.17113/ft b.54.04.16.4601

Kawaii, -S., Tomono, -Y., Katase, -E., Ogawa, -K., Yano, -M., 1999. HL-60 differentiating activity and flavonoid content of the readily extractable fraction prepared from Citrus juices. Journal of Agricultural and Food Chemistry. 47, 128–135. https://doi.org/10.1021/jf9805101

Kha, T, -C., Nguyen, M, -H., Roach, P, -D., 2010. Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. Journal of Food Engineering. 98, 385–392. https://doi.org/10.1016/j.jfoodeng.2010.01.016

Krishnan, -S., Kshirsagar, A, -C., Singhal, R, -S., 2005. The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent. Carbohydrate Polymers. 62, 309–315. https://doi.org/10.1016/j.carbpol.2005.03.020

Lunagariya, N, -A., Patel, N, -K., Jagtap, S, -C., Bhutani, K, -K., 2014. Inhibitors of pancreatic lipase: state of the art and clinical perspectives. EXCLI Journal. 13, 897–921.

Mäkynen, -K., Jitsaardkul, -S., Tachasamran, -P., Sakai, -N., Puranachoti, -S., Nirojsinlapachai, -N., Chattapat, -V., Caengprasath, -N., Ngamukote, -S., Adisakwattana, -S., 2013. Cultivar variations in antioxidant and antihyperlipidemic properties of pomelo pulp (Citrus grandis [L.] Osbeck) in Thailand. Food Chemistry. 139, 735–743. https://doi.org/10.1016/j.foodchem.2013.02.017

Malik, -A., Ahmad, A, -R., 2015. Determination of phenolic and flavonoid contents of ethanolic extract of Kanunang leaves (Cordia myxa L.). International Journal of PharmTech Research. 7, 243–246.

Mishra, -P., Mishra, -S., Mahanta, C, -L., 2014. Effect of maltodextrin concentration and inlet temperature during spray drying on physicochemical and antioxidant properties of amla (Emblica officinalis) juice powder. Food and Bioproducts Processing. 92, 252–258. https://doi.org/10.1016/j.fbp.2013.08.003

Muzaffar, -K., Dinkarrao, B, -V., Kumar, -P., 2016. Optimization of spray drying conditions for production of quality pomegranate juice powder. Cogent Food And Agriculture. 2, 1–9. https://doi.org/10.1080/23311932.2015.1127583

Ngamukote, -S., Mäkynen, -K., Thilawech, -T., Adisakwattana, -S., 2011. Cholesterol-lowering activity of the major polyphenols in grape seed. Molecules. 16, 5054–5061. https://doi.org/10.3390/molecules16065054

Oboh, -G., Bello, F, -O., Ademosun, A, -O., 2014. Hypocholesterolemic properties of grapefruit (Citrus paradisii) and shaddock (Citrus maxima) juices and inhibition of angiotensin-1-converting enzyme activity. Journal of Food and Drug Analysis. 22, 477–484. https://doi.org/10.1016/j.jfda.2014.06.005

Ozkan, -G., Franco, -P., De Marco, -I., Xiao, -J., Capanoglu, -E., 2019. A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications. Food Chemistry. 272, 494–506. https://doi.org/10.1016/j.foodchem.2018.07.205

Palma-Rodrígueza, H, -M., Alvarez-Ramírezb, -J., Vargas-Torres, -A., 2018. Using modified starch/maltodextrin microparticles for enhancing the shelf life of ascorbic acid by the spray-drying method. Starch. 70, 1700323. https://doi.org/10.1002/star.201700323

Pitalua, -E., Jimenez, -M., Vernon-Carter, E, -J., Beristain, C, -I., 2010. Antioxidative activity of microcapsules with beetroot juice using gum Arabic as wall material. Food and Bioproducts Processing. 88, 253–258. https://doi.org/10.1016/j.fbp.2010.01.002

Pu, -P., Gao, D, -M., Mohamed, -S., Chen, -J., Zhang, -J., Zhou, X, -Y., Zhou, N, -J., Xie, -J., Jiang, -H., 2012. Naringin ameliorates metabolic syndrome by activating AMP-activated protein kinase in mice fed a high-fat diet. Archives of Biochemistry and Biophysics. 518, 61–70. https://doi.org/10.1016/j.abb.2011.11.026

Ravichandran, -K., Palaniraj, -R., Saw, N, M, M, -T., Gabr, A, M, -M., Ahmed, A, -R., Knorr, -D., Smetanska, -I., 2014. Effects of different encapsulation agents and drying process on stability of betalains extract. Journal of Food Science and Technology. 51, 2216–2221. https://doi.org/10.1007/s13197-012-0728-6

Righetto, A, -M., Netto, F, -M., 2006. Vitamin C stability in encapsulated green West Indian cherry juice and in encapsulated synthetic ascorbic acid. Jounal Science Food and Agriculture. 86, 1202–1208. https://doi.org/10.1002/jsfa.2469

Rocha, G, -A., Fávaro-Trindade, C, -S., Grosso, C, R, -F., 2012. Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules. Food and Bioproducts Processing. 90, 37–42. https://doi.org/10.1016/j.fbp.2011.01.001

Shofian, N, -M., Hamid, A, -A., Osman, -A., Saari, -N., Anwar, -F., Dek, M,S, -P., Hairuddin, M, -R., 2011. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. International Journal of Molecular Science. 12, 4678–4692. https://doi.org/10.3390/ijms12074678

Susanto, -S., 2004. Changes in fruit quality of pummelo experiencing storage and remaining on the tree (in Indonesian). Hayati. 11, 25–28.

Tan, S, -P., Kha, T, -C., Parks, -S., Stathopoulos, -C., Roach, P., -D., 2015. Optimising the encapsulation of an aqueous bitter melon extract by spray-drying. Foods. 4, 400–419. https://doi.org/10.3390/foods4030400

Tolun, -A., Altintas, -Z., Artik, -N., 2016. Microencapsulation of grape polyphenols using maltodextrin and gum arabic as two alternative coating materials: Development and characterization. Journal Biotechnology. 239, 23–33. https://doi.org/10.1016/j.jbiotec.2016.10.001

Tripoli, -E., Guardia, M. -La., Giammanco, -S., Majo, D. -Di., Giammanco, -M., 2007. Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review. Food Chemistry. 104, 466–479. https://doi.org/10.1016/j.foodchem.2006.11.054

Xu, -G., Liu, -D., Chen, -J., Ye, -X., Ma, -Y., Shi, -J., 2008. Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chemistry. 106, 545–551. https://doi.org/10.1016/j.foodchem.2007.06.046

Yousefi, -S., Emam-Djomeh, -Z., Mousavi, S, -M., 2011. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). Journal Food Science and Technology. 48, 677–684. https://doi.org/10.1007/s13197-010-0195-x

Zhang, -J., Kang, M, -J., Kim, M, -J., Kim, M, -E., Song, J, -H., Lee, Y, -M., Kim, J, -I., 2008. Pancreatic lipase inhibitory activity of taraxacum officinale in vitro and in vivo. Nutrition Research and Practice. 2, 200–203. https://doi.org/10.4162/nrp.2008.2.4.200

Zhang, -L., Mou, -D., Du, -Y., 2007. Procyanidins: Extraction and micro- encapsulation. Journal Science Food and Agriculture. 87, 2192–2197. https://doi.org/10.1002/jsfa.2899

Zhang, -M., Duan, -C., Zang, -Y., Huang, -Z., Liu, -G., 2011. The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China. Food Chemistry. 129, 1530–1536. https://doi.org/10.1016/j.foodchem.2011.05.136

Downloads

Published

2021-12-23

Issue

Section

Articles