THE STUDY OF CAROTENOID AND ANTIOXIDANT ACTIVITY OF MELINJO PEEL (Gnetum ghemon L)

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4 THE STUDY OF CAROTENOID AND ANTIOXIDANT ACTIVITY OF MELINJO PEEL (Gnetum ghemon L) Melanie Cornelia )*, Tagor Siregar ), Ermiziar 3) ) Food Technology Department, Universitas Pelita Harapan, Tangerang 58 ) Food Technology Department, Universitas Pelita Harapan, Tangerang 58 3) Chemical Engineering, Institut Teknologi Indonesia, Tangerang 53 * Corresponding Author s melanie.cornelia@staff.uph.edu ABSTRACT is Indonesian native cultivated plant which has not widely accepted due to its limited utilizations. Mainly, melinjo is consumed as an ingredient to make a vegetable dish or as raw material to make emping. peels contain phytochemical compounds such as carotenoid, phenolics, and flavonoids that was useful as antioxidant. This research was conducted to study antioxidant activity and phytochemical contents of melinjo peels extract. In this study, three different types of melinjo peels (red, yellow and green) were extracted by maceration method in ethanol, ethyl acetate and n-hexane for three hours. Carotenoid content of each extract were analysed by HPLC method. The antioxidant activity was measured by free radical scavenging method with DPPH. Total phenolic and flavonoid were measured by Folin Ciocalteu and AlCl 3 method using spectrophotometer. The results showed that extraction of melinjo peels in ethanol has higher yield than ethyl acetate and n- hexane. Red melinjo peels extract has the highest total phenolic, -carotene, lycopene, and carotenoid. The highest antioxidant activity was found in yellow melinjo peels extract (IC5 = 6.73 mg) and the highest of total flavonoid content was found in green melinjo peels extract (3.39 mg/g sample). Key words : melinjo, gnetum gnemon, maceration, carotenoid INTRODUCTION Tanaman melinjo ( Gnetum gnemon L) merupakan tanaman yang banyak tumbuh di berbagai wilayah di Indonesia khususnya pulau Jawa. Bagian-bagian dari tanaman melinjo seperti daun, bunga dan buahnya banyak dimanfaatkan oleh masyarakat. Biji melinjo sering diolah menjadi produk makanan seperti emping, sedangkan kulit melinjo biasanya hanya diolah menjadi sayur. Buah-buahan umumnya mengandung senyawa fitokimia seperti karotenoid, flavonoid, dan senyawa fenolik yang bermanfaat sebagai antioksidan (Muchtadi dan Sugiyono, 989). Selain bermanfaat sebagai antioksidan, komponenkomponen fitokimia tersebut juga berkontribusi terhadap warna dari buah-buahan. Buah melinjo sebenarnya adalah biji yang diselimuti oleh lapisan kulit yang dapat berwarna hijau hingga merah. Perubahan warna kulit melinjo ini mengikuti usia dari buah, dimana warna kulit berangsur-angsur berubah dari hijau, kuning hingga merah. Warna hijau, kuning dan merah pada kulit melinjo disebabkan oleh adanya kandungan komponen fitokimia. Pada proses pengolahan biji melinjo menjadi emping, banyak menghasilkan kulit melinjo yang tidak dimanfaatkan/terbuang, padahal kulit melinjo memiliki potensi sebagai sumber pewarna dan pengawet produk pangan alami. Oleh karena itu penelitian ini dilakukan untuk mempelajari kandungan komponen fitokimia dan aktivitas antioksidan kulit melinjo. MATERIAL AND METHOD Materials: melinjo peels green, yellow and red colour from berwarna Kecamatan Menes Kabupaten Pandeglang, Propinsi Banten. Chemical: standard solution gallic acid (Sigma), quercetin standard (Sigma), DPPH (,-diphenyl--picrylhydrazyl), methanol, Folin Ciocalteu (Merck), Na CO 3 %, NaNO 5%, AlCl 3 %, NaOH M, ethanol,ethyl acetate, n-hexana and aquadest. Equipment:. Spectrophotometer, HPLC, rotary evaporator (BUCHI), mixer, erlenmeyer flask, titration equipment, heater, magnetic stirrer, containers. Methods : Kulit melinjo dibersihkan dan dihaluskan dengan menggunakan blender sehingga siap untuk diekstrak dengan pelarut etanol, etil asetat dan n-hexana.

5 THE STUDY OF CAROTENOID AND ANTIOXIDANT ACTIVITY OF MELINJO PEEL (Gnetum ghemon L) Melanie Cornelia )*, Tagor Siregar ), Ermiziar 3) ) Food Technology Department, Faculty of Industrial Technology, Universitas Pelita Harapan, Tangerang 58 ) Food Technology Department, Faculty of Industrial Technology, Universitas Pelita Harapan, Tangerang 58 3) Chemical Engineering, Institut Teknologi Indonesia, Tangerang 53 * Corresponding Author s melanie.cornelia@staff.uph.edu Methodology : Abstract : is Indonesian native cultivated plant which has not widely accepted due to its limited utilizations. Mainly, melinjo is consumed as an ingredient to make a vegetable dish or as raw material to make emping. peels contain phytochemical compounds such as carotenoid, phenolics, and flavonoids that was useful as antioxidant. This research was conducted to study antioxidant activity and phytochemical contents of melinjo peels extract. In this study, three different types of melinjo peels (red, yellow and green) were extracted by maceration method in ethanol, ethyl acetate and n-hexane for three hours. Carotenoid content of each extract were analysed by HPLC method. The antioxidant activity was measured by free radical scavenging method with DPPH. Total phenolic and flavonoid were measured by Folin Ciocalteu and AlCl 3 method using spectrophotometer. The results showed that extraction of melinjo peels in ethanol has higher yield than ethyl acetate and n-hexane. Red melinjo peels extract has the highest total phenolic, -carotene, lycopene, and carotenoid. The highest antioxidant activity was found in yellow melinjo peels extract (IC5 = 6.73 mg) and the highest of total flavonoid content was found in green melinjo peels extract (3.39 mg/g sample). Key words : melinjo, gnetum gnemon, maceration, carotenoid Proximate Analysis Crushing Extraction-maceration methode for 3 hours using Ethanol, Etil Acetate, and Hexane solvents Concentrated using Rotary Evaporator Filtering Result of Proximate Analysis Moisture Ash Fat Protein Carbohydrate Red 7,89,78,9,59,5979 Yellow 73,9836,98,987,5,7699 Green 78,936,66,97,99 8,799 Total Fenolic Total Fenolik / gram sample (mg GAE/g ) Red.386 Yellow.3 Green.95 Antioxidant Activity IC 5 (mg) Red 8.3 Yellow 6.73 Green 37.9 Total Flavonoid Total Flavonoid / gram sample (mg QE/g ) Red.73 Yellow.5 Green 3.39 Lycopene and Beta Carotene ß-carotene Lycopene ( ppm ) (mg/gram) Red 85,8,3 Yellow, - Green 5,6 - Analysis for : Total Fenolik Total Flavonoid Lycopene Antioxidant Activity Yield 8 6,7 ethanol Green melinjo peel 3, 3,8 ethyl acetate n-hexana Yield 8 6 8,69 ethanol Yellow Peel,99 ehtyl acetate 3,5 n-hexana 8 Yield 6,8 Red melinjo peel 6, 3, ethanol ethyl acetate n-hexana Conclusion : Red melinjo peels have the biggest yield by using ethanol as a solvent, and have the biggest total fenolic,lycopene and ß-carotene content. So, red melinjo peels have potential as natural pigment and can be applied into food products This research is sponsored by the Institute for Research and Community Service Universittas Pelita Harapan