Antioxidant Activity of Endophytic Fungi Isolated from Turmeric Flowers
(1) Laboratory of Natural Product Chemistry, Research Center for Biotechnology, Lembaga Ilmu Pengetahuan Indonesia
(2) Laboratory of Natural Product Chemistry, Research Center for Biotechnology, Lembaga Ilmu Pengetahuan Indonesia
(3) Faculty of Pharmacy, Universitas Pancasila, Indonesia
Abstract
Antioxidants are compounds needed by the body to fight free radicals that can cause adverse effects on health. All parts of turmeric plant have antioxidant activity, so does the flower. It is thought that the endophytic fungi from turmeric flowers also have antioxidant activity and no studies have reported it yet. The purpose of this study was to study the antioxidant activity of single and mixed cultures of endophytic fungi isolated from turmeric flowers. In vitro antioxidant activity assay was conducted using the DDPH (2,2-diphenyl-1-picrylhydrazyl) free radical scavenging method by measuring its absorption using a UV-Vis spectrophotometer at a wavelength of 517 nm. The extract of single and mixed cultures of endophytic fungi isolated from turmeric flowers showed antioxidant activity. The combination of fungal cultures can increase the antioxidant activity of a single culture. This study is the first to report that the combination of endophytic fungi from turmeric flowers can increase its antioxidant activity. Therefore, the presence of the endophytic fungi in turmeric flowers that have antioxidant activity can provide additional information so that the utilization of turmeric flowers as a source of natural antioxidants will increase.
Keywords
Full Text:
PDFReferences
Azmi, N. S., Bhat, R., & Yeoh, T. K. (2016). Quality evaluation of novel cookies prepared by supplementing with fresh turmeric flower (Curcuma longa L.) extracts as a value-added functional ingredient. International Food Research Journal, 23(4), 1514-1522.
Babu, D., Gurumurthy, P., Borra, S. K., & Cherian, K. M. (2013). Antioxidant and free radical scavenging activity of Triphala determined by using different in vitro models. Journal of Medicinal Plants Research, 7(39), 2898-2905.
Bustanussalam, Rachman, F., Septiana, E., Lekatompessy, S., Widowati, T., Sukiman, H., & Simanjuntak, P. (2015). Screening for endophytic fungi from turmeric plant (Curcuma longa L.) of Sukabumi and Cibinong with potency as antioxidant compounds producer. Pakistan Journal of Biological Sciences, 18, 42-45.
Chane-Ming, J., Vera, R., Chalchat, J. C., Cabassu, P. (2002). Chemical composition of essential oils from rhizomes, leaves and flowers of Curcuma longa L. from Reunion Island. The Journal of Essential Oil Research, 14, 249-251.
Gulcin, I. (2012). Antioxidant activity of food constituents: an overview. Archives of Toxicology, 86, 345-391.
Huliselan, Y. M., Runtuwene, M. R. J., & Wewengkang, D. S. (2015). Aktivitas antioksidan ekstrak etanol, etil asetat, dan n-heksan dari daun sesewanua (Clerodendron squamatum Vahl.). PHARMACON, 4(3), 155-163.
Jain, D. P., Pancholi, S. S., & Patel, R. (2011). Synergistic antioxidant activity of green tea with some herbs. Journal of Advanced Pharmaceutical Technology & Research, 2(3), 177-183.
Khani, M., Motamedi, P., Dehkhoda, M. R., Nikukheslat, S. D., & Karimi, P. (2017). Effect of thyme extract supplementation on lipid peroxidation, antioxidant capacity, PGC-1α content and endurance exercise performance in rats. Journal of the International Society of Sports Nutrition, 14, 1-8.
Kumala, S., & Pratiwi, A. P. (2014). Efek antimikroba dari kapang endofit ranting tanaman biduri. Jurnal Farmasi Indonesia, 7(2), 111–120.
Kumar, A., Singh, M., Singh, P., Singh, S., Raj, P., & Pandey, K. (2016). Antioxidant efficacy and curcumin content of turmeric (Curcuma longa L.) flower. International Journal of Current Pharmaceutical Review and Research, 8(3), 112-114.
Kusari, S., Hertweck, C., & Spiteller, M. (2012). Chemical ecology of endophytic fungi: origins of secondary metabolites. Chemistry & biology, 19, 792-798.
Nedamani, R. E., Sadeghi, A., Ghorbani, M., & Kashaninejad, M. (2014). Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti). Journal of Food Science and Technology, 52(7), 4565-4571.
Nicoletti, R., & Fiorentino, A. (2015). Plant bioactive metabolites and drugs produced by endophytic fungi of spermatophyta. Agriculture, 5(4), 918–970.
Priska, M., Peni, N., & Carvallo, L. (2019). Phytochemicals screening and antioxidant effectiveness of garlic (Allium sativum) from Timor Island. Biosaintifika, 11(1), 1-7.
Queirós, B., Barreira, J. C., Sarmento, A. C., & Ferreira, I. C. (2009). In search of synergistic effects in antioxidant capacity of combined edible mushrooms. International journal of food sciences and nutrition, 60(S6), 160–172.
Salini, G., Madhusoodhanan, A., Joseph, A., Mohan, A., Navya, R. K., & Nair, V. V. (2015). Antibacterial and antioxidant potential of endophytic fungi isolated from mangroves. Der Pharmacia Lettre, 7(12), 53–57.
Septiana, E., & Simanjuntak, P. (2017). Pengaruh kondisi kultur yang berbeda terhadap aktivitas antioksidan metabolit sekunder kapang endofit asal akar kunyit. Traditional Medicine Journal, 22(1), 31-36
Septiana, E., Bustanussalam, & Simanjuntak, P. (2019a). Aktivitas penghambatan α-glukosidase dan peredaman radikal bebas ekstrak kapang endofit yang diisolasi dari rimpang kunyit. Media Penelitian dan Pengembangan Kesehatan, 29, 189-196.
Septiana, E., Rahmawati, S. I., Izzati, F., & Simanjuntak, P. (2019b). Antioxidant activity, total phenolic, and flavonoid contents of the extract of endophytic fungi derived from turmeric (Curcuma longa) leaves. Journal of Pharmaceutical Sciences and Community, 16, 78-85.
Sitorus, M. S., Anggraini, D. R., & Hidayat. (2017). Decreasing free radicals level on high risk person after vitamin C and E supplement treatment. IOP Conference Series: Materials Science and Engineering, 180(1), 1-8.
Tanvir, E. M., Hossen, M. S., Hossain, M. F., Afroz, R., Gan, S. H., Khalil, M. I., & Karim, N. (2017). Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh. Journal of Food Quality, 3, 1-8.
Tiwari, V., Shanker, R., Srivastava, J., & Vanker, P. S. (2006). Change in antioxidant activity of spices-turmeric and ginger on heat treatment. Electronic Journal of Environmental, Agricultural and Food Chemistry, 5(2), 1313–1317.
Wei, A., & Shibamoto, T. (2007). Antioxidant activities and volatile constituents of various essential oils. Journal of Agriculture and Food Chemistry, 55(5), 1737-1742.
Widowati, T., Bustanussalam, Sukiman, H., & Simanjuntak, P. (2016). Isolasi dan identifikasi kapang endofit dari tanaman kunyit (Curcuma Longa L.) sebagai penghasil antioksidan. Biopropal Industri, 7(1), 9-16.
Zhao, J., Zhou, L., Wang, J., Shan, T., Lingyun, Z., Liu, X., & Gao, L. (2010). Endophytic fungi for producing bioactive compounds originally from their host plants. In Mendez-Vilas A (Ed.), Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology, Fist Edition (pp. 567-576). Badajoz:Formatex Research Center.
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution 4.0 International License.