The Development of Plant-Based Jelly Candy for Chrysanthemum indicum L. Flower Extract and Evaluation of The Antioxidant Activity
Keywords:
Chrysanthemum indicum, Antioxidant, Jelly candy, Glucomannan, Kappa-Carrageenan
Abstract
Increasing awareness of wellness in society increased the demand for health supplements. Free radicals negatively impact vital organs resulting to the progression of neurodegenerative and cardiovascular disease. Herbal medicine such as (Chrysanthemum indicum L.) flowers has been reported to have strong antioxidant effects. However, the available product for Chrysanthemum is tea and capsules which is considered old fashion for many consumers. To improve consumer acceptance, Chrysanthemum can be formulated as jelly candy. However, application of the heat during jelly candy production potentially reduced its antioxidant activities. This research is aimed to develop a Chystanthemum jelly candy that can retain its antioxidant activity. Chrysanthemum flower extract is formulated into a jelly candy using plant-based gelling agents namely glucomannan and kappa carrageenan. Eight formulas were designed according to Design Expert software. Jelly candy’s physical characteristics such as organoleptic, weight uniformity, elasticity, and moisture content were assessed. An antioxidant assay using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method was performed on Chrysanthemum flower extract before and after jelly candy formulation. The optimum formula identified from this study has a composition of kappa carrageenan 1.327% and glucomannan 0.673%. Assessment of antioxidant activity suggested that the jelly candy can retain its antioxidant activity compared to crude extract. The optimum formula exhibited strong antioxidant activity with an IC50 value of 72.91 ± 3.36 µg/mL. Through a minimal heating process, this study suggested that retaining antioxidant activity post-manufacturing process is feasible.
References
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Ma, D., & Wako, Y. (2017). Evaluation of phenolic compounds and neurotrophic/neuroprotective activity of cultivar extracts derived from Chrysanthemum morifolium flowers. Food Science and Technology Research, 23(3), 457–467. https://doi.org/10.3136/fstr.23.457
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Rahmasari, F. S. (2023). Optimasi formula dan uji aktivitas antioksidan sediaan gummy candy ekstrak bunga krisan (Chrysanthemum Indicum L.) dengan variasi komposisi gelling agent gelatin-pektin. (Formula optimization and Antioxidant Activity of Chrysanthemum indicum extract gummy candy with composition of gelatin and pectin as gelling agent). Skripsi. Universitas Gadjah Mada.
Samarghandian, S., Farkhondeh, T., & Samini, F. (2017). Honey and Health: A Review of Recent Clinical Research. Pharmacognosy Research, 9(2), 121. https://doi.org/10.4103/0974-8490.204647
Shao, Y., Sun, Y., Li, D., & Chen, Y. (2020). Chrysanthemum indicum L.: A Comprehensive review of its botany, phytochemistry and pharmacology. In American Journal of Chinese Medicine (Vol. 48, Issue 4, pp. 871–897). World Scientific Publishing Co. Pte Ltd. https://doi.org/10.1142/S0192415X20500421
Sharma, S., & Wadhwa, N. (2022). Application of glucomannan. Journal of Pharmaceutical Research.
Tarahi, M., Mohamadzade Fakhr-davood, M., Ghaedrahmati, S., Roshanak, S., & Shahidi, F. (2023). Physicochemical and sensory properties of vegan gummy candies enriched with high-fiber jaban watermelon exocarp powder. Foods 2023, Vol. 12, Page 1478, 12(7), 1478. https://doi.org/10.3390/FOODS12071478
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Yusof, N., Jaswir, I., Jamal, P., & Jami, M. S. (2019). Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP). Malaysian Journal of Fundamental and Applied Sciences, 15(4), 604–608. https://doi.org/10.11113/MJFAS.V15N4.1583
Alen, Y., Agresa, F. L., & Yuliandra, Y. (2017). Thin layer chromatography (TLC) analysis and antihyperuricemic activity of bamboo shoots extract {Schizostachyum Brachycladum Kurz} in male white mice. Jurnal Sains Farmasi Dan Klinis, 3(2).
Avelar, M. H. M., Lima, L. C. D., & Efraim, P. (2020). Maintenance of fruit bioactive compounds in jelly candy manufacturing by alginate/pectin cold-set gelation. Journal of Food Processing and Technology.
Baiti, Q. A. N. (2023). Optimization of jelly candy antioxidant supplement formula containing Chrysanthemum indicum L. flower extract with variations of glucomannan and kappa carrageenan as gelling agents. Skripsi, Universitas Gadjah Mada.
Cedeño-Pinos, C., Martínez-Tomé, M., Murcia, M. A., Jordán, M. J., & Bañón, S. (2020). Assessment of rosemary (Rosmarinus officinalis L.) extract as antioxidant in jelly candies made with fructan fibres and stevia. Antioxidants 2020, Vol. 9, Page 1289, 9(12), 1289. https://doi.org/10.3390/ANTIOX9121289
Choi, Y., Lee, S. M., Chun, J., Lee, H. B., & Lee, J. (2006). Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chemistry, 99(2), 381–387. https://doi.org/10.1016/J.FOODCHEM.2005.08.004
Davydova, N. (2018) USP Chewable Gels Monographs. Https://Www.Usp.Org/Sites/Default/Files/ Usp/Document/Stakeholder-Forum/Chewablegels.
Debnath, T., Jin, H. L., Hasnat, M. A., Kim, Y., Samad, N. B., Park, P. J., & Lim, B. O. (2013). Antioxidant Potential and oxidative DNA damage preventive activity of Chrysanthemum indicum extracts. Journal of Food Biochemistry, 37(4), 440–448. https://doi.org/10.1111/J.1745-4514.2011.00644.X
https://ejournal.upi.edu/index.php/familyedu/article/view/17576
Dong, M., Yu, D., Duraipandiyan, V., & Abdullah Al-Dhabi, N. (2017). The Protective Effect of Chrysanthemum indicum Extract against Ankylosing Spondylitis in Mouse Models. BioMed Research International, 2017. https://doi.org/10.1155/2017/8206281
Godhwani, T., Chhajed, M., Chhajed, A., & Tiwari, D. (2012). Formulation development and evaluation of unit moulded semisolid jelly for oral administration as a calcium supplement.Wold Journal of Pharmaceutical Research, 1(3),626-634.
Harwoko, H., & Warsinah, W. (2020). Phytochemical analysis and evaluation of purified extract of Tinospora crispa stem for in vivo antihyperuricemic effect. Journal of Reports in Pharmaceutical Sciences, 9(1), 46–51. https://doi.org/10.4103/JRPTPS.JRPTPS_45_19
Ioannou, I., Chekir, L., & Ghoul, M. (2020). Effect of Heat Treatment and Light Exposure on the Antioxidant Activity of Flavonoids. Processes 2020, Vol. 8, Page 1078, 8(9), 1078. https://doi.org/10.3390/PR8091078
Kang, H., Park, C. H., Kwon, S. O., & Lee, S. G. (2021). Antioxidant and anti-inflammatory activities of Chrysanthemum indicum Linne extracts at different ethanol ratios. Korean Journal of Food Science and Technology, 53(4), 416–422. https://doi.org/10.9721/KJFST.2021.53.4.416
Karo, F. Y. E. B., Sinaga, H., & Karo, T. (2021). The use of konjac flour as gelatine substitution in making panna cotta. IOP Conference Series: Earth and Environmental Science, 782(3), 032106. https://doi.org/10.1088/1755-1315/782/3/032106
Kementerian Kesehatan RI. (2017). Farmakope Herbal Indonesia (II). Kementerian Kesehatan RI.
Kikuzaki, H., Hisamoto, M., Hirose, K., Akiyama, K., & Taniguchi, H. (2002). Antioxidant properties of ferulic acid and its related compounds. Journal of Agricultural and Food Chemistry, 50(7), 2161–2168. https://doi.org/10.1021/JF011348W
Kim, I. H., Lee, T. K., Cho, J. H., Lee, J. C., Park, J. H., Ahn, J. H., Shin, B. N., Chen, B. H., Tae, H. J., Kim, Y. H., Kim, J. D., Kim, Y. M., Won, M. H., & Kang, I. J. (2017). Pre-treatment with Chrysanthemum indicum Linné extract protects pyramidal neurons from transient cerebral ischemia via increasing antioxidants in the gerbil hippocampal CA1 region. Molecular Medicine Reports, 16(1), 133–142. https://doi.org/10.3892/mmr.2017.6591
Ma, D., & Wako, Y. (2017). Evaluation of phenolic compounds and neurotrophic/neuroprotective activity of cultivar extracts derived from Chrysanthemum morifolium flowers. Food Science and Technology Research, 23(3), 457–467. https://doi.org/10.3136/fstr.23.457
Moeller, S. M., Fryhofer, S. A., Osbahr, A. J., & Robinowitz, C. B. (2009). The effects of high fructose syrup. Journal of the American College of Nutrition, 28(6), 619–626. https://doi.org/10.1080/07315724.2009.10719794
Oh, K. W., Kim, J. W., Han, J. Y., Hong, J. T., Li, R., & Eun, J. S. (2011). Ethanol extract of the flower Chrysanthemum morifolium augments pentobarbital-induced sleep behaviors: Involvement of Cl- channel activation. Evidence-Based Complementary and Alternative Medicine, 2011. https://doi.org/10.1155/2011/109164
Poljsak, B., Kovač, V., & Milisav, I. (2021). Antioxidants, Food Processing and Health. Antioxidants 2021, Vol. 10, Page 433, 10(3), 433. https://doi.org/10.3390/ANTIOX10030433
Rahmasari, F. S. (2023). Optimasi formula dan uji aktivitas antioksidan sediaan gummy candy ekstrak bunga krisan (Chrysanthemum Indicum L.) dengan variasi komposisi gelling agent gelatin-pektin. (Formula optimization and Antioxidant Activity of Chrysanthemum indicum extract gummy candy with composition of gelatin and pectin as gelling agent). Skripsi. Universitas Gadjah Mada.
Samarghandian, S., Farkhondeh, T., & Samini, F. (2017). Honey and Health: A Review of Recent Clinical Research. Pharmacognosy Research, 9(2), 121. https://doi.org/10.4103/0974-8490.204647
Shao, Y., Sun, Y., Li, D., & Chen, Y. (2020). Chrysanthemum indicum L.: A Comprehensive review of its botany, phytochemistry and pharmacology. In American Journal of Chinese Medicine (Vol. 48, Issue 4, pp. 871–897). World Scientific Publishing Co. Pte Ltd. https://doi.org/10.1142/S0192415X20500421
Sharma, S., & Wadhwa, N. (2022). Application of glucomannan. Journal of Pharmaceutical Research.
Tarahi, M., Mohamadzade Fakhr-davood, M., Ghaedrahmati, S., Roshanak, S., & Shahidi, F. (2023). Physicochemical and sensory properties of vegan gummy candies enriched with high-fiber jaban watermelon exocarp powder. Foods 2023, Vol. 12, Page 1478, 12(7), 1478. https://doi.org/10.3390/FOODS12071478
Utomo, B. S. B., Darmawan, M., Hakim, A. R., & Ardi, D. T. (2014). Physicochemical properties and sensory evaluation of jelly candy made from different ratio of k-carrageenan and konjac. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 9(1), 25. https://doi.org/10.15578/SQUALEN.V9I1.93
Youssef, F. S., Eid, S. Y., Alshammari, E., Ashour, M. L., Wink, M., & El-Readi, M. Z. (2020). Chrysanthemum indicum and Chrysanthemum morifolium: Chemical Composition of Their Essential Oils and Their Potential Use as Natural Preservatives with Antimicrobial and Antioxidant Activities. Foods, 9(10). https://doi.org/10.3390/FOODS9101460
Yusof, N., Jaswir, I., Jamal, P., & Jami, M. S. (2019). Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP). Malaysian Journal of Fundamental and Applied Sciences, 15(4), 604–608. https://doi.org/10.11113/MJFAS.V15N4.1583
Published
2024-06-10
How to Cite
Baiti, Q. A. N., Salsabila, Z., Apsari, W., Ramadan, M. B., Karen, E., Valencia, Sahid, M. N. A., Darsih, C., & Laksitorini, M. D. (2024). The Development of Plant-Based Jelly Candy for Chrysanthemum indicum L. Flower Extract and Evaluation of The Antioxidant Activity. Indonesian Journal of Pharmacy, 35(2), 292–304. https://doi.org/10.22146/ijp.8800
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Research Article
