The utilization of food preservation materials including addition of antimicrobial and antioxidant compounds can be used to improve shelf-life and decrease the risk of food poisoning. Since plant matrices possess antimicrobial and antioxidant capacity, nowadays natural products are developed as food preservatives to protect themselves from microbial infection and deterioration. Artocarpus altilis leaves were powdered and extracted with distilled water, ethanol, and chloroform for 1 h each at room temperature and repeated three times. Antimicrobial activity of extracts was evaluated by the broth micro-dilution methods against a few food spoilage fungi and pathogen bacteria. Radical scavenging activity of Artocarpus altilis dried extracts was compared with gallic acid using 1, 1-diphenyl-2-picrylhydrazyl method. Aqueous extract exhibited the strongest antifungal activity against Penicillium sp than that of other spoilage fungi with the AFA value of 140.36 ± 3.76%. Ethanol extract showed remarkable inhibitory activity against E. coli and S. thypi bacteria with MIC value at 0.025 mg/ml, followed by chloroform and aqueous extract. Chloroform extract showed marked antioxidant activity in radical scavenging method. The results suggest the Artocarpus altilis might have essential use in the future as antimicrobial agents for food and pharmaceutical industry. The Artocarpus altilis extracts showed more antimicrobial activity than shown by their antioxidant activity.
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29 October 2018
2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE)
14 August 2018
Yogyakarta, Indonesia
Research Article|
October 29 2018
Antimicrobial and antioxidant evaluation of Artocarpus altilis extract as potential preservatives for food
Khoirun Nisa;
Khoirun Nisa
a)
Research Unit for Natural Products Technology, Indonesian Institute of Sciences
, Jl. Jogja-Wonosari Km. 31, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
a)Corresponding author: [email protected]
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Vita Taufika Rosyida;
Vita Taufika Rosyida
b)
Research Unit for Natural Products Technology, Indonesian Institute of Sciences
, Jl. Jogja-Wonosari Km. 31, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
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Septi Nurhayati;
Septi Nurhayati
c)
Research Unit for Natural Products Technology, Indonesian Institute of Sciences
, Jl. Jogja-Wonosari Km. 31, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
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Wuri Apriyana;
Wuri Apriyana
d)
Research Unit for Natural Products Technology, Indonesian Institute of Sciences
, Jl. Jogja-Wonosari Km. 31, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
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Anastasia Wheni Indrianingsih;
Anastasia Wheni Indrianingsih
e)
Research Unit for Natural Products Technology, Indonesian Institute of Sciences
, Jl. Jogja-Wonosari Km. 31, Playen, Gunungkidul, Yogyakarta 55861, Indonesia
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a)Corresponding author: [email protected]
AIP Conf. Proc. 2026, 020041 (2018)
Citation
Khoirun Nisa, Vita Taufika Rosyida, Septi Nurhayati, Wuri Apriyana, Anastasia Wheni Indrianingsih, Dwi Ratih; Antimicrobial and antioxidant evaluation of Artocarpus altilis extract as potential preservatives for food. AIP Conf. Proc. 29 October 2018; 2026 (1): 020041. https://doi.org/10.1063/1.5065001
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