EFEK KONSUMSI MINUMAN BUBUK KAKAO LINDAK BEBAS LEMAK TERHADAP AKTIVITAS ANTIOKSIDAN FLAVONOID PADA PLASMA MANUSIA
Keywords: antioxidants activity, bioavailability, cocoa powder, flavonoid, MDA
Abstract
Fat free cocoa powder is a rich source of flavonoid antioxidants including epicatechin, catechin, and procyanidins, which have attracted interest regarding cardiovascular health. The aim of this research was to evaluate the effect of Indonesian fat free cocoa powder drink consumption on antioxidants activity. Healthy woman subjects were divided into cocoa group (n=9) and control group (n=9). Cocoa powder drink containing skim milk and sugar was given to the cocoa group. The control group received only water containing skim milk and sugar. The criteria of the respondents were according to health medical diagnosis and informed consent signature. Their peripheral blood was withdrawn for the analysis of antioxidants capacity. Antioxidants capacity consisted of antiradical by DPPH method, malonaldehyde (MDA) content, vitamin C, and diene conjugation. The data of cocoa group showed that there were significant increased in antiradical, vitamin C and decreased in MDA content (p<0.05). Cocoa consumption increased diene conjugation however was not significantly (p<0.05). In conclusion, the Indonesian fat free cocoa powder has increased plasma antioxidant system, which manifest good health function.
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References
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Zakaria, F.R., Nurrahman, Prangdimurti, E., & Tejasari. (2003). Antioxidant and immunoenhancement activities of ginger (Zingeber offcinale Roscoe) extracts and compounds in vitro and in vivo mouse and human system. Nutraceuticals and Food, 8 (1); 96-104.
Fardiaz, D & Fardiaz, S. (1993). Keamanan makanan jajanan. Penyuluhan Keamanan Makanan Jajanan pada Konsumen. Proyek Makanan Jajanan IPB. Bogor. 16-17 Februari.
Fraga, C.G., Goretta L.A., Ottaviani, J., Carrasquedo, F., Lotito, S., Lazarus, S., et al (2005). Regular consumption of flavanol rich chocolate can improve oxidant stress in young soccer players. Journal of Clinic & Dev. Immun, 12 (1); 11-17.
Grassi, D. (2006). Cocoa and cardiovaskuler health. The sweet heart protection. Agronomy Food Industrize Hi Technology, 17 (1).
Hammerstone, J.F., Lazarus, S.A., & Schmitz, H.H. (2000). Procyanidin conten and variation in some commonly consumed foods. Journal Nutrition, 130; 2086S-2092S.
Heiss, C., Dejam, A., Kleinbongard, T., Schewe, T., Sies, H. & Kelm, M. (2003). Vascular effects of cocoa rich in flavan-3-ols. Journal of American Medical Association, 290: 1030-1031.
Hong, Y.L., Yeh, S.l., Chang, C.Y., & Hu, M.L. (2000). Total plasma malonaldehyde level in 16 Taiwanese College Studens determined by various thiobarbituric acid test and improved high performance liquid chromatography based method. Clinical Biochemestry 33: 619-625.
Kochhar, S.P., & Rossell, J.B. (1990). Detection, estimation, and evaluation of antioxidants in food system. Di dalam: Hudson, B.J.F. Food Antioxidants. London: Elsevier Applied Science.
Lee Kw, Kim, Y.J., Lee, H.J., Lee, C.Y., (2003). Cocoa has more phenolic phytochemical and a hinger antioxidant capacity than teas and red wine. Journal Agricultural Food Chemistry, 51; 7292-7295.
Mathur, S., Devaraj, S., Grundy, S.M., & Jialal. (2002). Cocoa product decrease low density lipoprotein oxidative susceptibility but do not effect biomarkers of inflammation in human. Journal Nurtrition, 132; 3663-3667.
Misnawi, J.S., Jamilah, B., & Nazamid, S. (2002). Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase tyrosinase. Journal of the Science of Food and Agriculture 82, 559-566.
Middleton, J.r., Chithan, K.E., & Theoharis, C. (2000). The effects of plant flavonoids on mamalian cells: Implications for inflamation, heart disease, and cancer. Pharmacology. Rev. 52; 673-751.
Mello, L.D., Alves, A.A., Macedo, D.V., & Kubota, L.T. (2005). Peroxides-based biosensor as a tool for fast evaluation of antioxidant capacity of tea. Food Chemistry, 92; 515-519.
Murphy, K.J., Kronopoulus, A.K., Singh, I., Francis, M.A., Moriarty, H., Pike, M.J., et al. (2003). Dietary flavanols and procyanidin oligomers from cocoa (Theobroma cacao) inhibit platelet function. American Journal Clinic Nutrition, 77; 1466-73.
Osman, H.R., Nasarudin R., & Lee,S.S. (2003). Extracts of cocoa (Theobroma L cacao) leaves and their antioxidant potentials. Journal Food Chemestry, 86; 41-46.
Papas, A.M., (1991). Determinant of antioxidant in humans. Di dalam : Papas, A.M., Editor. Antioxidant Status, Diet, Nutrition and Health. USA: CRC Press. P.21-23.
Peterson., J, & Johanna, D. (2000). An Informatics approach to flavonoid database development. Journal Food Composition Analysis, 13; 441-454.
Sanbongi, C., Osakabe, N., Natsume, M., Takizawa, T., Gomi, S., & Osawa, T.(1998). Antioxidative polyphenols isolated from Theobroma cacao Journal Agricultural Food Chemestry, 46; 452-457.
Turkmen, N., Ferda, S., & Velioglu, Y.S. (2004). The Effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93 (2005) 713 718.
Van Heerden IV. (2006). Chocolate update for easter. Diambil 29 Juli 2007 dari http:www.health24.com/dietnfood/weiht_Centre/15-51-736,21867.
Winarsi, H. (2003). Respon imunitas dan hormonal wanita premenopause terhadap minuman susu fungsional yang disuplementasi dengan isoflavon kedelai dan difortifikasi dengan seng [desertasi]. Bogor: Program Pascasarjana, Institut Pertanian Bogor
Wollgast, J., & Anklam, E. (2000). Polyphenols in chocolate: Is there a contribution to human health? Journal Food Res International, 33; 449-459.
Zhu, Q.Y., Schramm, D.D., & Grooss, H.B. (2005). Influence of cocoa flavanols and procyanidins on free radical in human erythrocyte hemolysis. Clinical & Devellopment Imunology, 12 (1); 27-34.
Zairisman, S.Z., (2006). Potensi imunomodulator bubuk kakao bebas lemak sebagai produk sub standar secara in vitro pada sel limfosit manusia. [Skripsi]. Bogor.: Jurusan Ilmu dan Teknologi Pangan, IPB.
Zakaria, F.R., Abidin, Z., Pramudya, S.M., & Sanjaya. (1996). Kadar malonaldehida dan zat gizi antioksidan plasma pada populasi remaja rentan pencemaran makanan. Buletin Teknologi dan Industri Pangan, 7 (3); 56-64.
Zakaria, R.F, Septiana, A.T., & Sulistiyani. (2001). Ginger (Zingiber officinale Roescoe) extracts increase human LDL resistance to oxidation and prevent cholesterol accumulation in macrophage. Abstract presented at the Second Intl Symp on Natural Antioxidant: Molecular Mechanism and Health Affects, Beijing, China.
Zakaria, F.R., Nurrahman, Prangdimurti, E., & Tejasari. (2003). Antioxidant and immunoenhancement activities of ginger (Zingeber offcinale Roscoe) extracts and compounds in vitro and in vivo mouse and human system. Nutraceuticals and Food, 8 (1); 96-104.
Published
Aug 15, 2008
How to Cite
Yuliatmoko, W. ., Zakaria R, F. ., & Kusnandar, F. . (2008). EFEK KONSUMSI MINUMAN BUBUK KAKAO LINDAK BEBAS LEMAK TERHADAP AKTIVITAS ANTIOKSIDAN FLAVONOID PADA PLASMA MANUSIA. Jurnal Matematika Sains Dan Teknologi, 9(2), 102–113. Retrieved from https://jurnal.ut.ac.id/index.php/jmst/article/view/606
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