Potential of natural antioxidants of black cumin seed (Nigella sativa) and sesame seed (Sesamum indicum) extract by microencapsulation methods

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Rusmarilin, H.^1 ; Lubis, Z.^1 ; Lubis, L.M.^1 ; Barutu, Y.A.P.^1

Department of Food Science, Faculty of Agriculture, Universitas Sumatera, Utara, Medan, North Sumatera, Indonesia^1

关键词: Anti-oxidant activities;    Bioactive components;    Coating material;    Diabetes mellitus;    Encapsulation methods;    Food ingredients;    Natural antioxidants;    Randomized design;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012097/pdf
DOI  :  10.1088/1755-1315/260/1/012097

来源: IOP

【 摘 要 】

This study was conducted to determine the bioactive components in food ingredients that have as potential natural antioxidants source, it can be used as an alternative to reduce degenerative diabetes mellitus. The potential natural antioxidant of black cumin seed and sesame seed extract by encapsulation methods was carried out by fermentation. This research used a complete randomized design, consisted of two factors: the ratio of black cumin seed extract with sesame seed extract (E) consist of 4 levels: 100:0; 75:25; 50:50; 25:75 and 0:100 (%) and type of coating material (N): maltodextrin-soy protein, maltodextrin-gelatine and maltodextrincasein. The best antioxidant activity (IC50) was 81.45 μg/mL, which found in the ratio of black-sesame cumin extract (75%:25%) with maltodextrin-soy protein coating material.