Open AccessPotential of natural antioxidants of black cumin seed (Nigella sativa) and sesame seed (Sesamum indicum) extract by microencapsulation methods
Author(s) -
Herla Rusmarilin,
Zulkifli Lubis,
Lahmuddin Lubis,
Yudha Agus Pranata Barutu
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/260/1/012097
Subject(s) - sesamum , nigella sativa , maltodextrin , food science , antioxidant , chemistry , black rice , traditional medicine , sesame seed , biology , horticulture , spray drying , raw material , biochemistry , medicine , chromatography , organic chemistry
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.