Open AccessExtract of fermentated plants to increased content of vitamin c, total phenol and antioxidant of mustard greens
Author(s) -
Rachmiwati Yusuf,
Indra Fuadi,
Ida Nur Istina,
Sri Swastika,
Anis Fahri
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/803/1/012022
Subject(s) - antioxidant , vitamin c , horticulture , vitamin e , vitamin , completely randomized design , phenol , phenols , chemistry , food science , traditional medicine , botany , biology , medicine , biochemistry , organic chemistry
Research on the application of fermented plant extracts to increase the antioxidants of mustard greens has taken in the experimental garden of Horticulture Seed Center in Riau Province, from June to October 2018. This study used a completely randomized design with six treatments and three replications. (A) = neem leaves; (B) = sour-sop leaves; (C) = the crown of the god; (D) = lemongrass; (E) = mixture of plant extracts (neem leaves, sour-sop leaves, god’s crown fruit and lemongrass); and (F) = control. The parameters observed in this study were vitamin C content (mg/100 g), total phenol content (mg/100 g) and total antioxidant activity (% inhibition). The purpose of this study was to determine the effectiveness of several kinds of plant extracts (neem leaves, soursop leaves, god’s crown fruit and lemongrass and a mixture of several plant extracts) fermented with EM4 on levels of vitamin C, total phenol content and antioxidants of mustard greens. The results showed that in general, the fermented neem leaf treatment provided the highest effectiveness for all parameters compared to other plant extracts, namely vitamin C levels (72,846 mg/100 g), total phenol content (0.074 mg/100 g) and antioxidant (75.230%).