The Compounds of Tuna-Shredded (Thunnus sp.) Fortified Banana Blossom Extracts’ Antioxidant Activity and Xanthine Oxidase Enzyme Inhibition Capacity: An In Vitro-In Silico Study
| Autor: | Heder Djamaludin, Hardoko Hardoko, Muhammad Dailami, Vivi Nurhadianty, Mohammad Sholeh Uluwwi, Novaldo Yuri Muhammad, Tristany Brighton Jorghi |
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| Jazyk: | angličtina |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Indonesian Journal of Chemistry, Vol 23, Iss 3, Pp 782-795 (2023) |
| Druh dokumentu: | article |
| ISSN: | 1411-9420 2460-1578 |
| DOI: | 10.22146/ijc.81448 |
| Popis: | Tuna is one of the fish source of nutrition for humans because it contains high-quality protein and omega-3 fatty acids, which are beneficial for health. Tuna can be processed into various products, such as tuna-shredded. But it still has a drawback, i.e., the lower-fiber content. To enrich the fiber of tuna-shredded, fortification with banana blossoms can be developed as functional food such as preventing gout arthritis. The aims of this study were to develop a diversified product of tuna-shredded fortified banana blossoms and to determine the antioxidant activity in vitro and anti-arthritis gout through inhibition of the xanthine oxidase (XO) enzyme in silico. The method used was a simple, completely randomized design. The formulation of tuna-shredded used fortification and active compounds analyzed by LC-HRMS. The antioxidant activity was analyzed by the DPPH. Inhibition of the XO enzyme was analyzed by molecular docking in silico. The results showed that tuna-shredded extract contained 32 compounds, which had total phenolic was 0.00134 mg GAE/g, total flavonoid was 0.0006670 mg QE/g, and IC50 was 4.38 ppm. Ferulic acid had the potential to inhibit the XO enzyme with binding affinity was -9.70 kcal/mol through hydrogen bonds and hydrophobic interactions. |
| Databáze: | Directory of Open Access Journals |
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