Profil Senyawa Metabolit Ekstrak Daun Mint, Daun Stevia, dan Kulit Melinjo Menggunakan GC-MS
Keywords:
daun mint, daun stevia, kulit melinjo, metabolit, profilAbstract
Masyarakat Indonesia sering memanfaatkan tanaman dan rempah-rempah sebagai bahan tambahan pada produk makanan atau minuman untuk memperkaya cita rasa produk. Diantaranya daun mint sebagai bahan aroma alami (flavor agent) dan daun stevia sebagai bahan pemanis alami. Penelitian sebelumnya telah mempelajari aktivitas antioksidan dan sifat sensoris dari minuman kulit melinjo dengan penambahan daun mint dan daun stevia. Kulit melinjo berpotensi sebagai antioksidan karena kandungan senyawa fenoliknya. Daun mint mengandung minyak peppermint yang menciptakan aroma segar sedangkan daun stevia mengandung steviosida, steviolbiosida, rebaudiosida A–E dan dulkosida A yang berperan sebagai pemanis alami. Bahan-bahan tersebut tentunya mengandung senyawa bioaktif lainnya. Penelitian ini bertujuan mengidentifikasi kandungan senyawa metabolit ekstrak dari kombinasi daun mint, daun stevia, dan kulit melinjo menggunakan GC-MS sehingga harapannya dapat memanfaatkan dan mengembangkan potensi dari bahan tersebut. Jumlah senyawa yang teridentifikasi dari ekstrak kombinasi daun mint, daun stevia, dan kulit melinjo menggunakan GC-MS lebih banyak pada ekstrak dengan pelarut etanol (45 senyawa). Senyawa yang dominan dalam ekstrak MSK-Aq dan MSK-EtOH adalah Hexadecanoic acid (CAS) Palmitic acid (asam palmitat) sedangkan pada ekstrak MSK-MetOH adalah 9-Octadecenoic acid (Z)- (CAS) Oleic acid (asam oleat).
Downloads
References
[1] Apriliyanti, M. W., Ardiyansyah, M., Sholehah, E., & Santoso, A, “Antioxidant activity and sensory properties in packaged beverages with melinjo peel, mint leaves, and stevia leaves formulations,” IOP Conf. Ser. Earth Environ. Sci., vol. 672, no. 1, 2021, doi: 10.1088/1755-1315/672/1/012067.
[2] Apriliyanti, M. W., Ardiyansyah, M., Arum, P., Jayus, J., & Sjaifullah, A, “Identification of Chemical Compound in Melinjo Peel Beverage using Gas Chromatography-Mass Spectroscopy,” J. Ilm. Inov., vol. 22, no. 2, pp. 114–118, 2022, doi: 10.25047/jii.v22i2.2970.
[3] Puspitasari, L., Mareta, S., & Thalib, A, “Karakterisasi Senyawa Kimia Daun Mint (Mentha sp.) dengan Metode FTIR dan Kemometrik,” SAINSTECH FARMA J. ILMU KEFARMASIAN, vol. 14, no. 1, pp. 5–11, 2021.
[4] Peteliuk, V., Rybchuk, L., Bayliak, M., Storey, K. B., & Lushchak, O, “Natural sweetener stevia rebaudiana: Functionalities, health benefits and potential risks,” EXCLI J., vol. 20, pp. 1412–1430, 2021, doi: 10.17179/excli2021-4211.
[5] Aminah, N. S., Laili, E. R., Rafi, M., Rochman, A., Insanu, M., & Tun, K. N. W, “Secondary metabolite compounds from Sida genus and their bioactivity,” Heliyon, vol. 7, no. 4, 2021, doi: 10.1016/j.heliyon.2021.e06682.
[6] Khalifea, H., & Ali, N, “Exploring the Principles of GC-MS: Techniques and Applications,” Phys. Sci. Life Sci. and Engineering, vol. 2, no. 3, p. 10, 2025, doi: 10.47134/pslse.v2i3.388.
[7] Lee, J. E., Jayakody, J. T. M., Kim, J. Il, Jeong, J. W., Choi, K. M., Kim, T. S., Seo, C., Azimi, I., Hyun, J. M., & Ryu, B. M., “The Influence of Solvent Choice on the Extraction of Bioactive Compounds from Asteraceae: A Comparative Review,” Foods, vol. 13, no. 19, pp. 1–21, 2024, doi: 10.3390/foods13193151.
[8] Turatbekova, A., Mirzarakhmetova, D., Jumaniyozov, J., Khudayberganov, E., Toshpulatov, N., Rakhmatov, A., & Muzafarov, S, “A brief overview on the methods for extraction and identification of flavonoids,” E3S Web Conf., vol. 434, pp. 1–8, 2023, doi: 10.1051/e3sconf/202343403037.
[9] Plaskova, A., & Mlcek, J, “New insights of the application of water or ethanol-water plant extract rich in active compounds in food,” Front. Nutr., vol. 10, no. March, 2023, doi: 10.3389/fnut.2023.1118761.
[10] Prasath, K. G., Alexpandi, R., Parasuraman, R., Pavithra, M., Ravi, A. V., & Pandian, S. K, “Anti-inflammatory potential of myristic acid and palmitic acid synergism against systemic candidiasis in Danio rerio (Zebrafish),” Biomed. Pharmacother., vol. 133, 2021, doi: 10.1016/j.biopha.2020.111043.
[11] Murru, E., Manca, C., Carta, G., & Banni, S, “Impact of Dietary Palmitic Acid on Lipid Metabolism,” Front. Nutr., vol. 9, no. March, pp. 1–9, 2022, doi: 10.3389/fnut.2022.861664.
[12] G. A. Burdock & I. G. Carabin, “Safety assessment of myristic acid as a food ingredient,” Food Chem. Toxicol., vol. 45, no. 4, pp. 517–529, 2007, doi: 10.1016/j.fct.2006.10.009.
[13] Burdock, G. A., & Carabin, I. G, “Oleic acid reduces oxidative stress in rat brain induced by some anticancer drugs,” Chem. Biol. Interact., vol. 398, no. March, 2024, doi: 10.1016/j.cbi.2024.111086.
[14] Nasori, A. S., Wiguna, B., Mufti, A., Laksono, H., Kusumasmarawati, A. D., Permana, A. W., & Untoro, M, “Pemanfaatan Palm Fatty Acid Distillate Sebagai Sumber Asam Oleat: Diversifikasi Produk Samping Minyak Kelapa Sawit Sebagai Produk Antara Untuk Industri Hilir,” J. Teknol. Ind. Pertan., vol. 33, no. 2, pp. 181–187, 2023, doi: 10.24961/j.tek.ind.pert.2023.33.2.181.
[15] Fratianni, F., d’Acierno, A., Ombra, M. N., Amato, G., De Feo, V., Ayala-Zavala, J. F., Coppola, R., & Nazzaro, F, “Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria,” Front. Nutr., vol. 8, no. November, pp. 1–13, 2021, doi: 10.3389/fnut.2021.775751.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Mulia Winirsya Apriliyanti
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright Notice
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
