Fourier Transform Infrared Spectroscopy Characterization and Antioxidant Activities of Single Garlic Extract-loaded Chitosan-Alginate Nanoencapsulation Nadiya Dini Rifqi (a), Sri Rahayu Lestrari (a*), Abdul Gofur (a), Sunaryono (b)
a) Department of Biology, Faculty of Mathematics and Natural Science, Universitas Negeri Malang, Jl. Semarang 5, Malang 65145, Indonesia
*srirahayulestari[at]um.ac.id
b) Department of Physics, Faculty of Mathematics and Natural Science, Universitas Negeri Malang, Jl. Semarang 5, Malang 65145, Indonesia
Abstract
Single garlic extract (SGE) can be chosen as an antioxidant source. Antioxidants are able to reduce the negative effects of free radicals that trigger various types of diseases. SGE has some weaknesses in its utilization. Nanotechnology such as chitosan-alginate nanoencapsulation (CANe) is expected to cover the weaknesses of SGE. The nanoencapsulation of single garlic extract (SGE-CANe) were tested by fourier transform infrared spectrometry (FTIR) to obtain chemical characteristics, functional groups before and after nanoencapsulation is applied. Data collection of antioxidant activity of SGE and SGE-CANe were obtained using the DPPH assay method. The FTIR results show the SGE IR graph has amine, hydroxyl, carbonyl, carboxylate and organosulfur as its functional groups. CANe added amine (C-N), carboxylate (COO-), amide (N-H), and amine and hydroxyl strains (N-H and O-H). The results of the DPPH assay showed the IC50 value of SGE was 19312,5 ppm and the IC50 value of the SGE-CANe results was 32670 ppm. CANe reduces the antioxidant activity of the single active compound of garlic. Overall, this SGE-CANe need a further development so that it has potential as a promising therapeutic agent and supports the benefits of SGE.
Keywords: Nanoencapsulation- Chitosan-alginate- Single garlic- FTIR- Antioxidant
