Jennifer Sunardi - SGU Repository

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(Cymbopogon citratus) AND GINGER (Zingiber officinale Roscoe)

Jennifer Sunardi REFERENCES

Abeysekera, W.K.S.M., Chandrasekera, A., and Liyanage, P.K. (2007) ‘Amylase and Glucosidase Enzyme Inhibitory Activity of Ginger’, Tropical Agricultural Research, 19, pp. 128-135.

Abdulrazaq, N. B., et al. (2012) ‘Beneficial effects of ginger (Zingiber officinale) on carbohydrate metabolism in streptozotocin-induced diabetic rats’, British Journal of Nutrition, 108(7), pp. 1194-1201.

Ademuyiwa, A. J., et al. (2015) ‘The effects of Cymbopogon Citratus (lemongrass) on the blood sugar level, lipid profiles and hormonal profiles of wistar albino rats’, American Journal of Toxicology, 1(1), pp. 8-18.

Adisakwattana, S., et al. (2009) ‘A series of cinnamic acid derivatives and their inhibitory activity on intestinal alpha-glucosidase’, Journal of Enzyme Inhibition and Medicinal Chemistry, 24(5), pp. 1194-1200.

Adiyoga, H.G. (2015) ‘Ready to use ingredients from Indonesian plant with high alpha- glucosidase inhibitory activity’, Tangerang Selatan: Postgraduate Swiss German University.

Aganovic, K., et al. (2014) ‘Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice’, Innovative Food Science and Emerging Technologies (IFSET) 26, pp. 431–444.

Ajayi, O. B., Akomolafe, S. F., and Akinyemi, F. T. (2013) ‘Food value of two

varieties of ginger (Zingiber officinale) commonly consumed in Nigeria’ International Scholarly Research Notices: Nutrition, pp. 1-5.

Alibas, O. I., Akbudak, B. and Akbudak, N. (2007) ‘Microwave drying characteristics of spinach’, Journal of Food Engineering, 78, pp. 577-583.

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Jennifer Sunardi Amic, D., et al. (2003) ‘Structure-radical scavenging activity relationship of

flavonoids’, Croatia Chemical Acta, 76, pp. 55–61.

Arsiningtyas, I.S, Gunawan-Puteri, M.D.P.T., Kato, E., and Kawabata, J. (2014)

‘Identification of α-glucosidase inhibitors from the leaves of Pulchea indica (L.) Less., a traditional Indonesian herb: promotion of natural product use’, Natural Product Research: Formerly Natural Product Letters, 28(17), pp. 1350-1353.

Avoseh, O., et al. (2015) ‘Cymbopogon Species; Ethnopharmacology, Phytochemistry and the Pharmacological Importance’, Molecules, pp. 7438-7453.

Badan Pengawas Obat dan Makanan (BPOM) (2005) Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor HK 00.05.52.0685 Tentang Ketentuan Pokok Pengawasan Pangan Fungsional. Jakarta: Author.

Baldevbhai, P. J., and Anand, R. S. (2012) ‘Color image segmentation for medical images using L* a* b* color space’, IOSR Journal of Electronics and Communication Engineering, 1(2), pp. 24-45.

Baines, D., and Seal, R. (Eds.). (2012). Natural food additives, ingredients and flavourings. Elsevier.

Bhattarai, S., Tran, V. H., and Duke, C. C. (2001). The stability of gingerol and shogaol in aqueous solutions. Journal of pharmaceutical sciences, 90(10), pp. 1658- 1664.

Beech, E., et al. (2017) ‘GlobalTreeSearch: The first complete global database of tree species and country distributions’, Journal of Sustainable Forestry, 36(5), pp. 454- 489.

Benzie, I. F., & Wachtel-Galor, S. (Eds.). (2011). Herbal medicine: biomolecular and clinical aspects. CRC Press.

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Jennifer Sunardi Borrelli, F., et al. (2005) ‘Effectiveness and safety of ginger in the treatment of

pregnancy-induced nausea and vomiting’, Obstetrics & gynecology, 105(4), pp. 849- 856.

Chambers IV, E. (1994). Conducting consumer evaluation studies: Reciprocal Meat Conference Proceedings, 47, Manhattan: American Meat Science Association, pp. 27- 30.

Chang, K. (2014) ‘World tea production and trade: current and future development’, Bandung International Tea Convention (BITC), 3-4 November, Indonesia: FAO Intergovernmental Group on Tea.

Chattopadhyay, S., Raychaudhuri, U. and Chakraborty, R. (2014) ‘Artificial

sweeteners – a review.’ Journal of Food Science and Technology, 51(4), pp. 611–621.

Chen, L. and Yamaguchi, S. (2002) ‘Genetic diversity and phylogeny of tea plant (Camellia sinensis) and its related species and varieties in the section Thea genus Camellia determined by randomly amplified polymorphic DNA analysis’, Journal of Horticultural Science and Biotechnology, 77, pp. 729-732.

Christianty, F.M., Holidah, D. and Yasmin. (2017) In vitro α-glucosidase inhibitory activity of various tea (Camellia sinensis L.) extracts: Proceeding of 1st International Conference on Medicine and Health Sciences (ICHMS), 31 Aug - 01 Sept, Singapore:

University of Jember, pp. 104-107.

Corbo, M.R., et al. (2014) ‘Functional beverages: the emerging side of functional foods’, Comprehensive Reviews in Food Science and Food Safety, 13(6), pp. 1192- 1206.

Damayanti, E.K., Hikmat, A., and Zuhud, E.A.M. (2011) Indonesia Tropical

Medicinal Plants Diversity: Problems and Challenges in Identification. International Workshop Linking Biodiversity and Computer Vision Technology to Enhance

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Jennifer Sunardi Sustainable Utilization of Indonesia Tropical Medicinal Plants, 11 August, Bogor:

Author.

Dwisaputra, K. A., Widyantara, I. W., and Dewi, R. K. (2015) ‘Kemampuan petani dalam mengalokasikan biaya pada usahatani Jahe di Desa Taro Kecamatan

Tegallalang Kabupaten Gianyar’, Journal of Agribusiness and Agritourism.

Erkmen, O., and Bozoglu, T. F. (2016). Food Microbiology: Principles into Practice, 2 Volume Set. John Wiley & Sons.

Euromonitor International. (Feb, 2017) RTD Tea in Indonesia. Retrieved from http://www.euromonitor.com/

The European Food Information Council (EUFIC) (2006) Functional foods. Brussels:

Author.

Farag, M., Ahmed, W.J., Foud, I., and Mohammed, M.S. (2014) ‘The role of medicinal plants in the treatment of type-2 diabetes’, Advance Journal of Pharmacy and Life Science Research 2(4), pp. 1-8.

Fellows, P.J. 2017. Food Processing Technology Principles and Practice. Cambridge:

Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 563–

578.

Food and Drug Administration. Pasteurization of Juice. Available at:

https://www.accessdata.fda.gov. [Accessed: 4 Mar. 2017].

Food and Drug Administration. (2005). Guidance for industry: estimating the maximum safe starting dose in initial clinical trials for therapeutics in adult healthy volunteers. Center for Drug Evaluation and Research (CDER), 7.

Gallucci, M. N., et al. (2009) ‘Antimicrobial combined action of terpenes against the food-borne microorganisms Escherichia coli, Staphylococcus aureus and Bacillus cereus’, Flavour and Fragrance Journal, 24(6), pp. 348-354.

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Jennifer Sunardi García-Pérez, L., et al. (2013) ‘Adherence to therapies in patients with type 2

diabetes’, Diabetes Therapy, 4(2), pp. 175-194.

Gardner, E.J., Ruxton, C.H.S. and Leeds, A.R. (2007) ‘Black tea – helpful or harmful?

A review of the evidence’, European Journal of Clinical Nutrition, 61, pp. 3–18.

Goldenberg, R. and Punthakee, Z. (2013) ‘Definition, classification and diagnosis of diabetes, prediabetes and metabolic syndrome’, Canadian Journal Diabetes, 37, pp.8- 11.

Grand View Research, Inc. (Nov, 2016) Functional Foods Market Analysis By

Product (Carotenoids, Dietary Fibers, Fatty Acids, Minerals, Prebiotics & Probiotics, Vitamins), Application, End-Use (Sports Nutrition, Weight Management, Immunity, Digestive Health) & Segment Forecasts, 2014 - 2024. Retrieved from

http://www.giiresearch.com/

Groh, C. D., MacPherson, D. W., and Groves, D. J. (1996) ‘Effect of heat on the sterilization of artificially contaminated water’, Journal of travel medicine, 3(1), pp.

11-13.

Gunawan-Puteri, M., et al. (2016) ‘Aqueous extraction optimization of C. Citratus for development of food ingredients with alpha glucosidase inhibitory activities’,

Integrated Sci-Tech: The Interdisciplinary Research Approach, 2, pp. 55-61.

Gupta, E., et al. (2013) ‘Nutritional and therapeutic values of Stevia rebaudiana: A review’, Journal of Medicinal Plants Research, 7(46), pp. 3343-3353.

Gupta S.K., and Sharma A. (2014) ‘Medicinal properties of Zingiber officinale Roscoe-A Review’, Journal of Pharmacy and Biological Sciences, 9(5), pp. 124-129.

Hajra, N.G. and Yang, C.W. (2015) ‘Diversification of the tea products - global scenario’. Journal of Tea Science Research 5(3), pp. 1-12.

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Jennifer Sunardi Hernani, T.M. and Marwati, T. (2012) ‘Teknologi pascapanen tanaman obat’, Balai Pasca Panen.

Integrated Taxonomic Information System. (2018) Camellia sinensis (L.) Kuntze.

Taxonomic Serial No.: 506801. Retrieved from http://www.itis.gov. [Accessed: 2017- 11-10].

Integrated Taxonomic Information System. (2018) Cymbopogon citratus (DC.) Stapf.

Integrated Taxonomic Information System. (2018) Zingiber officinale Roscoe.

International Diabetes Federation. (2012) Global Guideline for Type 2 Diabetes-2012.

Retrieved from http://www.idf.org. [Accessed: 2017-11-10].

Izli, N., Izli, G., and Taskin, O. (2017) ‘Drying kinetics, colour, total phenolic content and antioxidant capacity properties of kiwi dried by different methods’, Journal of Food Measurement and Characterization, 11(1), pp. 64-74.

Jariyawaranugoon, U., and Akesowan, A. (2010) ‘Effect of Thyme and Lemongrass Extracts on Quality Characteristics of Thai Coconut Cream Dip during Storage.

Journal of Applied Sciences Research’, 6(11), pp. 1596-1602.

Jeppesen, P. B., et al. (2000) ‘Stevioside acts directly on pancreatic β cells to secrete insulin: Actions independent of cyclic adenosine monophosphate and adenosine triphosphate—sensitivie K+-channel activity’, Metabolism, 49(2), pp. 208-214.

Jolad, S. D., et al. (2005) ‘Commercially processed dry ginger (Zingiber officinale):

composition and effects on LPS-stimulated PGE2 production’, Phytochemistry, 66(13), pp. 1614-1635.

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Jennifer Sunardi Jumepaeng, T., et al. (2013) ‘Determination of antioxidant capacity and α-amylase inhibitory activity of the essential oils from citronella grass and lemongrass’, International Food Research Journal, 20(1), pp. 481-485.

Kalra, S. (2014) ‘Alpha glucosidase inhibitors’, Journal of Pakistan Medical Association, 64(4), pp. 474-476.

Kesavanarayanan, K. S., et al. (2012) ‘In vitro cytotoxic, antioxidative and α-

glucosidase inhibitory potential of a herbal mixture comprised of Allium sativum and Lagerstroemia speciosa’, European Review for Medical and Pharmacologocial Sciences, 16(3), pp. 56-68.

Khan, N. and Mukhtar, H. (2014) ‘Tea and Health: Studies in Humans’, Current Pharmaceutical Design, 19(34), pp. 6141-6147.

Kim, J.S., Hyun, T.K. and Kim, M.J. (2011) ‘The inhibitory effects of ethanol extracts from sorghum, foxtail millet and proso millet on α-glucosidase and α-amylase

activities’, Food Chemistry, 124, pp. 1647–1651.

Koh, L.W., Wong, L.L. and Loo, Y.Y., Kasapis, S., Huang, D. (2010) ‘Evaluation of different teas against starch digestibility by mammalian glycosidases’, Journal of Agricultural and Food Chemistry, 58(1), pp. 148-54.

Kumar, G., Karthik, L., and Rao, K. B. (2011) ‘A review on pharmacological and phytochemical properties of Zingiber officinale Roscoe (Zingiberaceae)’, Journal of Pharmacy Research, 4(9), pp. 2963-2966.

Kwon, Y.I., Apostolidis, E. and Shetty, K. (2008) ‘Inhibitory potential of wine and tea against α-amylase and α-glucosidase for management of hyperglycemia linked to type 2 diabetes’, Journal of Food Biochemistry, 32(1), pp. 15- 31.

Lawless, H. T. and Heymann, H. (1998). Sensory Evaluation of Food: Practices and Principals. Food Science Texts Series. Chapman and Hall. New York.

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Jennifer Sunardi Li, Y., et al. (2012) ‘Preventive and protective properties of Zingiber officinale (ginger) in diabetes mellitus, diabetic complications, and associated lipid and other metabolic disorders: a brief review’ Evidence-Based Complementary and Alternative Medicine, 2012.

Meilgaard, M.C., Carr, B.T., Civille, G.V. (1999). Sensory evaluation techniques.

CRC press, pp. 252-258.

Mirghani, M.E.S., Liyana, Y. and Parveen, J. (2012) ‘Bioactivity analysis of lemongrass (Cymbopogon citratus) essential oil’, International Food Research Journal, 19(2): 569-575.

McDougall, G.J., et al. (2005) ‘Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase’, Journal of Agricultural and Food Chemistry, 53, pp. 2760–2766.

Mphahlele, R.R., et al. (2016) ‘Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel’, BMC Complementary and Alternative Medicine, 16, pp.143.

Mun’im, A., et al. (2013) ‘Screening of α-glucosidase inhibitory activity of some Indonesian medicinal plants’, International Journal of Medicinal and

Aromatic Plants, 3(2), pp. 144-150.

Myhre, B. A., et al. (1985) ‘pH changes caused by bacterial growth in contaminated platelet concentrates’, Annals of Clinical & Laboratory Science, 15(6), pp. 509-514.

Narayanan, V.V. and Sinkar, V.P. (2009). U.S. Patent No. 0,304,895. New Jersey:

U.S. Patent and Trademark Office.

Neacşu, N.A. and Madar, A. (2014) ‘Artificial sweeteners versus natural sweetener’, Bulletin of the Transilvania University of Brasov – Series V: Economic Sciences 7(56) No.1, pp. 59-64.

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Jennifer Sunardi Nivetha, G., V. Vishnupriya, R. and Gayathri, and P. H. (2016) “Comparative

evaluation of anti-diabetic activity of Lemongrass oil and Tulasi oil”, International Journal of Pharmaceutical Sciences Review and Research, 39(1), pp. 221–225.

Obih, P. O, et al. (2017) ‘In vitro investigations of the antidiabetic action of ginger (Zingiber officinale)’, The Federation of American Societies for Experimental Biology (FASEB) Journal, 31(1 Supplement), pp. 347.

Oboh, G., et al. (2010) ‘Inhibitory effects of aqueous extract of two varieties of ginger on some key enzymes linked to type-2 diabetes in vitro’, Journal of Food and

Nutrition Research, 49(1), pp. 14-20.

Odonkor, S. T., and Ampofo, J. K. (2013) ‘Escherichia coli as an indicator of bacteriological quality of water: an overview’, Microbiology research, 4(1), pp. 2.

Oliveira, M.C.J.D.E., et al. (2014) A model for sensory analysis of foods and beverages: Bounded rationality, attributes and perceptions in coffee and meat. 9^th Research Workshop on Institutions and Organizations (RWIO), 13-14 Sept, Rio de Janeiro: Center for Organization Studies (CORS).

Olokoba, A.B., Obateru, O.A. and Olokoba, L.B. (2012) ‘Type 2 diabetes mellitus: a review of current trends’, Oman Medical Journal, 27(4), pp. 269-273.

Olorunnisola, S. K., et al, (2014) ‘Biological properties of lemongrass: An overview’, International Food Research Journal, 21(2), pp. 455.

Osabor, V. N., Bassey, F. I., & Umoh, U. U. (2015) ‘Phytochemical Screening and Quantitative Evaluation of Nutritional Values of Zingiberofficinale (Ginger)’, American Chemical Science Journal, 8(4), pp. 1-6.

Pandey, A., et al. (2011) ‘Alternative therapies useful in the management of diabetes:

A systematic review’, Journal of Pharmacy and Bioallied Sciences, 3(4), pp. 504-512.

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Jennifer Sunardi Paquin, P. (2009) Functional and Specialty Beverage Technology [1 ed.]. Florida:

CRC Press/Woodhead Publishing Ltd, cop.

Petruzzi, L., et al. (2017) ‘Thermal treatments for fruit and vegetable juices and beverages: a literature overview’, Comprehensive Reviews in Food Science and Food Safety, 16(4), pp. 668-691.

Prakash, V. (2004) Regional Expert Consultation of the Asia-Pacific Network for Food and Nutrition on Functional Foods and their Implications in the Daily Diet, FAO Corporate Document Repository, 16-19 November, Bangkok: FAO Regional Office for Asia and the Pacific.

Prasad, S., and Tyagi, A. K. (2015) ‘Ginger and its constituents: role in prevention and treatment of gastrointestinal cancer’, Gastroenterology research and practice.

Priya, K., Gupta, V. R. M. and Srikanth, K. (2011) ‘Natural sweeteners: a complete review’, Journal of Pharmacy Research, 4(7), pp. 2034-2039.

Purwanti, H., Mardiah, and Amalia, L. (2015) ‘Utilization of stevia (Stevia rebaudiana) as antimicrobials on tea beverage products’, Jurnal Agroindustri Halal, 1(2), pp. 122- 130.

Rathod, A. S., Shakya, B., and Ade, K. D. (2014) ‘Studies on effect of thermal processing on preparation of bael fruit RTS blended effect of thermal processing on preparation of bael fruit RTS blended with aonla’, International Journal of Research in Engineering & Advanced Technology, 2(3), pp. 1-5.

Ruxton, C.H.X. (2008) ‘Black tea and health’, Nutrition Bulletin, 33, pp. 91-101.

Sampedro, F., et al. (2009) ‘Shelf-Life Study of an Orange Juice–Milk Based

Beverage after PEF and Thermal Processing’, Journal of food science, 74(2), pp. 107- 112.

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Jennifer Sunardi Shah, G., et al. (2011) ‘Scientific basis for the therapeutic use of Cymbopogon

citratus, stapf (Lemongrass)’, Journal of Advanced Pharmaceutical Technology and Research 2(1), pp. 3-8.

Shalaby, M. A., and Hamowieh, A. R. (2010). Safety and efficacy of Zingiber officinale roots on fertility of male diabetic rats. Food and Chemical

Toxicology, 48(10), pp. 2920-2924.

Shaw, J.E. Sicree, R.A. Zimmet, P.Z. (2010) ‘Global estimates of the prevalence of diabetes for 2010 and 2030’, Diabetes Research and Clinical Practice, 87(1), pp. 4- 14.

Silva, F.V.M. and Gibbs, P.A. (2011) ‘Thermal pasteurization requirements for the inactivation of Salmonella in foods’, Food Research International, 45(2), pp. 695–699.

Striegel, L., et al. (2015) ‘Effect of black tea and black tea pomace polyphenols on α- glucosidase and α-amylase inhibition, relevant to type 2 diabetes prevention’,

Frontiers in Nutrition, 2(3).

Suekawa, M., et al. (1984) ‘Pharmacological studies on ginger. I. Pharmacological actions of pungent constituents, (6)-gingerol and (6)-shogaol. Journal of

pharmacobio-dynamics’, 7(11), pp. 836-848.

Sumiartha, K., Kohdrata, N., and Antara, N.S. (2012) ‘Budidaya dan pasca panen tanaman sereh’, Tropical Plant Curriculum Project.

Surh, Y. J., et al. (1999) ‘Anti-tumor-promoting activities of selected pungent phenolic substances present in ginger’, Journal of environmental pathology,

toxicology and oncology: official organ of the International Society for Environmental Toxicology and Cancer, 18(2), pp. 131-139.

Soedarma, C. (2015) ‘Evaluation of Alpha Glucosidase Inhibitors from Indonesia Medical Plants’, Tangerang Selatan: Postgraduate Swiss German University.

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Jennifer Sunardi Taherkhani, N., and Gheibi, N. (2014) ‘Inhibitory effects of quercetin and kaempferol as two propolis derived flavonoids on tyrosinase enzyme’, Biotechnology and Health Sciences, 1(2).

Tjiptadi, F.M. (2017) ‘In vitro evaluation of active fraction(s) from lemongrass (Cymbopogon citratus) for alpha glucosidse inhibitors’, Tangerang Selatan:

Postgraduate Swiss German University.

Togatorop, D.M., Nainggolan, R.J. and Lubis, L.M. (2015) ‘Pengaruh perbandingan sari batang sereh dengan sari jahe dan konsentrasi serbuk gula aren terhadap mutu minuman penyegar sereh’, Jurnal Rekayasa Pangan dan Pertanian, 3(2), pp. 157-163.

Uchida, N., et al. (2013) ‘Difference of inhibitory effect ofα-glucosidase by tealeaves species and extraction condition and effect of black tea on postprandial blood glucose level elevation in ICR mice’, Journal of Analytical Bio-Science 36(2), pp. 193-202.

Vinholes, J. and Vizzotto, M. (2017) ‘Synergisms in alpha-glucosidase inhibition and antioxidant activity of Camellia sinensis L. Kuntze and Eugenia uniflora L. ethanolic extracts’, Pharmacognosy Research, 9(1), pp. 1-6.

Walpole, S. C., et al. (2012) ‘The weight of nations: an estimation of adult human biomass’, BMC public health, 12(1), 439.

Wang, Z., Wang, J. and Chan, P. (2013) ‘Treating type 2 diabetes mellitus with traditional Chinese and Indian medicinal herbs’, Evidence-Based Complementary and Alternative Medicine 2013.

Watts, B. M., et al. (1989) ‘Basic sensory methods for food evaluation’, IDRC, Ottawa, ON, CA, pp. 8.

Widiputri, D., et al. (2017) ‘Effect of pre-treatment processes and stability testing of lemongrass (Cymbopogon citratus) extract on α-glucosidase inhibitor (AGI) and α- amylase inhibitor (AAI) activities’, International Postgraduate Symposium on Food, Agriculture and Biotechnology, pp. 10-20.

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Jennifer Sunardi Winarno, J. (2017) ‘Development of yoghurt and ice cream fortified with lemongrass (Cymbopogon citratus) extract’, Tangerang Selatan: Postgraduate Swiss German University.

World Health Organization. (2016) Global report on diabetes. Available at:

http://www.who.int. [Accessed: 19 Dec. 2017].

Wu, C.D. and Wei, G. (2002) ‘Tea as a functional food for oral health’, Nutrition, 18(5), pp. 443-444.

Yao, Y., et al. (2009) ‘Antioxidant and α-glucosidase inhibitory activity of colored grains in China’, Journal of Agricultural and Food Chemistry, 58, pp. 770–774.

Zhang, X., et al. (1994) ‘Gingerol decreases after processing and storage of ginger’, Journal of food science, 59(6), pp. 1338-1340.