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Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation

Lemon pepper or andaliman (Zanthoxylum acanthopodium) and black ginger (Kaempferia parviflora) are rich in bioactive compounds that possess antioxidant and anti-inflammatory activities. Our recent study demonstrated that andaliman ethanolic extract also exerted anti-arthritic and anti-inflammatory e...

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Autores principales: Yanti, Harijono, Celinia, Lay, Bibiana Widiyati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10051517/
https://www.ncbi.nlm.nih.gov/pubmed/36986474
http://dx.doi.org/10.3390/ph16030371
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author Yanti,
Harijono, Celinia
Lay, Bibiana Widiyati
author_facet Yanti,
Harijono, Celinia
Lay, Bibiana Widiyati
author_sort Yanti,
collection PubMed
description Lemon pepper or andaliman (Zanthoxylum acanthopodium) and black ginger (Kaempferia parviflora) are rich in bioactive compounds that possess antioxidant and anti-inflammatory activities. Our recent study demonstrated that andaliman ethanolic extract also exerted anti-arthritic and anti-inflammatory effects in arthritic mice in vivo. Therefore, natural anti-inflammatory and anti-arthritic compounds for alternative natural pain relievers in balsam formulation are needed. This study aimed to produce and characterize lemon pepper and black ginger extracts and their macroemulsion products, followed by formulation, characterization, and stability of spice stick balsam products containing lemon pepper and black ginger macroemulsions. The extraction yields obtained were 24% w/w for lemon pepper and 59% w/w for black ginger. GC/MS results showed that the lemon pepper extract contained limonene and geraniol compounds, and black ginger extract contained gingerol, shogaol, and tetramethoxyflavone compounds. Spice extracts were successfully made in the form of a stable emulsion. The antioxidant activity in both spice extracts and emulsions was relatively high (>50%). The five stick balsam formulas obtained had a pH of 5, 4.5–4.8 cm spread ability, and 30–50 s of adhesion. The stability of products showed no microbial contamination. Based on the organoleptic results, the stick balsam formula of black ginger and black ginger: lemon pepper (1:3) was the most preferred by the panelists. In conclusion, lemon pepper and black ginger extracts and macroemulsions could be used as natural pain relievers in stick balsam products to promote health protection.
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spelling pubmed-100515172023-03-30 Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation Yanti, Harijono, Celinia Lay, Bibiana Widiyati Pharmaceuticals (Basel) Article Lemon pepper or andaliman (Zanthoxylum acanthopodium) and black ginger (Kaempferia parviflora) are rich in bioactive compounds that possess antioxidant and anti-inflammatory activities. Our recent study demonstrated that andaliman ethanolic extract also exerted anti-arthritic and anti-inflammatory effects in arthritic mice in vivo. Therefore, natural anti-inflammatory and anti-arthritic compounds for alternative natural pain relievers in balsam formulation are needed. This study aimed to produce and characterize lemon pepper and black ginger extracts and their macroemulsion products, followed by formulation, characterization, and stability of spice stick balsam products containing lemon pepper and black ginger macroemulsions. The extraction yields obtained were 24% w/w for lemon pepper and 59% w/w for black ginger. GC/MS results showed that the lemon pepper extract contained limonene and geraniol compounds, and black ginger extract contained gingerol, shogaol, and tetramethoxyflavone compounds. Spice extracts were successfully made in the form of a stable emulsion. The antioxidant activity in both spice extracts and emulsions was relatively high (>50%). The five stick balsam formulas obtained had a pH of 5, 4.5–4.8 cm spread ability, and 30–50 s of adhesion. The stability of products showed no microbial contamination. Based on the organoleptic results, the stick balsam formula of black ginger and black ginger: lemon pepper (1:3) was the most preferred by the panelists. In conclusion, lemon pepper and black ginger extracts and macroemulsions could be used as natural pain relievers in stick balsam products to promote health protection. MDPI 2023-03-01 /pmc/articles/PMC10051517/ /pubmed/36986474 http://dx.doi.org/10.3390/ph16030371 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yanti,
Harijono, Celinia
Lay, Bibiana Widiyati
Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation
title Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation
title_full Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation
title_fullStr Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation
title_full_unstemmed Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation
title_short Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation
title_sort characterization of lemon pepper and black ginger extracts and macroemulsions as natural pain relievers for spice stick balsam formulation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10051517/
https://www.ncbi.nlm.nih.gov/pubmed/36986474
http://dx.doi.org/10.3390/ph16030371
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