Fortification of gotu kola (Centella asiatica (l) urban) gummy candy with sancha inchi oil (Plukenetia volubilis l.): antioxidant activity and formula development
Abstract
Nutraceuticals have been widely used in society to increase the awareness of health through the demand for health supplements. Reactive oxygen species are one of the compounds that trigger inflammation in body cells, causing tissue damage and leading to neurovascular disease. Some products that have been sold commercially for gotu kola and sacha inchi oil are limited to capsules, soft gels, and virgin oil. To improve consumer acceptance, the combination of gotu kola and sacha inchi oil (SIO) potentially be formulated as gummy candy. This research aims to identify the optimum sacha inchi oil and pectin proportion in the gummy candy formula and to evaluate the antioxidant activity of the substance, both alone and after being combined. The antioxidant assay using 2,2-diphenyl-1-picrylhydrazyl (DPPH) was evaluated through a radical scavenging method. By using Simplex Lattice Design tool in Design Expert software eight formulas were prepared. Gummy candy’s physical attributes were evaluated using a Texture Profile Analyzer (TPA). The study suggests that gotu kola extract exerts strong antioxidant activity (IC50 of 38.44 µg/mL) while the combination of sacha inchi oil and gotu kola still exhibited strong antioxidant activity with an IC50 value of 100.83 ± 2.16 µg/mL The studies showed that different compositions of sacha inchi oil and pectin significantly affect gumminess, chewiness, springiness, and cohesiveness. The optimum formula has 7.3% of sacha inchi oil and 0.33% pectin. The study suggested that sacha inchi oil incorporation could be used as an alternative to fish oil in the development of gummy candy supplements.
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