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Dr. Widiastuti Setyaningsih
Gadjah Mada University

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0 Chemometrics
0 Experimental Design
0 Functional Foods
0 analytical chemistry applied to the study of food components
0 bioactive compounds analysis

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Short Biography

Widiastuti Setyaningsih received her M.Sc. from Gdansk University of Technology (Poland), University of Barcelona (Spain) and University of Cadiz (Spain) under the frame of European Master in Quality in Analytical Laboratories (EMQAL). Before pursuing her Doctoral degree, she supervised the Quality Assurance Department dealing with regulation and quality management at a national food industry. She graduated Cum Laude with a doctorate in sciences from the University of Cadiz (Spain). Currently, she is a lecturer at Universitas Gadjah Mada (Indonesia) and a member of the editorial boards of food science journals: foods (MDPI), agriTECH and Indonesian Food and Nutrition Progress.

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Research article
Published: 04 June 2021 in Journal of Chemical Education
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The electron transport chain (ETC) is a challenging topic due to the complexity of the reaction that occurs at the molecular level because the students cannot directly interact with the reaction at this level. The use of animated video and flipped learning in improving student understanding of this topic was evaluated. The students were randomly and equally divided into three groups. The first group was taught with a PowerPoint presentation, the second group was taught with an animated video, and the third group was taught through a combination of flipped learning and an animated video. The students were given a multiple-choice pre-test, three types of post-tests that assessed their memory, comprehension, and application (Bloom’s taxonomy cognitive levels 1–3), and a questionnaire. The results showed that both the animated video and flipped learning significantly increased their understanding, particularly for their comprehension and application. The students instructed through the combination of the animated video and flipped learning achieved the highest grade for all types of post-tests. However, from the students’ point of view, students from group 2 were the happiest and highly preferred the animated video instruction compared to the other groups.

ACS Style

Rachma Wikandari; Andika Wicaksono Putro; Dian Anggraini Suroto; Fiametta Ayu Purwandari; Widiastuti Setyaningsih. Combining a Flipped Learning Approach and an Animated Video to Improve First-Year Undergraduate Students’ Understanding of Electron Transport Chains in a Biochemistry Course. Journal of Chemical Education 2021, 98, 2236 -2242.

AMA Style

Rachma Wikandari, Andika Wicaksono Putro, Dian Anggraini Suroto, Fiametta Ayu Purwandari, Widiastuti Setyaningsih. Combining a Flipped Learning Approach and an Animated Video to Improve First-Year Undergraduate Students’ Understanding of Electron Transport Chains in a Biochemistry Course. Journal of Chemical Education. 2021; 98 (7):2236-2242.

Chicago/Turabian Style

Rachma Wikandari; Andika Wicaksono Putro; Dian Anggraini Suroto; Fiametta Ayu Purwandari; Widiastuti Setyaningsih. 2021. "Combining a Flipped Learning Approach and an Animated Video to Improve First-Year Undergraduate Students’ Understanding of Electron Transport Chains in a Biochemistry Course." Journal of Chemical Education 98, no. 7: 2236-2242.

Review
Published: 24 May 2021 in Molecules
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Sweeteners have been used in food for centuries to increase both taste and appearance. However, the consumption of sweeteners, mainly sugars, has an adverse effect on human health when consumed in excessive doses for a certain period, including alteration in gut microbiota, obesity, and diabetes. Therefore, the application of non-nutritive sweeteners in foodstuffs has risen dramatically in the last decade to substitute sugars. These sweeteners are commonly recognized as high-intensity sweeteners because, in a lower amount, they could achieve the same sweetness of sugar. Regulatory authorities and supervisory agencies around the globe have established the maximum amount of these high-intensity sweeteners used in food products. While the regulation is getting tighter on the market to ensure food safety, reliable analytical methods are required to assist the surveillance in monitoring the use of high-intensity sweeteners. Hence, it is also necessary to comprehend the most appropriate method for rapid and effective analyses applied for quality control in food industries, surveillance and monitoring on the market, etc. Apart from various analytical methods discussed here, extraction techniques, as an essential step of sample preparation, are also highlighted. The proper procedure, efficiency, and the use of solvents are discussed in this review to assist in selecting a suitable extraction method for a food matrix. Single- and multianalyte analyses of sweeteners are also described, employing various regular techniques, such as HPLC, and advanced techniques. Furthermore, to support on-site surveillance of sweeteners’ usage in food products on the market, non-destructive analytical methods that provide practical, fast, and relatively low-cost analysis are widely implemented.

ACS Style

Viki Oktavirina; Nadhila Prabawati; Rohmah Fathimah; Miguel Palma; Kiki Kurnia; Noviyan Darmawan; Brian Yulianto; Widiastuti Setyaningsih. Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs. Molecules 2021, 26, 3135 .

AMA Style

Viki Oktavirina, Nadhila Prabawati, Rohmah Fathimah, Miguel Palma, Kiki Kurnia, Noviyan Darmawan, Brian Yulianto, Widiastuti Setyaningsih. Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs. Molecules. 2021; 26 (11):3135.

Chicago/Turabian Style

Viki Oktavirina; Nadhila Prabawati; Rohmah Fathimah; Miguel Palma; Kiki Kurnia; Noviyan Darmawan; Brian Yulianto; Widiastuti Setyaningsih. 2021. "Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs." Molecules 26, no. 11: 3135.

Journal article
Published: 24 May 2021 in Agronomy
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Betacyanins have been reported to provide prominent health-promoting effects, in addition to contributing to the exotic color and pleasant palate of red dragon fruit that has been attracting universal interest for over a decade. An accurate determination of betacyanins in dragon fruit is important if we are to benefit from the nutraceutical features of these compounds. Seven betacyanin pigments have been identified and extracted by means of ultrasound-assisted techniques from red dragon fruit. Chemometric tools such as Box–Behnken Design (BBD) in conjunction with response surface methodology (RSM) have been successfully used to evaluate and optimize the relevant extraction variables i.e., temperature (A: 10, 35, 60 °C), solvent composition (B: 20, 50, 80% methanol in water), sample to solvent ratio (C: 0.1:10, 0.2:10, 0.3:10 g/mL), power (D: 20, 45, 70%), and cycle (E: 0.3, 0.5, 0.7 s−1). The results obtained from the analysis of variance (ANOVA) suggest that the solvent composition (p 0.0063), sample to solvent ratio (p 0.0126), and cycle (p 0.0302) are the most influential variables in betacyanin extraction. The optimal variable settings for ultrasound-assisted extraction (UAE) were a 54.6 °C extraction temperature, 0.3 s−1 cycle, 20% ultrasound power, 21.4% methanol in water solvent composition, 0.2:10 sample to solvent ratio, and a 5 min extraction time. The validation of the method for repeatability and intermediate precision provided excellent results at 1.56% and 2.94% respectively. Furthermore, the novel UAE method was successfully used for the determination of betacyanins content in red dragon fruit from different geographic origins.

ACS Style

Ceferino Carrera; Jean Pastol; Widiastuti Setyaningsih; Ana Ruiz-Rodríguez; Marta Ferreiro-González; Gerardo Fernández Barbero; Miguel Palma. Optimization by Means of Chemometric Tools of an Ultrasound-Assisted Method for the Extraction of Betacyanins from Red Dragon Fruit (Hylocereus polyrhizus). Agronomy 2021, 11, 1053 .

AMA Style

Ceferino Carrera, Jean Pastol, Widiastuti Setyaningsih, Ana Ruiz-Rodríguez, Marta Ferreiro-González, Gerardo Fernández Barbero, Miguel Palma. Optimization by Means of Chemometric Tools of an Ultrasound-Assisted Method for the Extraction of Betacyanins from Red Dragon Fruit (Hylocereus polyrhizus). Agronomy. 2021; 11 (6):1053.

Chicago/Turabian Style

Ceferino Carrera; Jean Pastol; Widiastuti Setyaningsih; Ana Ruiz-Rodríguez; Marta Ferreiro-González; Gerardo Fernández Barbero; Miguel Palma. 2021. "Optimization by Means of Chemometric Tools of an Ultrasound-Assisted Method for the Extraction of Betacyanins from Red Dragon Fruit (Hylocereus polyrhizus)." Agronomy 11, no. 6: 1053.

Journal article
Published: 11 April 2021 in Food Research
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Having high protein content, jack bean is a promising resource for making tempe, a traditional fermented food commonly consumed in Indonesia. The current research aimed to investigate the effect of different cooking methods (boiling, steaming, frying, and baking) on a chemical, nutritional, and sensory aspects of jack bean tempe. The results showed that the highest protein content and antioxidant activity of the processed tempe were obtained by steaming method with a value of 380.3 g/kg and 57.8%, respectively. The steaming process could maintain protein and mineral contents as well as the antioxidant activity. The boiled tempe had six time lower of phytic acid compared to that of control. The baking and frying process increased five to six-fold of the fat content, while reduced the protein content by 30%. For the sensory evaluation, the baked tempe obtained the highest score. In conclusion, from a nutritional point of view, steaming is the best method for cooking jack bean tempe, while in term of sensory, baking is recommended.

ACS Style

F.A. Purwandari; E.D.N. Annisa; A.T. Rachmawati; D. Puspitasari; R. Wikandari; W. Seyaningsih; A. Ningrum; Sardjono. Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe. Food Research 2021, 5, 327 -333.

AMA Style

F.A. Purwandari, E.D.N. Annisa, A.T. Rachmawati, D. Puspitasari, R. Wikandari, W. Seyaningsih, A. Ningrum, Sardjono. Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe. Food Research. 2021; 5 (3):327-333.

Chicago/Turabian Style

F.A. Purwandari; E.D.N. Annisa; A.T. Rachmawati; D. Puspitasari; R. Wikandari; W. Seyaningsih; A. Ningrum; Sardjono. 2021. "Effect of different cooking methods on chemical composition, nutritional values, and sensory properties of Jack bean (Canavalia ensiformis) tempe." Food Research 5, no. 3: 327-333.

Review
Published: 01 April 2021 in Horticulturae
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Edible flowers have been widely consumed for ages until now. The attractive colors and shapes, exotic aroma, and delightful taste make edible flowers very easy to attain. Moreover, they also provide health benefits for consumers due to the unique composition and concentration of antioxidant compounds in the matrices. Knowing the bioactive compounds and their functional properties from edible flowers is necessary to diversify the usage and reach broader consumers. Therefore, this reported review could be useful for functional product development, engaging the discussed edible flowers. We present a comprehensive review of edible flower composition and the functional properties of their antioxidant compounds, mainly phenolics.

ACS Style

Nadhila B. Prabawati; Viki Oktavirina; Miguel Palma; Widiastuti Setyaningsih. Edible Flowers: Antioxidant Compounds and Their Functional Properties. Horticulturae 2021, 7, 66 .

AMA Style

Nadhila B. Prabawati, Viki Oktavirina, Miguel Palma, Widiastuti Setyaningsih. Edible Flowers: Antioxidant Compounds and Their Functional Properties. Horticulturae. 2021; 7 (4):66.

Chicago/Turabian Style

Nadhila B. Prabawati; Viki Oktavirina; Miguel Palma; Widiastuti Setyaningsih. 2021. "Edible Flowers: Antioxidant Compounds and Their Functional Properties." Horticulturae 7, no. 4: 66.

Journal article
Published: 04 March 2021 in Arabian Journal of Chemistry
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An new method for the extraction of phenolic compounds from olive oil has been proposed before the chromatographic analysis by UPLC-PDA (Ultra-Performance Liquid Chromatography-PhotoDiode Array). Recoveries for 20 individual phenolic compounds were compared using three cartridges of solid-phase extraction including C-18, Diol, and DVB (DiVinylBenzene) based cartridges. Diol based cartridge produced the best retention efficiency. The optimized method uses a reduced amount of solvents and allows for the determination of most phenolics in oil samples in less than 10 min. A full discrimination among the most common olive oil varieties was achieved using the relative levels for specific phenolics in the sample. Therefore, based in this study, a fingerprint based on the relative levels for quercetin, luteolin, oleuropein and vanillic acid can be proposed to characterized varietal olive oils. In that way, a detailed composition about phenolic compounds of varietal olive oils would not be needed for discrimination purposes.

ACS Style

L. Deflaoui; W. Setyaningsih; M. Palma; A. Mekhoukhe; A. Tamendjari. Phenolic compounds in olive oil by solid phase extraction – Ultra performance liquid chromatography – Photodiode array detection for varietal characterization. Arabian Journal of Chemistry 2021, 14, 103102 .

AMA Style

L. Deflaoui, W. Setyaningsih, M. Palma, A. Mekhoukhe, A. Tamendjari. Phenolic compounds in olive oil by solid phase extraction – Ultra performance liquid chromatography – Photodiode array detection for varietal characterization. Arabian Journal of Chemistry. 2021; 14 (4):103102.

Chicago/Turabian Style

L. Deflaoui; W. Setyaningsih; M. Palma; A. Mekhoukhe; A. Tamendjari. 2021. "Phenolic compounds in olive oil by solid phase extraction – Ultra performance liquid chromatography – Photodiode array detection for varietal characterization." Arabian Journal of Chemistry 14, no. 4: 103102.

Conference paper
Published: 01 March 2021 in IOP Conference Series: Earth and Environmental Science
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Most starch industries utilize maceration as the extraction method to recover starch from corn matrices; however, the production is time-consuming and often inefficient. Ultrasound-assisted extraction (UAE) appears to propose an enhancement of the extraction process. Hence, in this study, UAE has been developed to reach an optimum recovery in a short extraction time for starch obtaining from corn grain. Several extraction variables were studied, including ultrasound power (x1, 30-90%), cycle (x2, 0.3-0.9 s−1), and solvent to sample ratio (x3, 10:1-30:1 g ml−1). A Box-Behnken design, coupled with Response Surface Methodology, was performed to optimize the three studied variables. The acquired mathematical model was used to estimate a predictive equation for the extraction yield. The model was validated based on an acceptable coefficient of determination (R2, 0.88), a low mean absolute error, and the value of lack-of-fit suggested that the model was adequate in explaining the observed data at the 95.0% confidence level. The predicted optimum yield was achieved by applying UAE conditions as follows: 87% ultrasound power, 1.0 s−1 cavitation cycle, and 30:1 solvent to sample ratio. Additionally, a two-cycle extraction process of 5 min for each cycle was chosen over a single extraction cycle in 25 min. The resulting corn starch produced by UAE could maintain the low viscosity even in high temperatures. Hence, apart from accelerating the extraction, UAE was also useful to modify the starch characterization. Moreover, the proposed method demonstrated a green extraction procedure, as there was no presence of any additional organic solvent.

ACS Style

R N Fathimah; A F A Ishlahi; M N Cahyanto; W Setyaningsih. Ultrasound-assisted production of corn starch: Process design and optimization. IOP Conference Series: Earth and Environmental Science 2021, 712, 012014 .

AMA Style

R N Fathimah, A F A Ishlahi, M N Cahyanto, W Setyaningsih. Ultrasound-assisted production of corn starch: Process design and optimization. IOP Conference Series: Earth and Environmental Science. 2021; 712 (1):012014.

Chicago/Turabian Style

R N Fathimah; A F A Ishlahi; M N Cahyanto; W Setyaningsih. 2021. "Ultrasound-assisted production of corn starch: Process design and optimization." IOP Conference Series: Earth and Environmental Science 712, no. 1: 012014.

Journal article
Published: 24 February 2021 in Arabian Journal of Chemistry
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The growing demand for Spirulina (Arthrospira platensis) as a dietary supplement suggests that a rapid and reliable method to determine its saccharides and polyols content would be of great interest. Additionally, the impact of these microalga growing conditions may have on such content would be really useful for Spirulina producers. This manuscript presents the development and validation of a new analytical microwave-assisted extraction (MAE) method as the first step in determining saccharides and polyols in spirulina samples. A Box Behnken design has been employed to evaluate three extraction variables, viz., temperature (x1: 30, 55 and 80 °C), solvent composition (x2: 0, 25, and 50% ethanol in water), and solvent to sample ratio (x3: 10:1, 20:1, and 30:1 mL of solvent per g of sample). These extraction variables have been optimized by Response Surface Methodology (RSM). Under the optimal conditions that have been thereby established (i.e., 30 °C, 50% ethanol in water, and 30:1 solvent to sample ratio), a kinetic study has been performed with full recovery in 15 min. Subsequently, the developed MAE method was validated by determining the number of parameters, including linearity, LODs, LOQs, accuracy, and precision. Finally, the resulting MAE method was successfully applied to determine saccharides and polyols contents in a number of Spirulina samples that had been cultivated in varying salinity media. Five saccharides and polyols were identified in Spirulina, i.e., inositol, glycerol, sorbitol, glucose, and maltose. The total amount of the compounds of interest in the Spirulina that had been cultivated in a higher salinity media (17 and 25 g L−1 of sodium chloride in water) was six-folds higher than the one cultivated in low saline water (0 and 3 g L−1 of sodium chloride in water). This substantial content difference was mainly explained by the considerable increment in glycerol and glucose contents when grown in a more saline medium. Therefore, it has been demonstrated that the new method is suitable to determine saccharides and polyols contents in different Spirulina samples.

ACS Style

Rohmah Nur Fathimah; Widiastuti Setyaningsih; Ceferino Carrera; Annisa Dwi Astari; Rudiati Evi Masithoh; Indyaswan Tegar Suryaningtyas; Miguel Palma. A microwave-based technique to determine saccharides and polyols contents in Spirulina (Arthrospira platensis). Arabian Journal of Chemistry 2021, 14, 103094 .

AMA Style

Rohmah Nur Fathimah, Widiastuti Setyaningsih, Ceferino Carrera, Annisa Dwi Astari, Rudiati Evi Masithoh, Indyaswan Tegar Suryaningtyas, Miguel Palma. A microwave-based technique to determine saccharides and polyols contents in Spirulina (Arthrospira platensis). Arabian Journal of Chemistry. 2021; 14 (4):103094.

Chicago/Turabian Style

Rohmah Nur Fathimah; Widiastuti Setyaningsih; Ceferino Carrera; Annisa Dwi Astari; Rudiati Evi Masithoh; Indyaswan Tegar Suryaningtyas; Miguel Palma. 2021. "A microwave-based technique to determine saccharides and polyols contents in Spirulina (Arthrospira platensis)." Arabian Journal of Chemistry 14, no. 4: 103094.

Review
Published: 23 February 2021 in Horticulturae
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Roselle (Hibiscus sabdariffa L.), as an edible flower, has long provided an array of positive effects on human health. This benefit is a result of phenolic compounds that are naturally present mainly in the calyx. Plentiful medicinal remedies and functional foods based on this flower are available worldwide, as supported by the studies of phenolic compounds in recent decades. This paper aims to provide a comprehensive review of the composition, biological activity, and beneficial effects on human health of phenolic compounds in roselle. This review was performed in accordance with the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. A structured search in the published literature for phenolics compositions in roselle was required prior to the evaluation on the validity of the reported analytical methods. Reliable identification and quantification of phenolic compounds in roselle can be achieved by employing the proper extraction and separation methods. With ample alternative analytical methods discussed here, this review provided an aid for comprehending and selecting the most appropriate method for a particular study. The applications of the analytical methods highlighted indicated that phenolic acids, flavonoids, and their derivatives have been identified and quantified in roselle with a range of biological activities and beneficial effects on human health. It was also disclosed that the composition and concentration of phenolic compounds in roselle vary due to the growth factors, cultivars, and environmental influence. Finally, apart from the research progress carried out with roselle during the last ten years, this review also proposed relevant future works.

ACS Style

Bety Hapsari; Manikharda; Widiastuti Setyaningsih. Methodologies in the Analysis of Phenolic Compounds in Roselle (Hibiscus sabdariffa L.): Composition, Biological Activity, and Beneficial Effects on Human Health. Horticulturae 2021, 7, 35 .

AMA Style

Bety Hapsari, Manikharda, Widiastuti Setyaningsih. Methodologies in the Analysis of Phenolic Compounds in Roselle (Hibiscus sabdariffa L.): Composition, Biological Activity, and Beneficial Effects on Human Health. Horticulturae. 2021; 7 (2):35.

Chicago/Turabian Style

Bety Hapsari; Manikharda; Widiastuti Setyaningsih. 2021. "Methodologies in the Analysis of Phenolic Compounds in Roselle (Hibiscus sabdariffa L.): Composition, Biological Activity, and Beneficial Effects on Human Health." Horticulturae 7, no. 2: 35.

Journal article
Published: 09 January 2021 in Agronomy
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Ultrasound-assisted extraction (UAE) has been optimized to improve the current cassava starch production by conventional maceration for the extraction method. Evaluation of several extraction parameters disclosed significant effects (p < 0.05) by three studied factors (ultrasound power, x1; pulse duty-cycle, x2; and solvent to sample ratio, x3). Subsequently, a Box-Behnken design (BBD) in conjunction with response surface methodology (RSM) was employed to optimise the three factors at three levels: x1 (30, 60, 90%), x2 (0.3, 0.6, 0.9 s−1), and x3 (10:1, 20:1, 30:1). The model built for the RSM was validated through the coefficient of determination (R2 > 0.95), prediction error (2.12%), and lack-of-fit (0.71) values. The model validation suggested that the RSM was adequate for the observed data at the 95.0% confidence level. The optimum yield of cassava starch extraction was achieved by applying 90% for ultrasound power, pulse duty-cycle of 1.0 s−1, and solvent to sample ratio of 30:1 with 10 min extraction time. Finally, the UAE produced starch with a purity of 88.36% and a lower viscosity than the commercial sample due to the granules’ size alteration. Hence, apart from speeding up the extraction process, UAE was worthwhile for the starch modification that could maintain the viscosity at a lower value (1920 cP) than the commercial starch (1996 cP) at the highest studied temperature treatment of 70 °C.

ACS Style

Widiastuti Setyaningsih; Karmila; Rohmah Nur Fathimah; Muhammad Nur Cahyanto. Process Optimization for Ultrasound-Assisted Starch Production from Cassava (Manihot esculenta Crantz) Using Response Surface Methodology. Agronomy 2021, 11, 117 .

AMA Style

Widiastuti Setyaningsih, Karmila, Rohmah Nur Fathimah, Muhammad Nur Cahyanto. Process Optimization for Ultrasound-Assisted Starch Production from Cassava (Manihot esculenta Crantz) Using Response Surface Methodology. Agronomy. 2021; 11 (1):117.

Chicago/Turabian Style

Widiastuti Setyaningsih; Karmila; Rohmah Nur Fathimah; Muhammad Nur Cahyanto. 2021. "Process Optimization for Ultrasound-Assisted Starch Production from Cassava (Manihot esculenta Crantz) Using Response Surface Methodology." Agronomy 11, no. 1: 117.

Proceedings
Published: 09 November 2020 in Proceedings
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Phenolics are bioactive compounds already reported in Hibiscus sabdariffa (roselle). The present study reports the development and validation of the analytical microwave-assisted extraction (MAE) method for the determination of phenolic compounds in roselle flowers to establish their positive contribution to human health. Prior to the optimization, a study for identifying phenolic compounds revealed that chlorogenic acid, protocatechuic acid, caffeic acid, and rutin were presented in Roselle. Three factors affecting MAE, viz. temperature, solvent composition, and sample to solvent ratio, were optimized employing a Box-Behnken Design (BBD) in conjunction with response surface methodology (RSM). The maximum extraction recovery was achieved using the extraction temperature of 68 °C, solvent composition of 59% MeOH in water, and 20:1 solvent to sample ratio. The kinetics experiment confirmed full recoveries (92–119%) at 15 min. Subsequently, method validation showed a satisfactory result, including low detection limits from 0.219 mg L−1 (caffeic acid) to 0.374 mg L−1 (chlorogenic acid). Both precisions and accuracy met the acceptances by AOAC. Finally, the method was successfully applied to quantify phenolics in the two most common varieties of Roselle. Chlorogenic acid was found as the main phenolic compound in both varieties

ACS Style

Rohmah Fathimah; Widiastuti Setyaningsih; Ceferino Carrera; Miguel Palma. Microwave-Assisted Extraction of Phenolics from Hibiscus sabdariffa Flowers: Method Development and Validation. Proceedings 2020, 70, 51 .

AMA Style

Rohmah Fathimah, Widiastuti Setyaningsih, Ceferino Carrera, Miguel Palma. Microwave-Assisted Extraction of Phenolics from Hibiscus sabdariffa Flowers: Method Development and Validation. Proceedings. 2020; 70 (1):51.

Chicago/Turabian Style

Rohmah Fathimah; Widiastuti Setyaningsih; Ceferino Carrera; Miguel Palma. 2020. "Microwave-Assisted Extraction of Phenolics from Hibiscus sabdariffa Flowers: Method Development and Validation." Proceedings 70, no. 1: 51.

Journal article
Published: 29 August 2020 in Arabian Journal of Chemistry
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The present research intends to develop a new method based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) for the detection and determination of patin fish oil adulterated with different percentages of palm oil, because it is a cheaper vegetable oil. Five variables that affect headspace generation (incubation time and temperature, amount of sample, injection volume, and pre-heating time) have been optimized by means of a Box Behnken design in combination with Response Surface Methodology. Then, repeatability and intermediate precision have been studied where coefficients of variation lower than 10% were obtained. This new method has been applied to several samples of patin fish oil adulterated with palm oil at 20 different levels (5 to 50% palm oil content). The results have confirmed the suitability of the HS-GC-IMS for a rapid, easy, and reliable detection and discrimination of adulterated oil samples since a characteristic fingerprint that allows 100% successful discrimination between adulterated and unadulterated patin oil samples was achieved. Finally, a regression model has been developed to determine each sample’s adulteration level with an error lower than 10% and a coefficient of determination greater than 0.95.

ACS Style

Anggita Rosiana Putri; Maria José Aliaño-González; Marta Ferreiro; Widiastuti Setyaningsih; Abdul Rohman; Sugeng Riyanto; Miguel Palma. Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil. Arabian Journal of Chemistry 2020, 13, 7524 -7532.

AMA Style

Anggita Rosiana Putri, Maria José Aliaño-González, Marta Ferreiro, Widiastuti Setyaningsih, Abdul Rohman, Sugeng Riyanto, Miguel Palma. Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil. Arabian Journal of Chemistry. 2020; 13 (10):7524-7532.

Chicago/Turabian Style

Anggita Rosiana Putri; Maria José Aliaño-González; Marta Ferreiro; Widiastuti Setyaningsih; Abdul Rohman; Sugeng Riyanto; Miguel Palma. 2020. "Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil." Arabian Journal of Chemistry 13, no. 10: 7524-7532.

Journal article
Published: 13 August 2020 in Foods
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The usage of food additives must respect the general legislation in force in the country and requires a reliable analytical method for surveillance. This research aimed to develop a high-performance liquid chromatography with diode array detection (HPLC-DAD) method for the simultaneous determination of seven food additives and caffeine in powdered drinks. Three factors likely to affect the chromatographic separation, namely, mobile phase composition at the beginning (x1, 0–10% of the amount of methanol in the phosphate buffer) and the end (x2, 60–100% of the amount of methanol in the phosphate buffer) of the gradient program and pH (x3, 3–7), were evaluated with the aid of a Box–Behnken Design (BBD). Subsequently, multi-response optimizations for chromatographic resolutions (Rs) and analysis time were performed using the response surface methodology (RSM) in conjunction with the desirability function (DF). Complete separation (Rs > 1.5) of seven food additives and caffeine was achieved in less than 16 min by applying 8.5% methanol in the phosphate buffer at the beginning and 90% at the end of the gradient program, in pH 6.7. The developed method was validated with low limits of detection (ranging from 1.16 mg kg−1 (sodium saccharin) to 3.00 mg kg−1 (acesulfame potassium)), low limits of quantification (ranging from 3.86 mg kg−1 (sodium saccharin) to 10.02 mg kg−1 (acesulfame potassium)), high precision (CV < 4%), and high accuracy (recoveries from 95 to 101% at 80, 100, and 120% of the target concentration). The method was successfully used to assess the seven food additives and caffeine in commercially available powdered drinks.

ACS Style

Imanulkhan Imanulkhan; Widiastuti Setyaningsih; Abdul Rohman; Miguel Palma. Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Caffeine in Powdered Drinks. Foods 2020, 9, 1119 .

AMA Style

Imanulkhan Imanulkhan, Widiastuti Setyaningsih, Abdul Rohman, Miguel Palma. Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Caffeine in Powdered Drinks. Foods. 2020; 9 (8):1119.

Chicago/Turabian Style

Imanulkhan Imanulkhan; Widiastuti Setyaningsih; Abdul Rohman; Miguel Palma. 2020. "Development and Validation of HPLC-DAD Method for Simultaneous Determination of Seven Food Additives and Caffeine in Powdered Drinks." Foods 9, no. 8: 1119.

Journal article
Published: 12 August 2020 in Scientia Pharmaceutica
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Mangosteen, or Garcinia mangostana L., has merged as an emerging fruit to be investigated due to its active compounds, especially xanthone derivatives such as α -mangostin (AM), γ-mangostin (GM), and gartanin (GT). These compounds had been reported to exert some pharmacological activities, such as antioxidant and anti-inflammatory, therefore, the development of an analytical method capable of quantifying these compounds should be investigated. The aim of this study was to determine the correlation between FTIR spectra and HPLC chromatogram, combined with chemometrics for quantitative analysis of ethanolic extract of mangosteen. The ethanolic extract of mangosteen pericarp was prepared using the maceration technique, and the obtained extract was subjected to measurement using instruments of FTIR spectrophotometer at wavenumbers of 4000–650 cm−1 and HPLC, using a PDA detector at 281 nm. The data acquired were subjected to chemometrics analysis of partial least square (PLS) and principal component regression (PCR). The result showed that the wavenumber regions of 3700–2700 cm−1 offered a reliable method for quantitative analysis of GM with coefficient of determination (R2) 0.9573 in calibration and 0.8134 in validation models, along with RMSEC value of 0.0487% and RMSEP value 0.120%. FTIR spectra using the second derivatives at wavenumber 3700–663 cm−1 with coefficient of determination (R2) >0.99 in calibration and validation models, along with the lowest RMSEC value and RMSEP value, were used for quantitative analysis of GT and AM, respectively. It can be concluded that FTIR spectra combined with multivariate are accurate and precise for the analysis of xanthones.

ACS Style

Endjang Prebawa Tejamukti; Widiastuti Setyaningsih; Irnawati; Budiman Yasir; Gemini Alam; Abdul Rohman. Application of FTIR Spectroscopy and HPLC Combined with Multivariate Calibration for Analysis of Xanthones in Mangosteen Extracts. Scientia Pharmaceutica 2020, 88, 35 .

AMA Style

Endjang Prebawa Tejamukti, Widiastuti Setyaningsih, Irnawati, Budiman Yasir, Gemini Alam, Abdul Rohman. Application of FTIR Spectroscopy and HPLC Combined with Multivariate Calibration for Analysis of Xanthones in Mangosteen Extracts. Scientia Pharmaceutica. 2020; 88 (3):35.

Chicago/Turabian Style

Endjang Prebawa Tejamukti; Widiastuti Setyaningsih; Irnawati; Budiman Yasir; Gemini Alam; Abdul Rohman. 2020. "Application of FTIR Spectroscopy and HPLC Combined with Multivariate Calibration for Analysis of Xanthones in Mangosteen Extracts." Scientia Pharmaceutica 88, no. 3: 35.

Journal article
Published: 12 March 2020 in International Journal of Environmental Research and Public Health
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The growing interest in spicy foods leads to the global demand for spices, particularly dried chili. This study aimed to assay both aflatoxin (AFs) and ochratoxin A (OTA) contamination using an integrative method of morphological identification, molecular detection, and chromatography analysis on dried chili provided from traditional and modern markets in Indonesia. The results showed that total fungal infection ranged from 1-408 × 103 CFU/g. Eighty percent of the chili obtained from both the traditional and the modern markets were infected by Aspergillus spp., in which 50% of the infections were identified as A. parasiticus and A. flavus. A complete set of targeted genes involved in AF production and OTA were detected in two isolates of A. flavus and one isolate of A. carbonarius, respectively. The levels of AFs B1, B2, and OTA in the contaminated dried chilies were in the range of 39.3–139.5 µg/kg, 2.6–33.3 µg/kg, and 23.7–84.6 µg/kg, respectively. In contrast, no AFs G1 and G2 were detected. This study showed that the fungal infection of Indonesian dried chili occurs both in the field and during storage; thus, it is suggested to implement good agricultural and handling processes.

ACS Style

Rachma Wikandari; Inggrid Chrisanti Mayningsih; Maura Dania Permata Sari; Fiametta Ayu Purwandari; Widiastuti Setyaningsih; Endang Sutriswati Rahayu; Mohammad J. Taherzadeh. Assessment of Microbiological Quality and Mycotoxin in Dried Chili by Morphological Identification, Molecular Detection, and Chromatography Analysis. International Journal of Environmental Research and Public Health 2020, 17, 1847 .

AMA Style

Rachma Wikandari, Inggrid Chrisanti Mayningsih, Maura Dania Permata Sari, Fiametta Ayu Purwandari, Widiastuti Setyaningsih, Endang Sutriswati Rahayu, Mohammad J. Taherzadeh. Assessment of Microbiological Quality and Mycotoxin in Dried Chili by Morphological Identification, Molecular Detection, and Chromatography Analysis. International Journal of Environmental Research and Public Health. 2020; 17 (6):1847.

Chicago/Turabian Style

Rachma Wikandari; Inggrid Chrisanti Mayningsih; Maura Dania Permata Sari; Fiametta Ayu Purwandari; Widiastuti Setyaningsih; Endang Sutriswati Rahayu; Mohammad J. Taherzadeh. 2020. "Assessment of Microbiological Quality and Mycotoxin in Dried Chili by Morphological Identification, Molecular Detection, and Chromatography Analysis." International Journal of Environmental Research and Public Health 17, no. 6: 1847.

Journal article
Published: 27 February 2020 in Food Research
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Rice, especially the pigmented varieties, contains a higher level of melatonin (N-acetyl-5- methoxytryptamine), which is used in treatment for sleeping disorders and for improving mood. It has potent antioxidant properties, anti-obesity, and anti-inflammatory, thus potential as the basis for functional food development. The purpose of the study was to examine how the various rice attributes and demographic characteristics affect the willingness to pay of Indonesian consumers on functional rice. Multi-Factor Categorical Design (MFCD) and Balanced Incomplete Block Design (BIBD) have been used to study multiple non-quantitative factors, including different rice varieties and health benefits information on the label (x1, 3 levels: white rice, brown rice-label, and red rice-label), price (x2, 2 levels: low and high), and rice producers (x3, 3 levels: international brand, established national brand, and new national brand). Data collection was administered through an online questionnaire survey to 204 respondents, living in four major Indonesian islands: Java, Bali, Sumatra, and the Moluccas. The results showed that despite the health benefits of the melatonin contained in the whole brown and red rice, Indonesian consumers still preferred conventional white rice over the aforementioned rice varieties. Price was recognized as the main attribute affecting the selection of functional rice, whilst rice producers gave less impact on willingness to pay. The results indicated that cultural value, consumers’ knowledge of melatonin, consumers’ health status, and consumers’ income were the sources of heterogeneity in consumers’ willingness to pay for functional rice.

ACS Style

N.D. Annur; B.S.H. Nugrohoningtyas; M.C. Rodriguez Dodero; Widiastuti Setyaningsih. Consumers’ willingness to pay for functional rice: a survey from Indonesia. Food Research 2020, 4, 1344 -1350.

AMA Style

N.D. Annur, B.S.H. Nugrohoningtyas, M.C. Rodriguez Dodero, Widiastuti Setyaningsih. Consumers’ willingness to pay for functional rice: a survey from Indonesia. Food Research. 2020; 4 (4):1344-1350.

Chicago/Turabian Style

N.D. Annur; B.S.H. Nugrohoningtyas; M.C. Rodriguez Dodero; Widiastuti Setyaningsih. 2020. "Consumers’ willingness to pay for functional rice: a survey from Indonesia." Food Research 4, no. 4: 1344-1350.

Journal article
Published: 18 November 2019 in Molecules
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The aroma of rice essentially contributes to the quality of rice grains. For some varieties, their aroma properties really drive consumer preferences. In this paper, using a dynamic headspace solid-phase microextraction (HS-SPME) system coupled to a two-dimensional gas chromatography (GC×GC) using a time-of-flight mass spectrometric detector (TOFMS) and multivariate analysis, the volatile compounds of aromatic and non-aromatic rice grains were contrasted to define some chemical markers. Fifty-one volatile compounds were selected for principal component analysis resulting in eight key-marker volatile compounds (i.e., pentanal, hexanal, 2-pentyl-furan, 2,4-nonadienal, pyridine, 1-octen-3-ol and (E)-2-octenal) as responsible for the differences between aromatic and non-aromatic rice varieties. The factors that are most likely to affect the HS-SPME efficiency for the aforementioned key-marker compounds were evaluated using a 2 I I I 5 - 2 fractional factorial design in conjunction with multi-response optimisation. The method precision values, expressed as % of coefficient of variation (CV), were ranging from 1.91% to 26.90% for repeatability (n = 9) and 7.32% to 37.36% for intermediate precision (n = 3 × 3). Furthermore, the method was successfully applied to evaluate the volatile compounds of rice varieties from some Asian countries.

ACS Style

Widiastuti Setyaningsih; Tomasz Majchrzak; Tomasz Dymerski; Jacek Namieśnik. Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS. Molecules 2019, 24, 4180 .

AMA Style

Widiastuti Setyaningsih, Tomasz Majchrzak, Tomasz Dymerski, Jacek Namieśnik. Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS. Molecules. 2019; 24 (22):4180.

Chicago/Turabian Style

Widiastuti Setyaningsih; Tomasz Majchrzak; Tomasz Dymerski; Jacek Namieśnik. 2019. "Key-Marker Volatile Compounds in Aromatic Rice (Oryza sativa) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS." Molecules 24, no. 22: 4180.

Journal article
Published: 02 March 2019 in Food Chemistry
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Fifteen phenolic compounds were determined in rice grains by ultrasound assisted extraction and ultra-performance liquid chromatography with photodiode array detection. Primarily, an UAE method has been developed and validated for the extraction of phenolics from rice grains. For the optimization, a Box–Behnken Design based on six factors including extraction temperature (10–70 oC), solvent composition (0–50% methanol in water), cycle (0.2–0.7 s-1), ultrasound amplitude (30–70%), and solvent to sample ratio (2.5:1 to 5:1) was employed. Multi-response optimization (MRO) was performed to develop simultaneous extraction method of 15 phenolics. The optimal UAE conditions were: extraction temperature 45 °C, time 25 min, cycle 0.4 s–1, ultrasound amplitude 47%, solvent composition 80% methanol in water at pH 4.25, and sample to solvent ratio 1:5. Linearity, LODs, LOQs, precision and recovery were determined. In addition, the method was successfully applied to analyse a number of rice samples with different varieties.

ACS Style

Widiastuti Setyaningsih; Irfan E. Saputro; Ceferino A. Carrera; Miguel Palma. Optimisation of an ultrasound-assisted extraction method for the simultaneous determination of phenolics in rice grains. Food Chemistry 2019, 288, 221 -227.

AMA Style

Widiastuti Setyaningsih, Irfan E. Saputro, Ceferino A. Carrera, Miguel Palma. Optimisation of an ultrasound-assisted extraction method for the simultaneous determination of phenolics in rice grains. Food Chemistry. 2019; 288 ():221-227.

Chicago/Turabian Style

Widiastuti Setyaningsih; Irfan E. Saputro; Ceferino A. Carrera; Miguel Palma. 2019. "Optimisation of an ultrasound-assisted extraction method for the simultaneous determination of phenolics in rice grains." Food Chemistry 288, no. : 221-227.

Journal article
Published: 06 June 2017 in Molecules
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Some cultural practices that are carried out during the grape ripening period are associated with vine stress, including leaf removal, grape bunch removal, and vegetable cover crops. Additionally, several nitrogen and sulfur supplements have also been used directly on leaves during the last stage of the ripening period. In the work described here, five different cultural practices and the reference were applied in three replicates in the same vineyard. The evolution of tryptophan levels was evaluated from just after grape veraison until the harvest date. In some cases, certain specific treatments were also evaluated after the regular harvest date. The cultural techniques that involved the application of nitrogen led to higher levels of tryptophan at the harvest day when compared to other cultural techniques. It was also found that the application of nitrogen without sulfur had a faster effect on the level of tryptophan. It was established that a period of around 20 days is needed for the grapes to show clear differences in tryptophan levels after the application of nitrogen.

ACS Style

Ana Ruiz-Rodríguez; Ceferino A. Carrera; Widiastuti Setyaningsih; Gerardo Fernández Barbero; Marta Ferreiro González; Miguel Palma; Carmelo G. Barroso. Tryptophan Levels during Grape Ripening: Effects of Cultural Practices. Molecules 2017, 22, 941 .

AMA Style

Ana Ruiz-Rodríguez, Ceferino A. Carrera, Widiastuti Setyaningsih, Gerardo Fernández Barbero, Marta Ferreiro González, Miguel Palma, Carmelo G. Barroso. Tryptophan Levels during Grape Ripening: Effects of Cultural Practices. Molecules. 2017; 22 (6):941.

Chicago/Turabian Style

Ana Ruiz-Rodríguez; Ceferino A. Carrera; Widiastuti Setyaningsih; Gerardo Fernández Barbero; Marta Ferreiro González; Miguel Palma; Carmelo G. Barroso. 2017. "Tryptophan Levels during Grape Ripening: Effects of Cultural Practices." Molecules 22, no. 6: 941.

Journal article
Published: 01 June 2017 in Food Chemistry
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A Box-Behnken design was used in conjunction with multiresponse optimization based on the desirability function to carry out the simultaneous separation of tryptophan and 15 derivatives by Ultra Performance Liquid Chromatography. The gradient composition of the mobile phase and the flow rate were optimized with respect to the resolution of severely overlapping chromatographic peaks and the total run time. Two different stationary phases were evaluated (hybrid silica and a solid-core-based C column). The methods were validated and a suitable sensitivity was found for all compounds in the concentration range 1-100μgL (R>0.999). High levels of repeatability and intermediate precision (CV less than 0.25% and 1.7% on average for the retention time and the signal area, respectively) were obtained. The new method was applied to the determination tryptophan and its derivatives in black pigmented glutinous and non-glutinous rice grain samples.

ACS Style

Widiastuti Setyaningsih; Irfan E. Saputro; Ceferino A. Carrera; Miguel Palma; Carmelo G. Barroso. Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function. Food Chemistry 2017, 225, 1 -9.

AMA Style

Widiastuti Setyaningsih, Irfan E. Saputro, Ceferino A. Carrera, Miguel Palma, Carmelo G. Barroso. Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function. Food Chemistry. 2017; 225 ():1-9.

Chicago/Turabian Style

Widiastuti Setyaningsih; Irfan E. Saputro; Ceferino A. Carrera; Miguel Palma; Carmelo G. Barroso. 2017. "Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function." Food Chemistry 225, no. : 1-9.