Cookies Rich in Antioxidant from Mango (Mangifera indica) with Binahong (Anredera cordifolia) as a Potential for Postoperative Wound Healing

Abstract

Poor wound healing is a significant problem in surgical practice because of impaired healing, excessive scarring, infections, or dehiscence in post-surgical intervention. Mango (Mangifera indica) contains high levels of nutrients, fiber, macronutrients, micronutrients, and minerals as well as abundant bioactive compounds such as vitamin C, beta-carotene, polyphenol types of quercetin, and kaempferol. Flavonoid and saponin in binahong (Anredera cordifolia) play a role in wound healing since flavonoid contains an anti-inflammation effect, while saponin can inhibit the growth of microorganism in the wound as an antiseptic to avoid infection, increase the number of fibroblast cells, and stimulate the formation of collagen. This research aims to process and determine the functional cookies formula from fermented mango and binahong with the highest vitamin C and antioxidant activity. There were 3 variations of the formulation based on mango, binahong, and CO2-free water. The variations were as follow: S1 = 1: 0.5: 0.5; S2 = 2: 1: 1; and S3 = 3: 2: 2. All samples were inoculated with Lactobacillus paracasei 5% b/v for 14 days under anaerobic conditions. The amount of Vitamin C (mg/100g) analysis from 3 samples of cookies using the Titration Iodometric Method, while the antioxidant activity was determined with 2.2-diphenyl-1- picrylhydrazyl (DPPH). The results of vitamin C and antioxidant activity in each sample of cookies were as follow: S1 with 130.40mg/100g and 35.31% antioxidant activity, S2 with 121.33mg/100g and 30.74% of antioxidant activity, and S3 with 137.56mg/100g and 39.42% antioxidant activity. The formulation of cookie samples containing the highest vitamin C was S3. There was a significant difference (P <0.05) which determined the vitamin C level between the sample formulations.