Potency of Beluntas (Pluchea indica Less) leaves extrac as antioxidant and anti Warmed Over Flavor (WOF) of duck meat

Widyawati, Paini Sri and Budianta, Tarsisius Dwi Wibawa and Kusuma, Fenny Anggraeni and Wijaya, Evelyn livia and Yaunatan, Dian Ivana and Wongso, Ribka Stefanie (2014) Potency of Beluntas (Pluchea indica Less) leaves extrac as antioxidant and anti Warmed Over Flavor (WOF) of duck meat. Proceeding : international congress Challenges of Biotechnological Research in Food and Health. pp. 81-89. ISSN 2442-2304

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Abstract

Beluntas (Pluchea indica Less) is a herb plant used as a traditional medicine or eaten in fresh form. There are phytochemical compounds such as essential oils, flavonoids, phenolics, tannins, saponins, phenols hydroquinone, and cardiac glycosides compounds of beluntas leaves that cause it having potential as antioxidant. Difference of solvent polarity can cause concentration and composition of phytochemical compounds in extract differed, therefore this study was conducted to determine the potential for beluntas leaves extracts (water, methanol, ethanol, ethyl acetate, and hexane) and fractions (water, ethyl acetate, and n‐butanol) as an antioxidant and antiwarmed over flavor (WOF) in duck meat during storage. The results showed that the methanol extract of the beluntas leaves (EMB) of the most potential as a source of antioxidants because the concentration and composition of phytochemical compounds, total phenols and total flavonoids than the water, ethanol, ethyl acetate, and hexane extracts. Furthermore EMB was fractionated by difference of solvent polarity (ethyl acetate, water, n‐butanol). Test showed that EMB antioxidant capacity and its fractions had the difference in the ability of antioxidant compounds in the EMB and each fraction in different test systems. EMB had the potency to scavenge superoxide radicals, reduce iron ions, and inhibit bleaching of linoleic acid‐β‐carotene system. Ethyl acetate fraction (FEA) had the potency to scavenge superoxide radicals, reduce iron ions, chelate of iron ions and haemoglobin (Hb), thus FEA was effective as antiwarmed over flavor (WOF) in duck meat, which protected linoleic acid, decreased of TBARS and hexanal.

Item Type: Article
Uncontrolled Keywords: Beluntas (Pluchea indica Less), antioxidant, antiwarmed over flavor, duck 0meat
Subjects: Agriculture and Food Technology
Divisions: Proceeding > Faculty of Agricultural Technology
Depositing User: Paini Sri Widyawati
Date Deposited: 24 May 2017 05:15
Last Modified: 06 Feb 2020 04:23
URI: http://repository.wima.ac.id/id/eprint/10691

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