香蕉库宁(Musa paradisiaca L.)和卡文迪什(Musa acuminata Colla, AAA)皮提取物的抗氧化活性及其作为鸡肉防腐剂的潜力

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-09-30 DOI:10.22146/agritech.69355
Afifah Afifah, Taufik Adhi Prasetya Wardana, Tri Rini Nuringtyas
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引用次数: 0

摘要

香蕉是一种可食用的水果,果皮被当作废物丢弃。然而,果皮含有植物化学化合物,包括酚类和类黄酮,它们是天然的抗氧化剂。因此,本研究旨在测定克柏库宁(KCE) (Musa paradisiaca L.)和卡文迪什(CCE) (Musa acuminata Colla, AAA)香蕉皮提取物的抗氧化活性,并分析其防腐效果。用80%甲醇提取样品,用DPPH和FRAP评价KCE和CCE的抗氧化活性。分别在浓度为5%、10%和15%的情况下,测定了提取物和对照抗氧化剂丁基羟基甲苯(BHT)对鸡肉的防腐效果。冰箱孵育8天后,用ImageJ记录并分析颜色变化,同时用滴定法测定游离脂肪酸含量。结果表明,15% KCE和15% CCE的抗氧化活性高于0.1% BHT。L(亮度)和b(黄度)值在处理间无显著差异,但a(红度)值变化明显。不同处理间FFA值差异显著,未处理对照最高,为0.41%,KCE 15%和CCE 15%浓度最低,为0.12%。考虑到这些结果,这两种提取物都可以作为鸡肉的防腐剂。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Antioxidant Activity of Banana Kepok Kuning (Musa paradisiaca L.) and Cavendish (Musa acuminata Colla, AAA) Peel Extracts and the Potential as Chicken Meat Preservative
Bananas are a type of fruit that is consumed, with the peel being discarded as waste. However, the peel contains phytochemical compounds, including phenolic and flavonoids, which act as natural antioxidants. Therefore, this study aimed to determine the antioxidant activity of banana peel of Kepok Kuning (KCE) (Musa paradisiaca L.) and Cavendish (CCE) (Musa acuminata Colla, AAA) extracts, as well as eluviate their preservative potency. The sample was extracted using 80% methanol, and the antioxidant activities of KCE and CCE were evaluated using DPPH and FRAP. The extracts and the control antioxidant butylated hydroxyl toluene (BHT) were tested for their preservatives potency on chicken meat at concentrations of 5%, 10%, and 15%, respectively. After 8 days of incubation in the refrigerator, the color change was recorded and analyzed using ImageJ, while free fatty acid contents were determined by titration. The results showed that 15% KCE and 15% CCE exhibited higher antioxidant activities than 0.1% BHT. There was no significant difference in the L (lightness) and b (yellowness) values between the treatments, but variations were evident in the a (redness) values. FFA values were significantly different between treatments, with untreated control registering the highest value at 0.41%, and the KCE 15% and CCE 15% concentrations showing the lowest values at 0.12%. Considering these results, both extracts could be developed as preservatives for chicken meat.
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agriTECH
agriTECH AGRONOMY-
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