Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods

Context: Betula pendula Roth (Betulaceae) exhibits many pharmacological activities in humans including anticancer, antibacterial, and antiviral effects. However, the antioxidant activity of BP towards lipid degradation has not been fully determined. Objective: The BP ethanol and methanol extracts...

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Main Authors:	Nurul Aini, Mohd Azman, Skowyra, Monika, Muhammad, Kwenstan, Gallego, Maria Gabriela, Almajano, Maria Pilar
Format:	Article
Language:	English English
Published:	Taylor & Francis 2017
Subjects:	Q Science (General) TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/16762/ http://umpir.ump.edu.my/id/eprint/16762/ http://umpir.ump.edu.my/id/eprint/16762/ http://umpir.ump.edu.my/id/eprint/16762/7/fkksa-2017-aini-Evaluation%20of%20the%20antioxidant%20activity1.pdf http://umpir.ump.edu.my/id/eprint/16762/13/Evaluation%20of%20the%20antioxidant%20activity%20of%20Betula.pdf

id	ump-16762
recordtype	eprints
spelling	ump-167622018-08-07T07:01:40Z http://umpir.ump.edu.my/id/eprint/16762/ Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods Nurul Aini, Mohd Azman Skowyra, Monika Muhammad, Kwenstan Gallego, Maria Gabriela Almajano, Maria Pilar Q Science (General) TP Chemical technology Context: Betula pendula Roth (Betulaceae) exhibits many pharmacological activities in humans including anticancer, antibacterial, and antiviral effects. However, the antioxidant activity of BP towards lipid degradation has not been fully determined. Objective: The BP ethanol and methanol extracts were evaluated to determine antioxidant activity by an in vitro method and lyophilized extract of BP was added to beef patties to study oxidative stability. Materials and methods: Antioxidant activities of extracts of BP were determined by measuring scavenging radical activity against methoxy radical generated by Fenton reaction 2,20-azino-bis-3-ethylbenzothiazoline- 6-sulphonic acid (TEAC) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) assays. The lipid deterioration in beef patties containing 0.1% and 0.3% (w/w) of lyophilized extract of BP stored in 80:20 (v/v) O2:CO2 modified atmosphere (MAP) at 4 �C for 10 days was determined using thiobarbituric acid reacting substances (TBARS), % metmyoglobin and colour value. Results: The BP methanol extract revealed the presence of catechin, myricetin, quercetin, naringenin, and p-coumaric acid. The BP ethanol (50% w/w) extract showed scavenging activity in TEAC, ORAC and FRAP assays with values of 1.45, 2.81, 1.52mmol Trolox equivalents (TE)/g DW, respectively. Reductions in lipid oxidation were found in samples treated with lyophilized BP extract (0.1% and 0.3% w/w) as manifested by the changes of colour and metmyoglobin concentration. A preliminary study film with BP showed retard degradation of lipid in muscle food. Conclusion: The present results indicated that the BP extracts can be used as natural food antioxidants. Taylor & Francis 2017-12-03 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/16762/7/fkksa-2017-aini-Evaluation%20of%20the%20antioxidant%20activity1.pdf pdf en http://umpir.ump.edu.my/id/eprint/16762/13/Evaluation%20of%20the%20antioxidant%20activity%20of%20Betula.pdf Nurul Aini, Mohd Azman and Skowyra, Monika and Muhammad, Kwenstan and Gallego, Maria Gabriela and Almajano, Maria Pilar (2017) Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods. Pharmaceutical Biology, 55 (1). pp. 912-919. ISSN 1744-5116 http://dx.doi.org/10.1080/13880209.2017.1282528 doi: 10.1080/13880209.2017.1282528
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English English
topic	Q Science (General) TP Chemical technology
spellingShingle	Q Science (General) TP Chemical technology Nurul Aini, Mohd Azman Skowyra, Monika Muhammad, Kwenstan Gallego, Maria Gabriela Almajano, Maria Pilar Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods
description	Context: Betula pendula Roth (Betulaceae) exhibits many pharmacological activities in humans including anticancer, antibacterial, and antiviral effects. However, the antioxidant activity of BP towards lipid degradation has not been fully determined. Objective: The BP ethanol and methanol extracts were evaluated to determine antioxidant activity by an in vitro method and lyophilized extract of BP was added to beef patties to study oxidative stability. Materials and methods: Antioxidant activities of extracts of BP were determined by measuring scavenging radical activity against methoxy radical generated by Fenton reaction 2,20-azino-bis-3-ethylbenzothiazoline- 6-sulphonic acid (TEAC) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) assays. The lipid deterioration in beef patties containing 0.1% and 0.3% (w/w) of lyophilized extract of BP stored in 80:20 (v/v) O2:CO2 modified atmosphere (MAP) at 4 �C for 10 days was determined using thiobarbituric acid reacting substances (TBARS), % metmyoglobin and colour value. Results: The BP methanol extract revealed the presence of catechin, myricetin, quercetin, naringenin, and p-coumaric acid. The BP ethanol (50% w/w) extract showed scavenging activity in TEAC, ORAC and FRAP assays with values of 1.45, 2.81, 1.52mmol Trolox equivalents (TE)/g DW, respectively. Reductions in lipid oxidation were found in samples treated with lyophilized BP extract (0.1% and 0.3% w/w) as manifested by the changes of colour and metmyoglobin concentration. A preliminary study film with BP showed retard degradation of lipid in muscle food. Conclusion: The present results indicated that the BP extracts can be used as natural food antioxidants.
format	Article
author	Nurul Aini, Mohd Azman Skowyra, Monika Muhammad, Kwenstan Gallego, Maria Gabriela Almajano, Maria Pilar
author_facet	Nurul Aini, Mohd Azman Skowyra, Monika Muhammad, Kwenstan Gallego, Maria Gabriela Almajano, Maria Pilar
author_sort	Nurul Aini, Mohd Azman
title	Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods
title_short	Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods
title_full	Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods
title_fullStr	Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods
title_full_unstemmed	Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods
title_sort	evaluation of the antioxidant activity of betula pendula leaves extract and its effects on model foods
publisher	Taylor & Francis
publishDate	2017
url	http://umpir.ump.edu.my/id/eprint/16762/ http://umpir.ump.edu.my/id/eprint/16762/ http://umpir.ump.edu.my/id/eprint/16762/ http://umpir.ump.edu.my/id/eprint/16762/7/fkksa-2017-aini-Evaluation%20of%20the%20antioxidant%20activity1.pdf http://umpir.ump.edu.my/id/eprint/16762/13/Evaluation%20of%20the%20antioxidant%20activity%20of%20Betula.pdf
first_indexed	2023-09-18T22:22:46Z
last_indexed	2023-09-18T22:22:46Z
_version_	1777415766569648128

Evaluation of the Antioxidant Activity of Betula pendula Leaves Extract and its Effects on Model Foods

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