Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties

Alchemilla vulgaris (AV) and Filipendula ulmaria (FU) are European medicinal plants possess bioactive compounds that exhibit many pharmacological benefits in human. The present work aims to assess two plants ethanolic extract; AV and FU of their antioxidant activities as natural preservative in beef...

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Main Authors:	Khadijah Husna, Abd Hamid, Nurul Aini, Mohd Azman, Shalyda, Md Shaarani, Norashikin, Mat Zain, Normazlinah, Ahmad, Ahmad Ziad, Sulaiman, Syed Mohd Saufi, Tuan Chik, Wan Faizal, Wan Ishak, Pablos, Maria Pillar Almajano
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2017
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/20377/ http://umpir.ump.edu.my/id/eprint/20377/ http://umpir.ump.edu.my/id/eprint/20377/ http://umpir.ump.edu.my/id/eprint/20377/1/Alchemilla%20vulgaris%20AND%20Filipendula%20ulmaria%20EXTRACTS%20AS%20POTENTIAL%20NATURAL%20PRESERVATIVES%20IN%20BEEF%20PATTIES.pdf

id	ump-20377
recordtype	eprints
spelling	ump-203772018-07-17T06:49:30Z http://umpir.ump.edu.my/id/eprint/20377/ Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties Khadijah Husna, Abd Hamid Nurul Aini, Mohd Azman Shalyda, Md Shaarani Norashikin, Mat Zain Normazlinah, Ahmad Ahmad Ziad, Sulaiman Syed Mohd Saufi, Tuan Chik Wan Faizal, Wan Ishak Pablos, Maria Pillar Almajano TP Chemical technology Alchemilla vulgaris (AV) and Filipendula ulmaria (FU) are European medicinal plants possess bioactive compounds that exhibit many pharmacological benefits in human. The present work aims to assess two plants ethanolic extract; AV and FU of their antioxidant activities as natural preservative in beef patties. All plant samples were analysed using total polyphenol content (TPC), their antioxidant activities using Trolox Equivalent Antioxidant Capacity (TEAC), Ferric Reducing Antioxidant Power (FRAP), color and TBARS (Thiobarbituric acid reactive substances) analysis to measure their potential as synthetic preservative in muscle food. The antioxidant activity of FU and AV extracts measured with TEAC were 88.46 and 68.21 mmol of Trolox (TE)/g Dry Weight (DW) respectively. Whereas, FRAP assay were 44.6 and 40.12 mmol of TE/g DW for FU and AV extracts. The effect of lipid oxidation of beef patties were measured with adding 0.1% (w/w) of lyophilise FU and AV and Butylated hydroxytoluene (BHT) packed in modified atmosphere (MAP) (80% v/v O2 and 20% v/v CO2) for 14 days storages. FU and AV treated samples showed no significant different compared with BHT (p>0.05). Beef patties treated with 0.1% (w/w) FU showed minimum changes in red color and formation of metmyoglobin throughout storages (p<0.05). These results indicate that these edible plants extract are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products. Universiti Kebangsaan Malaysia 2017-02-05 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/20377/1/Alchemilla%20vulgaris%20AND%20Filipendula%20ulmaria%20EXTRACTS%20AS%20POTENTIAL%20NATURAL%20PRESERVATIVES%20IN%20BEEF%20PATTIES.pdf Khadijah Husna, Abd Hamid and Nurul Aini, Mohd Azman and Shalyda, Md Shaarani and Norashikin, Mat Zain and Normazlinah, Ahmad and Ahmad Ziad, Sulaiman and Syed Mohd Saufi, Tuan Chik and Wan Faizal, Wan Ishak and Pablos, Maria Pillar Almajano (2017) Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties. Malaysian Journal of Analytical Sciences, 21 (4). pp. 986-995. ISSN 1394-2506 http://www.ukm.my/mjas/v21_n4/pdf/KhadijahHusna_21_4_26.pdf doi: https://doi.org/10.17576/mjas-2017-2104-26
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Khadijah Husna, Abd Hamid Nurul Aini, Mohd Azman Shalyda, Md Shaarani Norashikin, Mat Zain Normazlinah, Ahmad Ahmad Ziad, Sulaiman Syed Mohd Saufi, Tuan Chik Wan Faizal, Wan Ishak Pablos, Maria Pillar Almajano Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties
description	Alchemilla vulgaris (AV) and Filipendula ulmaria (FU) are European medicinal plants possess bioactive compounds that exhibit many pharmacological benefits in human. The present work aims to assess two plants ethanolic extract; AV and FU of their antioxidant activities as natural preservative in beef patties. All plant samples were analysed using total polyphenol content (TPC), their antioxidant activities using Trolox Equivalent Antioxidant Capacity (TEAC), Ferric Reducing Antioxidant Power (FRAP), color and TBARS (Thiobarbituric acid reactive substances) analysis to measure their potential as synthetic preservative in muscle food. The antioxidant activity of FU and AV extracts measured with TEAC were 88.46 and 68.21 mmol of Trolox (TE)/g Dry Weight (DW) respectively. Whereas, FRAP assay were 44.6 and 40.12 mmol of TE/g DW for FU and AV extracts. The effect of lipid oxidation of beef patties were measured with adding 0.1% (w/w) of lyophilise FU and AV and Butylated hydroxytoluene (BHT) packed in modified atmosphere (MAP) (80% v/v O2 and 20% v/v CO2) for 14 days storages. FU and AV treated samples showed no significant different compared with BHT (p>0.05). Beef patties treated with 0.1% (w/w) FU showed minimum changes in red color and formation of metmyoglobin throughout storages (p<0.05). These results indicate that these edible plants extract are promising sources of natural antioxidants and can potentially be used as functional preservatives in meat products.
format	Article
author	Khadijah Husna, Abd Hamid Nurul Aini, Mohd Azman Shalyda, Md Shaarani Norashikin, Mat Zain Normazlinah, Ahmad Ahmad Ziad, Sulaiman Syed Mohd Saufi, Tuan Chik Wan Faizal, Wan Ishak Pablos, Maria Pillar Almajano
author_facet	Khadijah Husna, Abd Hamid Nurul Aini, Mohd Azman Shalyda, Md Shaarani Norashikin, Mat Zain Normazlinah, Ahmad Ahmad Ziad, Sulaiman Syed Mohd Saufi, Tuan Chik Wan Faizal, Wan Ishak Pablos, Maria Pillar Almajano
author_sort	Khadijah Husna, Abd Hamid
title	Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties
title_short	Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties
title_full	Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties
title_fullStr	Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties
title_full_unstemmed	Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties
title_sort	alchemilla vulgaris and filipendula ulmaria extracts as potential natural preservatives in beef patties
publisher	Universiti Kebangsaan Malaysia
publishDate	2017
url	http://umpir.ump.edu.my/id/eprint/20377/ http://umpir.ump.edu.my/id/eprint/20377/ http://umpir.ump.edu.my/id/eprint/20377/ http://umpir.ump.edu.my/id/eprint/20377/1/Alchemilla%20vulgaris%20AND%20Filipendula%20ulmaria%20EXTRACTS%20AS%20POTENTIAL%20NATURAL%20PRESERVATIVES%20IN%20BEEF%20PATTIES.pdf
first_indexed	2023-09-18T22:29:20Z
last_indexed	2023-09-18T22:29:20Z
_version_	1777416180567375872

Alchemilla vulgaris and Filipendula ulmaria Extracts as Potential Natural Preservatives in Beef Patties

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