Malaysian Journal of Analytical Sciences Vol 21 No 4 (2017): 986 - 995

DOI: https://doi.org/10.17576/mjas-2017-2104-26

 

 

 

Alchemilla vulgaris AND Filipendula ulmaria EXTRACTS AS POTENTIAL NATURAL PRESERVATIVES IN BEEF PATTIES

 

(Ekstrak Alchemilla vulgaris dan Filipendula ulmaria Sebagai Pengawet Asli dalam Burger Daging)

 

Khadijah Husna Abd Hamid¹, Nurul Aini Mohd Azman¹*, Shalyda Sharaani¹, Norashikin Zain¹,

 Normazlinah Ahmad¹, Ahmad Ziad Sulaiman¹, Syed Saufi Tuan Chik¹, Wan Faizal Wan Ishak¹,

Maria Pillar Almajano Pablos² 

 

¹Chemical and Natural Resources Engineering Faculty,

University Malaysia Pahang, Lebuhraya Tun Razak, 26000 Gambang, Pahang, Malaysia

²Department of Chemical Engineering,

Technical University of Catalonia, Avigunda Diagonal 647, Barcelona 08028, Spain

 

*Corresponding author:  ainiazman@ump.edu.my

 

 

Received: 28 November 2016; Accepted: 5 February 2017

 

 

Abstract

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.

 

Keyword:  Alchemilla vulgaris, Filipendula ulmaria, antioxidant, free radicals, polyphenol

 

Abstrak

Alchemilla vulgaris (AV) dan Filipendula ulmaria (FU) merupakan tumbuhan perubatan Eropah mempunyai sebatian bioaktif yang boleh memberi kesan positif farmakologi terhadap manusia. Kajian ini bertujuan menganalisa kedua-dua tumbuhan; AV dan FU terhadap aktiviti antioksidan dan sebagai pengawet semula jadi dalam model makanan. Aktiviti antioksidan di dalam FU dan AV ekstrak menggunakan analisis keupayaan antioksidan setara Trolox (TEAC) masing-masing adalah 88.46 dan 68.21 mmol Trolox/g bahan kering. Sebaliknya, aktiviti antioksidan oleh ujian kuasa antioksidan penurunan ferik (FRAP) adalah 44.6 dan 40.12 mmol Trolox/g bahan kering bagi ekstrak FU dan AV. Kesan aktiviti antioksidan disukat dalam burger daging yang mempunyai 0.1% (w/w) lyophilise FU dan AV tidak menunjukkan perbezaan yang ketara berbanding dengan 0.1% BHT apabila disimpan dalam pembungkusan MAP (80% O₂ dan 20% CO₂ v/v)  selama 14 hari (p> 0.05). Burger daging yang dirawat dengan 0.1% (w/w) FU menunjukkan perubahan minimum pada warna merah dan pembentukan metmyoglobin sepanjang penyimpanannya (p <0.05). Keputusan ini menunjukkan bahawa ekstrak tumbuhan yang boleh dimakan ini menjanjikan satu sumber antioksidan semulajadi yang berpotensi untuk digunakan sebagai bahan pengawet di dalam produk daging.

 

Kata kunci:  Alchemilla vulgaris, Filipendula ulmaria, antioksidan, radikal bebas, polifenol

 

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