Different leaf maturities and withering durations affect the antioxidant potential and aroma compound of Indonesian bay leaf Syzygium polyanthum (Wight) Walp.

Pratama B. P., . and Supriyadi, . and Swasono R. T., . and Pranoto Y., . Different leaf maturities and withering durations affect the antioxidant potential and aroma compound of Indonesian bay leaf Syzygium polyanthum (Wight) Walp. pp. 1196-1203. ISSN 22317546

Indonesian bay leaves IBL; Syzygium polyanthum (Wight) Walp. are frequently used as a seasoning in various Indonesian cuisines. The potential of IBL leaves extract as an antioxidant and aroma source based on the leaf maturities and withering durations is not yet known. Therefore the present work aimed to study the effect of IBL leaf maturities and withering durations on the changes in antioxidant potentials and aroma compound. Results showed that the total phenolic flavonoid and tannin contents of old IBL leaves extract yielded the highest values (89.08 gallic acid equivalent (GAE)/g sample 37.11 mg quercetin equivalent (QE)/g sample and 2.72 mg tannic acid equivalent (TAE)/g sample respectively) as compared to half-old and young leaves extracts. Similarly the antioxidant activities of old IBL leaves extract were also the highest at 77.06 mg TEAC/g sample (DPPH assay) 7.92 mg TEAC/g sample (FRAP assay) and 83.19 mg TEAC/g sample (ABTS assay) as compared to half-old and young leaves extracts. The yields of essential oil and total -ocimene (key aroma compound) from old IBL leaves were also the highest as compared to half-old and young leaves. Nevertheless all these parameters significantly decreased after two days of withering treatment. Therefore in order to maximise the antioxidant capacity and aroma compound it is henceforth suggested that IBL leaves should not be used more than two days after harvest.

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Abstract

Indonesian bay leaves IBL; Syzygium polyanthum (Wight) Walp. are frequently used as a seasoning in various Indonesian cuisines. The potential of IBL leaves extract as an antioxidant and aroma source based on the leaf maturities and withering durations is not yet known. Therefore the present work aimed to study the effect of IBL leaf maturities and withering durations on the changes in antioxidant potentials and aroma compound. Results showed that the total phenolic flavonoid and tannin contents of old IBL leaves extract yielded the highest values (89.08 gallic acid equivalent (GAE)/g sample 37.11 mg quercetin equivalent (QE)/g sample and 2.72 mg tannic acid equivalent (TAE)/g sample respectively) as compared to half-old and young leaves extracts. Similarly the antioxidant activities of old IBL leaves extract were also the highest at 77.06 mg TEAC/g sample (DPPH assay) 7.92 mg TEAC/g sample (FRAP assay) and 83.19 mg TEAC/g sample (ABTS assay) as compared to half-old and young leaves extracts. The yields of essential oil and total -ocimene (key aroma compound) from old IBL leaves were also the highest as compared to half-old and young leaves. Nevertheless all these parameters significantly decreased after two days of withering treatment. Therefore in order to maximise the antioxidant capacity and aroma compound it is henceforth suggested that IBL leaves should not be used more than two days after harvest.

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Item Type:	Article
AGROVOC Term:	Aroma compounds
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Traditional uses
AGROVOC Term:	Antioxidants
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10308

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