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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
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Taylor & Francis
2017
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| Online Access: | https://umpir.ump.edu.my/id/eprint/16762/ |
| _version_ | 1848827266935554048 |
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| 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 |
| building | UMP Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T02:06:49Z |
| format | Article |
| id | ump-16762 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T03:57:59Z |
| publishDate | 2017 |
| publisher | Taylor & Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-167622025-10-10T21:47:55Z https://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 https://umpir.ump.edu.my/id/eprint/16762/7/fkksa-2017-aini-Evaluation%20of%20the%20antioxidant%20activity1.pdf pdf en https://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. (Published) http://dx.doi.org/10.1080/13880209.2017.1282528 doi: 10.1080/13880209.2017.1282528 doi: 10.1080/13880209.2017.1282528 |
| 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 |
| title | 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_short | 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 |
| topic | Q Science (General) TP Chemical technology |
| url | https://umpir.ump.edu.my/id/eprint/16762/ https://umpir.ump.edu.my/id/eprint/16762/ https://umpir.ump.edu.my/id/eprint/16762/ |