Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes
Turmeric, lemon-grass, Garcinia atriviridis and clove were found to be effective in retarding mould growth in butter cakes. Betel leaves and black pepper leaves showed no antimycotic activity and may even promote mould growth in butter cakes. Turmeric, betel leaves and clove effectively retarded the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Society of Chemical Industry
1999
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114578/ http://psasir.upm.edu.my/id/eprint/114578/1/114578.pdf |
| _version_ | 1848866535368556544 |
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| author | Lean, Lim Poh Mohamed, Suhaila |
| author_facet | Lean, Lim Poh Mohamed, Suhaila |
| author_sort | Lean, Lim Poh |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Turmeric, lemon-grass, Garcinia atriviridis and clove were found to be effective in retarding mould growth in butter cakes. Betel leaves and black pepper leaves showed no antimycotic activity and may even promote mould growth in butter cakes. Turmeric, betel leaves and clove effectively retarded the rancidity of butter cakes and extended their storage life from 2 weeks (control) to more than 4 weeks. Lemon-grass, G atriviridis and butylated hydroxy toluene (BHT) extended the butter cake storage life to 4 weeks, while butylated hydroxy anisole (BHA) was only able to extend the storage life to 3 weeks. The thiobarbituric acid value (TBAV), peroxide value (PV) and anisidine value (AV) of cakes containing these extracts (0.1% w/w butter) and control cakes were significantly different (p < 0.05) during the 4 weeks of storage. Turmeric and betel leaves had the best antioxidative activities (TBAV = 0.62(f), 0.64(f); PV = 10.2(cde), 15.29(bc); AV = 3.05(e), 3.63(e); Totox V = 23.55(b), 34.21(b) respectively), performing better than BHA or BHT (TBAV = 1.62(c), 1.21(cde); PV = 9.77(de), 5.46(ef); AV = 12.52(c), 15.16b; Totox V = 32.06b, 26.08b respectively). Same letters superscripted on the mean values of samples indicate insignificant difference between them. The oxidative values of BHA and BHT in cakes were insignificantly different (p < 0.05) except in AV analysis, but significantly lower than control cakes (TBAV = 2.43b; PV = 23.09a; AV = 23.10a; Totox V = 69.27a). Clove and lemon-grass were also better than BHA/BHT and had the next strongest antioxidant activity (TBAV = 0.81(ef), 0.98(def); PV = 15.45b, 12.50(bcd); AV = 3.11e, 7.20(d); Totox V = 34.03b, 32.20b respectively). The AVs of cakes containing G atriviridis (25.03a) were similar to control cakes (23.10a) but the PVs were low (0.94(f)) throughout the storage period, indicating that G atriviridis increased the rate of conversion of hydroperoxides to aldehydes. Black pepper leaves appeared to be pro-oxidative (TBAV = 2.91a; PV = 10.45(bcde); AV = 8.52(d); Totox V = 29.40b). |
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| format | Article |
| id | upm-114578 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:22:09Z |
| publishDate | 1999 |
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| spelling | upm-1145782025-03-05T01:03:06Z http://psasir.upm.edu.my/id/eprint/114578/ Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes Lean, Lim Poh Mohamed, Suhaila Turmeric, lemon-grass, Garcinia atriviridis and clove were found to be effective in retarding mould growth in butter cakes. Betel leaves and black pepper leaves showed no antimycotic activity and may even promote mould growth in butter cakes. Turmeric, betel leaves and clove effectively retarded the rancidity of butter cakes and extended their storage life from 2 weeks (control) to more than 4 weeks. Lemon-grass, G atriviridis and butylated hydroxy toluene (BHT) extended the butter cake storage life to 4 weeks, while butylated hydroxy anisole (BHA) was only able to extend the storage life to 3 weeks. The thiobarbituric acid value (TBAV), peroxide value (PV) and anisidine value (AV) of cakes containing these extracts (0.1% w/w butter) and control cakes were significantly different (p < 0.05) during the 4 weeks of storage. Turmeric and betel leaves had the best antioxidative activities (TBAV = 0.62(f), 0.64(f); PV = 10.2(cde), 15.29(bc); AV = 3.05(e), 3.63(e); Totox V = 23.55(b), 34.21(b) respectively), performing better than BHA or BHT (TBAV = 1.62(c), 1.21(cde); PV = 9.77(de), 5.46(ef); AV = 12.52(c), 15.16b; Totox V = 32.06b, 26.08b respectively). Same letters superscripted on the mean values of samples indicate insignificant difference between them. The oxidative values of BHA and BHT in cakes were insignificantly different (p < 0.05) except in AV analysis, but significantly lower than control cakes (TBAV = 2.43b; PV = 23.09a; AV = 23.10a; Totox V = 69.27a). Clove and lemon-grass were also better than BHA/BHT and had the next strongest antioxidant activity (TBAV = 0.81(ef), 0.98(def); PV = 15.45b, 12.50(bcd); AV = 3.11e, 7.20(d); Totox V = 34.03b, 32.20b respectively). The AVs of cakes containing G atriviridis (25.03a) were similar to control cakes (23.10a) but the PVs were low (0.94(f)) throughout the storage period, indicating that G atriviridis increased the rate of conversion of hydroperoxides to aldehydes. Black pepper leaves appeared to be pro-oxidative (TBAV = 2.91a; PV = 10.45(bcde); AV = 8.52(d); Totox V = 29.40b). Society of Chemical Industry 1999 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/114578/1/114578.pdf Lean, Lim Poh and Mohamed, Suhaila (1999) Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes. Journal of the Science of Food and Agriculture, 79 (13). pp. 1817-1822. ISSN 0022-5142 https://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199910)79:13%3C1817::AID-JSFA443%3E3.0.CO;2-L 10.1002/(SICI)1097-0010(199910)79:13<1817::AID-JSFA443>3.0.CO;2-L |
| spellingShingle | Lean, Lim Poh Mohamed, Suhaila Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes |
| title | Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes |
| title_full | Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes |
| title_fullStr | Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes |
| title_full_unstemmed | Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes |
| title_short | Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes |
| title_sort | antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and garcinia atriviridis on butter cakes |
| url | http://psasir.upm.edu.my/id/eprint/114578/ http://psasir.upm.edu.my/id/eprint/114578/ http://psasir.upm.edu.my/id/eprint/114578/ http://psasir.upm.edu.my/id/eprint/114578/1/114578.pdf |