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Maria Pilar Almajano
Department of Chemical Engineering, Technical University of Catalonia, Avigunda Diagonal 647, Barcelona 08028, Spain
Chemical Engineering, Chemistry & Bioengineering Chemistry

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Extraction of Phytosterol Concentration in Different Legume Pods by Using Microwave-Assisted Hydrodistillation Noormazlinah Noormazlinah; Norlaili Hashim; Abdurahman Hamid Nour; Mimi Sakinah Abdul Munaim; Maria Pilar Almajano; Nurul Bahirah
Indonesian Journal of Chemistry Vol 19, No 3 (2019)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.592 KB) | DOI: 10.22146/ijc.40865

Abstract

The traditional ways in the extraction of bioactive compounds using conventional methods are disadvantageous from both economic and environmental perspectives. In this, the potential of microwave-assisted hydrodistillation conditions for extraction of phytosterol from legume pods was investigated. Salkowski test performed on the legume pod has shown the reddish brown in all sample which confirmed the presence of phytosterol qualitatively. Liebermann-Burchard procedure and ultraviolet-visible spectroscopy (UV-Vis) apparatus were used to study the concentration of phytosterol at different extraction parameters which are temperature (25–80 °C), solvent concentration (50–100% v/v), irradiation time (1–10 min) and microwave power (400–800 W). The optimal conditions for highest yield of extract (0.219 mg/L) were obtained at a microwave power of 600 W, the irradiation time of 6 min, and ethanol concentration of 75% v/v. Results obtained in this study have shown the capability of microwave-assisted hydrodistillation in the extraction of phytosterol from legume pod. Further works are nevertheless required to provide a deeper understanding of the mechanisms involved to facilitate the development of an optimum system applicable to the industry.
Semirefined Carrageenan (SRC) Film Incorporated with α-Tocopherol and Persicaria minor for Meat Patties Application Khadijah Husna Abd Hamid; Wan Amnin Wan Yahaya; Neenasha Bebe Mohd Nor; Alyaa Syahierra Ghazali; Siti Kholijah Abdul Mudalip; Norashikin Mat Zain; Maria Pilar Almajano; Nurul Aini Mohd Azman
Indonesian Journal of Chemistry Vol 19, No 4 (2019)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.799 KB) | DOI: 10.22146/ijc.40884

Abstract

Semirefined carrageenan (SRC) plasticized with glycerol (G) and incorporated with antioxidants of 0.4% (v/v) of α-tocopherol and Persicaria minor (PM) extract was successfully developed. The objective of this study is to analyze the antioxidant effect of active packaging films from semirefined carrageenan incorporated with α-tocopherol and Persicaria minor on meat patties. Total phenolic content and antioxidant activity of α-tocopherol and PM extract were measured. The effects of α-tocopherol and PM extract incorporated with SRC-based films on meat patties were evaluated using thiobarbituric acid reactive substance (TBARS) assay, metmyoglobin assay, and pH value for 14 days of storage. The films with 0.4% (v/v) of α-tocopherol and PM extract exhibited a lower lipid oxidation in meat patties compared with that of control (SRC film only, p < 0.05). Also, a brown color development of the meat patties of less than 50% was observed at the end of the 14-day storage. Meanwhile, the pH values for all samples decreased throughout the storage period with the SRC+G+α-tocopherol film showed the highest pH value. Hence, the formulation of SRC film with α-tocopherol or PM extract could be used as an alternative packaging for extending the shelf life of food product with high fat content.
Co-Authors Abdurahman Hamid Nour Alyaa Syahierra Ghazali Khadijah Husna Abd Hamid Mimi Sakinah Abdul Munaim Neenasha Bebe Mohd Nor Noormazlinah Noormazlinah Norashikin Mat Zain Norlaili Hashim Nurul Aini Mohd Azman Nurul Bahirah Siti Kholijah Abdul Mudalip Wan Amnin Wan Yahaya