Efek Pemanasan Skala Rumah Tangga terhadap Komponen Bioaktif Daun Kenikir (Cosmos caudatus)

https://doi.org/10.22146/agritech.43894

Ardiansyah Ardiansyah(1*), Risqah Fadilah(2), Dody Dwi Handoko(3), Bram Kusbiantoro(4), Rizki Maryam Astuti(5)

(1) SCOPUS ID: 12798333700 Prodi Ilmu dan Teknologi Pangan, Unniversitas Bakrie, Kawasan Episentrum, Jl HR Rasuna Said Kav C.22, Jakarta 12920
(2) Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknik dan Ilmu Komputer, Universitas Bakrie, Kawasan Epicentrum, Jl. HR Rasuna Said, Kav C.22, Jakarta 12920
(3) Balai Besar Penelitian Padi, Balai Penelitian dan Pengembangan Pertanian, Kementrian Pertanian, Jl. Raya 9, Sukamandi, Subang, Jawa Barat 41256
(4) Balai Besar Penelitian Padi, Balai Penelitian dan Pengembangan Pertanian, Kementrian Pertanian, Jl. Raya 9, Sukamandi, Subang, Jawa Barat 41256
(5) Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknik dan Ilmu Komputer, Universitas Bakrie, Kawasan Epicentrum, Jl. HR Rasuna Said, Kav C.22, Jakarta 12920
(*) Corresponding Author

Abstract


Kenikir leaves (Cosmos caudatus) are one type of vegetable that is commonly consumed in Indonesia both in fresh or cooked forms. The research was aimed to investigate the effect of household scale heating (boiling, steaming, or microwave heating) on the total phenolic content (TPC), antioxidant activity, and bioactive components of kenikir leaves. The research was divided into several stages such as sample preparation, household scale processing method, extraction, TPC analysis by folin-ciocalteu method, antioxidant activity analysis by DPPH method, and bioactive components analysis (caffeic acid and ferulic acid) by a reversed-phase ultra-high-performance liquid chromatography. The TPC of fresh kenikir leaves extract was 148.29–262.36 mg/100 g WB. Boiling or microwave heating for 3 minutes significantly decreased (p<0.05) TPC and antioxidant activity of kenikir leaves, as well as caffeic acid and ferulic acid contents. The steaming or microwave heating for one minute didn’t show significant differences in TPC and antioxidant activity when compared to fresh kenikir leaves. Furthermore, the steaming or microwave heating for one minute could maintain caffeine acid and ferulic acid contents of kenikir leaves. The correlation analysis showed that there was a positive correlation between TPC and antioxidant activity of kenikir leaves (r = 0.904).

Keywords


Antioxidant; bioactive compounds; heating; kenikir leaves; total phenolic content



References

Ajaykumar, T.V., Anandarajagopal, K., Sunildon, J.A.J., Arshad, A., Jainaf, R.A.M., & Venkateshan, N. 2012. Anti-inflammatory activity of Cosmos caudatus. International Journal of Universal Pharmacy and Bio sciences, 2, 40-48.

Ahmad, I. M., Abdalla, M. Y., Mustafa, N. H., Qnais, E. Y., & Abdullah, F. A. (2009). Datura aqueous leaf extract enhances cytotoxicity via metabolic oxidative stress on different human cancer cells. Jordan Journal of Biological Sciences, 2, 9-14.

Andarwulan, N., Ratna B., Diny A. S., Bradley B., & Hanny W. (2010). Flavonoid contenct and antioxidant activity of vegetables from indonesia. Food Chemistry, 121, 1231-1235. http://doi: 10.1016/j.foodchem.2010.01.033

Andarwulan, N., Dewi K., Riza A. A., Hardianzah R., Anna V. R., & Bradley B. (2012). Polyphenols, carotenoids, and ascorbic acid in underutilized medicinal vegetable. Journal of Functional Food, 4, 339-347. https://doi.org/10.1016/j.jff.2012.01.003

Benabadji, S.H., Wen, R., Zheng, J.B., Dong, X. C., & Yuan, S.G. 2004. Anticarcinogenis and antioxidant activity of diindolylmenthane derivatives. Acta Pharmacology Sinica, 25, 666-671.

Birben, E., Sahiner, U. M., Sackesen, C., Erzurum, S., Kalayci, O. (2012). Oxidative stress and antioxidant defense. World Allergy Organization Journal, 5, 9-19. http://doi: 10.1097/WOX.0b013e3182439613

Bodeker, G. (2009). Health and Beauty from the Rainforest: Malaysian Traditions of Ramuan. Kuala lumpur: Didier Millet.

Buchner, N., Angelika K., Sascha R., & Lothar, W. K. (2006). Effect of thermal processing on flavonols rutin and quercetin. Rapid Communications in Mass Spectrometry, 20, 3229-3235. https://doi.org/10.1002/rcm.2720

Chuah, A. M., Ya-Chi L., Tomoko Y., Hitoshi T., Li-Jun Y., & Teruyoshi M. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chemistry, 50, 3010-3014. https://doi.org/10.1016/j.foodchem.2008.03.022

Galor, S. W., Ka W. W., & Iris F. F. B. (2008). The effect of cooking on brassica vegetable. Food Chemistry, 110, 706-710. https://doi.org/10.1016/j.foodchem.2008.02.056

Huber, K., Priscila B., Eloa B. B., & Solange G. C-b. (2014). Effect of thermal processing and maceration on the antioxidant activity of white beans. Plos One, 9, 1-8. https://doi: 10.1371/journal.pone.0099325

Girgin, N., & El, S.N. 2015. Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). Journal of Food Composition and Analysis, 37, 19-127. https://doi.org/10.1016/j.jfca.2014.04.013

Irina, I., and Mohamed, G. (2012). Biological activities and effects of food processing on flavonoids as phenolic antioxidants. In Petre, M (Eds.), Advances in applied biotechnology (pp. 101-124). Intech Open Access. https://doi: 10.5772/30690

Lai, H.Y., and Lim, Y.Y. (2011). Evaluation of antioxidant activities of methanolic extracts of selected ferns in Malaysia. International Journal of Environmental Science and Development, 2 (6), 442-447. DOI: 10.18178/IJESD

Lemos, M. R. B., Siquera, E.M.A., Arruda, S.F., Zambiazi, R.C. (2012). The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts (Dipteryx alata Vog.). Food Research International, 48 (2), 592-597. https://doi.org/10.1016/j.foodres.2012.05.027

Miglio, C., Emma C., Attilo V., Vincenzo F., & Nicoletta P. (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry, 56, 139-147. https://pubs.acs.org/doi/abs/10.1021/jf072304b

Mediani, A., Faridah A., Alfi K., & Chin P. T. (2013). Cosmos caudatus as a potential source of polyphenolic compounds: optimisation of oven drying conditions and characterisation of its functional properties. Moleculs, 18, 10452-10464. https://doi.org/10.3390/molecules180910452

Molyneux, P. (2004). The use of the stable free radical diphenylpicryhydrazyl (DDPH) for estimating antioxidant activity. Journal science and technology, 26(2), 209-211.

Mustafa, R.A., Abdul, H. A., Mohamed, S., & Bakar, F. A. (2010). Total phenolic compounds, flavonoids and radical scavenging activity of 21 selected tropical plants. Journal of Food Science, 75, c28-c35. https://doi.org/10.1111/j.1750-3841.2009.01401.x

Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaselous vulgaris l.) Cultivars. Journal of Agricultural and Food Chemistry, 57, 5734-5742. https://dx.doi.org/10.1021/jf900527v

Roy, M. K., Takenaka, M., Isobe, S., & Tsushida, T. (2006). Antioxidant potential, anti-proliferative activities, and phenolic content in water-soluble fractions of some commonly consumed vegetables: effects of thermal treatment. Food Chemistry, 103, 106-114. https://doi.org/10.1016/j.foodchem.2006.08.002

Sun, H., Mu, T., Xi, L., & Song, Z. (2014). Effect of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves. Journal of Agricultural and Food Chemistry, 62, 8982-8989. https://pubs.acs.org/doi/10.1021/jf502328d

Xu, G., Ye, X., Chen, J., & Liu, D. (2007). Effect of heat treatment on phenolic compounds and antioxidant capacity of citrus peel extract. Journal of Agricultural and Food Chemistry, 55, 330-335. https://pubs.acs.org/doi/abs/10.1021/jf062517l

Yoshimoto M., Yahara, Okuno S., Islam M., Ishiguro K., & Yamakawa O. (2002). Antimutagenecity of mono-, di, and tricaffeoylquinic acid derivatives isolated from sweet potato (Ipomea batatas) leaf. Bioscience Biotechnology Biochemistry, 66, 2336-2341. https://doi.org/10.1271/bbb.66.2336

Zhang, L., Zhou, J., Liu, H., Khan, M. A., Huang, K., & Gu, Z. (2012). Composition of anhocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity. European Food Research Technology, 235, 637-645.

Zielinski, H., Mishalska, A., Amigo-Benavent, M., Del Castillo, M. D. & Piskula, M. K. (2009). Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting. Journal of Agricultural and Food Chemistry, Vol.57, 4771-4777. https://pubs.acs.org/doi/abs/10.1021/jf900313e



DOI: https://doi.org/10.22146/agritech.43894

Article Metrics

Abstract views : 3700 | views : 4605

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Ardiansyah Ardiansyah, Risqah Fadilah, Dody Dwi Handoko, Bram Kusbiantoro, Rizki Maryam Astuti

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats