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Antioxidative and antimycotic effects of turmeric, lemon‐grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes
Author(s) -
Lean Lim Poh,
Mohamed Suhaila
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199910)79:13<1817::aid-jsfa443>3.0.co;2-l
Subject(s) - food science , butylated hydroxyanisole , chemistry , pepper , peroxide value , shelf life , thiobarbituric acid , horticulture , biology , antioxidant , lipid peroxidation , biochemistry
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 , 15.16 b ; Totox V = 32.06 b , 26.08 b 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 = 2.43 b ; PV = 23.09 a ; AV = 23.10 a ; Totox V = 69.27 a ). 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 = 15.45 b , 12.50 bcd ; AV = 3.11 e , 7.20 d ; Totox V = 34.03 b , 32.20 b respectively). The AVs of cakes containing G atriviridis (25.03 a ) were similar to control cakes (23.10 a ) 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 = 2.91 a ; PV = 10.45 bcde ; AV = 8.52 d ; Totox V = 29.40 b ). © 1999 Society of Chemical Industry