Effect of Steeping Temperature and Storage Period on the Bioactive Compounds plus Antioxidant and Antidiabetic Activities of Infusion from Powdered Pluchea indica Less.

Widyawati, Paini Sri and Wiliamto, Yufita Ratnasari (2024) Effect of Steeping Temperature and Storage Period on the Bioactive Compounds plus Antioxidant and Antidiabetic Activities of Infusion from Powdered Pluchea indica Less. Philippine Journal of Science, 153 (3). pp. 1077-1090. ISSN 0031-7683

	Text (Effect of Steeping Temperature and Storage Period on the Bioactive Compounds plus Antioxidant and Antidiabetic Activities of Infusion from Powdered Pluchea indica Less.) 6. Artikel_Effect of Steeping Temperature and Storage Period on the Bioactive Compounds plus Antioxidant.pdf Download (3MB)
	Text (Effect of Steeping Temperature and Storage Period on the Bioactive Compounds plus Antioxidant and Antidiabetic Activities of Infusion from Powdered Pluchea indica Less.) 6. Cek Similarity_Effect of Steeping Temperature and Storage Period on.pdf Download (5MB)
	Text (Effect of Steeping Temperature and Storage Period on the Bioactive Compounds plus Antioxidant and Antidiabetic Activities of Infusion from Powdered Pluchea indica Less.) 6. Korespondensi_Effect of Steeping Temperature.pdf Download (4MB)

Abstract

This study was done to determine the effects of steeping temperature and storage period on the bioactive contents plus antioxidant and antidiabetic activities of Pluchea leaf infusion. The research used a randomized block design with two factors, i.e. steeping temperature (T) and storage period (B). The Pluchea leaf blades were exposed to four steeping temperatures of 60 (T1), 70 (T2), 80 (T3), and 95 (T4) °C with the storage period of 0 (B1) and 5 (B2) yr – resulting in eight treatment combinations (T1B1, T1B2, T2B1, T2B2, T3B1, T3B2, T4B1, T4B2). Statistical analysis using a paired t-test at α ≤ 0.05 showed that treatments significantly affected the bioactive contents [total phenol (TPC), total tannin (TTC), and total flavonoid (TFC)], antioxidant [DPPH scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP)] potential and antidiabetic [α-amylase (AA) and α-glucosidase (GA) inhibition] properties of the Pluchea leaf infusion. TPC, TTC, DPPH, and FRAP significantly increased for the storage period and the steeping temperatures. Then, TFC decreased during the storage period but significantly increased at higher steeping temperatures. The AA and GA of Pluchea leaf infusion increased until 70 °C of the steeping temperature but decreased until 95 °C. The DPPH and FRAP of the Pluchea leaf infusion were strongly and positively correlated with TPC and TTC. The GA and AA of Pluchea leaf infusion were not influenced by the TPC and TTC but were weakly and positively correlated with TFC. The antioxidant activity of the Pluchea leaf infusion was inversely proportional to the antidiabetic activity. The simple phenolic compounds derived from Pluchea leaf infusion at different steeping temperatures and storage included gallic acid, kaempferol, myricetin, (+)-catechin, quercetin, 3,4-di-O-caffeoylquinic acid, 3,5- di-O-caffeoylquinic acid, and 4,5-di-O-caffeoylquinic acid.

Item Type:	Article
Uncontrolled Keywords:	antioxidant, antidiabetic, bioactive compound, Pluchea indica Less, steeping temperature, storage period
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	F.X. Hadi
Date Deposited:	15 Aug 2024 04:30
Last Modified:	15 Aug 2024 04:30
URI:	http://repository.ukwms.ac.id/id/eprint/40853

Actions (login required)

View Item