Potential of Medan Barangan Banana (Musa acuminate L .) Extract as Antiphotooxidative in Linoleic Acid Systems
The fat oxidation is a major cause of quality degradation in various processed food products. Oxidation can occur through reactions with diradical triplet oxygen or nonradical singlet oxygen, which may be formed from triplet oxygen in the presence of sensitizers and light. Erythrosine, a common food...
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| creator | Sibuea, P Nauli, A P Siahaan, R Y Pandiangan, M Sihombing, D R |
| description | The fat oxidation is a major cause of quality degradation in various processed food products. Oxidation can occur through reactions with diradical triplet oxygen or nonradical singlet oxygen, which may be formed from triplet oxygen in the presence of sensitizers and light. Erythrosine, a common food colorant, is a photosensitizer due to its conjugated double bonds. This study investigates the antioxidant and antiphotooxidant activities of the Medan Barangan banana fruit and its potential to enhance the oxidative stability of food products, particularly in the linoleic acid system. Key methods include extraction and activity testing of various banana extracts: hexanes (HE), hexanes acetone sequential (HASE), and hexanes acetone ethanol sequential (HAESE). Results show all extracts possess reducing power and DPPH radical scavenging activities, with HAESE demonstrating the highest efficacy. Additionally, HAESE exhibits significant singlet oxygen quenching, reducing linoleic acid peroxide formation in the presence of erythrosine. These findings suggest potential applications of Medan Barangan banana in food preservation, contributing to more sustainable agricultural practices by utilizing local agricultural commodities. |
| doi_str_mv | 10.1088/1755-1315/1413/1/012072 |
| format | Article |
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Extract as Antiphotooxidative in Linoleic Acid Systems</title><source>Institute of Physics</source><source>Institute of Physics Open Access Journal Titles</source><source>EZB Electronic Journals Library</source><creator>Sibuea, P ; Nauli, A P ; Siahaan, R Y ; Pandiangan, M ; Sihombing, D R</creator><creatorcontrib>Sibuea, P ; Nauli, A P ; Siahaan, R Y ; Pandiangan, M ; Sihombing, D R</creatorcontrib><description>The fat oxidation is a major cause of quality degradation in various processed food products. Oxidation can occur through reactions with diradical triplet oxygen or nonradical singlet oxygen, which may be formed from triplet oxygen in the presence of sensitizers and light. Erythrosine, a common food colorant, is a photosensitizer due to its conjugated double bonds. This study investigates the antioxidant and antiphotooxidant activities of the Medan Barangan banana fruit and its potential to enhance the oxidative stability of food products, particularly in the linoleic acid system. Key methods include extraction and activity testing of various banana extracts: hexanes (HE), hexanes acetone sequential (HASE), and hexanes acetone ethanol sequential (HAESE). Results show all extracts possess reducing power and DPPH radical scavenging activities, with HAESE demonstrating the highest efficacy. Additionally, HAESE exhibits significant singlet oxygen quenching, reducing linoleic acid peroxide formation in the presence of erythrosine. These findings suggest potential applications of Medan Barangan banana in food preservation, contributing to more sustainable agricultural practices by utilizing local agricultural commodities.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/1413/1/012072</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Acetone ; Agricultural commodities ; Agricultural practices ; Ethanol ; Food ; Food dyes ; Food preservation ; Food processing ; Food products ; Food quality ; Fruits ; Hexanes ; Linoleic acid ; Oxidation ; Oxygen ; Photodegradation ; Processed foods ; Scavenging ; Singlet oxygen ; Sustainable agriculture ; Sustainable practices</subject><ispartof>IOP conference series. Earth and environmental science, 2024-11, Vol.1413 (1), p.012072</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>Published under licence by IOP Publishing Ltd. 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Results show all extracts possess reducing power and DPPH radical scavenging activities, with HAESE demonstrating the highest efficacy. Additionally, HAESE exhibits significant singlet oxygen quenching, reducing linoleic acid peroxide formation in the presence of erythrosine. 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Oxidation can occur through reactions with diradical triplet oxygen or nonradical singlet oxygen, which may be formed from triplet oxygen in the presence of sensitizers and light. Erythrosine, a common food colorant, is a photosensitizer due to its conjugated double bonds. This study investigates the antioxidant and antiphotooxidant activities of the Medan Barangan banana fruit and its potential to enhance the oxidative stability of food products, particularly in the linoleic acid system. Key methods include extraction and activity testing of various banana extracts: hexanes (HE), hexanes acetone sequential (HASE), and hexanes acetone ethanol sequential (HAESE). Results show all extracts possess reducing power and DPPH radical scavenging activities, with HAESE demonstrating the highest efficacy. Additionally, HAESE exhibits significant singlet oxygen quenching, reducing linoleic acid peroxide formation in the presence of erythrosine. 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| source | Institute of Physics; Institute of Physics Open Access Journal Titles; EZB Electronic Journals Library |
| subjects | Acetone Agricultural commodities Agricultural practices Ethanol Food Food dyes Food preservation Food processing Food products Food quality Fruits Hexanes Linoleic acid Oxidation Oxygen Photodegradation Processed foods Scavenging Singlet oxygen Sustainable agriculture Sustainable practices |
| title | Potential of Medan Barangan Banana (Musa acuminate L .) Extract as Antiphotooxidative in Linoleic Acid Systems |
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