Assessment Of Ulam Raja (Cosmos Caudatus) Extract As A Functional Ingredient In Beef Patty And Green Tea

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dc.contributor.authorSEYEDREIHANI, SAYEDEH FATEMEH
dc.date.accessioned2016-05-03T02:33:08Z
dc.date.available2016-05-03T02:33:08Z
dc.date.issued2015-02
dc.description.abstractNatural and synthetic antioxidants have the ability to scavenge reactive oxygen species, hinder oxidative degradation of lipids and thus enhance the nutritional value of food. This thesis aimed to evaluate the potential use of Cosmos caudatus as a functional ingredient in food and beverage. In the first phase of this study, the total phenolic contents (TPC) and antioxidant activities of five popular Malaysian raw salads or Ulam were investigated by using Folin-Ciocalteu, DPPH radical scavenging (TEACDPPH) and reducing ferric ion antioxidant power (TEACFRAP) assays respectively. Results confirmed that Ulam raja possesses the highest antioxidant activities. In the next phase, the effect of heating time (30, 45 and 60 min) and temperature (45, 65 and 85◦C) on the extraction yield (Bx) of Ulam raja was studied by using a face-centered composite design (FCCD). The optimum extraction yield (4.2 Bx) was obtained by using 85◦C heating temperature for 30 min. To elucidate and quantify some marker compounds in the extract, high performance liquid chromatography (HPLC) was used. The chromatographic data illustrated the presence of several flavonoids i.e. quercitrin, catechin and rutin in lyophilized Ulam raja extract powder (UREX). Their quantities were reported as 36.9mg, 25mg and 8.2 mg per g dried extract powder (UREX) respectively. Acquiring an ORAC value equivalent to 2833 μmol TE, UREX was utilized as a high-ORAC functional ingredient in beef patties. Incorporation of UREX or a commercial green tea extract (GTE) at 500 mg/kg into beef patties reduced the xxii extent of lipid and protein oxidation significantly (P<0.05). UREX showed strong lipid and protein oxidation inhibitory effect, comparable with those of GTE. In addition, significant improvement (P<0.05) in cooking yield and textural properties was also recorded. In the last phase of the study, UREX was assessed for its potential application as a nutraceutical in tea beverage. UREX was added into green tea at 25 and 50 mg per sachet, and the changes in color, antioxidant activities and sensory characteristics of the samples (control without UREX, LUREX: 25mg/sachet, and HUREX: 50 mg /sachet) were evaluated. Overall acceptability of samples added with HUREX was significantly improved compared to LUREX and control. Yellowness (b*) and chroma were also significantly (P<0.05) increased. TEACDPPH and TPC were significantly (P<0.05) higher in sample treated with HUREX compared to the other two (LUREX and control). In conclusion, this thesis pointed to the potential value of using UREX as a functional ingredient in food (beef patty) and beverage (green tea).en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1956
dc.subjectAssessment Of Ulam Raja (Cosmos Caudatus) Extract As A Functional Ingredienten_US
dc.subjectIn Beef Patty And Green Teaen_US
dc.titleAssessment Of Ulam Raja (Cosmos Caudatus) Extract As A Functional Ingredient In Beef Patty And Green Teaen_US
dc.typeThesisen_US
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