POTENCY OF BELUNTAS (Pluchea indica Less) LEAVES EXTRACT AS ANTIOXIDANT AND ANTI WARMED OVER FLAVOR (WOF) OF DUCK MEAT

Abstract

Beluntas (Pluchea indica Less) is a herb plant used as a traditional medicine or eaten in fresh form. There
are phytochemical compounds such as essential oils, flavonoids, phenolics, tannins, saponins, phenols
hydroquinone, and cardiac glycosides compounds of beluntas leaves that cause it having potential as antioxidant.
Difference of solvent polarity can cause concentration and composition of phytochemical compounds
in extract differed, therefore this study was conducted to determine the potential for beluntas
leaves extracts (water, methanol, ethanol, ethyl acetate, and hexane) and fractions (water, ethyl acetate,
and nâ€butanol) as an antioxidant and antiwarmed over flavor (WOF) in duck meat during storage. The
results showed that the methanol extract of the beluntas leaves (EMB) of the most potential as a source of
antioxidants because the concentration and composition of phytochemical compounds, total phenols and
total flavonoids than the water, ethanol, ethyl acetate, and hexane extracts. Furthermore EMB was fractionated
by difference of solvent polarity (ethyl acetate, water, nâ€butanol). Test showed that EMB antioxidant
capacity and its fractions had the difference in the ability of antioxidant compounds in the EMB and
each fraction in different test systems. EMB had the potency to scavenge superoxide radicals, reduce iron
ions, and inhibit bleaching of linoleic acidâ€Î²â€carotene system. Ethyl acetate fraction (FEA) had the potency
to scavenge superoxide radicals, reduce iron ions, chelate of iron ions and haemoglobin (Hb), thus
FEA was effective as antiwarmed over flavor (WOF) in duck meat, which protected linoleic acid, decreased
of TBARS and hexanal.
Keywords: beluntas (Pluchea indica Less), antioxidant, antiwarmed over flavor, duck meat