AKTIVITAS PENGHAMBATAN EKSTRAK BERBAGAI JENIS BAWANG TERHADAP PEMBENTUKAN BLACKSPOT PADA UDANG VANAME
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Published
29 June 2018
Keywords:
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blackspot, onion, PPO enzyme, whiteleg shrimp
Abstract
Blackening is a problem occurring in crustaceans, such as whiteleg shrimps (Litopenaeus vannamei), during post-mortem storage. Although blackspot seems to be harmless to consumers, it decreases the product’s market value, consumer’s acceptance and causes a considerable financial loss. The objective of the study was to determine the best Allium extracts from five Allium types with the ability to inhibit blackspot and apply the extracts on whiteleg shrimp. The five types of Allium were red onion (Allium cepa L. var Aggregatum), garlic (Allium sativum), yellow onion (Allium cepa Linneaus), leek (Allium fistulosum) and chives (Allium schoenoprasum L). Extraction of Allium was conducted using 80% methanol as the solvent. The dry extracts were tested in vitro using a commercial polyphenol oxidase (PPO) enzyme and a melanosis test was conducted on whiteleg shrimp treated with the extracts and stored at 0°C for 10 days. The results showed that the highest inhibition of blackspot formation was obtained by red onion extract at 69.79±1.91% and the lowest was by garlic extract at 14.06±1.41%. The shrimps dipped in red onion extract had the lowest melanosis values and browning index values at 5.1±0.8 and 16.76±0.94, respectively. Red onion extract had the best ability to inhibit blackspot and has the potential to be used in shrimp.
References
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Fang X, Sun H, Huang B, Yuan G, 2013. Effect of pomegranate peel extract on the melanosis of Pacific white shrimp (Litopenaeus vannamei) during iced storage. J Food Agric Environ 11: 105–109.
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Fawole OA, Makunga NP, Opara UL, 2012. Antibacterial, antioxidant and tyrosinase-inhibi-tion activities of pomegranate fruit peel metha-nolic extract. BMC Complem Altern M 12: 1–11. DOI: 10.1186/1472-6882-12-200.
Gulfraz M, Imran M, Khadam S, Ahmed D, Asad MJ, Abassi KS, Irfan M, Mehmood S, 2014. A com-parative study of antimicrobial and antioxidant activities of garlic ( Allium sativum L.) extracts in various localities of Pakistan. Afr J Plant Sci 8: 298–306. DOI: 10.5897/AJPS11.252.
Juliani, Yuliana ND, Budijanto S, Wijaya CH, Khatib A, 2016. Senyawa inhibitor α-glukosi-dase dan antioksidan dari kumis kucing dengan pendekatan metabolomik berbasis FTIR. J Teknol Industri Pangan 27: 17–30. DOI: 10. 6066/jtip.2016.27.1.17.
Kim J, Marshall M, Wei C, 2002. Polyphenoloxy-dase, in: Haard, N. (Ed.), Seafood enzymes: Utilization dan Influence on Postharvest Sea-food Quality. 271–315. Marcel Dekker Inc., New York.
Krasnova I, Misina I, Seglina D, Aboltins A, Karklina D, 2017. Application of different anti-browning agents in order to preserve the quality of apple slices. 106–111. DOI: 10.22616/foodbalt.2017. 004.
Manheem K, Benjakul S, Kijroongrojana K, Faithong N, 2013. Effect of pre-cooking times on enzy-mes, properties, and melanosis of Pacific white shrimp during refrigerated storage. Int Aquat Res 5: 1–11. DOI: 10.1186/2008-6970-5-1.
Nirmal NP, Benjakul S, 2012. Effect of green tea extract in combination with ascorbic acid on the retardation of melanosis and quality changes of Pacific White shrimp during iced storage. Food Bioprocess Tech 5: 2941–2951. DOI: 10.1007/ s11947-010-0483-5.
Okpala COR, 2017. Changes in some proximate, colour and textural characteristics of ozone-processed shrimp : Combined effects of increasing ozone discharge and iced storage 16: 625–638.
Palou E, Welti-chanes J, Palou E, Swanson BG, 1999. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree polyphenoloxidase activity and color of blanched and high hydrostatic. J. Food Sci 64: 42–45. DOI: 10.1111/j.1365-2621.1999. tb09857.x.
Parvu M, Toiu A, Vlase L, Parvu EA, 2010. Determination of some polyphenolic com-pounds from Allium species by HPLC-UV-MS. Nat Prod Res 24: 1318–1324. DOI: 10.1080/ 14786410903309484.
Queiroz C, Lúcia M, Lopes M, Fialho E, Valente-mesquita VL, 2008. Polyphenol oxidase : cha-racteristics and mechanisms of browning con-trol polyphenol oxidase : characteristics and mechanisms of browning control. Food Rev Int 24: 361–375. DOI: 10.1080/875591208020893 32.
Reddy VKS, Shinde PA, Sofi FR, 2013. Effect of antimelanotic treatment and vacuum packaging on melanosis and quality condition of ice sto-rage farmed tiger shrimp (Penaeus mono-don). SAARC J Agric 11: 33–47. DOI: 10. 3329/sja.v 11i2.18400.
Roldan E, de Ancos B, Sancez-Moreno C, Cano MP, 2008. Characterisation of onion ( Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chem 108: 907–916. DOI: 10.1016/j.foodchem. 2007.11.058.
Senapati SR, Kumar GP, Singh CB, Xavier KAM, Chouksey M, Nayak BB, Balange AK, 2017. Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei). J Appl Nat Sci. 9: 626–631. DOI: 10.31018/jans.v9i1.1242.
Singh V, Krishan P, Shri R, 2017. Extraction of antioxidant phytoconstituents from onion waste. J Pharmacogn Phytochem 6: 502–505.
Slattery SL, Palmer PJ, 2014. Modified atmosphere packaging (MAP) for control of black spot formation in chilled prawns. J Aquat Food Prod T 23: 475–488. DOI: 10.1080/10498850.2012. 729256.
Soto VC, González RE, Sance MM, Galmarini CR, 2016. Edible alliaceae organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity. Acta Hortic 1143: 277–290. DOI: 10.17660/ActaHortic.2016.1143.39.
Widyawati SP, Budianta TDW, Kusuma FA, Wijaya EL, 2014. Difference of solvent polarity to phy-tochemical content and antioxidant activity of Pluchea indicia less leaves extracts. Int J Phar-macogn Phytochem Res 6: 850–855.
Sun Y, Zhong L, Cao L, Lin W, Ye X, 2015. Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (Malus pumila mill, cv. Red Fuji) juice. J Food Sci Tech 52: 8336–8342. DOI: 10. 1007/s13197-015-1896-y.
Teerawut S, Pratumchart B, 2014. Effect of EDTA on Physical and Sensory Properties of Pacific White Shrimp (Litopenaeus vannamei) during Ice Storage. Thammasat Int J Sci Technol 19: 72-82.
Vandana S, Ramesh K, 2017. In vitro antioxidant and phytochemical analysis of methanolic and aqueous extract of Allium cepa. Int J Recent Sci Res 8: 21923–21928. DOI: 10.24327/IJRSR.
Viera VB, Piovesan N, Rodrigues JB, Mello R de O, Prestes RC, dos Santos RCV, Vaucher R de A, Hautrive TP, Kubota EH, 2017. Extraction of phenolic compounds and evaluation of the anti-oxidant and antimicrobial capacity of red onion skin (Allium cepa L.). Int Food Res J 24: 990–999.
Vlase L, Parvu M, Parvu EA, Toiu A, 2013. Phyto-chemical analysis of Allium fitolusum L. and A.ursinum L. Dig J Nanomater Bios 8: 457–467.
Wu L, Jou A, Chen S, Tien C, Cheng C, Fan N, Ho J, 2010. Antioxidant, anti-inflammatory and anti-browning activities of hot water extracts of oriental herbal teas. Food Funct 1: 200–208. DOI: 10.1039/c0fo00047g.
Yapi JC, Gnangui SN, Dabonné S, 2015. Inhibitory effect of onions and garlic extract on the enzymatic browning of an Edible Yam (Dioscorea cayenensis-rotundata cv . Kponan ) cultivated in Côte d Ivoire. Int J Curr Res Acad 3: 219–231.
Zamorano JP, Martinez-Alfarez O, Montero P, Gomez-Guillen, M del C, 2008. Characteri-sation and tissue distribution of polyphenol oxi-dase of deepwater pink shrimp (Parapanaeus longirostris). Food Chem 112: 1–8. DOI: 10. 1016/j.foodchem.2008.05.061.
Zhang L, Tao G, Chen J, Zheng ZP, 2016. Charac-terization of a new flavone and tyrosinase inhi-bition constituents from the twigs of Morus alba L. Molecules 21: 2–9. DOI: 10.3390/molecules 21091130.
Ariyanti AN, Torikai K, Kirana RP, Hirata S, Sulistyaningsih E, Ito S, Yamauchi, N, Kobaya-shi N, Shigyo M, 2018. Comparative study on phytochemical variations in Japanese; varieties of bulb onions and South-East Asian Shallot Landraces. Horticult J: 63-72 DOI: 10.2503/hort j.OKD-066.
Barbagallo RN, Riggi E, Avola G, Patanè C, 2012. Biopreservation of “Birgah” eggplant from poly-phenol oxidase activity assayed in vitro with onion (Allium cepa L.) by-products. Chem Engineer Trans 27: 1–6. DOI: 10.3303/CET122 7008.
Bartolo, Brik E, 1998. Some factors affecting Norway lobster (Nephrops norvegicus) cuticle poly-phenol oxidase activity dan blackspot develop-ment. Int J Food Sci Tech 33: 329–36. DOI: 10. 1046/j.1365-2621.1998.00168.x
Bhandari SR, Yoon MK, Kwak JH, 2014. Contents of phytochemical constituents and antioxidant acti-vity of 19 garlic (Allium sativum L.) parental lines and cultivars. Hortic Environ Biote 55: 138–147. DOI: 10.1007/s13580-014-0155-x.
Chang T, 2009. An Updated review of tyrosinase inhibitors. Int J Mol Sci 10: 2440–2475. DOI: 10. 3390/ijms10062440.
Cheng A, Chen X, Jin Q, Wang W, Shi J, 2013. Comparison of phenolic content and a anti-oxidant capacity of red and yellow onions. Czech J Food Sci 31: 501–508. DOI: 10.17221/ 566/2012-CJFS.
Encarnacion AB, Fagutao F, Hirayama J, Terayama M, Hirono I, Ohshima T, 2011. Edible mush-room (Flammulina velutipes) extract inhibits melanosis in Kuruma shrimp (Marsupenaeus japonicus). J Food Sci 76: 52–58. DOI: 10.111 1/j.1750-3841.2010.01890.x.
Erkan N, 2017. the Effect of active and vacuum packaging on the quality of turkish traditional salted dried fish Çi̇roz”. J Food Heal Sci 3: 29–35. DOI: 10.3153/JFHS17004.
Fang X, Sun H, Huang B, Yuan G, 2013. Effect of pomegranate peel extract on the melanosis of Pacific white shrimp (Litopenaeus vannamei) during iced storage. J Food Agric Environ 11: 105–109.
Farag MA, Ali SE, Hodaya RH, El-Seedi HR, Sultani HN, Laub A, Eissa TF, Abou-Zaid FOF, Wess-johann LA, 2017. Phytochemical profiles and antimicrobial activities of Allium cepa red cv. and A. sativum subjected to different drying methods: A comparative MS-based metabo-lomics. Molecules 22: 1–18. DOI: 10.3390/mo-lecules22050761.
Fawole OA, Makunga NP, Opara UL, 2012. Antibacterial, antioxidant and tyrosinase-inhibi-tion activities of pomegranate fruit peel metha-nolic extract. BMC Complem Altern M 12: 1–11. DOI: 10.1186/1472-6882-12-200.
Gulfraz M, Imran M, Khadam S, Ahmed D, Asad MJ, Abassi KS, Irfan M, Mehmood S, 2014. A com-parative study of antimicrobial and antioxidant activities of garlic ( Allium sativum L.) extracts in various localities of Pakistan. Afr J Plant Sci 8: 298–306. DOI: 10.5897/AJPS11.252.
Juliani, Yuliana ND, Budijanto S, Wijaya CH, Khatib A, 2016. Senyawa inhibitor α-glukosi-dase dan antioksidan dari kumis kucing dengan pendekatan metabolomik berbasis FTIR. J Teknol Industri Pangan 27: 17–30. DOI: 10. 6066/jtip.2016.27.1.17.
Kim J, Marshall M, Wei C, 2002. Polyphenoloxy-dase, in: Haard, N. (Ed.), Seafood enzymes: Utilization dan Influence on Postharvest Sea-food Quality. 271–315. Marcel Dekker Inc., New York.
Krasnova I, Misina I, Seglina D, Aboltins A, Karklina D, 2017. Application of different anti-browning agents in order to preserve the quality of apple slices. 106–111. DOI: 10.22616/foodbalt.2017. 004.
Manheem K, Benjakul S, Kijroongrojana K, Faithong N, 2013. Effect of pre-cooking times on enzy-mes, properties, and melanosis of Pacific white shrimp during refrigerated storage. Int Aquat Res 5: 1–11. DOI: 10.1186/2008-6970-5-1.
Nirmal NP, Benjakul S, 2012. Effect of green tea extract in combination with ascorbic acid on the retardation of melanosis and quality changes of Pacific White shrimp during iced storage. Food Bioprocess Tech 5: 2941–2951. DOI: 10.1007/ s11947-010-0483-5.
Okpala COR, 2017. Changes in some proximate, colour and textural characteristics of ozone-processed shrimp : Combined effects of increasing ozone discharge and iced storage 16: 625–638.
Palou E, Welti-chanes J, Palou E, Swanson BG, 1999. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree polyphenoloxidase activity and color of blanched and high hydrostatic. J. Food Sci 64: 42–45. DOI: 10.1111/j.1365-2621.1999. tb09857.x.
Parvu M, Toiu A, Vlase L, Parvu EA, 2010. Determination of some polyphenolic com-pounds from Allium species by HPLC-UV-MS. Nat Prod Res 24: 1318–1324. DOI: 10.1080/ 14786410903309484.
Queiroz C, Lúcia M, Lopes M, Fialho E, Valente-mesquita VL, 2008. Polyphenol oxidase : cha-racteristics and mechanisms of browning con-trol polyphenol oxidase : characteristics and mechanisms of browning control. Food Rev Int 24: 361–375. DOI: 10.1080/875591208020893 32.
Reddy VKS, Shinde PA, Sofi FR, 2013. Effect of antimelanotic treatment and vacuum packaging on melanosis and quality condition of ice sto-rage farmed tiger shrimp (Penaeus mono-don). SAARC J Agric 11: 33–47. DOI: 10. 3329/sja.v 11i2.18400.
Roldan E, de Ancos B, Sancez-Moreno C, Cano MP, 2008. Characterisation of onion ( Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chem 108: 907–916. DOI: 10.1016/j.foodchem. 2007.11.058.
Senapati SR, Kumar GP, Singh CB, Xavier KAM, Chouksey M, Nayak BB, Balange AK, 2017. Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei). J Appl Nat Sci. 9: 626–631. DOI: 10.31018/jans.v9i1.1242.
Singh V, Krishan P, Shri R, 2017. Extraction of antioxidant phytoconstituents from onion waste. J Pharmacogn Phytochem 6: 502–505.
Slattery SL, Palmer PJ, 2014. Modified atmosphere packaging (MAP) for control of black spot formation in chilled prawns. J Aquat Food Prod T 23: 475–488. DOI: 10.1080/10498850.2012. 729256.
Soto VC, González RE, Sance MM, Galmarini CR, 2016. Edible alliaceae organosulfur and phenolic content of garlic (Allium sativum L.) and onion (Allium cepa L.) and its relationship with antioxidant activity. Acta Hortic 1143: 277–290. DOI: 10.17660/ActaHortic.2016.1143.39.
Widyawati SP, Budianta TDW, Kusuma FA, Wijaya EL, 2014. Difference of solvent polarity to phy-tochemical content and antioxidant activity of Pluchea indicia less leaves extracts. Int J Phar-macogn Phytochem Res 6: 850–855.
Sun Y, Zhong L, Cao L, Lin W, Ye X, 2015. Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (Malus pumila mill, cv. Red Fuji) juice. J Food Sci Tech 52: 8336–8342. DOI: 10. 1007/s13197-015-1896-y.
Teerawut S, Pratumchart B, 2014. Effect of EDTA on Physical and Sensory Properties of Pacific White Shrimp (Litopenaeus vannamei) during Ice Storage. Thammasat Int J Sci Technol 19: 72-82.
Vandana S, Ramesh K, 2017. In vitro antioxidant and phytochemical analysis of methanolic and aqueous extract of Allium cepa. Int J Recent Sci Res 8: 21923–21928. DOI: 10.24327/IJRSR.
Viera VB, Piovesan N, Rodrigues JB, Mello R de O, Prestes RC, dos Santos RCV, Vaucher R de A, Hautrive TP, Kubota EH, 2017. Extraction of phenolic compounds and evaluation of the anti-oxidant and antimicrobial capacity of red onion skin (Allium cepa L.). Int Food Res J 24: 990–999.
Vlase L, Parvu M, Parvu EA, Toiu A, 2013. Phyto-chemical analysis of Allium fitolusum L. and A.ursinum L. Dig J Nanomater Bios 8: 457–467.
Wu L, Jou A, Chen S, Tien C, Cheng C, Fan N, Ho J, 2010. Antioxidant, anti-inflammatory and anti-browning activities of hot water extracts of oriental herbal teas. Food Funct 1: 200–208. DOI: 10.1039/c0fo00047g.
Yapi JC, Gnangui SN, Dabonné S, 2015. Inhibitory effect of onions and garlic extract on the enzymatic browning of an Edible Yam (Dioscorea cayenensis-rotundata cv . Kponan ) cultivated in Côte d Ivoire. Int J Curr Res Acad 3: 219–231.
Zamorano JP, Martinez-Alfarez O, Montero P, Gomez-Guillen, M del C, 2008. Characteri-sation and tissue distribution of polyphenol oxi-dase of deepwater pink shrimp (Parapanaeus longirostris). Food Chem 112: 1–8. DOI: 10. 1016/j.foodchem.2008.05.061.
Zhang L, Tao G, Chen J, Zheng ZP, 2016. Charac-terization of a new flavone and tyrosinase inhi-bition constituents from the twigs of Morus alba L. Molecules 21: 2–9. DOI: 10.3390/molecules 21091130.
Authors
YuniatiT., SukarnoS., YulianaN. D., & BudijantoS. (2018). AKTIVITAS PENGHAMBATAN EKSTRAK BERBAGAI JENIS BAWANG TERHADAP PEMBENTUKAN BLACKSPOT PADA UDANG VANAME. Jurnal Teknologi Dan Industri Pangan, 29(1), 102-109. https://doi.org/10.6066/jtip.2018.29.1.102
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