The Isolation of taste compounds in Bekkai lan (Albertisia papuana Becc.) leaves extract using nanofiltration
2015
Gardjito, M. | Santoso, U. | Susanto, H. | Purwayantie, S. | Supriyadi
The purpose of this study is to elucidate the contribution of taste compounds to the flavor in medium alkaline. The alkaline extraction of crude bekkai lan leaves was done at pH 8 while the isolation of taste compounds was done by employing nanofiltration method. The analysis of taste compounds using molecular weight cut-off less than 500 Da was also performed. Alanine, oxalic acid, malic acid, gallic acid, sucrose, fructose, glucuronic acid, Na, K, Mg, Ca, and P were detected in the leaf extract, but no umami compound was detected. The analysis results suggested that the efficiency to obtain the taste compounds from water soluble extract up to fraction 400 Da is 65.66%. The highest decreased mineral to salty compound is Na (54.48%) and the lowest is P (13.87%). The results of this study were useful to better understand the taste compounds obtained from alkaline medium
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