The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life

Abstract

Mangrove leaves consist of antioxidants to covert the nutritional value during storage, to the handling of radical scavenging and lipid oxidation. Many kinds of mangrove species such as Avicennia officinalis (AO), Avicennia marina (AM), and Rhizophora apiculata (RA) with contains an antioxidant such as flavonoids, tannins, and saponin. The study was aimed to determine FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity of chocolate by adding mangrove leaves powder (A. officinalis, A. marina, and R. apiculata) during storage 14 days at ambient temperature. The design used in this research was Randomized Block Design (RBD) using three different treatments for variety mangrove leaves powder. The test method used in this study are testing FFA Value, Peroxide Value (PV), vitamin C, and antioxidant activity. The statistical analysis used in this study is the analysis of variance (ANOVA) with a confidence level of 95. %. The addition of mangrove leaf powder affects biochemical changes in chocolate products during 14 days of storage. The addition of R. apiculata leaf powder can slow the increase in FFA and PV levels and decrease antioxidant activity in chocolate bar products during the shelf life. In addition, the addition of Avicennia marina leaf powder can slow down the decrease in vitamin C levels due to the storage process. The results of Vitamin C test from chocolate with the addition of Avicennia marina leaf powder during storage for 14 days decreased by 0.18%, Avicennia officinalis 0.19%, and Rhizophora apiculata 0.35%.

An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination

“…The HunterLab colorimeter (ColorFlex EZ, Murnau, Germany) is used to measure the color of the milk chocolate (Ratrinia et al., 2022 ). Using the CIELAB system, L *, a *, and b * values can be obtained.…”

Potential Matrix Effects in Iodometry Determination of Peroxides Induced by Olefins

“…Briefly, a peroxide sample containing 47 μM of either H 2 O 2 or t -BP was mixed with KI and acetic acid such that the final concentrations of KI and acetic acid were 60 and 12 mM, respectively. The acidic conditions employed in our experiments and in other versions of iodometry are necessary to facilitate redox chemistry. ,, The mixing of all reagents was done under exposure of air, and the vial was immediately capped thereafter. The experimented peroxides were prepared fresh from stock solution stored in the refrigerator.…”

“…The acidic conditions employed in our experiments and in other versions of iodometry are necessary to facilitate redox chemistry. 27,79,80 The mixing of all reagents was done under exposure of air, and the vial was immediately capped thereafter. The experimented peroxides were prepared fresh from stock solution stored in the refrigerator.…”