Different leaf maturities and withering durations affect the antioxidant potential and aroma compound of Indonesian bay leaf Syzygium polyanthum (Wight) Walp.

Indonesian bay leaves IBL; Syzygium polyanthum (Wight) Walp. are frequently used as a seasoning in various Indonesian cuisines. The potential of IBL leaves extract as an antioxidantand aroma source based on the leaf maturities and withering durations is not yet known.Therefore, the present work aimed to study the effect of IBL leaf maturities and witheringdurations on the changes in antioxidant potentials and aroma compound. Results showed thatthe total phenolic, flavonoid, and tannin contents of old IBL leaves extract yielded the highestvalues (89.08 gallic acid equivalent (GAE)/g sample, 37.11 mg quercetin equivalent (QE)/gsample, and 2.72 mg tannic acid equivalent (TAE)/g sample, respectively) as compared tohalf-old and young leaves extracts. Similarly, the antioxidant activities of old IBL leavesextract were also the highest at 77.06 mg TEAC/g sample (DPPH assay), 7.92 mg TEAC/gsample (FRAP assay), and 83.19 mg TEAC/g sample (ABTS assay) as compared to half-oldand young leaves extracts. The yields of essential oil and total β-ocimene (key aromacompound) from old IBL leaves were also the highest as compared to half-old and youngleaves. Nevertheless, all these parameters significantly decreased after two days of witheringtreatment. Therefore, in order to maximise the antioxidant capacity and aroma compound, it ishenceforth suggested that IBL leaves should not be used more than two days after harvest © All Rights Reserved