| dc.description.abstract | Bekkai plant, Albertisia papuana is one of the unique and valuable germplasm
because it is utilized by Dayak Ethnics North Kalimantan community as natural flavoring food
and medical treatment. There is little data about their phytocompounds characteristic. The
objective of this research was to describe the metabolites fingerprint leaf extract of A.papuana
which be consumed as natural food seasonings. Ethanol leaf extracts from Dayak community
originated from Tanjung Selor, North Kalimantan were analyzed using untargeted Gas
Chromatography-Mass Spectrometry (GCMS). The investigation led to the identification of 22
constituents, was dominated by Capsaicin (10.06%),Capsaicin(6.41%),Capsaicin (21.33%),
Dihydrocapsaicin (2.16%) and Squalene 7.69%,2,5-Furandione,3-(dodecenyl)dihydro (5.88%),
2-Octadecyl-propane-1,3-dio l(5.55%), Phytol(5.14%), Citronellylformate(3.85%), A
cembratrienol (3.93%), P=Ethyguaicol(3.39%), 4,22-Stigmastadiene -3-one (3.00%), Alpha
limone diepoxide (2.79%), 2,6,6-Trimethylbicylo(3.1.1) heptane(1.00%), Pentadecyl bromide
(2.28%), Hexadecanoic acid (2.21%),Z-10-Tetradecen-1-olacetate(2.03%),Heptamethylene
dibromide(2.00%),7-Oxabicyclo[4.1.0]heptane,2,26-trimethyl-1-(3-methyl-1,3butadienyl)-5-m
ethyllene(1.78%),4,4-Dimethyl-oct-5-enal(1.64%),4,4-Dimethylcholestan-3-one(1.86%),17-
Pentatriacontene (1.12%) | en_US |
