Metabolites fingerprint leaf extract of Bekkai plant, Albertisia papuana Becc as natural food seasonings using by Dayak Ethnics Community In North Kalimantan, Indonesia

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%)