Andaliman (Zanthoxylum acanthopodium DC.) is a plant endemic to North Sumatra. Its fruit has a very specific citrus-like aroma, gives a tingling sensation and is commonly used for seasoning in Bataknese traditional cuisine. To extend the shelf life and preserve the quality of andaliman fruit, post-harvest handling is needed. Seven drying methods were applied and compared, i.e. sun, air, fluidized bed, oven, far infrared, freeze, and spray drying. Considering the physicochemical and sensory properties and efficiency, oven drying was selected for further study. The optimum condition for drying was temperature at 54 °C for 8 h resulting in 0.67 desirability level based on the response surface method (RSM). Spray drying encapsulation of andaliman fruit extract was performed at an inlet temperature of 150 °C with an extract to carrier ratio of 1:8. Maltodextrin (MD) and gum arabic (GA) with a ratio of 3:2 was chosen as the carrier agent. The quantitative descriptive analysis (QDA) result showed that the encapsulated andaliman powder had a flavor that resembled fresh andaliman with a more pronounced taste, a citrus-like trigeminal sensation, and a sour floral citrusy aroma.
Andaliman (Zanthoxylum acanthopodium DC.) is an exotic spice from North Sumatra (Indonesia) commonly added to enrich the flavor of Bataknese ethnic food because of its unique aroma and trigeminal sensation. Traditionally, it is also known to have health benefits in the gastrointestinal tract; however no studies have reported it. Therefore, this study aimed to investigate the potency of Andaliman fruit to inhibit the proliferation of HCT-116 and WiDr colon cancer cells and its underlying mechanism of inhibition. Andaliman fruits were extracted using ethanol. The anti-proliferative effect was evaluated using the MTT test, and the underlying mechanism of inhibition was examined using the Real-Time Polymerase Chain Reaction (RT-PCR) and Hoechst staining. Bax and Bcl-2 proteins were used as the markers for the pro-apoptotic and anti-apoptotic gene expression analysis, respectively. Andaliman ethanolic extract showed potential bioactivity to inhibit the growth of WiDr and HCT-116 cells in vitro with IC50 of 95.61 μg.mL-1 and 94.64 μg.mL-1, respectively. The cytotoxicity effect of andaliman was rationalized by the gene expression of Bax and Bcl-2 in a non-dose-dependent manner. In addition, Andaliman extract could increase the apoptotic gene marker expression in both cells at half of their IC50, i.e. 47.81 μg.mL-1 and 47.32 μg.mL-1 for WiDr and HCT-116 cells, respectively. This study demonstrated that Andaliman fruit could be potentially developed as a functional food ingredient to prevent colon cancer by inducing the apoptosis mechanism.
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