2022
DOI: 10.1590/fst.55022
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Effects of age and food processing of sapodilla leaves for botanical beverage application

Abstract: Botanical beverages are the latest trend in the health drink industry. Natural plant extracts bring many health benefits. The objective of this research was to investigate changes in the biological activity of sapodilla (Manilkara zapota) leaf powder production and extraction for functional food applications. The first investigation determined the effect of different leaf ages. The leaves were dried using a hot air oven. After leaf powder extraction, phytochemical content, antioxidant capacity and antihypergly… Show more

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Cited by 2 publications
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“…The phenolic from pandan leaves also has the potency of being an antioxidant [18]. The phenolic is composed of free phenolic compounds that are acidic such as gallic acid, protocatechuic acid, vanillic acid, caffeic acid, coumaric acid, ferulic acid, and sinapic acid, in old leaves resulting in a decrease in the pH of pandan leaf powder [19]. When mature leaves were older, their total chlorophyll increased, affecting the L*, a*, b* values.…”
Section: Characteristics Of Pplmentioning
confidence: 99%
“…The phenolic from pandan leaves also has the potency of being an antioxidant [18]. The phenolic is composed of free phenolic compounds that are acidic such as gallic acid, protocatechuic acid, vanillic acid, caffeic acid, coumaric acid, ferulic acid, and sinapic acid, in old leaves resulting in a decrease in the pH of pandan leaf powder [19]. When mature leaves were older, their total chlorophyll increased, affecting the L*, a*, b* values.…”
Section: Characteristics Of Pplmentioning
confidence: 99%