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 antihyperglycemic activities were monitored. Optimal condition for sapodilla leaf powder production was drying mature leaves at 55 °C, giving total phenolic content (TPC) at 36.10 mg GAE/g extract and IC 50 values of α-amylase and α-glucosidase 0.054 and 0.001 mg/mL, respectively. Extraction of sapodilla leaf powder using 50% acetone solvent gave TPC 260.54 mg GAE/g extract and IC 50 of α-amylase and α-glucosidase 0.004 and 0.00 mg/mL, respectively with glucose uptake into HepG2 cells increased from 290% to 710%. Using sapodilla leaves to make botanical beverages provided antioxidant benefits and inhibited digestion enzymes.

The Application of Pandan Leaves Powder (Pandanus amaryllifolius Roxb.) as a Natural Coloring on the Pandan Steamed Bun Production

“…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.…”