A review of the bioactivity and flavor properties of the exotic spice “andaliman” (<i>Zanthoxylum acanthopodium</i>DC.)

Wijaya, C. Hanny; Napitupulu, Florensia Irena; Karnady, Vanessa; Indariani, Susi

doi:10.1080/87559129.2018.1438470

Cited by 46 publications

(49 citation statements)

References 45 publications

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“…This plant was reported to grow in Dairi, North Tapanuli, Sidikalang, Simalungun, Sumbul, and several districts around Lake Toba (Siregar 2003;Sinaga et al 2015;Asbur and Khairunnisyah 2018;Junaedi and Nurlaeni 2019;Saragih and Arsita 2019). Z. acanthopodium fruit is commonly used in traditional cuisine because it gives a unique flavor and taste (Wijayaet al 2002;Purba et al 2018;Wijaya et al 2019). There is still limited information on the use of Z. acanthopodium as a traditional medicine in the community in North Sumatra (Kristanty and Suriawati 2015;Saragih and Arsita 2019).…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…This plant is well known as a potential producer of essential oils (Wijaya et al 2002; Asbur and Khairunnisyah 2018; Wijaya et al 2019). The unique flavor of Z. acanthopodium essential oils due to volatile compounds such as β-myrcene, limonene, and citronellal (Wijaya et al 2019). Previous studies showed the potency of Z. acanthopodium as an antioxidant, antibacterial against human pathogens, anti-inflammatory, and antiacne (Julistiono et al 2018;Wijaya et al 2019).…”

Section: Introductionmentioning

confidence: 99%

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Antibacterial, cytotoxicity and metabolite profiling of crude methanolic extract from andaliman (Zanthoxylum acanthopodium) fruit

et al. 2020

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Abstract. Sibero MT, Siswanto AP, Frederick EH, Wijaya AP, Syafitri E, Farabi K, Murwani R, Saito S, Igaras Y. 2020. Antibacterial, cytotoxicity and metabolite profiling of crude methanolic extract from andaliman (Zanthoxylum acanthopodium) fruit. Biodiversitas 21: 4147-4154. The local community in North Sumatra has utilized andaliman fruit (Zanthoxylum acanthopodium) as spices for traditional cuisines because it has a unique flavor. Information on the antimicrobial activity of Z. acanthopodium fruit against aquaculture pathogens and its bioactivity against leukemia cell lines are limited. The purposes of this study were to evaluate the antimicrobial activity of Z. acanthopodium fruit against Tenacibaculum maritimum, Vibrio alginolyticus, V. anguillarum, V. harveyi that are known as pathogens in aquaculture; to determine cytotoxic property against murine P388 leukemia cells; and to characterize its metabolites profile. The sample was extracted using methanol by the maceration method. Antibacterial assay was conducted by Kirby-Bauer disc diffusion method; while cytotoxicity assay using the XTT method. Proximate analysis showed that Z. acanthopodium fruit contained 63.41% of moisture, 24.73% of crude fiber, 9.81% of crude protein, 6.90% of ash, and 2.55% of crude fat. Several phytochemical components were detected, such as alkaloid, flavonoid, tannin, triterpenoid, and steroid. The GC/MS analysis indicated the presence of various compounds from terpenoid and terpenes derivatives. This study indicated that Z. acanthopodium fruit was not potential as antibacterial agents against the aquaculture pathogens; however, the methanol extract showed cytotoxic potential with IC50 19.14 µg/mL against murine P388 leukemia cells.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antibacterial, cytotoxicity and metabolite profiling of crude methanolic extract from andaliman (Zanthoxylum acanthopodium) fruit

et al. 2020

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“…In other treatment, andaliman pericarp was peeled and contaminated from unknown microorganism. Andaliman with no pericarp indicated the over ripped and losses the typical flavor of andaliman (Wijaya et al, 2018). In addition, Marpaung et al (2019) also showed that the pericarp peeled of Andaliman affected trigeminal sensation and aroma sensory acceptance.…”

Section: Resultsmentioning

confidence: 99%

“…The special tastes of andaliman come from induction of trigeminal sensation. Sanshool ((2E,6Z,8E,10E)-N-(2′methylpropyl)dodecatetraenamide) play important role for induction of trigeminal sensation (Wijaya et al, 2018). Meanwhile, citronellal dan limonene hold the responsibility for induction of unique aroma of Andaliman (Wijaya et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Physical Changes of Andaliman (Zanthoxylum Acanthopodium Dc.) in Packaging During Low-Temperature Storage

et al. 2019

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Zanthoxylum acanthopodium, locally known as Andaliman, is exotic spices which grown in North Sumatera. Several investigation shown that the special taste and aroma comes from pericarp of Andaliman. However, the pericarp of Andaliman is easily degraded. The proper postharvest handling of Andaliman is necessary to preserve fresh Andaliman for long time. Previously, Andaliman has been preserved in packaging under room temperature storage. Further investigation of Andaliman preservation in packaging under low temperature storage would help reduces the postharvest losses. In this study, the physical changes of Andaliman in various packaging under low-temperature storage were observed. The results shown that within 2 days, the pericarp of Andaliman in paper packaging was shrunk, similarly found in control without packaging. Meanwhile, the pericarp of Andaliman in aluminum foil and PP plastic were found normal in day 3. This result indicated that in low-temperature, Andaliman in Aluminum foil was recommended for best postharvest handling.

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Chemical Composition, Antimicrobial, Nitric Oxide Inhibition and Cytotoxic Activity of Essential Oils from Zanthoxylum acanthopodium DC. Leaves and Stems from Vietnam

Diep,

Dung,

Trung

et al. 2023

Chemistry & Biodiversity

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This study was aimed to investigate the chemical composition and biological activities of leaf and stem essential oils of Zanthoxylum acanthopodium DC. from Vietnam. Their chemical composition was analyzed by GC/MS. Antimicrobial activities were evaluated by microdilution broth assay. Anti‐inflammatory activity was evaluated by the ability to inhibit nitric oxide production in macrophage cells. Cytotoxic activity was evaluated using the sulforhodamine B assay on three human cancer cell lines. Forty‐four compounds were identified in the leaf oil, among which dehydroaromadendrane (23.4 %), (E)‐carpacin (17.6 %), 2‐tridecanone (12.2 %), and 9‐methyl‐2‐decanone (11.8 %) were the most abundant. The stem oil contained fifty‐five identified constituents, mainly γ‐gurjunene (51.1 %) and butyl acetate (11.8 %). Both oils exhibited inhibitory effects on three bacterial strains, namely S. aureus, E. coli, P. aeruginosa and a fungal strain C. albican, while showed insignificant effects on B. subtilis, L. fermentum, and S. enterica. Both oils showed weak NO production inhibition in LPS‐induced RAW264.7 cells, but exhibited potent cytotoxic activity against all three tested cell lines SK‐LU‐1, MCF‐7, and HepG2 with the IC50 values ranging from 16.03±0.77 to 35.60±1.62 μg/mL. This is the first report on the antimicrobial, anti‐inflammatory and cytotoxic activities of essential oils from the leaves and stems of Z. acanthopodium.

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A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodiumDC.)

Cited by 46 publications

References 45 publications

Antibacterial, cytotoxicity and metabolite profiling of crude methanolic extract from andaliman (Zanthoxylum acanthopodium) fruit

Antibacterial, cytotoxicity and metabolite profiling of crude methanolic extract from andaliman (Zanthoxylum acanthopodium) fruit

Physical Changes of Andaliman (Zanthoxylum Acanthopodium Dc.) in Packaging During Low-Temperature Storage

Chemical Composition, Antimicrobial, Nitric Oxide Inhibition and Cytotoxic Activity of Essential Oils from Zanthoxylum acanthopodium DC. Leaves and Stems from Vietnam

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