Vernonia amygdalina processing as a functional ingredient: Oil‐thermal influence on antioxidant, vitamin, mineral, and functional group retention

Abstract

This work investigated how to minimize minerals, vitamins, antioxidants, and functional group losses during the processing of Vernonia amygdalina leaf as a functional food ingredient. Fresh V. amygdalina leaf was subjected to hot oil‐aqueous mixtures (soybean oil: water and palm oil: water) treatments at 1:40 and 1:30 (v/v), respectively. Results showed that V. amygdalina treated with hot‐soybean oil: water had retention rates of 45.39%–96.91% for mineral contents, pyridoxine (97.73%–98.24%), total phenolic (84.30%–92.87%), DPPH (89.56%–98.18%). Hot‐palm oil: water had retention rates of 33.33%–89.21% for mineral, pyridoxine (75.82%–80.35%), total phenolic (82.0%–88.11%), and DPPH (74.12%–92.69%). Hot‐water had retention rates of 28.37%–71.69% for mineral, pyridoxine (30.23%), total phenolic (63.06%), and DPPH (56.29%). Amide functional group decreased by 21.09%–44.48%, 37.53%–41.23%, and 70.61% for hot‐soybean oil: water, hot‐palm oil: water, and hot‐water, respectively. Hot‐soybean oil: water mixture is a good alternative for the processing of V. amygdalina as a functional food ingredient. The process is scalable and could be employed for domestic and industrial utilization. Practical Application In tropical Africa and Asia, Vernonia amygdalina is one of the potential nutritional and functional plants. Saponins, flavonoids, tannins, polyphenols, and terpenoids are only a few of the secondary metabolites found in V. amygdalina leaf extracts. Its anti‐diabetic, anti‐microbial, anti‐allergic, anti‐malaria, anti‐fungal, anti‐cancer, antileukemia activities, and hypolipidemic physiological properties may be attributed to these phytochemicals. With such potential as an active ingredient, functional meals can be developed domestically and industrially to treat a wide range of illnesses.