Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies

Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma

Pandan (Pandanus amaryllifolius Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles using GC-O-MS, E-nose, and GC-IMS analyses. The effects of formulation and baking conditions on the qualities of pandan-flavored sponge cake were comprehensively evaluated through a holistic approach covering several aspects including cake batter gravity, color, texture, and sensory characteristics. The baking treatment introduced more types of pleasant aromas (9 aromas vs. 17 aromas) and increased the odor intensities of the original volatile compounds, especially for the roasted and steamed rice-like odors. The increased amount of pandan flavoring reshaped the color of the cake crumb (especially for the L* and a* spaces) and significantly decreased the hardness (3.87 N to 1.01 N), gumminess (3.81 N to 0.67 N), and chewiness (13.22 mJ to 4.56 mJ) of the sponge cake. The perceived intensities of bitterness and sweetness can be adjusted by modulating the levels of 2-phenylethanol, 2-methyl-1-butanol, hexyl alcohol, and decanal, along with the total alcohols and aldehydes, due to their significant correlations revealed by correlation heatmap analyses.

Botany, phytochemistry, pharmacology, and applications of Pandanus amaryllifolius Roxb.: A review

Pandan (Pandanus amaryllifolius Roxb.), a member of the Pandanaceae family, has been consumed as food and medicine since ancient times. The current paper provides an overview of the botanical profile, phytochemistry, pharmacology, and applications of P. amaryllifolius. Information regarding P. amaryllifolius was collected from online sources (using PubMed, Science Direct, Google Scholar, Web of Science, ACS, and CNKI) as well as traditional textbooks. Over 100 compounds have been identified, including its characteristic components 2-Acetyl-1-pyrroline and Pandanus alkaloids. Several therapeutic uses of P. amaryllifolius, such as antioxidant, hypoglycemic, antimicrobial, and antitumor activities, have been demonstrated in modern pharmacological studies. Additionally, it could be applied in various fields, including food, energy, material, and the environment. Continued research on P. amaryllifolius can contribute to the development of new drugs and therapies for various diseases. And further studies are needed to improve its utilization.

Combining Different Natural Plant Extracts to Stabilize the Antioxidative Activity of Dragon's Blood

Dragon's blood () is a traditional Chinese medicine known for its wound hemostasis, blood circulation, and stasis properties. Recently, it has also been utilized in cosmetics, though its antioxidant capacity remains unclear. This study aims to stabilize the bioactivity of dragon's blood using various plant extracts. We evaluated single plant extracts and their combinations to identify the conditions that maintained the antioxidant capacity of dragon's blood the longest. Selected plants included Hibiscus sabdariffa, Clitoria ternatea, Hylocereus sp., Pandanus amaryllifolius, and Camellia sinensis. We used two sources of dragon's blood: Daemonorops draco and Dracaena cochinchinensis. Extraction conditions were optimized and antioxidant activity was assessed using the free radical scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH), total anthocyanin concentration (TAC), total polyphenol content (TPC), the free radical scavenging activity of ABTS, and a ferric reducing antioxidant power (FRAP) assay. The results showed that all plant extracts exhibited high antioxidant capacity. Clitoria ternatea had the highest DPPH scavenging ability at 93.81%, with the best combination being green tea and Daemonorops draco at 92.57%. Clitoria ternatea had the highest TPC at 9921 mg GAE/100 g, with the best combination (green tea and Dracaena cochinchinensis) at 10500 mg GAE/100 g. ABTS activity was highest for green tea at 98.3%, with the best combination (Clitoria ternatea and Daemonorops draco) at 93.29%. The FRAP assay showed that green tea had the highest electron-donating potential at 3.85 mg/mL, with the best combination (Daemonorops draco and Dracaena cochinchinensis) at 3.71 mg/mL. This study advances our understanding of the antioxidant properties of these plants and the traditional Chinese medicine dragon's blood, enhancing the efficacy of dragon's blood in skincare and cosmetics. Moreover, the application of these extracts could rejuvenate local agriculture, impacting the skincare, cosmetics, and sustainable agriculture sectors.

Antioxidant activity of selected plants extract for palm oil stability via accelerated and deep frying study

Antioxidants are organic compounds that help to prevent lipid oxidation and improve the shelf-life of edible oils and fats. Currently, synthetic antioxidants were used as oil stabilizing agent. However, synthetic antioxidants have been causing various health risks. As a result, natural antioxidants such as most parts of olive plant, green tea, sesame, medicinal plants were plays an important role to retard lipid oxidation. The palm oil was continuously frying at 180 °C for 6 days using Lepidium sativum (0.2%w/v) and Aframomum corrorima (0.3%w/v) seeds extracts as antioxidant. The physicochemical properties of oil in the herbal extract additive group significantly maintained the oil quality during frying compared to the normal control and the food sample containing group. The L. sativum extract had a greater oil stability compared to A. corrorima extract. However, the frying oil without herbal extract significantly increase the physicochemical properties of oil such as iodine value, acid value, free fatty acid, total polar compounds, density, moisture content, pH etc. during repetitive frying. The antioxidant activity of the plant extract was outstanding, with an IC₅₀ value in the range of 75-149.9 μg/mL when compared to the standard butyl hydroxy anisole, which had an IC₅₀ value in the range of 74.9 ± 0.06-96.7 ± 0.75 μg/mL. The total phenolic and flavonoid content of the extract for L. sativum was 128.6 ± 0.00 mg GAE/g, 127.0 ± 0.00 mg QE/g, and 130.16 ± 0.001 mg GAE/g, 105.76 ± 0.02 mg QE/g, respectively. The significant effect of the plant extract on the degradation of oil and the formation of free fatty acids was confirmed by Fourier transform infrared spectroscopy. The result of these study revealed that the ethanolic crude extract of L. sativum and A. corrorima had a potential natural antioxidant to prevent the degradation of palm oil.

The effect of chitosan coating combined with cold plasma on the quality and safety of pistachio during storage

Pistachios are one of the most important agricultural and export products of Iran. Fresh pistachio fruit has soft skin, is highly perishable, and therefore has a short life after harvesting, which has made traders and consumers have a great desire to increase the shelf life of this product. For this purpose, in this study, the effect of different concentrations of chitosan as an edible coating (0.5 and 1.5% w/v) and the duration of cold plasma treatment (60 and 120 s) were investigated during 180 days of pistachio storage. The effect of treatments on the shelf life of pistachio fruit was evaluated by determining moisture content, color components, peroxide value, total mold and yeast, hardness, aflatoxin content, and sensory evaluations. The results showed that the treatment with 1.5% chitosan coating and 120 s of cold plasma treatment preserved the hardness of the pistachio and the color indices in the best way (p < .05). Also, this treatment had the minimum number of peroxide, aflatoxin, and mold and yeast counts during the storage time. The treatments with chitosan coating and under plasma application did not cause any unpleasant odor or taste during the storage time. In conclusion, according to the results of this research, it was determined that the simultaneous use of chitosan coating and cold plasma treatment can potentially be used as a new approach for commercial applications and the export of fresh pistachios.

Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions

The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.

Molecular docking of secondary metabolites from Indonesian marine and terrestrial organisms targeting SARS-CoV-2 ACE-2, M pro, and PL pro receptors

With the uncontrolled spread of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), development and distribution of antiviral drugs and vaccines have gained tremendous importance. This study focused on two viral proteases namely main protease (Mpro) and papain-like protease (PLpro) and human angiotensin-converting enzyme (ACE-2) to identify which of these are essential for viral replication. We screened 102 secondary metabolites against SARS-CoV-2 isolated from 36 terrestrial plants and 36 marine organisms from Indonesian biodiversity. These organisms are typically presumed to have antiviral effects, and some of them have been used as an immunomodulatory activity in traditional medicine. For the molecular docking procedure to obtain Gibbs free energy value (∆G), toxicity, ADME and Lipinski, AutoDock Vina was used. In this study, five secondary metabolites, namely corilagin, dieckol, phlorofucofuroeckol A, proanthocyanidins, and isovitexin, were found to inhibit ACE-2, Mpro, and PLpro receptors in SARS-CoV-2, with a high affinity to the same sites of ptilidepsin, remdesivir, and chloroquine as the control molecules. This study was delimited to molecular docking without any validation by simulations concerned with molecular dynamics. The interactions with two viral proteases and human ACE-2 may play a key role in developing antiviral drugs for five active compounds. In future, we intend to investigate antiviral drugs and the mechanisms of action by in vitro study.

Frying stability of canola oil supplemented with ultrasound-assisted extraction of Teucrium polium

In this study, antioxidant activity and protective effects of Teucrium polium extract in stabilizing of canola oil during frying were tested and compared to synthetic antioxidant, BHA. Total phenolic, α-tocopherol, flavonoid, and condensed tannin content of Teucrium polium extracted by ethanol ultrasound-assisted were 60.90 mg/g, 103.66 μg/ml, 4.36 mg/g, and 3.77 mg/g, respectively. Moreover, IC50 of the extract was 924.21 ppm. Canola oil samples containing 200, 600, and 1,000 ppm of the extract were heated at 180˚C for 30 hr and compared with BHA. Progress of oil oxidation was determined by measuring their peroxide value (PV), acid value (AV), iodine value (IV), carbonyl value (CV), color index (CI), conjugated diene value, and total polar compounds (TPC). The results showed that the extract was capable of retarding oil oxidation and deterioration significantly (p < .05) at all concentrations during frying. So, Teucrium polium extract can be used as natural antioxidant to retard oil oxidation.

The effects of Pandanus amaryllifolius (Roxb.) leaf water extracts on fructose-induced metabolic syndrome rat model

BACKGROUND

Metabolic syndrome is a non-communicable disease inclusive of risk factors such as central obesity, hypertension, hyperglycaemia and dyslipidaemia. In this present study, we investigated the ability of Pandanus amaryllifolius (PA) leaf water extract to reverse the cluster of diseases in an established rat model induced by fructose in drinking water.

METHODS

Thirty healthy adult male Wistar rats (150-180 g) were randomly divided into three groups which included control (C; n = 6), PA extract (PAE; n = 6) and Metabolic Syndrome (MetS; n = 18). Food and fluid were given ad libitum for 8 weeks. These groups differed in fluid intake whereby rats received tap water, 10% of PA leaf water extracts and 20% of fructose in drinking water in group C, PAE and MetS, respectively. After 8 weeks, the MetS group was further subdivided into three subgroups namely MetS1 (n = 6), MetS2 (n = 6) and MetS3 (n = 6). The C, PAE and MetS1 were sacrificed. MetS1 group was sacrificed as the control for metabolic syndrome. MetS2 and MetS3 groups were treated with only tap water and 10% of PA leaf water extract respectively for another 8 weeks. The parameters for physiological and metabolic changes such as obesity, hypertension, hyperglycaemia, dyslipidaemia, and inflammatory biomarkers (NFκβ p65, TNFα, leptin and adiponectin) were measured.

RESULTS

The intake of 20% of fructose in drinking water induced full blown of metabolic syndrome symptoms, including obesity, hypertension, dyslipidaemia and hyperglycaemia in male Wistar rats. Subsequently, treatment with PA leaf water extract improved obesity parameters including BMI, abdominal adipose tissue deposition and adipocytes size, systolic and diastolic blood pressures, fasting plasma glucose, triglycerides, high density lipoprotein with neutral effects on inflammatory biomarkers.

CONCLUSIONS

Administration of PA in metabolic syndrome rat model attenuates most of the metabolic syndrome symptoms as well as improves obesity. Therefore, PA which is rich in total flavonoids and total phenolic acids can be suggested as a useful dietary supplement to improve metabolic syndrome components induces by fructose.

Formulation, development and evaluation of bifunctionalized nanoliposomes containing Trifolium resupinatum sprout methanolic extract: as effective natural antioxidants on the oxidative stability of soybean oil

Background

The various extracts of Trifolium resupinatum (Persian clover) sprout was obtained by using different solvents and microwave assisted extraction in the present study. Then, the bifunctionalized nanoliposomes were prepared and added to soybean oil for evaluating their effect on deferring the oxidation process.

Methods

The total phenol and antioxidant activity of the extracts was determined by using the free radical scavenging assay. Then, various nanoliposomal structures of the methanolic extract of Persian clover sprout (PCSE) were prepared by using six several formulations containing different ratios of soybean oil, lecithin and the extract. Afterward, the most stable nanoliposome was bifunctionalized by using WPC and pectin (PCSEN-W and PCSEN-WP, respectively). The size and zeta potential of nanoparticles were measured. Furthermore, in order to evaluate the effects of PCSE, PCSEN, PCSEN-W and PCSEN-WP at 100–300 ppm concentrations in deferring the oxidation process of soybean oil, the heat treatment tests were applied (PV and TBA) at 63 °C within a 20-day period.

Results

The methanolic extract had the highest level of total phenol and antioxidant activity. The results of creaming index and microencapsulation efficiency were exhibited that formulation containing 30% oil, 5% lecithin and 2% the extract was led to the production of the most stable nanoliposomal structure (PCSEN). The size of nanoparticles was in the range of 282.5–491.2 nm. Zeta potential of the samples was obtained in the range between − 56.9 and − 36.3 mV. Polydispersity index of them was ranged from 0.424 to 0.541. The results were confirmed the existence of stable nanoliposomal systems. The results of the PV and TBA values of the extracts in free and nanoliposomal forms were shown that the nanoliposomal forms had very good antioxidant activity against the oxidation process in soybean oil.

Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in comparison to butylated hydroxytoluene (BHT). Their antioxidant activities were estimated via the Rancimat method and over 24 days of storage at 65°C. The effect of extracts on the stability of sunflower and soybean oils during the storage period was studied by measuring the peroxide value (PV), conjugated dienes (CD) at 232 nm, conjugated trienes (CT) at 270 nm, free fatty acids (FFAs), iodine value (IV), and the refractive index (RI). A great difference in PVs was observed between the control sample and the oil samples containing natural extracts which slowed the rate of peroxide formation. Generally, the results showed that during the storage period at 65°C, the conjugated diene formation followed a similar pattern relative to PV accumulation. The PV, CD, CT, FFA, and RI values of SFO and SBO containing a pomegranate peel extract (PPE) and Baladi orange peel extract (BOPE) at concentrations of 800 and 1,200 ppm were lower than those of SFO and SBO containing 200 ppm BHT, and this trend became apparent during the storage period. The rate of reduction of IV in the control was higher than that in SFO and SBO containing both synthetic and natural antioxidants. These findings confirmed that the natural antioxidants under investigation could be used as alternatives to synthetic antioxidants to improve the oxidative stability of edible oils in the food industry.

Evaluation of antioxidant properties of Za'atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process

The yield of Za'atar (Thymbra spicata) essential oils were found to be 2.5-3.4% at extraction process temperatures of 100-175 °C. The essential oils contained 79.5-86.2% carvacrol. Effects of BHT and Za'atar essential oil on stability of palm olein during deep-fat frying of potato slices were studied at 180 °C. Changes in peroxide, para-anisidine, iodine values, free fatty acid and color were determined. Za'atar essential oil and BHT reduced free fatty acid content of olein from 0.27 to 0.21% (oleic acid) after 50 frying cycles. Antioxidant addition did not change the peroxide value of oil. Frying decreased Hunter L value and increased a, b, and total color difference values of used oils. The P-anisidine value changed from 15 to 33 for control oil during frying. BHT and Za'atar essential oil reduced this value to 28. The iodine values of olein reduced from an initial value of 54.5 to 45, 49 and 49 for control, BHT and Za'atar essential oil added frying oils, respectively. Za'atar essential oils could be used for preserving palm olein during deep-fat frying process.

Antioxidant effect of leaf extracts from Cressa cretica against oxidation process in soybean oil

Phenolic compounds from Cressa cretica leaves were extracted using different solvents (water and ethanol 70%) during 3-24 h by immersion method and were determined according to the Folin-Ciocalteu method. The antioxidant activities of the extracts were investigated by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging, ferric reduction activity potential and total antioxidant capacity assays compared with synthetic antioxidant namely BHT. The results were shown that the most total phenol content was outcome of the ethanolic extract after 18 h (68.512 ± 0.36 mg gallic acid/g dry extract) extraction. The results of different assays for determination of antioxidant potential of the extracts as well as their EC50 values were indicated antioxidant activities in order: BHT>ethanolic extract>aqueous extract. Also, the antioxidant activities were enhanced with increasing of the extracts and BHT concentrations. The results of Peroxide value (PV) and Thiobarbituric acid (TBA) tests were revealed that the ethanolic extract with various concentrations (200-1000 ppm) were suppressed the oxidation of soybean oil. The highest oxidation inhibitor was belonged to 1000 ppm concentration of the ethanolic extract so that can be good alternative for BHT.

Effect of Blender and Blending Time on Color and Aroma Characteristics of Juice and Its Freeze-Dried Powder of Pandanus amaryllifolius Roxb. Leaves (Pandan)

The color and aroma properties of Pandanus amaryllifolius Roxb. leaves (pandan) were studied by mechanical extraction using normal and turbo blade blenders under different blending times (60–180 s). The extracted juice was freeze-dried into powders and its aroma components were measured in a solid-phase microextraction using gas chromatography/mass spectrometry (SPME-GC/MS) analysis. The turbo blade blender provided maximum color pigment of greenness and yellowness at blending time of 90 s as compared to the normal blender that required 180 s. In GC-MS analysis, the major component, 2-acetyl-1-pyrroline, was found to be one time higher in the freeze-dried pandan juice samples obtained from turbo blade blender than normal blender. Other components including the cis-3-hexanal, 2-methylene-4-pentenenitrile and 1,2,4-trimethylbenzene were also detected in the samples. In conclusion, the turbo blade blender is more effective than normal laboratory blender in terms of color extraction, particle size reduction and the aroma retention.

Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract

The aim of present study was to compare the effects of ultrasound‐assisted and microwave‐assisted extraction with solvent extraction method on antioxidant activities of jujube (Ziziphus mauritiana Lam.) leaf extracts in stability of sunflower oil during deep frying. The antioxidant activities of the extracts were evaluated by using 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH˙) radical scavenging and β‐carotene bleaching assays. Ultrasound‐assisted extraction was the most effective method on antioxidant activities of extracts and extraction yield of phenolic compounds compared to other extraction techniques. Protective effect of methanol–water extract of jujube leaf obtained with ultrasound‐assisted extraction (ULMW) at 500 and 700 ppm in stability of sunflower oil was compared to synthetic antioxidants by measuring total polar compounds (TPC), carbonyl value (CV), peroxide value (PV), free fatty acids (FFA), oxidative stability index (OSI), conjugated dienes (CD), and trienes values (CT). Results showed ULMW at 700 ppm had higher stabilization efficiency than synthetic antioxidants.

Antihyperglycemic effects of Pandanus amaryllifolius Roxb. leaf extract

Background:

Diabetes mellitus is one of the leading chronic diseases worldwide. In patients with poor glycemic control, high blood glucose level may lead to other life-threatening complications. Pandanus amaryllifolius Roxb. (PA) leaves are used in traditional medicine for the treatment of diabetes.

Objective:

This study evaluated the effect of crude extract from PA leaves on blood glucose level and the hypoglycemic mechanisms.

Materials and Methods:

Thirty healthy volunteers were asked to drink PA tea (test-group) or hot water (control group) 15 min after glucose loading (75 g) in a standard oral glucose tolerance test. To study hypoglycemic mechanisms, PA leaves were extracted using two different methods. Method 1; dried PA leaves were extracted with distilled water at 90°C for 15 min, and method 2; dried PA leaves were extracted with 95% ethanol. Both PA extracts were tested for α-glucosidase enzyme inhibition, insulin stimulation, and glucose uptake stimulation.

Results:

The average of blood glucose level in the control group was 5.55 ± 0.98 mmol/l, while in PA treated group was 6.16 ± 0.79 mmol/l which were statistically different (P < 0.001). The results of antihyperglycemic mechanism showed that PA extracts, prepared both methods, could inhibit α-glucosidase enzyme and induce insulin production in rat pancreatic cell (RINm5F) in dose-dependent manner (P < 0.05).

Conclusions:

The knowledge gained from this research can be used as a basis for a new drug discovery for the treatment of diabetes.

Carotenoid-cleavage activities of crude enzymes from Pandanous amryllifolius

Carotenoid degradation products, known as norisoprenoids, are aroma-impact compounds in several plants. Pandan wangi is a common name of the shrub Pandanus amaryllifolius. The genus name 'Pandanus' is derived from the Indonesian name of the tree, pandan. In Indonesia, the leaves from the plant are used for several purposes, e.g., as natural colorants and flavor, and as traditional treatments. The aim of this study was to determine the cleavage of β-carotene and β-apo-8'-carotenal by carotenoid-cleavage enzymes isolated from pandan leaves, to investigate dependencies of the enzymatic activities on temperature and pH, to determine the enzymatic reaction products by using Headspace Solid Phase Microextraction Gas Chromatography/Mass Spectrophotometry (HS-SPME GC/MS), and to investigate the influence of heat treatment and addition of crude enzyme on formation of norisoprenoids. Crude enzymes from pandan leaves showed higher activity against β-carotene than β-apo-8'-carotenal. The optimum temperature of crude enzymes was 70°, while the optimum pH value was 6. We identified β-ionone as the major volatile reaction product from the incubations of two different carotenoid substrates, β-carotene and β-apo-8'-carotenal. Several treatments, e.g., heat treatment and addition of crude enzymes in pandan leaves contributed to the norisoprenoid content. Our findings revealed that the crude enzymes from pandan leaves with carotenoid-cleavage activity might provide a potential application, especially for biocatalysis, in natural-flavor industry.