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Effect of solid‐based feed concentration and water temperature on physicochemical, chlorophyll and antioxidative properties of Pandanus amaryllifolius leaf extract
Author(s) -
Liaotrakoon Wijitra,
Liaotrakoon Vachiraya,
Hongtongsuk Thanatip
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15735
Subject(s) - dpph , chemistry , antioxidant , extraction (chemistry) , food science , chlorophyll , water extraction , chlorophyll a , lightness , scavenging , water activity , botany , water content , chromatography , organic chemistry , biochemistry , biology , physics , geotechnical engineering , optics , engineering
Abstract The objective of the research was to study the effect of feed concentration and water temperature on physicochemical, chlorophylls, and antioxidative properties of Pandanus amaryllifolius leaf extract. The experiment was designed as 2 2 factorials with three center points. The effect of two main dependent variables, pandan solid‐based feed (35, 50 and 65 g pandan leaf/100 g water) and water temperatures (25, 60 and 95 ℃), and co‐factors were considered through their impact on some important properties of the extract. An increasing of solid‐based feed resulted in increased total soluble solids, lightness ( L *), chlorophyll a, chlorophyll b, total chlorophyll, total phenolic, and antioxidant activity (DPPH) of the pandan extract ( p < .05). In addition, the water temperature affected the lightness ( L *), total phenolic, and DPPH of the extract. At higher temperature of water extraction, these values increased significantly ( p < .05). An excellent relationship between antioxidative properties and chlorophyll contents was also found ( R 2 > .950). Novelty impact statement The extraction conditions significantly affected the properties of the aqueous pandan leaf extract. The pandan leaf extracted with high solid‐based feed concentration (65/100 g water) at water temperature of 95 ℃ could be used as a potential natural coloring agent exhibited promising antioxidant potential for food product applications.