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Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf

“Sukun” or breadfruit, scientifically known as Artocarpus altilis contained several nutritive and pharmaceutical values. The objectives of this study were to determine the sensory attributes, phytochemicals, antioxidant activity, nutritional content, and physicochemical, of herbal tea prepared f...

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Main Authors: Azli, Siti Nur Shafiqah, Abu Bakar, Mohd Fadzelly, Sanusi, Shuaibu Babaji, Awang-Kanak, Fadzilah
Format: Conference or Workshop Item
Language:English
Published: 2018
Subjects:
T Technology (General)
Online Access:http://eprints.uthm.edu.my/7030/1/P10117_cdb100bec801595ecb7eff4edaf89b9b.pdf
http://eprints.uthm.edu.my/7030/
https://doi.org/10.1063/1.5055432
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spelling my.uthm.eprints.70302022-05-24T01:32:42Z http://eprints.uthm.edu.my/7030/ Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf Azli, Siti Nur Shafiqah Abu Bakar, Mohd Fadzelly Sanusi, Shuaibu Babaji Awang-Kanak, Fadzilah T Technology (General) “Sukun” or breadfruit, scientifically known as Artocarpus altilis contained several nutritive and pharmaceutical values. The objectives of this study were to determine the sensory attributes, phytochemicals, antioxidant activity, nutritional content, and physicochemical, of herbal tea prepared from A. altilis leaf at three different infusion temperatures (i.e. 45°C, 80 °C and 100°C). The samples were prepared by using hot water extraction method, and all extracts were later analysed for sensory attributes, phytochemical content, nutritional content, and also tested for antioxidant activity by using DPPH, FRAP, and ABTS assays. The sensory testing score where the highest score belonged to sample 357, infusion at 100°C with the score of 5.6±2.1, followed by sample 790, infusion at 80°C and 539, infusion at 45°C where both scored 4.9±1.9 and 4.2±2.1, respectively. Total phenolic (9.76±0.86) and total flavonoid (47.22±0.01) contents of A. altilis leaf tea was highest at 100°C of infusion temperature. As for antioxidant activity tests, the results demonstrated the same trend, that A. altilis leaf tea infused at 100°C of water displayed the highest antioxidant activity as for DPPH (8.84±0.04), FRAP (30.99±0.01), and ABTS (45.42±0.01) assays. Nutritional content for the highest infusion temperature (100°C) was 0.13% (carbohydrates), 0.1% (protein), 0.2% (fat), 0.04±0.01% (ash) and 99.53±0.23% (moisture content). Meanwhile, the concentration of sodium, calcium, potassium, and magnesium for that infusion was 0.34±0.03, 3.11±0.25, 1.18±0.05 and 0.81±0.06 mg/L, respectively. The physical properties were 0.66±0.01 for water activity, 0.2% total soluble solid and reading of color L*, a* and b* was 65.05±0.8, -0.87±0.08 and 20.66±0.1, respectively. As a conclusion, A. altilis dry leaf infused at 100°C displayed the highest antioxidant and phytochemicals properties and can be considered as functional food and nutraceutical. 2018 Conference or Workshop Item PeerReviewed text en http://eprints.uthm.edu.my/7030/1/P10117_cdb100bec801595ecb7eff4edaf89b9b.pdf Azli, Siti Nur Shafiqah and Abu Bakar, Mohd Fadzelly and Sanusi, Shuaibu Babaji and Awang-Kanak, Fadzilah (2018) Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf. In: The 3rd International Conference on Applied Science and Technology (ICAST’18), 10-12 April 2018, Penang. https://doi.org/10.1063/1.5055432
institution Universiti Tun Hussein Onn Malaysia
building UTHM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Tun Hussein Onn Malaysia
content_source UTHM Institutional Repository
url_provider http://eprints.uthm.edu.my/
language English
topic T Technology (General)
spellingShingle T Technology (General)
Azli, Siti Nur Shafiqah
Abu Bakar, Mohd Fadzelly
Sanusi, Shuaibu Babaji
Awang-Kanak, Fadzilah
Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
description “Sukun” or breadfruit, scientifically known as Artocarpus altilis contained several nutritive and pharmaceutical values. The objectives of this study were to determine the sensory attributes, phytochemicals, antioxidant activity, nutritional content, and physicochemical, of herbal tea prepared from A. altilis leaf at three different infusion temperatures (i.e. 45°C, 80 °C and 100°C). The samples were prepared by using hot water extraction method, and all extracts were later analysed for sensory attributes, phytochemical content, nutritional content, and also tested for antioxidant activity by using DPPH, FRAP, and ABTS assays. The sensory testing score where the highest score belonged to sample 357, infusion at 100°C with the score of 5.6±2.1, followed by sample 790, infusion at 80°C and 539, infusion at 45°C where both scored 4.9±1.9 and 4.2±2.1, respectively. Total phenolic (9.76±0.86) and total flavonoid (47.22±0.01) contents of A. altilis leaf tea was highest at 100°C of infusion temperature. As for antioxidant activity tests, the results demonstrated the same trend, that A. altilis leaf tea infused at 100°C of water displayed the highest antioxidant activity as for DPPH (8.84±0.04), FRAP (30.99±0.01), and ABTS (45.42±0.01) assays. Nutritional content for the highest infusion temperature (100°C) was 0.13% (carbohydrates), 0.1% (protein), 0.2% (fat), 0.04±0.01% (ash) and 99.53±0.23% (moisture content). Meanwhile, the concentration of sodium, calcium, potassium, and magnesium for that infusion was 0.34±0.03, 3.11±0.25, 1.18±0.05 and 0.81±0.06 mg/L, respectively. The physical properties were 0.66±0.01 for water activity, 0.2% total soluble solid and reading of color L*, a* and b* was 65.05±0.8, -0.87±0.08 and 20.66±0.1, respectively. As a conclusion, A. altilis dry leaf infused at 100°C displayed the highest antioxidant and phytochemicals properties and can be considered as functional food and nutraceutical.
format Conference or Workshop Item
author Azli, Siti Nur Shafiqah
Abu Bakar, Mohd Fadzelly
Sanusi, Shuaibu Babaji
Awang-Kanak, Fadzilah
author_facet Azli, Siti Nur Shafiqah
Abu Bakar, Mohd Fadzelly
Sanusi, Shuaibu Babaji
Awang-Kanak, Fadzilah
author_sort Azli, Siti Nur Shafiqah
title Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
title_short Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
title_full Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
title_fullStr Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
title_full_unstemmed Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
title_sort nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (artocarpus altilis) leaf
publishDate 2018
url http://eprints.uthm.edu.my/7030/1/P10117_cdb100bec801595ecb7eff4edaf89b9b.pdf
http://eprints.uthm.edu.my/7030/
https://doi.org/10.1063/1.5055432
_version_ 1738581566938939392
score 13.211869

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