Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer
The leaves of ‘Pokok Tapa’ or scientifically known as Pycnarrhena cauliflora (Menispermaceae) are used by Borneo communities as folkloric medicine and as a natural food flavour enhancer in their cooking. However, a thorough literature search revealed that not much scientific work has been done on th...
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| Language: | en |
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2025
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| Online Access: | https://ir.uitm.edu.my/id/eprint/130749/1/130749.pdf https://ir.uitm.edu.my/id/eprint/130749/ |
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| author | Nor Azman, Muhammad Farhan Syakir Mohamad Nazri, Nur Izzah Suleiman, Monica Yeaw, Ng Shean Yusoff, Juliana Salim, Fatimah |
| author_facet | Nor Azman, Muhammad Farhan Syakir Mohamad Nazri, Nur Izzah Suleiman, Monica Yeaw, Ng Shean Yusoff, Juliana Salim, Fatimah |
| author_sort | Nor Azman, Muhammad Farhan Syakir |
| building | Tun Abdul Razak Library |
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| content_provider | Universiti Teknologi Mara |
| content_source | UiTM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | The leaves of ‘Pokok Tapa’ or scientifically known as Pycnarrhena cauliflora (Menispermaceae) are used by Borneo communities as folkloric medicine and as a natural food flavour enhancer in their cooking. However, a thorough literature search revealed that not much scientific work has been done on the species. Thus, the aim of this study is to determine the chemical compositions of the plant’s leaves through proximate analysis, phytochemical screening, and high-performance liquid chromatography (HPLC) profiling. The proximate analysis indicated that the dried leaves contain key nutritional components such as carbohydrate, crude fibre, total fat, and crude protein in the percentage of 78.5, 59.0, 2.7 and 8.2, respectively. The high protein content could contribute to the flavor enhancer potential of the leaves. Meanwhile, the phytochemical screening test on the methanolic leaf extract showed the presence of several classes of compounds which were alkaloids, terpenoids, and tannins. Among the classes of compounds that have been reported in the Pycnarrhena species were the alkaloids isoquinoline, bisbenzylisoquinoline and aporphine while none of the terpenoids or tannins. The HPLC profile obtained at 230 and 281 nm UV wavelengths indicate strong π→π* and n→π* electronic transitions of the moderate polarity alkaloids. These alkaloids might also contribute to the umami flavor of the plant’s leaves. However, identification the alkaloids and free amino acid composition of the crude protein is necessary to support these findings. |
| format | Article |
| id | my.uitm.ir-130749 |
| institution | Universiti Teknologi Mara |
| language | en |
| publishDate | 2025 |
| record_format | eprints |
| spelling | my.uitm.ir-1307492026-03-06T01:47:47Z https://ir.uitm.edu.my/id/eprint/130749/ Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer Nor Azman, Muhammad Farhan Syakir Mohamad Nazri, Nur Izzah Suleiman, Monica Yeaw, Ng Shean Yusoff, Juliana Salim, Fatimah Malays (Asian people) Botanical chemistry. Phytochemicals The leaves of ‘Pokok Tapa’ or scientifically known as Pycnarrhena cauliflora (Menispermaceae) are used by Borneo communities as folkloric medicine and as a natural food flavour enhancer in their cooking. However, a thorough literature search revealed that not much scientific work has been done on the species. Thus, the aim of this study is to determine the chemical compositions of the plant’s leaves through proximate analysis, phytochemical screening, and high-performance liquid chromatography (HPLC) profiling. The proximate analysis indicated that the dried leaves contain key nutritional components such as carbohydrate, crude fibre, total fat, and crude protein in the percentage of 78.5, 59.0, 2.7 and 8.2, respectively. The high protein content could contribute to the flavor enhancer potential of the leaves. Meanwhile, the phytochemical screening test on the methanolic leaf extract showed the presence of several classes of compounds which were alkaloids, terpenoids, and tannins. Among the classes of compounds that have been reported in the Pycnarrhena species were the alkaloids isoquinoline, bisbenzylisoquinoline and aporphine while none of the terpenoids or tannins. The HPLC profile obtained at 230 and 281 nm UV wavelengths indicate strong π→π* and n→π* electronic transitions of the moderate polarity alkaloids. These alkaloids might also contribute to the umami flavor of the plant’s leaves. However, identification the alkaloids and free amino acid composition of the crude protein is necessary to support these findings. 2025 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/130749/1/130749.pdf Nor Azman, Muhammad Farhan Syakir and Mohamad Nazri, Nur Izzah and Suleiman, Monica and Yeaw, Ng Shean and Yusoff, Juliana and Salim, Fatimah (2025) Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer. (2025) pp. 240-243. |
| spellingShingle | Malays (Asian people) Botanical chemistry. Phytochemicals Nor Azman, Muhammad Farhan Syakir Mohamad Nazri, Nur Izzah Suleiman, Monica Yeaw, Ng Shean Yusoff, Juliana Salim, Fatimah Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer |
| title | Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer |
| title_full | Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer |
| title_fullStr | Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer |
| title_full_unstemmed | Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer |
| title_short | Chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer |
| title_sort | chemical compositions of tapa leaves (pycnarrhena cauliflora): a natural food flavor enhancer |
| topic | Malays (Asian people) Botanical chemistry. Phytochemicals |
| url | https://ir.uitm.edu.my/id/eprint/130749/1/130749.pdf https://ir.uitm.edu.my/id/eprint/130749/ |
| url_provider | http://ir.uitm.edu.my/ |