Effect of solid‐based feed concentration and water temperature on physicochemical, chlorophyll and antioxidative properties of
            <i>Pandanus amaryllifolius</i>
            leaf extract

Liaotrakoon, Wijitra; Liaotrakoon, Vachiraya; Hongtongsuk, Thanatip

doi:10.1111/jfpp.15735

Cited by 4 publications

(2 citation statements)

References 20 publications

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“…P. amaryllifolius is a tropical plant in the Pandanus (screwpine) genus, commonly known as pandan (Setyaningsih et al 2019;Diyana et al 2021). P. amaryllifolius leaves are used in traditional medicine for the treatment of diabetes (Liaotrakoon et al 2021). A study evaluated the effect of crude extract from P. amaryllifolius leaves on blood glucose level and found that it had antihyperglycemic effects (Reshidan et al 2019).…”

Section: Inhibitory Power (%)mentioning

confidence: 99%

Comparative assessment of human salivary α-amylase inhibitor from Indonesian herbs

Hasan,

Himas Setyawan,

Abidin

et al. 2023

J. Pendidik. Kim

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Diabetes mellitus (DM) is a multifactorial disease defined by persistent hyperglycemia and impaired carbohydrate, lipid, and protein metabolism due to a lack of insulin secretion. The objective of this study was to assess the Indonesian herbs which have the ability to act as human salivary α-amylase inhibitors, thus, that they can be implemented for medical purposes. In this study, fifteen Indonesian herbs were assessed for their capability as α-amylase inhibitor. The water-reflux method was used to extract all potential water-soluble active components. The Fuwa technique was used to test α-amylase activity. There were significant variations in the effects of herbs on salivary α-amylase activity, according to the statistical using one-way ANOVA and Post Hoc Tukey between the with and without inhibitors. According to the findings, Turmeric (Curcuma longa L.) and pandan leaf (Pandanus amaryllifolius Roxb) had the highest inhibitory power (80%).

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Section: Inhibitory Power (%)mentioning

confidence: 99%

Comparative assessment of human salivary α-amylase inhibitor from Indonesian herbs

Hasan,

Himas Setyawan,

Abidin

et al. 2023

J. Pendidik. Kim

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“…The chlorophyll-bound Mg is released when the green plant undergoes thermal processing caused by the denaturation of lipoproteins and loses their protective effect, H + replaces Mg 2+ in tetrapyrrole to pheophytin, and the green color vanishes to form a brownish-yellow [41]; the reactions will be promoted by thermal and acidity conditions, oxidizing compounds, or active species [42,43]. The pheophytin formation rate will increase following the temperature increase in acidic conditions [44,45]. According to the variation in chlorophyll a and b values, in the thermal treatment process at 120 • C for 10-50 min, the color trend was significantly greater in seed coats (red and yellow) than in cotyledons (Figure 1c,d).…”

Section: Color Characteristicsmentioning

confidence: 99%

Effect of Heat Treatment on Nutritional and Chromatic Properties of Mung Bean (Vigna radiata L.)

et al. 2022

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Chlorophyll is the primary source of color in widespread green plants. It has been investigated in mung bean seed coats and cotyledons. This study aimed to examine chromatic changes in mung beans during heat processing. It observed pigment variation within the cotyledons and seed coats of mung beans. Following thermal treatment from 0 to 50 min, the color of mung bean products changed, primarily from a decrease in chlorophyll content in the seed coat (from 6.57 to 1.28 mg/100 g, with significant differences. p < 0.05), accompanied by the formation of tawny pheophytin. However, the b value of mung bean seed coat showed an increasing trend with significant differences (yellowness, 21.55 increasing to 34.85, p < 0.05). Interestingly, the total flavonoid content in the seed coat tended to increase with thermal time (2.93 to 18.74 µg/mg) with statistical differences (p < 0.05). The condensation reaction of flavonoids with other polyphenolic compounds formed dark-brown polymers, resulting in a significant decrease in brightness (L value) of the cooking solution with thermal processing time (p < 0.05). Thus, the chlorophyll extraction and purification of the mung bean seed coat confirmed the morphological change of chlorophyll combined with the Maillard reaction, resulting in the color change after thermal treatment. It showed that a significant reason for the discoloration of mung beans was pheophytin from chlorophyll in the processing process.

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Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste

Huang,

Cheng,

Chan

et al. 2024

Journal of Agriculture and Food Research

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Effect of solid‐based feed concentration and water temperature on physicochemical, chlorophyll and antioxidative properties of Pandanus amaryllifolius leaf extract

Cited by 4 publications

References 20 publications

Comparative assessment of human salivary α-amylase inhibitor from Indonesian herbs

Comparative assessment of human salivary α-amylase inhibitor from Indonesian herbs

Effect of Heat Treatment on Nutritional and Chromatic Properties of Mung Bean (Vigna radiata L.)

Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste

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