The Potential of Mature Pandan Leaves as a Source of Chlorophyll for Natural Food Colorants

Abstract

Plant leaves are the primary source of natural colorants for food, mainly due to their chlorophyll content. However, the plant types and the degree of leaf maturity determine the quality and quantity of the chlorophyll. This study aimed to determine the best maturity level of pandan (Pandanus amaryllifolius Roxb.) leaves that serves as potential source of chlorophyll for natural food colorants. Eighty three pandan plants obtained from six different farming locations in Bantul Regency, Yogyakarta, Indonesia were used as samples. The leaves were grouped into four levels of maturity using descriptive statistics based on their morphology, anatomy, color, and chlorophyll contents. The results showed that the average number of leaves ranged from 20-24 leaves per plant (at 95% confidence interval), and 96.4% of the plant had a maximum of 24 leaves. The leaf maturity was grouped into (1) young, (2) medium, (3) mature, and (4) over mature, corresponding to leaf number 1-6, 7-12, 13-18, and 19-24, respectively. The higher the leaf maturity, the higher the chlorophyll content. However, the over mature leaves were only slightly different from the mature ones. In addition, pandan leaves have specific flavor and contain carotenoid, phenolic, and flavonoid substances. Anatomically, the mesophyll’s size was greatest in the mature leaves, while the size of chloroplast was not significantly different from medium to over mature leaves. Based on the chlorophyll content and mesophyll size, it was concluded that mature pandan leaves were the best source of chlorophyll, containing chlorophyll of 623.08 mg/100 g dry weight (DW).

Egg production and blood cholesterol of layers fed after adding fragrant pandan leaf flour (Pandanus amarylifolius Roxb.)

“…This indicates that ration consumption and egg production are still in the same range. The nutritional content of pandan leaves is in the form of carbohydrates, fats, proteins, and amino acids (Suryani et al, 2020). Egg production was increased due to the consumption of rations increased with pandan leaf flour as a source of antioxidants.…”

The Application of Pandan Leaves Powder (Pandanus amaryllifolius Roxb.) as a Natural Coloring on the Pandan Steamed Bun Production

“…When mature leaves were older, their total chlorophyll increased, affecting the L*, a*, b* values. The older leaves result in PLP with L*, a*, and b* values smaller than the younger ones [6]. Moisture content is one of the essential parameters to determine the quality of powder products.…”

“…The pandan leaf maturity or pandan leaf age was grouped into (1) young with leaf numbers 1 to 6, (2) medium with leaf numbers 7 to 12, (3) mature with leaf numbers 13 to 18, and the last is (4) over mature with leaf numbers 19 to 24. The higher level of leaf maturity will contain more chlorophyll content than younger maturity [6]. Bleszynski et al [7] stated that in older leaves, there is an increase in metabolism and genetics so that chlorophyll content and other metabolites, such as 2-Acetyl-1-pyroline in the leaf number 12-14 from the apex [3].…”