The stability of total phenolic and antioxidant activity during processing and cooking of sorghum-moringa substituted tapioca noodle

Abstract

Adding sorghum (Sorghum bicolor L. Moench) dan moringa (Moringa oleifera) leaf powder into tapioca noodle formulation was expected to improve health functional properties. This study evaluated the total phenolic content (TPC) and antioxidant activity in each step of noodle processing (including mixing, steaming, sheeting-slitting, and oven drying) and boiling. Noodle formulation was tapioca and sorghum flours (80:20) with a 5% moringa leaf powder addition. The TPC and antioxidant activity were analyzed using Folin Ciocalteu and DPPH (2,2-diphenyl-1-picrylhydrazyl) assays. The concentration of DPPH solution used in this study was 0.1 M. The TPC and antioxidant stability was significantly affected during processing and boiling. The TPC retention was highest in sample taken from sheeting-slitting step (0,27±0,001 mg GAE/g), while the antioxidant activity was found to be highest in the samples taken from oven drying (90.29±0.158 %). This result indicated that the heat involved expressed positive influences, except for the boiling effect in TPC. Heat treatment was proposed to release antioxidant compounds from food matrices, but the presence of water as a boiling medium may lead to phenolic leaching. Other bioactive compounds might also play a role in antioxidant activity due to a very weak correlation between TPC and antioxidant activity. High ability in DPPH reduction made the noodle could be proposed as a potential source of antioxidants.

Comparison of different methods for evaluating the antioxidant activity of instant Torbangun (Coleus amboinicus L.) drinks

“…This value is higher than the EC50 value of Torbangun-based products, indicating oven drying employed in ITD and CTT making may increase the antioxidant activity. A similar result was reported by Sadek and Hamidah [26], showing an increase of % inhibition against DPPH radicals in the oven drying step of sorghum-moringa substituted tapioca noodle production. This increment was positively correlated with an increase in the total phenolic compound.…”

The effects of sugar substitution with cinnamon powder in moringa jelly candy

“…The texture, color, and water activity of MJC samples was evaluated using a texture analyzer, colorimeter, and aw meter, respectively. Antioxidant activity was assessed using the DPPH (2,2diphenyl-1-picrylhydrazyl) method following the procedure of Sadek and Hamidah [12] with slight modifications. In this study, the DPPH concentration was 0.1 mM, the sample extraction solvent was ethanol, and the ratio of sample to DPPH solution was 1:3.…”