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

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

The objective of the research was to study the effect of feed concentration and water temperature on physicochemical, chlorophylls, and antioxidative properties of Pandanus amaryllifolius leaf extract. The experiment was designed as 22 factorials with three center points. The effect of two main depe...

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Veröffentlicht in:Journal of food processing and preservation 2021-09, Vol.45 (9), p.n/a, Article 15735
Hauptverfasser: Liaotrakoon, Wijitra, Liaotrakoon, Vachiraya, Hongtongsuk, Thanatip
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Liaotrakoon, Vachiraya
Hongtongsuk, Thanatip
description The objective of the research was to study the effect of feed concentration and water temperature on physicochemical, chlorophylls, and antioxidative properties of Pandanus amaryllifolius leaf extract. The experiment was designed as 22 factorials with three center points. The effect of two main dependent variables, pandan solid‐based feed (35, 50 and 65 g pandan leaf/100 g water) and water temperatures (25, 60 and 95 ℃), and co‐factors were considered through their impact on some important properties of the extract. An increasing of solid‐based feed resulted in increased total soluble solids, lightness (L*), chlorophyll a, chlorophyll b, total chlorophyll, total phenolic, and antioxidant activity (DPPH) of the pandan extract (p 
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The experiment was designed as 22 factorials with three center points. The effect of two main dependent variables, pandan solid‐based feed (35, 50 and 65 g pandan leaf/100 g water) and water temperatures (25, 60 and 95 ℃), and co‐factors were considered through their impact on some important properties of the extract. An increasing of solid‐based feed resulted in increased total soluble solids, lightness (L*), chlorophyll a, chlorophyll b, total chlorophyll, total phenolic, and antioxidant activity (DPPH) of the pandan extract (p &lt; .05). In addition, the water temperature affected the lightness (L*), total phenolic, and DPPH of the extract. At higher temperature of water extraction, these values increased significantly (p &lt; .05). An excellent relationship between antioxidative properties and chlorophyll contents was also found (R2 &gt; .950). Novelty impact statement The extraction conditions significantly affected the properties of the aqueous pandan leaf extract. 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Life Sciences & Biomedicine
Science & Technology
title Effect of solid‐based feed concentration and water temperature on physicochemical, chlorophyll and antioxidative properties of Pandanus amaryllifolius leaf extract
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