Thermal treatments affected to quality attributes of Solanum procumbens Lour.

Authors

DOI:

https://doi.org/10.14719/pst.1370

Abstract

Solanum procumbens Lour. plant has been distributed in many places of Vietnam and tropical regions. Its extract includes numerous therapeutic properties in pharmacopeia. This research evaluates the possibility of dried herbal tea production from this valuable phytochemical source. Different variables of vapor steaming, convective drying, roasting are verified to monitor the degradation of total phenolic content, total flavonoid content, diphenylpicrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP) and overall acceptance in Solanum procumbens. Results show that Solanum procumbens should be blanched by steaming within 45 s as primary treatment, dehydrated at 45/7.0 ºC/hrs, roasted at 150/20 ºC/min to preserve the most antioxidant constituents with total phenolic content, total flavonoid content, half inhibitory concentration (IC50) of DPPH, FRAP as well as the highest organoleptic value. High retention of total phenolic content, total flavonoid content, antioxidant power as well as high sensory score of the dried Solanum procumbens herbal tea plays an important decision in consumer preference and acceptance. All these processing steps can be performed in simple handling with universal available equipments like steaming oven, convective drier and roasting oven. Findings in this study will be useful data for house-hold scale production.

Downloads

Download data is not yet available.

References

Le HTA. Steroidal saponins from Solanum procumbens growing in Vietnam. Journal of Multidisciplinary Engineering Science and Technology 2017;4(9):8222-25. http://www.jmest.org/wp-content/uploads/JMESTN42352403.pdf

Abhishek RU, Thippeswamy S, Manjunath K, Mohana DC. Antifungal and antimycotoxigenic potency of Solanum torvum Swartz. leaf extract: isolation and identification of compound active against mycotoxigenic strains of Aspergillus flavus and Fusarium verticillioides. Journal of Applied Microbiology. 2015;119(6):1624-36. https://doi.org/10.1111/jam.12956

Tran TTT, Dang HP, Nguyen TN. Chemical constituents from methanolic extract of Solanum procumbens Lour. (Solanaceae). Vietnam Journal of Science, Technology and Engineering. 2019;61(3):9-11.

Nguyen XH, Nguyen TN, Nguyen TTM. Chemical constituents isolated from the whole plant of Solanum procumbens. Science and Technology Development Journal - Natural Sciences. 2019;2(6):134-38. https://doi.org/10.32508/stdjns.v2i6.854

Nguyen NT, Tran TTT, Dang HP, Le HT, Nguyen XH, Do VNT, Nguyen TTM. A new 8,3?-neolignan from Solanum procumbens Lour., Natural Product Research. 2021;3:1-7. https://doi.org/10.1080/14786419.2021.1916746

Deng LZ, Mujumdar AS, Zhang Q, Yang XH, Wang J, Zheng ZA, Gao ZJ, Xiao HW. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – A comprehensive review. Critical Reviews in Food Science and Nutrition. 2019;59(9):1408–32. https://doi.org/10.1080/10408398.2017.1409192

Sledz M, Wiktor A, Rybak K, Nowacka M, Witrowa-Rajchert D. The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Applied Acoustics. 2016;103:148–56. https://doi.org/10.1016/j.apacoust.2015.05.006

Ahmed J, Shivhare US, Singh G. Drying characteristics and product quality of coriander leaves. Food and Bioproducts Processing. 2001;79(2):103–36. https://doi.org/10.1205/096030801750286258

Oboh G. Effect of blanching on the antioxidant properties of some tropical green leafy vegetables. Lwt - Food Science and Technology. 2005;38(5):513–17. https://doi.org/10.1016/j.lwt.2004.07.007

Orphanides A, Goulas V, Gekas V. Drying technologies: Vehicle to high-quality herbs. Food Engineering Reviews. 2016;8(2):164–80. https://doi.org/10.1007/s12393-015-9128-9

Muller J. Convective drying of medicinal, aromatic and spice plants: a review. Stewart Postharvest Review. 2007;4:2.

Szychowski PJ, Lech K, Sendra E, Hernández F, Figiel A, Wojdy?o A, Carbonell-Barrachina A. Kinetics, biocompounds, antioxidant activity and sensory attributes of quinces as affected by drying method. Food Chemistry. 2018;255:157–64. https://doi.org/10.1016/j.foodchem.2018.02.075

Barbosa FDF, Barbosa LCA, Melo EC, Botelho FM, Santos RHS. Effect of drying air temperature upon the content and chemical composition of the essential oil from Lippia alba (Mill) N. E. Brown. Quimica Nova. 2006;29(6):1221–25.

Calin-Sanchez A, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina AA, Figiel A. Comparison of traditional and novel drying techniques and its effect on quality of fruits, vegetables and aromatic herbs. Foods. 2020;9(9):1261. https://doi.org/10.3390/foods9091261

Pydi-Setty Y, Ramana-Murth JV. Development of a model for drying of solids in a continuous fluidized bed dryer. Indian Journal of Chemical Technology. 2003;10:477–82.

Ozbek B, Dadali G. Thin-layer drying characteristics and modelling of mint leaves undergoing microwave treatment. Journal of Food Engineering. 2007;83(4):541–49. https://doi.org/10.1016/j.jfoodeng.2007.04.004

Fennell CW, Light ME, Sparg SG, Stafford GI, Van Staden J. Assessing African medicinal plants for efficacy and safety: Agricultural and storage practices. Journal of Ethnopharmacology. 2004;95(2-3):113–21. https://doi.org/10.1016/j.jep.2004.05.025

Mathlouthi M. Water content, water activity, water structure and the stability of foodstuffs. Food Control. 2001;12(7):409–17. https://doi.org/10.1016/S0956-7135(01)00032-9

Traore A, Diallo M, Gueye PEHO, Wague A, Lutgen P, Sarr O, Mboup S. Characterization of element and mineral content in Artemisia annua and Camellia sinensis leaves by handheld X-ray fluorescence. African Journal of Biotechnology. 2013;12(26):4179-86. https://doi.org/10.5897/AJB12.2243

Minh PN. Various variables in production of dried Roselle (Hibiscus sabdariffa L.) calyx herbal tea. Bioscience Research. 2020;17(2):941-47. https://www.isisn.org/BR17(2)2020/941-947-17(2)2020BR20-109.pdf

Tizian K, Jonathan IK, Vera G, Tabata RR, Steffen S, Dirk WL. A review of coffee by-products including leaf, flower, cherry, husk, silver skin, spent grounds as novel foods within the European Union. Foods. 2020;9:665. https://doi.org/10.3390/foods9050665

Borrelli RC, Esposito F, Napolitano A, Ritieni A, Fogliano V. Characterization of a new potential functional ingredient: Coffee silverskin. Journal Agriculture Food Chemistry. 2004;52(5):1338–43. https://doi.org/10.1021/jf034974x

Rungnattakan P, Preeyapa S, Suksan A, Patchanee Y, Aussama S. Effect of roasting and kneading on antioxidant activity and consumer acceptance towards asiatic pennywort tea. MATEC Web of Conferences 2018;187:01004. https://doi.org/10.1051/matecconf/201818701004

Marcason W. What is green coffee extract? Journal Acadamic Nutrient Dietary 2013;113(2):364. https://doi.org/10.1016/j.jand.2012.12.004

Sharma P, Gujral HS. Effect of sand roasting and microwave cooking on antioxidant activity of barley. Food Research International. 2011;44(1):235-40. https://doi.org/10.1016/j.foodres.2010.10.030

Josef M, Jason THK. Use of pressure manifestations following the water plasma expansion for phytomass disintegration. Water Science Technology. 2013;67(8):1695–700. https://doi.org/10.2166/wst.2013.041

Josef M, Yoshikazu K, Masami U, Yoshinobu K. Commercial-scale utilization of greenhouse residues. Biotechnology and Applied Biochemistry. 2013;60(2):253-58. https://doi.org/10.1002/bab.1055

Nguyen PM. Investigation of Thermal Treatment on Phytochemical Components of Artichoke (Cynara scolymus). Journal of Entomological Research. 2020;44(2):335-37. http://dx.doi.org/10.5958/0974-4576.2020.00057.2

Singleton VL, Rossi JAJR. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. American Journal of Enology and Viticulture. 1965;16:144–58.

Mandal S, Patra A, Samanta A, Roy S, Mandal A, Mahapatra TD, Pradhan S, Das K, Nandi DK. Analysis of phytochemical profile of Terminalia arjuna bark extract with antioxidative and antimicrobial properties. Asian Pacific Journal of Tropical Biomedicine. 2013;3(12):960-66. https://doi.org/10.1016/S2221-1691(13)60186-0

Andriana Y, Xuan TD, Quy TN, Minh TN, Van TM, Viet TD. Antihyperuricemia, antioxidant and antibacterial activities of Tridax procumbens L. Foods. 2019;8:21. https://doi.org/10.3390/foods8010021

Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Analytical Biochemistry. 1996;239(1):70-76. https://doi.org/10.1006/abio.1996.0292

Weil M, Sing ASC, Meot J, Boulanger R, Bohuon P. Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense. Food Chemistry. 2017;219:274–81. https://doi.org/10.1016/j.foodchem.2016.09.144

Rodriguez O, Eim V, Rossello C, Femenia A, Carcel JA, Simal S. Application of power ultrasound on the convective drying of fruits and vegetables: Effects on quality. Journal of Science Food Agriculture. 2017;98(5):1660–73. https://doi.org/10.1002/jsfa.8673

Rocha T, Lebert A, Marty AC. Effect of pretreatments and drying conditions on drying rate and colour retention of basil (Ocimum basilicum). LWT. 1993;26(5):456-63.

Minh PN. Impact of roasting to total phenolic, flavonoid and antioxidant activities in root, bark and leaf of Polyscias fruticosa. Journal of Pharmaceutical Research International. 2020;32(2):13-17. https://doi.org/10.9734/jpri/2020/v32i230398

Muliterno MM, Rodrigues D, De Lima FS, Ida EI, Kurozawa LE. Conversion/degradation of isoflavones and color alterations during the drying of okara. LWT. 2017;75:512–19. https://doi.org/10.1016/j.lwt.2016.09.031

Venskutonis PR. Effect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officinalis L.). Food Chemistry. 1997;59(2):219–27. https://doi.org/10.1016/S0308-8146(96)00242-7

Hevia F, Melin P, Berti M, Fischer S, Pinochet C. Effect of drying temperature and air speed on cichoric acid and alkylamide content of Echinacea purpurea. Acta Horticulturae (ISHS). 2002;576:321–25. https://doi.org/10.17660/ActaHortic.2002.576.48

Raghavi L, Moses J, Anandharamakrishnan C. Refractance window drying of foods: A review. Journal of Food Engineering. 2018;222:267–75.

Wojdy?o A, Figiel A, Legua P, Lech K, Carbonell-Barrachina A, Hernandez F. Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method. Food Chemistry. 2016;207:170–79. https://doi.org/10.1016/j.foodchem.2016.03.099

Agudelo C, Barros L, Santos-Buelga C, Martinez-Navarrete N, Ferreira IC. Phytochemical content and antioxidant activity of grapefruit (Star ruby): A comparison between fresh freeze-dried fruits and different powder formulations. LWT 2017;80:106–12. https://doi.org/10.1016/j.lwt.2017.02.006

Y?lmaz FM, Yuksekkaya S, Vardin H, Karaaslan M. The effects of drying conditions on moisture transfer and quality of pomegranate fruit leather (pestil). Journal of Saudi Society Agriculture Science. 2017;16(1):33–40. https://doi.org/10.1016/j.jssas.2015.01.003

Mendez-Lagunas LL, Rodriguez-Ramirez J, Cruz-Gracida M, Torres SS, Barriada-Bernal G. Convective drying kinetics of strawberry (Fragaria ananassa): Effects on antioxidant activity, anthocyanins and total phenolic content. Food Chemistry. 2017;230:174–81. https://doi.org/10.1016/j.foodchem.2017.03.010

Gupta M, Sehgal VK, Arora S. Optimization of drying process parameters for cauliflower drying. Journal of Food Science Technology. 2011;50:62–69. https://doi.org/10.1007/s13197-011-0231-5

Grant T, Ingegerd S, Federico GG. A review of drying methods for improving the quality of dried herbs, Critical Reviews in Food Science and Nutrition. 2021;61(11):1763-86. https://doi.org/10.1080/10408398.2020.1765309

Borchani C, Besbes S, Masmoudi M, Blecker C, Paquot M, Attia H. Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates. Food Chemistry. 2011;125(4):1194–201. https://doi.org/10.1016/j.foodchem.2010.10.030

Calin-Sanchez A, Figiel A, Hernandez F, Melgarejo P, Lech K, Carbonell-Barrachina A. Chemical composition, antioxidant capacity and sensory quality of pomegranate (Punica granatum L.) arils and rind as affected by drying method. Food Bioprocess Technology. 2012;6:1644–54. https://doi.org/10.1007/s11947-012-0790-0

Michalska-Ciechanowska A, Wojdy?o A, Lech K, ?ysiak G, Figiel A. Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders. LWT 2017;78:114–21. https://doi.org/10.1016/j.lwt.2016.12.008

Kyi TM, Daud WRW, Mohammad AB, Samsudin MW, Kadhum AAH, Talib MZM. The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans. International Journal of Food Science Technology. 2005;40(3):323–31. https://doi.org/10.1111/j.1365-2621.2005.00959.x

Shaw M, Meda V, Tabil L, Opoku A. Drying and color characteristics of coriander foliage using convective thin-layer and microwave drying. Journal of Microwave Power and Electromagnetic Energy. 2016;41(2):56–65. https://doi.org/10.1080/0832782311688559

Deans SG, Svoboda KP, Bartlett MC. Effect of microwave oven and warm-air drying on the microflora and volatile oil profile of culinary herbs. Journal of Essential Oil Research. 1991;3(5):341–47. https://doi.org/10.1080/10412905.1991.9697954

Ali MA, Yusof YA, Chin NL, Ibrahim MN, Basra SMA. Drying kinetics and colour analysis of Moringa oleifera leaves. Agriculture and Agricultural Science Procedia. 2nd International Conference on Agricultural and Food Engineering (Cafe 2014) - New Trends Forward. 2014;2:394–400. https://doi.org/10.1016/j.aaspro.2014.11.055

Harbourne N, Marete E, Jacquier JC, O'Riordan D. Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). Lwt - Food Science and Technology. 2009;42(9):1468–73. https://doi.org/10.1016/j.lwt.2009.05.005

Yi WG, Wetzstein HY. Effects of drying and extraction conditions on the biochemical activity of selected herbs. Horticulture Science. 2011;4(1):70–3. https://doi.org/10.21273/HORTSCI.46.1.70

Xu W, Shengpeng W, Junrong L, Yong J, Mingxing L, Jiliang C, Baolin B, Changjiang H. Seeing the unseen of Chinese herbal medicine processing (Paozhi): Advances in new perspectives. Chinese Medicine. 2018;13:4. https://doi.org/10.1186/s13020-018-0163-3

Zzaman W, Yang TA. Moisture, color and texture changes in cocoa beans during superheated steam roasting. Journal of Food Processing and Preservation. 2014;38(3):1364-70. https://doi.org/10.1111/jfpp.12098

Zhang J, Zhang ZZ, Zhou YB, Ling TJ, Wan. Chinese dark teas: Postfermentation, chemistry and biological activities. Food Research International. 2013;53(2):600-07. https://doi.org/10.1016/j.foodres.2013.01.016

Lim YY, Murtijaya J. Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT-Food Science and Technology. 2007;40(9):1664–69. https://doi.org/10.1016/j.lwt.2006.12.013

Naheed Z. Effect of rolling, fermentation and drying on the quality of black tea. Sarhad Journal of Agriculture. 2007;23:577-80.

Published

15-10-2021 — Updated on 01-01-2022

How to Cite

1.
Minh NP. Thermal treatments affected to quality attributes of Solanum procumbens Lour. Plant Sci. Today [Internet]. 2022 Jan. 1 [cited 2024 Nov. 4];9(1):150–156. Available from: https://horizonepublishing.com/journals/index.php/PST/article/view/1370

Issue

Section

Research Articles

Most read articles by the same author(s)