Sains Malaysiana 52(8)(2023): 2251-2266

http://doi.org/10.17576/jsm-2023-5208-07

Kesan Kaedah Pengeringan Berbeza terhadap Ciri Fizikokimia, Kandungan Fenol dan Aktiviti Antioksida Daun Galak Tua (Stemona curtisii)

(Effects of Different Drying Methods on Physicochemical Characteristics, Phenolic Content and Antioxidant Activity of Galak Tua Leaves (Stemona curtisii))

TAN HUI KIANG¹ & HASLANIZA HASHIM^1,2,*

¹Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

²Pusat Inovasi dan Teknologi Manisan (MANIS), Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia

Received: 7 March 2023/Accepted: 21 July 2023

Abstrak

Stemona curtisii, atau pokok Galak Tua berpotensi dalam memberikan manfaat kesihatan, perubatan serta sebagai racun perosak. Matlamat kajian ini adalah untuk menentukan kesan kaedah pengeringan yang berbeza (ketuhar, ketuhar gelombang mikro dan sinaran matahari) terhadap ciri fizikokimia, kandungan fenol dan aktiviti antioksida daun S. curtisii. Pengeringan ketuhar dijalankan pada suhu 40°C, 50°C dan 60°C selama 4.5-7 jam.  Pengeringan ketuhar gelombang mikro pula menggunakan kuasa output 540 W, 720 W dan 900 W selama 3-5 minit. Bagi pengeringan matahari, daun dikeringkan di bawah sinaran matahari pada julat suhu 25-37°C. Hasil kajian menunjukkan pengeringan ketuhar gelombang mikro merupakan kaedah yang paling berkesan untuk mengeringkan daun S. curtisii berbanding kaedah pengeringan yang lain. Pengeringan ketuhar gelombang mikro 900 W mendatangkan perubahan warna (ΔE) dan peningkatan nilai pH yang minimum secara signifikan (p<0.05) terhadap daun S. curtisii. Dapatan kajian telah menunjukkan pengeringan ketuhar gelombang mikro 900 W menghasilkan nilai jumlah kandungan fenol (TPC) dan nilai penurunan kuasa ferik (FRAP) tertinggi (p<0.05) pada daun S. curtisii. Pengeringan ketuhar gelombang mikro pada ketiga-tiga kuasa menunjukkan nilai DPPH dan ABTS yang lebih tinggi (p<0.05) daripada kaedah pengeringan yang lain. Kajian menunjukkan korelasi positif yang signifikan (p<0.05) antara kandungan fenol dengan aktiviti antioksida daun S. curtisii. Kesimpulannya, ketuhar gelombang mikro 900 W adalah paling sesuai untuk pengeringan daun S. curtisii dengan ia menghasilkan ciri fizikokimia, kandungan fenol dan aktiviti antioksida yang lebih baik berbanding kaedah pengeringan yang lain.

Kata kunci: Antioksida; daun Galak Tua (Stemona curtisii); fizikokimia; kaedah pengeringan; Stemonaceae

Abstract

Stemona curtisii or known as Galak Tua is well-known due to its benefit to health, medicine and as a pesticide. This study was aimed to determine the effect of different drying methods (oven, microwave and sun) on the physicochemical properties, phenolic content and antioxidant activities of S. curtisii leaves. Oven drying was used to dry the S. curtisii leaves at temperatures of 40 °C, 50 °C and 60 °C for 4.5-7 hours. For microwave drying, the output power was 540 W, 720 W and 900 W for 3-5 min. For sun drying, the leaves were dried under direct sunlight in the temperature range of 25-37 °C. Results showed that microwave oven drying is the most effective method for drying S. curtisii leaves compared to other drying methods studied. Microwave oven drying at 900 W caused a minimal colour change (ΔE) and smaller increase in pH value significantly (p<0.05) to S. curtisii leaves. Studies have shown that microwave oven drying at 900 W gave the highest total phenolic content (TPC) (56.94 ± 0.34 mg GAE/g) and ferric reducing power (FRAP) (1.39 ± 0.04 mg AEAC/g) values significantly (p<0.05) in S. curtisii leaves. Furthermore, microwave oven drying at all three powers showed significantly higher DPPH and ABTS values (p<0.05) compared to the other drying methods. There was a significant positive correlation (p<0.05) between phenolic content and antioxidant activity of S. curtisii leaves for different drying methods. Hence, it was concluded that microwave oven at 900 W is the most suitable for drying S. curtisii leaves, where it yielded better physicochemical properties, phenolic content and antioxidant activities than other methods.

Keywords: Antioxidant activity; drying methods; physicochemical; Stemonaceae; Stemona curtisii leaves

REFERENCES

Ademiluyi, A.O., Aladeselu, O.H., Oboh, G. & Boligon, A.A. 2018. Drying alters the phenolic constituents, antioxidant properties, alpha-amylase, and alpha-glucosidase inhibitory properties of Moringa (Moringa oleifera) leaf. Food Science & Nutrition 6(8): 2123-2133.

Alara, O.R., Abdurahman, N.H., Abdul Mudalip, S.K. & Olalere, O.A. 2019. Effect of drying methods on the free radicals scavenging activity of Vernonia amygdalina growing in Malaysia. Journal of King Saud University - Science 31(4): 495-499.

Alara, O.R., Abdurahman, N.H., Abdul Mudalip, S.K. & Olalere, O.A. 2017. Characterization and effect of extraction solvents on the yield and total phenolic content from Vernonia amygdalina leaves. Journal of Food Measurement and Characterization 12(1): 311-316.

Altay, K., Hayaloglu, A.A. & Dirim, S.N. 2019. Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods. Heat and Mass Transfer 55(8): 2173-2184.

Ariffah, A.H., Zamzahaila, M.Z., Aidilla, M. & Fauziah, T.A. 2019. Effect of different drying methods on antioxidant properties, stevioside and rebaudioside A content of stevia (Stevia rebaudiana bertoni) leaves. Asian Journal of Agriculture and Biology 7(1): 61-68.

Ariffah, A.H., Fauziah, T.A. & Zamzahaila, M.Z. 2017. Effect of drying methods on physicochemical activity of stevia leaves. Conference Paper on Proceeding Postgraduate Seminar 2017. Organised by School of Food Science and Technology Universiti Malaysia Terengganu. Terengganu, Malaysia.

Babu, A.K., Kumaresan, G., Raj, V.A.A. & Velraj, R. 2018. Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models. Renewable and Sustainable Energy Reviews 90: 536-556.

Benjamin, M.A.Z., Ng, S.Y., Saikim, F.H. & Rusdi, N.A. 2022. The effects of drying techniques on phytochemical contents and biological activities on selected bamboo leaaves. Molecules 27(19): 6458.

Borda-Yepes, V.H., Farid, C., Daza-Olivella, L.V., Alzate-Arbelaez, A.F., Rojano, B.A. & Raghavan, V.G.S. 2018. Effect of microwave and infrared drying over polyphenol content in Vaccinium meridionale (Swartz) dry leaves. Journal of Food Process Engineering 42(1): e12939.

Chen, J., Liu, S., Hou, Y., Luo, Y. & Han, W. 2022. Determination of leaf pH without grinding the sample: Is it closer to the reality? Forests 13(10): 1640-1650.

Ebert, T.A., Backus, E.A., Shugart, H.J. & Rogers, M.E. 2018. Behavioural plasticity in probing by Diaphorina citri (Hemiptera, Liviidae): Ingestion from phloem versus xylem is influenced by lead age and surface. Journal of Insect Behavior 31(2): 119-137.

Farahmandfar, R., Tirgarian, B., Dehghan, B. & Nemati, A. 2019. Comparison of different drying methods on bitter orange (Citrus aurantium L.) peel waste: Changes in physical (density and color) and essential oil (yield, composition, antioxidant and antibacterial) properties of powders. Journal of Food Measurement and Characterization 14(2): 862-875.

Guo, J., Wu, Y.Q., Wang, G.B., Wang, T.L. & Cao, F.L. 2020. Integrated analysis of the transcriptome and metabolome in young and mature leaves of Ginkgo biloba L. Industrial Crops and Products 143: 111906.

Hayat, K. 2020. Impact of drying methods on the functional properties of peppermint (Mentha piperita L.) leaves. Science Letters 8(1): 36-42.

Hihat, S., Remini, H. & Madani, K. 2017. Effect of oven and microwave drying on phenolic compounds and antioxidant capacity of coriander leaves. International Food Research Journal 24(2): 503-509.

Iwansyah, A.C., Manh, T.D., Andriana, Y., Aiman, H.M., Kormin, F., Cuong, D.X., Nguyen, X.H., Hoang, T.H., Dang, T.Y., Thinh, P.V., Lam, T.H. & Truong, N.M. 2020. Effects of various drying methods on selected physical and antioxidant properties of extracts from Moringa oliefera leaf waste. Sustainability 12(20): 8586-8598.

John, B., Perpetual, Y., Damian, L. & Collins, Q. 2017. Effect of drying methods on phytochemicals, antioxidant activity and total phenolic content of dandelion leaves. American Journal of Food and Nutrition 5(4): 136-141.

Kittibunchakul, S., Hudthagosol, C., Sanporkha, P., Sapwarobol, S., Suttisansanee, U. & Sahasakul, Y. 2022. Effects of maturity and thermal treatment on phenolic profiles and in vitro health-related properties of Sacha inchi leaves. Plants 11(11): 1515.

Klungboonkrong, V. & Phoungchandang, S. 2018. Microwave drying characteristics and qualities of dried Orthosiphon aristatus leaves. Asia-Pacific Journal of Science and Technology 23(1): APST-23.

Lasano, N.F., Rahmat, A., Ramli, N.S. & Abu Bakar, M.F. 2018. Effect of oven and microwave drying on polyphenols content and antioxidant capacity of herbal tea from Strobilanthes crispus leaves. Asian Journal of Pharmaceutical and Clinical Research 11(6): 363-368.

Liu, Y.Q., Shen, Y., Teng, L., Yang, L.F., Cao, K., Fu, Q. & Zhang, J. 2021. The traditional uses, phytochemistry, and pharmacology of Stemona species: A review. Journal of Ethnopharmacology 265: 113112.

Mali, S.B. & Butale, M.C. 2019. A review paper on different drying methods. International Journal of Engineering Research & Technology 8(5): 211-216.

Managa, M.G., Sultanbawa, Y. & Sivakumar, D. 2020. Effects of different drying methods on untargeted phenolic metabolites, and antioxidant activity in chinese cabbage (Brassica rapa L. subsp. Chinensis) and nightshade (Solanum retroflexum Dun.). Molecules 25(60): 1326-1349.

Miraei Ashtiani, S.H., Sturm, B. & Nasirahmadi, A. 2017. Effects of hot-air and hybrid hot-air microwave drying on drying kinetics and textural quality of nectarine slices. Heat and Mass Transfer 54(4): 915-927.

Mohammadipour, N. & Souri, M.K. 2019. Beneficial effects of glycine on growth and leaf nutrient concentrations of coriander (Coriandrum sativum) plants. Journal of Plant Nutrition 42(14): 1637-1644.

Mouhoubi, K., Boulekbache-Makhlouf, L., Mehaba, W., Himed-Idir, H. & Madani, K. 2022. Convective and microwave drying of coriander leaves: Kinetics characteristics and modeling, phenolic contents, antioxidant activity, and principal component analysis. Journal of Food Process Engineering 45(1): e13932.

Mustafa, I., Chin, N.L., Fakurazi, S. & Palanisamy, A. 2019. Comparison of phytochemicals, antioxidant and anti-inflammatory properties of sun-, oven- and freeze-dried ginger extracts. Foods 8(10): 456-467.

Nascimento, L.D.D., Silva, S.G., Cascaes, M.M., Costa, K.S.D., Figueiredo, P.L.B., Costa, C.M.L., Andrade, E.H.A. & De Faria, L.J.G. 2021. Drying effects on chemical composition and antioxidant activity of Lippia thymoides essential oil, a natural source of thymol. Molecules 26(9): 2621-2634.

Nayak, P.K., Mohan, C.C. & Radhakrishnan, K. 2018. Effect of microwave pretreatment on the color degradation kinetics in mustard greens (Brassica juncea). Chemical Engineering Communications 205(9): 1261-1273.

Neoh, Y.Y., Matanjun, P. & Lee, J.S. 2021. Effects of various drying processes on Malaysian brown seaweed, Sargassum polycystum pertaining to antioxidants content and activity. Transactions on Science and Technology 8(1): 25-37.

Nguyen Q.V. & H.V. Chuyen 2020. Processing of herbal tea from Roselle (Hibiscus sabdariffa L.): Effects of drying temperature and brewing conditions on total soluble solid, phenolic content, antioxidant capacity and sensory quality. Beverages 6(1): 2-11.

Norliza, A.L., Abdullah Luqman, C., Ong, P.Y., Embi, K. & Malek, S.A. 2021. The influence of drying temperature on the quality, morphology and drying characteristics of Cosmos caudatus. IOP Conference Series Materials Science and Engineering 991(1): 012038.

Nyo, A.M.T., Win, A. & Phyu, S. 2019. Study on phytochemical constituents and evaluation of radical scavenging activity of Myanmar traditional medicinal plant Stemona curtisii Hook F. International Journal of Research & Review 6(8): 393-398.

Orphanides, A., Goulas, V. & Gekas, V. 2015. Drying technologies: Vehicle to high-quality herbs. Food Engineering Reviews 8(2): 164-180.

Qu, F., Zhu, X., Ai, Z., Ai, Y., Qiu, F. & Ni, D. 2019. Effect of different drying methods on the sensory quality and chemical components of black tea. LWT- Food Science and Technology 99: 112-118.

Raja, K.S., Taip, F.S., Azmi, M.M.Z. & Shishir, M.R.I. 2019. Effect of pre-treatment and different drying methods on the physicochemical properties of Carica papaya L. leaf powder. Journal of the Saudi Society of Agricultural Sciences 18(2): 150-156.

Saifullah, M., Mccullum, R., Mccluskey, A. & Van Vuong, Q. 2021. Effect of drying techniques and operating conditions on the retention of color, phenolics, and antioxidant properties in dried lemon scented tea tree (Leptospermum petersonii) leaves. Journal of Food Processing and Preservation 45(3): e15257.

Saifullah, M., Mccullum, R., Mccluskey, A. & Van Vuong, Q. 2019. Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves. Heliyon 5(12): e03044.

Siakeng, R., Jawaid, M., Asim, M. & Siengchin, S. 2020. Accelerated weathering and soil burial effect on biodegradability, colour and texture of coir/pineapple leaf fibres/PLA biocomposites. Polymers (Basel) 12(2): 458-472.

Sim, Y.Y. & Nyam, K.L. 2019. Effect of different drying methods on the physical properties and antioxidant activities of Hibiscus cannabinus leaves. Journal of Food Measurement and Characterization 13(2): 1279-1286.

Siti Mahirah, M.Y., Rabeta, M.S. & Raiya Adiba, A. 2018. Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves. Food Research 2(5): 421-428.

Thamkaew, G., Sjoholm, I. & Galindo, F.G. 2021. A review of drying methods for improving the quality of dried herbs. Critical Reviews in Food Science and Nutrition 61(11): 1763-1786.

Tomasi, J.D.C., De Lima, G.G., Wendling, I., Helm, C.V., Hansel, F.A., De Godoy, R.C.B., Grunennvaldt, R.L., De Melo, T.O., Tomazzoli, M.M. & Deschamps, C. 2021. Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves. International Journal of Food Engineering 17(7): 551-560.

Ulewicz-Magulska, B. & Wesolowski, M. 2019. Total phenolic contents and antioxidants potential of herbs used for medical and culinary purposes. Plant Foods for Human Nutrition 74(1): 61-67.

Wan Najiyah Hanun, W.N., Nurul Najiha Ain, I., Woon, K.H., Azliana, A.B.S., Noor-Soffalina, S-S., Wan Aida, W.M. & Hafeedza, A.R. 2021. Effects of different drying methods and solvents on biological activities of Curcuma aeruginosa leaves extract. Sains Malaysiana 50(8): 2207-2218.

Wojdylo, A., Figiel, A., Lech, K. Nowieka, P. & Oszmiański, J. 2014. Effect of convective and vacuum-microwave drying on the bioactive compounds, color, and antioxidants capacity of sour cherries. Food and Bioprocess Technology 7: 829-841.

Yilmaz, P., Demirhan, E. & Özbek, B. 2021. Microwave drying effect on drying characteristic and energy consumption of Ficus carica Linn leaves. Journal of Food Process Engineering 44(10): 1-21.

*Corresponding author; email: haslaniza@ukm.edu.my