Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf
“Sukun” or breadfruit, scientifically known as Artocarpus altilis contained several nutritive and pharmaceutical values. The objectives of this study were to determine the sensory attributes, phytochemicals, antioxidant activity, nutritional content, and physicochemical, of herbal tea prepared f...
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| Format: | Conference or Workshop Item |
| Language: | English |
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2018
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| Online Access: | http://eprints.uthm.edu.my/7030/ http://eprints.uthm.edu.my/7030/1/P10117_cdb100bec801595ecb7eff4edaf89b9b.pdf |
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| author | Azli, Siti Nur Shafiqah Abu Bakar, Mohd Fadzelly Sanusi, Shuaibu Babaji Awang-Kanak, Fadzilah |
| author_facet | Azli, Siti Nur Shafiqah Abu Bakar, Mohd Fadzelly Sanusi, Shuaibu Babaji Awang-Kanak, Fadzilah |
| author_sort | Azli, Siti Nur Shafiqah |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | “Sukun” or breadfruit, scientifically known as Artocarpus altilis contained several nutritive and pharmaceutical
values. The objectives of this study were to determine the sensory attributes, phytochemicals, antioxidant activity, nutritional
content, and physicochemical, of herbal tea prepared from A. altilis leaf at three different infusion temperatures (i.e. 45°C,
80 °C and 100°C). The samples were prepared by using hot water extraction method, and all extracts were later analysed for
sensory attributes, phytochemical content, nutritional content, and also tested for antioxidant activity by using DPPH,
FRAP, and ABTS assays. The sensory testing score where the highest score belonged to sample 357, infusion at 100°C with
the score of 5.6±2.1, followed by sample 790, infusion at 80°C and 539, infusion at 45°C where both scored 4.9±1.9 and
4.2±2.1, respectively. Total phenolic (9.76±0.86) and total flavonoid (47.22±0.01) contents of A. altilis leaf tea was highest
at 100°C of infusion temperature. As for antioxidant activity tests, the results demonstrated the same trend, that A. altilis
leaf tea infused at 100°C of water displayed the highest antioxidant activity as for DPPH (8.84±0.04), FRAP (30.99±0.01),
and ABTS (45.42±0.01) assays. Nutritional content for the highest infusion temperature (100°C) was 0.13%
(carbohydrates), 0.1% (protein), 0.2% (fat), 0.04±0.01% (ash) and 99.53±0.23% (moisture content). Meanwhile, the
concentration of sodium, calcium, potassium, and magnesium for that infusion was 0.34±0.03, 3.11±0.25, 1.18±0.05 and
0.81±0.06 mg/L, respectively. The physical properties were 0.66±0.01 for water activity, 0.2% total soluble solid and
reading of color L*, a* and b* was 65.05±0.8, -0.87±0.08 and 20.66±0.1, respectively. As a conclusion, A. altilis dry leaf
infused at 100°C displayed the highest antioxidant and phytochemicals properties and can be considered as functional food
and nutraceutical. |
| first_indexed | 2025-11-15T20:18:55Z |
| format | Conference or Workshop Item |
| id | uthm-7030 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:18:55Z |
| publishDate | 2018 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-70302022-05-24T01:32:42Z http://eprints.uthm.edu.my/7030/ Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf Azli, Siti Nur Shafiqah Abu Bakar, Mohd Fadzelly Sanusi, Shuaibu Babaji Awang-Kanak, Fadzilah T Technology (General) “Sukun” or breadfruit, scientifically known as Artocarpus altilis contained several nutritive and pharmaceutical values. The objectives of this study were to determine the sensory attributes, phytochemicals, antioxidant activity, nutritional content, and physicochemical, of herbal tea prepared from A. altilis leaf at three different infusion temperatures (i.e. 45°C, 80 °C and 100°C). The samples were prepared by using hot water extraction method, and all extracts were later analysed for sensory attributes, phytochemical content, nutritional content, and also tested for antioxidant activity by using DPPH, FRAP, and ABTS assays. The sensory testing score where the highest score belonged to sample 357, infusion at 100°C with the score of 5.6±2.1, followed by sample 790, infusion at 80°C and 539, infusion at 45°C where both scored 4.9±1.9 and 4.2±2.1, respectively. Total phenolic (9.76±0.86) and total flavonoid (47.22±0.01) contents of A. altilis leaf tea was highest at 100°C of infusion temperature. As for antioxidant activity tests, the results demonstrated the same trend, that A. altilis leaf tea infused at 100°C of water displayed the highest antioxidant activity as for DPPH (8.84±0.04), FRAP (30.99±0.01), and ABTS (45.42±0.01) assays. Nutritional content for the highest infusion temperature (100°C) was 0.13% (carbohydrates), 0.1% (protein), 0.2% (fat), 0.04±0.01% (ash) and 99.53±0.23% (moisture content). Meanwhile, the concentration of sodium, calcium, potassium, and magnesium for that infusion was 0.34±0.03, 3.11±0.25, 1.18±0.05 and 0.81±0.06 mg/L, respectively. The physical properties were 0.66±0.01 for water activity, 0.2% total soluble solid and reading of color L*, a* and b* was 65.05±0.8, -0.87±0.08 and 20.66±0.1, respectively. As a conclusion, A. altilis dry leaf infused at 100°C displayed the highest antioxidant and phytochemicals properties and can be considered as functional food and nutraceutical. 2018 Conference or Workshop Item PeerReviewed text en http://eprints.uthm.edu.my/7030/1/P10117_cdb100bec801595ecb7eff4edaf89b9b.pdf Azli, Siti Nur Shafiqah and Abu Bakar, Mohd Fadzelly and Sanusi, Shuaibu Babaji and Awang-Kanak, Fadzilah (2018) Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf. In: The 3rd International Conference on Applied Science and Technology (ICAST’18), 10-12 April 2018, Penang. https://doi.org/10.1063/1.5055432 |
| spellingShingle | T Technology (General) Azli, Siti Nur Shafiqah Abu Bakar, Mohd Fadzelly Sanusi, Shuaibu Babaji Awang-Kanak, Fadzilah Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal infusion from sukun (Artocarpus altilis) leaf |
| title | Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal
infusion from sukun (Artocarpus altilis) leaf |
| title_full | Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal
infusion from sukun (Artocarpus altilis) leaf |
| title_fullStr | Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal
infusion from sukun (Artocarpus altilis) leaf |
| title_full_unstemmed | Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal
infusion from sukun (Artocarpus altilis) leaf |
| title_short | Nutritional, phytochemical, antioxidant activity and sensory attributes of herbal
infusion from sukun (Artocarpus altilis) leaf |
| title_sort | nutritional, phytochemical, antioxidant activity and sensory attributes of herbal
infusion from sukun (artocarpus altilis) leaf |
| topic | T Technology (General) |
| url | http://eprints.uthm.edu.my/7030/ http://eprints.uthm.edu.my/7030/ http://eprints.uthm.edu.my/7030/1/P10117_cdb100bec801595ecb7eff4edaf89b9b.pdf |