evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss

Nidal Jaradat

Makale detayları

evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss

Yazarlar:

Nidal Jaradat

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmacognosy

Dergi:

Journal of Research in Pharmacy Vol.22 Issue 1, pp.52-58

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001346053

pISSN:

2630-6344

Anahtar kelimeler:

Özet:

 Arum palaestinum is one of the famous wild plants that have been used since the ancient time in the Palestinian folk food and medicine. However, it needs particular cooking steps to decrease its numbing taste. We investigated the impact of cooking, measures on taste, total phenols and antioxidant activity of wild A. palaestinum by using an Alpha-Astree Electronic tongue ET, which is used for food taste assessment. In this study, the A. palaestinum was cooked in different ways. We used Folin Ciocalteus process to compare total phenols, where radical scavenging assay was used to evaluate the antioxidant activity using 2, 2-diphenyl1-picrylhydrazyl-hydrate DPPH. Our results showed that a very significant discrimination of the samples with different distances between groups p-values  0.001 in the ET results coupled with the principal component analysis PCA. The samples were in the following order in term of numbing taste: Fresh  dried  cooked. Moreover, the pattern discrimination index between A and C, B and C and A and B were 88, 96.36, and 98, respectively, which suggests that C and A are the most similar preparations in term of taste, while B is the worst one. Our results reveal that the cooking and dried A. palaestinum showed a lower numbing taste by ET, while the antioxidant activities showed a marked correlation with the total phenolic contents. As a result, we concluded that the oven dried preparing method home roasting for A. palaestinum is the most efficient method for consumption or preparing bioactive supplements for nutraceutical and pharmaceutical supplements.

 Arum palaestinum is one of the famous wild plants that have been used since the ancient time in the Palestinian folk food and medicine. However, it needs particular cooking steps to decrease its numbing taste. We investigated the impact of cooking, measures on taste, total phenols and antioxidant activity of wild A. palaestinum by using an Alpha-Astree Electronic tongue ET, which is used for food taste assessment. In this study, the A. palaestinum was cooked in different ways. We used Folin Ciocalteus process to compare total phenols, where radical scavenging assay was used to evaluate the antioxidant activity using 2, 2-diphenyl1-picrylhydrazyl-hydrate DPPH. Our results showed that a very significant discrimination of the samples with different distances between groups p-values  0.001 in the ET results coupled with the principal component analysis PCA. The samples were in the following order in term of numbing taste: Fresh  dried  cooked. Moreover, the pattern discrimination index between A and C, B and C and A and B were 88, 96.36, and 98, respectively, which suggests that C and A are the most similar preparations in term of taste, while B is the worst one. Our results reveal that the cooking and dried A. palaestinum showed a lower numbing taste by ET, while the antioxidant activities showed a marked correlation with the total phenolic contents. As a result, we concluded that the oven dried preparing method home roasting for A. palaestinum is the most efficient method for consumption or preparing bioactive supplements for nutraceutical and pharmaceutical supplements.

 Arum palaestinum is one of the famous wild plants that have been used since the ancient time in the Palestinian folk food and medicine. However, it needs particular cooking steps to decrease its numbing taste. We investigated the impact of cooking, measures on taste, total phenols and antioxidant activity of wild A. palaestinum by using an Alpha-Astree Electronic tongue ET, which is used for food taste assessment. In this study, the A. palaestinum was cooked in different ways. We used Folin Ciocalteus process to compare total phenols, where radical scavenging assay was used to evaluate the antioxidant activity using 2, 2-diphenyl1-picrylhydrazyl-hydrate DPPH. Our results showed that a very significant discrimination of the samples with different distances between groups p-values  0.001 in the ET results coupled with the principal component analysis PCA. The samples were in the following order in term of numbing taste: Fresh  dried  cooked. Moreover, the pattern discrimination index between A and C, B and C and A and B were 88, 96.36, and 98, respectively, which suggests that C and A are the most similar preparations in term of taste, while B is the worst one. Our results reveal that the cooking and dried A. palaestinum showed a lower numbing taste by ET, while the antioxidant activities showed a marked correlation with the total phenolic contents. As a result, we concluded that the oven dried preparing method home roasting for A. palaestinum is the most efficient method for consumption or preparing bioactive supplements for nutraceutical and pharmaceutical supplements.

 Arum palaestinum is one of the famous wild plants that have been used since the ancient time in the Palestinian folk food and medicine. However, it needs particular cooking steps to decrease its numbing taste. We investigated the impact of cooking, measures on taste, total phenols and antioxidant activity of wild A. palaestinum by using an Alpha-Astree Electronic tongue ET, which is used for food taste assessment. In this study, the A. palaestinum was cooked in different ways. We used Folin Ciocalteus process to compare total phenols, where radical scavenging assay was used to evaluate the antioxidant activity using 2, 2-diphenyl1-picrylhydrazyl-hydrate DPPH. Our results showed that a very significant discrimination of the samples with different distances between groups p-values  0.001 in the ET results coupled with the principal component analysis PCA. The samples were in the following order in term of numbing taste: Fresh  dried  cooked. Moreover, the pattern discrimination index between A and C, B and C and A and B were 88, 96.36, and 98, respectively, which suggests that C and A are the most similar preparations in term of taste, while B is the worst one. Our results reveal that the cooking and dried A. palaestinum showed a lower numbing taste by ET, while the antioxidant activities showed a marked correlation with the total phenolic contents. As a result, we concluded that the oven dried preparing method home roasting for A. palaestinum is the most efficient method for consumption or preparing bioactive supplements for nutraceutical and pharmaceutical supplements.

Makale detayları

evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss

Yazarlar:

Nidal Jaradat

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmacognosy

Dergi:

Journal of Research in Pharmacy Vol.22 Issue 1, pp.52-58

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001346053

pISSN:

2630-6344

arum palaestinum

antioxidants

total phenolic content

edible wild plants

Sayı

Makale detayları

evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss

Yazarlar: Nidal Jaradat

Yayıncı: Marmara University

Ana Başlıklar: Pharmacognosy

Dergi: Journal of Research in Pharmacy Vol.22 Issue 1, pp.52-58

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001346053

pISSN: 2630-6344

arum palaestinum

antioxidants

total phenolic content

edible wild plants

Sayı

Yazarlar:

Nidal Jaradat

Yayıncı:

Marmara University

Ana Başlıklar:

Pharmacognosy

Dergi:

Journal of Research in Pharmacy Vol.22 Issue 1, pp.52-58

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001346053

pISSN:

2630-6344