Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves
4
Issued Date
2022-06-01
Resource Type
eISSN
22237747
Scopus ID
2-s2.0-85131241404
Journal Title
Plants
Volume
11
Issue
11
Rights Holder(s)
SCOPUS
Bibliographic Citation
Plants Vol.11 No.11 (2022)
Suggested Citation
Kittibunchakul S., Hudthagosol C., Sanporkha P., Sapwarobol S., Suttisansanee U., Sahasakul Y. Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves. Plants Vol.11 No.11 (2022). doi:10.3390/plants11111515 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/83221
Title
Effects of Maturity and Thermal Treatment on Phenolic Profiles and In Vitro Health-Related Properties of Sacha Inchi Leaves
Author's Affiliation
Other Contributor(s)
Abstract
Sacha inchi (Plukenetia volubilis L.) has been adopted as a novel economic crop with well-studied nutritional and bioactive benefits for human health. Sacha inchi seeds and oil have high commercial value but scant research has focused on its leaves. This study investigated and compared phenolic compositions, antioxidant potentials and in vitro health-related properties of both young and mature sacha inchi leaves after freeze-drying and oven-drying processes. Results showed that p-coumaric acid, 4-hydroxybenzoic acid, ferulic acid and gallic acid were predominantly detected in both young and mature leaves that also exhibited similar total phenolic contents (TPCs), while higher TPCs were detected in freeze-dried than in oven-dried leaves. Mature leaves exhibited higher antioxidant potential than young leaves after freeze-drying, while the opposite results were observed for oven-drying. Overall in vitro health-related activities were higher in mature leaves compared to young leaves regardless of the drying process. Knowledge gained from this study can be used to encourage prospective utilization of sacha inchi leaves as a source of health-promoting compounds. This, in turn, will increase the commercial value of the leaves and provide a wider market variety of sacha inchi products.