Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours
Abstract This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and...
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2024-02-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100404&tlng=en |
| _version_ | 1797323518762811392 |
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| author | Samantha Arnie Wibowo Ingrid Suryanti Surono |
| author_facet | Samantha Arnie Wibowo Ingrid Suryanti Surono |
| author_sort | Samantha Arnie Wibowo |
| collection | DOAJ |
| description | Abstract This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and banana flours, namely, F1, F2, F3, and F4. The antioxidant activity, TPC, and TFC of formulated biscuits as well as control biscuit with 100% of wheat flour were assessed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), Folin-Ciocalteu, and aluminium chloride method, respectively. TPC, TFC, and antioxidant activity were significantly higher in all formulated biscuits as compared to the control biscuit. The best biscuit formulation containing 3% moringa leaf, 15% tempeh, and 20% banana flours showed significant and the highest TPC (0.98 ± 0.062) mg GAE/g, TFC (0.95 ± 0.095) mg QE/g, and antioxidant activity measured as IC50 value was 3.86 ± 0.091 mg/mL, compared to other biscuit formulas containing moringa leaf, tempeh, and banana flours. |
| first_indexed | 2024-03-08T05:29:50Z |
| format | Article |
| id | doaj.art-4cba0dd88aa846a280db0519a590a9e8 |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-03-08T05:29:50Z |
| publishDate | 2024-02-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-4cba0dd88aa846a280db0519a590a9e82024-02-06T07:39:53ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232024-02-012710.1590/1981-6723.06823Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa floursSamantha Arnie WibowoIngrid Suryanti Suronohttps://orcid.org/0000-0002-2222-609XAbstract This research aimed to enhance the antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC) of formulated biscuits with moringa leaf, tempeh and banana flours. Four formulated biscuits have been developed with different percentages of moringa leaves, tempeh and banana flours, namely, F1, F2, F3, and F4. The antioxidant activity, TPC, and TFC of formulated biscuits as well as control biscuit with 100% of wheat flour were assessed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), Folin-Ciocalteu, and aluminium chloride method, respectively. TPC, TFC, and antioxidant activity were significantly higher in all formulated biscuits as compared to the control biscuit. The best biscuit formulation containing 3% moringa leaf, 15% tempeh, and 20% banana flours showed significant and the highest TPC (0.98 ± 0.062) mg GAE/g, TFC (0.95 ± 0.095) mg QE/g, and antioxidant activity measured as IC50 value was 3.86 ± 0.091 mg/mL, compared to other biscuit formulas containing moringa leaf, tempeh, and banana flours.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100404&tlng=enTotal phenolicsFlavonoidsAntioxidant activityFunctional biscuitMoringaTempeh |
| spellingShingle | Samantha Arnie Wibowo Ingrid Suryanti Surono Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours Brazilian Journal of Food Technology Total phenolics Flavonoids Antioxidant activity Functional biscuit Moringa Tempeh |
| title | Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours |
| title_full | Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours |
| title_fullStr | Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours |
| title_full_unstemmed | Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours |
| title_short | Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours |
| title_sort | phenolic content and antioxidant activity of formulated biscuits with banana tempeh and moringa flours |
| topic | Total phenolics Flavonoids Antioxidant activity Functional biscuit Moringa Tempeh |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100404&tlng=en |
| work_keys_str_mv | AT samanthaarniewibowo phenoliccontentandantioxidantactivityofformulatedbiscuitswithbananatempehandmoringaflours AT ingridsuryantisurono phenoliccontentandantioxidantactivityofformulatedbiscuitswithbananatempehandmoringaflours |