The 15th FOOD INNOVATION ASIA CONFERENCE 2013
13th -14th June 2013
BITEC Bangna, Bangkok, Thailand
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author with comma (,), authors’ affiliation should be superscripted above the name1,
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Introduction: Indicated problem and significance of research
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Objective: The objective(s) of the study
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The 15th FOOD INNOVATION ASIA CONFERENCE 2013
13th -14th June 2013
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BITEC Bangna, Bangkok, Thailand
Stability of color, antioxidant and total phenolic compounds from
Pandan leaves extract prepared by spray drying
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Benjawan Jamsai, 1 Natticha Chirapanyanon, 1Aomrutai Auntachai and
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Arunsri Leejeerajumnean*
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn
University, Nakorn Pathom, Thailand
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Corresponding author: arunsri@su.ac.th
Abstract
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In Thai desserts, such as Kanhomchan, Zalim and Lodchong, always use fresh pandan
leaves (Pandanus amaryllifolius) for green color and flavor. However, the preparing
processes of extracting the juice of pandan leaves are quite complicated process and time
consuming. So, in the commercial dessert production, pandan leaves extract powder
should be used instead of fresh leaves. The aim of this research was to investigate the
extracting method including the effect of temperatures and heating time on color,
antioxidant capacity and total phenolic compounds in pandan leaves. Pandan leaves were
collected from Banphaeo in Samutsakorn during January-February 2012. The samples
were prepared by extraction the fresh pandan leaves with distilled water in the ratio of
1:4. Three extraction methods were done; blanching at 97 ºC for 10 seconds (B),
blanching at 97 ºC for 10 seconds plus heating at 100 ºC for 5 min (B+H 5 min) and
blanching at 97 ºC for 10 seconds plus heating at 100 ºC for 10 min (B+H 10 min). All
the extracted liquid was made to powder by spray dryer. The change of color, antioxidant
and total phenolic compounds between the fresh leaves and the powder were compared.
The color was measured by color view. Antioxidant and phenol contents were also
analyzed. Sensory evaluation by 9-points Hedonic scale was tested. The results found that
blanching at 97 ºC for 10 seconds (B) gave the best condition for extraction pandan
leaves and the green value (b*), total phenolic compounds and antioxidant capacity of
fresh leaves were 13.36±0.10, 320±11.32 mgGAE/100 gram and 98±12.26% respectively
while the pandan powder had green value (b*), total phenolic compounds and antioxidant
capacity of 10.11±0.15, 285±9.22 mg GAE/100 gram and 61±2.06% respectively. For
the sensory evaluation, it was found that consumers preferred pandan powder (7.98±1.80)
more than fresh leaves (4.54±1.58). It may be due to the lost of strong greeny flavor of
fresh leaves after spray drying. The color of the pandan powder still closed to the fresh
leaves. So, in conclusion pandan leaves powder can be used instead of fresh leaves in
term of color and flavor but less phenolic compounds and antioxidant capacity.
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Keywords: Pandan, Spray drying, Antioxidant capacity, Total phenolic compounds