Strobilanthes crispus, known as Black Face General, is one of the herbs that are easily found in Malaysia. This final year project report entitled “NUTRITIONAL VALUE AND ANTIOXIDANT ACTIVITY OF NOODLES INCLUDING BLACK FACE COMMON (Strobilanthes crispus)” was prepared and submitted by SET SHU HUI as partial fulfillment of the requirements for the degree of Bachelor of Food Science (Honours) at Universiti Tunku Abdul Rahman. It is hereby certified that SET SHU HUI (ID No:17ADB02447) has completed this final year project report entitled "NUTRITIONAL VALUE AND ANTIOXIDANT ACTIVITY OF NOODLES SIMILAR TO BLACK FACE COMMON (Strobilanthes crispus)" under the supervision of Dr.
Black Face General is one of the famous medicinal plants in Malaysia, also referred to as 'Pecah beling', 'Jin batu'. To investigate the nutritional values of noodles incorporated with different concentrations (3,5,10%) of Black Face General by instant analysis. To determine the antioxidant activities of noodles included with Black Face General at different concentrations.
To investigate the physicochemical properties including texture and color of different concentrations of Black Face General noodles.
Wheat Noodles
Gluten Network
This substance is considered a protein source in noodles because it accounts for 80-85% of the total protein of wheat flour (Ooms and Delcour. During the kneading phase, the gluten network is further developed as the interaction between polymers increases and the linkages are strengthened (Cappelli, Bettaccini & Cini, 2020) The tensile strength of gluten comes from the gliadin fraction, while glutenin is responsible for its elasticity (Slukova, et al., 2017).
In addition, the gluten network can be strengthened by adding a small amount of salt. A hard wheat flour consisting of 10-14% protein can produce a stronger gluten matrix, while a soft wheat flour consisting of 8-10% protein generates a weaker gluten matrix (Issarny et al., 2017).
Black Face General (S. crispus)
- Health benefits
- Toxicity
- Phytochemicals
- Antioxidant Properties
- Quercetin
- Caffeic Acid
- Mechanisms Action of Antioxidants
The plant has a slightly bitter flavor due to the presence of a high amount of cystolites consisting of calcium carbonate and alkaline infusion (Ng, et al., 2021). Carotenoids, alkaloids, phytosterols, and polyphenols (including phenolic acid and flavonoids) are different types of phytochemicals (Huang, et al., 2016). Typically, the phenolic compound acts as a hydrogen donor to inhibit free radicals from its hydroxyl group or chelate metal ions (Santos-Sanchez, et al., 2019).
Quercetin can prevent low-density lipoprotein oxidation by scavenging free radicals and chelating transition metal ions (Kato, et al., 2006). It has the structure of phenylpropanoid bearing a 3,4-dihydroxylated aromatic ring to a carboxylic acid through a trans-ethylene link (Espindola, et al., 2019).
Proximate Analysis
Antioxidant Assays
Total Phenolic Content (TPC) Assay
2,2-Diphenyl-2-picrylhydrazyl (DPPH) is a stable free radical that persists stably in organic solvents as it is unable to undergo dimerization (Gulcin, et al., 2008). The delocalization of spare electrons produces an intense violet color in ethanol solvent and has maximum absorption at the wavelength of 517 nm using a spectrophotometer at room temperature (Kedare & singh, 2011). When the DPPH radical solution reacts with hydrogen-donating free radical scavengers, resulting in the bleaching of the purple color to pale yellow due to the reduction of the DPPH solution (Gulcin, 2011).
This test is a popular method to evaluate the radical scavenging activity due to its simplicity and fast process based on an electron transfer reaction and hydrogen atom abstraction (Liang & Kitts, 2014). The DPPH antioxidant activity is generally expressed as the half maximal scavenging concentration (IC50), which is defined as the concentration of antioxidants required to obtain 50% radical scavenging activity (Rivero-Cruz, et al. al., 2020).
Ferric Reducing Antioxidant Power (FRAP) Assay
Materials
Overview of Methodology
Collection and Preparation of S. crispus Leaves
Wheat Noodle Making
Proximate Analysis
- Moisture Content
- Ash Content
- Fat Content
- Protein Content
- Crude Fiber Content
- Carbohydrate Content
W1 = Weight of empty container with lid, g W2 = Weight of container with lid and ash, g. The extraction cups with 3 pieces of boiling stone were preheated in the drying oven at 105℃ for 1 hour. Five grams of each dried powder sample (M0) was wrapped in filter paper and inserted into the bottom of the extraction chute.
After extraction, with the removal of the thimble, the extraction beakers were heated in the drying oven at 105 ℃ for 1 hour. M1 = Weight of extraction beaker with boiling stone before extraction, g M2 = Weight of extraction beaker with boiling stone after extraction, g. The tubes were placed back into the rack of the digestion unit to carry out the digestion process until the solution became clear.
The fiber bags were transferred to a desiccator to allow cooling and the sample fiber bag was weighed as M1 while another. About 1 g of dried powdered sample (M2) was added to the fiber bag except the blank. Thereafter, the fiber bag was fitted with a glass spacer and then loaded into a beaker on a carousel.
The alkali residue was removed by rinsing three times of the carousel together with samples in hot distilled water. The crucibles with sample fiber bags were then placed in a desiccator until cooled and weighed as M3, while the blank fiber bag with crucible was weighed as B2. B2 = Weight of blank fiber bag with crucible (dried), g B3 = Weight of blank fiber bag with crucible (ash), g.
Noodles Extraction
Antioxidant Assay
- Preparation of Samples for Antioxidant Test
- Determination of Total Phenolic Content (TPC)
- Preparation of Sodium Carbonate Solution (20%, w/v)
- Preparation of Gallic Acid Standard
- Protocol
- Determination of 2, 2-diphenyl-1-picrylhydrazyl (DPPH)
- Preparation of 0.15 mM DPPH solution
- Preparation of Ascorbic Acid Standard
- Protocol
- Determination of Ferric Reducing Antioxidant Power (FRAP) According to the procedure described by Ng, et al (2022), the ferric reducing
- Preparation of sodium acetate buffer (300 mM)
- Preparation of FeCl 3 solution (20 mM)
- Preparation of TPTZ solution (10 mM)
- Preparation of FRAP Working Reagent
- Preparation of Fe 2 SO 4 standard
- Protocol
For TPC analysis, each sample extract was diluted to 1.0 mg/mL with distilled water. For gallic acid reference, the same procedures were applied for gallic acid ranging from 0 to 100 mg/mL. A standard curve was plotted using absorbance versus gallic acid concentration and the result was expressed as mg gallic acid equivalent per 1 mL of extract (mg GAE/mL extract).
The DPPH radical scavenging activity (RSA) and IC50 of each noodle extract was determined according to the protocol review of Ng, et al (2022). A stock solution with a concentration of 500 µM was prepared by dissolving 8.8 mg of ascorbic acid in 100 ml of distilled water and further diluting to 100 µM. Serial dilutions from the stock were performed using distilled water until different concentrations (µM) were obtained.
Different concentrations of sample extract varied between 250, 500 and 1000 μg/mL were prepared through the serial dilution technique. To determine the IC50 value, a graph of radical scavenging activity was plotted against sample or reference standard concentrations. 182.12 mg of anhydrous sodium acetate was dissolved in 20 ml of distilled water followed by 1.58 ml of glacial acetic acid.
The buffer was made up to a final volume of 100 ml with distilled water. Ferric chloride hexahydrate (FeCl3. 6 H2O) with the amount of 108.12 mg was dissolved in 20 ml of distilled water. A standard curve was plotted by absorbance against the concentration of ferrous sulfate and the result was expressed as mg ferrous sulfate equivalent per 1 mL extract (μM Fe(Ⅱ)/mL extract).
Texture Analysis
Hardness Measurement
Tensile Strength
Color Measurement
Statistical Analysis
Proximate Analysis
- Moisture Content
- Ash Content
- Fat Content
- Protein Content
- Crude Fiber Content
- Carbohydrate Content
Different superscripts in the same column indicate significant differences (p<0.05), whereas the data with the same superscript do not indicate significant differences (p>0.05) using the Tukey test (α=0.05). The control and SC noodles were burned until grayish ash was formed for each sample as shown in Table 4.2. There was a statistically significant difference (p=0.00) in fat content between samples, the lowest fat content was in control noodles.
Control noodles, 3%, 10% SC noodles were significantly different from each other, but 5% SC noodles could not be distinguished from 3 and 10% SC noodles.
Antioxidant Activity .1 Total Phenolic Content
DPPH
The DPPH activities of all samples are shown in terms of radical scavenging activity (RSA) and IC50 in Table 4.4. DPPH radical scavenging activity of the control, 3% and 10% of SC noodles were significantly different (p=0.00) from each other and increased in response to the higher concentrations of S. The concentration sample required to reach 50% of RSA is estimated as the IC50 value.
The IC50 value was significantly different (p=0.041) between the control pellet and the 10% SC pellet. Compared to the ascorbic acid standard, the antioxidant activity based on the IC50 value in descending order was as follows: control noodles > 5% SC noodles > 3% SC noodles > 10% SC noodles >.
FRAP
Texture Measurement
Hardness
Tensile Strength
Color Measurement
Proximate Analysis
Along with the concentration of SC noodles, a decreasing trend in the protein content was noted. This is because, according to the formulation, the amount of wheat flour used was reduced along with the concentration of SC noodles, and it was determined that S. Finally, there were no significant differences (p>0.05) on the carbohydrate content, but with a little dropped in the tests.
In this case, the carbohydrate content is also affected by the reduction of wheat flour as the main source.
Antioxidant Activity .1 Total Phenolic Content
DPPH Radical Scavenging Activity
Based on Table 4.4, the radical scavenging activity (RSA) and IC50 value were significantly different among all samples. A lower IC50 value A lower IC50 value indicates greater antioxidant activity because a lower sample concentration was required to achieve 50% radical scavenging activity (Rivero-Cruz, . et al., 2020). The antioxidant activity of 3% and 5% IC50 values did not agree with RSA, with 5% SC noodles having a higher IC50 value.
This may be because the RSA percentages of 3 and 5% of SC noodles do not differ significantly and the estimation of the IC50 value is affected by the linearity from each sample graph.
FRAP Activity
Texture Measurement
Color Measurement
Future Recommendations
This project also showed that Black Face General is effective in increasing the antioxidant activity of noodles, whereby 10% of SC noodles exhibited the strongest antioxidant activity across all assays and was significantly more potent than control and 3% of SC noodles . Activity antioxidant and antibacterial extract of Strobilanthes crispus Bl (Keji Beling) against Staphylococcus aureus and Escherichia coli. Chemopreventive effects of Strobilanthes crispus leaf extract on azoxymethane-induced aberrant crypt foci in rat colon.
A histological study of the wound healing potential of Strobilanthes crispus ethanol leaf extract in rats. Chemical constituents, antioxidant activity and cytotoxic effects of essential oil from Strobilanthes crispus and Lawsonia inermis. Strobilanthes crispus reduces the renal carcinogen, iron-nitrilotriacetate (Fe-NTA)-induced lipid and DNA oxidative damage.
Evaluation of cytotoxic, anti-angiogenic and antioxidant properties of standardized extracts of Strobilanthes crispus leaves. Absence of toxicity of Strobilanthes crispa juice in acute oral toxicity study in Sprague Dawley rats. Phytochemical constituents, antioxidant, cytotoxic and antimicrobial activities of the ethanolic extract of Mexican brown propolis.
Consumer perception and physicochemical properties of a new functional biscuit enriched with the medicinal plant Strobilanthes crispus. Anticancer activity of a subfraction of the dichloromethane extract of Strobilanthes crispus on breast and prostate cancer cells in vitro. The title of the final year of the project NUTRITIONAL VALUES AND ANTIOXIDANT ACTIVITY OF NOODLES CONTAINED WITH BLACKBERRY IN GENERAL (Strobilanthes crispus). Mandatory if the parameters of originality exceed the limits approved by UTAR).
