Physicochemical properties and bioactive composition of the lyophilized Acmella oleracea powder

摘要

The aim of this study was to obtain and characterize a lyophilized leaf powder fromAcmella oleracea (LPA) as a functional food ingredient. Sorption isotherms of LPA displaya monolayer moisture content of 9.1 and 9.3 g H_2O 100 g~(–1)for adsorption anddesorption, respectively. The flavonoids, ascorbic acid, and total polyphenols content,were approximately 235 mg 100 g~(–1),18 mg 100 g~(–1),and 2,480 mg GAE 100 g~(–1),respectively. The antioxidant activity by TEAC showed the greatest value, ~291 mgTE L–1,against DPPH and FRAP assays (p < .05). The FTIR spectrum revealed highintensity bands at 3,400 cm–1related to vibrations of cellulose and organic acids. Thethermo-behaviorshowed an initial degradation temperature at 222°C and peak temperatureof 278°C. These results indicate great potential of LPA as a natural sourceof bioactive compounds, which could contribute to its utilization as a functionalingredientin foods.