ข้อมูลจากบทคัดย่อ
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ด้านล่างเป็นบทคัดย่อต้นฉบับภาษาอังกฤษจากข้อมูลบรรณานุกรม โปรดตรวจบทความต้นฉบับก่อนอ้างอิง
Background: Teak (Tectona grandis) leaves are rich in bioactive compounds, particularly phenolics and flavonoids, which exhibit diverse biological activities. However, their utilization in functional foods remains limited. This study assessed the phytochemical composition, biological activities, and cytotoxicity of teak leaf extract and developed gluten-free functional cookies enriched with teak leaf powder. Modified cassava (mocaf) and almond flour were used as gluten-free ingredients to support digestive health. Methods: Teak leaf extract was analyzed for total phenolic and flavonoid contents and evaluated for its antioxidant (DPPH assay), anti-inflammatory (MIF inhibitory assay), antidiabetic (α-glucosidase inhibitory assay), tyrosinase inhibitory assay, and cytotoxic (MTT assay) activities. Teak leaf powder was then incorporated into plant-based cookie formulations prepared with mocaf and almond flour. The cookies were characterized by dietary fiber content, textural properties, and overall sensory acceptability. The formulation was optimized using response surface methodology (RSM) with Design-Expert software based on three response variables. Results: Quantitative phytochemical analyses revealed the total phenolic and flavonoid contents of 44.76 ± 1.91 mg GAE/g and 2.16 ± 0.42 mg QE/g, respectively. The extract showed antioxidant activity with an IC50 of 33.5 ± 2.6 μg/mL, anti-inflammatory activity with an IC50 of 10.8 ± 3.1 µg/mL, antidiabetic activity with an IC50 of 86.9 ± 1.1 µg/mL, and antiaging activity with an IC50 of 25,000 ± 800 µg /L. No cytotoxic effects were observed. The optimal formulation, consisting of 40% mocaf and 60% almond flour, yielded gluten-free cookies with predicted enhanced dietary fiber content (4.11 ± 0.01%), acceptable texture (2,846.0 ± 17.9 g-force), and overall sensory acceptability of 4.0 out of 5.0. In the experimental sensory profile, category 4 was the modal overall acceptability response. Conclusion: The findings support further investigation of teak leaf powder as a potential bioactive compound with promising biological activities and demonstrate effective incorporation into gluten-free cookie formulations, while acknowledging that further studies are necessary to establish food safety and possible chronic disease prevention. Novelty of the Study: This study demonstrates the potential valorization of underutilized teak leaf biomass as a bioactive ingredient for gluten-free functional food development. It integrates the evaluation of multiple in vitro bioactivities of teak leaf extract with its incorporation into mocaf- and almond flour-based cookies, using response surface methodology to optimize the formulation. The optimized product achieved a favorable balance of dietary fiber content, texture, and sensory acceptability while retaining the potential functional relevance of teak leaf bioactives. Keywords: Teak leaves, phytochemical analyses, biological activities, plant-based cookies, response surface methodology.
เหตุผลที่อยู่ในฐานติดตาม
ระเบียนนี้ได้รับ Impact Signal 70/100 จากความใหม่ แหล่งเผยแพร่ ความร่วมมือ และสัญญาณในข้อมูลบรรณานุกรม คะแนนนี้ใช้จัดลำดับการติดตาม ไม่ใช่การตัดสินคุณภาพงานวิจัย
ประเด็นที่เกี่ยวข้อง: Phytochemicals and Antioxidant Activities · Medicinal Plant Research · Agricultural and Biological Research
บทบาทของนักวิจัยและสถาบันไทย
Yuthana Phimolsiripol · Pavalee Chompoorat Tridtitanakiat · Chiang Mai University
ข้อจำกัดของข้อมูล
หน้านี้เป็นระเบียนบรรณานุกรมและข้อมูลจากบทคัดย่อ ยังไม่ใช่บทวิเคราะห์ฉบับเต็มหรือการประเมินคุณภาพงานวิจัย ควรตรวจสอบ DOI และเอกสารต้นฉบับก่อนนำไปอ้างอิง