| Research Article: | Development of Gummy Jelly Incorporated with Lysiphyllum strychnifolium Leaf Extract and Its Antioxidant and α-Glucosidase Inhibitory Activities |
| Author: | Thavaree Thilavech, Achira Sutiyaporn, Pimpikar Kanchanadumkerng, Vilasinee Hirunpanich Sato, Warisara Parichatikanond, Phennapa Charoenwiwattanakij & Savita Chewchinda |
| Email: | phennapa.cha@siam.edu |
| Department|Faculty: | Faculty of Pharmacy, Siam University, Bangkok 10160 |
| Published: | Natural and Life Sciences Communications, Volume 22, Issue 2, pages 1-14. |
Citation
Thilavech T, Sutiyaporn A, Kanchanadumkerng P, Sato V.H., Parichatikanond W, Charoenwiwattanakij P & Chewchinda S. (2023). Development of Gummy Jelly Incorporated with Lysiphyllum strychnifolium Leaf Extract and Its Antioxidant and α-Glucosidase Inhibitory Activities. Natural and Life Sciences Communications, 22(2), 1-14.
ABSTRACT
The reduction of sugar and the supplementation of bioactive ingredients in gummy jelly help to improve the healthy characteristics of a product that is normally devoid of any nutritional value. Therefore, the objective of this study was to develop a reduced calorie gummy jelly supplemented with Lysiphyllum strychnifolium leaf extract (LS gummy jelly). The gummy jelly was formulated by total substitution of sucrose with a sugar alcohol, xylitol. The antioxidant activities of LS gummy jelly determined by DPPH radical scavenging activity assay was 0.07 ± 0.02 g ascorbic acid equivalent/100 g gummy jelly. The results of ABTS radical scavenging activity and ferric reducing power (FRAP) assay were found to be 0.21 ± 0.02 g TEAC/100 g gummy jelly and 0.98 ± 0.07 mmol FeSO4/100 g gummy jelly, respectively. The percentage inhibition of α-glucosidase activity of LS gummy jelly (at concentration 10 mg/ml) was 46.1 ± 7.9%. The LS gummy jelly was successfully developed with good physical characteristics and negative results for microbiological tests. HPLC quantitative analysis of gallic acid, the major active compound in L. strychnifolium leaf extract, was found to be 0.45 ± 0.04 mg/g of gummy jelly. According to preference ranking test (n=50), the results showed that berry flavor was preferred for LS gummy jelly. Thus, LS gummy jelly could be considered as a promising antioxidant functional food product that could provide health benefits to consumers.
Keywords: α-glucosidase, Antioxidant, Gummy jelly, Lysiphyllum strychnifolium.
Development of Gummy Jelly Incorporated with Lysiphyllum strychnifolium Leaf Extract and Its Antioxidant and α-Glucosidase Inhibitory Activities
Faculty of Pharmacy, Siam University, Bangkok, Thailand