Physico-chemical characteristics of a local spice (Zanthoxylum armatum DC) of Arunachal Pradesh and its utilization for development of blended tea
DOI:
https://doi.org/10.48165/jpht.2024.12.2.05Keywords:
Yarma,, Zanthoxylum armatum, essential oil, GC-MS,, blended teaAbstract
Zanthoxylum armatum DC has been used in traditional medicinal systems to cure various health related problems. The essential oil extracted by the hydrodistillation method was further analyzed for parameters such as iodine value, peroxide value, and the GC-MS volatile compound profile. Eight blended tea formulations based on yarma spice powder (SBT) and another eight blended tea formulations using essential oil (EBT) were developed and analyzed for sensory acceptability. The formula with the highest sensory score formula among the formulae was selected and termed optimized blended tea based on yarma spice powder (SBTo) and optimized blended tea based on yarma essential oil (EBTo). The SBTo product was analyzed for color, bulk and tapped density, moisture, protein, ash content, minerals, total polyphenolic content, and vitamin C, and compared with existing market tea (EMT). The physico-chemical properties of yarma fruits were as follows: length - 5.665 mm, width - 4.393 mm, thickness - 4.525 mm, fruit surface area - 48.57 mm2, fruit volume - 52.327 mm3, bulk density - 0.922 g/ml, true density - 2.305 g/ml, moisture - 10.26 ± 0.64%, ash - 4.33 ± 0.28%, carbohydrate content - 15.72 ± 0.87 g, protein - 10.06 ± 0.6 g, fat - 0.8 ± 0.4 g. The yield of essential oil was 6.73 ± 0.0057% v/w, and it contained 16 different major volatile compounds revealed by GC-MS analysis. The acceptability of SBTo was comparable to EMT, and it contained carbohydrates (21.66 ± 0.28 g), protein (4.71 ± 0.14 g), total phenolic content (92.40 GAE mg/g), and reducing power assay (37.8 mg/100 g). The yarma spice powder-based blended tea was rich in essential oil, volatile compounds, and antioxidant activity.
References
A.O.A.C. (2000). Official Methods of Analysis (17th ed.). Gaithersburg, MD, USA: The Association of Official Analytical Chemists. Methods 925.10, 65.17, 974.24, 992.16.
Anwar, F., Siddiq, A., Iqbal, S., & Asi, M. R. (2007). Stabilization of sunflower oil with Moringa oleifera leaves under ambient storage. Journal of Food Lipids, 14, 35-49.
American Oil Chemists’ Society (AOCS). (2009). Official Methods and Recommended Practices of the American Oil Chemists Society (Official Methods and Recommended Practices). Champaign, IL: AOCS Press.
Abbasian, S., Karimi, F., Moghaddam, G., Soroush, A., Moloudian, H., & Ahosseini, M. S. (2013). Antioxidant properties of different black tea samples and some Iranian native plants. Pharmacie Globale, 4(2), 1-5.
Bepary, R. H., Wadikar, D. D., & Patki, P. E. (2018). Engineering properties of rice-bean varieties from North-East India. Journal Chakraborty, C., Deb, B., Devanna, N., & Sen, S. (2012). North-East India: an ethnic storehouse of unexplored medicinal plants. The Journal of Natural Product and Plant Resources, 2(1), 143-152.
Chatha, S. A. S., Anwar, F., Manzoor, M., & Bajwa, J. R. (2006). Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays. Grasas Aceites, 57, 328-335.
Chiang, E. C. W., Yan, L. P., & Ngar, T. L. (2011). Analysis and evaluation of antioxidant properties of Thai herbal teas. International Journal for the Advancement of Science and Arts, 2(2), 8-15.
Goula, A. M., Adamopoulos, K. G., & Kazakis, N. A. (2004). Influence of spray drying conditions on tomato powder properties. Drying Technology, 22, 1129-1151.
Gurkin, M., Sanderson, G. W., & Graham, H. N. (1972). Process for making an instant dried tea of desired bulk density (US Patent No. 3,666,484). Englewood Cliffs, NJ, USA.
Meftahizade, H., Sargsyan, E., & Moradkhani, H. (2010). Investigation of antioxidant capacity of Melissa officinalis L. essential oils. Journal of Medicinal Plant Research, 4(14), 1391-1395.
Mushtaq, M. N., Ghimire, S., Akhtar, M. S., Adhikari, A., Auger, C., & Schini-Kerth, V. B. (2019). Tambulin is a major active compound of a methanolic extract of fruits of Zanthoxylum armatum DC causing endothelium-independent relaxations in porcine coronary artery rings via the cyclic AMP and cyclic GMP relaxing pathways. Phytomedicine, 53, 163-170.
Naz, S., Sheikh, H., Saddiqi, H., & Sayeed, S. A. (2004). Oxidative stability of olive, corn, and soybean oil under different conditions. Food Chemistry, 88, 253-259.
Negi, J., Bisht, V., Bh, A., Singh, P., & Sundriyal, R. (2011). Chemical constituents and biological activities of the genus Zanthoxylum: A review. African Journal of Pure and Applied Chemistry, 5(12), 412–416.
Phuyal, N., Jha, P. K., Raturi, P. P., & Rajbhandary, S. (2019). Zanthoxylum armatum DC.: Current knowledge, gaps and opportunities in Nepal. The Journal of Ethnopharmacology, 229, 326–334.
Singh, T. P., & Singh, O. M. (2011). Phytochemical and pharmacological profile of Zanthoxylum armatum DC.—An overview. Indian Journal of Natural Products and Resources, 2(3), 275-285.
Quiocho, F. A., Spurlino, J. C., & Rodseth, L. E. (1997). Extensive features of tight oligosaccharide binding revealed in high resolution structures of the maltodextrin transport/chemosensory receptor. Structure, 5(8), 997-1015.
Seal, T., Chaudhuri, K., & Pillai, B. (2013). Effect of solvent extraction system on the antioxidant activity of some selected wild edible fruits of Meghalaya state in India. Journal of Chemical and Pharmaceutical Research, 5, 276–282.
Siddhuraju, P., & Becker, K. (2003). Antioxidant properties of various extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera L.) leaves. Journal of Agricultural and Food Chemistry, 51, 2144- 2155.
Shabbir, G., Anwar, F., Sultana, B., Khalid, Z. M., Afzal, M., Khan, M. Q., & Ashrafuzzaman, M. (2011). Antioxidant and antimicrobial attributes and phenolics of different solvent extracts from leaves, flowers and bark of Gold Mohar [Delonix regia (Bojer ex Hook.) Raf.]. Molecules, 16, 7302-7319.
Velioglu, Y. S., Mazza, G., Gao, L., & Oomah, B. D. (1998). Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. Journal of Agriculture and Food Chemistry, 46, 4113-4117.
Downloads
Published
Issue
Section
How to Cite
