Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating

https://doi.org/10.22146/agritech.79473

Ardiansyah Ardiansyah(1*), Daivy Atiya Advisa(2), Nurul Asiah(3), Wahyudi David(4), Bram Kusbiantoro(5), Dody Dwi Handoko(6)

(1) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(2) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(3) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(4) Department of Food Technology, Faculty of Engineering and Computer Science, Universitas Bakrie, Kawasan Epicentrum, Jl. H.R. Rasuna Said, Kav C.22, Jakarta 12920
(5) Agroindustry Research Center, National Research and Innovation Agency, Tangerang Selatan 15314, Banten
(6) Flavour Analysis Laboratory, Indonesian Centre for Rice Instrument Standard Testing, West Java 41256
(*) Corresponding Author

Abstract


Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk leaves after being processed using household scale heating. Therefore, this study aimed to determine the volatile compounds content and sensory profiles of Katuk leaves after household scale heating (steaming and boiling). The extraction of constituents was carried out using the headspace-solid phase microextraction method, followed by identification with gas chromatography-mass spectroscopy. The sensory profile analysis was performed using the free choice profiling method with untrained panelists. The analysis results showed the presence of 16 volatile compounds derived from 7 groups, including aldehydes (5 compounds), alcohol (3 compounds), other components (3 compounds), ketones (2 compounds), as well as benzene, terpenoids, and esters (1 compound). The dominant compounds found in fresh Katuk leaves were alcohol [(Z)-3-hexene-1-ol]. Meanwhile, aldehydes (benzaldehyde, nonanal, benzeneacetaldehyde, and (E)-2-pentenal) and alcohol (1-Heptanol and Nerolidol) were dominant in the steamed samples, with benzene (naphthalene) being predominantly found in the boiled samples. The sensory profile analysis results showed that fresh Katuk leaves had a grassy and earthy aroma with a grassy flavor, while the boiled samples had a smooth and juicy texture. The dominant attributes found in steamed Katuk leaves included moist, tender, and tasteless. Based on these findings, household scale heating could modify the composition of volatile compounds, thereby affecting the sensory profile. The results obtained were expected to serve as a foundation for the processing of Katuk leaves at both industry and household levels.

Keywords


Boiling; Katuk leaves; sensory profile; steaming; volatile compounds

Full Text:

PDF


References

Ali, M.A., & Violi, A. (2013). Reaction Pathways for the Thermal Decomposition of Methyl Butanoate. Journal of Organic Chemistry, 78, 12, 5898–5908. https://doi.org/10.1021/jo400569d

Ardiansyah, Chairani, L., Handoko, D., & Astuti, R. M. (2016). Perubahan Kandungan Total Senyawa Fenolik dan Aktivitas Antioksidan Daun Katuk (Sauropus androgynous) Setelah Proses Pengolahan Skala Rumah Tangga . Prosiding Seminar Nasional FKPT_TPI (431-436). Jambi, Indonesia.

Ardiansyah, Fadilah, R., Handoko, D.D., Kusbiantoro, B., Astuti, R.A. 2019. Efek Pemanasan Skala Rumah Tangga terhadap Komponen Bioaktif Daun Kenikir (Cosmos caudatus). Agritech 39, 207-214. http://doi.org/10.22146/agritech.44539

Ardiansyah, Nada, A., Rahmawati, N. T. I., Oktriani, A., David, W., Astuti, R. M., Handoko, D., Kusbiantoro, B., Budijanto, S. & Shirakawa, H. (2021). Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran. Plants 10, 2-14. https://doi.org/10.3390/plants10061073

Borowski, J., Narwojsz, A., Borowska, E. J., & Majewska, K. (2015). The Effect of Thermal Processing on Sensory Properties, Texture Attributes and Pectic Changes in Broccoli. Czech J. Food Sci., 33, 2015 (3): 254–260. https://doi.org 10.17221/207/2014-CJFS.

Bos, R., Koulman, A., Woerdenbag, H.J., Quax, W.J., & Pras, N. (2002) Volatile Components from Anthriscus sylvestris (L.) Hoffm. Journal of Chromatography A, 966, 233-238, https://doi.org/10.1016/S0021-9673(02)00704-5

Bose, R., Kumar, M. S., Manivel, A., & Mohan, S. C. (2018). Chemical Constituents of Sauropus androgynus and Evaluation of its Antioxidant Activity. Journal of Phytochemistry 12, 7-13. DOI: 10.3923/rjphyto.2018.7.13

Dionísio, A.P., Molina, G., Carvalho, D.S., Santos, R.D., Bicas, J.L., & Pastore, G.M. (2012). Natural Flavourings From Biotechnology for Foods and Beverages. In D. Baines & R. Seal (Eds.), Natural food additives, ingredients and flavourings (pp. 231-259). Woodhead Publishing.

Faller, A., & Fialho E. (2009). The Antioxidant Capacity and Polyphenol Content of Organic and Conventional Retail Vegetables After Domestic Cooking. Food Research International, 42: 210-215. https://doi.org/10.1016/j.foodres.2008.10.009

Flamini, G., Cioni, P.L, & Morelli, I. (2003). Differences in The Fragrances of Pollen, Leaves, and Floral Parts of Garland (Chrysanthemum coronarium) and Composition of The Essential Oils From Flowerheads and Leaves. Journal of Agricultural and Food Chemistry, 51, 2267–2271. https://doi.org/10.1021/jf021050l

Flavornet (2022). Flavornet and Human Odor Space. Retrieved from http://www.flavornet.org

Gelbard, G. (2005). Organic Synthesis by Catalysis with Ion-Exchange Resins. Industrial & Engineering Chemistry Research, 44, 8468–8498. https://doi.org/10.1021/ie0580405

Goodner, K.L. (2008). Practical Retention Index Models of OV-101, DB-1, DB-5, and DB-Wax for Flavor and Fragrance Compounds. LWT - Food Sci Technol, 41, 951–958.

Guo, S., Jom, N.K., & Ge, Y. (2019). Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A Flavoromics Approach. Science reports 9: 11295. https://doi.org/10.1038/s41598-019-47811-3

Hayati, A., Arumingtyas, E. L., Indriyani, S., & Hakim, L. (2016). Local Knowledge of Katuk (Sauropus androgynus (L.) Merr) in East Java, Indonesia. International Journal of Current Pharmaceutical Review and Research, 7, 210-215.

Heliawati, L. (2018). Kima Organik Bahan Alam. Bogor: Pascasarjana-UNPAK Jl. Pakuan Bogor.

Kunishima, M., Yamauchi, Y., Mizutani, M., Kuse, M., Takikawa, H., & Sugimoto, Y (2016). Identification of (Z)-3:(E)-2-Hexenal Isomerases Essential to the Production of the Leaf Aldehyde in Plants. Journal of Biological Chemistry, 291, 14023-14033. doi: 10.1074/jbc.M116.726687

Lai, M., Zhao, B., Ji, X., Fu, P., Wang, P., Bao, X., & Zhao, M. (2016). Thermal Behavior of Two Synthesized Flavor Precursors of Pyrazine Esters. Journal of Thermal Analysis and Calorimetry, 123, 479–487. https://doi.org/10.1007/s10973-015-4886-4

Lee, S. M., Hwang, Y. R., Kim, M. S., Chung, M. S., & Kim, Y.-S. (2019). Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria. Molecules, 1-15. https://doi.org/10.3390/molecules24061183

Lima, A., Pereira, J. A., Baraldi, I., & Malheiro, R. (2017). Cooking Impact in Color, Pigments and Volatile Composition of Grapevine Leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca). Food Chemistry, 221: 1197-1205. https://doi.org/10.1016/j.foodchem.2016.11.039.

Marsiany, Sari, A., & Armita, D. (2020). Diversitas Senyawa Volatil dari Berbagai Jenis Tanaman dan Potensinya Sebagai Pengendali Hama yang Ramah Lingkungan. Prosiding Seminar Nasional Biologi di Era Pandemi COVID-19 (475-481). Gowa: Universitas Islam Negeri Alauddin Makassar.

Nahraeni, W., Rahayu, A., & Yusdiarti, A. (2016). Preferensi Konsumen Terhadap Sayuran Indijenes. Jurnal AgribiSains, 2, 32-39.

Paciulli, M., Pallermo, M., Chiavaro, E., & Pallegrini, N. (2018). Chlorophyll and Color Changes in Cooked Vegetables. Fruit and Vegetables Phytochemicals: Chemistry and Human Health, Vol. I, 2nd Edition. John Wiley & Sons Ltd

Pino, J.A., Marbot, R., & Fuentes, V. (2003). Characterization of Volatiles in Bullock’s Heart (Annona reticulata L.) Fruit Cultivars From Cuba. Journal of Agricultural and Food Chemistry, 51, 3836–3839. https://doi.org/10.1021/jf020733y

PubChem. (2022, October). National Library of Medicine. Retrieved from pubchem.ncbi.nlm.nih.gov: https://pubchem.ncbi.nlm.nih.gov/compound/1-Heptanol

Punter, P.H. (2018). Free choice profiling. In Descriptive Analysis in Sensory Evaluation (pp. 493–511). John Wiley & Sons, Ltd.

Putriani, N., Perdana, J., Meiliana., & Nugrahedi, P.Y. (2020). Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review. Food Reviews International. https://10.1080/87559129.2020.1745826

Rahmanisa, S., & Aulianova, T. (2016). Efektivitas Ekstraksi Alkaloid dan Sterol Daun Katuk (Sauropus androgynus) terhadap Produksi ASI. Majority, 5 (1): 117-121.

Santoso, H. B. (2019). Seri Mukjizat Daun : Daun Katuk. Yogyakarta: Pohon Cahaya Semesta (Anggota IKAPI). 4-17.

Sun, H., Taihua, M., Lisha, X., & Zhen, S. (2014). Effects of Domestic Cooking Methods on Polyphenols and Antioxidant Activity of Sweet Potato Leaves. Journal of Agricultural and Food Chemistry, 62: 8982-8989. https://doi.org/10.1021/jf502328d.

Susanti, K. I., Tamrin, T., & Asyik, N. (2019). Pengaruh Penambahan Sari Jahe Gajah (Zingiber Officinate) Terhadap Organoleptik, Sifat Fisik dan Kimia dalam Pembuatan Permen Jelly Daun Katuk (Sauropus androgynus). Jurnal Sains dan Teknologi Pangan, 4 (2): 2073-2085. http://dx.doi.org/10.33772/jstp.v4i2.7126

The Good Scents Company (2022, June). The Good Scents Company Information System Providing information for the Flavor, Fragrance, Food and Cosmetic industries. Retrieved from http://www.thegoodscentscompany.com

Wei, L. S., Wee, W., & Syamsumir, D. F. (2011). Characterization of Antimicrobial, Antioxidant, Anticancer Properties and Chemical Composition of Sauropus Androgynus Stem Extract. Acta medica lituanica, 18, 12-16.

Wieczorek, M.N., & Jelen, H.H. (2019). Volatile Compounds of Selected Raw and Cooked Brassica Vegetables. Molecules 2019, 24, 391.

Yahia, E. M. (2018). Fruit and Vegetable Phytochemicals. Mexico: Blackwell Publishing.

Yunita, O., Rantam, F. A., & Yuwono, M. (2019). Metabolic Fingerprinting of Sauropus androgynus (L.) Merr. Leaf Extracts. Pharmaceutical Sciences Asia, 46 (2): 69-79. DOI: 10.29090/psa.2019.02.017.0043

Zuhra, C. F., Tarigan, J. B., & Sihotang, H. (2008). Aktivitas Antioksidan Senyawa Flavonoid Dari Daun Katuk (Sauropus androgunus (L) Merr.). Jurnal Biologi Sumatera, 3 (1): 7-10.



DOI: https://doi.org/10.22146/agritech.79473

Article Metrics

Abstract views : 1027 | views : 689

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2024 Ardiansyah Ardiansyah

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats