Assessment of Nutritional, Physiochemical, Antioxidant and Sensory Properties of Seasoning Powder Containing Asplenium unilaterale Lam

Thidarat Somdee; Suneerat Yangyeun; Piyaporn Srikongpan; Kasama Wongprachum; Sirapat Khodseewong; Rujira Nonsa-ard; Theeraphan Chumroenphat; Theerasak Somdee

doi:10.59796/jcst.V14N3.2024.51

Authors

Thidarat Somdee Faculty of Public Health, Mahasarakham University, Maha Sarakham 44150, Thailand
Suneerat Yangyeun Faculty of Public Health, Mahasarakham University, Maha Sarakham 44150, Thailand
Piyaporn Srikongpan Faculty of Public Health, Mahasarakham University, Maha Sarakham 44150, Thailand
Kasama Wongprachum Faculty of Public Health, Mahasarakham University, Maha Sarakham 44150, Thailand
Sirapat Khodseewong Faculty of Public Health, Mahasarakham University, Maha Sarakham 44150, Thailand
Rujira Nonsa-ard Faculty of Public Health, Mahasarakham University, Maha Sarakham 44150, Thailand
Theeraphan Chumroenphat Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
Theerasak Somdee Faculty of Science, Khon Kaen University, Khon Kaen 40000, Thailand

DOI:

https://doi.org/10.59796/jcst.V14N3.2024.51

Keywords:

Asplenium unilaterale Lam., seasoning powder, nutritional value, antioxidant properties, sensory properties

Abstract

The current study used Asplenium unilaterale Lam. with a natural alternative to monosodium glutamate (MSG) , along with plant mixtures to develop a seasoning powder. Four formulations (2-8 w/w of A. unilaterale Lam.) were characterized. Furthermore, the nutritional, physiochemical, amino acid profiles, antioxidant, and sensory properties were determined. The ash and carbohydrate content differed significantly among the four seasoning powders containing different concentrations of A. unilaterale Lam. The protein content significantly increased in seasoning powders as the A. unilaterale Lam. content increased.. The developed products had a water activity range of 0.33–0.40, and the color value ranges, L*, a*, and b*, were 60.42–78.38, 1.14–4.53, and 8.49–13.81, respectively. High concentrations of the non-essential amino acids aspartic acid and glutamic acid were observed, causing an umami taste that increased with A. unilaterale Lam. content. The highest antioxidant properties were measured in the sample with added A. unilaterale Lam. content. The sensory scores in taste for Sample D (8 w/w of A. unilaterale Lam.) received the highest scores, but the overall acceptability of the samples did not significantly vary. Therefore, this seasoning powder potentially has flavor and nutritional properties that provide health benefits and could be used as an alternative plant-derived seasoning product.

References

Abu-Bakar, M. F., Mohamed, M., Rahmat, A., & Fry, J. (2009). Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus). Food Chemistry, 113(2), 479–483. https://doi:10.1016/j.foodchem.2008.07.081

Amarowicz, R., Pegg, R. B., Rahimi-Mogha-ddam, P., Barl, B., & Weil, J. A. (2004). Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chemistry, 84(4), 551-562. https://doi:10.1016/S0308-8146(03)00278-4

AOAC. (2016). Offcial Methods of Analysis of AOAC International. Retrieved from https://www.aoac.org/wp-content/uploads/2019/08/app_f.pdf

Arai, S., Yamashita, M., & Noguchi, M. (1973). Taste of L-Glutamyl oligopeptides in relation to their chromatographic properties. Agricultural and Biological Chemistry, 37(1), 151–156. https://doi.org/10.1080/00021369.1973.10860638

Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1016/S0076-6879(99)99005-5

Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5

Cao, Q. M., Zhong, H. Y., Li, Z. H., & Sun, C. B. (2007). Exploitation and utilization study of fern starch in China. Food Research and Development, 28(12), 168-171.

Celestino, M., Balmaceda Valdez, V., Brun, P., Castagliuolo, I., & Mucignat-Caretta, C. (2021). Differential effects of sodium chloride and monosodium glutamate on kidney of adult and aging mice. Scientific Reports, 11(1), Article 481. https://doi.org/10.1038/s41598-020-80048-z

Chettri, S., Manivannan, S., & Muddarsu, V. R. (2018). Nutrient and elemental composition of wild edible ferns of the Himalaya. American Fern Journal, 108(3), 95-106. https://doi.org/10.1640/0002-8444-108.3.95

Chumroenphat, T., Somboonwatthanakul, I., Saensouk, S., & Siriamornpun, S. (2019). The Diversity of Biologically Active Compounds in the Rhizomes of Recently Discovered Zingiberaceae Plants Native to North Eastern Thailand. Pharmacognosy Journal, 11(5), 1014-1022. https://doi.org/10.5530/pj.2019.11.160

Cunha, A., Nogueira, M., & Roque, O. (2012). Plantas Aromáticas e Óleos Essenciais Composição e Aplicações. Fundação Calouste Gulbenkian. Lisboa.

Giri, P., & Uniyal, P. L. (2022). Edible ferns in India and their medicinal uses: A review. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 92(1), 17-25. https://doi.org/10.1007/s40011-021-01293-4

Hu, Z., Fang, Y., Yi, Z., Tian, X., Li, J., Jin, Y., ... & Zhao, H. (2022). Determining the nutritional value and antioxidant capacity of duckweed (Wolffia arrhiza) under artificial conditions. LWT-Food Science Technology, 153, Article 112477. https://doi.org/10.1016/j.lwt.2021.112477

Insawang, T., Selmi, C., Cha’on, U., Pethlert, S., Yongvanit, P., Areejitranusorn, P., ... & Hammock, B. D. (2012). Monosodium glutamate (MSG) intake is associated with the prevalence of metabolic syndrome in a rural Thai population. Nutrition & Metabolism, 9, 1-6. https://doi.org/10.1186/1743-7075-9-50

Liu, Y., Wujisguleng, W., & Long, C. (2012). Food uses of ferns in China: a review. Acta Societatis Botanicorum Poloniae, 81(4), 263-270. https://doi.org/10.5586/asbp.2012.046

Mahendradatta, M., Tawali, A. B., Bastian, F., & Tahir, M. (2011). Optimizing production process of seasoning powder made from fermented fish products. Retrieve December 10, 2023, from https://www.researchgate.net.

Mitchell, M., Brutnon, N. P., Fitzgerald, R. J., & Wilkinson, M. G. (2013). The use of herbs, spices, and whey proteins as natural flavor enhancers and their effect on the sensory acceptability of reduced-salt chilled ready-meals. Journal of Culinary Science & Technology, 11(3), 222-240. https://doi.org/10.1080/15428052.2013.769869

Nekrasov, E. V., Svetashev, V. I., Khrapko, O. V., & Vyssotski, M. V. (2019). Variability of fatty acid profiles in ferns: Relation to fern taxonomy and seasonal development. Phytochemistry, 162, 47-55. https://doi.org/10.1016/j.phytochem.2019.02.015

Ninomiya, K. (2002). Umami: a universal taste. Food Reviews International, 18(1), 23-38. https://doi.org/10.1081/FRI-120003415

Novais, C., Pereira, C., Molina, A. K., Liberal, Â., Dias, M. I., Añibarro-Ortega, M., ... & Barros, L. (2021). Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures. Molecules, 26(6), Article 1587. https://doi.org/10.3390/molecules26061587

Ojha, R., & Devkota, H. P. (2021). Edible and medicinal pteridophytes of Nepal: a review. Ethnobotany Research and Applications, 22(August), 1-16. http://dx.doi.org/10.32859/era.22.16.1-16

Panyadee, P., Wangpakapattanawong, P., Inta, A., & Balslev, H. (2023). Very high food plant diversity among ethnic groups in Northern Thailand. Diversity, 15(1), Article 120. https://doi.org/10.3390/d15010120

Panyawuthakrai, R. (2023). Hotila: A Natural Consumption Alternative to MSG. Rajabhat Chiang Mai Research Journal, 24(3), 176-192. https://doi.org/10.57260/rcmrj.2023.262712

Pereira, C., Barros, L., & Ferreira, I. C. F. R. (2015). A Comparison of the Nutritional Contribution of Thirty-nine Aromatic Plants used as Condiments and/or Herbal Infusions. Plant Foods for Human Nutrition, 70, 176–183. https://doi. org/ 10.1007/s11130-015-0476-7

Petkov, V., Slavova, I., Teneva, D., Mladenova, T., Stoyanov, P., & Argirova, M. (2022). Phytochemical study and biological activity of three fern species of the Asplenium genus growing in Bulgaria. The Natural Products Journal, 12(6), 82-90. https://doi.org/10.2174/2210315511666210512024716

Rhyu, M. R., Kim, Y., & Misaka, T. (2020). Suppression of hTAS2R16 signaling by umami substances. International Journal of Molecular Sciences, 21(19), Article 7045. https://doi.org/10.3390/ijms21197045

Santos-Sánchez, N. F., Salas-Coronado, R., Villanueva-Cañongo, C., & Hernández-Carlos, B. (2019). Antioxidant Compounds and Their Antioxidant Mechanism. In Antioxidants; Shalaby, E., (Ed.); London, UK: IntechOpen:

Sareen, B., Bhattacharya, A., & Srivatsan, V. (2021). Nutritional characterization and chemical composition of Diplazium maximum (D. Don) C. Chr. Journal of Food Science and Technology, 58(3), 844-854. https://doi.org/10.1007/s13197-020-04598-w

Sathiyaraj, G., Muthukumar, T.,& Ravindran, K. C. (2015). Ethnomedicinal importance of fern and fern allies traditionally used by tribal people of Palani Hills (Kodaikanal), Western Ghats, South India. Journal of Medicinal Herbs and Ethnomedicine, 1(1), 4-9. https://doi:10.5455/jmhe.2015-07-08

Shi, Z., Yuan, B., Taylor, A. W., Dai, Y., Pan, X., Gill, T. K., & Wittert, G. A. (2011). Monosodium glutamate is related to a higher increase in blood pressure over 5 years: findings from the Jiangsu Nutrition Study of Chinese adults. Journal of Hypertension, 29(5), 846-853. https://doi 10.1097/HJH.0b013e328344da8e

Shin, H. Y., Kim, S. M., Lee, J. H., & Lim, S. T. (2019). Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts. Food Chemistry, 272, 235-241. https://doi.org/10.1016/j.foodchem.2018.07.174

Somdee, T., Kraiklang, R., Mahaweerawat, C., Yangyuen, S., Mahaweerawat, U., Chumroenphat T., & Somdee, T. (2021). Amino acid, phytochemical compositions and antioxidant activity of inky cap mushroom (Coprinus radiata). Asian Journal of Chemistry, 33(1), 53-56. https://doi.org/10.14233/ajchem.2021.22928

Somdee, T., Mahaweerawat, U., Phadungkit, M., & Yangyuen, S. (2016). Antioxidant Compounds and Activities in Selected Fresh and Blanched Vegetables from Northeastern Thailand. Chiang Mai Journal of Science, 43(4), 834-844.

Taladrid, D., Laguna, L., Bartolome, B., & Moreno-Arribas, V. (2020). Plant-derived seasonings as sodium salt replacers in food. Trends in Food Science & Technology, 99, 194-202. https://doi.org/10.1016/j.tifs.2020.03.002

Tan, X. W., Bhave, M., Fong, A. Y., Matsuura, E., Kobayashi, K., Shen, L. H., & Hwang, S. S. (2016). Cytoprotective and Cytotoxic Effects of Rice Bran Extracts in Rat H9c2(2-1) Cardiomyocytes. Oxidative Medicine and Cellular Longevity, 2016(1), Article 6943053. http://dx.doi.org/10.1155/2016/6943053

Thai Community Product Standards. (2004). Seasoning powder No.494/2547. ThaiIndustrial Standards Institute, Bangkok, Thailand.

Thakur, D., Sharma, A., & Uniyal, S. K. (2016). Why they eat, what they eat: patterns of wild edible plants consumption in a tribal area of Western Himalaya. Journal of Ethnobiology and Ethnomedicine, 13(70), 1-12. https://doi 10.1186/s13002-017-0198-z

Thiele, B., Stein, N., Oldiges, M., & Hofmann, D. (2012). Direct analysis of underivatized amino acids in plant extracts by LC-MS-MS. Amino Acid Analysis: Methods and Protocols, 828, 317-328. https://doi.org/10.1007/978-1-61779-445-2_25

Wen, J., Hu, C., & Fan S. (2010). Chemical composition and nutritional quality of sea cucumbers. Journal of the Science of Food and Agriculture, 90(14), 2469-2474. https://doi 10.1002/jsfa.4108

World Health Organization. (2012).Guideline: Sodium Intake for Adults and Children; World Health Organization: Geneva, Switzerland. https://iris.who.int/bitstream/handle/10665/77985/9789241504836_eng.pdf

Yawadio, N., Kikuzaki, H., & Konishi, Y. (2008). Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. Seeds. Food Chemistry, 106(2), 760-766. https://doi.org/10.1016/j.foodchem.2007.06.004

Yun, X. L., Zhao, N. W., Pan, L. T., & Zhao, J. H. (2009). Resource distribution and exploitation of edible ferns in Guizhou (II). Agricultural Science & Technology – Hunan, 10(5), 102-106.

Zhao, X., Wang, Y., Zhang, Z., Sun, L., Wei, Y., Bao, X., & Xin, G. (2021). Postharvest short-time partial dehydration affects shiitake mushroom (Lentinus edodes) storage quality and umami taste. Scientia Horticulturae, 287, Article 110274. https://doi.org/10.1016/j.scienta.2021.110274

Zhao, Y., Zhang, M., Devahastin, S., & Liu, Y. (2019). Progresses on processing methods of umami substances: A review. Trends in Food Science & Technology, 93, 125-135. https://doi.org/10.1016/j.tifs.2019.09.012

Zhu, Q. F., & Zhao, Q. S. (2019). Chemical constituents and biological activities of lycophytes and ferns. Chinese Journal of Natural Medicines, 17(12), 887-891. https://doi.org/10.1016/S1875-5364(19)30108-6