Effect of Magnesium Sulfate Solution Pretreatment on Antioxidant Properties and Chlorophyll Content of Dried Wolffia (Wolffia globosa)
Article Sidebar
Main Article Content
Abstract
Wolffia globosa, a nutrient-dense aquatic plant native to Southeast Asia, has gained attention as a sustainable source of protein and bioactive compounds. However, post-harvest processing often compromises its visual appeal and functional properties. This study investigates the effect of magnesium sulfate (MgSO4) solution pretreatment on color retention and antioxidant properties of dried Wolffia. Fresh Wolffia were blanched in varying concentrations of MgSO4 at 0.1%, 0.3%, 0.5%, and 0.7% w/v and dried under controlled conditions. Color parameters including lightness (L*), redness/greenness (a*), and yellowness/blueness (b*) were measured using a spectrophotometer, while antioxidant activity was assessed via DPPH radical scavenging assay and FRAP assay. Results indicated that while the 0.7% w/v MgSO4 treatment yielded the highest total chlorophyll content (6,147.31 mg/kg), this chemical retention did not translate to color preservation. MgSO4 pretreatments significantly decreased lightness (L*) and greenness (resulting in less negative a* values compared to the unblanched control) (p < 0.05). Furthermore, the pretreatments caused a significant reduction in total phenolic content and antioxidant capacity compared to the control dried Wolffia (p < 0.05). These findings suggest that while MgSO4 blanching effectively protects chlorophyll chemically, it negatively impacts the greenness, lightness, and antioxidant properties of dried Wolffia. Therefore, the trade-off between chlorophyll stabilization and the loss of color quality and functional compounds must be carefully evaluated for product applications.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The content and information in the articles published in the Journal of Science and Technology, Sisaket Rajabhat University reflect the opinions and responsibilities of the respective authors. The editorial board of the journal does not necessarily agree with, nor share responsibility for, these views.
Articles, information, content, images, etc., published in the Journal of Science and Technology, Sisaket Rajabhat University are copyrighted by the Faculty of Science and Technology, Sisaket Rajabhat University. If any individual or organization wishes to republish all or part of the content, or use it for any other purpose, they must obtain written permission from the Journal of Science and Technology, Sisaket Rajabhat University beforehand.
References
AOAC International. (2023). Official Methods of Analysis of AOAC international (22nd ed.). Oxford University Press. https://doi.org/10.1093/ 9780197610145.001.0001
Appenroth, K.- J., Sree, K. S., Bog, M., Ecker, J., Seeliger, C., Böhm, V., Lorkowski, S., Sommer, K., Vetter, W., Tolzin-Banasch, K., Kirmse, R., Leiterer, M., Dawczynski, C., Liebisch, G., & Jahreis, G. (2018). Nutritional value of the duckweed species of the genus Wolffia (Lemnaceae) as human food. Frontiers in Chemistry, 6, 483. https://doi.org/ 10.3389/fchem.2018.00483
Bohn, T., Walczyk, T., Leisibach, S., & Hurrell, R. F. (2004). Chlorophyll-bound magnesium in commonly consumed vegetables and fruits: Relevance to magnesium nutrition. Journal of Food Science, 69(9), 347-350. https://doi.org/10.1111/j.1365-2621.2004.tb09947.x
Doungtip, P., Srisorn, P., & Hunsakul, K. (2025). Effect of salt solution combined with blanching on color retention and antioxidant activity in dried Wolffia (Wolffia arrhiza). Journal of Food Technology, Siam University, 20(1), 32-42. https://li01.tci-thaijo.org/index.php/JFTSU/article/view/265825/180193
Fomenko, E. V., Anshits, N. N., Akimochkina, G. V., Ivanenko, T. Y., Morozov, E. V., Yumashev, V. V., Solovyov, L. A., Shestakov, N. P., & Shabanov, V. F. (2025). Experimental study on rapeseed drying characteristics with magnesium sulfate as solid desiccant. Molecules, 30(17), 3604. https://doi.org/10.3390/molecules30173604
Kaur, N., Aggarwal, P., & Rajput, H. (2018). Effect of different blanching treatments on physicochemical, phytochemical constituents of cabinet dried broccoli. Chemical Science Review and Letters, 7(25), 262-271. https://www. academia.edu/37690771/Effect_of_Different_Blanching_Treatments_on_Physicochemical_Phytochemical_Constituents_of_Cabinet_Dried_Broccoli
Khan, A. A., Syarifah Adilah, M. Y., Mamat, M. H., Yahaya, S. Z., Setumin, S., Ibrahim, M. N., Daud, K., & Abdullah, M. H. (2022). Magnesium sulfate as a potential dye additive for chlorophyll-based organic sensitiser of the dye-sensitised solar cell (DSSC). Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 274, 121140. https://doi.org/10.1016
/j.saa.2022.121140
Kim, M. H., Kim, J. M., & Yoon, K. Y. (2013). Effects of blanching on antioxidant activity and total phenolic content according to type of medicinal plants. Food Science and Biotechnology, 22(3), 817-823. https://link.springer.com/article
/10.1007/s10068-013-0150-5
Kubola, J., & Siriamornpun, S. (2008). Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro. Food Chemistry, 110(4), 881-890. 10.1016/j.foodchem.2008.02.076
Maduwanthi, S.D.T., & Marapana, R.A.U.J. (2021). Total phenolics, flavonoids and antioxidant activity following simulated gastro-intestinal digestion and dialysis of banana (Musa acuminata, AAB) as affected by induced ripening agents. Food Chemistry, 339, 127909. https://doi.org/10.1016/j.foodchem.2020.127909
Masavang, S., Winckler, P., Tira-Umphon, A., & Phahom, T. (2022). New insights into moisture sorption characteristics, nutritional composition, and antioxidant and morphological properties of dried duckweed [Wolffia arrhiza (L.) Wimm]. Journal of the Science of Food and Agriculture, 102(5), 2135-2143. https://doi.org/10.1002/jsfa.11555
Minh, N. P., Nhi, T. T. Y., Lam, T. D. B., Nhat, P. M., & Phuong, N. T. T. (2019). Effect of blanching and drying on quality of dried papaya fruit. Journal of Pharmaceutical Sciences and Research, 11(3), 1082-1086. https://www.proquest.com/scholarly-journals/effect-blanching-drying-on-quality-dried-papaya/docview/2206964729/se-2
Negi, P., & Roy, S.K. (2000). Effect of blanching and drying methods on β-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. LWT-Food Science and Technology, 33(4), 295-298. https://doi.org/10.1006/fstl.2000.0659
Oliveira, S. M., Brandão, T. R. S., & Silva, C. L. M. (2016). Influence of drying processes and pretreatments on nutritional and bioactive characteristics of dried vegetables: A review. Food Engineering Reviews, 8, 134-163. https://doi.org/10.1007/s12393-015-9124-0
Pichairat, D., & Mahea, N. (2014). Effect of blanching on the phenolic content and antioxidant capacities of some Southern Thai indigenous vegetables. Rajamangala University of Technology Srivijaya Research Journal, 6(2), 36-46. https://www.repository.rmutsv.ac.th/bitstream/handle/123456789/1223/FullText.pdf?sequence=1&isAllowed=y
Prosridee, K., Oonsivilai, R., Tira-aumphon, A., Singthong, J., Oonmetta-aree, J., & Oonsivilai, A. (2023). Optimum aquaculture and drying conditions for Wolffia arrhiza (L.) Wimn. Heliyon, 9(9), e19730. https://doi.org/10.1016/j.heliyon.2023.e19730
Rajput, R., & Patil, R. (2017). The comparative study on spectrophotometric analysis of chlorophyll and carotenoids pigments from non-leguminous fodder crops. International Journal of Innovative Science, Engineering & Technology, 4(7), 140-148. https://www.researchgate.net/publication/322356853_The_Comparative_Study_on_Spectrophotometric_Analysis_of_Chlorophyll_and_Carotenoids_Pigments_from_Non-Leguminous_Fodder_Crops
Wolfe, K., Wu, X., & Liu, R. H. (2003). Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry, 51(3), 609-614. https://doi.org/10.1021/jf020782a
Workneh, T., Zinash, A., & Woldetsadik, K. (2014). Blanching, salting and sun drying of different pumpkin fruit slices. Journal of Food Science and Technology, 51(11), 3114-3123. https://doi.org/10.1007/s13197-012-0835-4
Yadav, N. K., Patel, A. B., Debbarma, S., Priyadarshini, M. B., & Priyadarshi, H. (2024). Characterization of bioactive metabolites and antioxidant activities in solid and liquid fractions of fresh duckweed (Wolffia globosa) subjected to different cell wall rupture methods. ACS Omega, 9(18), 19940-19955. https://pubs.acs.org/doi/10.1021/acsomega.3c09674