Antioxidant activity of young jasmine rice leaf powder for the development of healthy cookies
Keywords:
Young jasmine rice leaf, Antioxidant activity, Bioactive compounds, Cookies, Tea powderAbstract
This research aimed to evaluate the antioxidant activity of young jasmine rice leaf powder processed through three different methods: roasting, fermentation, and black tea processing. The study also explored the feasibility of using this powder as an ingredient in the development of healthy cookies. Antioxidant activity was assessed using the DPPH and FRAP assays, along with the determination of total phenolic content (TPC) and total flavonoid content (TFC). Subsequently, different concentrations of the tea powders were used to produce cookies, and consumer acceptance of the resulting products was evaluated. The results showed that roasted tea powder exhibited the highest antioxidant activity as measured by the FRAP assay (3.40±0.08 mg Fe/DW), which was significantly greater than that of fermented tea powder and black tea powder (p≤0.05). The DPPH assay also revealed that roasted tea powder had significantly higher antioxidant activity than black tea powder (19.98±0.69 mg TE/DW; p≤0.05). Although roasted tea powder had lower total phenolic content (15.96±0.37 mg GAE/DW) and total flavonoid content (104.22±0.26 mg RE/DW) compared to black tea powder and fermented tea powder, its superior FRAP value indicates that it may contain other antioxidant compounds with higher electron-donating capacity, a critical mechanism for inhibiting free radical formation. The higher DPPH value of roasted tea powder also supports its antioxidant potential. Sensory evaluation of cookies produced by substituting wheat flour with roasted tea powder showed consumer acceptance of the products. This demonstrates the potential of young jasmine rice leaf tea powder, particularly in its roasted form, as a valuable nutritional ingredient and a source of antioxidants for the development of food innovations, such as healthy cookies.
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