Impact of Leaf Age and Blanching on Phytochemical Composition and Antioxidant Activity of Artocarpus lakoocha Leaves

Kannika Huaisan; Chanpen  Watthananoi; Kiatipong  Charoenjit; Nuduan  Saraboot; Thorung  Pranil

Authors

Kannika Huaisan Department of Food Technology, Faculty of Agricultural Technology, Kalasin University, Kalasin, 46000 Thailand
Chanpen Watthananoi Department of Food Technology, Faculty of Agricultural Technology, Kalasin University, Kalasin, 46000 Thailand
Kiatipong Charoenjit Department of Food Technology, Faculty of Agricultural Technology, Kalasin University, Kalasin, 46000 Thailand
Nuduan Saraboot Department of Food Technology, Faculty of Agricultural Technology, Kalasin University, Kalasin, 46000 Thailand
Thorung Pranil Creative Food and Tourism Research Unit, Faculty of Tourism and Hotel Management, Mahasarakham University, Maha Sarakham, 44000 Thailand

Keywords:

Medicinal plant, Thermal processing, Natural antioxidants, Functional ingredient

Abstract

This study examined the effects of leaf age and blanching treatment on the phytochemical composition and antioxidant activity of Artocarpus lakoocha leaves (“Ma Had” in Thai), a plant recognized for its medicinal properties but with limited research on its foliage. The research methodology covered three main analytical areas: (1) qualitative phytochemical screening (2) quantification of total phenolic content and total flavonoid content and (3) a thorough assessment of antioxidant capacity. The antioxidant assessment employed 3 complementary in vitro assays: DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)), and FRAP (ferric ion reducing antioxidant potential). Results indicated that fresh mature leaves contained lower levels of phytochemicals and exhibited reduced antioxidant activity compared to young leaves. Notably, blanched mature leaves demonstrated significantly higher total phenolic content (40.50 mg GAE/g DW) and total flavonoid content (73.90 mg QE/g DW) than blanched young leaves (27.52 mg GAE/g DW and 60.46 mg QE/g DW, respectively). This elevation in bioactive compounds corresponded with markedly enhanced antioxidant capacity, particularly in the ABTS assay, where blanched mature leaves (234.25 mg TE/g DW) substantially outperformed blanched young leaves (89.27 mg TE/g DW). These findings underscore the superior bioactive potential of mature leaves following blanching, highlighting their promising use in nutraceutical development due to enhanced antioxidant activity and retention of bioactive compounds.

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