Development of Phenolic-and-Flavonoid-containing Sugar-Free Jelly from Chaya (Cnidoscolus aconitifolius) Leaves and Evaluation of  Physical and Nutritional Properties : Article 3428

Pattamaporn Jaroennon; Sakunta Manakla; Jutawan Nuanchankong; Charinan Jaengklang; Panida Saenprakob Pornudomthap

doi:10.69650/ahstr.2025.3428

Authors

Pattamaporn Jaroennon Department of Nutrition and Dietetics, Faculty of Science and Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage, Pathumthani, 13180, Thailand
Sakunta Manakla Department of Nutrition and Dietetics, Faculty of Science and Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage, Pathumthani, 13180, Thailand
Jutawan Nuanchankong Department of Nutrition and Dietetics, Faculty of Science and Technology, Valaya Alongkorn Rajabhat University under the Royal Patronage, Pathumthani, 13180, Thailand
Charinan Jaengklang Department of Thai Traditional Medicine Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600, Thailand
Panida Saenprakob Pornudomthap Department of Cosmetic Science, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, 10220, Thailand

DOI:

https://doi.org/10.69650/ahstr.2025.3428

Keywords:

Jelly, Chaya (Cnidoscolus aconitifolius) leaves, Physicochemical properties, Phenolic content, Flavonoid content, nutritional properties

Abstract

The objective of this study was to develop sugar-free jelly from Chaya (Cnidoscolus aconitifolius) leaves and to evaluate its phenolic and flavonoid contents, physicochemical characteristics, and nutritional properties of the selected formula. Dried Chaya leaf powder's cyanide content and physicochemical properties were determined and evaluated. The results showed that the green-yellow Chaya leaf powder contained a cyanide level less than 0.20 mg/L. The water activity and percent moisture of Chaya leaf powder were below the standard criteria established for dry leaf powder. Different formulas of jellies were developed using various amounts of Chaya leaf powder ranging from 0.50 to 2.00 g. The control formulation was prepared using one gram of green tea powder instead of the Chaya leaf powder. The jellies were evaluated for their physical properties, including color and texture. The color of Chaya leaf jellies had a brightness (L^*) ranging from 31.62 to 33.58 with green (-3.61 to -5.14) and yellow (5.37 to 7.16). In terms of texture, the hardness of Chaya jellies ranged from 560.00 to 966.33 g. Total phenolic content was determined using the Folin-Ciocalteu and the Aluminum Chloride method was used to determine the flavonoid contents. The flavonoid content of the developed jellies ranged from 1,432.33 to 1,525.00 mg QE/20 g of sample, which was not significantly different from the control formula (1,520.33 mg QE/20 g of sample). The total phenolic content of the control formula (1.43 mg GAE/20 g of sample), Formula 3 (1.35 mg GAE/20 g of sample), and Formula 4 (1.45 mg GAE/20 g of sample) did not differ significantly (p ≤ 0.05). Therefore, Formula 3 (1.5 g of Chaya leaf powder) was selected to study the nutritional properties. The Formula 3 (2.91 kcal per 100 g of sample) showed a 93% reduction in energy compared to the control formula (43.465 kcal per 100 g of sample). Therefore, Formula 3 represented a low-energy food source that could potentially be further developed into a commercial product.

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