Bioactive characteristics of Guazuma ulmifolia Lam leaf flour halal functional food ingredient
Authors
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Ambar Fidyasari
Center For Local Food Development Studies, Universitas Brawijaya
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Salasabila Kharisma Afrizuliya
Universitas Negeri Malang
Keywords:
Guazuma ulmifolia leaf flour, Bioactive compounds, Halal functional food, Pasting properties, Microstructure analysisAbstract
The increasing demand for plant-based functional and halal foods has encouraged the exploration of natural bioactive sources from local plants. Guazuma ulmifolia leaves are known to contain various bioactive compounds with potential health benefits and may be utilized as sustainable ingredients in halal functional food products. Therefore, this study aimed to evaluate the bioactive compounds, pasting properties, and morphological characteristics of Guazuma ulmifolia leaf powder (GULP) to assess its potential application as a plant-based halal functional food ingredient. Bioactive compound analysis was conducted by determining total phenolic content (TPC), total flavonoid content (TFC), and chlorophyll content. In addition, pasting properties were analyzed to evaluate the flour's functional characteristics during processing, while microstructural characteristics were observed via morphological analysis. The results showed that GULP contained considerable amounts of bioactive compounds, with TPC and TFC values of 105.00 ± 0.10 mg GAE/100 g and 85.65 ± 0.16 mg QE/100 g, respectively. Chlorophyll analysis revealed chlorophyll a, chlorophyll b, and total chlorophyll contents of 0.44 ± 0.01, 0.36 ± 0.05, and 0.80 ± 0.15, respectively. The pasting properties indicated that GULP possessed suitable functional characteristics for food processing applications. Furthermore, microstructural analysis revealed heterogeneous morphological structures comprising dietary fiber, protein bodies, and small starch granules distributed throughout the flour matrix. In conclusion, GULP exhibited promising bioactive and functional characteristics, indicating its potential utilization as a natural ingredient in the development of plant-based halal functional foods with added nutritional and health benefits.
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