Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats

Mahfudh, N. and Solikah, W. Y. and Sulistiyani, N. and Kumalasari, I. D. and Zakaria, Z. A. (2024) Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats. International Food Research Journal (Malaysia), 31. pp. 67-79. ISSN 2231 7546

Incorporating antioxidants in functional foods represents an excellent dietary approach to prevent oxidative stress. The present work aimed to create a novel formulation of biscuits using a combination of Zingiber cassumunar (ZC) and purple sweet potato (PSP) as the main ingredients, in producing a functional food product that possesses antioxidant properties. The present work involved conducting trials and implementing optimisation techniques in order to obtain three distinct biscuit formulations, namely F1 (ZC 0.75 g: PSP 5.25 g), F2 (ZC 0.45 g: PSP 5.55 g), and F3 (ZC 0.28 g: PSP 5.72 g). The proximate analysis of the three formulations met the Standard Nasional Indonesia (SNI) criteria for biscuits, which encompassed parameters such as moisture content, ash, fat, protein, crude fibre, and metal residue. The F3 biscuits were chosen as the test biscuits in subsequent experiments due to their superior quality. The administration of F3 biscuits at a dosage of 1.94 g per 200 g of body weight to rats fed with high-fat diet for 28 d resulted in a substantial reduction (p < 0.05) in malondialdehyde levels, with a mean value of 2.17 ± 0.22 nmol/mL. Additionally, this intervention improved superoxide dismutase activity, with a mean value of 72.95 ± 3.06%. The F3 biscuits demonstrated promising antioxidant potential. This could serve as a basis for further clinical trials in humans before its potential commercialisation. Further investigation into the formulation of the biscuit is necessary, especially concerning the moisture, ash, and crude fibre levels present.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(01)%202024/06%20-...

Abstract

Incorporating antioxidants in functional foods represents an excellent dietary approach to prevent oxidative stress. The present work aimed to create a novel formulation of biscuits using a combination of Zingiber cassumunar (ZC) and purple sweet potato (PSP) as the main ingredients, in producing a functional food product that possesses antioxidant properties. The present work involved conducting trials and implementing optimisation techniques in order to obtain three distinct biscuit formulations, namely F1 (ZC 0.75 g: PSP 5.25 g), F2 (ZC 0.45 g: PSP 5.55 g), and F3 (ZC 0.28 g: PSP 5.72 g). The proximate analysis of the three formulations met the Standard Nasional Indonesia (SNI) criteria for biscuits, which encompassed parameters such as moisture content, ash, fat, protein, crude fibre, and metal residue. The F3 biscuits were chosen as the test biscuits in subsequent experiments due to their superior quality. The administration of F3 biscuits at a dosage of 1.94 g per 200 g of body weight to rats fed with high-fat diet for 28 d resulted in a substantial reduction (p < 0.05) in malondialdehyde levels, with a mean value of 2.17 ± 0.22 nmol/mL. Additionally, this intervention improved superoxide dismutase activity, with a mean value of 72.95 ± 3.06%. The F3 biscuits demonstrated promising antioxidant potential. This could serve as a basis for further clinical trials in humans before its potential commercialisation. Further investigation into the formulation of the biscuit is necessary, especially concerning the moisture, ash, and crude fibre levels present.

[error in script]

Item Type:	Article
AGROVOC Term:	Zingiber
AGROVOC Term:	sweet potatoes
AGROVOC Term:	biscuits
AGROVOC Term:	research
AGROVOC Term:	proximate composition
AGROVOC Term:	oxidative stress
AGROVOC Term:	malondialdehyde
AGROVOC Term:	food composition
AGROVOC Term:	antioxidants
Geographical Term:	Indonesia
Uncontrolled Keywords:	functional food, Zingiber cassumunar, purple sweet potato, oxidative stress
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	29 Apr 2025 01:24
Last Modified:	29 Apr 2025 01:24
URI:	http://webagris.upm.edu.my/id/eprint/1806

Actions (login required)

View Item