The Antioxidant Properties of Skunk Vine (Paederia foetida L.) Crude Extracts and Its Application in Butter Cookie

Abstract

 The objectives of this paper were to investigate the antioxidant activities of the crude distilled water extracts of fresh and dried Paederia foetida L.(skunk vine) leaves, to develop butter cookie recipes with added skunk vine, and to determine minerals content, antioxidant activities of butter cookies with crude extract of skunk vine and their shelf life. The antioxidant activities of the aqueous crude extracts was determined through the DPPH free radical scavenging assay and the ABTS free radical scavenging assay (ABTS).  It was found that the aqueous crude extract from the dried plant had higher antioxidant activity than that from the fresh counterpart. The total phenolic content analysis revealed that both had a comparable amount. According to the sensory evaluation in terms of appearance, color, smell, taste, texture and overall acceptance performed by Laboratory panels and untrained consumer, the butter cookies with 2% aqueous crude extract of skunk vine gained a high acceptability, however, at the 0.05 level, there was no statistically significant difference between the expert and consumer groups for recipes containing 1,2,3% crude extract. 100 g of butter cookies with skunk vine crude extract supplement was found to contain higher calcium and potassium by 8.37 and 2.10 mg, respectively. In addition, butter cookies supplemented with skunk vine crude extract was found to have antioxidant activity. The butter cookie with 2% aqueous crude extract of skunk vine's shelf life can be stored for up to 10 days at room temperature and for more than 11 days in a refrigerator. To our knowledge, this study is the first to demonstrate that skunk vine crude extract may be used as a supplement for baked goods. Keywords :  crude extract ; cookie ; Paederia foetida ;  antioxidant