Abstract
The aim of this study was to obtain and characterize a lyophilized leaf powder from Acmella oleracea (LPA) as a functional food ingredient. Sorption isotherms of LPA display a monolayer moisture content of 9.1 and 9.3 g H2O 100 g–1 for adsorption and desorption, respectively. The flavonoids, ascorbic acid, and total polyphenols content, were approximately 235 mg 100 g–1, 18 mg 100 g–1, and 2,480 mg GAE 100 g–1, respectively. The antioxidant activity by TEAC showed the greatest value, ~291 mg TE L–1, against DPPH and FRAP assays (p < .05). The FTIR spectrum revealed high intensity bands at 3,400 cm–1 related to vibrations of cellulose and organic acids. The thermo-behavior showed an initial degradation temperature at 222°C and peak temperature of 278°C. These results indicate great potential of LPA as a natural source of bioactive compounds, which could contribute to its utilization as a functional ingredient in foods. Practical applications The lyophilized leaf powder from Acmella oleracea as a natural source of bioactive compounds could contribute to its utilization as a functional ingredient in foods.
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