evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss

Mohammad Qneibi; Nidal Jaradat; Abed Naser Zaid; Nawaf Abu-khalaf; Abdel-razzak Natsheh; Fatima Hussein

evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss

Abstract

Arum palaestinum is one of the famous wild plants that have been used since the ancient time in the Palestinian folk food and medicine. However, it needs particular cooking steps to decrease its numbing taste. We investigated the impact of cooking, measures on taste, total phenols and antioxidant activity of wild A. palaestinum by using an Alpha-Astree Electronic tongue (ET), which is used for food taste assessment. In this study, the A. palaestinum was cooked in different ways. We used Folin Ciocalteu’s process to compare total phenols, where radical scavenging assay was used to evaluate the antioxidant activity using 2, 2-diphenyl1-picrylhydrazyl-hydrate (DPPH). Our results showed that a very significant discrimination of the samples with different distances between groups (p-values < 0.001) in the ET results coupled with the principal component analysis (PCA). The samples were in the following order in term of numbing taste: Fresh > dried > cooked. Moreover, the pattern discrimination index between (A and C), (B and C) and (A and B) were 88%, 96.36%, and 98%, respectively, which suggests that C and A are the most similar preparations in term of taste, while B is the worst one. Our results reveal that the cooking and dried A. palaestinum showed a lower numbing taste by ET, while the antioxidant activities showed a marked correlation with the total phenolic contents. As a result, we concluded that the oven dried preparing method (home roasting) for A. palaestinum is the most efficient method for consumption or preparing bioactive supplements for nutraceutical and pharmaceutical supplements.

Keywords

References

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Details

Primary Language

English

Subjects

Pharmacognosy

Journal Section

Research Article

Authors

Mohammad Qneibi ^* This is me
0000-0002-0702-7834
Palestine

Nidal Jaradat
0000-0003-2291-6821
Palestine

Abed Naser Zaid This is me
0000-0002-3176-6581
Palestine

Nawaf Abu-khalaf This is me
0000-0002-0007-710X
Palestine

Abdel-razzak Natsheh This is me
Palestine

Fatima Hussein This is me
Palestine

Publication Date

June 27, 2025

Submission Date

October 4, 2017

Acceptance Date

November 29, 2017

Published in Issue

Year 2018 Volume: 22 Number: 1

IZ

https://izlik.org/JA49ZZ99SZ

Cite

RIS / Bibtex

APA

Qneibi, M., Jaradat, N., Zaid, A. N., Abu-khalaf, N., Natsheh, A.- razzak, & Hussein, F. (2025). evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss. Journal of Research in Pharmacy, 22(1), 52-58. https://izlik.org/JA49ZZ99SZ

AMA

1.Qneibi M, Jaradat N, Zaid AN, Abu-khalaf N, Natsheh A razzak, Hussein F. evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss. J. Res. Pharm. 2025;22(1):52-58. https://izlik.org/JA49ZZ99SZ

Chicago

Qneibi, Mohammad, Nidal Jaradat, Abed Naser Zaid, Nawaf Abu-khalaf, Abdel-razzak Natsheh, and Fatima Hussein. 2025. “Evaluation of Taste, Total Phenols and Antioxidant for Fresh, Roasted, Shade Dried and Boiled Leaves of Edible Arum Palaestinum Bioss”. Journal of Research in Pharmacy 22 (1): 52-58. https://izlik.org/JA49ZZ99SZ.

EndNote

Qneibi M, Jaradat N, Zaid AN, Abu-khalaf N, Natsheh A- razzak, Hussein F (June 1, 2025) evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss. Journal of Research in Pharmacy 22 1 52–58.

IEEE

[1]M. Qneibi, N. Jaradat, A. N. Zaid, N. Abu-khalaf, A.- razzak Natsheh, and F. Hussein, “evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss”, J. Res. Pharm., vol. 22, no. 1, pp. 52–58, June 2025, [Online]. Available: https://izlik.org/JA49ZZ99SZ

ISNAD

Qneibi, Mohammad - Jaradat, Nidal - Zaid, Abed Naser - Abu-khalaf, Nawaf - Natsheh, Abdel-razzak - Hussein, Fatima. “Evaluation of Taste, Total Phenols and Antioxidant for Fresh, Roasted, Shade Dried and Boiled Leaves of Edible Arum Palaestinum Bioss”. Journal of Research in Pharmacy 22/1 (June 1, 2025): 52-58. https://izlik.org/JA49ZZ99SZ.

JAMA

1.Qneibi M, Jaradat N, Zaid AN, Abu-khalaf N, Natsheh A- razzak, Hussein F. evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss. J. Res. Pharm. 2025;22:52–58.

MLA

Qneibi, Mohammad, et al. “Evaluation of Taste, Total Phenols and Antioxidant for Fresh, Roasted, Shade Dried and Boiled Leaves of Edible Arum Palaestinum Bioss”. Journal of Research in Pharmacy, vol. 22, no. 1, June 2025, pp. 52-58, https://izlik.org/JA49ZZ99SZ.

Vancouver

1.Mohammad Qneibi, Nidal Jaradat, Abed Naser Zaid, Nawaf Abu-khalaf, Abdel-razzak Natsheh, Fatima Hussein. evaluation of taste, total phenols and antioxidant for fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum Bioss. J. Res. Pharm. [Internet]. 2025 Jun. 1;22(1):52-8. Available from: https://izlik.org/JA49ZZ99SZ