Degradation Kinetics and Antioxidant Capacity Study of Suji Leaves Extract (Dracaena angustifolia)

Abstract

Synthetic colorants, prized for their diverse colors, homogeneity, and cost-effectiveness, are highly stable under various environmental conditions. Despite these advantages, health concerns have fueled a growing interest in natural alternatives. This study employs Dracaena angustifolia, a pigment-rich plant that produces green extracts suitable for food. The study aimed to determine the stability of Suji leaf extracts through degradation kinetics analysis and assess the physicochemical properties over four weeks. Optimal conditions for colorant stability were identified based on the concept of degradation kinetic concept, which measures absorbance at different pH levels and temperatures. The physicochemical properties studied over four-weekend the antioxidant capacity, total phenolic, color in color, and chlo, prophyll content for both Suji leaves exleaf (Dracaena angustifolia) and synthetic powder colourantcolorantse four weeks, an inverse relationship was observed between the DPPH scavenging effect and total phenolic content. A decrease in total phenolic content and an increase in IC50 values in the Suji leaf extract suggested a potential weakening of its antioxidant capacity. Additionally, the Suji leaves extract exhibited significantly higher chlorophyll content but lower color intensity and stability than synthetic powder, positively correlating with total phenolic content. The degradation kinetics study revealed that Suji leaf extract was the most stable at pH 7.0 and 4°C. In contrast, the synthetic powder colorants showed optimal stability at pH 4.5 and 40°C. These findings and in-depth research underscore the potential of Suji leaf extract as a stable and natural colourant, particularly in the food industry, replacing synthetic powder colorants.