Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.). | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 3, Issue 1, June 2022, Page 145-176 PDF (715.07 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2022.257004 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Aziza T. Gamal; Hanan. Abd El Kareem. Ghannam; Hala .; M. Z. Ali | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| In recent years, the willow (Salix safsaf), is widely distributed along the River Nile in Egypt, leaves used as a traditional medicine. Thus, the objective of this study was to evaluate the healthy drinks from dried willow leaves, as well as, its water extracts, as natural antioxidant and antimicrobial agents as well as protection from thrombosis. The leaves of willow were dried with three methods; oven, sun and vacuum drying. The methanolic extract of vacuum drying leaves gave the highest concentrations of phenolic and flavonoid compounds. The resultant of different dried Willow leaves (Salix safsaf) was evaluated for their proximate composition (on dry weight basis), Besides, DPPH, total phenolic compounds and total flavonoid. Results of the proximate analysis revealed that the moisture content recorded 5.95 ,5.48 ,7.26% in oven, sun and vacuum drying, respectively, whoever ash and fibers were 0.42& 1.22, 0.34& 1.5, 2.04 and 2.23% in oven, sun and vacuum drying, respectively. Chlorophyll a and b contents were 3.12&12.64, 1.52 &5.88 and 3.42& 14.19 in samples dried by oven, sun and vacuum drying, respectively. | ||||
| Keywords | ||||
| Willow leaves; antioxidant; water extract; sensory analysis; antimicrobial activity; proximate analysis; evaluation | ||||
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