Total phenolic and flavonoid contents, bioactivity, and cytotoxicity of teak leaves and application in functional plant-based cookies

Kok, Tjie and Dewi, Ardhia Deasy Rosita and Puspitasari, Elia Devina and Ongkowijoyo, Benedictus Kevin Indarto and Phimolsiripol, Yuthana and Tridtitanakiat, Pavalee Chompoorat (2026) Total phenolic and flavonoid contents, bioactivity, and cytotoxicity of teak leaves and application in functional plant-based cookies. The Journal of Functional Foods in Health and Disease (FFHD), 16 (10). pp. 903-919. ISSN 2160-3855

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Abstract

Background: Teak (Tectona grandis) leaves are rich in bioactive compounds, particularly phenolics and flavonoids, which exhibit diverse biological activities. However, their utilization in functional foods remains limited. This study assessed th e phytochemical composition, biological activities, and cytotoxicity of teak leaf extract and developed gluten-free functional cookies enriched with teak leaf powder. Modified cassava (mocaf) and almond flour were used as gluten -free ingredients to support digestive health. Methods: Teak leaf extract was analyzed for total phenolic and flavonoid contents and evaluated for its antioxidant (DPPH assay), anti-inflammatory (MIF inhibitory assay), antidiabetic (α-glucosidase inhibitory assay), tyrosinase inhibitory assay, and cytotoxic (MTT assay) activities. Teak leaf powder was then incorporated into plant-based cookie formulations prepared with mocaf and almond flour. The cookies were characterized by dietary fiber content, textural

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Technobiology > Department of Biology
Depositing User:	BAMBANG SEPTIAWAN
Date Deposited:	07 Oct 2026 07:35
Last Modified:	07 Oct 2026 07:35
URI:	http://repository.ubaya.ac.id/id/eprint/51351

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