Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.).

T. Gamal, Aziza; Abd El Kareem. Ghannam, Hanan.; ., Hala; Z. Ali, M.

doi:10.21608/ijfsnh.2022.257004

Production and Evaluation of healthy drinks prepared from dried willow leaves (Salix safsaf L.).

Document Type : Original Research

Authors

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

10.21608/ijfsnh.2022.257004

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