Evaluation of Taste, Total Phenols and Antioxidant for Fresh, Roasted, Shade dried and Boiled leaves of Edible Arum palaestinum Bioss

Abstract

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-diphenyl-
1-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.

Full text

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Research Article
http://doi.org/10.12991/mpj.2018.40
Marmara Pharm J 2018;22(1): 52-58
How to cite this article: Qneibi M, Jaradat N, Zaid AN, Abu-Khalaf N,
Natsheh A, Hussein F. Evaluation of taste, total phenols and antioxidant for
fresh, roasted, shade dried and boiled leaves of edible Arum palaestinum
Bioss. Marmara Pharm J. 2018; 22 (1): 52-58.
Received:04.10.2017 / Accepted:29.11.2017
Corresponding Author: Mohammad Qneb
E-mail: mqneibi@najah.edu
Phone: +970 (9) 2345113
ORCID No: https://orcid.org/0000-0002-0702-7834
ABSTRACT: Arum palaestnum s one of the famous wld plants that have been used snce the ancent tme n the Palestnan folk
food and medcne. However, t needs partcular cookng steps to decrease ts numbng taste. We nvestgated the mpact of cookng,
measures on taste, total phenols and antoxdant actvty of wld A. palaestnum by usng an Alpha-Astree Electronc tongue (ET),
whch s used for food taste assessment. In ths study, the A. palaestnum was cooked n dfferent ways. We used Foln Cocalteu’s
process to compare total phenols, where radcal scavengng assay was used to evaluate the antoxdant actvty usng 2, 2-dphenyl-
1-pcrylhydrazyl-hydrate (DPPH). Our results showed that a very sgnfcant dscrmnaton of the samples wth dfferent dstances
between groups (p-values < 0.001) n the ET results coupled wth the prncpal component analyss (PCA). The samples were n the
followng order n term of numbng taste: Fresh > dred > cooked. Moreover, the pattern dscrmnaton ndex between (A and C),
(B and C) and (A and B) were 88%, 96.36%, and 98%, respectvely, whch suggests that C and A are the most smlar preparatons n
term of taste, whle B s the worst one. Our results reveal that the cookng and dred A. palaestnum showed a lower numbng taste by
ET, whle the antoxdant actvtes showed a marked correlaton wth the total phenolc contents. As a result, we concluded that the
oven dred preparng method (home roastng) for A. palaestnum s the most effcent method for consumpton or preparng boactve
supplements for nutraceutcal and pharmaceutcal supplements.
KEYWORDS: Arum palaestnum; antoxdants; total phenolc content; edble wld plants
formulatons manufacturers, and recent trends of adequate
nutrton wth specfc health effects s rasng [1].
Edble wld herbs have always played a sgnfcant role n the
folk tradtons of the Medterranean regon [2]. In the past
decade, numerous scentfc experments have evaluated the
gatherng and consumpton of edble wld plants n several
countres n the Medterranean regon [6] such as Cyprus [3],
Greece [4], Span [5], Italy [7], Turkey [8], and France [9].
Around 31 speces of plants that belong to genus Solomon’s lly
were classfed n nature. One of the most tradtonal ones s Arum
palaestnum Boss. (Solomon’s lly). Ths speces s a perennal
herbaceous plant belongng to the Araceae famly. Ths famly has
about 1000 members dstrbuted manly n the Medterranean
regons. A. palaestnum (Lfe n Arabc) s also known as
Solomon’s Lly, Black Calla, Prest’s Hood and Palestnan Arum.
Ths plant grows wldly n Palestne, Jordan, Lebanon, and Syra
[10]. Varous speces of Solomon’s lly was and stll used as food
and as folk medcne n the Medterranean Sea Regons [11].
1. INTRODUCTION
Hgh daly consumpton of plants whch are rch n actve
antoxdant compounds manly phenols has been assured
to be correlated wth lower mortalty rate and ncdence of
several degeneratve dseases such as dabetes, cardovascular
dseases, and cancer [1, 2].
Phytochemcals as phenols are commonly founded n both edble
and non-edble plants, and they have been reported to have
varous pharmacologcal actvtes, ncludng antoxdant [3, 4].
Edble plants crude extracts plentful n phenols are ncreasng of
nterest n the food and pharmaceutcal ndustral supplements
because they slow oxdatve degradaton of fats and ols thereby
mprove the healthy nutrtonal value and the qualty of food [5].
The value of the antoxdant components of edble plants
that mprove health style and prevent cancer and coronary
heart dsease s also ncreasng the nterest among
consumers, scentsts, food supplements and pharmaceutcal
Evaluation of taste, total phenols and antioxidant for fresh,
roasted, shade dried and boiled leaves of edible Arum
palaestinum Bioss
Mohammad Qneb1*, Nidal Jaradat2, Abed Naser Zad2, Nawaf Abu-Khalaf3, Abdel – Razzak Natsheh4, Fatma Hussen2
1 Department of Bomedcal Scences, Faculty of Medcne and Health Scences, An-Najah Natonal Unversty, Nablus, Palestne.
2 Department of Pharmacy, Faculty of Medcne and Health Scences, An-Najah Natonal Unversty, Nablus, Palestne.
3 Department of Agrcultural and Bologcal Engneerng, Faculty of Engneerng, Palestne Techncal Unversty, Kadoore, Palestne.
4 Department of Computer Informaton Systems, Faculty of Engneerng and Informaton Technology, An-Najah Natonal Unversty, Nablus, Palestne.

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http://doi.org/10.12991/mpj.2018.40
Marmara Pharm J 2018;22(1): 52-58
Research Article
In Palestne, a large number of wld edble herbals are wdely
dstrbuted throughout the country and consumed n varous
ways. For example, the leave of Arum palaestnum, whch s
used by herbal practtoners and local rural healers n the
treatment of several dseases such as a cough, constpaton,
heartburn, urnary tract nfectons, cancer, dabetes,
hemorrhods, atheroscleross, ameba and kll worms n the
gastrontestnal tract [12, 13].
The phytochemcal screenng of Solomon’s lly plants
showed that these plants contan alkalods, polyphenols,
glycosdes (flavonods, saponn, and cyanogenc groups),
proanthocyandns, 2-heptanone, ndoles, p-cresol, (E)-
caryophyllene, monoterpenes, and two undentfed
sesquterpenes and lectn [14, 15]. Isoprenods or terpenods
consst manly of soprene unts and have antbacteral,
antfungal, antvral and antprotozoal actvtes [16]. Also,
the solaton and structural elucdaton of a novel pyrrole
alkalod were nvestgated and showed t has antcancer
actvty aganst breast carcnoma cells, hepatocarcnoma, and
lymphoblastc leukema [17, 18].
However, ths plant has a strong and fastdous numbng
taste. As a result, the Palestnan folk food dred the Solomon’s
lly and cooked to mnmze ths drawback. Nonetheless,
ths step may negatvely mpact the phytochemcal and
therapeutc outcome of ths plant. In ths study, we attempted
to assess the phytochemcal actvtes of Solomon’s lly
before and after beng cooked, where the taste of the tested
samples has been evaluated usng Alpha-Astree electronc
tongue (ET). The taste of Solomon’s lly plays a sgnfcant
role n patent complance and consequently therapeutc
effectveness. Tradtonally, the taste assessment of a food
product s usually conducted on human panelsts, yet ths
may be costly and tme-consumng. Snce then many relable
and predctve methods have been developed to evaluate
food tastes n vtro [1-5, 7]. ET s consdered one of the most
useful and precse methods for ths purpose. It conssts some
low-selectve and cross-senstve sensors and uses advanced
mathematcal procedures for sgnal processng based on the
multvarate analyss, e.g., pattern recognton (PARC) and
artfcal neural networks (ANNs) [6, 8-10]. Also, t does
not need sample preparaton, where the same samples can
be measured several tmes snce there s no change n ther
characterstcs after the frst tral of measurements [11-13].
ET has been used n: () botechnology applcatons, ()
food ndustry, () olve ol authentcaton and adulteraton,
(), and most mportantly, oral pharmaceutcal product
evaluaton [12, 14-23].
2. RESULTS
In the entre world, tremendous resources are beng nvested
n dagnoss, preventon, and treatment of cancer and
degeneratve cardovascular dsease by usng safety edble
and medcnal plants [2].
Dscoverng and screenng for potental antcancer and
antoxdant agents from natural edble plants stll n the
recent tme s the man scope for many of the nutraceutcal
and pharmaceutcal nsttutons [3].
2.1. Total phenols screening results for four Solomon’s lly
prepared samples
Phytochemcal phenols are class of secondary metabolc
compounds found n the plants and have been approved
that they have varous physologcal and bologcal actvtes
ncludng antbacteral, antvral, ant-nflammatory,
antallergenc and antoxdant actvtes [24, 25].
The absorbance of standard compound (Gallc acd) at λmax
=765 nm n Arum palaestnum presented n Table 1 and
Fgure 1.
Table 1. Absorbance of standard compound (Gallc acd)
Absorbance at λmax =765nm Gallc acd concentraton (mg/ml)
0.051 0.1
0.099 0.2
0.168 0.3
0.231 0.4
0.287 0.5
0.544 1
Figure 1. Standard calbraton curve for gallc acd
Solomon’s lly leaves four extracts (fresh, boled, shade
dred and oven dred) exhbted hgh phenolc contents as
presented n Table 2. The hghest total phenolc contents were
n the fresh, and oven-dred Solomon’s lly leaves were 53.07
mg GA/g extract, whle the total phenolc contents n boled
Solomon’s lly leaves was 24.05 mg GA/g extract and the
contents n shade dred Solomon’s lly leaves was the lowest
Marmara Pharmaceutical Journal
Qneibi et al.
The impact of processing condition on the wild Arum palaestinum plant

54
http://doi.org/10.12991/mpj.2018.40
Marmara Pharm J 2018;22(1): 52-58
Research Article
Marmara Pharmaceutical Journal
Qneibi et al.
The impact of processing condition on the wild Arum palaestinum plant
(17.14 mg GA/g extract) as shown n Fgure 2. These results
showed that the bolng process and shade dryng methods
of preparatons damagng most of the phenolc contents n
Solomon’s lly leaves.
Table 2. Total phenolc contents n the fresh, boled, shade
dred and oven dred (roasted) Solomon’s lly leaves
Figure 3. IC50 Value for Trolox and dfferent A. palaestnum
extract
2.3. ET assessment
Three prepared Solomon’s lly products were ncluded n ths
study. Prncpal component analyss (PCA) showed a clear
dscrmnaton of the samples as shown n Fgure 4. Two
major components were suffcent for descrbng the total
varaton of the data. The frst prncpal component (PC1)
A. palaestnum extract Total phenolc contents
(mg GA/g extract), ±SD
Fresh Solomon’s lly extract 53.07±0.12
Roasted (oven dred) Solomon’s lly extract 53.07±0.12
Boled Solomon’s lly extract 24.05±0.32
Shade dred Solomon’s lly extract 17.14±0.22
SD stands for standard devaton
Figure 2. Total phenolc content of dfferent A. palaestnum
extracts
2.2. In vitro antioxidant properties of the extraction
DPPH has been utlzed wdely as a free radcal to evaluate
reducng compounds and t s a useful reagent for estmat ng n-
vtro free radcal scavengng actvtes of the phytochemcals.
As shown n (Fgure 2), all the four Solomon’s lly prepared
samples exhbted ratable scavengng propertes aganst
DPPH radcals and t was clear that the oven dred Solomon’s
lly leaves (roastng method of preparaton) were proven to
be the most powerful antoxdant wth IC50 value 14.55±2.06
µg /ml (Table 3 and Fgure 3), as ther radcal-scavengng
actvtes were sgnfcantly dfferent from any other knds of
Solomon’s lly prepared methods. However, the shade dred
samples exhbted the lowest radcal scavengng actvty wth
IC50 value 63.09±2.38 µg /ml comparng to Trolox standard
compound whch had IC50 value 2.1±2.03 µg/ml.
Table 3. IC50 value of dfferent A. palaestnum leaves extracts
A. palaestnum extract IC50 value (µg /ml),
± SD
Fresh Solomon’s lly leaves extract 45.7±1.47
Boled Solomon’s lly leaves extract 31.62±3.52
Oven dred (roasted) Solomon’s lly leaves extract 14.55±2.06
Shade dred Solomon’s lly leaves extract 63.09±2.38
Figure 4. In vtro taste assessment of cooked and fresh
Solomon’s lly usng ET and prncpal component analyss

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http://doi.org/10.12991/mpj.2018.40
Marmara Pharm J 2018;22(1): 52-58
Research Article
explaned 79.4% and the second prncpal component (PC2)
explaned 20.4%. The two PCs explaned about 100%.
3. DISCUSSION
In the entre world, tremendous resources are beng nvested
n dagnoss, preventon and treatment of cancer and
degeneratve cardovascular dsease by usng safety edble
and medcnal plants.
Dscoverng and screenng for potental antcancer and
antoxdant agents from natural edble plants stll n the
recent tme the man scope for many of the nutraceutcal
and pharmaceutcal nsttutons [26, 27]. In a study whch
was conducted by Jaradat and Abualhasan, they found that
varous Solomon’s lly speces such as A. Doscordes, A.
elongatum, and A. hygrophlum have more potent antoxdant
actvty n comparson wth the studed Solomon’s lly speces.
Ther values were 6.7, 4.7, and 6.9 µg /ml, respectvely [28], n
comparson wth fresh, boled, oven dred, and shade dred
Solomon’s lly speces, they were 45.7, 31.6, 14.5, and 63.1 µg
/ml, respectvely. In another study whch was conducted by
Al-Mustafa and Al-Thunbat [20], they found that the IC50 of
the methanolc extracton of A. palaestnum was 24.3±1.0 ug/
ml, whle our results were 45.7, 31.6, 14.5, and 63.1 µg /ml for
the fresh, boled, oven dred, and shade dred A. palaestnum
speces, respectvely. These results showed that the boled and
shade dred methods were less potent, whle the oven dred
method was more potent as an antoxdant n comparson to
prevous studes [20].
Evaluaton of taste by ET revealed a sgnfcant dfference
between these products (p-value < 0.05). The followng test
descrbes three parameters, whch are dstance, p-value, and
pattern dscrmnaton ndex (%). The lower the dstance
between samples the lower the dfference n the taste between
them (Fgure 4). Moreover, the ET calculates the % pattern of
dscrmnaton between the tested samples. Ths ndex takes
nto account the dfference between the centers of gravty and
dsperson of each group. The closer the ndex to 100%, the
greater the dstance between the centers of gravty and the
smaller the dsperson wthn groups (Alpha MOS, 2009). As
t can be seen from the results n Fgure 4, the dstance between
groups was dfferent. In fact, the dstance between A and C
was 73.85, whle between B and C t was 156 and between A
and B t was 195. Ths may ndcate hgher taste smlarty
between the frst two products (A and C) than between B and
C or between A and B. Moreover, the pattern dscrmnaton
ndexes between A and C, B and C and between A and B were
88.16%, 96.36%, and 98%, respectvely, whch suggests that A
and C are the closest taste snce they had the shorter dstance
and the lowest % ndex of dscrmnaton pattern. All these
comparsons were statstcally sgnfcant snce the p-values
were < 0.05 n all cases. Therefore, the cookng method would
be a sutable tool to mnmze the numbng taste of Solomon’s
lly, but t may negatvely mpact the phytochemcal and
therapeutc outcome of ths mportant plant. In fact, t may
Table 4. Percentage nhbton actvty by Trolox and dfferent A. palaestnum Extracts
% nhbton by Trolox,
±SD
% nhbton by fresh
Solomon’s lly leaves
extract, ±SD
% nhbton by
Solomon’s lly leaves
oven dred extract,
±SD
% nhbton by
Solomon’s lly
leaves shade dred
extract, ±SD
% nhbton by
Solomon’s lly leaves
boled extract, ±SD
Conc.
µg/ml
138.62 ±1.23 30.86±1.22 32.3±2.33 28.98±2.22 29.93±1.1
249.53±1.78 32.93±1.32 32.69±2.12 28.98±2.35 29.93±1.71
359.81±1.36 32.93±1.36 34.93±2.22 31.3±2.65 29.93±1.33
578.81±2.25 38.76±1.55 34.93±1.98 33.62±2.56 34.47±1.22
788.16±2.21 38.76±1.84 35.26±1.52 34.2±2.31 34.47±1.35
10 97±2.01 43.12±1.55 41.34±2.51 34.2±2.65 34.47±2.01
20 97±2.33 43.12±1.51 45.19±2.1 34.2±2.67 46.49±2.31
30 97.5±2.12 48.32±1.09 48.39±2.21 41.1±2.69 46.49±2.36
40 98.76±2.14 48.32±1.52 53.84±1.98 42.31±2.35 52.2±2.37
50 98.76±2.11 51.23±1.33 71.32±1.77 51.01±2.13 52.2±1.74
80 98.76±2.35 51.34±1.58 77.42±1.68 51.01±1.99 60.11±2.39
100 98.76±2.41 51.34±1.74 88.56±2.28 56±2.02 60.11±2.33
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Research Article
be a relatonshp between the taste and the antoxdant
actvty. Consderng both A and C were subjected to harsher
preparaton condtons than C. Ths may cause a loss of
phytochemcal agents that are responsble for the antoxdant
actvty durng the cookng and shade dryng of the leaves;
as a result, they showed closer antoxdant actvty as can be
shown n Table 4.
4. CONCLUSION
The cooked and dred Solomon’s lly showed lower numbng
taste as revealed by ET. The antoxdant actvtes showed a
marked correlaton wth the total phenolc contents. At the
same tme, total phenols and antoxdant actvty depend on the
cookng or the plant’s preparaton method. However, the oven
dred preparng method (home roastng) for Solomon’s lly s the
most effcent method for consumpton or preparng boactve
supplements for nutraceutcal and pharmaceutcal supplements.
5. MATERIALS AND METHODS
5.1. Collection and preparing plant materials
Arum palaestnum leaves were collected n March 2015
from the mountans of Bethlehem and Jerusalem regons
of the West Bank/Palestne. The plant was botancally
dentfed n the Department of Pharmacy at An-Najah
Natonal Unversty. A voucher specmen was deposted
n the Herbarum of the Pharmaceutcal Chemstry and
Technology Dvson (Laboratory of Pharmacognosy). The
Arum palaestnum herbarum code s (Pharm-PCT-246).
5.2. Solomon’s lily leaves experimental samples preparing
5.2.1. Shade dried Solomon’s lily leaves
The leaves were washed several tmes usng dstlled water
and then dred n the shade at room temperature untl all
the plant’s parts became well dred. After dryng, the plant
materals were powdered well by usng a grnder and placed
nto a well-closed contaner.
5.2.2. Fresh Solomon’s lily leaves
The leaves were washed several tmes usng dstlled water,
cut n small slces and kept n the refrgerator for further use.
5.2.3. Roasted Solomon’s lily leaves (oven dried method)
The leaves were washed several tmes usng dstlled water
and then dred n the oven at 150 ºC for 5 mnutes, then t
was powdered well by usng a grnder and placed nto a well-
closed contaner.
5.2.4. Boiled Solomon’s lily leaves
The fresh Solomon’s lly leaves were prepared and cooked n the
same way as for consumpton. In bref, the fresh green leaves
were cleaned and washed several tmes usng dstlled water,
and then cut nto small peces. 10 grams of them placed n the
beaker wth 100 ml mll-Q water and boled for 30 mnutes,
the produced mxture kept under the hood untl t dred. Then
t mantaned n a well-closed contaner for further use.
5.3. Instrumentation
An alpha-Astree (Alpha MOS, Toulouse, France) was used
to assess the taste. It s composed of seven sensors. The ET
was equpped wth a 16-poston auto-sampler, an automatc
strrer, and an Ag/AgCl reference electrode. For multvarate
data analyss a software package (chemometrcs) (Alpha
MOS, Toulouse, France), whch also automatcally collected
and stored the sensors’ outputs sgnal (Alpha MOS, 2009)
was used.
Shaker devce (Memmert shakng ncubator, Germany),
rotary evaporator (Hedolph OB2000 Hedolph VV2000,
Germany), spectrophotometer (Jenway 7135, England),
grnder (Moulnex model, Uno, Chna), balance (Rad wag,
AS 220/c/2, Poland), flter paper (Machnery-Nagel, MN 617
and Whatman no.1, USA), were used for ths study.
5.4. Chemical Reagents
5.4.1. For antioxidant evaluation:
Methanol was purchased from Lobacheme (Inda).
(DPPH) 2, 2-Dphenyl-1-pcrylhydrazyl was ordered from
Sgma-Aldrch (Germany). Trolox (6-hydroxy – 2, 5, 7, 8 –
tetramethychroman-2 carboxylc acd) was purchased from
Sgma-Aldrch (Denmark).
5.4.2 For total phenolic content:
Foln-Cocalteu and NaHCO3 reagents were purchased from
Sgma Aldrch(Germany), and methanol purchased from
Lobacheme (Inda).
5.5. Preparation of plant extracts for antioxidant
evaluation
About 10 g of the grounded plant was soaked n 0.1 Lter of
methanol (99%) and put n a shaker devce at 100 rounds per
mnute for 72 hours at room temperature, and then stored
n the refrgerator for four days to mnmze any potental
degradaton of the phytochemcals. The extracts were then
fltered usng flter papers and concentrated under vacuum
on a rotator evaporator. The crude extract was stored at – 4
ºC for further use.
Marmara Pharmaceutical Journal
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57
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Marmara Pharm J 2018;22(1): 52-58
Research Article
5.6. Antioxidant activity
A stock soluton of a concentraton of 1 mg/ml n meth-
anol was frstly prepared for the plant four samples
extracts and Trolox. The workng solutons of the followng
concentratons (1, 2, 3, 5, 7, 10, 20, 30, 40, 50, 80, 100 g/
ml) were prepared by seral dluton wth methanol from the
stock soluton. DPPH was freshly prepared at a concentraton
of 0.002% w/v. The DPPH soluton was mxed wth methanol
and the above-prepared workng concentraton n a raton
of 1:1:1 respectvely. The spectrophotometer was zeroed
usng methanol as a blank soluton. The frst soluton of the
seres concentraton was DPPH wth methanol only. The
solutons were ncubated n the dark for 30 mnutes at room
temperature before the absorbance readngs were recorded
at 517 nm. The percentage of antoxdant actvty of the
Solomon’s lly leaves four samples, and the Trolox standards
were calculated usng the followng formula [29]:
Percentage of nhbton of DPPH actvty (%) = (A-B)/A
×100%
Where:
A = optcal densty of the blank,
B = optcal densty of the sample.
The antoxdant half maxmal nhbtory concentraton (IC50)
for the plant samples and the standard were calculated usng
BoDataFt edton 1.02 (data ft for bologst).
The antoxdant actvty was reported as a percentage of
nhbton. The nhbton of Solomon’s lly leaves four
samples, and Trolox standard at dfferent concentraton was
plotted and tabulated, and the IC50 for each of them was
calculated usng the BoDataFt fttng program n whch the
sgmodal fttng model was the adapted model.
5.7. Determination of total phenolic content in the
different plant extracts
Total phenolc content n the plant four samples methanolc
extracts was determned usng spectrophotometrc method
[30] wth some modfcatons. 1 mg/ml aqueous solutons
for methanolc extract were prepared n the analyss. The
reacton mxture was prepared by mxng 0.5 ml of plant
extract from four samples soluton, 2.5 ml of 10% Foln-
Cocalteu’s reagent dssolved n water and 2.5 ml of 7.5% of
the NaHCO3 aqueous soluton.
The four Solomon’s lly leaves samples were after that ncubated
n a thermostat at 45 ºC for 45 mn then the absorbance was
estmated usng spectrophotometer at wavelength 765 nm.
All the four plant samples were prepared n trplcate for each
analyss, and the mean value of absorbance was obtaned, and
the same procedure was repeated for the standard soluton
of gallc acd, and the calbraton lne was construed. Based
on the measured absorbance, the concentraton of gallc acd
equvalent expressed regardng (mg of GA/g of extract).
5.8. In vitro assessment of taste using ET
Based on the manufacturer’s recommendaton, before
samples were analyzed, the seven sensors were gone through
condtonng, calbraton and dagnostc process. Cleanng
of the sensor array was done between each measurement
usng pure dstlled water. Three samples of Solomon’s lly
were mxed wth suffcent volume of dstlled water. Each
sample was measured n trplcate. Data acquston and
data processng was acheved wth AlphaSoft software.
Multvarate data analyss was used to analyze data.
Authorship statement
M.Q., N.J. conceved the concept and desgned the study;
Supervson – M.Q., N.J.; Resource – N.J., A.Z., Materals –
N.J., A.Z.; Data Collecton and/or Processng – M.Q., N.J.,
A.Z., N.K., A.N., F.H.; Analyss and/or Interpretaton – M.Q.,
N.J., A.Z., N.K., A.N., F.H.; Lterature Search – M.Q., N.J.,
A.Z., N.K., A.N., F.H.; Wrtng – M.Q., N.J., A.Z.; Crtcal
Revews – M.Q., N.J., A.Z.
Conflict of interest statement
The authors declared no conflct of nterest n the manuscrpt.
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