Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>)

Dody Dwi Handoko; Anisa Maharani Kaseh; Laras Cempaka; Wahyudi David; Bram Kusbiantoro; Afifah Zahra Agista; Yusuke Ohsaki; Hitoshi Shirakawa; Ardiansyah; Dody Dwi Handoko; Anisa Maharani Kaseh; Laras Cempaka; Wahyudi David; Bram Kusbiantoro; Afifah Zahra Agista; Yusuke Ohsaki; Hitoshi Shirakawa; Ardiansyah

doi:10.3934/agrfood.2023011

AIMS Agriculture and Food

2023, Volume 8, Issue 1: 198-213. doi: 10.3934/agrfood.2023011

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Research article

Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (Cosmos caudatus)

1.
Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Ministry of Agriculture, Subang 41256, Jawa Barat, Indonesia
2.
Department of Food Technology, Universitas Bakrie, Kawasan Epicentrum, Jalan HR Rasuna Said Kav. C. 22, Jakarta 12920, Indonesia
3.
Agroindustry Research Center, National Research and Innovation Agency, Tangerang Selatan 15314, Banten, Indonesia
4.
Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan

Received: 19 September 2022 Revised: 04 January 2023 Accepted: 02 February 2023 Published: 14 February 2023

Kenikir (Cosmos caudatus) can be used in the preparation of raw and cooked vegetables in some Indonesian dishes. The cooking process may affect the appearance, chemical properties, and flavor of kenikir. This study aims to determine the effect of household scale cooking on the volatile compounds, sensory profiles, and hypotensive activity of kenikir. Fresh kenikir samples and samples boiled or steamed at 100 ℃ (for 3 and 5 minutes) were analyzed for volatile compounds compositions (solid-phase microextraction-Gas chromatography-mass spectrometry, SPME-GCMS), sensory profiles by free choice profiling, and in-vivo study by using stroke-prone spontaneously hypertensive rats (SHRSP)—a model of spontaneous hypertension. The GCMS analysis identified 30 volatile compounds from 5 compound groups, namely alcohols (2 compounds), benzenes (3 compounds), esters (3 compounds), monoterpenes (10 compounds), and sesquiterpenes (12 compounds). Several compounds, namely (Z)-3-hexenol, α-cadinol, and 3-carene were only detected in fresh kenikir, whereas β-myrcene and β-elemene compounds were only identified after cooking. The principal component analysis of sensory attributes associated fresh kenikir with bright color and minty taste, steamed kenikir with floral aroma, and boiled kenikir with juicy, moist, tender, and smooth texture. Furthermore, a hypotensive effect was shown in the water extract of kenikir after 2 and 4 hours of single oral administration in SHRSP. In summary, the heating process (boiled and steamed) of kenikir has changed its volatile compound composition, which can affect its sensory profiles. In addition, the water extract of kenikir can diminish hypertension in SHRSP.
- cooking,
- hypotensive effect,
- kenikir (Cosmos caudatus),
- sensory profile,
- volatile compounds
Citation: Dody Dwi Handoko, Anisa Maharani Kaseh, Laras Cempaka, Wahyudi David, Bram Kusbiantoro, Afifah Zahra Agista, Yusuke Ohsaki, Hitoshi Shirakawa, Ardiansyah. Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (Cosmos caudatus)[J]. AIMS Agriculture and Food, 2023, 8(1): 198-213. doi: 10.3934/agrfood.2023011

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Abstract

Kenikir (Cosmos caudatus) can be used in the preparation of raw and cooked vegetables in some Indonesian dishes. The cooking process may affect the appearance, chemical properties, and flavor of kenikir. This study aims to determine the effect of household scale cooking on the volatile compounds, sensory profiles, and hypotensive activity of kenikir. Fresh kenikir samples and samples boiled or steamed at 100 ℃ (for 3 and 5 minutes) were analyzed for volatile compounds compositions (solid-phase microextraction-Gas chromatography-mass spectrometry, SPME-GCMS), sensory profiles by free choice profiling, and in-vivo study by using stroke-prone spontaneously hypertensive rats (SHRSP)—a model of spontaneous hypertension. The GCMS analysis identified 30 volatile compounds from 5 compound groups, namely alcohols (2 compounds), benzenes (3 compounds), esters (3 compounds), monoterpenes (10 compounds), and sesquiterpenes (12 compounds). Several compounds, namely (Z)-3-hexenol, α-cadinol, and 3-carene were only detected in fresh kenikir, whereas β-myrcene and β-elemene compounds were only identified after cooking. The principal component analysis of sensory attributes associated fresh kenikir with bright color and minty taste, steamed kenikir with floral aroma, and boiled kenikir with juicy, moist, tender, and smooth texture. Furthermore, a hypotensive effect was shown in the water extract of kenikir after 2 and 4 hours of single oral administration in SHRSP. In summary, the heating process (boiled and steamed) of kenikir has changed its volatile compound composition, which can affect its sensory profiles. In addition, the water extract of kenikir can diminish hypertension in SHRSP.

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