ANDRIATI NINGRUM^1,2*, MATTHIAS SCHREINER¹
*Corresponding author
1. University of Natural Resources and Life Sciences (BOKU), Food Chemistry Division, Department of Food Sciences and Technology, Institut of Food Science, Muthgasse18, 1190, Wien Austria
2. Gadjah Mada University, Faculty of Agricultural Technology, Department of Food Science and Agricultural Technology, Jalan Flora No.1, BulakSumur, 55281, Yogyakarta, Indonesia

Abstract

Pandan leaves with the latin name Pandanus amaryllifolius Roxb have been used in several South East Asia countries e.g. in Indonesia as natural flavour, natural colorant and also as traditional medicine. Due to its health benefit, chlorophylls and carotenoids as main natural colorants inside pandan leaves are potential to be used in several foods. Pandan leaves also contain important aroma compounds e.g. 2-Acetyl-1-Pyroline (ACPY) which is identified in several aromatic rice e.g. Basmati and Jasmine rice. Other class of aroma compounds e.g. norisoprenoids also can be identified in pandan leaves e.g. β-ionone that have a good potential effect for human health. Several antioxidant compounds e.g. flavonoids, phenolic compounds, vitamin E and ascorbic acid were found in pandan leaves. These several compounds are important compounds, so that pandan leaves have been used traditionally in Indonesia for traditional medicine e.g as anti-inflamation. This paper reviews pandan leaves as potential natural ingredients in food.

INTRODUCTION

In Indonesia, people are familiar of using several herbal leaves for special purposes especially for condiments to act as natural colorants or natural flavours to improve colour and flavours in food e.g. pandan leaves. There are several herbs that have been investigated contain expressive amounts of several bioactive compounds which can decrease ageing and also prolong life span and living organism (1). Natural products, including essential oils and extracts are the main source of biologically active compounds that can give benefit for human health (2). Pandan leave is one of natural product which is commonly been found in several South East Asia Countries (3). Many people said that pandan leaves are vanilla of the east since it is commonly used in several foodswith the vanilla like aroma (4). Pandan leaves with the latin name Pandanous amryllifolius Roxb. are a traditional herbal leaves which have been used in cooking and also as traditional herbal treatment for several illnesses in South East Asia Countries (3). The genus name Pandanus is derived from the Indonesian name of the tree, pandan. In several Asia countries, pandan leave ...