Quality Evaluation of Powdered Fern (Diplazium esculentum): Physicochemical, Phytochemical, Antioxidant, and Anti-inflammatory Properties in Aqueous Extracts

Erlyn Grace P. Aguilar; Jose S. Valmorida; Queenie Ann L. Curayag; Reggie Y. Dela Cruz

doi:10.61310/mjst.v22iS1.2207

Erlyn Grace P. Aguilar College of Science and Mathematics, University of Science and Technology of Southern Philippines – Cagayan de Oro, Cagayan de Oro City, 9000 Philippines
Jose S. Valmorida College of Human Ecology, Central Mindanao University, Musuan, Bukidnon 8710 Philippines
Queenie Ann L. Curayag College of Human Ecology, Central Mindanao University, Musuan, Bukidnon 8710 Philippines
Reggie Y. Dela Cruz Institute of Biological Sciences, Central Mindanao University, Musuan, Bukidnon 8710 Philippines

DOI: https://doi.org/10.61310/mjst.v22iS1.2207

Keywords: anti-inflammatory, antioxidant, aqueous extract, Diplazium esculentum, phytochemical

Abstract

This study examined the physicochemical, microbiological, nutritional, and mineral properties of Diplazium esculentum powder and the phytochemical, antioxidant, and anti-inflammatory properties of its aqueous products. Fresh D. esculentum leaves were oven dried at 50 °C for 5 h. The powder derived from the dried leaves exhibited a 20% yield and significant nutritional profile, rich in zinc mineral and protein, with low fat content. Additionally, the powder exhibited favorable flow properties (CI: 24.85, HR: 1.33), making it suitable for incorporating into various food products. Aqueous extracts of D. esculentum were prepared using a 2 x 3 factorial design with different extraction conditions, revealing a significant influence of extraction time and temperature on phytochemical content and bioactivity. Treatment 3 (40 °C for 6 h) demonstrated the highest phenolic content of 360.65 mg GAE/g, while the control (ethanolic extraction) yielded the lowest with 115.53 mg GAE/g. Treatment 6 (60 °C for 6 h) showed the highest flavonoid content of 17.92 mg QE/g. Moreover, extracts from longer extraction times showed higher levels of phenols, flavonoids, and antioxidant activity, with an IC50 value of 135.55μg/mL. Furthermore, the extracts revealed potent anti-inflammatory properties, particularly inhibiting the COX-2 enzyme. These findings emphasized the potential of D. esculentum as a valuable source of nutrients and bioactive compounds. The powder’s nutritional content indicated its potential applications in functional foods such as prebiotic-enriched foods, beverages, food additives, and baked goods. Furthermore, the extracts’ antioxidant and anti-inflammatory properties are a potential ingredient in nutraceuticals such as antioxidants and probiotics.