In vitro Antioxidant Activity of Alfalfa Leaf Powder and the Processing of Its Chewable Tablets
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Abstract:
In order to promote the development of alfalfa functional food, this paper compared the antioxidant activities of different parts and different particle sizes of alfalfa powder, and explored the effects of the addition amount of alfalfa leaves powder, the addition amount of flavoring agent and pressure on the hardness and crispness of chewing tablets. The results showed that the antioxidant activity of alfalfa leaves was higher than that of stem, and the antioxidant activity of upper leaves was the highest. The antioxidant activity of alfalfa leaves increased gradually with the decrease of grinding size from 0.02~0.03 mm to 0.06~0.08 mm. When the particle size was 0.06~0.08 mm, the scavenging rates of DPPH and ABTS were 50.85% and 73.08% respectively, and the reducing power of Fe3+was 117.91 μmol/g. The best processing parameters of alfalfa chewing tablets were: 30%, 15%, 10%, 44%, 1% of alfalfa leaves powder, oatmeal powder, flavoring agent, microcrystalline cellulose and magnesium stearate respectively, and the pressure was 20 kN. Under these conditions, the hardness of chewable tablets was 45.50 N, and the brittleness was 0.37%, which met the relevant requirements. In conclusion, this study provided theoretical guidance for the development of alfalfa functional food.
