HomeIAMURE International Journal of Ecology and Conservationvol. 36 no. 1 (2021)

Exploring the Culinary Application of Hog Plum (Spondias pinnata) Leaves as Functional Food Ingredient

MICHAEL IAN B. BOLALIN | Benigno Glenn R Ricaforte



Spondias pinnata, a species of hog plum tree, abounds in the Rinconada District, Camarines Sur, Philippines. The study aimed to determine the proximate and physicochemical analyses of the leaves of S. pinnata following internationally accepted analytical methods and to suggest possible culinary applications as functional food ingredients. The results for proximate analyses of untreated fresh leaves for moisture content, ash content, fat content, protein content, carbohydrates content, and calorie content showed a significant level of nutrients following the standards of AOAC. The physicochemical analyses’ results of untreated fresh leaves for pH, titratable acidity as citric acid, and total soluble solid using the reference standards exhibited a high level of acidity similar to the acidity level calamansi or musk lime (Citrus microcarpa) juice. Overall, the leaves and extract of S. pinnata, as verified through key informant interviews, can be incorporated in dishes as a souring agent, flavoring, and food preservative and may qualify as a functional food ingredient. The study provided baseline data for future research to include studies of the tree. Its parts must be undertaken to further determine its culinary application either as a preservative, flavoring, or direct ingredient to food preparation.