Development of a Manila Tamarind-based Hepatoprotective Instant Soup Mix: GC-MS Characterization for Seperation, Identification and Quantification of Bioactive Compounds

Background: Maintaining liver health is crucial, particularly through dietary sources that offer hepatoprotective and antioxidative benefits. Manila tamarind (Dipteryx odorata), known for its antioxidant, anti-inflammatory and hepatoprotective properties, shows promise as a functional food ingredient for liver health support. This study aimed to develop an instant soup mix enriched with Manila tamarind, carrot, onion, white pepper and sago, providing a convenient, nutrient-dense option for consumers. Methods: Three soup formulations were created, each with varying concentrations of Manila tamarind powder (10 g, 20 g and 30 g). A 10-member sensory evaluation panel assessed the formulations for taste, color, texture and overall acceptability. Statistical analysis (ANOVA) was performed to confirm significant differences across formulations. Nutritional profiling was conducted to determine the fiber and fat content of the soup mix. The DPPH radical scavenging assay was used to evaluate the antioxidant activity of the soup mix. Molecular docking analysis was performed to identify key compounds within the soup mix and their binding affinities with liver-regulating receptors, such as PPAR-a. Result: The sensory evaluation panel favored the 20 g variant for its optimal balance of taste, color, texture and overall acceptability. ANOVA confirmed significant differences across formulations. Nutritional profiling revealed that the soup mix is high in fiber and low in fat, aligning with liver-supportive dietary recommendations. The DPPH radical scavenging assay demonstrated moderate, dose-dependent antioxidant activity, suggesting potential to reduce oxidative stress linked to hepatic damage. Molecular docking analysis revealed that key compounds within the soup mix, including glycidol and dihydroxyacetone, have favorable binding affinities with liver-regulating receptors, such as PPAR-a. These findings underscore the potential of the Manila tamarind-based soup mix as a functional food to support liver health and mitigate oxidative stress associated with hepatic disorders.