Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydrationmethod should be considered to efficiently valorize this waste material into high-value food ingredie...Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydrationmethod should be considered to efficiently valorize this waste material into high-value food ingredient andmaximize its health-promoting properties. Bignay pomace was subjected to convection oven-drying and freeze-dryingto investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidantproperties of the samples. Both drying methods significantly (p<0.05) changed the total phenolic and anthocyanincontents of bignay pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samplesresulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content(496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resultedin higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. Bignay pomaceextract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compoundswere identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that whilethe drying process does not influence the phenolic profile of the samples, it significantly affected the concentrationof phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retainthe majority of bignay pomace’s functional properties compared to convection oven-drying.展开更多
The Philippines as a tropical country is home to several indigenous berries that offer enough supply of health-promoting bioactive compounds like vitamin C.Vitamin C is an important micronutrient in the human diet tha...The Philippines as a tropical country is home to several indigenous berries that offer enough supply of health-promoting bioactive compounds like vitamin C.Vitamin C is an important micronutrient in the human diet that is usually supplied by fruits and vegetables.The amount of this vitamin in different products varies depending on the species,variety,maturity,processing,and other conditions.In this study,the vitamin C contents of selected Philippine indigenous berries such as bignay and lipote were evaluated as affected by fruit maturity and processing treatment.Fruits of two bignay(Antidesma bunius(Linn.)Spreng),varieties,‘Common’and‘Kalabaw’,as well as of lipote(Syzygium polycephaloides(C.B.Rob.)Merr.),at three maturity stages(unripe,half-ripe,and fully ripe)were acquired in Laguna,Philippines.Samples were subjected to two processing treatments:blanched(90±5℃,2 minutes)and steamed(105±5℃,5 minutes),while control samples did not undergo processing treatment.The flesh and seeds were separated,lyophilized,extracted,and subjected to quantification of vitamin C using reversed-phase high performance liquid chromatography.Results showed that the vitamin C levels of both fruits were significantly affected by maturity,processing,and their interaction(P<.05).In general,a concomitant increase in vitamin C content was noted as fruit maturity progressed for both flesh and seeds(0.3 to 1.7-fold increase).Lipote seeds on the other hand,had decreased vitamin C content as maturity progresses(0.6-fold decrease).Moreover,blanching the fruits resulted in the highest retention of vitamin C in the fruit samples(247%at most).The general findings of this study indicated that the utilization of these indigenous berries for future functional product development must be accompanied by the blanching-as a pretreatment process,of the fully ripe fruits to attain enhanced vitamin C contents.展开更多
基金funded by the UP System Enhanced Creative Work and Research Grant(ECWRG-2020-2-22R).
文摘Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydrationmethod should be considered to efficiently valorize this waste material into high-value food ingredient andmaximize its health-promoting properties. Bignay pomace was subjected to convection oven-drying and freeze-dryingto investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidantproperties of the samples. Both drying methods significantly (p<0.05) changed the total phenolic and anthocyanincontents of bignay pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samplesresulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content(496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resultedin higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. Bignay pomaceextract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compoundswere identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that whilethe drying process does not influence the phenolic profile of the samples, it significantly affected the concentrationof phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retainthe majority of bignay pomace’s functional properties compared to convection oven-drying.
基金the Department of Science and Technology-Philippine Council for Health Research and Development(DOST-PCHRD)for the research funds under the BERRYPINOY Program.
文摘The Philippines as a tropical country is home to several indigenous berries that offer enough supply of health-promoting bioactive compounds like vitamin C.Vitamin C is an important micronutrient in the human diet that is usually supplied by fruits and vegetables.The amount of this vitamin in different products varies depending on the species,variety,maturity,processing,and other conditions.In this study,the vitamin C contents of selected Philippine indigenous berries such as bignay and lipote were evaluated as affected by fruit maturity and processing treatment.Fruits of two bignay(Antidesma bunius(Linn.)Spreng),varieties,‘Common’and‘Kalabaw’,as well as of lipote(Syzygium polycephaloides(C.B.Rob.)Merr.),at three maturity stages(unripe,half-ripe,and fully ripe)were acquired in Laguna,Philippines.Samples were subjected to two processing treatments:blanched(90±5℃,2 minutes)and steamed(105±5℃,5 minutes),while control samples did not undergo processing treatment.The flesh and seeds were separated,lyophilized,extracted,and subjected to quantification of vitamin C using reversed-phase high performance liquid chromatography.Results showed that the vitamin C levels of both fruits were significantly affected by maturity,processing,and their interaction(P<.05).In general,a concomitant increase in vitamin C content was noted as fruit maturity progressed for both flesh and seeds(0.3 to 1.7-fold increase).Lipote seeds on the other hand,had decreased vitamin C content as maturity progresses(0.6-fold decrease).Moreover,blanching the fruits resulted in the highest retention of vitamin C in the fruit samples(247%at most).The general findings of this study indicated that the utilization of these indigenous berries for future functional product development must be accompanied by the blanching-as a pretreatment process,of the fully ripe fruits to attain enhanced vitamin C contents.
