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美国卫生研究院文献>PLoS Clinical Trials
>Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice
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Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice
Strychnos cocculoides fruit is an important food source for rural populations in Zimbabwe in times of scarcity. Its thick pulp tightly adheres to its seeds, causing pulp extraction constraints and waste during processing, leading to underutilisation. Therefore, pectinase maceration combined with heat treatments was studied to improve juice yield and juice quality. Metabolite profiling according to the heat map, FancyTile chromatic scale approach and phenolic compound content were used to compare the identified compounds. Prior to treatments, 16 known phenolic compounds, predominantly belonging to the phenolic acids, flavonoids and iridoid glucoside classes, were tentatively characterized for the first time in S. cocculoides using High Resolution Mass Spectrometry and LC/MS/MS. Overall, results showed that enzymatic treatments increased pulp yield (by 26%), physicochemical quality (38% increase in juice clarity), content of phenolic compounds (predominantly kaempferol, quercetin, caffeic acid, protocatechuic acid, iridoids) and antioxidant activity.The improved extraction of S. cocculoides pulp increases juice yield as well as juice quality by supplying larger amounts of phenolic compounds that have potential health benefits and act as dietary sources of antioxidants for the prevention of diseases caused by oxidative stress.
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机译:稀缺时马兜铃果实是津巴布韦农村人口的重要食物来源。其浓稠的果肉紧密地粘附在种子上,导致果肉提取受限并在加工过程中造成浪费,从而导致利用率不足。因此,研究了果胶酶浸渍与热处理相结合以提高果汁产量和果汁质量。根据热图,FancyTile色标法和酚类化合物含量对代谢物进行分析,以比较鉴定出的化合物。在治疗之前,使用高分辨率质谱法和LC / MS / MS首次在球菌中初步鉴定了16种已知的酚类化合物,这些化合物主要属于酚酸,类黄酮和铱类糖苷类。总体而言,结果表明,酶处理提高了果肉产量(增加了26%),物理化学质量(汁液透明度提高了38%),酚类化合物的含量(主要是山rc酚,槲皮素,咖啡酸,原儿茶酸,虹吸体)和抗氧化活性。通过提供大量具有潜在健康益处并作为抗氧化剂饮食来源以预防由氧化应激引起的疾病的酚类化合物,改进的球藻链球菌果肉的提取可提高果汁产量和果汁品质。
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