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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 hea...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Public Library of Science
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097836/ https://www.ncbi.nlm.nih.gov/pubmed/30118502 http://dx.doi.org/10.1371/journal.pone.0202415 |
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author | Ngadze, Ruth T. Verkerk, Ruud Nyanga, Loveness K. Fogliano, Vincenzo Ferracane, Rosalia Troise, Antonio D. Linnemann, Anita R. |
author_facet | Ngadze, Ruth T. Verkerk, Ruud Nyanga, Loveness K. Fogliano, Vincenzo Ferracane, Rosalia Troise, Antonio D. Linnemann, Anita R. |
author_sort | Ngadze, Ruth T. |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-6097836 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Public Library of Science |
record_format | MEDLINE/PubMed |
spelling | pubmed-60978362018-08-30 Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice Ngadze, Ruth T. Verkerk, Ruud Nyanga, Loveness K. Fogliano, Vincenzo Ferracane, Rosalia Troise, Antonio D. Linnemann, Anita R. PLoS One Research Article 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. Public Library of Science 2018-08-17 /pmc/articles/PMC6097836/ /pubmed/30118502 http://dx.doi.org/10.1371/journal.pone.0202415 Text en © 2018 Ngadze et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
spellingShingle | Research Article Ngadze, Ruth T. Verkerk, Ruud Nyanga, Loveness K. Fogliano, Vincenzo Ferracane, Rosalia Troise, Antonio D. Linnemann, Anita R. Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice |
title | Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice |
title_full | Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice |
title_fullStr | Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice |
title_full_unstemmed | Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice |
title_short | Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice |
title_sort | effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of strychnos cocculoides juice |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6097836/ https://www.ncbi.nlm.nih.gov/pubmed/30118502 http://dx.doi.org/10.1371/journal.pone.0202415 |
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