Effect of thermal processing on bioactive compounds contents and antioxidant capacities of unripe and ripe Solanum anguivi Lam. fruit accessions

IF 3.8 2区 农林科学 Q1 PLANT SCIENCES Journal of Applied Research on Medicinal and Aromatic Plants Pub Date : 2024-03-01 DOI:10.1016/j.jarmap.2024.100535
Aisha Musaazi Sebunya Nakitto , Yusuf B. Byaruhanga , Anika E. Wagner , John H. Muyonga
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Abstract

The bioactive compounds contents (BCC), total antioxidant capacity (TAC), and thus the potential health-promoting capacity of fruits and vegetables may depend on their processing history. Solanum anguivi Lam. fruits (SALF) are consumed as vegetables and have been traditionally used to manage diabetes, possibly due to the possession of bioactive compounds, including phenolics and saponins. Data on the effect of thermal treatments versus ripeness stage and accession on the BCC and TAC of SALF is currently limited. The present study investigated the effect of drying temperature (35, 55, and 85 °C), and traditional cooking method (boiling and steaming) at 100 °C, and duration (15, 30, 45, 60, and 120 min) on the BCC and TAC of SALF. Spectrophotometry was used to analyse the TAC and BCC (total phenolic, flavonoid saponins, and vitamin C contents), and gravimetry for total alkaloids. The effect of drying on the BCC and TAC of SALF significantly varied with drying temperature, accession, ripeness stage, cooking method, and cooking duration. Drying at 35 °C increased the total phenolics and TAC of unripe SALF more than 2-fold, and retained the highest vitamin C and total flavonoid contents. The effect of drying on saponins and alkaloids was dependent on the accession and ripeness stage. The effect of cooking on the BCC and TAC was significantly influenced by the cooking method and duration. Boiling and steaming increased the total phenolics and TAC 4-fold and 3-fold, respectively. Cooking reduced the saponins and did not affect flavonoid contents. Exceptionally, 15 min of boiling did not affect the total saponins and increased the total flavonoids. Total alkaloids were decreased by steaming and increased by boiling. However, very long boiling and steaming time (120 min) greatly increased the alkaloids 2-fold and 1.5-fold, respectively. All the thermal treatments negatively affected vitamin C. Overall, the thermal treatment that resulted in the highest total phenolics and TAC of SALF was boiling (for 15 min), which may result in the highest health benefits of SALF upon consumption.

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热加工对未成熟和成熟 Solanum anguivi Lam 果实品种生物活性化合物含量和抗氧化能力的影响
水果和蔬菜的生物活性化合物含量(BCC)、总抗氧化能力(TAC)以及潜在的健康促进能力可能取决于其加工历史。Solanum anguivi Lam.果实(SALF)可作为蔬菜食用,传统上用于控制糖尿病,这可能是由于其含有生物活性化合物,包括酚类和皂苷。目前,有关热处理与成熟阶段和品种对 SALF 的 BCC 和 TAC 的影响的数据还很有限。本研究调查了干燥温度(35、55 和 85 °C)、100 °C的传统烹饪方法(煮和蒸)以及持续时间(15、30、45、60 和 120 分钟)对 SALF 的 BCC 和 TAC 的影响。采用分光光度法分析总酚类、黄酮皂甙和维生素 C 的含量,采用重量法分析总生物碱的含量。干燥对 SALF 的 BCC 和 TAC 的影响随干燥温度、品种、成熟阶段、蒸煮方法和蒸煮时间的不同而显著不同。35 ℃烘干使未成熟山杏的总酚类和总黄酮含量增加了 2 倍以上,并保留了最高的维生素 C 和总黄酮含量。干燥对皂甙和生物碱的影响取决于品种和成熟阶段。烹饪对 BCC 和 TAC 的影响受烹饪方法和持续时间的显著影响。煮和蒸分别使总酚类和 TAC 增加了 4 倍和 3 倍。蒸煮降低了皂苷含量,但没有影响黄酮类化合物的含量。例外的是,煮沸 15 分钟不会影响总皂苷含量,却增加了总黄酮含量。蒸煮会减少生物碱总量,而煮沸会增加生物碱总量。然而,超长的煮沸和蒸煮时间(120 分钟)使生物碱含量分别增加了 2 倍和 1.5 倍。所有热处理方法都对维生素 C 有负面影响。总之,热处理方法中,煮沸(15 分钟)可获得最高的总酚类和总胆固醇含量,这可能会使沙拉菲食用后获得最高的健康益处。
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来源期刊
Journal of Applied Research on Medicinal and Aromatic Plants
Journal of Applied Research on Medicinal and Aromatic Plants Pharmacology, Toxicology and Pharmaceutics-Drug Discovery
CiteScore
6.40
自引率
7.70%
发文量
80
审稿时长
41 days
期刊介绍: JARMAP is a peer reviewed and multidisciplinary communication platform, covering all aspects of the raw material supply chain of medicinal and aromatic plants. JARMAP aims to improve production of tailor made commodities by addressing the various requirements of manufacturers of herbal medicines, herbal teas, seasoning herbs, food and feed supplements and cosmetics. JARMAP covers research on genetic resources, breeding, wild-collection, domestication, propagation, cultivation, phytopathology and plant protection, mechanization, conservation, processing, quality assurance, analytics and economics. JARMAP publishes reviews, original research articles and short communications related to research.
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