Comparative Evaluation of the Bioactive Potential of a Powder and the Particle Size Fractions of Plant Organs From Dacryodes edulis, Solanum torvum, and Curcuma longa
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Abstract
The bioactive potential of plant organ powders depends on their bioactive compound content and is influenced by the properties of particle size fractions (PSFs). This study evaluated the effects of PSFs on total polyphenols, flavonoids, and condensed tannins in plant organ powders and compared them with those of unsieved powders (UnPs). Young (YLDE) and mature (MLDE) leaves, bark (BDE) of Dacryodes edulis, Solanum torvum leaves (LST), and Curcuma longa rhizome (RCL) were collected and processed into powders (Ø ≤ 1000 μm sieve, AFNOR brand). These powders were then divided into two batches, one of which was separated into fractions of different sizes. The total polyphenols, flavonoids, and condensed tannin contents were determined. UnP and seven PSFs were obtained, with the 250–400 μm fraction being the most abundant. The UnP of RCL, YLDE, and LST had the highest contents of total polyphenols (303.70 ± 1.66 mg GAE/100 g DM), flavonoids (218.19 ± 1.93 mg QE/100 g DM), and condensed tannins (19.16 ± 0.29 mg CE/100 g DM), respectively. The contents of these bioactive compounds were higher in the < 125 μm fraction. The extraction of total polyphenols and flavonoids from UnP exceeded the sum of PSFs, whereas the condensed tannins were higher in the sum of PSFs for YLDE, MLDE, and BDE. For LST and RCL, the extracts of the three compounds from UnP and the sum of the PSFs were equal. The powder fractioning method was advantageous for the extraction of condensed tannins from the YLDE, MLDE, and BDE.
期刊介绍：
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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