Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig)

Abstract

Ackee (Blighia sapida K. D. Koenig) is an exotic fruit widely consumed in the Caribbean countries. While there is extensive research on the presence of hypoglycin A, other bioactive compounds have not been studied. We identified and quantified the changes in bioactive molecules (total phenol, ascorbic acid, hypoglycin A, squalene, D: A-Friedooleanan-7-ol, (7.alpha.), and oleic acid), antioxidant potential, and volatile compounds during two stages of ripe. A clear reduction in hypoglycin A, ascorbic acid, and total polyphenols during the maturation process were observed. On the contrary, oleic acid, squalene, and D: A-Friedooleanan-7-ol, (7.alpha.) contents increased about 12, 12, and 13 times, respectively with advancing maturity. These bioactive molecules were positively correlated with radical scavenging (DDPH and ABTS). Solid phase microextraction (SPME) and gas chromatography coupled mass spectrometry (GC/MS) analysis revealed more than 50 compounds with 3-penten-2-one and hexanal as the major compounds in the fully ripe stage. The results suggested that ripe ackee arilli could serve as an appreciable source of natural bioactive micro-constituents.

Effect of Different Processing Methods on the Quality of Ackee Fruit Arils

“…Also, leaching into the boiling water and the very high temperature of frying, compared to the others, could have resulted in the higher losses observed in these two processing methods. The level of ascorbate measured in the unprocessed aril is lower than the range of 60-66 mg/100 g observed in other studies [19,20]. Similar reductions in ascorbate levels has been reported in other studies upon processing [4].…”

Effects of drying methods on compositional characterization and functional characteristics of Blighia sapida aril oil

“…This is in agreement with the report of Odutuga et al (1992) who had earlier shown that palmitic acid was the major fatty acid in B. sapida aril from Jamaica. However, other studies have shown that the major fatty acid in B. sapida aril is oleic acid (Tsado et al, 2018;Grande-Tovar et al, 2019). The differences in geographic location as well as processing methods could account for the different results.…”

Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain

“…Total phenolic content (TPC) was determined by the Folin-Ciocalteu method as described by Singleton and Rossi [ 32 , 33 ]. The results were expressed as the standard mg gallic acid equivalents (GAE) g −1 of sample dry weight.…”

“… ABTS radical cation (ABTS •+ ) scavenging activity assay. The ABTS •+ scavenging activity assay on the methanolic extract of CS and CPHF was determined as described by Grande-Tovar et al., and Re et al., [ 33 , 38 ]. Absorbance values were measured on a spectrophotometer at 734 nm.…”