Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice

Abstract

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.

Evaluation of Antifungal Phenolics from Helianthus tuberosus L. Leaves against Phytophthora capsici Leonian by Chemometric Analysis

“…Cluster P2 included all the dicaffeoylquinic acid isomers (3,5-DiCQA,1,5-DiCQA, 3,4-DiCQA and 4,5-DiCQA) which were major phenolics in H. tuberosus leaves, while cluster P1 contained caffeoylquinic acid isomers (3-CQA,4-CQA and 5-CQA) and other minor phenolic compounds. HCA results showed that determinants such as genotype, different extraction methods, the growth location and harvesting time might affect the metabolites, which was in accordance with previous studies [17].…”

“…The relationships between samples and bioactive compounds are represented by the distances. The closer the distance of samples is, the more similar the samples are [17]. As displayed in Figure 3, the two classes of 13 kinds of phenolics and the two main clusters of extracts samples were obviously classified by HCA.…”

Value addition of Southern African monkey orange(Strychnos spp.) : composition, utilization and quality

“…This was expected as in previous studies we found that chlorogenic acid (an ester of caffeic acid and quinic acid) accounts for 65 % of the phenolic compounds identified in monkey orange juice (Ngadze et al,. 2018).…”

“…Porridge preparation is presented in figure 5.1. Juice preparation was as described by Ngadze et al,2018. The final product was a homogenous slurry, free from lumps.…”

“…Micronutrients have physiological importance to human health for their role in growth, bone formation, enzyme activity and energy metabolism, among several others (Martínez-Ballesta et al, 2010;Pereira et al, 2016). Previous studies have identified phenolic compounds in monkey orange fruit pulp, which are effectively extracted by maceration with pectinase enzymes (Ngadze et al, 2018 as reduction of postprandial blood sugar, inhibition of advanced glycation end products, improvement of short term memory capacity, anti -inflammatory activity, and antifungal growth in fruits (Bentes & Mercadante, 2014;West et al, 2016;Whitehead et al, 2016).…”