Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties

Abstract

The quince fruit can be an alternative for producing healthy tea because it is a rich source of bioactive compounds. This study was conducted to evaluate the effects of heating (for 20, 40 and 60 min) on the bioactive compounds of quince and quality attributes its tisanes. To this aim, phenolic content of the treated sample (for 40 min according to sensory analysis) was evaluated by HPLC and antioxidant activity was measured using DPPH method. The analysis of sensory evaluation data demonstrated that the heating process significantly improved the color and taste of the quince tisanes. Thermal treatment (180°C) for 40 min had maximum acceptability. Although, results confirmed negative effects of the heating process on phenolic content, it showed an increase in antioxidant activity. The HPLC data displayed significant reduction in total amount of five identified phenolic compounds from 460.51 to 25.49 mg/25 g extract by heat treatment. In contrast the roasted sample exhibited lower IC50 (663.88 lg/ml) than the unprocessed sample (1098.66 lg/ml). Considering the elevated antioxidant activity achieved through the heating process, the quince tisane can be considered as a healthy beverage.

Ethanolic extract of Betel ( Piper betle L.) and Chaphlu ( Piper sarmentosum Roxb.) dechlorophyllized using sedimentation process: Production, characteristics, and antioxidant activities

“…Also, higher temperature resulted in the lower antioxidant activity of both extracts. Positive correlation between the antioxidant activities of the plant extracts and their TPC was documented by several studies (Dutta & Ray, 2020;Maghsoudlou et al, 2019;Olatunde et al, 2018). Consequently, a significant of okara extracts when treated with subcritical water extraction.…”

Flavonoid Composition and Pharmacological Properties of Elaeis guineensis Jacq. Leaf Extracts: A Systematic Review

“…Extraction conducted in an acidic medium or at a very high temperature resulted in significantly lower TPC values compared to when extraction was conducted in a neutral medium or at low or room temperature. Phenolic compounds are known to be unstable at low pH values or at high temperatures and therefore tend to degrade under these conditions during the extraction procedures [11,42,43].…”

“…Extraction conducted in an acidic medium or at a very high temperature resulted in significantly lower TPC values compared to when extraction was conducted in a neutral medium or at low or room temperature. Phenolic compounds are known to be unstable at low pH values or at high temperatures and therefore tend to degrade under these conditions during the extraction procedures[11,42,43].Recently, Che et al (2020) found that there was a correlation between the TPC values of the OPLEs and the extracting solvents i.e., the value of the TPC increases as the polarity of the extracting solvent increases[22]. The study showed that the aqueous methanol extract had the highest TPC, followed by the absolute methanol and ethyl acetate-methanol extracts.…”

Heat Treatment Improves UV Photoprotective Effects of Licorice in Human Dermal Fibroblasts

“…Thermal processes are commonly used for preservation and are known to alter the physicochemical and biological properties of plants [22]. During heat treatment, antioxidant activity increases as bioactive substances are synthesized from insoluble components of plants [23].…”