Evaluation of biochemical markers associated with the development of husk scald and the use of diffuse reflectance NIR spectroscopy to predict husk scald in pomegranate fruit

Arendse, Ebrahiema; Fawole, Olaniyi Amos; Magwaza, Lembe Samukelo; Nieuwoudt, Hélène; Opara, Umezuruike Linus

doi:10.1016/j.scienta.2018.01.022

Cited by 43 publications

(45 citation statements)

References 28 publications

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“…Polyphenol oxidase activity was determined according to the method of Gonzalez et al [36] with minor modifications indicated by Arendse et al [37]. The activity of the PPO enzyme was measured by increasing the rate of absorbance at 420 nm using UV-vis spectrophotometer (Thermo Scientific Technologies, Madison, WI, USA) for 3 min.…”

Section: Polyphenol Oxidase (Ppo) Assaymentioning

confidence: 99%

Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of ‘Wonderful’ Pomegranate Peel Extracts at Three Different Harvest Maturities

et al. 2021

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‘Wonderful’ pomegranate (Punica granatum L.) peel contains a wide range of phytochemicals including vitamins, dietary fibre, phenolic compounds, and antioxidant properties. Yet, it is often used as animal feed or discarded in landfills, which is not the best eco-friendly way to utilize this phenolic-rich bioresource. Finding novel ways of utilizing pomegranate peel waste could prove a more profitable and eco-friendlier alternative that is far more beneficial to the economy. Adding a blanching pre-treatment step at optimal conditions prior to processing of pomegranate peel aids in the inactivation of quality changing enzymes such as polyphenol oxidase (PPO) and peroxidase (POD), which are accountable for the degradation reactions that cause breakdown of nutrients and phytochemicals. This study aimed to determine the effect of blanching at 80 °C for 3 min on the yield, polyphenol content, antioxidant properties, enzyme inactivation, and antibacterial activity of ‘Wonderful’ pomegranate peel ethanolic extracts from three different harvest maturities (unripe, ripe, and over ripe), including a comprehensive characterization and quantification using liquid chromatography-mass spectrometry (LC-MS). The blanched unripe peel extracts exhibited the highest total phenolic content, total tannin content, 2,2-diphenyl-1-picryl hydrazyl (DPPH) antioxidant activity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity and ferric ion reducing antioxidant power (FRAP) at 14.0 mg gallic acid equivalent (GAE)/g dry mass (DM), 1.0 mg GAE/g DM, 359.1 µmol Trolox/g DM, 912.2 µmol Trolox/g DM and 802.5 µmol Trolox/g DM, respectively. There was significant (p < 0.05) decrease in PPO and POD activity of all blanched pomegranate peel extracts. The blanched unripe peel extracts had the lowest PPO activity at 0.2 U/g fresh weight (FW), with a 70% PPO inactivation compared to ripe and over ripe harvest, whereas the highest POD inactivation was recorded at 67% in over ripe peel extracts. All blanched peel extracts, irrespective of harvest maturity, had minimum inhibitory concentration (MIC) values at 160 µg/mL against all four bacteria strains tested, which included two Gram-positive bacterial strains (Bacillus subtilis ATCC 6051 and Staphylococcus aureus ATCC 12600) and two Gram-negative bacteria (Escherichia coli 11775 and Klebsiella pneumonia ATCC 13883). A total of 25 metabolites including phenolic acids (4), organic acids (1), flavonoids (4), ellagitannins (13), and other polyphenols (3) in all three pomegranate peel samples were tentatively identified after LC-MS profiling. The blanched unripe peel extracts showed significantly higher punicalin α and β, β punicalagin, catechin, epicatechin content at 414 mg/g, and 678 mg/g, 151 mg/g, 229 mg/g, respectively, compared to peel extracts from other harvest maturities. This study provides supportive information for the commercial utilization of pomegranate fruit peel as source of value-added ingredients for the development of novel food, cosmetics, and pharmacological products.

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Section: Polyphenol Oxidase (Ppo) Assaymentioning

confidence: 99%

Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of ‘Wonderful’ Pomegranate Peel Extracts at Three Different Harvest Maturities

et al. 2021

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“…Near-infrared spectroscopy (NIRS) is an attractive analytical technique for measuring ascorbic acid [6,7] and other important quality parameters in horticultural products [8][9][10]. Other applications and some developments have been reviewed by Moreda et al [11].…”

Section: Introductionmentioning

confidence: 99%

Estimation of Ascorbic Acid in Intact Acerola (Malpighia emarginata DC) Fruit by NIRS and Chemometric Analysis

et al. 2019

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Acerola fruit is one of the richest natural sources of ascorbic acid ever known. As a consequence, acerola fruit and its products are demanded worldwide for the production of health supplements and the development of functional products. However, the analytical determination of ascorbic acid is time-consuming and costly. In this study, we show a non-destructive, reliable, and fast method to measure the ascorbic acid content in intact acerola, using near-infrared spectroscopy (NIRS) associated with multivariate calibration methods. Models using variable selection by means of interval partial least squares (iPLS) and a genetic algorithm (GA) were tested. The best model for ascorbic acid content, based on the prediction performance, was the GA-PLS method with second derivative spectral pretreatment, with a root mean square error of cross-validation equal to 22.9 mg/100 g, root mean square error of prediction equal to 46.3 mg/100 g, ratio of prediction to deviation equal to 8.0, determination coefficient for calibration equal to 0.98 and determination coefficient for prediction equal to 0.96. The current methodology, using NIR spectroscopy and chemometrics, is a promising and rapid tool to determine the ascorbic acid content of intact acerola fruit.

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“…Enzymes such as polyphenol oxidase and peroxidase are responsible for these activities. They oxidize mono-and di-phenols to form o-quinones which appears as brown pigments [20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Effect of Blanching on Enzyme Inactivation, Physicochemical Attributes and Antioxidant Capacity of Hot-Air Dried Pomegranate (Punica granatum L.) Arils (cv. Wonderful)

2020

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Blanch-assisted hot-air drying of pomegranate arils with blanching treatments 90 °C for 30 s, 100 °C for 60 s, and unblanched (control) arils were investigated. Effects of blanching on enzyme inactivation (polyphenol oxidase and peroxidse), colour, texture, and other qualities of dried arils were discussed. The hot-air drying conditions were 60 °C, 19.6% relative humidity, and 1.0 m s−1 air velocity. Results showed that blanching reduced enzyme activity by 76% and 68% for blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively, compared to unblanched arils. With regard to the total colour difference (TCD), unblanched arils were 20.9% and 16.6% higher than blanched arils treated at 90 °C for 30 s and 100 °C for 60 s, respectively. Furthermore, the total soluble solids (TSS) for unblanched aril increased significantly from 16.1 to 24.9 °Brix after drying, followed by arils treated at 90 °C for 30 s and 100 °C for 60 s (21.4; 18.5 °Brix), respectively. Among the blanching treatments, dried arils treated at 90 °C for 30 s had the highest total anthocyanin content (28.6 mg C3gE/g DM), followed by 100 °C for 60 s (24.8 mg C3gE/g DM). Similarly, dried arils treated at 90 °C for 30 s had the highest radical scavenging activity (RSA) (32.1 mM TE/g DM) while the least was observed with unblanched arils (17.0 mM TE/g DM). Overall, the blanching treatment was more effective to maintain the quality attributes of pomegranate dried arils.

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Evaluation of biochemical markers associated with the development of husk scald and the use of diffuse reflectance NIR spectroscopy to predict husk scald in pomegranate fruit

Cited by 43 publications

References 28 publications

Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of ‘Wonderful’ Pomegranate Peel Extracts at Three Different Harvest Maturities

Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of ‘Wonderful’ Pomegranate Peel Extracts at Three Different Harvest Maturities

Estimation of Ascorbic Acid in Intact Acerola (Malpighia emarginata DC) Fruit by NIRS and Chemometric Analysis

Effect of Blanching on Enzyme Inactivation, Physicochemical Attributes and Antioxidant Capacity of Hot-Air Dried Pomegranate (Punica granatum L.) Arils (cv. Wonderful)

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