Influence of blanching on the bioactive compounds of Terminalia ferdinandiana Exell fruit during storage

Abstract

Changes in quality of fruits and vegetables during processing and storage might impact on the nutritional and economical value of food products. The present study aimed to evaluate the influence of blanching on the content of vitamin C and ellagic acid (EA) as the main bioactive compounds present in Kakadu plum (KP) fruits (Terminalia ferdinandiana) during storage at 40oC to mimic typical temperature when wild harvested. Changes in the profile of fatty acids, malondialdehyde (MDA) production, as a biomarker for lipid peroxidation, and antioxidant properties of KP fruits were evaluated. The results revealed that vitamin C decreased between 25 and 52% over the storage period. Statistically significant differences in the concentration of vitamin C were associated with temperature (p < 0.05) and blanching (p < 0.05), whereas no significant differences in EA during storage were observed. DPPH radical scavenging capacity and total phenolic content of both blanched and control samples decreased by 80% and 35%, respectively, at the end of the storage period compared to day 0. In addition, the change in DPPH activity is significantly correlated (Pearson R2 = 0.829, p ˂ 0.01) with the breakdown of ellagitannins. Furthermore, KP fruit demonstrated excellent antioxidative properties by reducing MDA production. It was concluded that blanching causes significant vitamin C loss whereas neither blanching nor long-term storage at elevated temperature affect the EA content. The results also indicate that the antioxidant compounds present in the KP fruits provided considerable protection against fatty acid oxidation during storage.

Bioactive Compounds, Amino Acids, Fatty Acids, and Prebiotics in the Seed of Mahuad (Lepisanthes rubiginosa (Roxb.) Leenh)

“…It is important to emphasize that the optimal ratios of SFA:MUFA:PUFA vary among humans, animals (monogastric or ruminants), and plants [51]. The PUFA:SFA ratio typically ≥ 0.4 is often considered a "health index" for fatty acid-rich foods or diets [52]. In this analysis of LRL seeds, the PUFA/SFA ratio is approximately 0.44, which falls in line with the recommended value (Table 5).…”

Meta-Analisis Pengaruh Blansir terhadap Total Fenolik Buah dan Sayur

“…Penelitian pengaruh blansir terhadap total fenolik buah dan sayur ditemukan di beberapa negara yaitu Afrika Selatan (Magangana et al, 2021), Australia (Bobasa et al, 2023), China (Liu et al, 2016;Yao dan Ren, 2011), Filipina (Castillo-Israel et al, 2020Ilano et al, 2021), India (Akshaya et al, 2018), Indonesia (Aditama et al, 2021;Manuel et al, 2021), Italia (Severini et al, 2016), Korea (Ahn dan Choe, 2015;Kim et al, 2013), Latvia (Priecina et al, 2018), Malaysia (Amin et al, 2006;Amin dan Lee, 2005;Chang et al, 2021;Choo et al, 2014;Wen et al, 2010;Nobossé et al, 2017), Mesir (Ahmed dan Ali, 2013), Polandia (Jablonska-Rys et al, 2016), Taiwan (Shen et al, 2007), Thailand (Nartnampong et al, 2016;Somdee et al, 2016;Sridonpai et al, 2022;Tanongkankit et al, 2013;Thaweesang, 2019), dan Vietnam (Le et al, 2021).…”

“…Blansir secara umum bertujuan untuk menonaktifkan enzim polifenoloksidase. Enzim ini mengkatalis oksidasi senyawa fenolik yang berkaitan dengan pencoklatan bahan pangan (Bobasa et al, 2023). Reaksi oksidasi senyawa fenolik akan membentuk kuinon yang dengan cepat berpolimerisasi untuk membentuk pigmen cokelat (DeMan et al, 2018).…”

Biomimetic spray coating for fruit preservation based on UiO-1 67 metal–organic framework nanozyme

“…The oxidation of vitamins in fruit is one of the main causes of nutrient loss and deterioration (Bobasa et al, 2023). Therefore, fruit preservation coatings require excellent antioxidant properties.…”