Prebiotic activity score and bioactive compounds in longan (Dimocarpus longan Lour.): influence of pectinase in enzyme-assisted extraction

Abstract

The optimal extraction of bioactive compounds from longan fruit pulp using Pectinex® Ultra SP-L pectinase hydrolysis of the fruit homogenate was evaluated. The highest degree of hydrolysis (DH), as determined by the amount of reducing sugars released from the longan pulp, was obtained at a pectinase concentration of 2.5 % (v/w) (257 polygalacturonase units/g fruit) for 4 h. The level of bioactive compounds obtained from the pectinase-treated longan pulp increased with increasing DH to a maximum at the highest DH (21 %) obtained, with an antioxidant activity of 0.083 EC50 μg fresh mass (FM)/μg diphenyl-(2,4,6-trinitrophenyl)iminoazanium and 92.7 μM Trolox equivalent/g FM, respectively. The total phenolic and flavonoid contents in the 21 % DH extract were 196.0 mg gallic acid equivalents/g FM and 19.6 mg catechin equivalents/g FM, respectively. The 21 % DH longan extract showed an enhanced (3.6- to 4.0-fold) inhibition of lipid peroxidation of oil compared to the untreated (0 % DH) extract. In addition, the 21 % DH longan extract had the highest soluble dietary fiber content, which was related to the decreased particle size of 345 μM, and displayed enhanced prebiotic activity scores of 1.69 and 1.44 for Lactobacillus acidophilus La5 and Bifidabacterium lactis Bb12, respectively. Most of the 33 detected volatile compounds differed in their relative proportions after enzymic extraction (15 increased, 15 decreased with three showing no significant change) with the 0 % and 21 % DH hydrolysates exhibiting 25 and 22 different volatile compounds, respectively, with 11 and eight unique compounds between them, respectively.

Crude Pectic Oligosaccharide Recovery from Thai Chok Anan Mango Peel Using Pectinolytic Enzyme Hydrolysis

“…Results in Figure 1 also showed the positive correspondence of pectinase concentrations and incubation time. Similar results were also reported by Thitiratsakul and Anprung [ 69 ] as well as Fasawang and Anprung [ 70 ]. Ho et al [ 9 ] also revealed that POS preparation from citrus pectin using greater content of pectinase and longer hydrolysis time provided lower average molecular weights (monosaccharides and small oligosaccharides).…”

Optimization on production of konjac oligo‐glucomannan and their effect on the gut microbiota

“…PI value can be used to evaluate the prebiotic activities by giving the quantitative score. Association between changes in beneficial bacteria with unwanted bacteria related to their beginning level was described as PI (Thitiratsakul & Anprung, ). Table shows that PI of LKOG was 0.76.…”

Identification and characterization of MYB genes in Dimocarpus longan Lour.

“…Longan production is currently highest in China, accounting for more than 50% of global production (Luo et al 2011). Longan fruit, leaf, flower and seed have been used in traditional Chinese medicines for more than a century (Thitiratsaku and Anprung 2014). Practitioners of traditional Chinese medicine believe that longan can promote blood metabolism, increase immunity, provide insomnia relief, improve learning, and enhance memory.…”