Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach

Abstract

The effects of microwave heating (450 W for 6 min), hydrothermal treatment (6, 9, and 12 h at 45 °C) and their combination on compositional characteristics, cyanogenic glycosides, color, and bioactive compounds of plum kernels have been studied. The conditions examined caused a significant reduction of 37.81, 72.17, 84.41, 91.24 and 98.02% in cyanogenic glycosides of differently treated plum kernels. Total phenolic and total flavonoid compounds of plum kernels showed hydrothermal time-dependent duration decline. The larger shifts in FT-IR spectra near 1157 cm- 1 provided valuable insights on the reduction of cyanogenic glycosides during combined treatments. The variation of color attributes ( L*, a*, b* ), during combined treatments indicates a more reddish tonality of plum kernel samples. The combined effect of hydrothermal (12 h at 45 °C) and microwave heating (450 W for 6 min) proved to be an effective tool for neutralizing the toxic effect of cyanogenic glycosides, opening up possibilities for its use in food industries.

Structural, thermal, and rheological properties of starches isolated from four different varieties of Indian barnyard millet ( Echinochloafrumentacea )

“…The L * value is an indicator of darkness to the lightness of starch, while a * is the green‐red coordinate and b * is the blue‐yellow coordinate. Chroma gives the stability of color and is an indicator of the color intensity, while hue defines the basic coloring of the sample (Sheikh et al, 2022). The L *, a *, and b * values of extracted starches varied significantly ( p < .05) from 92.63 to 94.60, from 0.13 to 0.37, and from 2.78 to 4.87, respectively.…”

“…FT‐IR is a material analysis technique that provides a typical chemical fingerprint of a sample without disruption (Sheikh et al, 2022). The dominant functional groups present in the starches extracted from barnyard millet were identified using FT‐IR spectroscopy.…”

“…The data for color was recorded as L *, a *, and b * values, where L * gives the lightness, ± a * gives reddish to greenish color, and ± b * gives the bluish to yellowish color of the sample. From this data, the hue angle ( h *) and Chroma ( C *) were calculated as follows (Sheikh et al, 2022). …”

“…color, and ± b* gives the bluish to yellowish color of the sample. From this data, the hue angle (h*) and Chroma (C*) were calculated as follows (Sheikh et al, 2022). and subsequently cooled to room temperature.…”

Changes in polysaccharides structure and bioactivity during Mesona chinensis Benth storage

“…FT-IR spectra of the FMP and AMP were obtained using fourier transform infrared spectroscopy as a film between two potassium bromide (KBr) plates on a Nicolet 5700 FT-IR spectrometer ( Sheikh et al, 2021 ) (Thermo Nickolet Nexus-870, USA).…”