Alteration of Bioactive Compounds and Antioxidative Properties in Thermal, Ultra-High Pressure and Ultrasound Treated Maoberry (Antidesma Bunius L.) Juice during Refrigerated Storage

Maoberry (Antidesma bunius L.) is a tropical fruit locally referred to as “Mao-Luang” in Thailand. The fruit contains high amounts of ascorbic acid and phenolic compounds with antioxidative potential, which has demonstrated medicinal value in terms of anti-cancer and anti-diabetic effects. In this t...

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Bibliographic Details
Published in:Current research in nutrition and food science 2021-12, Vol.9 (3), p.904-916
Main Authors: Kemsawasd, Varongsiri, Chaikham, Pittaya
Format: Article
Language:English
Subjects:
Acids
Anthocyanins
Anticancer properties
Antioxidants
Ascorbic acid
Bioactive compounds
Biological activity
Cardiovascular disease
Catechin
Cold storage
Diabetes mellitus
Epicatechin
Flavonoids
Fruits
High pressure
Juices
Microorganisms
Pasteurization
Phenolic acids
Phenols
Phytochemicals
Reagents
Variance analysis
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Summary:Maoberry (Antidesma bunius L.) is a tropical fruit locally referred to as “Mao-Luang” in Thailand. The fruit contains high amounts of ascorbic acid and phenolic compounds with antioxidative potential, which has demonstrated medicinal value in terms of anti-cancer and anti-diabetic effects. In this term, this research purposed to determine the changes of predominant bioactive phytochemicals, antioxidant capacity and microbiological quality of pasteurized (85ºC/1 min), pressurized (500 and 600 MPa/30ºC/30 min), and ultra-sonicated (20 kHz/60% and 80% amplitude/30 min) maoberry juices during storage at 4°C for 30 days. The results displayed that ascorbic acid, phenolic acids (gallic and vanillic acids), anthocyanins (cyanidin 3-o-glucoside and cyanidin 3-rutinoside), flavonoids [(+)-catechin and (˗)-epicatechin), 2,2-diphenyl-1-picryl hydrazyl hydrate (DPPH) radical inhibition and ferric reducing antioxidant power (FRAP) value in pressurized and ultra-sonicated juices displayed higher reduction rate during storage than those in pasteurized juice. Nevertheless, at the final stage of storage, both juices still contained higher levels of antioxidant compounds and properties than in thermally treated juice. All the treated samples were shown to reduce initial microbial load of fresh maoberry juice to a non-detectable amount, while maintaining their quality during prolonged refrigerated storage.
ISSN:2347-467X
2322-0007
DOI:10.12944/CRNFSJ.9.3.17