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TEMBO, David, HOLMES, MJ and MARSHALL, LJ (2017). Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi. Journal of Food Composition and Analysis, 58, 40-51.
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Abstract
Bioactive compounds of baobab (Adansonia digitata) pulp from Malawi were investigated. The effect of thermal treatment and storage on selected quality attributes of the juice was also evaluated. Organic compounds were analysed by HPLC; total phenol content (TPC) and total antioxidant activity (FRAP, ABTS and DPPH) were measured by spectrophotometry. Malawi baobab pulp contains high levels of procyanidin B2 (533 ± 22.6 mg/100 g FW), vitamin C (AA + DHA) (466 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (−)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed a maximum TPC of 1.89 × 103 ± 1.61 mg GAE/100 g FW. The maximum antioxidant activity was 2.81 × 103 ± 92.8 mg TEAC/100 g FW for FRAP, 1.52 × 103 ± 17.1 mg TEAC/100 g FW for ABTS and 50.9 ± 0.43% DPPH for DPPH. Thermal pasteurisation (72 °C, 15 s) retained vitamin C which further showed extended half-life under refrigeration temperature (6 °C). Procyanidin B2, (−)-epicatechin, TPC and antioxidant activity fluctuated during storage. Antioxidant activity was significantly correlated (p ≤ 0.05) with bioactive compounds and TPC.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Adansonia digitata; Food composition; Food analysis; Bioactive compounds; Vitamin C; (-)-Epicatechin; Procyanidin B-2; Antioxidant activity; Thermal processing; Storage; Food Science; 0301 Analytical Chemistry; 0908 Food Sciences |
| Identification Number: | https://doi.org/10.1016/j.jfca.2017.01.002 |
| Page Range: | 40-51 |
| SWORD Depositor: | Symplectic Elements |
| Depositing User: | Symplectic Elements |
| Date Deposited: | 05 Feb 2020 12:11 |
| Last Modified: | 18 Mar 2021 02:38 |
| URI: | https://shura.shu.ac.uk/id/eprint/24483 |
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