Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces
- PDF / 353,299 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 11 Downloads / 256 Views
ORIGINAL ARTICLE
Effect of in-vitro digestion on the bio active compounds and biological activities of fruit pomaces Prakash Kumar Nayak1 • Chandra Mohan Chandrasekar2 • Anjelina Sundarsingh1,3 Radha Krishnan Kesavan1
•
Revised: 18 April 2020 / Accepted: 30 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The effect of gastro intestinal digestion on total phenolic contents (TPC), total flavonoid contents (TFC), radical scavenging activity (RSA) and vitamin C levels of apple (Malus domestica) pomace and a local variety of jujube (Ziziphus mauritiana) pomace was evaluated after drying at 110 °C for 3 h in a hot air oven. The physicochemical properties and functional properties of apple and jujube pomaces were also assessed. Prior to digestion, apple pomace displayed greater levels of TPC, RSA and vitamin C (17.30 ± 0.59 GAE/g DW, 81.16 ± 3.27%, 0.078 ± 0.01 g/L, respectively) in comparison with jujube pomace (16.90 ± 0.66 GAE/g DW, 54.65 ± 2.09%, 0.069 ± 0.01 g/L, respectively), whereas, TFC level was found to be higher in jujube pomace (19.22 ± 0.87 QE/g DW). After digestion, both samples showed an increase in TPC (56.17 ± 2.14 and 52.01 ± 2.18 GAE/g DW for apple and jujube pomaces) and TFC levels (48.45 ± 1.87 and 53.82 ± 2.34 QE/g DW for apple and jujube pomaces) and it was perceived almost 3 to 4 times higher than the TPC and TFC of the samples before digestion. But, RSA of the fruit pomaces were found to be affected by the in vitro digestion which was observed as 54.65 ± 2.09 and 81.16 ± 3.27% respectively for apple and jujube pomaces. It may be suggested that the fruit powders may be incorporated in developing new functional foods rich in bio & Radha Krishnan Kesavan [email protected] 1
Department of FET, Central Institute of Technology, Kokrajhar, BTAD, Assam 783370, India
2
Centre for Food Technology, Anna University, Chennai, Tamil Nadu 600025, India
3
Department of FEBT, SERD, Asian Institute of Technology, Bangkok, Khlong Luang 12120, Thailand
active compounds and thus can be utilized in different food applications. Keywords In-vitro digestion TPC TFC Fruit pomace Bio availability
Introduction Apple (Malus domestica) is a pomaceous fruit which comes under the family of Rosaceae and genus Malus which is rich in Malic acid. Apple is constituted mainly with water (84%) and fructose (14%) (USDA 2015), along with micro nutrients such as, dietary fiber, poly phenols and vitamins (O’Shea et al. 2015). It is one of the most consumed fruit worldwide and it has several health benefits when it is consumed regularly. From the studies, it was noted that the daily intake of apple reduces the possibility of coronary heart disease and stroke occurrence and potential benefits on vascular function and blood pressure (Bondonno et al. 2012). Ziziphus mauritiana is an edible nut which has a long history and mainly known as jujube. It is also commonly called as Indian date and it comes under the family of Rhamnaceae. It is available in several forms including fresh, dr
Data Loading...
