Nutritional values of Baccaurea pubera and comparative evaluation of SHS treatment on its antioxidant properties
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ORIGINAL ARTICLE
Nutritional values of Baccaurea pubera and comparative evaluation of SHS treatment on its antioxidant properties Syafiqah Shaharuddin1 • Rafidah Husen2 • Azizah Othman1
Revised: 5 July 2020 / Accepted: 18 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Baccaurea pubera is a blood red coloured fruit found exclusively in Borneo. This study was conducted to evaluate the effect of superheated steam treatment on its antioxidant properties and mineral content as well as to determine nutritional values of the fruit. The fruits were treated with superheated steam at 170 °C for 15 min prior to extraction and freeze drying. The results showed that, in comparison to the control, superheated steam treatment enhanced the total phenolic content by 147.8% (287.16 mg GAE/100 g vs. 115.87 mg GAE/100 g) and DPPH radical scavenging activity by 23.7% (66.94% vs. 54.13%). However, there were reductions, as compared to the control treatments, in total flavonoid content by 16.5% (8.29 mg QE/100 g vs. 9.93 mg QE/100 g), lycopene content by 28.6% (0.020 lg/100 g vs. 0.028 lg/100 g) and ferric reducing antioxidant power by 22.2% (844.41 mg TE/ 100 g vs. 1085.15 mg TE/100 g). The superheated steam treatment was also observed to reduce the mineral content of the fruit, from as little as 3.6% to as high as 52% depending upon the specific mineral. Keywords Baccaurea pubera Superheated steam treatment Nutritional values Antioxidant capacity
& Azizah Othman [email protected] 1
School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
2
Faculty of Applied Sciences, Universiti Teknologi MARA, Sarawak Branch, Samarahan 2 Campus, Kota Samarahan, Sarawak, Malaysia
Introduction Malaysia is home to diversified natural resources, flora, and fauna. Some fruits in the country are consumed but not studied sufficiently for commercialized applications. Lack of data on nutritional composition and practices of production and postharvest for such fruits have prevented their commercialization (Ikram et al. 2009; Shakirin et al. 2010). Kejirak fruit [Baccaurea pubera (Miq.) Mull. Arg.] is one of the underutilized fruits belonging to the Euphorbiaceae family and locally known as ‘red tampoi’ due to its blood red pulp (Fig. 1). The taste of B. pubera is reported to be refreshingly sweet and tangy (Hoe and Siong 1999). To date, very limited studies have been reported on this particular underutilized fruit. Other underutilized fruits of the same Baccaurea family, namely B. angulata (belimbing hutan), B. motleyana (rambai), and B. polyneura (jentik–jentik) have been reported to have antioxidant properties (Ahmed et al. 2015; Ikram et al. 2009). B. pubera is a seasonal fruit, and its availability is very limited but abundantly available when in season. Processing the fruit into food products will make this fruit more available to consumers. However, processing measures can normally affect the nutritional content of the fruits. In fruit extra
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