Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L .) kernels: an analytical approach
ISSN: 0007-070X
Article publication date: 3 December 2021
Issue publication date: 25 August 2022
Abstract
Purpose
The study was aimed to explore the potential impact of microwave heating (450 W for 2, 4, 6 and 8 min) on antioxidant activity, anti-nutritional factors, volatile and phenolic compounds of the plum kernels.
Design/methodology/approach
Plum kernels are rich in proteins, lipids and bioactive compounds that are mostly underused and undervalued.
Findings
The results showed that microwave heating at 450 W for 6 min significantly (p < 0.05) increased the antioxidant activity, total phenolic and flavonoid content, while the longer treatment time (450 W for 8 min) adversely affected the phenolic compounds. Most importantly, the anti-nutritional factors like amygdalin, hydrocyanic acid, phytic acid and tannin content were reduced up to 87.1, 84.7, 20.9 and 46.2%, respectively at 450 W for 6 min treatment conditions, which was confirmed from the larger shifts observed in FT-IR spectra near 1,157 cm−1. Microwave heating at 450 W for 6 min also proved beneficial in improving the bioavailability of volatile and phenolic compounds including chlorogenic acid, gallic acid, syringic acid, (+)-catechin, caffeic acid, ß-carotene, trans-ferulic acid, rutin trihydrate, 3,4-dihydroxybenzoic acid, tannic acid and quercetin by liberating them from the plant matrix.
Originality/value
The results thus indicate that controlled microwave heating could be an effective approach for the reduction of anti-nutritional factors besides leading to an overall improvement in antioxidant potential and volatile and phenolic compounds. This novel technological approach can proliferate the use of plum kernels in different diversified food formulations.
Keywords
Acknowledgements
The authors would like to acknowledge the financial assistance rendered by Indian Council of Medical Research (ICMR), Government of India, under the project IRIS No. 2019-5058; 3/1/2/127/2019-Nut.
Credit authorship contribution statement. Mohd. Aaqib Sheikh: methodology, investigation, data curation, formal analysis, writing original draft. C.S. Saini: conceptualization, methodology, investigation, writing review and editing. H.K. Sharma: supervision, writing review and editing
Declaration of Competing Interest. The authors have no conflicts of interest to declare.
Citation
Sheikh, M.A., Saini, C.S. and Sharma, H.K. (2022), "Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (
Publisher
:Emerald Publishing Limited
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