Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology

Sheikh, Mohd Aaqib; Saini, Charanjiv Singh; Sharma, Harish Kumar

doi:10.1016/j.afres.2021.100010

Cited by 13 publications

(6 citation statements)

References 16 publications

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“…Research with thermal and hydrothermal processes has been applied to different types of food in order to avoid the toxicity of anti-nutritional compounds such as cyanide, the removal of glycosides, tannins, antitrypsin factors, among others, making it an indispensable operation in the processing of many foods, making them the safest for human consumption (Acquisgrana et al, 2022;Brandão et al, 2021;Sheikh et al, 2021Sheikh et al, , 2022.…”

Section: Introductionmentioning

confidence: 99%

Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing

et al. 2022

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The objective of this study was to obtain and characterize a freeze-dried powder of taioba leaves (Xanthosoma t aioba) as a source of bioactive substances and potential food applications. The fresh leaves were cooked and lyophilized for further analysis. Its bioactive contents expressed in flavonoids, ascorbic acid and total polyphenols were quantified. Total antioxidant activity (TAA) was determined by ABTS assays. The chemical composition via infrared spectroscopy (FTIR) and its microstructure were visualized by scanning electron microscopy (SEM). The bioactive contents of flavonoids, ascorbic acid and polyphenols were 17.15 mg/100 g, 58.3 mg/100 g and 24.15 mg Eq. of gallic acid/100 g, respectively. A high content of TAA was found. ABTS 37.35 (µg TE/g). The FTIR spectrum revealed high-intensity bands at 3350 cm -1 , 2928 cm -1 , 1637 cm -1 , and 1055 cm -1 related to vibrations associated with typical bands of −OH groups present in cellulose membranes, hemicellulose, carbohydrates, lignin and water. The micrographs showed irregular structures of the ground leaves with a fibrous structure. These results indicate a high potential of this raw material in food formulations as a source of bioactives suitable for applications in various industrial segments.

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Section: Introductionmentioning

confidence: 99%

Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing

et al. 2022

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“…Individual plum cultivars can be cultivated under different conditions including temperature, water, light, nutrient [3]. Plum is a very important and healthy fruit that can be consumed in fresh and processed forms such as jellies, jams, dried products [4]. Mature plum contains about 84-90% (w/w) flesh and the pit (stone) with the kernel is the remaining 10-16% (w/w) [5].…”

Section: Introductionmentioning

confidence: 99%

Benchmarking Machine Learning Approaches to Evaluate the Cultivar Differentiation of Plum (Prunus domestica L.) Kernels

Ropelewska

Cai

Zhan³

et al. 2022

Agriculture

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Plum fruit and kernels offer bioactive material for industrial production. The promising procedure for distinguishing plum kernel cultivars used in this study comprised two stages: image analysis to compute the texture parameters of plum kernels belonging to three cultivars ‘Emper’, ‘Kalipso’, and ‘Polinka’, and discriminant analysis using machine learning algorithms to classify plum kernel cultivars based on selected textures with the highest discriminative power. The discriminative models built separately for sets of textures selected from all color channels L, a, b, R, G, B, U, V, S, X, Y, Z, color space Lab and color channel b using the KStar (Lazy), PART (Rules), and LMT (Trees) classifiers provided the highest average accuracies reaching 98% in the case of the color space Lab and the KStar classifier. In this case, individual cultivars were discriminated with the accuracies of 97% for ‘Emper’ and ‘Kalipso’ to 99% for ‘Polinka’. The values of other performance metrics were also satisfactory, higher than 0.95. The ROC curves were quite smooth and steady with the most satisfactory curve for the ‘Kalipso’ kernels. The present study sheds light on an objective, non-destructive, and inexpensive procedure for cultivar discrimination of plum kernels.

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“…, 2019). In order to prevent cyanide toxicity, detoxification of plum kernels has become an indispensable step to keep the anti-nutritional factors as low as can reasonably be achieved (Sheikh et al , 2021a). The conventional methods including soaking, autoclaving, fermenting and boiling have been applied to lessen the possibility for toxicity to the safe limits (Bolarinwa et al.…”

Section: Introductionmentioning

confidence: 99%

“…There is a great interest in valuing the waste generated in the food processing industries (Sheikh et al, 2021a). The search for novel recovery approaches and the valuation of these wastes are among the priority items in the food industries (Shi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Specifically, a lower dose is advantageous to health, while the higher dosage is toxic, may lead to cyanide poisoning like symptoms, including headache, nausea, vomiting and dizziness (Shi et al, 2019). In order to prevent cyanide toxicity, detoxification of plum kernels has become an indispensable step to keep the anti-nutritional factors as low as can reasonably be achieved (Sheikh et al, 2021a). The conventional methods including soaking, autoclaving, fermenting and boiling have been applied to lessen the possibility for toxicity to the safe limits (Bolarinwa et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

Sheikh

Saini

Sharma

2021

BFJ

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PurposeThe 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/approachPlum kernels are rich in proteins, lipids and bioactive compounds that are mostly underused and undervalued.FindingsThe 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/valueThe 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.

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Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology

Cited by 13 publications

References 16 publications

Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing

Determination of bioactive compounds obtained by the green extraction of taioba leaves (Xanthosoma taioba) on hydrothermal processing

Benchmarking Machine Learning Approaches to Evaluate the Cultivar Differentiation of Plum (Prunus domestica L.) Kernels

Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach

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