Characterising the Physical, Phytochemical and Antioxidant Properties of the Tuckeroo (Cupaniopsis anacardioides) Fruit

Pham, Ngoc Minh Quynh; Chalmers, Anita; Vuong, Quan V.; Bowyer, Michael C.; Scarlett, Christopher J.

doi:10.3390/technologies5030057

Cited by 8 publications

(14 citation statements)

References 21 publications

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“…Food chemistry studies of Australian native plant foods include nutrition profiles, flavor chemistry, compounds that give antioxidant and antimicrobial properties, chemical and metabolite composition, compounds that impact safety of these as foods and changes that occur during storage or processing. Recent studies include the nutritional profiling of wattle seeds (10,11), green plum (3), Kakadu plum kernels (12) and gumby gumby leaves (13); the chemical and metabolite composition of Kakadu plum (2,14), finger lime, native pepperberry and Davidson's plum (15) and Tasmanian pepper (16); the antioxidant properties of infusions of gulban, anise myrtle and lemon myrtle leaves (17), Kakadu plum extracts (18), wattle seeds (11), the tuckeroo (19), Illawarra plum, Kakadu plum, muntries and native currant (20); and analysis of storage of lemon myrtle, anise myrtle and Tasmanian pepper leaf (21) as well as drying methods of Kakadu plum (22). Food chemistry has the potential to be used in the provenance, traceability and authenticity of native Australian plant foods.…”

Section: Food Chemistry and Australian Native Plant Foodsmentioning

confidence: 99%

The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

et al. 2022

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Australia is a rich source of biodiverse native plants that are mostly unstudied by western food science despite many of them being ethnofoods of Australian Indigenous people. Finding and understanding the relevant policy and legal requirements to scientifically assess these plants in a responsible way is a major challenge for food scientists. This work aims to give an overview of what the legal and policy framework is in relation to food chemistry on Australian native plant foods, to clarify the relationships between the guidelines, laws, policies and ethics and to discuss some of the challenges they present in food chemistry. This work provides the framework of Indigenous rights, international treaties, federal and state laws and ethical guidelines including key legislation and guidelines. It discusses the specific areas that are applicable to food chemistry: the collection of plant foods, the analysis of the samples and working with Indigenous communities. This brief perspective presents a framework that can be utilized by food chemists when developing responsible research involving plant foods native to northern Australia and can help them understand some of the complexity of working in this research area.

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Section: Food Chemistry and Australian Native Plant Foodsmentioning

confidence: 99%

The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

et al. 2022

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“…Physical properties were determined according to [9,20]. Recovery yield (%) was calculated based on the weight difference before and after drying.…”

Section: Determination Of Physical Propertiesmentioning

confidence: 99%

“…Total phenolic content (TPC), total flavonoid content (TFC) and total proanthocyanidins (TPro) were determined using a UV-Vis spectrophotometer (Cary 50 Bio Varian, Australia), as described by Vuong, Hirun, Roach, Bowyer, Phillips and Scarlett [9,21]. TPC was expressed as milligram gallic acid equivalents per gram of dried powder sample (mg GAE/g).…”

Section: Determination Of Bioactive Compoundsmentioning

confidence: 99%

“…Four antioxidant assays, including DPPH (2, 2-Diphenyl-1-Picrylhydrazyl) free radical scavenging activity, ABTS (2, 2 -azinobis-3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, FRAP (ferric reducing antioxidant power) and CUPRAC (cupric ion reducing antioxidant capacity), as described by Thaipong, Boonprakob, Crosby, Cisneros-Zevallos and Byrne [22], Apak, Guclu, Ozyurek and Karademir [23], Pham, Chalmers, Vuong, Bowyer and Scarlett [9], were applied to determine the antioxidant capacity of the Tuckeroo fruit extracts from different drying conditions. The absorbance was measured at 515, 734, 593 and 450 nm, respectively, using a UV-Vis spectrophotometer (Cary 50 Bio Varian, Australia).…”

Section: Determination Of Antioxidant Capacity Of Extractsmentioning

confidence: 99%

“…The Tuckeroo plant belongs to the Sapindaceae family [6], which includes other medicinal plants such as Dimocarpus longan and Litchi chinensis, which are used extensively in China, Taiwan, Korea, Thailand and Vietnam [7,8]. These summer fruiting species possess high bioactivity and antioxidant capacity and are commonly eaten by fruit eating birds such as Australasian figbird, olive-backed oriole and pied currawong [6] and can be consumed by humans [9]. To date, only limited investigations have been conducted into the phytochemical characteristics and medicinal potential of Tuckeroo fruit.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of the Most Suitable Conditions for Dehydration of Tuckeroo (Cupaniopsis anacardioides) Fruits

Pham

Vuong

et al. 2020

Processes

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Tuckeroo (Cupaniopsis anacardioides) is an Australian native tree, possessing high level bioactivity and antioxidant activity. To prevent deterioration of active constituents, appropriate drying practices must be determined. This study comparatively evaluates the impact of a range of drying methods including freeze-, microwave-, vacuum-, hot air-and sun-drying on the physical, phytochemical and antioxidant characteristics of Tuckeroo fruit. Experimental results showed that the five drying methods had significant impact on the physicochemical properties and antioxidant activity of the fruits. Of the drying methods assessed, freeze drying best preserved Tuckeroo activity, recording higher total phenolic content (TPC) (81.88 mg gallic acid equivalent (GAE)/g), total flavonoids (TFC) (107.71 mg catechin equivalent (CAE)/g), proanthocyanidins (TPro) (83.86 mg CAE/g) and exhibited the strongest antioxidant capacity. However, vacuum drying at 65 kPa, 100 • C for 5 h is recommended for drying Tuckeroo fruits for further processing in a large scale as it also retained high levels of TPC, TFC and TPro (58 mg GAE/g, 91 mg CAE/g and 74 mg CAE/g, respectively).An important step in phytochemical profiling is sample preservation, as it is important that the bioactive constituents present in the sample are well preserved and not subject to denaturing [10,11]. Drying is considered an appropriate preservation technique for a wide variety of herbs or fruits, where short shelf-life, spoilage or short seasonality are concerns. The choice of drying method is an important consideration as drying conditions can have a significant impact on the preservation of biological and antioxidant activity. For example, thermal drying methods (microwave-, oven-and sun-drying) are reported to adversely affect total phenolic content (TPC) and antioxidant activity in the leaves of Alpinia zerumbet, Etlingera elatior, Curcuma longa and Kaempferia galanga [12]. By contrast, Dewanto, Wu, Adom and Liu [13] reported the antioxidant activity of tomato increased after heat treatment at 88 • C within 2, 15 and 30 min. A similar trend was found for sweet corn under the commercial processing conditions [14], Shiitake mushroom (Lentinus edodes) [15] and ginseng [16]. Additionally, microwave drying was illustrated as the best dehydration method for xao tam phan (Paramignya trimera) roots [10] or for the banana peels [17], whereas vacuum-and hot air-drying were the most suitable for lemon (Citrus limon) pomace drying [18], suggesting that the mechanics of the drying process itself impacts differently depending on the presence or absence of direct irradiation, temperature, the physical structure of the plant material itself and the characteristics of the chemical constituents. Therefore, investigation on the impact of different drying methods and conditions for Tuckeroo fruits is needed.This study aimed to assess the impact of five different drying techniques including freeze drying, sun drying as well as microwave drying, vacuum drying and hot air drying with diff...

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Microwave‐assisted extraction of bioactive compounds from Sarawak Liberica sp. coffee pulp: Statistical optimization and comparison with conventional methods

Wong

Nillian

2023

Food Science & Nutrition

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Coffea liberica, commonly known as Liberica coffee, is a kind of coffee that originated in Liberia, a West African country. It is considered a less‐known coffee bean variety, which accounts for less than 2% of commercially produced coffee worldwide. In this study, the influences of optimization of microwave‐assisted extraction (MAE) on the total phenolic content (TPC), total flavonoid content (TFC), and total carbohydrate content (TCC) of bioactive compounds extracted from Sarawak Liberica sp. coffee pulp were studied. Response surface methodology was adopted with a face‐centered central composite design to generate 34 responses by taking three microwave parameters into consideration, microwave power (watt), time of irradiation (second), and solvent‐to‐feed ratio as independent variables. As a result, the findings revealed that optimum extraction conditions were conducted as follows: microwave power of 700 W, time of irradiation of 180 s, and solvent‐to‐feed ratio of 86.644:1. While under optimal extraction conditions, MAE outperformed conventional maceration extraction in terms of extraction efficiency and had no significant difference (p < .05) with Soxhlet extraction on the extraction of TPC (12.94 ± 2.25 mg GAE/g), TFC (9.84 ± 0.38 mg QE/g), and TCC (876.50 ± 64.15 mg GE/g). Present work advances the usage of Sarawak Liberica sp. coffee for the development of functional products and aids in reducing environmental pollution by utilization of coffee pulp waste.

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Characterising the Physical, Phytochemical and Antioxidant Properties of the Tuckeroo (Cupaniopsis anacardioides) Fruit

Cited by 8 publications

References 21 publications

The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

Investigation of the Most Suitable Conditions for Dehydration of Tuckeroo (Cupaniopsis anacardioides) Fruits

Microwave‐assisted extraction of bioactive compounds from Sarawak Liberica sp. coffee pulp: Statistical optimization and comparison with conventional methods

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