The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

Abstract

The effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE/100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.

A metabolomics approach to evaluate the effect of lyophilization versus oven drying on the chemical composition of plant extracts

“…This could be due to the presence of volatile molecules, such as citrate and basellasaponin C, that might have evaporated in the oven. Prolonged exposure to moderate temperatures has been shown to cause thermal degradation of plant metabolites leading to reduced antioxidant activity and phenolic content 60 , 61 .…”

Correlation Study of Antioxidant Activity with Phenolic and Flavonoid Compounds in 12 Indonesian Indigenous Herbs

“…Ethanol was among the best extraction solvents irrespective of the extraction method [3,11,13,15,17], and increasing ethanol concentration generally led to higher TPC yield [13,15,17]. Longer extraction time exhibited a negative effect of lower AA (Figure 2B), which was presumably due to the resultant prolonged heat exposure leading to the decreasing amount of targeted AA compounds [21,24]. The larger S-L also exhibited a similarly negative effect of lower AA (Figure 2C), presumably due to the smaller solvent volume available to penetrate the sample and leading to reduced solubilizing of the AA compounds.…”

Flavonoid Composition and Pharmacological Properties of Elaeis guineensis Jacq. Leaf Extracts: A Systematic Review

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