Shaharuddin Syafiqah, Husen Rafidah, Othman Azizah
School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia.
Faculty of Applied Sciences, Universiti Teknologi MARA, Sarawak Branch, Samarahan 2 Campus, Kota Samarahan, Sarawak, Malaysia.
J Food Sci Technol. 2021 Jun;58(6):2360-2367. doi: 10.1007/s13197-020-04748-0. Epub 2020 Aug 27.
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 μg/100 g vs. 0.028 μg/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.
是一种仅在婆罗洲发现的血红色水果。本研究旨在评估过热蒸汽处理对其抗氧化特性和矿物质含量的影响，并确定该水果的营养价值。在提取和冷冻干燥之前，将水果在170°C下用过热蒸汽处理15分钟。结果表明，与对照相比，过热蒸汽处理使总酚含量提高了147.8%（287.16毫克没食子酸当量/100克对115.87毫克没食子酸当量/100克），DPPH自由基清除活性提高了23.7%（66.94%对54.13%）。然而，与对照处理相比，总黄酮含量降低了16.5%（8.29毫克槲皮素当量/100克对9.93毫克槲皮素当量/100克），番茄红素含量降低了28.6%（0.020微克/100克对0.028微克/100克），铁还原抗氧化能力降低了22.2%（844.41毫克生育酚当量/100克对1085.15毫克生育酚当量/100克）。还观察到过热蒸汽处理会降低水果的矿物质含量，根据具体矿物质的不同，降低幅度从低至3.6%到高达52%不等。
