Rama Haripriya, Ndaba Busiswa, Maaza Malik, Dhlamini Mokhotjwa Simon, Cochrane Nicolene, Roopnarain Ashira
Microbiology and Environmental Biotechnology Research Group, Agricultural Research Council - Natural Resources and Engineering, Pretoria, South Africa.
Department of Physics, School of Science, College of Science, Engineering and Technology, University of South Africa-Florida Campus, Florida, South Africa.
J Sci Food Agric. 2023 Dec;103(15):7757-7763. doi: 10.1002/jsfa.12865. Epub 2023 Jul 31.
Marula (Sclerocarya birrea) is an indigenous African fruit-bearing tree with many commercial uses; however, de-kernelled seeds generated from marula fruit-processing are wasted. The phytochemical constituents of de-kernelled marula seeds have not been investigated previously and its extract/tea may potentially serve as a promising source of antioxidants and phytochemicals. This study aimed to investigate the effect of different extraction methods (maceration and decoction) on the recovery of phenolic compounds, sugars, organic acids, and antioxidants from de-kernelled marula seeds.
Extracts produced from decoction for 30 min contained the highest phenolic content (2253.93 ± 25.72 mg gallic acid equivalent kg extract), flavonoid content (1020.99 ± 23.90 mg rutin equivalent kg extract), as well as combined sugars and organic acids (1884.03 mg kg extract). Fourier-transform infrared spectroscopy analysis confirmed the presence of functional groups typically present in phenolic compounds, sugars, and organic acids in the extracts obtained from decoction.
The characterization revealed that decoction extraction increased solubility, variety, and yield of phytochemical and antioxidant compounds recovered from de-kernelled marula seeds. The highest concentrations of phytochemicals were obtained using the decoction method. This study may therefore pave the way for extract composition and future utilization of de-kernelled marula seeds in the food industry. © 2023 Society of Chemical Industry.
马鲁拉树（Sclerocarya birrea）是一种原产于非洲的结果实树木，具有多种商业用途；然而，马鲁拉果加工产生的去壳种子被浪费了。此前尚未对马鲁拉去壳种子的植物化学成分进行研究，其提取物/茶可能是抗氧化剂和植物化学物质的一个有前景的来源。本研究旨在探讨不同提取方法（浸渍法和煎煮法）对从马鲁拉去壳种子中回收酚类化合物、糖类、有机酸和抗氧化剂的影响。
煎煮30分钟产生的提取物中酚类含量最高（2253.93±25.72毫克没食子酸当量/千克提取物）、黄酮类含量最高（1020.99±23.90毫克芦丁当量/千克提取物），以及糖类和有机酸总量最高（1884.03毫克/千克提取物）。傅里叶变换红外光谱分析证实，煎煮法获得的提取物中存在酚类化合物、糖类和有机酸中通常存在的官能团。
表征结果表明，煎煮提取提高了从马鲁拉去壳种子中回收的植物化学和抗氧化化合物的溶解度、种类和产量。使用煎煮法获得了最高浓度的植物化学物质。因此，本研究可能为马鲁拉去壳种子在食品工业中的提取物组成和未来利用铺平道路。©2023化学工业协会。
