Combined impact of pulsed electric field and ultrasound on bioactive compounds and FT-IR analysis of almond extract.

Almond Bioactive compounds FT-IR analysis Non-thermal techniques

Journal

Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471

Informations de publication

Date de publication:
May 2019
Historique:
revised: 27 01 2019
accepted: 31 01 2019
entrez: 7 6 2019
pubmed: 7 6 2019
medline: 7 6 2019
Statut: ppublish

Résumé

The aim of this paper is to investigate the combined impact of pulsed electric field (PEF) and ultrasound (US) to evaluate the physicochemical, bioactive compounds and chemical structure of almond extract. Almond extract was first treated with PEF and then with US. Combined treatment (PEF-US) has attained the highest value of total phenolics, total flavonoids, condense tannins, anthocyanin contents and antioxidant activity in DPPH, reducing power and metal chelating activity than all other treatments. Among all those treatments, there was slightly visible difference in the color. Moreover, FT-IR spectra indicate that the effect of PEF-US on almond extract did not produce new carbonyl compounds, but led to the higher concentration of these compounds. This study demonstrated that the PEF-US could be useful for the extraction of bioactive compounds as well as improving the stability of volatile compounds.

Identifiants

DOI: 10.1007/s13197-019-03627-7 PMID: 31168118 PMC: PMC6525683
pubmed: 31168118
doi: 10.1007/s13197-019-03627-7
pii: 3627
pmc: PMC6525683
doi:

Types de publication

Journal Article

Langues

eng

Pagination

2355-2364

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Auteurs

Muhammad Faisal Manzoor (MF)

1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.

Xin-An Zeng (XA)

1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.

Abdul Rahaman (A)

1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.

Azhari Siddeeg (A)

1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.
3Department of Food Engineering and Technology, Faculty of Engineering and Technology, University of Gezira, Wad Medani, Sudan.

Rana Muhammad Aadil (RM)

1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 China.
4National Institute of Food Science and Technology, University Agriculture Faisalabad, Faisalabad, 38000 Pakistan.

Zahoor Ahmed (Z)

1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.

Jian Li (J)

1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.

Debao Niu (D)

1School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640 China.
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.

Classifications MeSH