First-Order Degradation Kinetics of Phenolic Compounds and Antioxidant Properties of Fresh and Enzymatically Hydrolyzed Seriguela Pulp (Spondias purpurea L.)

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-09-02 DOI:10.1021/acsfoodscitech.5c00554

Mariana de Oliveira Silva*, and , Ruann Janser Soares de Castro*,

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Abstract

This study reported the first kinetic assessment of thermal degradation of phenolic compounds and antioxidant activity in fresh and enzymatically hydrolyzed seriguela (Spondias purpurea L.) pulp. Hydrolyzed pulp had 75% higher total phenolics but was more thermally sensitive, with half-life (t_1/2) values from 151.8 to 43.2 min versus 297.7 to 73.3 min in the control (40–70 °C). Antioxidant activity (ABTS, DPPH, FRAP) significantly (p < 0.05) decreased with temperature. At 70 °C, ABTS activity dropped 48% in control and 70% in hydrolyzed pulp; FRAP values fell by up to 87% in control, while hydrolyzed pulp lost 50%. Postpasteurization HPLC showed gallic acid as predominant in control (22% reduction) and vanillic acid in hydrolyzed pulp, which was fully degraded. Ferulic acid appeared only after enzymatic hydrolysis, indicating enhanced extraction. These findings help optimize thermal processing to better preserve bioactive compounds in fruit products.

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新鲜和酶解木浆酚类化合物的一级降解动力学及抗氧化性能

本研究首次报道了新鲜和酶解丝瓜（Spondias purpurea L.）果肉中酚类化合物热降解和抗氧化活性的动力学评价。水解后的纸浆总酚含量高出75%，但对热敏性更强，半衰期（t1/2）值为151.8 ~ 43.2 min，而对照组（40-70°C）为297.7 ~ 73.3 min。抗氧化活性（ABTS、DPPH、FRAP）随温度升高显著降低（p < 0.05）。70℃时，ABTS活性下降48%，水解纸浆下降70%；控制组的FRAP值下降了87%，而水解纸浆下降了50%。巴氏杀菌后高效液相色谱显示，未水解果肉中没食子酸含量最高（还原22%），而水解果肉中香草酸含量最高（完全降解）。阿魏酸仅在酶解后出现，表明提取增强。这些发现有助于优化热加工，以更好地保存水果制品中的生物活性化合物。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量