Mariana de Oliveira Silva*, and , Ruann Janser Soares de Castro*,
{"title":"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","authors":"Mariana de Oliveira Silva*, and , Ruann Janser Soares de Castro*, ","doi":"10.1021/acsfoodscitech.5c00554","DOIUrl":null,"url":null,"abstract":"<p >This study reported the first kinetic assessment of thermal degradation of phenolic compounds and antioxidant activity in fresh and enzymatically hydrolyzed seriguela (<i>Spondias purpurea</i> L.) pulp. Hydrolyzed pulp had 75% higher total phenolics but was more thermally sensitive, with half-life (t<sub>1/2</sub>) 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 (<i>p</i> < 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.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"5 9","pages":"3520–3529"},"PeriodicalIF":2.8000,"publicationDate":"2025-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00554","citationCount":"0","resultStr":"{\"title\":\"First-Order Degradation Kinetics of Phenolic Compounds and Antioxidant Properties of Fresh and Enzymatically Hydrolyzed Seriguela Pulp (Spondias purpurea L.)\",\"authors\":\"Mariana de Oliveira Silva*, and , Ruann Janser Soares de Castro*, \",\"doi\":\"10.1021/acsfoodscitech.5c00554\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >This study reported the first kinetic assessment of thermal degradation of phenolic compounds and antioxidant activity in fresh and enzymatically hydrolyzed seriguela (<i>Spondias purpurea</i> L.) pulp. Hydrolyzed pulp had 75% higher total phenolics but was more thermally sensitive, with half-life (t<sub>1/2</sub>) 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 (<i>p</i> < 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.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"5 9\",\"pages\":\"3520–3529\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2025-09-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.5c00554\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00554\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.5c00554","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
First-Order Degradation Kinetics of Phenolic Compounds and Antioxidant Properties of Fresh and Enzymatically Hydrolyzed Seriguela Pulp (Spondias purpurea L.)
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 (t1/2) 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.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
