Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.)

Mary Luz Olivares-Tenorio*, Ruud Verkerk, Tiny van Boekel, Matthijs Dekker

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)

Abstract

Cape gooseberry is a fruit recognised for having relevant contents of health-promoting compounds. Changes in the content of phytochemicals (ascorbic acid, β-carotene, catechin and epicatechin), hydroxymethylfurfural (HMF) and antioxidant activity of this fruit were studied at various temperatures and times. Ascorbic acid degradation was described by a first order reaction. β-carotene was not degraded and followed an isomerization reaction from 80 °C onwards. Formation of HMF was described with a consecutive zero together with a first order reaction model. The contents of catechin and epicatechin increased at 40 °C. More than three competing reactions did not allow to make kinetic modelling. Antioxidant activity followed fractional first order conversion model. Comparison with kinetics found in other fruits showed that health-promoting compounds of cape gooseberry are relatively more stable to heat treatment. This makes cape gooseberry suitable for the preparation of foods (jam, juices and dehydrated fruit) with relevant health-promoting compounds contents.
Original languageEnglish
Pages (from-to)46-57
JournalJournal of Functional Foods
Volume32
DOIs
Publication statusPublished - 2017

Fingerprint

Physalis
Physalis peruviana
Ribes
health promotion
hydroxymethylfurfural
Catechin
Phytochemicals
thermal stability
phytopharmaceuticals
Antioxidants
Hot Temperature
antioxidant activity
epicatechin
carotenes
catechin
Fruit
fruits
Carotenoids
ascorbic acid
Ascorbic Acid

Keywords

  • Ascorbic acid
  • DPPH assay
  • Flavonoids
  • Health-promoting compounds
  • Heat treatment
  • Modelling
  • β-carotene

Cite this

@article{72583890849446e5a9fe4915bac4286d,
title = "Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.)",
abstract = "Cape gooseberry is a fruit recognised for having relevant contents of health-promoting compounds. Changes in the content of phytochemicals (ascorbic acid, β-carotene, catechin and epicatechin), hydroxymethylfurfural (HMF) and antioxidant activity of this fruit were studied at various temperatures and times. Ascorbic acid degradation was described by a first order reaction. β-carotene was not degraded and followed an isomerization reaction from 80 °C onwards. Formation of HMF was described with a consecutive zero together with a first order reaction model. The contents of catechin and epicatechin increased at 40 °C. More than three competing reactions did not allow to make kinetic modelling. Antioxidant activity followed fractional first order conversion model. Comparison with kinetics found in other fruits showed that health-promoting compounds of cape gooseberry are relatively more stable to heat treatment. This makes cape gooseberry suitable for the preparation of foods (jam, juices and dehydrated fruit) with relevant health-promoting compounds contents.",
keywords = "Ascorbic acid, DPPH assay, Flavonoids, Health-promoting compounds, Heat treatment, Modelling, β-carotene",
author = "Olivares-Tenorio, {Mary Luz} and Ruud Verkerk and {van Boekel}, Tiny and Matthijs Dekker",
year = "2017",
doi = "10.1016/j.jff.2017.02.021",
language = "English",
volume = "32",
pages = "46--57",
journal = "Journal of Functional Foods",
issn = "1756-4646",
publisher = "Elsevier",

}

Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.). / Olivares-Tenorio, Mary Luz; Verkerk, Ruud; van Boekel, Tiny; Dekker, Matthijs.

In: Journal of Functional Foods, Vol. 32, 2017, p. 46-57.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.)

AU - Olivares-Tenorio, Mary Luz

AU - Verkerk, Ruud

AU - van Boekel, Tiny

AU - Dekker, Matthijs

PY - 2017

Y1 - 2017

N2 - Cape gooseberry is a fruit recognised for having relevant contents of health-promoting compounds. Changes in the content of phytochemicals (ascorbic acid, β-carotene, catechin and epicatechin), hydroxymethylfurfural (HMF) and antioxidant activity of this fruit were studied at various temperatures and times. Ascorbic acid degradation was described by a first order reaction. β-carotene was not degraded and followed an isomerization reaction from 80 °C onwards. Formation of HMF was described with a consecutive zero together with a first order reaction model. The contents of catechin and epicatechin increased at 40 °C. More than three competing reactions did not allow to make kinetic modelling. Antioxidant activity followed fractional first order conversion model. Comparison with kinetics found in other fruits showed that health-promoting compounds of cape gooseberry are relatively more stable to heat treatment. This makes cape gooseberry suitable for the preparation of foods (jam, juices and dehydrated fruit) with relevant health-promoting compounds contents.

AB - Cape gooseberry is a fruit recognised for having relevant contents of health-promoting compounds. Changes in the content of phytochemicals (ascorbic acid, β-carotene, catechin and epicatechin), hydroxymethylfurfural (HMF) and antioxidant activity of this fruit were studied at various temperatures and times. Ascorbic acid degradation was described by a first order reaction. β-carotene was not degraded and followed an isomerization reaction from 80 °C onwards. Formation of HMF was described with a consecutive zero together with a first order reaction model. The contents of catechin and epicatechin increased at 40 °C. More than three competing reactions did not allow to make kinetic modelling. Antioxidant activity followed fractional first order conversion model. Comparison with kinetics found in other fruits showed that health-promoting compounds of cape gooseberry are relatively more stable to heat treatment. This makes cape gooseberry suitable for the preparation of foods (jam, juices and dehydrated fruit) with relevant health-promoting compounds contents.

KW - Ascorbic acid

KW - DPPH assay

KW - Flavonoids

KW - Health-promoting compounds

KW - Heat treatment

KW - Modelling

KW - β-carotene

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DO - 10.1016/j.jff.2017.02.021

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SN - 1756-4646

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