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Effect of Soaking, Germination, and Roasting on Phenolic Composition, Antioxidant Activities, and Fatty Acid Profile of Sunflower (Helianthus annuus L.) Seeds
(2024-04-01)
Thepthanee, Chorpaka
;
Li, Hua
;
Wei, Hu
;
Prakitchaiwattana, Cheunjit
;
Siriamornpun, Sirithon
This study investigates the impact of soaking, germination, and roasting under various conditions on the phenolic content, antioxidant activities, and fatty acid profile of sunflower seeds of striped and black oil seed varieties. Ferulic acid emerged as the predominant phenolic acid across all samples. The study highlights the influence of different treatments and processing conditions on the levels of phenolic acids and flavonoids. Results revealed that soaking striped seeds for 24 h and roasting black oil seeds for 6 min exhibited the highest total phenolic content (TPC) and total flavonoid content (TFC). Antioxidant activities varied, with striped seeds soaked for 24 h demonstrating the highest ferric-reducing antioxidant power (FRAP) values, while black oil seeds roasted for 6 min exhibited superior 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity. Oleic acid and linoleic acid were identified as major fatty acids in all processed samples, with striped seeds germinated for 24 h and black oil seeds germinated for 48 h displaying the highest concentrations. Soaking led to a reduction in both unsaturated and saturated fatty acids in both varieties. Roasting further influenced fatty acid concentrations, with a significant increase in striped seeds after 5 and 6 h of roasting, followed by a gradual decrease. Our findings suggest that incorporating appropriate processing methods, such as soaking striped seeds for 24 h and roasting black oil seeds for 6 min, enhances the potential health benefits of sunflower seeds.
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Dynamic Changes in Physicochemical and Microbiological Qualities of Coconut Water during Postharvest Storage under Different Conditions
(2023-12-01)
Detudom, Rachatida
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Deetae, Pawinee
;
Wei, Hu
;
Boran, Hu
;
Chen, Shiguo
Coconut is naturally sealed with coconut water inside. Microbial contamination occurs only after the seal is broken during extraction. This study evaluated changes in the microbiological, physicochemical, and chemical properties of coconut water during postharvest storage at ambient and refrigerated temperatures. Initial microbial counts ranged from 2 to 5 log CFU/mL, while physicochemical factors, including total soluble solids (TSSs), pH, and sugar content (4–7 °Brix, 5.0–5.5, 4–6% g/100 mL), were consistent. The dynamic changes in the physicochemical properties of coconut water stored under both conditions exhibited a clear correlation with the increased microbial populations. Fructose was the primary sugar, with citric and malic acids as major acids, while the predominant volatile compounds were ethanol, ethyl acetate, ethyl ester, acetic acid and octanoic acid. Storage conditions led to similar microbial and physicochemical changes, but ambient temperature accelerated spoilage 10 times faster than refrigeration. Sucrose decreased steadily, whereas fructose and glucose remained stable until a precipitous decline coincided with lactic acid bacteria (LAB) reaching >6 log CFU/mL on the final day of storage. Weissella cibaria and Leuconostoc spp. are the main species in coconut water. The presence of specific volatile compounds, including octanoic acid, acetic acid, ethyl acetate, and butyl phenol, is associated with the activities of Lactobacillus, particularly Weissella. There was a clear relationship among microbial groups and populations, total titratable acidity (TTA), and sensory criteria. Remarkably, TTA was closely correlated with total plate count (TPC) (>5 log CFU/mL) and an unacceptable sensory rating.
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Tracing the evolution and economic potential of konjac glucomannan in Amorphophallus species (Araceae) using molecular phylogeny and RAPD markers
(2016-10-27)
Mekkerdchoo, Orachorn
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Borompichaichartkul, Chaleeda
;
Perrigo, Allison L.
;
Srzednicki, George
;
Prakitchaiwattana, Cheunjit
The genus Amorphophallus is an economically important taxon that is abundant in Old World tropical forests (Asia, Oceania and Africa). It includes many species that are used with increasing frequency as a source of food and pharmaceutical products worldwide. Amorphophallus konjac is an important economic crop and has been used widely in China and Japan for commercial konjac glucomannan (KGM) production. However, the species’ range does not extend to Thailand, where other closely related species may be more suitable for commercial KGM production. Present understanding of genetic relaionships among Thai Amorphophallus species is still limited, and the connection between evolutionary history and KGM content is unknown. Here, the genetic relationships among various accessions of Amorphophallus spp. collected in Thailand are investigated using the chloroplast trnL-trnF spacer, nuclear ribosomal internal transcribed spacer (ITS) region and the second intron of LEAFY (FLint2) together with genome-wide DNA variation analysis, Randomly Amplified Polymorphic DNA (RAPD) technique. RAPD primers are also developed to quickly and efficiently identify species producing high levels of KGM. This study finds that two monophyletic clades include high KGM content species. RAPD analyses indicate that primer AC-10 generates specific bands identifying species belonging only to the high and medium KGM content clades. These primers can be used as a screening tool for economical species, aiming at improving the industrial production of KGM in Thailand and the world.
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