AI Article Synopsis
- The study examined the effects of ultra-high pressure (UHP) treatment on phenolic compounds in oil palm fruits, specifically looking at their antioxidant activities and cytoprotective effects.
- UHP treatment significantly boosted the total phenolic and flavonoid contents across three different phenolic fractions, with caffeic acid being the most abundant compound found.
- The enhanced antioxidant properties and protective benefits of the UHP-treated extracts suggest their potential use in functional foods and the nutraceutical industry, increasing their market value.
Article Abstract
The present work investigated the phenolic profiles, antioxidant activities, and cytoprotective effects of the free, esterified, and insoluble-bound phenolic fractions from oil palm fruits treated under ultra-high pressure (UHP). Results showed that UHP treatment significantly increased the total phenolic and flavonoid contents of all three phenolic fractions (p < 0.05). A total of 11 and 12 phenolic compounds were detected and quantified in non-treated and UHP-treated fruits, with caffeic acid having the highest concentration in insoluble-bound phenolic fractions with 8.68 and 11.27 mg/g of dry extract, respectively. The antioxidant activities, intracellular reactive oxygen species inhibition, and cytoprotective effects of all three phenolic fractions were dramatically enhanced after UHP pretreatment (p < 0.05). Therefore, UHP-treated oil palm fruits with increased bioactivities could be used in functional food or the nutraceutical industry to enhance their applications and economic value.
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| http://dx.doi.org/10.1016/j.foodchem.2019.03.002 | DOI Listing |
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