| Literature DB >> 31168118 |
Muhammad Faisal Manzoor1,2, Xin-An Zeng1,2, Abdul Rahaman1,2, Azhari Siddeeg1,2,3, Rana Muhammad Aadil1,4, Zahoor Ahmed1,2, Jian Li1,2, Debao Niu1,2.
Abstract
The aim of this paper is to investigate the combined impact of pulsed electric field (PEF) and ultrasound (US) to evaluate the physicochemical, bioactive compounds and chemical structure of almond extract. Almond extract was first treated with PEF and then with US. Combined treatment (PEF-US) has attained the highest value of total phenolics, total flavonoids, condense tannins, anthocyanin contents and antioxidant activity in DPPH, reducing power and metal chelating activity than all other treatments. Among all those treatments, there was slightly visible difference in the color. Moreover, FT-IR spectra indicate that the effect of PEF-US on almond extract did not produce new carbonyl compounds, but led to the higher concentration of these compounds. This study demonstrated that the PEF-US could be useful for the extraction of bioactive compounds as well as improving the stability of volatile compounds.Entities:
Keywords: Almond; Bioactive compounds; FT-IR analysis; Non-thermal techniques
Year: 2019 PMID： 31168118 PMCID： PMC6525683 DOI： 10.1007/s13197-019-03627-7
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701