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Amoussa AMO, Zhang L, Lagnika C, Riaz A, Zhang L, Liu X, Beta T. Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts. J Food Sci 2021; 86:4197-4208. [PMID: 34370293 DOI: 10.1111/1750-3841.15864] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 05/22/2021] [Accepted: 07/02/2021] [Indexed: 11/28/2022]
Abstract
Although ginkgo nuts are very nutritious and loaded with numerous bioactive compounds, the nuts contain significant levels of unwanted compounds (ginkolic acids) which are toxic to consumption. To reduce or eliminate these toxic compounds without impacting the nutritional value and the bioactivity of the final product, an appropriate processing technology is needed. Thus, the effect of preheating (90 and 120°C) prior to drying (freeze drying: FD, hot air drying: HAD, and HAD in tandem with FD: HAD-FD) was evaluated on ginkgolic acids, pyridoxine analogues, phenolic compounds, and antioxidant properties of ginkgo nuts. Our results pointed out a significant decrease (below 50%) of ginkgolic acids in ginkgo nuts samples processed at 90°C compared to the control. The major compounds found after treatments were respectively, kaempferol (36.66-354.38 µg/g), quercetin (9.04-183.71 µg/g), and caffeic acid (19.66-106.88 µg/g). Principal component analysis (PCA) revealed that preheating at 90°C prior to HAD-FD would be a proper and reasonable approach for preserving the bioactive compounds and antioxidant capacity of ginkgo nuts (EC50 ranged from 2.25 to 4.60 mg/mL) while significantly reducing their content in toxic compounds.
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Affiliation(s)
- Abdou Madjid Olatounde Amoussa
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.,Laboratory of Biochemistry and Bioactive Natural Substances, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou, Benin
| | - Lixia Zhang
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Camel Lagnika
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Asad Riaz
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Liuquan Zhang
- Research Institute of Agricultural Product Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Xianjin Liu
- Research Institute of Agricultural Product Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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