ArticlePloS one2018
Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice.
Article in PloS one, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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3 citing papers in PubMed, 27 citations in OpenAlex.
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- Evaluation of Antifungal Phenolics fromMolecules (Basel, Switzerland) · 2019Article
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Authors and funding
7 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strychnos cocculoides fruit is an important food source for rural populations in Zimbabwe in times of scarcity. Its thick pulp tightly adheres to its seeds, causing pulp extraction constraints and waste during processing, leading to underutilisation. Therefore, pectinase maceration combined with heat treatments was studied to improve juice yield and juice quality. Metabolite profiling according to the heat map, FancyTile chromatic scale approach and phenolic compound content were used to compare the identified compounds. Prior to treatments, 16 known phenolic compounds, predominantly belonging to the phenolic acids, flavonoids and iridoid glucoside classes, were tentatively characterized for the first time in S. cocculoides using High Resolution Mass Spectrometry and LC/MS/MS. Overall, results showed that enzymatic treatments increased pulp yield (by 26%), physicochemical quality (38% increase in juice clarity), content of phenolic compounds (predominantly kaempferol, quercetin, caffeic acid, protocatechuic acid, iridoids) and antioxidant activity.The improved extraction of S. cocculoides pulp increases juice yield as well as juice quality by supplying larger amounts of phenolic compounds that have potential health benefits and act as dietary sources of antioxidants for the prevention of diseases caused by oxidative stress.
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