Alteration in antioxidant activity and phytochemical compound content of Solanum torvum fruit during curing process


Background: The Solanum torvum fruit has been widely used as a food and traditional medicine source due to its bioactive properties. The present study aimed to evaluate the alteration in antioxidant activity and phytochemical compound content during the curing stage at room temperature.
Materials and Methods: Furthermore, a randomized block design was applied followed by curing as the only treatment. The Microsoft Minitab 16.0 program was used for statistical analysis. Quantitative parameters were the DPPH (2,2-diphenyl-1-picrylhydrazyl) index, total phytochemistry and water content, and weight loss were identified using LCMS (Liquid chromatography–mass spectrometry) methods.
Results: The results showed that the water content, vitamin C content, and weight loss decreased following curing treatment. Interestingly, the greatest antioxidant activity and phytochemical content in the fruit were found on day 3 of curing treatment. Moreover, LCMS analysis showed chemical content similarity between post-harvest and 3 day-cured fruit, namely chlorogenic acid, 4-O-caffeoylquinic, 3-O-caffeoylquinic, 3-O-feruloyl quinic acid, 5-O-feruloyl quinic acid, 3-O-dicaffe-oylquinic acid, 3,4-O-dicaffeoylquinic acid, 3-5-O-dicaffeoylquinic acid, 5-O-feruloquinic acid, and putative dicaffeoylquinic acid.
Conclusion: In conclusion, curing treatment for 3 days gave the greatest DPPH index (89.42%), total phenolic content (40.41 mgGAE (gallic acid equivalent)/g), tannin content (0.64 mgTAE (tannic acid equivalent)/g), and flavonoid content (3.62 mgQAE (quercetin acid equivalent)/g). The vitamin C content, water content, and weight loss decreased during treatment. This phenomenon may be a result of aerobic respiration in Solanum torvum fruit, which converts complex compounds into simpler compounds to produce energy.


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