Determination of the physicochemical characteristics and bioactive compounds of the miracle fruit (Synsepalum dulcificum) considering different extraction and preservation methods. DOI Creative Commons
Juan Alejandro Neira Mosquera, Sungey Naynee Sánchez Llaguno, Karol Yannela Revilla Escobar

и другие.

Heliyon, Год журнала: 2025, Номер 11(2), С. e41794 - e41794

Опубликована: Янв. 1, 2025

The miracle fruit (Synsepalum dulcificum) is distinguished by its unique ability to alter taste perceptions, making it a low-calorie sugar substitute. This study aimed determine physicochemical characteristics and bioactive compounds evaluating various extraction preservation methods. Utilizing Completely Randomized Block Design with factorial arrangement (A∗B), where factor A represented methods (cold pressing, maceration, pressurized liquids) B (fluid extract ionic emulsion), the research found that bromatological analyses showed pH values ranging from 2.990 3.535, acidity between 0.13 0.14, soluble solids 4.45 41.00, protein content 0.029 4.670. maceration fluid method achieved most favorable results in terms of compounds, including flavonoids (20.14 mg Eq/g), anthocyanins (9.55 mg/g), total phenolic (16.53 gallic acid/g), antioxidant capacity (521.24 μg Trolox/g). Conversely, cold pressing combined was effective for carotenoid (77.16 μg/g). Thus, efficient obtaining while excels extraction.

Язык: Английский

Determination of the physicochemical characteristics and bioactive compounds of the miracle fruit (Synsepalum dulcificum) considering different extraction and preservation methods. DOI Creative Commons
Juan Alejandro Neira Mosquera, Sungey Naynee Sánchez Llaguno, Karol Yannela Revilla Escobar

и другие.

Heliyon, Год журнала: 2025, Номер 11(2), С. e41794 - e41794

Опубликована: Янв. 1, 2025

The miracle fruit (Synsepalum dulcificum) is distinguished by its unique ability to alter taste perceptions, making it a low-calorie sugar substitute. This study aimed determine physicochemical characteristics and bioactive compounds evaluating various extraction preservation methods. Utilizing Completely Randomized Block Design with factorial arrangement (A∗B), where factor A represented methods (cold pressing, maceration, pressurized liquids) B (fluid extract ionic emulsion), the research found that bromatological analyses showed pH values ranging from 2.990 3.535, acidity between 0.13 0.14, soluble solids 4.45 41.00, protein content 0.029 4.670. maceration fluid method achieved most favorable results in terms of compounds, including flavonoids (20.14 mg Eq/g), anthocyanins (9.55 mg/g), total phenolic (16.53 gallic acid/g), antioxidant capacity (521.24 μg Trolox/g). Conversely, cold pressing combined was effective for carotenoid (77.16 μg/g). Thus, efficient obtaining while excels extraction.

Язык: Английский

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