Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting
The study investigated the antioxidant effects of roasted <i>Cudrania tricuspidata</i> (<i>C. tricuspidata</i>) fruits by comparing them with unroasted <i>C. tricuspidata</i> fruits. The results showed that the roasted <i>C. tricuspidata</i> fruits (15...
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/11/2146 |
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| author | Si Young Ha Ji Young Jung Jae-Kyung Yang |
| author_facet | Si Young Ha Ji Young Jung Jae-Kyung Yang |
| author_sort | Si Young Ha |
| collection | DOAJ |
| description | The study investigated the antioxidant effects of roasted <i>Cudrania tricuspidata</i> (<i>C. tricuspidata</i>) fruits by comparing them with unroasted <i>C. tricuspidata</i> fruits. The results showed that the roasted <i>C. tricuspidata</i> fruits (150 °C, 120 min) exhibited significantly higher antioxidant activity, especially in terms of anti-inflammatory effects, than the unroasted fruits. Interestingly, there is a high correlation between the color of the roasted fruit and the antioxidant activity. Heating disrupts cells and deactivates endogenous oxidative enzymes, leading to an increase in flavonoid content. Moreover, heat treatment may also interfere with plant metabolism, thereby influencing flavonoid content. Moreover, an HPLC analysis of roasted fruits in our study showed that the increase in antioxidant activity was attributed to the increase in flavan-3-ols and phenolic acids in the roasted <i>C. tricuspidata</i> fruits. To the best of our knowledge, this is the first time the antioxidant activity and anti-inflammation of roasted <i>C. tricuspidata</i> fruits was studied. The study concluded that roasted <i>C. tricuspidata</i> fruits could be a valuable natural source of antioxidants for various food and medicinal applications. |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:07:15Z |
| publishDate | 2023-05-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-0b484c15b4134476b99a8b14b6fcff0b2023-11-18T07:50:53ZengMDPI AGFoods2304-81582023-05-011211214610.3390/foods12112146Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by RoastingSi Young Ha0Ji Young Jung1Jae-Kyung Yang2Department of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of KoreaDepartment of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of KoreaDepartment of Environmental Forest Science, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of KoreaThe study investigated the antioxidant effects of roasted <i>Cudrania tricuspidata</i> (<i>C. tricuspidata</i>) fruits by comparing them with unroasted <i>C. tricuspidata</i> fruits. The results showed that the roasted <i>C. tricuspidata</i> fruits (150 °C, 120 min) exhibited significantly higher antioxidant activity, especially in terms of anti-inflammatory effects, than the unroasted fruits. Interestingly, there is a high correlation between the color of the roasted fruit and the antioxidant activity. Heating disrupts cells and deactivates endogenous oxidative enzymes, leading to an increase in flavonoid content. Moreover, heat treatment may also interfere with plant metabolism, thereby influencing flavonoid content. Moreover, an HPLC analysis of roasted fruits in our study showed that the increase in antioxidant activity was attributed to the increase in flavan-3-ols and phenolic acids in the roasted <i>C. tricuspidata</i> fruits. To the best of our knowledge, this is the first time the antioxidant activity and anti-inflammation of roasted <i>C. tricuspidata</i> fruits was studied. The study concluded that roasted <i>C. tricuspidata</i> fruits could be a valuable natural source of antioxidants for various food and medicinal applications.https://www.mdpi.com/2304-8158/12/11/2146antioxidant activityanti-inflammatoryroasting<i>Cudrania tricuspidata</i>flavan-3-olsphytochemical |
| spellingShingle | Si Young Ha Ji Young Jung Jae-Kyung Yang Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting Foods antioxidant activity anti-inflammatory roasting <i>Cudrania tricuspidata</i> flavan-3-ols phytochemical |
| title | Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting |
| title_full | Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting |
| title_fullStr | Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting |
| title_full_unstemmed | Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting |
| title_short | Changes in Phytochemical Content, Antioxidant Activity, and Anti-Inflammatory Properties of <i>Cudrania tricuspidata</i> Fruits Treated by Roasting |
| title_sort | changes in phytochemical content antioxidant activity and anti inflammatory properties of i cudrania tricuspidata i fruits treated by roasting |
| topic | antioxidant activity anti-inflammatory roasting <i>Cudrania tricuspidata</i> flavan-3-ols phytochemical |
| url | https://www.mdpi.com/2304-8158/12/11/2146 |
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