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. 2021 Dec 23:5:65-72.
doi: 10.1016/j.crfs.2021.12.007. eCollection 2022.

Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach

Mohd Aaqib Sheikh  1 , Charanjiv Singh Saini  1 , Harish Kumar Sharma  2
Affiliations

Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach

Mohd Aaqib Sheikh et al. Curr Res Food Sci. .

Abstract

The effects of microwave heating (450 W for 6 min), hydrothermal treatment (6, 9, and 12 h at 45 °C) and their combination on compositional characteristics, cyanogenic glycosides, color, and bioactive compounds of plum kernels have been studied. The conditions examined caused a significant reduction of 37.81, 72.17, 84.41, 91.24 and 98.02% in cyanogenic glycosides of differently treated plum kernels. Total phenolic and total flavonoid compounds of plum kernels showed hydrothermal time-dependent duration decline. The larger shifts in FT-IR spectra near 1157 cm-1 provided valuable insights on the reduction of cyanogenic glycosides during combined treatments. The variation of color attributes (L*, a*, b*), during combined treatments indicates a more reddish tonality of plum kernel samples. The combined effect of hydrothermal (12 h at 45 °C) and microwave heating (450 W for 6 min) proved to be an effective tool for neutralizing the toxic effect of cyanogenic glycosides, opening up possibilities for its use in food industries.

Keywords: Bioactive compounds; Cyanogenic glycosides; Detoxification; FT-IR; Plum kernels.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
(a) Total phenolic compounds (TPC) and (b) total flavonoid compounds (TFC) of N: Native plum kernel sample; A1: Plum kernel sample microwaved at 450 W for 6 min; A2: Plum kernel sample soaked for 9 h at 45 °C; A3: Plum kernel sample soaked for 6 h at 45 °C and microwaved at 450 W for 6 min; A4: Plum kernel sample soaked for 9 h at 45 °C and microwaved at 450 W for 6 min and A5: Plum kernel sample soaked for 12 h at 45 °C and microwaved at 450 W for 6 min.
Fig. 2
Fig. 2
Cyanogenic glycosides of N: Native plum kernel sample; A1: Plum kernel sample microwaved at 450 W for 6 min; A2: Plum kernel sample soaked for 9 h at 45 °C; A3: Plum kernel sample soaked for 6 h at 45 °C and microwaved at 450 W for 6 min; A4: Plum kernel sample soaked for 9 h at 45 °C and microwaved at 450 W for 6 min and A5: Plum kernel sample soaked for 12 h at 45 °C and microwaved at 450 W for 6 min.
Fig. 3
Fig. 3
FT-IR Spectra of N: Native plum kernel sample; A1: Plum kernel sample microwaved at 450 W for 6 min; A2: Plum kernel sample soaked for 9 h at 45 °C; A3: Plum kernel sample soaked for 6 h at 45 °C and microwaved at 450 W for 6 min; A4: Plum kernel sample soaked for 9 h at 45 °C and microwaved at 450 W for 6 min and A5: Plum kernel sample soaked for 12 h at 45 °C and microwaved at 450 W for 6 min.
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