Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 9

Revalorization of a plum (Prunus domestica. L.) kernels: Nutritional characteristics, and cyanogenic glycosides as affected by controlled microwave heat treatment

Mohd Aaqib Sheikh1*, Charanjiv Singh Saini1 and Harish Kumar Sharma2

1Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India

2Department of Chemical Engineering, National Institute of Technology, Barjal, Agartala, Tripura, India

*Corresponding Author: Mohd Aaqib Sheikh, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, India.

Received: July 19, 2022; Published: August 26, 2022

Abstract

This paper evaluates the effects of microwave heating (450 W for 2, 4, 6, and 8 min) on compositional characteristics of underutilized and undervalued plum kernels. Compared to the raw sample, microwave-treated samples showed a significant improvement in oil content (4.03%), crude fiber (3.62%), total ash (3.01%), and carbohydrates content (14.92%) at 450W for 6 min. On the contrary, a statistically significant (p < 0.05) decrease of 7.61% was observed in crude protein values at the same processing conditions. Microwave heating at 540 W for 6 min showed a considerable reduction of 37.81% in cyanogenic glycosides of plum kernel samples, while the prolonged heating (450 W for 8 min) showed damaging effect (burning spots) on the quality characteristics. The overall findings suggest that the optimum degree and duration of microwave heating from the standpoint of nutritional levels and degradation of cyanogenic glycosides was 450 W for 6 minutes. This novel technological strategy can potentially expand the usage of plum kernels in various diversified food preparations.

 

Keywords: Plum Kernels; Microwave Heating; Cyanogenic Glycosides; Compositional Characteristics

References

  1. E González-García., et al. “Plum (Prunus Domestica) by-product as a new and cheap source of bioactive peptides: Extraction method and peptides characterization”. Journal of Functional Foods 11 (2014): 428-437.
  2. MA Sheikh., et al. “Computation of design-related engineering properties and fracture resistance of plum (Prunus domestica) kernels to compressive loading”. Journal of Agriculture and Food Research 100101 (2021).
  3. E González-García., et al. “Identification of plum and peach seed proteins by nLC-MS/MS via combinatorial peptide ligand libraries”. Journal of Proteomics 148 (2016): 105-112.
  4. MA Sheikh., et al. “Antioxidant potential, anti-nutritional factors, volatile compounds and phenolic composition of microwave heat-treated plum (Prunus domestica. L.) kernels: an analytical approach”. British Food Journal (2021).
  5. P Górnaś., et al. “Industrial by-products of plum Prunus domestica and Prunus cerasifera Ehrh. as potential biodiesel feedstock: Impact of variety”. Industrial Crops and Products 100 (2017): 77-84.
  6. MA Sheikh., et al. “Analyzing the effects of hydrothermal treatment on antinutritional factor content of plum kernel grits by using response surface methodology”. Applied Food Research 1 (2021): 100010.
  7. P Górnaś., et al. “Composition of tocochromanols in the kernels recovered from plum pits: the impact of the varieties and species on the potential utility value for industrial application”. European Food Research and Technology 4 (2015): 513-520.
  8. MA Sheikh., et al. “Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica) kernels: An analytical approach”. Current Research in Food Science 5 (2022): 65-72.
  9. IF Bolarinwa., et al. “Effect of processing on amygdalin and cyanide contents of some Nigerian foods”. Journal of Chemical and Pharmaceutical Research 2 (2016): 106-113.
  10. QA Zhang., et al. “Purification of amygdalin from the concentrated debitterizing-water of apricot kernelsusing XDA-1 resin”. Processes6 (2019): 1-15.
  11. IM Savic., et al. “Optimization of technological procedure for amygdalin isolation from plum seeds (Pruni domesticae semen)”. Frontiers in Plant Science 6 (2015): 1-11.
  12. IM Savic and IM Savic Gajic. “Optimization study on extraction of antioxidants from plum seeds (Prunus domestica L.)”. Optimization and Engineering 1 (2021): 141-158.
  13. BJ Vinay and TC Sindhu Kanya. “Effect of detoxification on the functional and nutritional quality of proteins of karanja seed meal”. Food Chemistry 1 (2008): 77-84.
  14. IA Wani., et al. “Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia) flour”. Food Chemistry 197 (2016): 345-352.
  15. I Savic., et al. “Physico-chemical properties and oxidative stability of fixed oil from plum seeds (Prunus domestica)”. Biomolecules 10.2 (2020).
  16. OJ Esua., et al. “Antioxidant potential, phytochemical and nutrient compositions of Nigerian hog plum (Spondias mombin) seed kernel as a new food source”. International Food Research Journal 23 (2016): S179-S185.
  17. S Lenaerts., et al. “Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour”. Food Chemistry 254 (2018): 129-136.
  18. Y Tian., et al. “Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms”. Food Chemistry 197 (2016): 714-722.
  19. F Al Juhaimi., et al. “Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds”. Journal of Food Processing and Preservation 2 (2018): 1-5.
  20. M Wronkowsk., et al. “Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity”. Food Chemistry 196 (2016): 355-358.
  21. N Nidhina and SP Muthukumar. “Antinutritional factors and functionality of protein-rich fractions of industrial guar meal as affected by heat processing”. Food Chemistry 173 (2015): 920-926.
  22. MA Sheikh., et al. “Antioxidants in Vegetables and Nuts-Properties and Health Benefits” (2020): 143-158.
  23. M Fikry., et al. “Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds”. Foods2 (2019).
  24. A Gull., et al. “Handbook of Plum Fruit: Production, Postharvest Science, and Processing Technology (1st edition). CRC Press.
  25. MA Sheikh., et al. “Turnip. In: Nayik, G.A., Gull, A. (eds) Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Springer, Singapore (2020).
  26. GA Nayik and Kour J. “Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention (1st edition)”. CRC Press (2022).
  27. MA Sheikh., et al. “To study the effect of apricot kernel flour (by-product) on physico-chemical, sensorial and antioxidant properties of biscuits”. Journal of Current Research in Food Science1 (2020): 16-22.
  28. W Hyde. “Cyanide by prussian blue spot formation”. Analytical Letters 4 (1975): 283-290.
  29. K Rawat., et al. “Processing techniques for reduction of cyanogenic glycosides from bamboo shoots”. 10th World Bamboo Congr. Korea (2015): 1-3.
  30. I Dusica., et al. “Effect of microwave heating on content of cyanogenic glycosides in linseed”. Ratarstvo I Povrtarstvo 1 (2012): 63-68.
  31. F Jin., et al. “Effect of roasting temperatures on the properties of bitter apricot (Armeniaca sibirica) kernel oil”. Journal of Oleo Science 67.7 (2018): 813-822.

Citation

Citation: Mohd Aaqib Sheikh., et al. “Revalorization of a plum (Prunus domestica. L.) kernels: Nutritional characteristics, and cyanogenic glycosides as affected by controlled microwave heat treatment". Acta Scientific Nutritional Health 6.9 (2022): 78-83.

Copyright

Copyright: © 2022 Mohd Aaqib Sheikh., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is February 15, 2023.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of “Best Article of the Issue”.
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.
  • Contact US