ผลของวิธีการดองต่อคุณภาพทางกายภาพและเคมี สารพฤกษเคมี  และฤทธิ์ต้านอนุมูลอิสระของกุ่มน้ำและมะม่วงเบา

Wannapit Junlakan; Sukanya  Maicaurkaew; Chalida  Lueamsaisuk; Supaporn   Apirattananusorn; Supannikar  Sribuathong

Authors

Wannapit Junlakan Department of Occupational health and safety, Faculty of Science and Technology, Suratthani Rajabhat University, Thailand
Sukanya Maicaurkaew Department of Food innovation and nutrition, Faculty of Science and Technology, Suratthani Rajabhat University, Thailand
Chalida Lueamsaisuk Department of Food bussiness, Faculty of Management Science, Suratthani Rajabhat University, Thailand
Supaporn Apirattananusorn Department of Food innovation and nutrition, Faculty of Science and Technology, Suratthani Rajabhat University, Thailand
Supannikar Sribuathong Department of Food innovation and nutrition, Faculty of Science and Technology, Suratthani Rajabhat University, Thailand

Keywords:

𝘊𝘳𝘢𝘵𝘦𝘷𝘢 𝘮𝘢𝘨𝘯𝘢 (Lour.) DC., 𝘔𝘢𝘯𝘨𝘪𝘧𝘦𝘳𝘢 𝘪𝘯𝘥𝘪𝘤𝘢 𝘓. Var., pickling, antioxidations, total phenolic compounds

Abstract

Background and Objectives: Crateva magna (Lour.) DC. and Mangifera indica L. Var. are native to Thailand that are often pickled to extend their shelf life and enhance the flavor of food products. The purpose of this research was to study the physical and chemical quality, phytochemical content and antioxidant activity of Pickled Crateva magna (Lour.) DC. and Mangifera indica L. Var.

Methodology: This research investigated the laboratory production of pickled Crateva magna (Lour.) DC. leaves and pickled Mangifera indica L. Var. pulp by comparing different raw material preparations prior to pickling: sun-dried Crateva magna (Lour.) DC. leaves (DP-CM) versus non-sun-dried leaves (P-CM), and Mangifera indica L. Var. soaked in a dilute calcium hydroxide solution (SP-MI) versus unsoaked Mangifera indica L. Var. (P-MI). These were compared against fresh Crateva magna (Lour.) DC. leaves (F-CM), fresh Mangifera indica L. Var. (F-MI), and commercially available pickled Crateva magna (Lour.) DC. leaves (M-CM) and pickled Mangifera indica L. Var. (M-MI). Subsequently, the products were analyzed for their physicochemical qualities (color, pH, acidity, moisture content, water activity, ash content, chlorophyll, and vitamin C and phytochemical content (total phenolic compounds and total tannins), as well as evaluating the antioxidant activity using the DPPH assay. Compare the differences in means using Duncan’s New Multiple Range Test (DMRT) at a 95% confidence level and analyze the relationship between antioxidant activity and total phenolic content using the Pearson correlation test.

Main Results: The results demonstrated that the method of raw material preparation prior to pickling affected the quality of pickled Crateva magna (Lour.) DC. and Mangifera indica L. Var. differently. Crateva magna (Lour.) DC. subjected to sun-drying prior to pickling (DP-CM) exhibited a lower overall color change than that without sun-drying (P-CM), while Mangifera indica L. Var. soaked in a dilute calcium hydroxide solution prior to pickling (SP-MI) exhibited a lower overall color change than that without soaking in the solution (P-MI). For Crateva magna (Lour.) DC., pickling resulted in a decrease in pH and an increase in acidity, while total chlorophyll and vitamin C contents decreased compared with fresh Crateva magna (Lour.) DC.. In addition, pickling affected the phytochemical contents and antioxidant activity. The sun-dried Crateva magna (Lour.) DC. prior to pickling (DP-CM) showed the highest total phenolic content, at 423.12±1.99 mg gallic acid/100 g extract, and a total tannin content of 22.39±1.81 mg tannic acid/100 g extract. Its DPPH radical-scavenging activity was 66.69±0.74%, with an IC50 value of 4.76±0.36 mg/mL. For Mangifera indica L. Var., pickling resulted in an increase in pH, whereas acidity and vitamin C content decreased compared with fresh Mangifera indica. Ash and total chlorophyll contents varied depending on the raw material preparation method prior to pickling. The SP-MI treatment showed a total phenolic content of 107.50±0.56 mg gallic acid/100 g extract, a total tannin content of 4.63±0.19 mg tannic acid/100 g extract, and antioxidant activity of 75.23±0.92%. Furthermore, correlation analysis revealed a positive correlation between total phenolic content and total tannin content in both Crateva magna (Lour.) DC. and Mangifera indica L. Var. with correlation coefficients of 0.979 and 0.885, respectively. DPPH radical-scavenging activity was also positively correlated with total phenolic content and total tannin content in both types of samples.

Conclusions: Pickling Crateva magna (Lour.) DC. leaves using the sun-drying pretreatment method (DP-KN) and pickling Mangifera indica L. Var. using the calcium hydroxide solution soaking pretreatment method (SP-MI) yielded products with the highest antioxidant activity, total phenolic content, and total tannin content. Pickled Crateva magna (Lour.) DC. leaves using DP-KN method exhibited 66.69% antioxidant activity and a total phenolic content of 423.12 mg GAE/100 g extract, whereas pickled Mangifera indica L. Var. using SP-MI showed 75.23% antioxidant activity and a total phenolic content of 107.50 mg GAE/100 g extract. Therefore, these methods were selected as suitable for producing pickled Crateva magna (Lour.) DC. leaves and pickled Mangifera indica L. Var.

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