Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp
This is the first study to report the effects of blanching on the anthocyanins mainly present in mangosteen pericarp, in particular cyanidin-3-<i>O</i>-sophoroside (C3S) and cyanidin-3-<i>O</i>-glucoside (C3G), using high-performance liquid chromatography (HPLC) and LC-MS. This study makes a significant scientific contribution to the food industry by providing suitable blanching methods to preserve the quality of bioactive compounds, especially anthocyanins in mangosteen pericarp, which can be used as a natural colourant.
Authors
- Noranizan Mohd Adzahan (ORCID: https://orcid.org/0000-0002-2918-5278)
- Giroon Ijod (ORCID: https://orcid.org/0009-0008-4561-9962)
- Nur Izzati Mohamed Nawawi
- Rabiha Sulaiman (ORCID: https://orcid.org/0000-0001-8676-8130)
- Farooq Anwar (ORCID: https://orcid.org/0000-0002-2704-7947)
- Ezzat Mohamad Azman (ORCID: https://orcid.org/0000-0003-2035-4466)
Institutions
- Universiti Putra Malaysia (MY)
Publication Details
- Journal
- Food Technology and Biotechnology
- Published
- 2024-10-01
- DOI
- https://doi.org/10.17113/ftb.62.04.24.8513
- Citations
- 2
- Primary Topic
- Natural Compound Pharmacology Studies
- Type
- article
- Field-Weighted Citation Impact
- 1.20
Funders
- Universiti Putra Malaysia