Influence of maturation and post-harvest drying on bioactive compounds and antioxidant properties of
- 1Department of Science and Technology, Faculty of Liberal Arts and Science, Roi Et Rajabhat University, Selapoom, Roi Et, 45120, Thailand
- 2Cosmetic Science and Spa Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani, 34000, Thailand; Thai Traditional Medicine Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani, 34000, Thailand
Abstract
Flacourtia indica (Burm. f.) Merr. is an indigenous fruit widely distributed in Asia and Africa with potential for health product development. This study investigated the effects of ripening stages and drying methods on amino acids, phenolic acids, flavonoids, and antioxidant activity in F. indica , which have not been reported. Hot air-drying at 40 °C yielded the highest total amino acid content (1484.95 μg/100 g dry basis), mainly isoleucine, leucine, and valine. Unripe fruits dried at 40 °C exhibited the highest total phenolic acid content (716.18 μg/g dry basis), with caffeic acid, ferulic acid, and p-hydroxybenzoic acid as predominant compounds. The major flavonoids detected were myricetin, kaempferol, and apigenin. Unripe fruits showed the highest antioxidant activity based on DPPH (5.95 mg AA/g db) and FRAP (50.52 mg FeSO₄/g db) assays. Heatmap and hierarchical clustering revealed clear correlations among amino acids, phenolic acids, flavonoids, and antioxidant activity, particularly in low-temperature dried samples.
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BibTeX
@article{phuseerit2026influence,
title = {{Influence of maturation and post-harvest drying on bioactive compounds and antioxidant properties of}},
author = {Onanong Phuseerit and Theeraphan Chumroenphat and Ananya Dechakhamphu and Sirithon Siriamornpun},
journal = {Food Chemistry: X},
year = {2026},
month = nov,
doi = {10.1016/j.fochx.2026.104716},
url = {https://doi.org/10.1016/j.fochx.2026.104716},
note = {CC BY},
}
RIS
TY - JOUR
TI - Influence of maturation and post-harvest drying on bioactive compounds and antioxidant properties of
AU - Onanong Phuseerit
AU - Theeraphan Chumroenphat
AU - Ananya Dechakhamphu
AU - Sirithon Siriamornpun
PY - 2026
DA - 2026/11/09
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104716
UR - https://doi.org/10.1016/j.fochx.2026.104716
AB - Flacourtia indica (Burm. f.) Merr. is an indigenous fruit widely distributed in Asia and Africa with potential for health product development. This study investigated the effects of ripening stages and drying methods on amino acids, phenolic acids, flavonoids, and antioxidant activity in F. indica , which have not been reported. Hot air-drying at 40 °C yielded the highest total amino acid content (1484.95 μg/100 g dry basis), mainly isoleucine, leucine, and valine. Unripe fruits dried at 40 °C exhibited the highest total phenolic acid content (716.18 μg/g dry basis), with caffeic acid, ferulic acid, and p-hydroxybenzoic acid as predominant compounds. The major flavonoids detected were myricetin, kaempferol, and apigenin. Unripe fruits showed the highest antioxidant activity based on DPPH (5.95 mg AA/g db) and FRAP (50.52 mg FeSO₄/g db) assays. Heatmap and hierarchical clustering revealed clear correlations among amino acids, phenolic acids, flavonoids, and antioxidant activity, particularly in low-temperature dried samples.
SN - 2590-1575
ER -