Work

Influence of maturation and post-harvest drying on bioactive compounds and antioxidant properties of Flacourtia indica (Burm. F.) Merr.

Year: 2026

Type: article

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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104716

Authors: Onanong Phuseerit, Theeraphan Chumroenphat, Ananya Dechakhamphu, Sirithon Siriamornpun

Institutions: Roi et Rajabhat University, Ubon Ratchathani Rajabhat University, Mahasarakham University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330