Abstract
The degradation of nutraceutical properties during processing of the fruits of feijoa (Acca sellowiana), and the characterization of seed oils, and volatile compounds were evaluated. In feijoa fruit dehydrated by a standard convective air process, the total phenols and total flavonoids declined 42%, and the antioxidant capacity determined by ABTS, DPPH, and FRAP declined 26% with respect to lyophilized fruit. In feijoa jam, the reduction of total phenols and flavonoids was 52%, and the reduction in antioxidant capacity was 72%. Vitamin C in the jam was also reduced by the processing. Feijoa seeds had 69.4% unsaturated fatty acids, mainly linoleic (46.2%) and linolenic (3.7%) acids. Behenic acid was also detected in the seeds but in small amounts (0.91%). The feijoa skin had 31 volatile compounds in two orchards with different climate, one in a tropical highland and the other in a temperate zone. The extraction yield was on average 0.45%. The major compounds in the essential oil of the feijoa skin were 3-hexen-1-yl benzoate, elixene, spathulenol, D-germacrene and alpha-cadinol. In general, the concentration of volatile oils was higher in the temperate zone.
Highlights
Feijoa fruit has several human health properties (Weston, 2010), such as antidepressant (Mahmoudi et al, 2015), and a reducer of toxicity by Mercury in blood (Tortora et al, 2019)
In feijoa fruit dehydrated by a standard convective air process, the total phenols and total flavonoids declined 42%, and the antioxidant capacity determined by ABTS, DPPH, and FRAP declined 26% with respect to lyophilized fruit
Dehydrated fruit In dehydrated or lyophilized fruit, the skin had almost two- or three-times higher contents of total phenols, total flavonoids, and antioxidant capacity obtained by DPPH, ABTS, and FRAP than the pulp (Table 1)
Summary
Feijoa fruit has several human health properties (Weston, 2010), such as antidepressant (Mahmoudi et al, 2015), and a reducer of toxicity by Mercury in blood (Tortora et al, 2019). The processing of feijoa into new functional foods is popular in New Zealand, Australia, Colombia (Zotarelli et al, 2012), and Brazil (Amaral et al, 2019). It has been initiated in Mexico the processing of feijoa studies on changes in total phenols and antioxidant capacity in processed fruit is required to improve benefits for humans, and to conserve bioactive compounds. Received in revised form: 12 Jan 2021. From Volume 49, Issue 1, 2021, Notulae Botanicae Horti Agrobotanici Cluj-Napoca journal will use article numbers in place of the traditional method of continuous pagination through the volume. The journal will continue to appear quarterly, as before, with four annual numbers
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