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A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds

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Abstract

Fruit seed is one of the by-products of fruit processing that is currently underexploited. In this study, the crude water extracts of guava, longan, and rockmelon seeds were hydrolyzed using enzymes bromelain and alcalase. Their yields (2.47–57.02%), TPC (15.53–127.99 mg GAE/g), TFC (18.03–115.15 mg QE/g), protein (14.04–178.60 mg/g), and peptide (23.55–203.97 mg/g) contents were reported. Among the guava seed samples, bromelain hydrolysate (G2) had the highest FRAP (121.489 mg Fe(II)/g), ABTS (IC50 1.713 mg/mL) and DPPH (IC50 0.158 mg/mL) values. Similarly, bromelain hydrolysate of rockmelon seed (R2) exhibited higher FRAP (41.511 mg Fe(II)/g) and ABTS (IC50 2.605 mg/mL) values than the crude extract. However, longan seed crude extract (L1) exhibited higher antioxidant activity than its hydrolysates. Furthermore, chemometric analysis revealed multifaceted relationship among physicochemical and antioxidant parameters, in which L1, bromelain (L2) and alcalase hydrolysates (L3) of longan seed, guava seed crude extract (G1), and G2 associated positively with TPC, TFC, and reducing antioxidant power. Overall, longan and guava seed extracts (L1, G1) and hydrolysates (L2, L3, G2) can be potentially used as antioxidant ingredients for food product development.

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Acknowledgements

The authors would like to thank the Faculty of Science, Universiti Tunku Abdul Rahman for providing financial support and research facilities.

Funding

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Peir Shinn Hew

  2. Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900, Kampar, Perak, Malaysia

    Zhian Joe Wong, Min Feung Wong & Kah Yaw Ee

  3. Department of Allied Health Sciences, Faculty of Science, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900, Kampar, Perak, Malaysia

    Wen Jie Ng

  4. Centre for Biomedical and Nutrition Research, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900, Kampar, Perak, Malaysia

    Wen Jie Ng

  5. Centre for Agriculture and Food Research, Universiti Tunku Abdul Rahman, Jalan Universiti, Bandar Barat, 31900, Kampar, Perak, Malaysia

    Kah Yaw Ee

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  1. Peir Shinn Hew
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Contributions

Peir Shinn Hew: Conceptualization, data curation, formal analysis, validation, visualization, writing—original draft, writing—review and editing; Zhian Joe Wong: Data curation, formal analysis, writing—original draft; Min Feung Wong: Data curation, formal analysis, writing—original draft; Wen Jie Ng: Conceptualization, data curation, formal analysis, validation, visualization, writing—original draft, writing—review and editing; Kah Yaw Ee: Conceptualization, data curation, formal analysis, validation, visualization, supervision, project administration, writing—original draft, writing—review and editing. All authors have read and agreed to publish the manuscript.

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Correspondence to Kah Yaw Ee.

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Hew, P.S., Wong, Z.J., Wong, M.F. et al. A comparative study of physicochemical and antioxidant properties integrated with chemometrics on enzymatic hydrolysates of selected fruit seeds. Food Measure 18, 2846–2856 (2024). https://doi.org/10.1007/s11694-024-02362-8

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