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Nutritional values of Baccaurea pubera and comparative evaluation of SHS treatment on its antioxidant properties

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Abstract

Baccaurea pubera is a blood red coloured fruit found exclusively in Borneo. This study was conducted to evaluate the effect of superheated steam treatment on its antioxidant properties and mineral content as well as to determine nutritional values of the fruit. The fruits were treated with superheated steam at 170 °C for 15 min prior to extraction and freeze drying. The results showed that, in comparison to the control, superheated steam treatment enhanced the total phenolic content by 147.8% (287.16 mg GAE/100 g vs. 115.87 mg GAE/100 g) and DPPH radical scavenging activity by 23.7% (66.94% vs. 54.13%). However, there were reductions, as compared to the control treatments, in total flavonoid content by 16.5% (8.29 mg QE/100 g vs. 9.93 mg QE/100 g), lycopene content by 28.6% (0.020 μg/100 g vs. 0.028 μg/100 g) and ferric reducing antioxidant power by 22.2% (844.41 mg TE/100 g vs. 1085.15 mg TE/100 g). The superheated steam treatment was also observed to reduce the mineral content of the fruit, from as little as 3.6% to as high as 52% depending upon the specific mineral.

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Acknowledgements

The authors would like to thank Prof. Dato’ Dr. Mohd. Ali Hassan for the facilities, and Dr. Ahmad Muhaimin Roslan for the technical support of the superheated steam treatment at the Biomass Technology Centre, Universiti Putra Malaysia, Serdang, Selangor, Malaysia. Funding was provided by Universiti Teknologi MARA.

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Authors and Affiliations

  1. School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia

    Syafiqah Shaharuddin & Azizah Othman

  2. Faculty of Applied Sciences, Universiti Teknologi MARA, Sarawak Branch, Samarahan 2 Campus, Kota Samarahan, Sarawak, Malaysia

    Rafidah Husen

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  1. Syafiqah Shaharuddin
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  2. Rafidah Husen
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  3. Azizah Othman
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Correspondence to Azizah Othman.

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Shaharuddin, S., Husen, R. & Othman, A. Nutritional values of Baccaurea pubera and comparative evaluation of SHS treatment on its antioxidant properties. J Food Sci Technol 58, 2360–2367 (2021). https://doi.org/10.1007/s13197-020-04748-0

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  • DOI: https://doi.org/10.1007/s13197-020-04748-0

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