Fractionation and characterization of phenolic compounds in bignay [Antidesma bunius (L.) Spreng] pomace

Date

6-2023

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Sheba Mae M. Duque

Restrictions

Restricted: Not available to the general public and for consultation with the author/thesis adviser. Access is available only to those bound by the confidentiality agreement.

Abstract

For the first time, phenolics in freeze-dried bignay pomace existing in free soluble [F1], esterified soluble bound [F2], glycosylated soluble bound [F3] and insoluble bound [F4] forms were fractionated, characterized through TPC, CTC, TAC, DPPH and HPLC, and quantified. F2 was found to have the highest condensed tannins content and DPPH antioxidant scavenging activity, while F3 exhibited total phenolic content and second highest DPPH antioxidant scavenging activity. Among all fractions, only F1 had detectable total anthocyanin content. All twelve phenolic standards namely gallic acid, caffeic acid, syringic acid, ellagic acid, para-coumaric acid, trans-ferulic acid, resveratrol, catechin, epicatechin, rutin hydrate, myricetin, and quercetin were identified in the phenolic fractions from which gallic acid and epicatehin were the prominent compounds among fractions and were both present in F2. The preliminary data on freeze-dried bignay pomace fractions from this study can be utilized in future bioavailability studies and food applications.

Language

English

Document Type

Thesis

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