Enhancement of phytochemical content and antioxidant activity of matoa (Pometia pinnata) mesocarp juice using ultrasound-assisted enzymatic extraction.

Mohd Amin, Siti Faridah; Asbudi, Nur Azizah; Awang, Mohd Azrie; Azmi, Nur Hanisah; Cai Yun, Ng; Zakaria, Zainul Amiruddin

doi:10.22104/ift.2026.8341.2305

Enhancement of phytochemical content and antioxidant activity of matoa (Pometia pinnata) mesocarp juice using ultrasound-assisted enzymatic extraction.

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی

نویسندگان

Siti Faridah Mohd Amin ¹

Nur Azizah Asbudi ²

Mohd Azrie Awang ³

Nur Hanisah Azmi ³

Ng Cai Yun ³

Zainul Amiruddin Zakaria ⁴

¹ Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia

² Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah (UMS), 88400 Kota Kinabalu, Sabah

³ Faculty of Food Science and Nutrition (FSMP), University of Malaysia Sabah (UMS), 88400 Kota Kinabalu, Sabah, Malaysia

⁴ Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia

10.22104/ift.2026.8341.2305

چکیده

Matoa (Pometia pinnata), also known as Brazilian longan, is an underutilised tropical fruit with a unique flavour resembling longan, rambutan, and lychee. Despite its nutritional and medicinal potential, its application as a functional food remains limited due to inefficient conventional extraction methods, which often result in low juice yield and degradation of heat-sensitive bioactive compounds. Ultrasound-assisted enzymatic extraction (UAEE) has emerged as a green and efficient technique that combines acoustic cavitation with enzymatic hydrolysis to improve extraction under mild conditions. This study investigated the effects of UAEE on the physicochemical properties and bioactive compounds of matoa mesocarp juice. Extraction was performed at fixed ultrasound conditions (52% amplitude, 6 min) while varying pectinase concentration (0.2–1.0%) and incubation time (20–140 min) at 50°C. Fresh juice and ultrasound-assisted extraction (UAE) without enzyme served as controls. The optimum extraction condition (0.6% pectinase, 100 min) achieved the highest juice yield (82.47 ± 1.63%), significantly higher than fresh juice (61.69 ± 2.93%) and UAE (65.36 ± 3.93%). UAEE also increased total soluble solids (6.80 °Brix), total phenolic content (6.25 ± 0.01 mg GAE/g), total flavonoid content (1.52 ± 0.03 mg CE/g), and DPPH radical-scavenging activity (82.87 ± 0.01%) compared with the controls, while maintaining an appreciable ascorbic acid content (10.98 ± 1.41 mg Ascorbic acid/L). Overall, UAEE effectively improved extraction efficiency and enhanced the recovery of bioactive compounds, demonstrating its potential as a sustainable extraction technique for producing high-quality functional matoa juice for food applications.

کلیدواژه‌ها

Matoa

ultrasound-assisted enzymatic extraction

phytochemical content

Antioxidant activity

موضوعات