Journal
FOOD CHEMISTRY
Volume 124, Issue 3, Pages 1177-1184Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.07.032
Keywords
Cactus pear; Flavonol glycosides; Isorhamnetin; Enzymatic hydrolysis; Acidic hydrolysis
Funding
- Egyptian Ministry of Higher Education & Scientific Research
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The applicability of pectinases and cellulases as soft hydrolysing agents on flavonol glycosides was investigated for identification and quantification of flavonol aglycons in cactus pear fruit. Freeze-dried samples of cactus pear fruit's peel (cactus pear peels) and onions were treated with commercial pectinase and cellulase preparations at 50 degrees C for different time periods (up to 16 h). Additionally isorhamnetin-3-O-rutinoside and quercetin-3,4'-O-diglucoside were used as model compounds. In parallel, samples of cactus pear peels and onions were treated by the traditional acidic hydrolysis using HCl. Following hydrolysis, flavonols were characterised using HPLC-DAD. Enzymatically, all model compounds and plant material were highly hydrolysable. Flavonol glycosides were completely hydrolysed after 16 h (cactus pear) and 4 h (onion), respectively. While the acidic hydrolysis caused degradation of the flavonols and produced protocatechuic acid as a degradation product, the enzymatic hydrolysis gave gentle effects and did not produce any protocatechuic acid at all. (C) 2010 Elsevier Ltd. All rights reserved.
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