Synergistic effect of microwave heating and hydrothermal treatment on cyanogenic glycosides and bioactive compounds of plum (Prunus domestica L.) kernels: An analytical approach

The effects of microwave heating (450 W for 6 min), hydrothermal treatment (6, 9, and 12 h at 45 ?) and their combination on compositional characteristics, cyanogenic glycosides, color, and bioactive compounds of plum kernels have been studied. The conditions examined caused a significant reduction of 37.81, 72.17, 84.41, 91.24 and 98.02% in cyanogenic glycosides of differently treated plum kernels. Total phenolic and total flavonoid compounds of plum kernels showed hydrothermal time-dependent duration decline. The larger shifts in FT-IR spectra near 1157 cm(-1) provided valuable insights on the reduction of cyanogenic glycosides during combined treatments. The variation of color attributes (L*, a*, b*), during combined treatments indicates a more reddish tonality of plum kernel samples. The combined effect of hydrothermal (12 h at 45 ?) and microwave heating (450 W for 6 min) proved to be an effective tool for neutralizing the toxic effect of cyanogenic glycosides, opening up possibilities for its use in food industries.

Automated summary

The effects of microwave heating, hydrothermal treatment, and their combination on the composition, cyanogenic glycosides, color, and bioactive compounds of plum kernels have been studied. The combined effect of hydrothermal and microwave heating proved to be an effective tool for neutralizing the toxic effect of cyanogenic glycosides in plum kernels.