Effects of Pit Fermentation and Thermal Cooking Process on the Antioxidant Activity and Components of <i>Pangium edule</i> Seeds

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  • パンギノキ種子の抗酸化活性および成分に対する穴埋め発酵と加熱調理の効果
  • Effects of Pit Fermentation and Thermal Cooking Process on the Antioxidant Activity and Components of Pangium edule Seeds

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Pangium edule Reinw. is a tropical plant from Southeast Asia and southern Pacific islands whose seeds are commonly consumed by the native population after being treated to remove its high content of cyanogens. It can be consumed directly as vegetable or exposed to pit fermentation that changes the appearance and adds specific savory flavor, and consumed as spice. The fermented feed is called kluwak. It has been reported that the seeds contain high level of antioxidant activity and high amount of its components. Here we report the distribution of the antioxidant activity and component and the effects of pit fermentation and thermal cooking process on the antioxidant components of Pangium edule seed, measured using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC), total phenolic, ascorbic acid and vitamin E contents, and fatty acid composition assays. In addition, the changes in physicochemical properties of the seeds during pit fermentation were also quantified. The antioxidant components of the seed is mainly distributed in the non-oil fraction when measured using DPPH radical-scavenging activity and almost equally distributed in non-oil and oil fractions when measured using ORAC. The antioxidant components in the non-oil and oil fractions consist mostly of phenolic compounds and γ-tocotrienol, respectively. Pit fermentation significantly increased the antioxidant activity of both fractions, most likely caused by the formation of Maillard reaction products. Similarly, thermal cooking process increased the antioxidant activity of both fractions.

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