Antioxidant Capacity and Characterization of Polyphenolic Compounds in Processed Falsa (Grewia asiatica L.) Products Using LC‐ESI‐QTOF‐MS/MS Analysis.
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| Title: | Antioxidant Capacity and Characterization of Polyphenolic Compounds in Processed Falsa (Grewia asiatica L.) Products Using LC‐ESI‐QTOF‐MS/MS Analysis. |
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| Authors: | Qin, X.1 (AUTHOR), Din, A.2 (AUTHOR), Khan, M. R.2 (AUTHOR), Shabbir, M. A.2 (AUTHOR), Rafi, A.2 (AUTHOR), Siddiqa, A.1 (AUTHOR), Agar, O. T.1 (AUTHOR), Beyatli, A.1 (AUTHOR), Imran, A.1 (AUTHOR), Ahmadi, F.1 (AUTHOR), Suleria, H. A. R.1 (AUTHOR) hafiz.suleria@unimelb.edu.au, Hebishy, Essam (AUTHOR) ehebishy+eic@wiley.com |
| Source: | Journal of Food Processing & Preservation. 6/5/2026, Vol. 2026, p1-24. 24p. |
| Subjects: | Phenolic acids, Flavonoids, Analytical chemistry techniques, Fruit processing, Antioxidants, Phenols, Oxidant status, Fruit |
| Abstract: | Fruits provide abundant vitamins, minerals, dietary fiber, and natural antioxidants. Falsa (Grewia asiatica), a lesser‐known berry fruit, is gaining attention owing to its diverse bioactive compounds and potential health‐promoting properties. This study aimed to evaluate the polyphenol content and antioxidant activity of processed products made from natural and organic Falsa. Natural Falsa fruit leather had the highest total polyphenolic content (6.04 ± 0.31 mg gallic acid equivalents [GAE]/g), followed by organic Falsa fruit leather (3.67 ± 0.13 mg GAE/g), with natural Falsa generally having a greater polyphenolic content. Antioxidant activity, assessed using 2,2 ′‐diphenyl‐1‐picrylhydrazyl (DPPH), ferrous ion chelating activity (FICA), ferric reducing antioxidant power (FRAP), 2,2 ′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), and total antioxidant capacity assays, was strongest in natural Falsa fruit leather. Liquid chromatography–electrospray ionization–quadrupole time‐of‐flight tandem mass spectrometry (LC‐ESI‐QTOF‐MS/MS) analysis enabled the tentative identification of 88 polyphenolic compounds across the analyzed samples. These compounds were classified into major groups, including phenolic acids (32), flavonoids (36), lignans (6), stilbenes (2), and other polyphenols (12). HPLC analysis demonstrated a greater concentration of epicatechin and p‐hydroxybenzoic acid in natural Falsa pulp compared to other Falsa products. In conclusion, our findings suggest that both fruit types (natural or organic) and the processing method have a significant impact on the polyphenolic composition and antioxidant activity of Falsa‐based products. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 194361619 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Antioxidant Capacity and Characterization of Polyphenolic Compounds in Processed Falsa (Grewia asiatica L.) Products Using LC‐ESI‐QTOF‐MS/MS Analysis. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Qin%2C+X%2E%22">Qin, X.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Din%2C+A%2E%22">Din, A.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Khan%2C+M%2E+R%2E%22">Khan, M. R.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Shabbir%2C+M%2E+A%2E%22">Shabbir, M. A.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Rafi%2C+A%2E%22">Rafi, A.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Siddiqa%2C+A%2E%22">Siddiqa, A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Agar%2C+O%2E+T%2E%22">Agar, O. T.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Beyatli%2C+A%2E%22">Beyatli, A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Imran%2C+A%2E%22">Imran, A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ahmadi%2C+F%2E%22">Ahmadi, F.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Suleria%2C+H%2E+A%2E+R%2E%22">Suleria, H. A. R.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> hafiz.suleria@unimelb.edu.au</i><br /><searchLink fieldCode="AR" term="%22Hebishy%2C+Essam%22">Hebishy, Essam</searchLink> (AUTHOR)<i> ehebishy+eic@wiley.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 6/5/2026, Vol. 2026, p1-24. 24p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Phenolic+acids%22">Phenolic acids</searchLink><br /><searchLink fieldCode="DE" term="%22Flavonoids%22">Flavonoids</searchLink><br /><searchLink fieldCode="DE" term="%22Analytical+chemistry+techniques%22">Analytical chemistry techniques</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit+processing%22">Fruit processing</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Oxidant+status%22">Oxidant status</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit%22">Fruit</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Fruits provide abundant vitamins, minerals, dietary fiber, and natural antioxidants. Falsa (Grewia asiatica), a lesser‐known berry fruit, is gaining attention owing to its diverse bioactive compounds and potential health‐promoting properties. This study aimed to evaluate the polyphenol content and antioxidant activity of processed products made from natural and organic Falsa. Natural Falsa fruit leather had the highest total polyphenolic content (6.04 ± 0.31 mg gallic acid equivalents [GAE]/g), followed by organic Falsa fruit leather (3.67 ± 0.13 mg GAE/g), with natural Falsa generally having a greater polyphenolic content. Antioxidant activity, assessed using 2,2 ′‐diphenyl‐1‐picrylhydrazyl (DPPH), ferrous ion chelating activity (FICA), ferric reducing antioxidant power (FRAP), 2,2 ′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), and total antioxidant capacity assays, was strongest in natural Falsa fruit leather. Liquid chromatography–electrospray ionization–quadrupole time‐of‐flight tandem mass spectrometry (LC‐ESI‐QTOF‐MS/MS) analysis enabled the tentative identification of 88 polyphenolic compounds across the analyzed samples. These compounds were classified into major groups, including phenolic acids (32), flavonoids (36), lignans (6), stilbenes (2), and other polyphenols (12). HPLC analysis demonstrated a greater concentration of epicatechin and p‐hydroxybenzoic acid in natural Falsa pulp compared to other Falsa products. In conclusion, our findings suggest that both fruit types (natural or organic) and the processing method have a significant impact on the polyphenolic composition and antioxidant activity of Falsa‐based products. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfpp/5431308 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 24 StartPage: 1 Subjects: – SubjectFull: Phenolic acids Type: general – SubjectFull: Flavonoids Type: general – SubjectFull: Analytical chemistry techniques Type: general – SubjectFull: Fruit processing Type: general – SubjectFull: Antioxidants Type: general – SubjectFull: Phenols Type: general – SubjectFull: Oxidant status Type: general – SubjectFull: Fruit Type: general Titles: – TitleFull: Antioxidant Capacity and Characterization of Polyphenolic Compounds in Processed Falsa (Grewia asiatica L.) Products Using LC‐ESI‐QTOF‐MS/MS Analysis. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Qin, X. – PersonEntity: Name: NameFull: Din, A. – PersonEntity: Name: NameFull: Khan, M. R. – PersonEntity: Name: NameFull: Shabbir, M. A. – PersonEntity: Name: NameFull: Rafi, A. – PersonEntity: Name: NameFull: Siddiqa, A. – PersonEntity: Name: NameFull: Agar, O. T. – PersonEntity: Name: NameFull: Beyatli, A. – PersonEntity: Name: NameFull: Imran, A. – PersonEntity: Name: NameFull: Ahmadi, F. – PersonEntity: Name: NameFull: Suleria, H. A. R. – PersonEntity: Name: NameFull: Hebishy, Essam IsPartOfRelationships: – BibEntity: Dates: – D: 05 M: 06 Text: 6/5/2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 01458892 Numbering: – Type: volume Value: 2026 Titles: – TitleFull: Journal of Food Processing & Preservation Type: main |
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