Identification and quantification of flavonol aglycons in cactus pear (Opuntia ficus indica) fruit using a commercial pectinase and cellulase preparation |
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Authors: | Tamer E Moussa-Ayoub Salah K El-Samahy Lothar W Kroh Sascha Rohn |
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Affiliation: | 1. Technische Universität Berlin, Institute of Food Technology and Chemistry, Department of Food Chemistry and Analysis, TIB 4/3-1, Gustav-Meyer-Allee 25, D-13355 Berlin, Germany;2. Suez Canal University, Agriculture Faculty, Department of Food Technology, 41522 Ismailia, Egypt;3. Universität Hamburg, Institute of Food Chemistry, Grindelallee 117, D-20146 Berlin, Germany |
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Abstract: | 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 °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. |
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Keywords: | Cactus pear Flavonol glycosides Isorhamnetin Enzymatic hydrolysis Acidic hydrolysis |
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