Changes in nutraceutical and functional properties of fruit seeds due to different treatments

Dietary bioactive compounds or nutraceuticals from different functional foods can ameliorate or even prevent diseases. Nutraceuticals and functional foods constitute a great promise to improve health and prevent aging-related chronic diseases. Fruit seeds such as avocado, mango and tamarind have much higher antioxidant activity and phenolic content than the edible portions. The contribution of some the fruit seed fractions to the total antioxidant activity and phenolic content is 70 % higher than the edible portions. However it is necessary to know the effect of different treatments in this kind of fruit seeds. The total phenolic content in extracts of mango seed kernel powder products is higher when the heating temperature has been increased. The microwave treatment cleaved and liberated phenolic compounds, hence resulting in the increase of free phenolic compounds and enhancement of antioxidant capacity. Prolonged ultrasound treatment at high power levels may induce chemical decomposition of anthocyanins.Ohmic heating processes when was performed with low voltage gradients, promoted degradation of both the ascorbic acid and the total vitamin C in a manner similar to conventional heating. In most cases, the process affects nutraceuticals and functional properties of foods.