Effect of Microwave Treatment on Antioxidant Activity of Anthocyanins in Purple Sweet Potato
Effect of Microwave Treatment on Antioxidant Activity of Anthocyanins in Purple Sweet Potato
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微波处理对紫甘薯花色苷抗氧化活性的影响
DOI：
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发表时间：
2018-02
期刊：
影响因子：
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通讯作者：
潘元晴
中科院分区：
文献类型：
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作者：
朱洪梅;潘元晴
以紫甘薯为原料，采用微波处理，研究微波处理对紫甘薯花色苷抗氧化活性的影响。研究了微波处理后紫甘薯花色苷抗氧化活性的变化，包括DPPH自由基清除率、ABTS自由基清除率、铁还原力、还原力和超氧阴离子自由基清除率。结果表明，微波处理显著提高了紫甘薯花色苷的抗氧化活性。其清除DPPH自由基、ABTS自由基的能力和还原力均比未处理的样品强。但微波处理8 min后，其清除超氧阴离子自由基的能力降低。总之，微波处理对紫甘薯抗氧化活性有影响，适宜的微波处理可提高其抗氧化活性。
In the present study, purple sweet potato was treated with microwave then measured the effect of .microwave on antioxidant activity of anthocyanins from purple sweet potato. The objective of this study was to .investigate the change of antioxidant activities of anthocyanins from purple sweet potato after treated with microwave .in different analytical methods: the DPPH radical-scavenging effect, ABTS radical-scavenging effect, ferric reducing .power, reducing power and superoxide anions radical-scavenging effect. The results displayed that microwave .treatment greatly increased the antioxidant activity of anthocyanins extracted from purple sweet potato. The abilities .of scavenging DPPH radical, ABTS radical and reducing power were much stronger than untreated samples. .However, the ability of scavenging superoxide anions radical treated by microwave at 8 min was reduced. In .conclusion, the microwave treatment could influence antioxidant activity of purple sweet potato, and the suitable .microwave treatment could improve antioxidant activity.
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DOI：
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发表时间：
2002
期刊：
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影响因子：
--
作者：
Guo Chang
通讯作者：
Guo Chang
影响因子：
8.8
作者：
Fu, Maorun;He, Zhiping;Mao, Linchun
通讯作者：
Mao, Linchun
影响因子：
5.6
作者：
Philpott M;Lim CC;Ferguson LR
通讯作者：
Ferguson LR
DOI：
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发表时间：
1999
期刊：
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影响因子：
--
作者：
R. V. D. Berg;H. Berg;A. Bast
通讯作者：
R. V. D. Berg;H. Berg;A. Bast
影响因子：
6.1
作者：
He, YH;Shahidi, F
通讯作者：
Shahidi, F