PRESERVATION METHODS IMPACTED PHENOLIC, FLAVONOID AND CAROTENOID CONTENTS AND ANTIOXIDANT ACTIVITIES OF CARROTS ( DAUCUS CAROTA L.)
PRESERVATION METHODS IMPACTED PHENOLIC, FLAVONOID AND CAROTENOID CONTENTS AND ANTIOXIDANT ACTIVITIES OF CARROTS ( DAUCUS CAROTA L.)
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DOI：
10.1111/jfpp.12391
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发表时间：
2015-12-01
影响因子：
2.5
通讯作者：
Al-Ismail, Khalid
中科院分区：
文献类型：
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作者：
Al-Dabbas, Maher M.;Saleh, Mohammed I.;Al-Ismail, Khalid
由于微生物和质量恶化，最少的加工方法可能会导致产品保质期非常短。本研究旨在探讨热烫、冷冻、脱水和罐装对胡萝卜贮藏过程中酚类、黄酮类和类胡萝卜素含量及抗氧化活性的影响。与新鲜胡萝卜相比，胡萝卜热烫后酚类、类黄酮和类胡萝卜素含量显着提高，DPPH（1,1-二苯基-2-三硝基苯肼）抑制活性降低。例如，焯过的胡萝卜的类黄酮和类胡萝卜素含量显着（P < 0.05）分别从新鲜样品的 0.029 增加到 0.038（μg/g）和从 148.2 增加到 275.6（μg/g）。酚类、黄酮类和类胡萝卜素含量保留率从储存第一个月的70.8%、51.7%和47.9%下降到储存第三个月的57.3%、41.4%和11.8%。胡萝卜漂烫后酚类、类黄酮和类胡萝卜素含量的保留率显着增加，分别从 100% 提高到 113.5%、131.0% 和 186.0%。
Minimal processing methods could result in a very short product shelf life due to microbial and quality deteriorations. This study was undertaken to investigate the influence of blanching, freezing, dehydration and canning on the phenolic, flavonoid and carotenoid contents and antioxidant activities of carrots during storage. Carrot blanching resulted in a significant improvement in the phenolic, flavonoid and carotenoid contents and a reduction in DPPH (1,1-diphenyl-2-picrylhydazyl) inhibition activity compared with fresh carrot. Flavonoid and carotenoid contents of blanched carrot, e.g., were significantly (P < 0.05) increased from 0.029 in fresh samples to 0.038 (mu g/ g) and from 148.2 to 275.6 (mu g/ g), respectively. Phenolic, flavonoid and carotenoid content retention decreased from 70.8, 51.7 and 47.9% during the first month of storage to 57.3, 41.4 and 11.8% during the third month of storage. Carrot blanching resulted in a significant increase in the retention of phenolic, flavonoid and carotenoid contents from 100% to 113.5, 131.0 and 186.0%, respectively.