Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods.
Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods.
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DOI：
10.3390/antiox11050931
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发表时间：
2022-05-09
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影响因子：
--
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蚕豆叶是一种不寻常的蔬菜，它不仅含有一系列功能性植物化学物质，而且还含有某些不受欢迎的味道，这限制了它的食用。在本研究中，从健康效益和奇味因素（包括抗氧化活性和非挥发性和挥发性有机化合物（VOCs）的含量）两方面评估了几种有望减少奇味的烹饪方法（微波、烘烤、蒸煮和煮沸）。考虑到左旋多巴（l-3,4-二羟基苯丙氨酸）的高含量和减少煮熟蚕豆叶的不良风味，选择5分钟的烹饪时间。微波和蒸煮使左旋多巴含量分别提高24%和19%。烘焙特别增加了黄酮醇的含量，山奈酚-3- o -阿拉伯糖-7- o -鼠李糖苷增加了28%，而煮沸则减少了约50%的植物化学物质。微波和蒸煮处理显著提高了其抗氧化活性。加工蚕豆叶片的左旋多巴含量和抗氧化活性与DPPH自由基清除能力R2 = 0.863、ABTS自由基清除能力R2 = 0.856呈极显著正相关，表明左旋多巴是关键抗氧化剂。与新鲜蚕豆叶相比，所有烹饪方法都可能改善熟蚕豆叶的风味，因为它们显著降低了挥发性有机化合物（VOCs）的含量，如醇类、醛类和酮类。这些挥发性有机化合物是鲜叶中的主要成分（约占90%）。微波处理新形成有害的芳香烃，通常会产生对二甲苯，这是一种有害的剂量依赖性化合物，但在其他烹饪方法处理的叶子中未检测到它们；因此，虽然微波有效地提高了其抗氧化活性，但其产生的芳烃的化学安全性还有待进一步研究。
Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of l-dopa (l-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R2 = 0.863 of DPPH radical scavenging activity or an R2 = 0.856 value of ABTS radical scavenging activity, showing that l-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study.
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DOI：
10.3390/antiox10081207
发表时间：
2021-07-28
期刊：
Antioxidants (Basel, Switzerland)
影响因子：
--
作者：
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通讯作者：
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影响因子：
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Schreiner, Monika
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影响因子：
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