Effect of Steaming Processing on Phenolic Profiles and Cellular Antioxidant Activities of Castanea mollissima
Effect of Steaming Processing on Phenolic Profiles and Cellular Antioxidant Activities of Castanea mollissima
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DOI：
10.3390/molecules24040703
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发表时间：
2019-02
期刊：
影响因子：
4.6
通讯作者：
Fangyuan Zhang;Fengyuan Liu;A. M. Abbasi;X. Chang;Xinbo Guo
中科院分区：
文献类型：
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作者：
Fangyuan Zhang;Fengyuan Liu;A. M. Abbasi;X. Chang;Xinbo Guo
本研究旨在探讨蒸制处理对板栗中酚类物质组成和抗氧化活性的影响。不同时间、不同温度的蒸煮处理对游离态和结合态的影响不同。虽然结合酚类物质稳定，但高温长时间蒸煮有利于提高板栗仁中酚类物质、类黄酮含量和抗氧化活性，最高可达原值的60.11%。阿魏酸、绿原酸、没食子酸、香草酸、丁香酸酯、对香豆酸和槲皮素等7种酚类化合物在加热过程中发生了变化。总酚和总抗氧化活性之间存在显著的相关性(p<；0.05)。然而，绿原酸(p<；0.01)仅与细胞抗氧化活性的一致性表明，板栗中植物化学物质的生物可获得性很差。然而，这种情况可以通过蒸汽部分改善。蒸煮可以提高细胞对游离植物化学物质的可及性，尤其是生物可及性提高了41.96%。本研究为板栗在蒸制过程中酚类组成和抗氧化活性的动态变化提供了有价值的信息，为今后板栗加工行业的发展提供了可能的指导。
The intention of this study was to investigate the effect of steaming processing on phenolic profiles and antioxidant activities in chestnuts. Steaming processing at different times and temperatures depicted diverse impacts on free and bound fractions. Though, bound phenolics were stable but long time steaming at higher temperatures tended to improve the levels of phenolics, flavonoids as well as antioxidant activities in chestnut kernels, by up to 60.11% of the original value. Seven phenolic compounds including ferulic acid, chlorogenic acid, gallic acid, vanillic acid, syringate, p-coumaric acid and quercetin were found to change during thermal processes. Significant relationships (p < 0.05) were identified between total phenolics and total antioxidant activities. However, the consistency of chlorogenic acid (p < 0.01) only with cellular antioxidant activity indicated poor bio-accessibility of the phytochemicals in chestnuts. However, this situation could be partly improved by steaming. Steaming could improve the cellular accessibility of free phytochemicals, particularly, increasing the bio-accessibility by 41.96%. This study provided valuable information on dynamic changes of phenolic profiles and antioxidant activity of chestnuts under a steaming process, which could offer possible guidance for the chestnut processing industry in the future.