Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach
Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach
复制标题
DOI：
10.1021/jf981200l
复制
发表时间：
1999-06-01
影响因子：
6.1
通讯作者：
Tomás-Barberán, FA
中科院分区：
文献类型：
--
作者：
Gil, MI;Ferreres, F;Tomás-Barberán, FA
研究了气调包装（MAP）和蒸煮对鲜切菠菜类黄酮和维生素C（抗坏血酸+脱氢抗坏血酸; AA + DHAA）含量的影响。总黄酮含量（约1000 mg kg（-1）f.w.）在空气和MAP气氛中储存期间，维生素C（750 mg kg（-1）f.w.）在MAP贮藏的菠菜中保存得更好。AA在贮藏过程中转化为DHAA，其浓度在MAP贮藏的组织中较高。自由基清除活性的分离的黄酮类化合物进行了测试，只有那些黄酮类化合物与二羟基基团或酰化与阿魏酸表现出显着的活性。总的抗氧化活性的下降，观察在存储过程中，特别是重要的MAP存储菠菜。MAP贮藏样品中较高的DHAA含量和较低的AA和抗氧化剂类黄酮含量可以解释这种抗氧化活性下降。煮沸法提取烹调水中50%的总黄酮和60%的维生素C。然而，黄酮葡萄糖醛酸苷提取更多的烹饪水比其他糖苷。熟组织中的维生素C含量在MAP中储存的那些样品中较高。
The effect of modified atmosphere packaging (MAP) and cooking on the flavonoids and vitamin C content (ascorbic + dehydroascorbic acid; AA + DHAA) of fresh-cut spinach was evaluated. The total flavonoid content (approximately 1000 mg kg(-1) f.w.) remained quite constant during storage in both air and MAP atmospheres, while vitamin C (750 mg kg(-1)f.w.) was better preserved in MAP-stored spinach. AA was transformed to DHAA during storage, and its concentration was higher in MAP-stored tissues. The free-radical scavenging activity of the isolated flavonoids was tested, and only those flavonoids with either a dihydroxyl grouping or acylated with ferulic acid showed significant activity. A decrease in the total antioxidant activity was observed during storage, particularly important in MAP-stored spinach. The higher content of DHAA and lower content of both AA and antioxidant flavonoids in the MAP-stored samples could explain this antioxidant activity decrease. Boiling extracted 50% of total flavonoids and 60% vitamin C in the cooking water. However, flavonoid glucuronides were extracted more in the cooking water than the other glycosides. The vitamin C content of the cooked tissue was higher in those samples stored in MAP.