Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees
Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees
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DOI：
10.3390/agronomy9120860
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发表时间：
2019-12-01
期刊：
影响因子：
3.7
通讯作者：
Kieliszek, Marek
中科院分区：
文献类型：
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作者：
Grobelna, Anna;Kalisz, Stanislaw;Kieliszek, Marek
在本研究中，我们旨在研究加工方法和储存时间对蓝金银花果浆质量选择参数的影响。我们研究了花青素、l -抗坏血酸和总多酚（tp）等生物活性化合物的含量。对4种加工方法和2个蓝金银花浆果品种进行了试验。南斯拉夫和南斯拉夫)。这些果泥在生产后立即进行分析，并在20摄氏度下不曝晒的情况下储存两个月和四个月。根据我们的研究结果，对果实进行5分钟的热处理可以得到花青素和TPs含量较高，但l -抗坏血酸含量较低的果浆。然而，未经热处理的过筛果实的l -抗坏血酸含量较高。此外，从Volshebnica品种的果实制备的果浆比从Sineglaska品种制备的果浆具有更丰富的生物活性化合物。花青素、l -抗坏血酸和TPs含量随贮藏时间的延长而降低。
In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 degrees C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.