Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans
Evaluation of the impact of different drying methods on the phenolic compounds, antioxidant activity, and in vitro digestion of green coffee beans
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评价不同干燥方法对生咖啡豆酚类化合物、抗氧化活性和体外消化的影响
DOI：
10.1002/fsn3.948
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发表时间：
2019-03-01
影响因子：
3.9
通讯作者：
Zhu, Kexue
中科院分区：
文献类型：
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作者：
Cheng, Ke;Dong, Wenjiang;Zhu, Kexue
摘要研究了不同干燥方法（室温干燥、热泵干燥、冷冻干燥、微波真空干燥和微波功率真空联合干燥）对绿色咖啡豆有效成分的影响。我们特别关注了11种酚酸、总酚含量（TPC）、总黄酮含量、抗氧化活性、多酚氧化酶（PPO）、亚油酸过氧化（LPO）抑制和酶活性，并对酚类化合物的体外生物可及性和生物利用度以及抗氧化活性进行了评价。MVD处理的咖啡豆具有最低的PPO活性和最高的5-咖啡酰奎宁酸（1.39 g/100 g DW）、3-阿魏酰奎宁酸（0.25 g/100 g DW）、4-阿魏酰奎宁酸（0.25 g/100 g DW）、5-阿魏酰奎宁酸（1.52 g/100 g DW）和TPC（5.98 g GAE/100 g DW）含量，以及最高的抗氧化活性。MVD是耗时最少（0.63 hr/kg）和耗能最少（1.88 kwh/kg）的方法。此外，在MVD处理的豆类中观察到对LPO和α-葡萄糖苷酶的最强抑制。因此，MVD被认为是最适合的干燥技术的酚类化合物和生物活性的保存绿色咖啡豆。
Abstract We investigated the effects of different drying methods (room temperature drying, heat pump drying, freeze drying, microwave vacuum drying [MVD], and combined microwave power vacuum drying) on the active ingredients of green coffee beans. We specifically focused on eleven phenolic acids, total phenolic content (TPC), total flavonoid content, antioxidant activity, polyphenol oxidase (PPO), the inhibition of linoleic acid peroxidation (LPO), and enzyme activity, and the bio‐accessibility in vitro and bioavailability of phenolics and antioxidant activities were also evaluated. MVD‐treated beans had the lowest PPO activity and the highest contents of 5‐caffeoylquinic acid (1.39 g/100 g DW), 3‐feruloylquinic acid (0.25 g/100 g DW), 4‐feruloylquinic acid (0.25 g/100 g DW), 5‐feruloylquinic acid (1.52 g/100 g DW), and TPC (5.98 g GAE/100 g DW), and the highest antioxidant activity. MVD was the least time‐consuming (0.63 hr/kg) and energy‐consuming (1.88 kwh/kg) method. Moreover, the strongest inhibition of LPO and α‐glucosidase was observed in MVD‐treated beans. Thus, MVD is suggested to be the most suitable drying technique for the preservation of phenolic compounds and bioactivities of green coffee beans.