Si-Yu Chen, Ping-Hsiu Huang, M. Shih, Chih-Chung Wu, Chang-Wei Hsieh, Min-Hung Chen, S. Hsieh, Chih‐Yao Hou
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引用次数: 0
Abstract
In traditional Chinese medicine, loquat leaves have been commonly used to relieve cough and expectoration. Recently, it has been proved that loquat fruit, kernels, leaves, and flowers can be used as herbal medicines to prevent cardiovascular diseases, cancer, inflammation, and other chronic diseases. This study extracted the loquat flowers (LF) at different temperatures and times to prepare the LF water extract (LFWE). In addition, the antioxidant activity and anti-inflammatory performance of LF extract were evaluated. Moreover, the potential of developing sugar-free LF tea was evaluated. The results showed that the LFWE with a temperature above 80°C and heating for 60 min had a higher content of bioactive compounds, which was significantly different compared with other extraction conditions (p<0.05); antioxidant ability trial results showed the performance of the same trend (p<0.05). However, LFWE was not toxic to cell viability, and the amount of PGE2 production was significantly lower than that of the induced group (p<0.05), thus considerably inhibiting the production of PGE2, a marker of inflammation and effectively reducing inflammatory responses. The LF tea prepared at 90°C for different times (15, 30, 45, and 60 min) showed a significant decrease in L∗ value as the extraction time increased significantly to darkness. In addition, the sensory evaluation results revealed that the overall acceptability scores of LF tea extracted for 45 min were the highest, and there was a significant difference (p<0.05). Hence, LF is one of the good products for functional beverages and foods.
期刊介绍:
The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies.
This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.