Differential Effects of Processing Methods on Antioxidant Activity of Red and Cream Bambara Groundnut Seeds

IF 0.8 Q4 NUTRITION & DIETETICS Current Nutrition & Food Science Pub Date : 2022-01-31 DOI:10.2174/1573401318666220131103007
Dutsadee Chinnapun
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Abstract

Background: The red and cream bambara groundnuts (Vigna subterranea (L.) Verdc.) are generally grown in Thailand. Bambara groundnut seeds must be cooked before consumption. However, the differential effects of processing methods on antioxidant activity of red and cream bambara groundnut seeds remain unknown Objective: This study aimed to investigate the antioxidant activity affected by steaming, boiling, and dry heating processes of red and cream bambara groundnut seeds. Methods: Red and cream bambara groundnut seeds were treated with steaming, boiling, and dry heating processes and the antioxidant compounds, superoxide anion radical scavenging activity (SOSA) and hydroxyl radical scavenging activity were evaluated. Results: Compared to the raw sample of red bambara groundnut seeds, all processing methods decreased total phenolic and tannin content. Only the steaming process caused a significant reduction in total flavonoid content. All processing methods increased the SOSA in the sample of red bambara groundnut seeds. Of them, boiling process produced the highest SOSA. However, only the steaming process caused an increase in hydroxyl radical scavenging activity of red bambara groundnut seed samples. For cream bambara groundnut seeds, only the dry heating process significantly reduced total phenolic, tannin, and flavonoid content compared to the raw sample. All processing methods decreased the SOSA in the sample of cream bambara groundnut seeds. Only the steaming process caused a significant increase in hydroxyl radical scavenging activity. Conclusion: All processes caused an increase in SOSA in red bambara groundnut seeds but caused the loss of SOSA in cream bambara groundnut seeds. Processing by steaming was more effective than the raw, boiling and dry heating for hydroxyl radical scavenging activity in both red and cream bambara groundnut seeds.
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加工方法对红色和奶油色班黄花生种子抗氧化活性的差异影响
背景:红色和奶油色的bambara花生(Vigna subterranea, L.))一般生长在泰国。班巴拉花生的种子在食用前必须煮熟。然而,不同的加工方法对红黄花生和奶油黄花生抗氧化活性的影响尚不清楚。目的:研究红黄花生和奶油黄花生在蒸、煮和干加热过程中抗氧化活性的影响。方法:采用蒸、煮、干加热三种工艺处理红豆花生种子,测定其抗氧化成分、超氧阴离子自由基清除活性(SOSA)和羟基自由基清除活性。结果:与赤竹花生仁生料相比,各处理方法均降低了赤竹花生仁总酚和单宁含量。只有蒸煮过程导致总黄酮含量显著降低。各种处理方法均能提高红竹花生种子样品中的SOSA含量。其中,沸腾过程产生的SOSA最高。然而,只有蒸煮过程才会增加红竹花生种子样品的羟基自由基清除活性。对于奶油班黄花生种子,与原始样品相比,只有干燥加热过程显著降低了总酚、单宁和类黄酮含量。所有处理方法均能降低奶油班黄花生种子样品中的SOSA。只有蒸煮过程导致羟基自由基清除活性显著增加。结论:各处理均使红豆籽粒中SOSA含量升高,而使奶油豆籽粒中SOSA含量降低。蒸法对红花生和奶油花生的羟基自由基清除能力均优于生、煮、干加热法。
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来源期刊
Current Nutrition & Food Science
Current Nutrition & Food Science NUTRITION & DIETETICS-
CiteScore
2.00
自引率
0.00%
发文量
144
期刊介绍: Current Nutrition & Food Science publishes frontier reviews on all the latest advances on basic and clinical nutrition and food sciences. The journal aims to publish the highest quality review articles dedicated to research in the field. The journal is essential reading for all nutrition and food scientists.
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