不同蒸煮方法对野生瑞士甜菜抗氧化活性的影响

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI:10.17221/114/2023-cjfs
Yagmur Demirel Ozbek, Ozlem Saral
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引用次数: 0

摘要

本研究旨在toÂ考察ofÂ不同烹饪方法(煮5 min和8 min,微波煮3.5 min和6.5 min,炒5 min和10 min) onÂ对野生甜菜抗氧化活性和总酚含量的影响。ItA是决定总酚含量[1 552.00±299.82公司GAE·(100克),盖亚-没食子酸当量)增加在3.5分钟在微波[2 611.33±311.76公司GAE·(100克)1]和5分钟在炒[2 434.33±197.75公司GAE·(100克)1]相比toA原始甜菜样本(PA < 0.05)。采用两种不同的抗氧化活性测定方法[2,2-二苯基-1-吡啶酰肼(DPPH)自由基清除活性和铁还原抗氧化能力(FRAP)] inÂ进行研究。InÂ两种方法,itÂ测定抗氧化活性降低in 10分钟应用ofÂ炒。InÂ相比之下,微波处理3.5 min和6.5 min时,其抗氧化活性分别提高byÂ和min in (P < 0.05)。As aÂ结果,itÂ发现野生甜菜的抗氧化活性和总酚含量ofÂ随着烹饪方法和时间的变化而变化。
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The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)
This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ±Â 299.82 mg GAE·(100 g)–1, GAE – gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ±Â 311.76 mg GAE·(100 g)–1] and 5 min in stir-frying [2 434.33 ±Â 197.75 mg GAE·(100 g)–1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed.
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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