{"title":"白灼时间对紫苏抗氧化活性和维生素B2含量的影响","authors":"Sung-Ran Yoon, B. So, Jeong-Seob Park, J. Ryu","doi":"10.11002/kjfp.2022.29.7.1139","DOIUrl":null,"url":null,"abstract":"\n \n This study analyzed the changes in total polyphenol and flavonoid contents of\n Aster glehni based on blanching time and examined the\n relationships between their contents and antioxidant activities. In addition,\n vitamin B2 content in green vegetables was determined to use as basic\n data for the availability of A. glehni. Compared with\n non-treatment, the total polyphenol and flavonoid contents considerably\n decreased to 13.05-52.96% and 36.63-81.75%, respectively, with the\n passage of blanching time (1-5 min). Furthermore, 2,2-diphenyl-1-picrylhydrazyl\n and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical\n scavenging abilities considerably decreased with the antioxidant activity.\n Before blanching, vitamin B2 content in A. glehni\n was 1.17 mg/100 g of dried sample, and at the blanching time of 3 min, it\n decreased to 0.60 mg/100 g (less than 50%) of dried sample. Therefore,\n further research should be conducted on either additives or cooking methods to\n prevent the leakage of physiologically active substances in the cooking water at\n the time of blanching A. glehni.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Changes in antioxidant activity and vitamin B2 content\\n of Aster glehni based on blanching time\",\"authors\":\"Sung-Ran Yoon, B. So, Jeong-Seob Park, J. Ryu\",\"doi\":\"10.11002/kjfp.2022.29.7.1139\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\\n \\n This study analyzed the changes in total polyphenol and flavonoid contents of\\n Aster glehni based on blanching time and examined the\\n relationships between their contents and antioxidant activities. In addition,\\n vitamin B2 content in green vegetables was determined to use as basic\\n data for the availability of A. glehni. Compared with\\n non-treatment, the total polyphenol and flavonoid contents considerably\\n decreased to 13.05-52.96% and 36.63-81.75%, respectively, with the\\n passage of blanching time (1-5 min). Furthermore, 2,2-diphenyl-1-picrylhydrazyl\\n and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical\\n scavenging abilities considerably decreased with the antioxidant activity.\\n Before blanching, vitamin B2 content in A. glehni\\n was 1.17 mg/100 g of dried sample, and at the blanching time of 3 min, it\\n decreased to 0.60 mg/100 g (less than 50%) of dried sample. Therefore,\\n further research should be conducted on either additives or cooking methods to\\n prevent the leakage of physiologically active substances in the cooking water at\\n the time of blanching A. glehni.\\n\",\"PeriodicalId\":17875,\"journal\":{\"name\":\"Korean Journal of Food Preservation\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Preservation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11002/kjfp.2022.29.7.1139\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.7.1139","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Changes in antioxidant activity and vitamin B2 content
of Aster glehni based on blanching time
This study analyzed the changes in total polyphenol and flavonoid contents of
Aster glehni based on blanching time and examined the
relationships between their contents and antioxidant activities. In addition,
vitamin B2 content in green vegetables was determined to use as basic
data for the availability of A. glehni. Compared with
non-treatment, the total polyphenol and flavonoid contents considerably
decreased to 13.05-52.96% and 36.63-81.75%, respectively, with the
passage of blanching time (1-5 min). Furthermore, 2,2-diphenyl-1-picrylhydrazyl
and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical
scavenging abilities considerably decreased with the antioxidant activity.
Before blanching, vitamin B2 content in A. glehni
was 1.17 mg/100 g of dried sample, and at the blanching time of 3 min, it
decreased to 0.60 mg/100 g (less than 50%) of dried sample. Therefore,
further research should be conducted on either additives or cooking methods to
prevent the leakage of physiologically active substances in the cooking water at
the time of blanching A. glehni.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.