• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>African Journal of Biotechnology >Investigation of the stability and antioxidant properties of anthocyanins-based purple potato colorants after processing
【24h】

Investigation of the stability and antioxidant properties of anthocyanins-based purple potato colorants after processing

机译：花青素基紫色马铃薯着色剂加工后的稳定性和抗氧化性能的研究

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

To investigate the effect of processing method on the stability and antioxidant properties of anthocyanins-based colorants, purple potato (Solanum tuberosum?L.) was treated by steaming, baking before lyophilization, oven drying and direct lyophilization before extracted by 0.5% HCl-methanol solution twice. The concentration of total anthocyanins in different treated samples ranged from 0.34 to 1.03 mg/g fresh weight. The direct lyophilization treated sample had significant higher content than other processing method.?Stability study showed that both light and heat could accelerate the degradation of anthocyanin-based purple potato colorant. The fresh purple potato colorant showed the most stable property, followed by the lyophilization, oven drying, steaming before lyophilization and baking before lyophilization samples.?The?2,2-diphenyl-1-picrylhydrazyl?(DPPH)?radical scavenging ability of purple potato extracts ranged from 0.25 to 0.37 mg/ml. The ability of the extracts to reduce Fe3+?to Fe2+?ranged from 395.40 to 1320.47 μmol/L equivalent to FeSO4?at the concentration of 10 mg/ml. Lyophilization treated samples showed the most strongest antioxidant activity, significantly higher than that of other processing methods. Our results suggest that to keep stable and functional anthocyanins-based purple potato colorants, lyophilization was a recommended suitable processing method in food industry.
机译：为了研究加工方法对花色苷类色素的稳定性和抗氧化性能的影响，对紫薯（Solanum tuberosum？L。）进行蒸煮，冷冻干燥前冷冻干燥，烤箱干燥和直接冷冻干燥，然后用0.5％HCl-甲醇萃取。解决两次。不同处理样品中总花色苷的浓度范围为0.34至1.03 mg / g新鲜重量。直接冻干处理的样品比其他处理方法具有更高的含量。稳定性研究表明，光和热均可加速花青素基紫色马铃薯着色剂的降解。新鲜的紫色马铃薯着色剂表现出最稳定的性能，然后进行冷冻干燥，烤箱干燥，冷冻干燥前蒸煮和冷冻干燥样品前烘烤。？2,2-二苯基-1-吡啶并肼基（DPPH）对紫色的自由基清除能力马铃薯提取物的含量范围为0.25至0.37 mg / ml。在浓度为10 mg / ml时，提取物将Fe3 +α还原为Fe2 +α的能力为395.40至1320.47μmol/ L（相当于FeSO4α）。冻干处理的样品显示出最强的抗氧化活性，明显高于其他加工方法。我们的结果表明，为了保持稳定和功能性的基于花色苷的紫色马铃薯色素，冻干是食品工业中推荐的合适加工方法。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号