Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles

Tuohetisayipu Tuersuntuoheti; Zhenhua Wang; Mengjie Duan; Sailimuhan Asimi; Xin Ren; Ziyuan Wang; Yanyan Zheng; Yan Wu; Shan Liang; Min Zhang

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Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles

机译：面条加工，储存时间和烹饪会影响庆克大麦面条的抗氧化活性和酚类化合物含量

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摘要

The impact of noodle processing, storage and cooking on the total phenol content (TPC) and total flavo-noid content (TFC) was assessed. Total phenol content (TPC) and total flavonoid content (TFC) of mixed flour were 77.50 and 39.56 mg per 100 g, respectively, and it decreased to 71.80 and 36.30 mg per 100 g after noodle processing. For the fresh Qingke barley noodles (FQBNs), stored at 25 °C, both TPC and TFC decreased significantly during storage. After cooking the fresh noodles, the TPC of the noodles stored for 0 and 4 h increased, while it decreased for the noodles stored for 8, 16 and 24 h; the TFC of all cooked Qingke barley noodles (CQBNs) decreased. Compared with the flour, the DPPH~·, ABTS~(·+) , HO~· and O_2~(·-) scavenging ability and ferric reducing antioxidant power (FRAP) decreased significantly (P ＜ 0.05) after noodle processing. For FQBN, increased storage time led to a reduction in antioxidant ability. After cooking, the DPPH~· and HO~· scavenging ability and FRAP of noodles stored at 25 °C for 0 and 4 h, and the ABT~(·+) and O_2~(·-) scavenging ability of noodles stored at 25 °C for 0, 4 and 8 h increased. Overall, noodle processing, storage and cooking will affect the phenolic compound content and antioxidant activities of barley noodles. Although the shelf life of FQBN is 17 h at 25 °C, from the perspective of nutrition, it is not suitable for long-term storage, and it is best choice to consume it within the first 4 h.

机译：评估面条加工，储存和烹饪对总酚含量（TPC）和总黄油含量（TFC）的影响。总苯酚含量（TPC）和混合粉的总黄酮含量（TFC）分别为每100克的77.50和39.56mg，在面条加工后，每100克降至71.80和36.30mg。对于新鲜的Qingke大麦面条（FQBNS），储存在25°C时，TPC和TFC均在储存期间显着降低。烹饪新鲜面条后，储存0和4小时的面条的TPC增加，而储存8,16和24小时的面条减少;所有熟Qingke大麦面条（CQBNS）的TFC减少了。与面粉相比，DPPH〜·，ABTS〜（·+），HO〜和O_2〜（· - ）清除能力和抗氧化功率（FRAP）显着降低（P <0.05）。对于FQBN，增加的储存时间导致抗氧化能力的降低。烹饪后，DPPH〜·和HO〜·储存能力和储存在25°C的面条的水平，ABT〜（·+）和o_2〜（· - ）储存能力在25℃ °C为0,4和8小时。总体而言，面条加工，储存和烹饪会影响苯酚化合物含量和大麦面条的抗氧化活性。虽然FQBN的保质期为25°C，但从营养的角度来看，它不适合长期储存，并且最好选择在前4小时内消耗它。

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来源
《International journal of food science & technology》 |2020年第7期|2730-2739|共10页
作者
Tuohetisayipu Tuersuntuoheti; Zhenhua Wang; Mengjie Duan; Sailimuhan Asimi; Xin Ren; Ziyuan Wang; Yanyan Zheng; Yan Wu; Shan Liang; Min Zhang;
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作者单位

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China;

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正文语种 eng
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关键词
Antioxidant ability; phenolic compound content; Qingke barley noodle; storage;

机译：抗氧化能力;酚类化合物含量;青麦大麦面;贮存;

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3. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期

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4. Changes of protein components and gluten content in the noodle processing and cooking [C] . Rui Liu, Yimin Wei, Bo Zhang International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013

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6. Effect of cooking temperature and time on total phenolic content total flavonoid content and total in vitro antioxidant activity of garlic [O] . Thandiwe Alide, Phanice Wangila, Ambrose Kiprop 2020

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Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles

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