Effects of processing and storage conditions on the stability of sweet potato (Ipomoea batatas L.) leaf flavonoids

文献类型： 外文期刊

第一作者： Liu, Jiang

作者： Liu, Jiang;Mu, Taihua;Sun, Hongnan;Liu, Jiang;Mu, Taihua;Sun, Hongnan;Liu, Jiang;Fauconnier, Marie Laure

作者机构：

关键词： Antioxidant activity; individual flavonoid; processing storage stability; simulated digestion; sweet potato leaf flavonoids; ultrasonic-microwave synergistic extraction

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

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收录情况： SCI

摘要： The effect of heat, high hydrostatic pressure (HHP) treatment, pH, light, temperature and simulated digestion on sweet potato leaf flavonoids (SPLF) stability was studied. Results showed heat treatment at 75 degrees C for 90 min or HHP treatment at 600 MPa for 30 min did not cause significant effect on SPLF. Heat treatment at 100 degrees C for 60 min and 90 min led to decrease in antioxidant activity by 20% and 25%, respectively, while pH 7.0 and 8.0 significantly decreased amount of SPLF by approximately 75%, decreased antioxidant activity by about 30% and 47% separately. Light treated samples recorded a decrease in SPLF by 52% and antioxidant activity by 24%. No significant effect on SPLF was observed for samples stored at -18 degrees C, 4 degrees C or room temperature. The retention of flavonoids and antioxidant activity was 45.9 +/- 3.6% and 56.2 +/- 2.6%, individually in SPLF after simulated digestion.

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