Comparison of antioxidant properties of dried and fresh daylily flowers and their impact on lipid and protein oxidation during cooking and in vitro digestion of mutton

文献类型： 外文期刊

第一作者： Wu, Yucan

作者： Wu, Yucan;Cha, Lihan;Han, Dong;Zhang, Chunhui;Wang, Jing;Huang, Feng;Zhang, Chunhui;Huang, Feng;Wang, Jing;Xie, Qiang;Liu, Xiaobing

作者机构：

关键词： Daylily flowers; Mutton; In vitro digestion; Polyphenols; Antioxidant activity

期刊名称：INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE （ 影响因子：3.6； 五年影响因子：3.8 ）

ISSN： 1878-450X

年卷期： 2025 年 40 卷

页码：

收录情况： SCI

摘要： The objective of this study was to evaluate the antioxidant activity of dried and fresh daylily flowers, the changes in antioxidant activity of dried daylily flowers after cooking and in vitro digestion, and the effects of dried daylily flowers on lipid and protein oxidation in mutton during cooking and in vitro digestion. The results indicated that 56 and 67 polyphenols were identified in fresh and dried daylily flowers, respectively, and the new polyphenols produced in dried daylily flowers were primarily non-flavonoids. The antioxidant capacity of total polyphenols and flavonoids in dried daylily flowers was stronger than that of fresh daylily flowers. The antioxidant capacity of total polyphenols in dried daylily flowers was enhanced after cooking and in vitro digestion. The addition of dried daylily flowers before cooking mutton significantly (P < 0.05) reduced fat and protein oxidation in the mutton, with inhibition rates of 13.65% for lipid peroxide (LPO), 25.31% for thiobarbituric acid reactive substances (TBARS), and 14.46% for protein carbonyl content. Meanwhile, dried daylily flowers also reduced protein and lipid oxidation in mutton during the digestion process. These findings demonstrated that dried daylily flowers exhibit strong antioxidant effects, and their addition before cooking can effectively reduce lipid and protein oxidation in mutton during cooking and digestion.

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