Effect of thermal processing on phenolic profiles and antioxidant activities in Castanea mollissima

文献类型： 外文期刊

第一作者： Liu, Fengyuan

作者： Liu, Fengyuan;Hu, Xiaodan;Guo, Xinbo;Chang, Xiaoxiao;Brennan, Charles S.;Guo, Xinbo

作者机构：

关键词： Antioxidant capacity;bound;chestnut fruit;flavonoids;free;phenolics;thermal processing

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：

年卷期：

页码：

收录情况： SCI

摘要： The effect of three domestic thermal processing methods on chestnut fruit was analysed in this study. By evaluating the changes of the contents of free and bound phenolic profiles as well as the antioxidant activity in chestnut fruit, our study indicated that steaming could better preserve and enhance the level of phenolics and flavonoids in chestnut fruit and thus brought to a higher antioxidant activity. Microwaving could increase the phenolic content and the antioxidant activity of chestnut fruits within a short time, while blanching caused a decrease of flavonoid contents. In addition, our research suggested that there was formation of new phenolics in chestnut fruit, which were discovered during thermal processing because of the increases of bound phenolics after processing. Therefore, the potential of chestnut fruits to be developed as a kind of functional food could be highly expected.

分类号： TS2

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