Effect of thermal treatment on phenolic composition and antioxidant activities of two celery cultivars

文献类型： 外文期刊

第一作者： Yao, Yang

作者： Yao, Yang;Ren, Guixing

作者机构：

关键词： Celery;Flavonols;Phenolic acids;Antioxidant capabilities

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2011 年 44 卷 1 期

页码：

收录情况： SCI

摘要： Various thermal processing treatments (blanching 3 min, boiling 10 min or steaming 10 min) of Shengjie celery (Apium graveolens L.) and Tropica celery (Cryptotaenia japonica Hassk.) were studied for the effects on the levels of caffeic, p-coumaric, ferulic acid, apigenin, luteolin, kaempferol and total phenolics (TPC) as well as on the antioxidant capacity by the DPPH(center dot) (1, 1-diphenyl-2-picrylhydrazyl) and ABTS(center dot+) [2,2'-azinobis(3-ethylbenzthiazoline-6-sulfonate)] methods. Significant (p < 0.05) losses were found in boiled celery in TPC, 41.2%; DPPH, 40.6% and ABTS(center dot+), 35.2% on average. Blanching gave less extensive reductions in TPC, 37.8%; DPPH, 21.0% and ABTS(center dot+), 27.7% on average. Steaming had the most modest effect. The two cultivars exhibited different responses. Steaming did not cause losses in TPC and DPPH in Tropica celery. A significant positive correlation between antioxidant capacity (DPPH and ABTS+) values and the contents of flavonols or total phenolics acids was observed in this study. Crown Copyright (C) 2010 Published by Elsevier Ltd. All rights reserved.

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