Changes in phenols, antioxidant ability, in vitro hypoglycemic activity of Flos Sophorae Immaturus during different drying methods

文献类型： 外文期刊

第一作者： Zhao, Yuanyuan

作者： Zhao, Yuanyuan;Gong, Yuhong;Wang, Dan;Zhao, Xiaoyan;Gong, Yuhong;Fan, Liuping

作者机构：

关键词： Flos Sophorae Immaturus; Drying technology; Sensory quality; Phenols; Antioxidant activity; Hypoglycemic activity

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：3.3； 五年影响因子：3.5 ）

ISSN： 2193-4126

年卷期： 2024 年 18 卷 10 期

页码：

收录情况： SCI

摘要： Flos Sophorae Immaturus (FSI) has been consumed in the dried form as a health food, but the heat processing is greatly restricted due to the heat sensitivity and low solubility of polyphenols in the FSI. This study presents a comprehensive comparison of the quality attributes in terms of appearance, microstructure, phenolic substance, antioxidant and hypoglycemic activity of the FSI using hot air drying (HAD), far-infrared drying (FIRD), vacuum drying (VD), and freeze drying (FD). The results showed that FD improved the appearance of FSI, with less shrinkage, the lowest color difference (Delta E) of 6.10, and the highest retention of rutin (179.58 mg/g), quercetin (28.30 mg/g), and kaempferol (11.75 mg/g). Moreover, a high level of antioxidant activity and strong inhibitory rates for alpha-glucosidase (83%) and alpha-amylase (85%) were also shown in the FD-FSI samples, partially due to superior extraction efficiency for the phenols. By comparison, the microstructural observation indicated that VD caused color loss and induced a clear disruption of the vascular bundle and epithelial cells of the fresh FSI. In addition, HAD and FIRD were found to delay the release of total flavonoids and phenolic compounds of the FSI as compared with FD. Overall, high-quality FSI with desirable appearance, effective flavonoid retention, high antioxidant activity, and superior hypoglycemic activity can be produced by FD via alleviating case hardening and pollen grain collapse. This work helps to broaden design and utilization of FSI-based foods, providing new research directions and business opportunities. (GRAPHICS)

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序