The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk

文献类型： 外文期刊

第一作者： Ren, Xue

作者： Ren, Xue;Tang, Tiantian;Xie, Xinfang;Wang, Wenjun;Tang, Xuanming;Zhang, Jie;Wang, Zhidong;Brennan, Charles S.

作者机构：

关键词： Antioxidant capacity; B vitamins; cooking process; potato; vitamin C

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

年卷期： 2020 年 55 卷 11 期

页码：

收录情况： SCI

摘要： The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB1, VB2, nicotinic acid, nicotinamide, VB(7)and VB9. Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB1, VB(5)and VB(6)after rinsing increased compared to soaking and blanching processes. However, VB1, nicotinamide, VB5, VB(6)and VC decreased sharply after the stir-frying process. The content of VB1, nicotinic acid, nicotinamide, VB(7)and VC retained the most after five steps compared to the control. In addition, there was no difference in VB(9)contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir-frying process.

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