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The antioxidant capacity and antioxidant system of Jerusalem artichoke (Helianthus tuberosus L.) tubers in relation to inulin during storage at different low temperatures

文献类型： 外文期刊

作者： Mu, Yuwen 1 ; Gao, Wenting 1 ; Lv, Shiqi 1 ; Li, Fencan 1 ; Lu, Ying 1 ; Zhao, Changming 1 ;

作者机构： 1.Lanzhou Univ, Sch Life Sci, State Key Lab Grassland Agroecosyst, Lanzhou 730000, Gansu, Peoples R China

2.Gansu Prov Field Sci Observat & Res Stn Mt Ecosys, Lanzhou 730000, Gansu, Peoples R China

3.Gansu Acad Agr Sci, Agr Prod Storage & Proc Res Inst, Lanzhou 730070, Gansu, Peoples R China

关键词： Jerusalem artichoke tubers; Antioxidant; Inulin; Total polyphenols; Low-temperature

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：5.645； 五年影响因子：5.749 ）

ISSN： 0926-6690

年卷期： 2021 年 161 卷

页码：

收录情况： SCI

摘要： Jerusalem artichoke (Helianthus tuberosus L.) tubers are rich in inulin and have a much higher resistance to abiotic stress. Previous literatures have focused on changes of inulin in the tubers during postharvest storage, but little is known about the relationships between the antioxidant capacity, antioxidant system and inulin in Jerusalem artichoke tubers during storage. In this work, the inulin profiles and their in vitro radical scavenging abilities, phenolic content and its antioxidant capacity and the antioxidant systems-related enzymes activity in the tubers stored at 4, 0, -5, -12 and -18 degrees C were investigated to explore the correlations between the antioxidant capacity, antioxidant system and inulin in the tubers during storage. Compared with storage at relatively high temperature (4 degrees C), the tubers stored at relatively low temperatures (-18 - 0 degrees C) could effectively enhance the degree of polymerisation (DP), content and antioxidant capacity of inulin, the content and antioxidant capacity of polyphenols and the activity of catalases (CAT). The antioxidant capacity of the tubers stored at below 0 degrees C had no significant differences. Principle component analysis (PCA) was employed to examine the correlations between the antioxidant capacity, antioxidant system and inulin in the tubers during storage. These observations demonstrated the beneficial effects of the content and DP of inulin on antioxidant capacity and antioxidant system of Jerusalem artichoke tubers during storage and indicated that Jerusalem artichoke tubers stored at -5 to 0 degrees C should be considered as a suitable storage temperatures for different uses.

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