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Effect of Steaming Processing on Phenolic Profiles and Cellular Antioxidant Activities of Castanea mollissima

文献类型： 外文期刊

作者： Zhang, Fangyuan 1 ; Liu, Fengyuan 2 ; Abbasi, Arshad Mehmood 3 ; Chang, Xiaoxiao 4 ; Guo, Xinbo 2 ;

作者机构： 1.Southwest Univ, Sch Life Sci, Chongqing 400715, Peoples R China

2.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China

3.COMSATS Inst Informat Technol, Dept Environm Sci, Abbottabad 22060, Pakistan

4.Guangdong Acad Agr Sci, Inst Fruit Tree Res, Key Lab South Subtrop Fruit Biol & Genet Resource, Guangdong Prov Key Lab Trop & Subtrop Fruit Tree, Guangzhou 510640, Guangdong, Peoples R China

关键词： chestnut; steaming; phenolics; antioxidant activity; cellular accessibility

期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）

ISSN： 1420-3049

年卷期： 2019 年 24 卷 4 期

页码：

收录情况： SCI

摘要： The intention of this study was to investigate the effect of steaming processing on phenolic profiles and antioxidant activities in chestnuts. Steaming processing at different times and temperatures depicted diverse impacts on free and bound fractions. Though, bound phenolics were stable but long time steaming at higher temperatures tended to improve the levels of phenolics, flavonoids as well as antioxidant activities in chestnut kernels, by up to 60.11% of the original value. Seven phenolic compounds including ferulic acid, chlorogenic acid, gallic acid, vanillic acid, syringate, p-coumaric acid and quercetin were found to change during thermal processes. Significant relationships (p < 0.05) were identified between total phenolics and total antioxidant activities. However, the consistency of chlorogenic acid (p < 0.01) only with cellular antioxidant activity indicated poor bio-accessibility of the phytochemicals in chestnuts. However, this situation could be partly improved by steaming. Steaming could improve the cellular accessibility of free phytochemicals, particularly, increasing the bio-accessibility by 41.96%. This study provided valuable information on dynamic changes of phenolic profiles and antioxidant activity of chestnuts under a steaming process, which could offer possible guidance for the chestnut processing industry in the future.

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