Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry rubra Sieb. et cultivars
文献类型： 外文期刊
作者： Liu, Zhe 1 ; Zhang, Jiagan 1 ; Lu, Shengmin 1 ; Tang, Weimin 1 ; Zhou, Yibin 2 ; Quek, Siew Young 3 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Peoples R China
2.Anhui Agr Univ, Sch Tea & Food Technol, Hefei 230036, Peoples R China
3.Univ Auckland, Sch Chem Sci, Food Sci, Auckland 1010, New Zealand
4.Ctr Res Excellence Food Res, Riddet Inst, Palmerston North 4474, New Zealand
关键词： Chinese bayberry; Drying; Phenolic components; Antioxidant activities; In vitro hypoglycemic activities
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：8.022； ）
ISSN：
年卷期： 2022 年 11 卷 2 期
页码：
收录情况： SCI
摘要： The effects of two different drying methods, namely hot-air drying and freeze drying, on the phenolic profiles, antioxidant and hypoglycemic activities of pulp extracts from two main Chinese bayberry cultivars ('Biqi' or 'BQ' and 'Dongkui' or 'DK') were evaluated. The results showed that 'BQ' bayberry provided higher total phenolic (TPC), total flavonoid (TFC) and total anthocyanin (TAC) contents than 'DK' bayberry after the same drying method, while its antioxidant and hypoglycemic activities were highly affected by drying method. Freeze-dried samples possessed significantly higher TPC, TFC and TAC, and exhibited more potent antioxidant and hypoglycemic activities than hot-air dried ones (P < 0.05). Freeze-dried 'DK' bayberry exhibited similar antioxidant activities and .-amylase inhibitory activity, but higher .-glucosidase inhibition than freeze-dried 'BQ' bayberry (P < 0.05). Compared with hot-air dried samples, freeze-dried samples had significantly higher contents of cyanidin-3-O-glucoside, myricitin-3-O-rhamnoside, quercetin-3-O-galactoside, quercetin-3-O-glucoside and quercetin-3-O-rhamnoside, which had been proved to be the main contributors to the in vitro hypoglycemic activities of bayberry pulp extract. All these results demonstrate that freeze drying is more suitable for the preservation of phenolic components in the pulp extract of Chinese bayberry, and the pulp extract of freeze-dried 'DK' could be applied as a potential hypoglycemic food additive. (c) 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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