Effects of different drying methods on phenolic substances and antioxidant activities of seedless raisins
文献类型： 外文期刊
作者： Qin, Liuwei 1 ; Wang, Hong 1 ; Zhang, Wen 2 ; Pan, Mingqi 2 ; Xie, Hui 2 ; Guo, Xinbo 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China
2.Xinjiang Acad Agr Sci, Res Inst Hort, Urumqi 830091, Peoples R China
关键词： Seedless raisins; Drying; Phenolics; Antioxidant activity
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2020 年 131 卷
页码：
收录情况： SCI
摘要： The effects of sun drying, shielding film drying and room drying on the quality of seedless purple and green raisins were analyzed. We determined the phenolic substances and antioxidant capacity of raisins. The results showed that: the contents of total phenolic and total flavonoid of raisins in room drying were higher compared with the other two drying methods and had a better antioxidant activity. Overall, the peroxyl radical scavenging capacity and the cellular antioxidant activity of purple seedless raisins were higher than green seedless raisins. The correlation analysis showed that the phenolic substances were related to the antioxidant capacity. The findings illustrated that room drying is suitable for making seedless raisins, which can retain its phenolic substances and antioxidant activity.
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