数字农科院2.0

Effects Of Cooking Process On C.arotenoids And Antioxidant Activity O f Orange-Fleshed Sweet Potato

文献类型： 外文期刊

作者： Kourouma, V; Mu, TH; Zhang, M; Sun, HN

作者机构：

关键词： Orange-fleshed sweet potato; Cooking process; Carotenoids; RP-HPLC; Antioxidant activity

期刊名称： LWT-FOOD SCIENCE AND TECHNOLOGY

ISSN： 0023-6438

年卷期： 2019 年 104 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： Effects of boiling, steaming, microwaving, roasting and frying on proximate composition, carotenoids and antioxidant activities of orange-fleshed sweet potato (OFSP) were investigated. Retentions of 66.30-82.19% of beta-carotene contents were observed after boiling (15-35 min), steaming (15, 35 and 45 min) and microwaving (15 min). High retentions of (9Z)-beta-carotene were noted after all cooking processes, being 515.40% after steaming at 45 min. alpha-carotene was highly retained after boiling at 15-35 min (103.77-106.74%). A high retention of 91.37% in total polyphenol contents was noted after steaming (35 min), whereas 98.98-102.36% of vitamin C was retained after steaming (15-45 min) and microwaving (15 min). All cooking processes improved antioxidant activities of OFSP, and the correlation analysis between carotenoid contents and antioxidant activity suggested that antioxidant activity could be attributed to the higher contents of (9Z)-beta-carotene. It was suggested that boiling and steaming are preferable to maintain carotenoids and antioxidant activities of OFSP.

分类号：

  • 相关文献

[1]Identification Of Botanical Origin Of C.hinese Unifloral Honeys By F ree Amino Acid Profiles And Chemometric Methods. Sun, Z, Zhao, LL, Cheng, N, Xue, XF, Wu, LM, Zheng, JB, Cao, W. 2017

[2]The Effects Of Preparation And Cooking Processes On Vitamins And Antioxidant Capacity Of Sour And Spicy Potato Silk. Ren, X, Tang, TT, Xie, XF, Wang, WJ, Tang, XM, Brennan, CS, Zhang, J, Wang, ZD. 2020

[3]Tandem 13-Lipoxygenase Genes In A C.luster Confers Yellow-Green Leaf I n Cucumber. Ma, Huihui,Ma, Huihui,Su, Chenggang,Pan, Yu,Li, Jinhua,Ding, Yin,Pan, Yu,Li, Jinhua,Ding, Yin,Zhang, Xingguo,Zhang, Xingguo,Yang, Wei. 2019

[4]Light-Sensitive Albino Tea Plants And T.heir Characterization. Shi, Yun-Long,Liang, Yue-Rong,Ma, Shi-Cheng,Zheng, Xin-Qiang,Lu, Jian-Liang,Fu, Qiu-Yue,Shin, Young-Hwan,Wang, Kai-Rong,Ye, Jian-Hui,Li, Xu-Min,Yang, Rui. 2018

[5]Expression Of A Chromoplast-Specific Lycopene Beta-Cyclase Gene (Cyc-B) Is Implicated In Carotenoid Accumulation And Coloration In The Loquat. Hong, Min,Chi, Zhuo-Heng,Tang, Yue-Ming,Wang, Ri-Kui,He, Yi-Zhong,He, Ming-Yang,Wang, Yong-Qing,Deng, Qun-Xian. 2019

[6]Comparative Study On Chemical Composition, Polyphenols, Flavonoids, Carotenoids And Antioxidant Activities Of Various Cultivars Of Sweet Potato. Kourouma, V, Mu, TH, Zhang, M, Sun, HN. 2020

[7]The Impact Of Elevated Ozone O.n The Ornamental Features O f Two Flowering Plants (Tagetes Erecta Linn. Petunia Hybrida Vilm.). Yang, N, Wang, XK, Zheng, FX, Chen, YY. 2017

[8]Slaf-Based Construction Of A High-Density G.enetic Map And Its A pplication In Qtl Mapping Of Carotenoids Content In Citrus Fruit. Zheng, XJ, Tang, YQ, Ye, JL, Pan, ZY, Tan, ML, Xie, ZZ, Chai, LJ, Xu, Q, Fraser, PD, Deng, XX. 2019

[9]Transcription Of Lncrna Acos-As1 Is Essential To Trans-Splicing Between Slpsy1 And Acos-As1 That Causes Yellow Fruit In Tomato. Xiao, Y, Kang, BS, Li, M, Xiao, LJ, Xiao, H, Shen, HL, Yang, WC. 2020

[10]Zmpbf And Zmgamyb Transcription Factors I.ndependently Transactivate The Promoter O f The Maize (Zea Mays) Beta-Carotene Hydroxylase 2 Gene. Jin, X, Bai, C, Bassie, L, Nogareda, C, Romagosa, I, Twyman, RM, Christou, P, Zhu, CF. 2019

[11]Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice. Wellala C.K.D., Bi J., Liu X., Wu X., Lyu J., Liu J., Liu D., Guo C.. 2022

[12]The roles of soluble poly and insoluble tannin in the enzymatic browning during storage of dried persimmon. Zhou M., Chen J., Bi J., Li X., Xin G.. 2022

[13]Effect of photoperiod on vitamin E and carotenoid biosynthesis in mung bean (Vigna radiata) sprouts. Li J.,Lu Y.,Chen Honglin.,Wang Lixa.,Wang Suhua.,Guo X.,Cheng Xuzhen.. 2021

[14]Effects Of High Pressure Homogenization O.n Physical Stability And C arotenoid Degradation Kinetics Of Carrot Beverage During Storage. Liu, X, Liu, JN, Bi, JF, Cao, F, Ding, YY, Peng, J. 2019

[15]Discovery Of The Genomic Region And Candidate Genes Of The Scarlet Red Flesh Color (Y-Scr) Locus In Watermelon (Citrullus Lanatus L.). Li, N, Shang, JL, Wang, JM, Zhou, D, Li, NN, Ma, SW. 2020

[16]Biosynthesis and profiles of fatty acids, vitamin E and carotenoids during flax ( Linum usitatissimum L.) seed capsule maturation. Hong Wang,Caisheng Qiu,Yufu Wang,Xinbo Guo. 2021

[17]Juice Related Water-Soluble Pectin Characteristics A.nd Bioaccessibility Of Bioactive C ompounds In Oil And Emulsion Incorporated Mixed Juice Processed By High Pressure Homogenization. Wellala, CKD, Bi, JF, Liu, X, Liu, JN, Lyu, J, Wu, XY. 2019

[18]Apple Juice Concentrate Impregnation Enhances N.utritional And Textural Attributes O f The Instant Controlled Pressure Drop (Dic)-Dried Carrot Chips. Peng, J, Bi, JF, Yi, JY, Allaf, K, Besombes, C, Jin, X, Wu, XY, Lyu, J, Ali, MNHA. 2019

[19]Development Of A Method To Evaluate The Tenderness Of Fresh Tea Leaves Based On Rapid, In-Situ Raman Spectroscopy Scanning For Carotenoids. Zhang, YY, Gao, WJ, Cui, CJ, Zhang, ZZ, He, LL, Zheng, JK, Hou, RY. 2020

[20]Effect Of High Pressure Homogenization Combined With Juice Ratio On Water-Soluble Pectin Characteristics, Functional Properties And Bioactive Compounds In Mixed Juices. Wellala, CKD, Bi, JF, Liu, X, Liu, JN, Lyu, J, Zhou, M, Marszalek, K, Trych, U. 2020

作者其他论文 更多>>