干燥和冷对储存期间的植物化学特性的影响
Taha M Rababah1, Muhammad H Al-U'datt1, Malak Angor2
1Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
ACS omega
|October 2, 2023
概括
适当地冷和浸泡,特别是在用硫酸处理后,与空气干燥相比,最好在六个月内保持其宝贵的植物化学物质和抗氧化活性. 这确保了食品工业的更高的营养价值.
科学领域:
- 农业科学 农业科学
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
背景情况:
- (Abelmoschus esculentus L.) 以其丰富的营养成分,特别是其植物化学成分而闻名.
- 了解收获后处理对植物化学物质含量的影响,对于维持的健康益处至关重要.
研究的目的:
- 评估不同储存条件 (空气干燥和冷) 对的植物化学特征的影响.
- 评估硫酸 (Na2SO4) 处理对储存中的植物化学保存的影响.
主要方法:
- 树样本经过空气干燥和冷,存储期为6个月.
- 植物化学分析包括总含量,黄含量,素含量和抗氧化活性.
- 经过处理 (Na2SO4溶液) 和未经处理的石样本之间的比较.
主要成果:
- 空气干燥和冷都导致了总,黄,氨酸和抗氧化剂活性的显著减少.
- 与未经处理的样本相比,用Na2SO4溶液处理的露呈现出更高的植物化学水平.
- 与空气干燥相比,冷表明植物化学物质在六个月的保存时间里比空气干燥更好.
结论:
- 冷和浸泡方法,特别是Na2SO4处理,在随着时间的推移中更有效地保留了的植物化学特性.
- 适当的储存技术对于食品工业中维护的营养质量至关重要.
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