生物活性化合物的稳定性和树汁 (Rosa spp.) 中的抗氧化活性
Fabiola Peña1,2, Felipe González3, Felipe Jiménez-Aspee4
1Departamento de Ciencias Químicas y Recursos Naturales, Scientific and Technological Bioresource Nucleus BIOREN-UFRO, Universidad de La Frontera, Temuco 4811230, Chile.
Molecules (Basel, Switzerland)
|June 19, 2024
概括
花汁的稳定性取决于储存条件,而不是巴氏杀菌. 冷藏样品,无论是巴氏杀菌还是非巴氏杀菌,都保留了更高的抗氧化活性和更长时间的生物活性化合物.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 植物化学 植物化学
背景情况:
- 花果富含生物活性化合物,具有高抗氧化活性 (AA).
- 传统上,花被用于果,灌注和果汁.
- 了解花果汁的稳定性对于保持其健康益处至关重要.
研究的目的:
- 为了评估花果汁在八个月的稳定性.
- 确定不同处理和储存条件对生物活性化合物和抗氧化活性的影响.
- 为了将特定化合物的变化与整体抗氧化能力相关联.
主要方法:
- 使用染色学和光谱学方法进行分析.
- 在三个条件下评估果汁的稳定性:未经巴氏杀菌-冷,经巴氏杀菌的室温和经巴氏杀菌的冷.
- 测量个体和总化合物的度,以及8个月的抗氧化活性.
主要成果:
- 总的化合物在治疗过程中平均减少了57%.
- 亚酸含量显著下降,在第六周消失.
- 在未经巴氏消毒的冷藏样品和巴氏消毒的冷藏样品中观察到最高的稳定性,这表明储存条件是关键.
- 特定化合物和抗氧化活性之间的相关性因治疗和测定而异 (TEAC,CUPRAC).
结论:
- 花汁的稳定性主要受到储存条件 (冷藏) 的影响,而不是巴氏杀菌.
- 尽管化合物降解,但在冷果汁中仍然存在显著的抗氧化活性,这对健康有好处.
- 进一步的研究可以优化加工和储存,以最大限度地延长花的有益性质的保质期.
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