根据造条件,Yerba Mate的物理化学和生物活性特性发生了变化
Katarzyna Najman1, Rafał Rajewski1, Anna Sadowska1
1Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Molecules (Basel, Switzerland)
|June 19, 2024
概括
一次在较低温度 (70°C) 造的耶巴马特注会产生更高的抗氧化化合物和活性. 与双重造相比,Yerba Mate的单次造保留了更多的生物活性物质,并提供了更大的健康益处.
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:
- 耶巴马特 (Ilex paraguariensis) 富含生物活性化合物,特别是抗氧化剂.
- 关于造条件如何影响Yerba Mate的生物活性特征和物理化学性质的数据有限.
- 了解这些影响对于优化yerba mate的健康益处至关重要.
研究的目的:
- 为了评估Yerba Mate输液的物理化学特性.
- 为了确定单个和双重造以及温度 (70°C和100°C) 对生物活性化合物含量和抗氧化活性的影响.
主要方法:
- 在70°C和100°C的单次和双次造过程中制备耶巴马特注.
- 物理化学性质的分析,包括仪器颜色测量 (L*a*b*坐标).
- 素,咖啡因,酸,黄酸,胡卜素,总多和抗氧化活性 (TEAC测定) 的量化.
主要成果:
- 相比于双造的输液,单造的输液中色素,咖啡因,胡卜素,酸,黄酸,总聚醇和抗氧化活性显著更高.
- 较低的造温度 (70°C) 导致总多含量和抗氧化活性更高.
- 100°C的素和胡卜素含量高于70°C;颜色参数 (ΔE,L*a*b*) 根据造条件显示出显著的变化.
结论:
- 在70°C的温度下单次造yerba mate,最大限度地提取有益的生物活性化合物,特别是抗氧化剂.
- 造条件显著影响耶巴马特输液的植物化学特征和物理化学特性.
- 建议将单品造的耶巴马特纳入日常饮食,因为它含有丰富的抗氧化剂和潜在的健康益处.
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