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半加工果皮中的微量营养素和反营养素含量:促进免疫力
Eridiong O Onyenweaku1, Hema Kesa1
1Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa.
可食用的水果皮含有丰富的必需微量营养素和抗氧化剂. 这项研究发现,加工这些皮肤的食添加剂可以增强食物和增强免疫力,显示出它们重要的营养潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 农业科学 农业科学
背景情况:
- 果实是微量营养素的重要来源,尽管含有有益的化合物,但果皮经常被丢弃.
- 可食用的水果皮含有必需的营养素和抗氧化剂,可以促进疾病预防和整体健康.
研究的目的:
- 为了评估十种常见的食用水果皮的微量营养素和反营养素概况.
- 确定果皮作为有价值的食添加剂的潜力.
主要方法:
- 使用实验室分析进行量化,实验性研究设计.
- 根据AOAC标准方法确定水果皮中的矿物质,维生素和抗营养素.
- 使用ANOVA进行数据的统计分析.
主要成果:
- 是最丰富的矿物质,其次是. 的皮肤显示出维生素C含量最高的维生素C.
- 观察到铁,和维生素K的显著度.
- 化和植物酸是主要的反营养素,所有值都在安全范围内.
结论:
- 果皮是微量营养素和抗氧化剂的宝贵来源.
- 加工果皮作为食添加剂可以丰富食物并支持免疫力.
- 这项研究强调了水果皮作为食品添加剂的显著营养潜力.
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