在干燥和提取后,探索未充分利用的酸盐部分
Ashiq Hussain1, Faiza Iftikhar Gorsi2, Muhammad Qasim Ali3
1Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; Punjab Food Authority Lahore, Lahore 54000, Pakistan.
Food chemistry
|November 23, 2024
概括
珍视被忽视的酸盐 (Sechium edule) 副产品,如芽,根和叶子,揭示了丰富的生物活性化合物. 这些发现突显了它们作为有价值的食品成分的潜力,促进了可持续农业.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 未充分利用的作物提供了新的生物活性成分,引发了对利用其副产品的兴趣.
- 被忽视的农作物,如茶叶 (Sechium edule) 代表了功能性食品成分的大部分未开发的资源.
- 植物副产品的环保加工对于可持续的食品系统至关重要.
研究的目的:
- 为了研究各种酸盐部分的化学成分,植物化学特征和抗氧化能力.
- 评估使用酸盐副产品作为有价值的生物活性化合物的来源的可行性.
- 为了确定富含抗氧化剂和矿物质的特定酸盐部分,用于潜在的食品应用.
主要方法:
- 微波干燥和超声波辅助提取被用于加工酸盐分数.
- 化学成分的全面分析,包括灰,纤维,水分,碳水化合物,脂肪和蛋白质.
- 植物化学查,黄和胡卜素,以及矿物质含量 (Ca,K,Mg,P,Fe,Zn) 的确定.
- 使用已建立的测定方法评估抗氧化剂活性.
主要成果:
- 叶芽含有丰富的灰,纤维,,黄和酸,表现出最高的抗氧化活性.
- 叶子含有较高的胡卜素,而纸含有丰富的水分和碳水化合物.
- 种子含有大量的脂肪和蛋白质.
- 发芽,叶子,根和皮表现出高水平的必需矿物质,如,和.
结论:
- 酸盐的副产品,特别是芽,根和叶,是各种生物活性化合物和矿物质的丰富来源.
- 这项研究证实了豆副产品在食品工业中具有价值化潜力.
- 利用这些被忽视的植物部位为粮食资源管理提供了一种可持续的方法.
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