对西兰花副产品的生物活性化合物,功能性质和应用的全面分析
Iris Gudiño1,2, Rocío Casquete1,2, Alberto Martín1,2
1Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain.
Foods (Basel, Switzerland)
|December 17, 2024
概括
花的副产品含有丰富的有益化合物,如葡萄糖和硫,具有抗氧化和抗癌作用. 利用这些未充分利用的部分促进了可持续性,并自然增强了食品产品.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 常被丢弃的西兰花副产品含有有价值的生物活性化合物.
- 这些副产品富含葡萄糖酸盐 (如葡萄糖),硫,化合物 (kaempferol, quercetin),维生素,矿物质和蛋白质.
研究的目的:
- 突出西兰花副产品的营养和功能价值.
- 探索它们在食品工业中的潜在应用以及它们对可持续发展的贡献.
主要方法:
- 采用了诸如超声波辅助提取和冷干燥等提取技术.
- 使用高性能液态染色体质谱法 (HPLC-MS) 进行了表征.
主要成果:
- 花叶表现出高蛋白质含量,并且富含化合物.
- 鉴定和量化了诸如葡萄糖和硫福拉之类的生物活性化合物.
- 处理方法有效地集中了这些有益的化合物.
结论:
- 菜副产品由于其生物活性化合物,提供了显著的营养和健康益处.
- 它们可以用作天然食品添加剂和功能成分,促进循环经济和减少农业废物.
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