在曼哥斯丁周围岩石的多氧化酶,抗氧化剂和基特征中,白化诱导的变化
Giroon Ijod1, Nur Izzati Mohamed Nawawi1, Rabiha Sulaiman1
1Department of Food Technology, Faculty of Food Science and Technology, Jalan Universiti 1, 43400, Universiti Putra Malaysia, Selangor, Malaysia.
Food technology and biotechnology
|January 20, 2025
概括
蒸汽漂白90秒钟的红树木皮是保存安东和抗氧化物质最有效的方法. 这种方法使多氧化酶 (PPO) 失活,同时保持自然色素的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 自然产品 化学 化学
背景情况:
- 蒙古中含有的安托西亚宁是有价值的天然染色剂.
- 通过聚氧化酶 (PPO) 进行的酶性色降低了酸的稳定性.
- 需要有效的保存方法来保持曼戈斯皮质量.
研究的目的:
- 为了研究热水和蒸汽漂白对红树木皮的影响.
- 评估对PPO活性,性质和抗氧化特性的影响.
- 为了确定最佳的漂白条件,以保存生物活性化合物.
主要方法:
- 红树叶周岩被用100°C的热水或蒸汽在不同时间段 (0-120秒) 进行了白化.
- 测量了剩余的PPO活性,总含量 (TPC),总氨酸,抗氧化活性,棕色指数和颜色.
- 用液体色谱-质谱法 (LC-MS) 识别了化合物.
主要成果:
- 这两种白色化方法都显著降低了PPO活动.
- 热水漂白比蒸汽漂白 (t1⁄2=121.1秒) 更快地 (t1⁄2=59.0秒) 禁用了PPO.
- 蒸汽漂白90秒最佳保存的抗氧化能力 (9135μmol/g TE),Fe (III) 降解功率 (9729μmol/g TE),总安托素 (3.03 mg/g) 和TPC (1057 mg/g 酸等效).
结论:
- 90秒的蒸汽漂白是最有效和最具成本效益的方法,可以保存红杉皮的生物活性化合物,特别是酸盐.
- 这项研究为食品行业提供了有价值的见解,以利用红杉皮作为天然着色剂.
- 这些发现有助于理解白化对水果果皮质量和稳定性的影响.
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