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收获后储存条件对天然杏仁的多组成和抗氧化活性的影响
Agnese Ragno1, Martina Imbesi1, Teresa Gervasi2
1Department of Chemical, Biological, Pharmaceutical and Environmental Sciences (ChiBioFarAm), University of Messina, Messina, Italy.
Frontiers in nutrition
|May 8, 2025
概括
正确储存天然杏仁可以保护它们的健康益处. 冷藏,黑暗的条件是长期杏仁多和抗氧化剂稳定性的最佳选择.
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
- 农业科学 农业科学
背景情况:
- 收获后储存天然杏仁 (Prunus dulcis) 对于保持质量至关重要.
- 储存可能会影响微生物污染,多成分和抗氧化能力.
- 这项研究的重点是Fascionello杏仁品种.
研究的目的:
- 评估不同收获后储存条件对天然杏仁的影响.
- 为了评估微生物稳定性,多性特征和抗氧化活性.
- 了解生物活性化合物随时间的变化.
主要方法:
- 杏仁在三个条件下存储:在有光的情况下保持室温,在黑暗中保持室温,在黑暗中保持4°C.
- 微生物学稳定性是使用标准板数来评估的.
- 用光谱光度和光谱度测试测量了多含量和抗氧化活性.
- 使用了RP-LC-DAD-ESI-MS/MS和化学分析.
主要成果:
- 在任何存储条件下都没有发现显著的微生物污染.
- 聚醇含量在3个月内减少,特别是在黑暗中的室温下.
- 冷藏 (4°C) 有助于保持高水平的多和黄.
- 抗氧化活性与多醇含量相关,在冷藏下稳定.
结论:
- 收获后的储存显著影响杏仁的多和抗氧化特性.
- 短期存储 (≤6个月) 可以利用室温和光.
- 长期储存 (> 6 个月) 从冷和黑暗的条件中获益,以保存生物活性化合物.
- 研究结果为优化食品,营养药品和制药行业的储存提供了洞察力.
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