首页> 美国卫生研究院文献>Journal of Food Science and Technology >Effect of drying and storage on bioactive components of jambhul and wood apple
【2h】

Effect of drying and storage on bioactive components of jambhul and wood apple

机译:干燥和贮藏对果酱和木苹果生物活性成分的影响

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务,本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文,但由于OA文献来源多样且变更频繁,仍可能出现获取不到、文献不完整或与标题不符等情况,如果获取不到我们将提供退款服务。请知悉。
获取外文期刊封面目录资料

摘要

Jambhul and wood apple were subjected to two different drying methods to examine the effect of drying temperatures (80 °C and 60 °C) and influence of storage conditions viz., room temperature (25 °C) and refrigeration temperature (4 °C) on bioactive constituents of jambhul and wood apple powder for 90 days. Results showed that retention of phenolics, ascorbic acid and antioxidant capacity such as ABTS, DPPH and FRAP in jambhul and wood apple were high at 80 °C as compared to 60 °C in both tray and IR drying. Anthocyanin and flavonoid significantly (p < 0.05) decreased at 80 °C. Jambhul showed retention of 30.83 % TPC, 10.40 % TFC, 9.31 %, TMAC, 12.75 % ascorbic acid, 19.26 % ABTS activity, 98.71 % DPPH activity, and 27.78 % FRAP activitys in IR drying; whereas wood apple showed more retention of 25.74 % TPC, 61 % ascorbic acid, 10.31 % ABTS, 36.45 % DPPH and 0.27 % FRAP in tray drying (TD). During storage bioactive constituents in jambhul powder were preserved at refrigeration temperatures whereas in wood apple they were retained at room temperature.
机译:Jambhul和木苹果经历了两种不同的干燥方法,以检验干燥温度(80°C和60°C)的影响以及储存条件的影响,即室温(25°C)和冷藏温度(4°C) 90天内对蚕豆和木苹果粉的生物活性成分的影响。结果表明,果酱和木苹果中酚类,抗坏血酸和抗氧化剂能力(如ABTS,DPPH和FRAP)的保留温度在80°C下较高,而在托盘和IR干燥下均为60°C。在80°C下,花青素和类黄酮显着降低(p <0.05)。 Jambhul在红外干燥中显示保留了30.83%TPC,10.40%TFC,9.31%,TMAC,12.75%抗坏血酸,19.26%ABTS活性,98.71%DPPH活性和27.78%FRAP活性;而木苹果在托盘干燥(TD)中表现出更多的25.74%TPC,61%抗坏血酸,10.31%ABTS,36.45%DPPH和0.27%FRAP保留率。在储存过程中,果酱中的生物活性成分被保存在冷藏温度下,而在木苹果中则被保留在室温下。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
代理获取

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号