Effects of steam explosion pretreatment on the physicochemical properties, phenolic profile and its antioxidant activities of Baphicacanthus cusia (Nees) Bremek. leaves
Xingying Xue , Zhiwen Qi , Changwei Zhang , Xianghui Kong , Jiandu Lei , Hao Zhou , Chengzhang Wang
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引用次数: 0
Abstract
The intention of this work is to explore the effects of steam explosion (SE) pretreatment on physical properties, phenolic components and antioxidant activities of Baphicacanthus cusia (Nees) Bremek (BCB) Leaves. Under optimal SE condition of 1.3 MPa for 30s, a significant 74.52 % increase in total phenolic content and 38.16–109.14 % rise in antioxidant activities were achieved. According to Fick's second law, the increase in SE intensity improved the diffusion efficiency of phenolics, increasing the rate constant from 2.79 × 10−2 min−1 to 21.85 × 10−2 min−1. In addition, 9 main phenolic components of BCB leaves extracts were further identified by HPLC-IT-TOF-MS2, and the effects of SE treatment on their contents were analyzed. The results suggested SE process enhanced the dissolution of phenolics and caused the degradation of primary flavonoid glycosides into aglycones. Moreover, SE also induced the isomerization of chlorogenic acid into neochlorogenic acid. This study will help to advance the high-value development and application of phenolics in BCB leaves.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.