Comparison of antioxidant properties of dried and fresh daylily flowers and their impact on lipid and protein oxidation during cooking and in vitro digestion of mutton

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-03-03 DOI:10.1016/j.ijgfs.2025.101147

Yucan Wu , Lihan Cha , Dong Han , Qiang Xie , Xiaobing Liu , Chunhui Zhang , Jing Wang , Feng Huang

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Abstract

The objective of this study was to evaluate the antioxidant activity of dried and fresh daylily flowers, the changes in antioxidant activity of dried daylily flowers after cooking and in vitro digestion, and the effects of dried daylily flowers on lipid and protein oxidation in mutton during cooking and in vitro digestion. The results indicated that 56 and 67 polyphenols were identified in fresh and dried daylily flowers, respectively, and the new polyphenols produced in dried daylily flowers were primarily non-flavonoids. The antioxidant capacity of total polyphenols and flavonoids in dried daylily flowers was stronger than that of fresh daylily flowers. The antioxidant capacity of total polyphenols in dried daylily flowers was enhanced after cooking and in vitro digestion. The addition of dried daylily flowers before cooking mutton significantly (P < 0.05) reduced fat and protein oxidation in the mutton, with inhibition rates of 13.65% for lipid peroxide (LPO), 25.31% for thiobarbituric acid reactive substances (TBARS), and 14.46% for protein carbonyl content. Meanwhile, dried daylily flowers also reduced protein and lipid oxidation in mutton during the digestion process. These findings demonstrated that dried daylily flowers exhibit strong antioxidant effects, and their addition before cooking can effectively reduce lipid and protein oxidation in mutton during cooking and digestion.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.