干燥方法对科特迪瓦伏牛花生化和抗氧化特性的影响

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2023-11-17 DOI:10.21603/2308-4057-2024-2-601

Boidi Blaise Koffi, Oscar Jaurès Gbotognon, Songuimondenin Soro, E. Kouadio

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引用次数: 0

摘要

在科特迪瓦，野生蘑菇 Volvariella volvacea 被广泛采摘和食用。然而，由于水分含量高，它极易变质。本研究旨在确定三种干燥方法对伏瓦拉蘑菇粉的生化和矿物质成分以及抗氧化特性的影响。通过日晒、烘箱干燥和冷冻干燥获得了三种伏牛花粉。按照标准分析方法对每种粉末的生化成分和矿物质成分进行了分析。粉末甲醇提取物的抗氧化成分分析采用比色法或滴定法，抗氧化能力测定采用 DPPH（2,2-二苯基-1-苦基-肼-水合物）清除法和铁还原抗氧化力法。与烘干粉和晒干粉相比，伏牛花冻干粉的水分含量更高（更低）。冻干粉的蛋白质、灰分和纤维含量也最高。此外，冻干粉的铁、镁、钠和钾含量也最高。在抗氧化成分方面，冻干粉的总酚类化合物、类黄酮和维生素 C 含量最高。同样，冻干粉的 DPPH 清除率和铁还原抗氧化能力也最强。我们的研究表明，冷冻干燥能更好地保留伏牛花蘑菇中的必需营养成分和抗氧化成分，而日晒则会导致这些化合物的更大损失。

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Effects of drying methods on the biochemical and antioxidant properties of Volvariella volvacea from Côte d’Ivoire

The wild mushroom Volvariella volvacea is widely picked and consumed in Côte d’Ivoire. However, it is highly perishable due to its high moisture content. This study aimed to determine the effects of three drying methods on the biochemical and mineral composition, as well as antioxidant properties, of V. volvacea powders. Three V. volvacea powders were obtained by sun drying, oven drying, and freeze-drying. Each powder was analyzed for its biochemical and mineral composition according to standard analytical methods. The powder methanolic extracts were analyzed for their antioxidant components by colorimetric methods or titration, while their antioxidant capacities were determined by using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) scavenging and the ferric reducing antioxidant power. The freeze-dried powder of V. volvacea had a better (lower) moisture content than the oven-dried and sun-dried powders. The highest protein, ash, and fiber contents were also recorded in the freeze-dried powder. In addition, freeze-drying provided the highest contents of iron, magnesium, sodium, and potassium. Regarding the antioxidant components, the freeze-dried powder showed the highest levels of total phenolic compounds, flavonoids, and vitamin C. Similarly, freeze-drying provided the best antioxidant capacities in terms of DPPH scavenging and the ferric reducing antioxidant power. Our study showed that freeze-drying ensured a better retention of essential nutrients and antioxidant components in the mushroom V. volvacea, while sun-drying led to greater losses of these compounds.

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.