热处理对芙蓉果汁理化参数和自由基清除剂提取率的影响

M. Balde, Harouna Tirera, I. Ndoye, Rokhaya Gueye, Adama Diédhiou, Yoro Tine, D. Fall, M. Seck, Amadou Diop, A. Fall, S. Sarr, A. Wélé
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引用次数: 0

摘要

木芙蓉(Hibiscus sabdariffa)又名洛神花,是一种灌木,一般高一到两米。开花后,根据品种的不同,会出现白色或红色的花萼。非洲人非常珍视这些花萼,将其制成果汁饮用。因此,这项工作旨在研究热对果汁物理化学参数的影响。pH 值使用 pH 计测定,电导率使用电导率计测定。多酚通过三氯化铁反应和 Folin-Ciocalteu 试剂进行定量。抗自由基活性用 ABTS 法测定,矿物质含量用原子吸收光谱仪测定。结果表明,在 100°C 下生产果汁可以提取更多的植物化学化合物,其中包括:黄酮类化合物(66.6 毫克 EQ/100 克干提取物)和多酚类化合物(49.3 毫克 EAG/100 克干提取物)。研究结果还显示,与本研究中的其他果汁相比,100°C 下提取的果汁具有更强的抗自由基能力。事实上,100°C 提取的最低浓度果汁(0.446 毫克/毫升)的抑制百分比最高。因此,这项研究确定了制备芙蓉沙巴果汁的最佳温度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of heat treatment on physico-chemical parameters and extractability of free radical scavengers from Hibiscus sabdarifa juice
Hibiscus sabdariffa also known as Roselle is a shrub generally measuring between one and two meters in height. After flowering, white or red calyxes appear, depending on the variety. These calyxes are highly prized by African populations for the production of drinking juice. Thus, this work was initiated to study the thermal effects on physico-chemical parameters of the juice obtained. The pH was determined using a pH meter, the conductivity using a conductivity meter. Polyphenols were quantified by the ferric chloride reaction and Folin-Ciocalteu's reagent. The antiradical activity was determined by the ABTS method and the mineral content was determined using an atomic absorption spectrometer. According to the results, the production of juice at 100°C allowed the extraction of more phytochemical compounds among which: flavonoids (66.6 mg EQ/100 g dry extract) and polyphenols (49.3 mg EAG/100 g dry extract). The results also showed a better anti-free radical capacity for the juice obtained at 100°C compared to the other juices in this study. Indeed, the highest percentage of inhibition was obtained with the lowest concentration of juice extracted at 100°C (0.446 mg/mL). Hence, this study allowed the determination of the optimal temperature for preparing hibiscus sabdarifa juice.
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