{"title":"韭菜速溶香料的营养成分、脂肪酸含量及抗氧化特性","authors":"Phuritshabam Vivekanandini Devi, Jaswinder Kaur Brar, Yaisna Rajkumari","doi":"10.1007/s11696-025-04108-2","DOIUrl":null,"url":null,"abstract":"<div><p>The objective of the experiment was to formulate a nutritionally enhanced instant spice mix using Chinese chive (<i>Allium odorum)</i> and then assess its nutritional composition, fatty acid content, antioxidant profile, and conduct storage tests. Along with other frequently used spices, Chinese chives were put in varying amounts to the prepared dishes—dhal fry, vegetable soup, and sprouting bean salad—in order to assess their organoleptic qualities.Nutritional analysis shows a significant presence of dietary fiber (16.11 g/100 g), total phenol (988.76 GAE/100 g), total flavonoid (821.28 mg CE/100 g), and chlorophyll content (27.59–32.99 µ/g). In addition, it possess high antioxidant properties such as DPPH inhibition (47.07), ABTS inhibition (37.29), FRAP (2.57 µmolFe(II)/g), ORAC (4.17 µmol TE/g). Furthermore, an abundance of linoleic, α-linolenic and oleic acids was displayed. Chinese chive instant spice mix that displayed the highest level of acceptability was selected for storage studies for 90 days by determining moisture, free fatty acid, and peroxide values by withdrawing periodically every month. The spice mix's quality parameters did not significantly change; however, there was a minor increase in moisture content—from 7.54 to 7.74%. Nevertheless, no notable variations were discovered, indicating that the created spice blends may be kept for three months with little alterations. Because of its high nutritional and antioxidant potential, this study suggests that Chinese chives can be utilized to make a nutritious spice mix that delivers health-beneficial chemicals.</p></div>","PeriodicalId":513,"journal":{"name":"Chemical Papers","volume":"79 8","pages":"5087 - 5100"},"PeriodicalIF":2.5000,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nutritional composition, fatty acid content and antioxidant profile of Chinese chive (Allium odorum) instant spice mix\",\"authors\":\"Phuritshabam Vivekanandini Devi, Jaswinder Kaur Brar, Yaisna Rajkumari\",\"doi\":\"10.1007/s11696-025-04108-2\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The objective of the experiment was to formulate a nutritionally enhanced instant spice mix using Chinese chive (<i>Allium odorum)</i> and then assess its nutritional composition, fatty acid content, antioxidant profile, and conduct storage tests. Along with other frequently used spices, Chinese chives were put in varying amounts to the prepared dishes—dhal fry, vegetable soup, and sprouting bean salad—in order to assess their organoleptic qualities.Nutritional analysis shows a significant presence of dietary fiber (16.11 g/100 g), total phenol (988.76 GAE/100 g), total flavonoid (821.28 mg CE/100 g), and chlorophyll content (27.59–32.99 µ/g). In addition, it possess high antioxidant properties such as DPPH inhibition (47.07), ABTS inhibition (37.29), FRAP (2.57 µmolFe(II)/g), ORAC (4.17 µmol TE/g). Furthermore, an abundance of linoleic, α-linolenic and oleic acids was displayed. Chinese chive instant spice mix that displayed the highest level of acceptability was selected for storage studies for 90 days by determining moisture, free fatty acid, and peroxide values by withdrawing periodically every month. The spice mix's quality parameters did not significantly change; however, there was a minor increase in moisture content—from 7.54 to 7.74%. Nevertheless, no notable variations were discovered, indicating that the created spice blends may be kept for three months with little alterations. Because of its high nutritional and antioxidant potential, this study suggests that Chinese chives can be utilized to make a nutritious spice mix that delivers health-beneficial chemicals.</p></div>\",\"PeriodicalId\":513,\"journal\":{\"name\":\"Chemical Papers\",\"volume\":\"79 8\",\"pages\":\"5087 - 5100\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-05-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Chemical Papers\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11696-025-04108-2\",\"RegionNum\":4,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"Engineering\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Chemical Papers","FirstCategoryId":"92","ListUrlMain":"https://link.springer.com/article/10.1007/s11696-025-04108-2","RegionNum":4,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"Engineering","Score":null,"Total":0}
Nutritional composition, fatty acid content and antioxidant profile of Chinese chive (Allium odorum) instant spice mix
The objective of the experiment was to formulate a nutritionally enhanced instant spice mix using Chinese chive (Allium odorum) and then assess its nutritional composition, fatty acid content, antioxidant profile, and conduct storage tests. Along with other frequently used spices, Chinese chives were put in varying amounts to the prepared dishes—dhal fry, vegetable soup, and sprouting bean salad—in order to assess their organoleptic qualities.Nutritional analysis shows a significant presence of dietary fiber (16.11 g/100 g), total phenol (988.76 GAE/100 g), total flavonoid (821.28 mg CE/100 g), and chlorophyll content (27.59–32.99 µ/g). In addition, it possess high antioxidant properties such as DPPH inhibition (47.07), ABTS inhibition (37.29), FRAP (2.57 µmolFe(II)/g), ORAC (4.17 µmol TE/g). Furthermore, an abundance of linoleic, α-linolenic and oleic acids was displayed. Chinese chive instant spice mix that displayed the highest level of acceptability was selected for storage studies for 90 days by determining moisture, free fatty acid, and peroxide values by withdrawing periodically every month. The spice mix's quality parameters did not significantly change; however, there was a minor increase in moisture content—from 7.54 to 7.74%. Nevertheless, no notable variations were discovered, indicating that the created spice blends may be kept for three months with little alterations. Because of its high nutritional and antioxidant potential, this study suggests that Chinese chives can be utilized to make a nutritious spice mix that delivers health-beneficial chemicals.
Chemical PapersChemical Engineering-General Chemical Engineering
CiteScore
3.30
自引率
4.50%
发文量
590
期刊介绍:
Chemical Papers is a peer-reviewed, international journal devoted to basic and applied chemical research. It has a broad scope covering the chemical sciences, but favors interdisciplinary research and studies that bring chemistry together with other disciplines.