韭菜速溶香料的营养成分、脂肪酸含量及抗氧化特性

IF 2.5 4区 化学 Q2 Engineering
Phuritshabam Vivekanandini Devi, Jaswinder Kaur Brar, Yaisna Rajkumari
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引用次数: 0

摘要

本试验旨在以韭菜为原料,配制一种营养增强的即食香料,并对其营养成分、脂肪酸含量、抗氧化特性进行评价,并进行贮藏试验。和其他常用的香料一起,韭菜被放入不同数量的菜肴中——炒饭、蔬菜汤和豆芽沙拉——以评估它们的感官品质。营养分析表明,其膳食纤维含量为16.11 g/100 g,总酚含量为988.76 GAE/100 g,总黄酮含量为821.28 mg CE/100 g,叶绿素含量为27.59 ~ 32.99µ/g。此外,它还具有较高的抗氧化性能,如抑制DPPH(47.07),抑制ABTS(37.29),抑制FRAP(2.57µmol fe (II)/g),抑制ORAC(4.17µmol TE/g)。此外,亚油酸、α-亚麻酸和油酸含量丰富。选择可接受度最高的韭菜速溶香料进行90天的储存研究,通过每月定期提取,测定其水分、游离脂肪酸和过氧化值。混合香料的质量参数变化不显著;水分含量从7.54%增加到7.74%,增幅较小。然而,没有发现明显的变化,表明创造的香料混合物可以保存三个月,几乎没有变化。由于其高营养和抗氧化潜力,这项研究表明,韭菜可以用来制作一种营养丰富的香料混合物,提供有益健康的化学物质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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.

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来源期刊
Chemical Papers
Chemical Papers Chemical 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.
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