评估七种不同干燥处理对绿茶(中国山茶或印度山茶)叶片总黄酮、酚类、维生素 C 含量、叶绿素、抗氧化活性和色泽的影响。

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Sahar Roshanak, Mehdi Rahimmalek, Sayed Amir Hossein Goli
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引用次数: 0

摘要

评估了七种干燥处理(日晒、阴干、烘箱 60 ℃、烘箱 80 ℃、烘箱 100 ℃、微波和冷冻干燥)对绿茶总黄酮(TFC)、酚类(TPC)、抗氧化活性、维生素 C 和色泽特征的影响。总的来说,烘干增加了抗氧化活性、总黄酮、总黄酮和叶绿素含量,而导致维生素 C 含量下降。烘干温度分别为 60 ℃ 和 100 ℃ 时,总黄酮(209.17 毫克没食子酸/克重)和总黄酮(38.18 毫克槲皮素/克重)含量最高。在各种方法中,60 °C 烘箱干燥法的自由基清除活性最高(IC50 = 167.166 μg/ml),而微波法的自由基清除活性最低(IC50 = 505.5 μg/ml)。在还原力检测中也观察到类似的趋势。冷冻干燥法获得的维生素 C(16.36 mg/100gDM)和叶绿素 a(17.35 mg/l)最高。最后,日晒法和冷冻干燥法分别被认为是绿茶叶片最终色泽最差和最理想的干燥方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves.

The effect of seven drying treatments (sun, shade, oven 60 °C, oven 80 °C, oven 100 °C, microwave and freeze-drying) were evaluated with respect total flavonoid (TFC), phenolic (TPC), antioxidant activity, vitamin C and color characteristics of green tea. In general, drying increased antioxidant activity, TPC, TFC and chlorophyll content, while it led to a decrease in vitamin C. The highest TPC (209.17 mg Gallic acid/gdw) and TFC (38.18 mg Quercitin/gdw) were obtained in oven drying at 60 and 100 °C, respectively. Among methods, oven drying at 60 °C revealed the highest radical scavenging activity (IC50 = 167.166 μg/ml), while microwave showed the lowest one (IC50 = 505.5 μg/ml). Similar trend was also observed in reducing power assay. The highest vitamin C (16.36 mg/100gDM) and Chlorophyll a (17.35 mg/l) were obtained in freeze drying. Finally, sun and freeze drying methods were considered as the least and the most desirable drying methods, respectively the final color of green tea leaves.

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来源期刊
CiteScore
7.70
自引率
0.00%
发文量
274
审稿时长
11 months
期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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