甜菜茎叶在食品加工过程中的生物活性成分及抗氧化活性

Q4 Agricultural and Biological Sciences

Boletim Centro de Pesquisa de Processamento de Alimentos Pub Date : 2020-10-05 DOI:10.5380/BCEPPA.V36I2.59225

I. M. Lorizola, Vitor Xavier Crivelin, R. M. Bezerra, Luane Freitas Ferla, Nathália Valim Francischini, L. L. Machado, C. Capitani

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引用次数: 1

摘要

采用FRAP和DPPH法，研究了不同烹饪方法(烘烤和蒸煮)对甜菜(Beta vulgaris L.)茎叶水提物和乙醇提物的植物化学成分和抗氧化活性的影响。与生甜菜茎和生甜菜叶相比，蒸45分钟后酚类化合物的浓度增加(p < 0.05)。相比之下，我们观察到这些化合物的减少(p < 0.05)，当甜菜叶和茎烘烤。制备提取物的溶剂类型也影响植物化学物质的浓度和抗氧化活性。乙醇提取物对蒸制样品中酚类化合物的提取效率更高，DPPH法测定的抗氧化值最高(p < 0.05)。结果表明，甜菜叶和茎应蒸熟后食用。这种蔬菜可以促进均衡饮食中的酚类化合物，有助于减少食物浪费。

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BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY DURING FOOD PROCESSING OF BEET STALKS AND LEAVES (Beta vulgaris L.)

We assessed the effect of cooking methods (baking and steaming) on the phytochemicals and antioxidant activity of aqueous and ethanolic extracts of beet (Beta vulgaris L.) stalks and leaves using FRAP and DPPH assays. Steaming for 45 minutes increased (p < 0.05) the concentration of phenolic compounds compared to raw beet stalks and leaves. In contrast, we observed a reduction of these compounds (p < 0.05) when beet leaves and stalks were baked. The type of solvent used to prepare the extracts also influenced the concentration of phytochemicals and antioxidant activity. The ethanolic extract was more efficient in extracting phenolic compounds from the steamed samples and yielded the highest antioxidant values measured by the DPPH assay (p < 0.05).. The results suggest that beet leaves and stalks should be consumed after steaming. This vegetable can contribute to phenolic compounds in a balanced diet, contributing to the reduction of food waste.

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来源期刊

Boletim Centro de Pesquisa de Processamento de Alimentos Agricultural and Biological Sciences-Animal Science and Zoology

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期刊介绍： The CEPPA Bulletin publishes unpublished technical-scientific papers (unpublished or submitted to another journal), resulting from research and bibliographic reviews in the area of science, technology, food engineering and the like. Originals in English (priority) are accepted, which comply with the normative provisions of the newspaper. The opinions expressed in articles are the sole responsibility of the authors. The Bulletin reserves the right to adapt the originals to maintain the homogeneity of the publication, always respecting the author''s style. The CEPPA Bulletin is indexed in Scopus, Food Science and Technology Abstract (FSTA), CAB Abstract, Chemical Abstract (CA), Latin American and Caribbean Literature in Health Sciences (LILACS) databases and Periodical Literature in Agricultural Sciences (PERI).