茶、姜及其混合物抗氧化性能的评价

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-09-05 DOI:10.1080/15428052.2021.1972889

A. Giwa, V. Enujiugha

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引用次数: 1

摘要

本研究旨在利用绿茶和生姜提取物制备功能性饮料。茶姜混合物的混合比例为:茶100% (T1)，姜100% (G1)， TeaGinger 50%: 50% (T1G1)， TeaGinger 33.33%: 66.67% (T1G2)和TeaGinger 66.67: 33.33 (T2G1)。测定方法包括总酚含量(TPC)、总黄酮含量(TFC)、缩合单宁含量(CTC)、FRAP、ABTS自由基清除率、%DPPH自由基清除率和血浆蛋白羰基浓度(PC)。结果表明，G1对%ABTS和FRAP的抗氧化性能最低。T1和T1G2对%DPPH和PC的抗氧化能力最强，G1和T2G1对%DPPH的抗氧化能力最低，G1和T2G1对PC的抗氧化能力最低。T1对CTC的抗氧化作用最低，而其他样品对CTC的抗氧化作用较高。G1和T2G1对TPC的抗氧化作用最低，而T1G2和T1对TPC的抗氧化作用最高。T1对TFC的影响最大，G1、T1G1和T2G1对TFC的影响最小。这项研究有助于更好地了解茶和生姜等潜在抗氧化食品材料的组合如何影响产品的效力。

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Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends

ABSTRACT This study sought to produce a functional drink using green tea and ginger extracts. The mixing ratios used for the Tea- Ginger blends are: Tea 100% (T1), Ginger 100% (G1), TeaGinger 50%: 50% (T1G1), TeaGinger 33.33%: 66.67% (T1G2) and TeaGinger 66.67: 33.33 (T2G1). The assays carried out include Total Phenols Content (TPC), Total Flavonoids Content (TFC), Condensed Tannins Content (CTC), FRAP Assay, ABTS Radical scavenging assay, %DPPH Radical scavenging assay and Plasma Protein Carbonyl Concentration (PC). Results obtained shows that G1 exhibited the lowest antioxidant property for %ABTS, and FRAP. T1 and T1G2 exhibited the highest antioxidant property for %DPPH and PC, while G1 and T2G1 exhibited the lowest effect for %DPPH, and G1 & T2G1 exhibited the lowest effect for PC. T1 exhibited the lowest antioxidant effect for CTC, while the other samples exhibited high antioxidant effect for CTC. G1 and T2G1 exhibited lowest antioxidant effect for TPC, while T1G2 and T1 exhibited the highest effect. T1 exhibited the highest effect for TFC, while G1, T1G1 and T2G1 exhibited the lowest effect. This study contributes to a better understanding of how a combination of potentially anti-oxidative food materials like tea and ginger might influence the potency of the product.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations