绿角豆和熟角豆的理化性质和酚类特征比较

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-03-22 DOI:10.25177/jfst.1.3.1

Y. Benchikh, C. Paris, H. Louaileche, Céline Charbonne, M. Ghoul, L. Chebil, Sift Desk Journals Open Access Journals

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引用次数: 7

摘要

本文研究了成熟阶段对角豆果肉理化特性、酚类特征和抗氧化活性的影响。成熟期角豆果肉可溶性固形物总量、成熟度指数和糖含量增加，可滴定酸度、蛋白质、总酚含量和抗氧化活性降低。采用HPLC-DAD-MS对野生角豆、茜草角豆和肉角豆的酚类化合物进行了分析。没食子酸及其衍生物单烯丙基葡萄糖苷、二烯丙基葡萄糖苷、四烯丙基葡萄糖苷和四烯丙基葡萄糖苷是所研究角豆品种中鉴定出的主要酚类化合物。绿角豆果肉提取物中没食子单宁含量高于熟角豆果肉提取物。

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Comparative characterization of green and ripe carob (Ceratonia siliqua L.): physicochemical attributes and phenolic profile

In the present study, we investigated the effect of ripening stage on the physicochemical characteristics, phenolic profile, and antioxidant activity of carob (Ceratonia siliqua L.) pulp. Total soluble solids, maturity index, and sugar content of carob pulp increased at the ripe stage, whereas titratable acidity, protein, total phenolic contents, and antioxidant activity decreased. Analysis of phenolic compounds of three carob varieties (Wild, Sisam, and Fleshy) has been carried out by HPLC-DAD-MS. Gallic acid and its derivatives including monogalloylglucoside, digalloyl-glucoside, tetragalloyl-glucoside, and tetragalloylglucoside were the main identified phenolic compounds in the studied carob varieties. Gallotannin contents were higher in the extract of green carob pulp than in the ripe one.

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

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.