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The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: investigation in vitro
Abstrakt
This research was performed in order to compare the water and acetone extracts of raw and boiled for 10, 20, 40 and 60 min Korean lotus roots (KLR) and Polish white onion (PWO) in the contents of theirbioactive compounds, antioxidant activity and thermostability.It was found that polyphenols (mg GAE/g), flavanols (mg GAE/g), flavonoids (mg CE/g), anthocyanins (mg CGE/kg) and tannins (mg CE/g) in water extract of raw lotus roots were 14.18 - 0.7, 8.41 0.5,1.09 0.06, 21.3 1.2 and 7.29 0.4, and of white onion e 11.11 0.6, 6.78 0.3, 0.71 0.03, 17.00 0.9and 1.64 0.08, respectively, and significantly higher in KLR (P < 0.05). The antioxidant activity of rawKLR water extract (139.4 6.1, 53.1 3.6 and 89.3 4.6 mmol TE/g for DPPH, CUPRAC and ABTS,respectively) was significantly higher than in white onion (23.84 1.8, 31.9 2.1 and 38.14 2.6 forDPPH, CUPRAC and ABTS, respectively, P < 0.05).The thermostability of the water KLR extract's of polyphenols, flavanols, flavonoids, anthocyanins andtannins was high and even after 60 min of boiling remains as 40.0, 42.3, 50.5, 41.4 and 41.0%, respectively.After 60 min of boiling the most thermostable compounds were flavonoids e remaining at 50.5% in waterextract of KLR. Also after 60 min of boiling the thermostability of the antioxidant activity of waterextracts of KLR remained significantly high: 40.6, 42.3, 46.3 and 43.6%, according to DPPH, FRAP, ABTSand CUPRAC assays, respectively.Similar relationshipwas obtained with acetone extracts, but the valuewas lower thanwith thewater ones.In conclusion, the contents of some bioactive compounds, the antioxidant activity and the thermostability inwater and acetone extracts of KLR are significantly higher than the sameindices inPWO. FTIR and fluorimetrycan be used as additional markers for the characterization of bioactive compounds in vegetables
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- Wersja publikacji
- Accepted albo Published Version
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.lwt.2010.05.037
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Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuł w czasopiśmie wyróżnionym w JCR
- Opublikowano w:
-
LWT-FOOD SCIENCE AND TECHNOLOGY
nr 44,
strony 92 - 99,
ISSN: 0023-6438 - Język:
- angielski
- Rok wydania:
- 2011
- Opis bibliograficzny:
- Im M., Park Y., Leontowicz H., Leontowicz M., Namieśnik J., Ham K., Kang S., Najman K., Gorinstein S.: The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: investigation in vitro// LWT-FOOD SCIENCE AND TECHNOLOGY. -Vol. 44, nr. iss. 7 (2011), s.92-99
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1016/j.lwt.2010.05.037
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 139 razy
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