加工过程中,麦芽多酚发生了什么变化?

创作:兵兵 审核:JIAN 剑 07月11日
对大麦麦芽幼根(BMR)酚类提取物进行五种处理:蒸 (220°C),烤(60 °C),高压灭菌(121 °C),微波(160 - 800 W,30 - 120 s)和酶处理。
未处理的BMR酚类提取物的游离多酚含量为1.8mg/g干重,抗氧化活性为17.5%。
五种前处理中,高压灭菌后的游离酚含量最高,为3.8mg/g干重,抗氧化活性为71.6%。
前处理对结合酚含量没有影响,但是可以增加其抗氧化活性;微波处理(160W, 120s)的样品表现出最高的DPPH清除活性(49.9%)。
延伸阅读
Food Chemistry [IF:4.946]

Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets

对大麦麦芽幼根酚类提取物的前处理对其抗氧化活性的影响

05-25, Article, 10.1016/j.foodchem.2018.05.110more

Abstract:
In this study, barley malt rootlets (BMR) were subjected to five different pre-treatments (steaming (220 °C), roasting (60 °C), autoclaving (121 °C), microwaving (160–800 W, 30–120 s) and enzyme treatment). Total phenolic content (TPC) and antioxidant activity of the BMR extracts were evaluated for both free and bound phenolics. The free phenolic content for non-treated extract was 1.8 mg/g of dry weight of BMR with 17.5% of antioxidant activity. Among the pre-treatments, autoclaving exhibited the highest values for free phenolics of 3.8 mg/g of dry weight of BMR and 71.6% of antioxidant activity. Pre-treatments did not show any effect on bound phenolic content, but increased antioxidant activity. The highest %DPPH activity for bound phenolics was observed for microwave treatment (160 W, 120 s) with 49.9%. Overall, pre-treatments significantly increased the free phenolic content of BMR phenolic extracts. Additional research is necessary to understand the phenolic profile and the thermal interactions of bound phenolic extracts.

First Authors:
Sravanthi Budaraju

Correspondence Authors:
Sravanthi Budaraju, , Kumar Mallikarjunan,

All Authors:
Sravanthi Budaraju, , Kumar Mallikarjunan, , George Annor , Tonya Schoenfuss , Roger Raun