新鲜采收的竹笋和加工后的竹糖的营养特性评估及酚类物质表征
Assessment of nutritional properties and phenolic characterization of freshly harvested shoots and processed bamboo candy.
作者信息
Dadwal Vikas, Sharma Astha, Joshi Robin, Gupta Mahesh
机构信息
Food and Nutraceutical Laboratory, Dietetics and Nutrition Technology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh 176061 India.
Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh 201002 India.
出版信息
Food Sci Biotechnol. 2022 Dec 8;32(6):769-778. doi: 10.1007/s10068-022-01218-5. eCollection 2023 May.
The free and bound phenolic constituents in shoots were evaluated and compared to processed bamboo candy. Preliminary proximate analysis revealed a percent reduction in moisture and protein with a less significant change in fibre content. The fresh free phenolic extract (FFPE) exhibited a total phenolics of 131.22 mg GAE/g and recovered 48.29 mg GAE/g phenolic content in bound fraction (FBPE). Results demonstrated higher loss of free phenolics after processing compared to bound fraction (CBPE). Although similar results were observed in total flavonoid content. Antioxidant activity was reduced after candy processing, with fresh shoots having the lowest percent inhibition (IC) against DPPH and ABTS radicals. Although both free and bound fractions of candy demonstrated effective antioxidant activity. HPLC analysis revealed that FFPE contained more chlorogenic acid (0.14 mg/10 g) and cinnamic acid (0.75 mg/10 g) than CFPE. Quercetin was undetected in all free fractions but was found in bound form.
对竹笋中的游离和结合酚类成分进行了评估，并与加工后的竹糖进行了比较。初步的近似分析表明，水分和蛋白质含量有所降低，而纤维含量的变化不太显著。新鲜游离酚提取物（FFPE）的总酚含量为131.22毫克没食子酸当量/克，结合部分（FBPE）中回收的酚含量为48.29毫克没食子酸当量/克。结果表明，与结合部分（CBPE）相比，加工后游离酚类的损失更高。尽管在总黄酮含量方面观察到了类似的结果。糖果加工后抗氧化活性降低，新鲜竹笋对DPPH和ABTS自由基的抑制率（IC）最低。尽管糖果的游离和结合部分都表现出有效的抗氧化活性。HPLC分析表明，FFPE中绿原酸（0.14毫克/10克）和肉桂酸（0.75毫克/10克）的含量高于CFPE。在所有游离部分中均未检测到槲皮素，但在结合形式中发现了槲皮素。
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