Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice

被引：66

作者：

Ma, Tingting ^{[1
]}

Tian, Chengrui ^{[1
]}

Luo, Jiyang ^{[2
]}

Zhou, Rui ^{[3
]}

Sun, Xiangyu ^{[1
]}

Ma, Jinjin ^{[1
]}

机构：

[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Peoples R China

[2] Chinese Acad Inspect & Quarantine, Beijing 100123, Peoples R China

[3] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 03期

关键词：

Polyphenols; Blanching; Enzyme liquefaction; Pasteurisation; Antioxidant activity; Carrot juice; PHENOLIC CONTENT; EXTRACTS; STORAGE; FRUITS; ACID;

D O I：

10.1016/j.foodchem.2013.04.121

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of three processing units (blanching, enzyme liquefaction, and pasteurisation) on polyphenols and antioxidant activity of carrot juices was investigated. Polyphenols and antioxidant activity of carrot juices varied with different processes. Five polyphenolic acids were identified in fresh carrot juice, and the predominant compound was chlorogenic acid. Compared with fresh carrot juice, blanching and enzyme liquefaction could result in the increase of the total polyphenol content (TPC) and the antioxidant activity in scavenging DPPH free radicals (DPPH) and Fe2+-chelating capacity (FC), whereas pasteurisation could result in the decrease of the TPC and the antioxidant activity in DPPH and FC. Meanwhile blanching, enzyme liquefaction, and pasteurisation showed little influence on the antioxidant activity in lipid peroxidation protection. The antioxidant activities in DPPH and FC increased with increasing concentration while no correlation between lipid peroxidation protection and polyphenols concentration. Polyphenols still retained high antioxidant activity after the processes, which have potential health benefits for consumers. (C) 2013 Published by Elsevier Ltd.

引用

页码：1637 / 1644

页数：8

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