Drying methods influence the physicochemical and functional properties of seed-used pumpkin

被引:37
作者
Chao, Erpeng [1 ]
Tian, Jianjun [2 ]
Fan, Liuping [1 ]
Zhang, Tao [1 ]
机构
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China
[2] Inner Mongolia Agr Univ, Coll Food Sci & Engn, 306 Zhaowuda Rd, Hohhot 010018, Inner Mongolia, Peoples R China
基金
中国国家自然科学基金;
关键词
Seed-used pumpkin; Drying methods; Bioactive compounds; Functional properties; BETA-CAROTENE; ANTIOXIDANT ACTIVITIES; POLYSACCHARIDES; DEGRADATION; POLYPHENOLS; DERIVATIVES; LYCOPENE; QUALITY; COLOR; ACID;
D O I
10.1016/j.foodchem.2021.130937
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The effects of far-infrared radiation drying (FIRD), freeze drying (FD), vacuum drying (VD), and hot air drying (HAD) on appearance, physicochemical properties, antioxidant activities, antityrosinase capacity using B16F10 melanoma cell from seed-used pumpkins (hull-less pumpkin and hull pumpkin) were evaluated. Results sug-gested that hull-less pumpkin (HLP) dehydrated by FIRD provided the highest total polyphenols content (37.11 +/- 1.05 mg GAE/ g DW) and the ability of scavenging free radicals. HPLC analysis exhibited that coumaric acid was predominant phenolic acid in pumpkin. The correlation analysis demonstrated that polyphenolic compounds were related to antioxidant capacity. HLP-FD possessed better colour, higher preservation of beta-carotene, ascorbic acid and higher sugar contents compared with HLP-HAD. The highest antityrosinase activity was recorded in HLP-VD with a concentration of 37.16%. The melanin inhibition increased to 76.61%, and intracellular tyrosi-nase activity in B16F10 melanoma cells decreased to 88.63% at 800 mu g/mL of polyphenol extract.
引用
收藏
页数:10
相关论文
共 40 条
  • [1] [Anonymous], 2016, 500972016 GB NAT HLT
  • [2] Furan inhibitory activity against tyrosinase and impact on B16F10 cell toxicity
    Barros, Marcela Rodrigues
    Menezes, Thais Meira
    da Silva, Lucas Pereira
    Pires, Dartagnam Sa
    Princival, Jefferson Luiz
    Seabra, Gustavo
    Neves, Jorge Luiz
    [J]. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2019, 136 : 1034 - 1041
  • [3] Chen Q., FOOD SCI NUTR, V7, P4095
  • [4] A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods
    Chen, Zhi-Gang
    Guo, Xiao-Yu
    Wu, Tao
    [J]. ULTRASONICS SONOCHEMISTRY, 2016, 30 : 28 - 34
  • [5] Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties
    Choi, Suk Hyun
    Kim, Dong-Seok
    Kozukue, Nobuyuki
    Kim, Hyun-Jeong
    Nishitani, Yosuke
    Mizuno, Masashi
    Levin, Carol E.
    Friedman, Mendel
    [J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2014, 34 (02) : 115 - 127
  • [6] Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying
    Demiray, Engin
    Tulek, Yahya
    Yilmaz, Yusuf
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 50 (01) : 172 - 176
  • [7] Evaluation of phenolic components (anthocyanins, flavanols, phenolic acids, and flavonols) and their antioxidant properties of peach fruits
    Ding, Tiyu
    Cao, Ke
    Fang, Weichao
    Zhu, Gengrui
    Chen, Changwen
    Wang, Xinwei
    Wang, Lirong
    [J]. SCIENTIA HORTICULTURAE, 2020, 268
  • [8] Effects of drying methods on the antioxidant activities of polysaccharides extracted from Ganoderma lucidum
    Fan, Liuping
    Li, Jinwei
    Deng, Kequan
    Ai, Lianzhong
    [J]. CARBOHYDRATE POLYMERS, 2012, 87 (02) : 1849 - 1854
  • [9] Structure-antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid
    Farhoosh, Reza
    Johnny, Saeed
    Asnaashari, Maryam
    Molaahmadibahraseman, Najme
    Sharif, Ali
    [J]. FOOD CHEMISTRY, 2016, 194 : 128 - 134
  • [10] Influence of collapsed structure on stability of β-carotene in freeze-dried mangoes
    Harnkarnsujarit, Nathdanai
    Charoenrein, Sanguansri
    [J]. FOOD RESEARCH INTERNATIONAL, 2011, 44 (10) : 3188 - 3194