Effect of Superheated Steam and Hot Water Spray Treatment on Polyphenol Oxidase Activity in Sweet Potato Leaves

被引：0

作者：

Sasaki, Kazunori ^{[1
]}

Sotome, Itaru ^{[2
]}

Okadome, Hiroshi ^{[2
]}

Kai, Yumi ^{[3
]}

Oki, Tomoyuki ^{[1
]}

Okuno, Shigenori ^{[1
]}

机构：

[1] Natl Agr & Food Res Org, Kyushu Okinawa Agr Res Ctr, Suya 2421, Kumamoto 8611192, Japan

[2] Natl Food Res Inst, Kannondai 2-1-12, Tsukuba, Ibaraki 3058642, Japan

[3] Natl Agr & Food Res Org, Kyushu Okinawa Agr Res Ctr, Yokoichi 6651-2, Miyakonojo, Miyazaki 8850091, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2016年 / 63卷 / 02期

关键词：

superheated steam and hot water spray treatment; polyphenol oxidase; sweet potato leaves; caffeoylquinic acid; high performance liquid chromatography; IPOMOEA-BATATAS L; CHRYSANTHEMUM-CORONARIUM L; CAFFEIC ACID-DERIVATIVES; COOKING; CELLS;

D O I：

10.3136/nskkk.63.86

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, a newly developed heating system, which consisted of superheated steam and hot water spray (Aqua-gas) treatment, was applied to sweet potato leaves. Upon initiation of Aqua-gas treatment, the internal temperature of sweet potato leaves was immediately increased, and reached 95 degrees C in 30 seconds. Notably, polyphenol oxidase (PPO) activity was not deactivated by short-term Aqua-gas treatment, while 5-minute treatment almost completely inactivated PPO activity. Moreover, the amounts of caffeic acid and 7 species of caffeoylquinic acids (CQAs) in sweet potato leaves after Aqua-gas treatment were significantly higher compared to leaves subjected to boiling treatment. Therefore, we propose that Aqua-gas treatment is a useful heating system to maintain the nutritional components such as CQAs.

引用

页码：86 / 92

页数：7

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