کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5137159 | 1494534 | 2017 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.)
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کلمات کلیدی
Epicatechin (PubChem CID: 72276)2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 2735032)5-Hydroxymethylfurfural (PubChem CID: 237332)β-carotene - β-کاروتنβ-Carotene (PubChem CID: 5280489) - β-کاروتن (PubChem CID: 5280489)Ascorbic acid - آسکوربیک اسیدAscorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Health-promoting compounds - ترکیبات تقویت کننده سلامتDPPH assay - تست DPPHHeat treatment - حرارت درمانیFlavonoids - فلاونوئیدهاModelling - مدل سازیCatechin (PubChem CID: 9064) - کاتچین (PubChem CID: 9064)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Cape gooseberry is a fruit recognised for having relevant contents of health-promoting compounds. Changes in the content of phytochemicals (ascorbic acid, β-carotene, catechin and epicatechin), hydroxymethylfurfural (HMF) and antioxidant activity of this fruit were studied at various temperatures and times. Ascorbic acid degradation was described by a first order reaction. β-carotene was not degraded and followed an isomerization reaction from 80 °C onwards. Formation of HMF was described with a consecutive zero together with a first order reaction model. The contents of catechin and epicatechin increased at 40 °C. More than three competing reactions did not allow to make kinetic modelling. Antioxidant activity followed fractional first order conversion model. Comparison with kinetics found in other fruits showed that health-promoting compounds of cape gooseberry are relatively more stable to heat treatment. This makes cape gooseberry suitable for the preparation of foods (jam, juices and dehydrated fruit) with relevant health-promoting compounds contents.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 32, May 2017, Pages 46-57
Journal: Journal of Functional Foods - Volume 32, May 2017, Pages 46-57
نویسندگان
Mary-Luz Olivares-Tenorio, Ruud Verkerk, Martinus A.J.S. van Boekel, Matthijs Dekker,