کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7585701 1492040 2018 29 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Swertiajaponin as an anti-browning and antioxidant flavonoid
ترجمه فارسی عنوان
سارتیایاپونین به عنوان فلاونوئید ضد قارچ و آنتی اکسیدان
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Enzymatic browning is a major issue that needs to be solved in the food industry. Although swertiajaponin is a flavonoid rich in the whole herb of Swertia japonica that has been clinically used, its biological functions and applicat​ion in the foods have not been fully elucidated. Here, we showed that swertiajaponin efficiently blocked enzymatic browning in potatoes possibly by direct binding to and inactivating polyphenol oxidase. Furthermore, swertiajaponin showed potent antioxidant activity proven by markedly suppressed reactive oxygen species. Swertiajaponin significantly increased antioxidant properties of potato extract when it is added since it additively elevated total flavonoid content. Considering numerous beneficial effects of antioxidants, swertiajaponin may be used as a functional food additive to suppress enzymatic browning and elevate the antioxidant capacity of foods including beverages and soups by fortification of flavonoids.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 252, 30 June 2018, Pages 207-214
نویسندگان
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