کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10540147 | 963403 | 2013 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice](/preview/png/10540147.png)
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 1637-1644
Journal: Food Chemistry - Volume 141, Issue 3, 1 December 2013, Pages 1637-1644
نویسندگان
Tingting Ma, Chengrui Tian, Jiyang Luo, Rui Zhou, Xiangyu Sun, Jinjin Ma,