کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1185635 963410 2009 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)
چکیده انگلیسی

High performance liquid chromatography (HPLC) was used to characterise phenolic profile and to select the most effective anti-browning compound(s) on fresh lettuce. Four anti-browning agents, ascorbic acid, cysteine, citric acid and oxalic acid were tested for their effectiveness on preventing loss of phenolic compounds in lettuce during processing and storage. Aliquots of the reaction mixture were withdrawn at different times varying from 0 to 24 h, and directly analysed by HPLC. Protocatechuic acid, chlorogenic acid, ferulic acid, caffeic acid, p-coumaric acid and phloridzin were identified in fresh lettuce. Degradation of phenolic compounds followed a first-order kinetic pattern. The effect of anti-browning agents on first-order degradation rates of phenolic compounds was determined. Lettuce treated with oxalic acid and ascorbic acid maintained a higher level of phenolic compounds than citric acid and cysteine. Interestingly, cysteine had no positive effect for the prevention of oxidation of phenolic compounds even though it prevented browning in lettuce.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 117, Issue 1, 1 November 2009, Pages 122–126
نویسندگان
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