کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1219623 | 967720 | 2015 | 10 صفحه PDF | دانلود رایگان |
• Drying methods effect on the chemicals contents and antioxidants of chrysanthemum.
• The optimised drying methods for chrysanthemum were established.
• The phytochemical contents of chrysanthemum harvested at two stages were compared.
• The antioxidant activities of chrysanthemum harvested at two stages were compared.
The dried flower head of chrysanthemum is a Chinese medicine, and also used as functional food material. The effects of different drying processes on the bioactive chemical contents and antioxidant activities of ‘Xiaobaiju’ and ‘Taiju’ were examined. Two kinds of harvest materials were handled with sun-dried, shade-dried or oven-dried at low, middle and high levels. An HPLC (high performance liquid chromatography) method was used to simultaneously quantify eight bioactive compounds. The antioxidant activities were assayed in vitro. The results showed that oven-drying had faster drying rate. The drying processes had significant effects on the contents of bioactive constituents and antioxidant properties. The appropriate drying process was suggested to be oven-dried at 60 °C for ‘Xiaobaiju’ and 70 °C for ‘Taiju’. The sufficient dried samples were capable of scavenging DPPH (1,1-diphenyl-2-picrylhydrazyl) and O2
• −, inhibiting linoleic acid oxidation. The results also implied that ‘Taiju’ possesses better functional effectiveness than ‘Xiaobaiju’.
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Journal: Journal of Functional Foods - Volume 19, Part A, December 2015, Pages 786–795