کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595189 | 1492124 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing
ترجمه فارسی عنوان
تغییرات در محتوای و ترکیب آنتوسیانین ها در کلم قرمز و ظرفیت آنتی اکسیدانی آن در طی تخمیر، ذخیره سازی و سرخ کردن
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effect of fermentation, storage and stewing on the content and composition of anthocyanins as well as antioxidant capacity of red cabbage was studied. The observation of anthocyanins profile by HPLC-DAD-MS/MS was conducted. Red cabbage products contained twenty different nonacylated and acylated anthocyanins with main structure of cyanidin-3-diglucoside-5-glucoside. Treatments applied affected concentration and profile of red cabbage anthocyanins. Anthocyanins content was reduced by 24%, 25% and 34% in fermented and stewed (30 and 60-min) red cabbage, respectively. The intensity of anthocyanins degradation during storage depended on the process length. Derivatives of cyanidin-3-diglucoside-5-glucoside acylated with sinapic acid were characterised by the highest losses. Five assays were used to analysis of antioxidant capacity. Fresh red cabbage had stronger antioxidant capacity in comparison to fermented, stored and stewed red cabbage. The study has shown that red cabbage products are valuable vegetables for daily consumption in fresh, fermented, stored as well as stewed form.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 115-123
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 115-123
نویسندگان
Wieslaw Wiczkowski, Dorota Szawara-Nowak, Joanna Topolska,