Makris D P, Rossiter J T
Department of Food Quality Management, Mediterranean Agronomic Institute of Chania, P.O. Box 85, 73100, Chania, Greece.
J Agric Food Chem. 2001 Jul;49(7):3216-22. doi: 10.1021/jf001497z.
Two commonly consumed plant foods, onion bulbs and asparagus spears, were subjected to typical domestic processing, including chopping, maceration, and boiling. The impact of these processes on flavonol content was assessed. Further, the consequences of these processes on the antioxidant capacity of the tissues were evaluated with the beta-carotene bleaching method. Chopping significantly affected rutin content in asparagus, yielding an 18.5% decrease in 60 min; but in onions, quercetin 3,4'-diglucoside (Q(DG)) and quercetin 4'-glucoside (Q(MG)) were virtually unaffected by chopping. Boiling for 60 min had more severe effects, as it caused overall flavonol losses of 20.6 and 43.9% in onions and asparagus, respectively. Chopping of tissues did not considerably influence the antioxidant capacity, but boiling did provoke notable changes.
两种常见的食用植物性食物，洋葱鳞茎和芦笋嫩茎，经过了典型的家庭加工，包括切碎、浸渍和煮沸。评估了这些加工过程对黄酮醇含量的影响。此外，采用β-胡萝卜素漂白法评估了这些加工过程对组织抗氧化能力的影响。切碎显著影响了芦笋中的芦丁含量，60分钟内减少了18.5%；但在洋葱中，槲皮素3,4'-二葡萄糖苷（Q(DG)）和槲皮素4'-葡萄糖苷（Q(MG)）几乎不受切碎的影响。煮沸60分钟的影响更为严重，因为它分别导致洋葱和芦笋中黄酮醇总量损失20.6%和43.9%。组织切碎对抗氧化能力没有显著影响，但煮沸确实引起了显著变化。
