遗传因素、采前和采后因素对白芦笋中酚类物质含量和抗氧化能力的影响。
Effects of genetic, pre- and post-harvest factors on phenolic content and antioxidant capacity of white asparagus spears.
机构信息
Department of Horticulture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Department of Food Science and Technology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
出版信息
Int J Mol Sci. 2009 Dec 16;10(12):5370-5380. doi: 10.3390/ijms10125370.
The effects of genetic, pre-harvest (season of harvest, spear diameter, spear portion and spear tip color) and post-harvest factors (storage and domestic preparation practices, e.g., peeling and cooking) on total phenolic, flavonoid and ascorbic acid content of white asparagus spears and their correlation with antioxidant capacity (DPPH and FRAP) were studied. Results showed that genetic material was important for the total phenolic content but not season of harvest, spear diameter or storage. Violet spear tips and apical spear portions showed the largest amount of total phenolics. Peeling did not affect total phenolics in fresh asparagus, whereas it reduced their content in stored asparagus, while cooking resulted in an increase in both fresh and stored asparagus. However, the soluble extract of total phenolics and flavonoids were minor and the missing significance of phenolics and flavonoids in antioxidant capacity of white asparagus spears depends on these small amounts.
研究了遗传因素、采前因素（收获季节、茎直径、茎部位置和尖端颜色）和采后因素（贮藏和家庭准备过程，如去皮和烹饪）对白色芦笋总酚、类黄酮和抗坏血酸含量的影响及其与抗氧化能力（DPPH 和 FRAP）的相关性。结果表明，遗传物质对总酚含量很重要，但对收获季节、茎直径或贮藏条件不重要。紫色尖端和顶部茎段含有最多的总酚类物质。去皮对新鲜芦笋中的总酚含量没有影响，但会降低贮藏芦笋中的含量，而烹饪则会增加新鲜和贮藏芦笋中的含量。然而，总酚和类黄酮的可溶性提取物含量较少，白色芦笋中酚类和类黄酮在抗氧化能力方面的缺失意义取决于这些少量物质。
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