An Sejin, Park Hee-Sook, Kim Gun-Hee
Plant Resources Research Institute, Duksung Women's University, Seoul 132-714, Korea.
Prev Nutr Food Sci. 2014 Jan;19(1):34-9. doi: 10.3746/pnf.2014.19.1.034.
This study evaluated the influence of cooking methods (blanching, pan-frying, and microwaving) on the antioxidant activity of Ligularia fischeri (LF) using myoglobin methods against five different reactive oxygen species (ROS) (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH), hypochlorite ions, hydroxyl radicals, peroxyl radicals, and peroxynitrite ions). With respect to DPPH scavenging activity, the antioxidant activities of blanched LF and pan-fried LF were significantly higher (P<0.05) than that of fresh LF for all cooking times. Pan-fried LF and microwaved LF showed higher antioxidant activities against hydroxyl radicals and peroxyl radicals than uncooked LF, while the protective effect of blanched LF was low, except for the at the 3 min cooking time point. Microwaved LF showed high antioxidant activity against all ROS at the 2 min cooking time point. Interestingly, LF that had been microwaved for 2 min and 3 min had high antioxidant values, whereas blanched LF and pan-fried LF had low antioxidant values. The activities of cooked LF against five different ROS were characterized comprehensively by 5-axe cobweb charts.
本研究采用肌红蛋白法，针对五种不同的活性氧（ROS）（即2,2-二苯基-1-苦基肼（DPPH）、次氯酸根离子、羟基自由基、过氧自由基和过氧亚硝酸根离子），评估了烹饪方法（烫漂、煎炒和微波处理）对蹄叶橐吾（LF）抗氧化活性的影响。就DPPH清除活性而言，在所有烹饪时间下，烫漂LF和煎炒LF的抗氧化活性均显著高于新鲜LF（P<0.05）。煎炒LF和微波处理LF对羟基自由基和过氧自由基的抗氧化活性高于未烹饪的LF，而烫漂LF的保护作用较低，但在3分钟烹饪时间点除外。微波处理LF在2分钟烹饪时间点对所有ROS均表现出高抗氧化活性。有趣的是，微波处理2分钟和3分钟的LF具有高抗氧化值，而烫漂LF和煎炒LF的抗氧化值较低。通过五轴蜘蛛网图全面表征了烹饪后LF对五种不同ROS的活性。
