Sun Hongnan, Mu Taihua, Xi Lisha, Song Zhen
Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences , and Key Laboratory of Agro-Products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, People's Republic of China.
J Agric Food Chem. 2014 Sep 10;62(36):8982-9. doi: 10.1021/jf502328d. Epub 2014 Aug 28.
In this study, effects of boiling, steaming, microwaving, baking, and frying on proximate composition, total and individual polyphenol contents, and antioxidant activity of sweet potato leaves were investigated. An increase of 9.44% in total polyphenol content was observed after steaming, whereas decreases of 30.51, 25.70, and 15.73% were noted after boiling, microwaving, and frying, respectively. Decreases of 63.82 and 32.35% in antioxidant activity were observed after boiling and microwaving, respectively, whereas increases of 81.40, 30.09, and 85.82% in antioxidant activity were observed after steaming, baking, and frying, respectively. Eight phenolic compounds were identified in sweet potato leaves. The correlation analysis between content of individual phenolic compounds and antioxidant activity suggested that antioxidant activity could be mainly attributed to 4,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. It was suggested that steaming is a preferred method to maintain polyphenols and antioxidant activity of sweet potato leaves.
本研究考察了煮、蒸、微波处理、烘焙和油炸对红薯叶的近似成分、总多酚和单个多酚含量以及抗氧化活性的影响。蒸制后总多酚含量增加了9.44%，而煮、微波处理和油炸后分别下降了30.51%、25.70%和15.73%。煮和微波处理后抗氧化活性分别下降了63.82%和32.35%，而蒸、烘焙和油炸后抗氧化活性分别增加了81.40%、30.09%和85.82%。在红薯叶中鉴定出了8种酚类化合物。单个酚类化合物含量与抗氧化活性之间的相关性分析表明，抗氧化活性主要归因于4,5-二-O-咖啡酰奎尼酸、3,4-二-O-咖啡酰奎尼酸、3,5-二-O-咖啡酰奎尼酸和3,4,5-三-O-咖啡酰奎尼酸。结果表明，蒸制是保持红薯叶多酚和抗氧化活性的优选方法。
