烘焙对干辣椒化学特征、抗氧化及抗菌活性的影响
Influence of roasting on chemical profile, antioxidant and antibacterial activities of dried chili.
作者信息
Muangkote Sunida, Vichitsoonthonkul Taweerat, Srilaong Varit, Wongs-Aree Chalermchai, Photchanachai Songsin
机构信息
1School of Bioresources and Technology, King Mongkut's University of Technology Thonburi (Bang Khun Thian), Bangkok, 10150 Thailand.
Postharvest Technology Innovation Center, Office of the Higher Education Commission, Bangkok, 10400 Thailand.
出版信息
Food Sci Biotechnol. 2018 Oct 1;28(2):303-310. doi: 10.1007/s10068-018-0475-1. eCollection 2019 Apr.
Roasted dried chili, used to improve texture and taste, is important for various cuisines. The effect of roasting at 90 °C for 25 min on the chemical profile and bioactivities of dried chili extracted by petroleum ether was investigated. Based on GC-MS analysis, the crude extracts of roasted dried chili exhibited different chemical profile compared to the control. Roasting of dried chili significantly increased total phenolic compounds. Consequently, the antioxidant activity indicated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and ferric reducing antioxidant power (FRAP) significantly improved. Conversely, a reduction in the antibacterial agents, capsaicin (32.36%) and dihydrocapsaicin (9.11%), in the roasted sample resulted to a decline in antibacterial activity. The extracts showed a strong activity against followed by and compared to based on the results of agar disk diffusion, minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC), and electron scanning microscopy observation.
用于改善口感和质地的烤干辣椒对各种菜肴都很重要。研究了在90°C下烘烤25分钟对石油醚萃取的干辣椒化学特征和生物活性的影响。基于气相色谱-质谱联用（GC-MS）分析，与对照相比，烤干辣椒的粗提物呈现出不同的化学特征。干辣椒烘烤显著增加了总酚类化合物。因此，由1,1-二苯基-2-苦基肼基（DPPH）清除活性和铁还原抗氧化能力（FRAP）表明的抗氧化活性显著提高。相反，烘烤样品中抗菌剂辣椒素（32.36%）和二氢辣椒素（9.11%）的减少导致抗菌活性下降。基于琼脂平板扩散、最低抑菌浓度（MIC）、最低杀菌浓度（MBC）和电子扫描显微镜观察结果，提取物对[具体菌名1]表现出较强活性，其次是对[具体菌名2]和[具体菌名3]，相比之下对[具体菌名4]的活性较弱。
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