Food and Nutrition Research Centre, Institute of Medical Research and Medicinal Plants Studies, Yaounde, Cameroon; Department of Biochemistry, Faculty of Science, University of Douala, Cameroon.
Food and Nutrition Research Centre, Institute of Medical Research and Medicinal Plants Studies, Yaounde, Cameroon; Food Science and Nutrition Department, ENSAI, University of Ngaoundere, Cameroon.
Food Chem. 2020 Jan 1;302:125308. doi: 10.1016/j.foodchem.2019.125308. Epub 2019 Aug 1.
Fruit peelings are increasingly being used as ingredients for the formulation of functional foods. In this study, the antioxidant activity and browning behaviour of free and bound phenolic fractions of mango, apple, orange and banana peelings microwave-blanched at 720 W for 1, 3 and 5 min were determined. The fractions were equally analyzed for their phenolic content and composition. Generally, increased microwave blanching was accompanied by a significant increase of total phenolics content in free and bound fractions. Increased antioxidant activities at 3 and 5 min of blanching varied with the type of fruit peelings. Browning rates decreased with microwave blanching time except in the case of apple peelings. Epicatechin, ferulic acid, caffeic acid, rosmarinic acid, p-coumaric acid and gallic acid were identified in fruit peelings. Generally, microwave blanching for 3 or 5 min was found to preserve antioxidant activities and reduce the browning rate.
果皮越来越多地被用作功能性食品配方的成分。在这项研究中，测定了在 720 W 下微波烫漂 1、3 和 5 分钟的芒果、苹果、橙和香蕉果皮的游离和结合酚类物质的抗氧化活性和褐变行为。这些部分的酚类含量和组成进行了均等分析。通常，随着微波烫漂时间的增加，游离和结合部分的总酚含量显著增加。在 3 和 5 分钟的烫漂过程中，抗氧化活性的增加因果皮类型而异。褐变率随微波烫漂时间的增加而降低，除了苹果果皮的情况。在果皮中鉴定出表儿茶素、阿魏酸、咖啡酸、迷迭香酸、对香豆酸和没食子酸。通常，发现微波烫漂 3 或 5 分钟可以保持抗氧化活性并降低褐变率。
