Złotek Urszula, Szymanowska Urszula, Rybczyńska-Tkaczyk Kamila, Jakubczyk Anna
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland.
Department of Environmental Microbiology, Laboratory of Mycology, The University of Life Sciences in Lublin, Leszczyńskiego Street 7, 20-069 Lublin, Poland.
Foods. 2020 Mar 11;9(3):323. doi: 10.3390/foods9030323.
The aim of the study was to evaluate changes in the activities of some enzymes (polyphenol oxidase-PPO and peroxidase-POD), the content of some bioactive compounds, and the organoleptic quality and color parameters of fresh lovage and its herb dried with various methods and elicited with jasmonic acid (JA) and yeast extract (YE). Elicitation only slightly affected the sensory quality of the fresh herbs, but consumer responses in terms of acceptability of the dried lovage color showed that lovage from microwave drying was least acceptable. The largest increase in the value of parameter a* was observed in microwave dried samples. Elicitation positively influenced the content of bioactive compounds (especially chlorophylls, vitamin C, and phenolic compounds), but unfortunately drying caused significant loss of bioactive compounds (except phenolic compounds) in both control and elicited samples. Drying also resulted in a decrease in the activity of PPO and POD.
本研究的目的是评估新鲜独活草及其经不同方法干燥并用茉莉酸（JA）和酵母提取物（YE）诱导后的一些酶（多酚氧化酶-PPO和过氧化物酶-POD）活性、一些生物活性化合物的含量、感官品质和颜色参数的变化。诱导仅对新鲜草药的感官品质有轻微影响，但消费者对干燥独活草颜色可接受性的反应表明，微波干燥的独活草最不可接受。在微波干燥样品中观察到参数a*值的最大增加。诱导对生物活性化合物（尤其是叶绿素、维生素C和酚类化合物）的含量有积极影响，但不幸的是，干燥导致对照样品和诱导样品中的生物活性化合物（酚类化合物除外）大量损失。干燥还导致PPO和POD的活性降低。
