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块茎作物索夫兰（Sohphlang）的特性及抗氧化活性

Characterisation and antioxidant activity of sohphlang (), a tuberous crop.

作者信息

Marboh Vegonia, Mahanta Charu Lata

机构信息

Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam India.

出版信息

J Food Sci Technol. 2020 Oct;57(10):3533-3544. doi: 10.1007/s13197-020-04344-2. Epub 2020 Mar 17.

DOI:10.1007/s13197-020-04344-2
PMID:32903822
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7447699/
Abstract

This study aimed to assess the nutritional and antioxidant properties of sohphlang ( a tuber that is traditionally consumed in raw form in Meghalaya, a North-Eastern state of India. Cultivated sohphlang (CS) and market sohphlang (MS) flours were analysed for nutrient composition. The extracts of the flours from conventional-assisted-extraction (CAE), microwave-assisted-extraction (MAE) and ultrasound-assisted-extraction (UAE) were analysed for total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activities (AA). CS flour exhibited good nutritional properties, TPC, TFC and AA than MS flour. Furthermore, MAE gave better extraction efficiency than UAE and CAE. HPLC results showed genistein as the predominant compound among the phenolic compounds identified that is comparable with soybean. Thus, tuber sohphlang that is eaten in raw form can serve as a versatile source of food and nutritional security to the people. The tuber also offers scope for exploiting its health benefitting functional ingredients.

摘要

本研究旨在评估索夫朗（一种块茎，在印度东北部梅加拉亚邦传统上以生食形式食用）的营养和抗氧化特性。对种植的索夫朗（CS）面粉和市售索夫朗（MS）面粉进行了营养成分分析。对采用传统辅助提取（CAE）、微波辅助提取（MAE）和超声辅助提取（UAE）得到的面粉提取物进行了总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性（AA）分析。CS面粉比MS面粉表现出更好的营养特性、TPC、TFC和AA。此外，MAE的提取效率优于UAE和CAE。高效液相色谱结果表明，在鉴定出的酚类化合物中，染料木黄酮是主要化合物，与大豆中的相当。因此，以生食形式食用的块茎索夫朗可以作为人们多种食物来源和营养保障。该块茎还为开发其有益健康的功能成分提供了空间。