School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China.
School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing 408100, PR China.
Food Res Int. 2023 Jul;169:112929. doi: 10.1016/j.foodres.2023.112929. Epub 2023 May 2.
Understanding the influence of processing methods on the phytochemicals of fruits and vegetables is of importance in retaining the health-benefiting properties of those products. The aim of this study was to investigate the effects of five processing methods including freeze drying (FD), hot air drying (HD), water boiling (WB), steaming (ST), and pickling (PI) on the physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage. Different color and texture were observed after different processing methods. Total anthocyanin content was reduced by 73%, 72%, 41%, 16%, and 30% in FD, HD, WB, ST and PI processed red cabbage, respectively. PI samples showed the highest values of total polyphenols and DPPH scavenge activity among all the processed red cabbage. Both FD and HD samples had relatively low values of total polyphenols and DPPH scavenge activity. However, FD sample had the highest FRAP values. UPLC-QqQ-MS/MS analysis showed that fresh red cabbage contained 22 anthocyanins among which cyanidin-3-diglucoside-5-glucoside was the prominent. Compared with drying process, WB, ST and PI decreased the loss of most of the anthocyanin component in red cabbage. Correlation analysis indicated that antioxidant capacity as determined by DPPH of red cabbage was positively and significantly correlated with the total anthocyanins. This study suggested that drying induced significant loss of phytochemicals in red cabbage, and WB, ST, as well as PI were advisable ways for daily consumption of red cabbage considering the bioactive components. Especially, ST was the best way to retain anthocyanins in red cabbage.
了解加工方法对水果和蔬菜中植物化学物质的影响对于保留这些产品的有益健康特性非常重要。本研究旨在研究五种加工方法（包括冷冻干燥（FD）、热风干燥（HD）、水煮（WB）、蒸煮（ST）和腌制（PI））对红甘蓝物理特性、总多酚、花色苷谱和抗氧化活性的影响。不同的加工方法后观察到不同的颜色和质地。FD、HD、WB、ST 和 PI 处理的红甘蓝中总花色苷含量分别减少了 73%、72%、41%、16%和 30%。PI 样品在所有加工的红甘蓝中总多酚和 DPPH 清除活性最高。FD 和 HD 样品的总多酚和 DPPH 清除活性均较低。然而，FD 样品具有最高的 FRAP 值。UPLC-QqQ-MS/MS 分析表明，新鲜红甘蓝中含有 22 种花色苷，其中矢车菊素-3-二葡萄糖苷-5-葡萄糖苷含量最高。与干燥过程相比，WB、ST 和 PI 减少了红甘蓝中大部分花色苷成分的损失。相关性分析表明，红甘蓝的 DPPH 抗氧化能力与总花色苷呈正显著相关。本研究表明，干燥会导致红甘蓝中植物化学物质的大量损失，WB、ST 以及 PI 是考虑到生物活性成分的红甘蓝日常食用的可取方法。特别是 ST 是保留红甘蓝中花色苷的最佳方法。
