干燥和冷冻对秋葵储存期间植物化学性质的影响。
Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage.
作者信息
Rababah Taha M, Al-U'datt Muhammad H, Angor Malak, Gammoh Sana, Abweni Faten, Magableh Ghazi, Almajwal Ali, Yücel Sevil, Al-Rayyan Yara, Al-Rayyan Numan
机构信息
Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
Nutrition and Food Technology, Al-Balqa Applied University, Salt 19117, Jordan.
出版信息
ACS Omega. 2023 Sep 9;8(38):34448-34457. doi: 10.1021/acsomega.3c02560. eCollection 2023 Sep 26.
Okra ( L.) is known for its high nutritional value, including its content of phytochemicals. This study aims to investigate the effect of drying and freezing conditions on the phytochemical content of okra. Our results indicated that both air-drying and freezing okra during 6 months of storage showed a significant decrease in total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. Furthermore, higher levels of phytochemicals were found for okra samples treated with NaSO solution when compared to untreated okra. The freezing process appeared to better preserve the content of the investigated phytochemicals when compared to the decrease after drying. Our research has determined that both immersing and freezing okra samples consistently yielded better results in the preservation of phytochemical properties over time, compared to other methods. This study is important for the food industry, as it highlights the importance of proper storage methods to retain the nutritional value of okra.
秋葵（L.）以其高营养价值而闻名，包括其植物化学物质的含量。本研究旨在调查干燥和冷冻条件对秋葵植物化学成分的影响。我们的结果表明，在6个月的储存期内，风干和冷冻秋葵的总酚含量、黄酮含量、花青素含量和抗氧化活性均显著下降。此外，与未处理的秋葵相比，用NaSO溶液处理的秋葵样品中发现了更高水平的植物化学物质。与干燥后的下降相比，冷冻过程似乎能更好地保留所研究植物化学物质的含量。我们的研究已经确定，与其他方法相比，浸泡和冷冻秋葵样品在长期保存植物化学性质方面始终能产生更好的结果。这项研究对食品工业很重要，因为它强调了适当储存方法对保持秋葵营养价值的重要性。
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