干燥方式对柠檬片中游离态、结合态多酚及抗氧化特性的影响
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摘要
采用冷冻干燥(FD)、热风干燥(AD)、红外干燥(IRD)及真空干燥(VD)对柠檬片进行干制,利用分光光度法测定游离态、结合态多酚含量及抗氧化能力(清除ABTS·+能力、铁离子还原能力和清除DPPH·能力),并采用超高效液相色谱对酚类物质进行定性和定量分析。结果表明,4种干制柠檬片结合态多酚含量、清除ABTS·+能力、铁还原能力均分别高于游离态多酚的相应含量及能力,而其游离态多酚清除DPPH·能力均低于结合态多酚。4种干制柠檬中主要酚类物质为类黄酮,其含量显著高于酚酸含量;柠檬中游离态多酚主要为橙皮苷、圣草枸橼苷和芦丁,三者含量占游离态多酚总量的91.18%～94.92%;结合态多酚主要为原儿茶酸、柚皮苷和橙皮苷,三者含量占结合态多酚总量的81.83%～83.64%。热处理对柠檬中酚类物质呈现不同影响。与FD处理相比,热处理导致柠檬中总酚、总酚酸与结合态多酚含量下降,游离态酚酸总量、生物利用多酚含量及其生物利用度上升;而结合态类黄酮总量上升,游离态类黄酮总量下降。其中3种热处理干燥方式中,AD处理组酚酸与类黄酮总量均为最高,分别为325.77 mg/100 g DW和2 317.57 mg/100 g DW。
The effect of freeze-drying(FD),air drying(AD),infrared drying(IRD),and vacuum drying(VD) on the free,bound phenolics,and their antioxidant activities,including the capacity of scavenging DPPH·,ABTS·+,and ferric reducing antioxidant power(FRAP),of lemon slices were investigated with spectrophotometric method.The individual phenolics of these dehydrated lemon slices were also determined with ultra performance liquid chromatography(UPLC) in this study.The results showed that the content,scavenging ABTS·+capacity,FRAP values of free phenolics in four dried lemon slices was higher than these of bound phenolics,respectively,while the scavenging DPPH.capacity of bound phenolics in all four dried lemon slice was higher than that of free phenolics.The main phenolics of four dried lemon were flavonoids and their total content was significantly higher than those of phenolic acids.Among the detected phenolics,hesperidin,eriocitrin,and rutin were found to be the predominant free phenolics,which accounts for 91.18%～94.92% of total free phenolics in lemon slices.However,protocatechuic acid,naringin,and hesperidin were identified as the main bound phenolics,which occupied 81.83%～83.64% of the total bound phenolics.Dehydration posed different effect on the phenolics in lemon slices.AD,IRD,and VD treatment caused significant decline of total phenolics,total phenolic acids,and bound phenolics while they introduced significant increase of free phenolics,bioaccessible phenolics contents,and their bioaccessibility in lemon slices,compared with these of FD samples.Among the AD,IRD,and VD treatments,it was found that AD treated samples contained the highest content of total phenolics(325.77 mg/100 g DW)and total flavonoids(325.77 mg/100 g DW).
The effect of freeze-drying(FD),air drying(AD),infrared drying(IRD),and vacuum drying(VD) on the free,bound phenolics,and their antioxidant activities,including the capacity of scavenging DPPH·,ABTS·+,and ferric reducing antioxidant power(FRAP),of lemon slices were investigated with spectrophotometric method.The individual phenolics of these dehydrated lemon slices were also determined with ultra performance liquid chromatography(UPLC) in this study.The results showed that the content,scavenging ABTS·+capacity,FRAP values of free phenolics in four dried lemon slices was higher than these of bound phenolics,respectively,while the scavenging DPPH.capacity of bound phenolics in all four dried lemon slice was higher than that of free phenolics.The main phenolics of four dried lemon were flavonoids and their total content was significantly higher than those of phenolic acids.Among the detected phenolics,hesperidin,eriocitrin,and rutin were found to be the predominant free phenolics,which accounts for 91.18%～94.92% of total free phenolics in lemon slices.However,protocatechuic acid,naringin,and hesperidin were identified as the main bound phenolics,which occupied 81.83%～83.64% of the total bound phenolics.Dehydration posed different effect on the phenolics in lemon slices.AD,IRD,and VD treatment caused significant decline of total phenolics,total phenolic acids,and bound phenolics while they introduced significant increase of free phenolics,bioaccessible phenolics contents,and their bioaccessibility in lemon slices,compared with these of FD samples.Among the AD,IRD,and VD treatments,it was found that AD treated samples contained the highest content of total phenolics(325.77 mg/100 g DW)and total flavonoids(325.77 mg/100 g DW).
引文
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[20]LOU S N,LAI Y C,HUANG J D,et al.Drying effect on flavonoid composition and antioxidant activity of immature kumquat[J].Food Chemistry,2015,171(15):356-363.
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[3]CHEN H H,HERNANDEZ C E,HUANG T C.Astudy of the drying effect on lemon slices using a closed-type solar dryer[J].Solar Energy,2005,78(1):97-103.
[4]SADEGHI M,MIRZABEIGI K O,MIREEI S AMass transfer characteristics during convective,microwave and combined microwave-convective drying of lemon slices[J].Journal of the Science of Food and Agriculture,2013,93(3):471-478.
[5]TORKI-HARCHEGANI M,GHANBARIAN D,SADEGHI M.Estimation of whole lemon mass transfer parameters during hot air drying using different modelling methods[J].Heat and Mass Transfer,2015,51(8):1121-1129.
[6]TORKI-HARCHEGANI M,GHASEMI-VAR-NAMKHASTI M,GHANBARIAN D,et al.Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment[J].Heat and Mass Transfer,2016,52(2):281-289.
[7]DARVISHI H,KHOSHTAGHAZA M H,MINAEIS.Drying kinetics and colour change of lemon slices[J].International Agrophysics,2014,28(1):1-6.
[8]RUBIO-ARRAEZ S,CAPELLA J V,ORTOL魣MD,et al.Modelling osmotic dehydration of lemon slices using new sweeteners[J].International Journal of Food Science and Technology,2015,50(9):2046-2051.
[9]BARRECA D,BELLOCCO E,CARISTI C,et al Flavonoid profile and radical-scavenging activity of Mediterranean sweet lemon(Citrus limetta Risso)juice[J].Food Chemistry,2011,129(2):417-422.
[10]WANG Y C,CHUANG Y C,HSU H W.The flavonoid,carotenoid and pectin content in peels of citrus cultivated in Taiwan[J].Food Chemistry,2008,106(1):277-284.
[11]WANG R R,DING S H,ZHAO D D,et al.Effect of dehydration methods on antioxidant activities,phenolic contents,cyclic nucleotides,and volatiles of jujube fruits[J].Food Science and Biotechnology,2016,25(1):137-143.
[12]ESPARZA-MART魱NEZ F J,MIRANDA-L魷PEZ R,GUZMAN-MALDONADO S H.Effect of air-drying temperature on extractable and non-extractable phenolics and antioxidant capacity of lime wastes[J].Industrial Crops and Products,2016,84:1-6.
[13]丁胜华,王蓉蓉,李高阳,等.干燥温度对橙皮干燥动力学、酚类物质及抗氧化特性的影响[J].中国食品学报,2016,16(11):137-144.
[14]AYDIN E,GOCMEN D.The influences of drying method and metabisulfite pre-treatment on the color,functional properties and phenolic acids contents and bioaccessibility of pumpkin flour[J].LWT-Food Science and Technology,2015,60(1):385-392.
[15]AKDAS S,BASLAR M.Dehydration and degradation kinetics of bioactive compounds for mandarin slices under vacuum and oven drying conditions[J].Journal of Food Processing and Preservation,2015,39(6):1098-1107.
[16]李利改,席万鹏,张元梅,等.中国特有柑橘属植物基本类型不同组织类黄酮含量分析[J].中国农业科学,2013,46(22):4753-4762.
[17]RUSSO M,BONACCORSI I,TORRE G,et al Underestimated sources of flavonoids,limonoids and dietary fibre:Availability in lemon’s by-products[J]Journal of Functional Foods,2014,9:18-26.
[18]XU G H,YE X Q,CHEN J C,et al.Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract[J].Journal of Agricultural and Food Chemistry,2007,55(2):330-335.
[19]CHEN M L,YANG D J,LIU S C.Effects of drying temperature on the flavonoid,phenolic acid and antioxidative capacities of the methanol extract of citrus fruit(Citrus sinensis(L.)Osbeck)peels[J]International Journal of Food Science and Technology,2011,46(6):1179-1185.
[20]LOU S N,LAI Y C,HUANG J D,et al.Drying effect on flavonoid composition and antioxidant activity of immature kumquat[J].Food Chemistry,2015,171(15):356-363.