Effect of Superheated Steam and Hot Water Spray Treatment on Polyphenol Oxidase Activity in Sweet Potato Leaves

被引：0
|
作者：
Sasaki, Kazunori [1 ]
Sotome, Itaru [2 ]
Okadome, Hiroshi [2 ]
Kai, Yumi [3 ]
Oki, Tomoyuki [1 ]
Okuno, Shigenori [1 ]
机构：
[1] Natl Agr & Food Res Org, Kyushu Okinawa Agr Res Ctr, Suya 2421, Kumamoto 8611192, Japan
[2] Natl Food Res Inst, Kannondai 2-1-12, Tsukuba, Ibaraki 3058642, Japan
[3] Natl Agr & Food Res Org, Kyushu Okinawa Agr Res Ctr, Yokoichi 6651-2, Miyakonojo, Miyazaki 8850091, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2016年 / 63卷 / 02期
关键词：
superheated steam and hot water spray treatment; polyphenol oxidase; sweet potato leaves; caffeoylquinic acid; high performance liquid chromatography; IPOMOEA-BATATAS L; CHRYSANTHEMUM-CORONARIUM L; CAFFEIC ACID-DERIVATIVES; COOKING; CELLS;
D O I：
10.3136/nskkk.63.86
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, a newly developed heating system, which consisted of superheated steam and hot water spray (Aqua-gas) treatment, was applied to sweet potato leaves. Upon initiation of Aqua-gas treatment, the internal temperature of sweet potato leaves was immediately increased, and reached 95 degrees C in 30 seconds. Notably, polyphenol oxidase (PPO) activity was not deactivated by short-term Aqua-gas treatment, while 5-minute treatment almost completely inactivated PPO activity. Moreover, the amounts of caffeic acid and 7 species of caffeoylquinic acids (CQAs) in sweet potato leaves after Aqua-gas treatment were significantly higher compared to leaves subjected to boiling treatment. Therefore, we propose that Aqua-gas treatment is a useful heating system to maintain the nutritional components such as CQAs.
引用
收藏
页码：86 / 92
页数：7
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