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

页码：86 / 92

页数：7

共 46 条

[41] PREVENTION OF ENZYMATIC DARKENING IN FROZEN SWEET-POTATOES [IPOMOEA-BATATAS (L) LAM] BY WATER BLANCHING - RELATIONSHIP AMONG DARKENING, PHENOLS, AND POLYPHENOL OXIDASE ACTIVITY
MA, S
SILVA, JL
HEARNSBERGER, JO
GARNER, JO
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (05) : 864 - 867
[42] EFFECT OF A CONTINUOUS HOT WATER-TREATMENT OF POTATO-TUBERS ON SEED-BORNE FUNGAL PATHOGENS
DASHWOOD, EP
BURNETT, EM
PEROMBELON, MCM
POTATO RESEARCH, 1991, 34 (01) : 71 - 78
[43] Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents
Ma, Yurong
Wang, Hongying
Yan, Han
Malik, Aman Ullah
Dong, Tiantian
Wang, Qingguo
POSTHARVEST BIOLOGY AND TECHNOLOGY, 2021, 178
[44] The effect of hot liquid water treatment on the properties and catalytic activity of MWW zeolites with various layered structures
Gil, Barbara
Roth, Wieslaw J.
Grzybek, Justyna
Korzeniowska, Aleksandra
Olejniczak, Zbigniew
Elias, Milan
Opanasenko, Maksym
Cejka, Jiri
CATALYSIS TODAY, 2018, 304 : 22 - 29
[45] Effect of Hot Water Treatment on the Inhibition of Anthracnose, PG, PME Activity and PGIP Gene Expression in Harvested Papaya Fruits
Zhao, N.
Li, X.
Chen, W.
Shi, J.
IV INTERNATIONAL SYMPOSIUM ON TROPICAL AND SUBTROPICAL FRUITS, 2013, 975 : 487 - 493
[46] Combined effect of hot water dipping treatment, N-acetylcysteine and calcium on quality retention and enzymatic activity of fresh-cut apple
Lopez-Lopez, Martha
Vega-Espinoza, Anali
Ayon-Reyna, Lidia
Lopez-Valenzuela, Jose
Vega-Garcia, Misael
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2013, 11 (02): : 243 - 248

← 1 2 3 4 5 →