Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa

被引：10
|
作者：
Miao, Jing [1 ]
Wei, Kunhua [2 ]
Li, Xia [1 ]
Zhao, Chengcheng [1 ]
Chen, Xuetao [1 ]
Mao, Xinhui [1 ]
Huang, Hanhan [1 ]
Gao, Wenyuan [1 ]
机构：
[1] Tianjin Univ, Sch Pharmaceut Sci & Technol, Tianjin Key Lab Modern Drug Delivery & High Effic, 92 Weijin Rd, Tianjin 300072, Peoples R China
[2] Guangxi Bot Garden Med Plants, Guangxi Key Lab Med Resources Protect & Genet Imp, Nanning 530023, Guangxi, Peoples R China
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2017年 / 54卷 / 09期
基金：
中国国家自然科学基金;
关键词：
Rosaceae; Cheanomeles; Boiling; Drying method; Chemical component; Antioxidant activity; PHENOLIC-COMPOUNDS; FRUITS; EXTRACTS; SINENSIS; NAKAI; MICE;
D O I：
10.1007/s13197-017-2712-7
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Chemical composition and antioxidant activity of fresh and boiled Chaenomeles speciosa (CS) slices dried by different drying methods were determined. Data were analyzed by principle component analysis and cluster analysis. All dried boiled CS from dried fresh CS slices form main cluster. The results also demonstrated that both drying methods, freeze drying and hot air drying at 60 A degrees C had good potential in the industrial drying of fresh and boiled CS. Fresh CS dried by hot air drying at 60 A degrees C was more suitable for the industrial production.
引用
收藏
页码：2758 / 2768
页数：11
相关论文
共 50 条
  • [31] Chemical composition and antioxidant activity of Campanula alliariifolia
    Dumlu, M. U.
    Gurkan, E.
    Tuzlaci, E.
    NATURAL PRODUCT RESEARCH, 2008, 22 (06) : 477 - 482
  • [32] Chemical composition and antioxidant activity of Indigofera suffruticosa
    Angela M. C. Arriaga
    Telma L. G. Lemos
    Gilvandete M. P. Santiago
    Manoel Andrade-Neto
    Milena A. Braga
    Macia C. S. de Almeida
    Tathilene B. M. Gomes
    Francisco E. A. Rodrigues
    Jackson Nunes e Vasconcelos
    Pericles B. Alves
    Chemistry of Natural Compounds, 2013, 49 : 150 - 151
  • [33] Chemical Composition and Antioxidant Activity of Algerian Propolis
    Piccinelli, Anna Lisa
    Mencherini, Teresa
    Celano, Rita
    Mouhoubi, Zina
    Tamendjari, Azeddine
    Aquino, Rita Patrizia
    Rastrelli, Luca
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (21) : 5080 - 5088
  • [34] Chemical composition and antioxidant activity of Indigofera suffruticosa
    Arriaga, Angela M. C.
    Lemos, Telma L. G.
    Santiago, Gilvandete M. P.
    Andrade-Neto, Manoel
    Braga, Milena A.
    de Almeida, Macia C. S.
    Gomes, Tathilene B. M.
    Rodrigues, Francisco E. A.
    Nunes e Vasconcelos, Jackson
    Alves, Pericles B.
    CHEMISTRY OF NATURAL COMPOUNDS, 2013, 49 (01) : 150 - 151
  • [35] Chemical Composition and Cytotoxic Activity of Lepechinia speciosa (St. Hill) Epling
    Esteves, Patricia F.
    Kuster, Ricardo M.
    Barbi, Nancy dos S.
    Menezes, Fabio de S.
    LATIN AMERICAN JOURNAL OF PHARMACY, 2010, 29 (01): : 38 - 44
  • [36] Effect of Storage and Drying Treatments on Antioxidant Activity and Phenolic Composition of Lemon and Clementine Peel Extracts
    Gomez-Mejia, Esther
    Sacristan, Ivan
    Rosales-Conrado, Noelia
    Leon-Gonzalez, Maria Eugenia
    Madrid, Yolanda
    MOLECULES, 2023, 28 (04):
  • [37] Altitude effect on the chemical composition and antioxidant activity of rosemary in the region of Talsint (Morocco)
    Sabbahi, Monsif
    El Hassouni, Asmae
    Tahani, Abdessalam
    El Bachiri, Ali
    MOROCCAN JOURNAL OF CHEMISTRY, 2020, 8 (04): : 866 - 875
  • [38] Effect of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Thymus algeriensis Extracts
    Douar-Latreche, Sabrina
    Benchabane, Otmane
    Sahraoui, Naima
    Hazzit, Mohamed
    Mouhouche, Fazia
    Baaliouamer, Aoumeur
    JOURNAL OF ESSENTIAL OIL BEARING PLANTS, 2018, 21 (02) : 449 - 461
  • [39] EFFECT OF MYCORRHIZATION AND VARIETY ON THE CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF SEA BUCKTHORN BERRIES
    Jaroszewska, Anna
    Biel, Wioletta
    Telesinski, Arkadiusz
    JOURNAL OF ELEMENTOLOGY, 2018, 23 (02): : 673 - 684
  • [40] Effect of infrared drying on the drying characteristics, quality and antioxidant activity of raspberry
    Si X.
    Chen Q.
    Bi J.
    Wu X.
    Li Z.
    Journal of Chinese Institute of Food Science and Technology, 2016, 16 (09) : 157 - 164
12345