Effect of Steaming Processing on Phenolic Profiles and Cellular Antioxidant Activities of Castanea mollissima

Molecules

ArshadMehmood Abbasi¹  Xiaoxiao Chang²  Fengyuan Liu³  Xinbo Guo³  Fangyuan Zhang⁴ 

[1] Department of Environmental Sciences, COMSATS Institute of Information Technology, Abbottabad 22060, Pakistan;Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Key laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640, China;School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;School of Life Sciences, Southwest University, Chongqing 400715, China;

关键词: chestnut;    steaming;    phenolics;    antioxidant activity;    cellular accessibility;   

DOI  :  10.3390/molecules24040703

来源: DOAJ

【 摘 要 】

The intention of this study was to investigate the effect of steaming processing on phenolic profiles and antioxidant activities in chestnuts. Steaming processing at different times and temperatures depicted diverse impacts on free and bound fractions. Though, bound phenolics were stable but long time steaming at higher temperatures tended to improve the levels of phenolics, flavonoids as well as antioxidant activities in chestnut kernels, by up to 60.11% of the original value. Seven phenolic compounds including ferulic acid, chlorogenic acid, gallic acid, vanillic acid, syringate, p-coumaric acid and quercetin were found to change during thermal processes. Significant relationships (p < 0.05) were identified between total phenolics and total antioxidant activities. However, the consistency of chlorogenic acid (p < 0.01) only with cellular antioxidant activity indicated poor bio-accessibility of the phytochemicals in chestnuts. However, this situation could be partly improved by steaming. Steaming could improve the cellular accessibility of free phytochemicals, particularly, increasing the bio-accessibility by 41.96%. This study provided valuable information on dynamic changes of phenolic profiles and antioxidant activity of chestnuts under a steaming process, which could offer possible guidance for the chestnut processing industry in the future.

【 授权许可】

Unknown