期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 15, 期 1-2, 页码 49-59出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942911003687256
关键词
Lotus roots; White onion; Bioactive compounds; Antioxidant potential; Antiproliferative activity
资金
- Ministry for Agriculture, Forestry and Fisheries, Republic of Korea
Bioactive compounds and antioxidant potentials were determined in fresh lotus roots and subjected to boiling for different periods of time (10, 20, 40, and 60 min). The obtained results were compared with the same indices in fresh and boiled white onions. It was found that fresh vegetables contained higher quantities of bioactive compounds than those boiled for 10 min, and these indices were significantly higher in fresh white onions than in fresh lotus roots (P < 0.05). Polyphenols (mg GAE/g) were 3.65 +/- 0.2(a) and 10.48 +/- 0.5(b); flavanols (mu g CE/g) -44.13 +/- 2.8(a) and 91.94 +/- 4.3(b); flavonoids (mg CE/g) -0.54 +/- 0.02(a) and 1.04 +/- 0.03(b); anthocyanins (mg CE/kg) -20.61 +/- 1.2(a) and 28.34 +/- 1.3(b); and tannins (mgCE/g) -0.58 +/- 0.02(a) and 1.69 +/- 0.03(b) of lotus roots and white onions, respectively. The highest antioxidant potential was registered in fresh lotus roots and fresh white onions (10.1 +/- 0.70(a) and 15.0 +/- 0.8(b); 8.1 +/- 0.4(a) and 23.05 +/- 1.1(b); 18.7 +/- 0.9(a) and 26.9 +/- 1.3(b) mu M TE/g for FRAP, DPPH, and CUPRAC, respectively (P < 0.05) and 26.9 1 +/- 1.5(a) and 24.14 +/- 1.1(a) mu M TE/g for ABTS (P > 0.05). The influence on tumor cell lines Calu-6 (% of cell viability) of fresh lotus roots (75.61 +/- 2.03) and boiling boiled for 10 min (76.54 +/- 3.14) was significantly higher (P < 0.05) than for fresh white onions (94.18 +/- 3.67) and 10 mitt (97.02 +/- 4.16) white onion. By comparison, the tumor cell lines SNU-601 (% of cell viability) showed similar data for both fresh and boiled vegetables in the range of 86.45 +/- 4.07 to 87.28 +/- 2.42. In conclusion, the boiling led to a decrease of bioactivity; however, lotus demonstrated higher thennostability than white onions. Three-dimensional fluorescence can be used as an additional index for evaluation of properties. Fresh and boiled (for 10 min) lotus roots and white onions could be considered as a functional food with high antioxidative and antiproliferative activities.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据