Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis Radix

The effects of temperature (100 degrees C, 150 degrees C, 250 degrees C) during processing with wine on chemical composition, oil oxidative stability, inhibitory activities on acetylcholinesterase (AChE) and pancreatic lipase (PL) of Angelica Sinensis Radix (ASR), and the feasibility of melanoidins as a colour index to control the roasting intensities were investigated for the first time. The results showed that there were the highest content of ferulic acid, total flavonoids and antioxidant activity of sample roasted at 150 degrees C, and the sample roasted at 250 degrees C had the highest content of polysaccharide and total phenolics. A continued reduction in volatile content has occurred in progressive roast. The oxidant stability of oil has a slight increase along with the strength of the roasting intensities, which was higher than unprocessed ASR. Inhibitory activities on acetylcholinesterase and pancreatic lipase were decreased firstly and then increased. Melanoidins can be used as a colour indicator for controlling the thermal processing.