摘要
The effect of heat processing on change in colour (ΔE), level of bioactive compounds and overall antioxidant capacity in raw and heat-processed edible Irish brown seaweeds was investigated. Raw seaweeds were heated at 85–121 °C for 15 min in an autoclave and extracted with 60% methanol. In comparison with raw seaweeds for all the species studied, heating increased total phenol (TPC) (1.6- to 1.9-fold) and total tannin (TTC) (1.3- to 2.6-fold) at 95 °C, while total flavonoid (TFC) (1.6- to 3.3-fold) and total sugar (TSC) (1.9- to 4.3-fold) at 85 °C. Similarly, EC50 value reduced in case of DPPH• scavenging (30.7–51.8%), metal chelating ability (FIC) (27–67.8%) and H2O2 scavenging capacity (13.3–16.1%) at 95 °C, while reduction in lipid peroxidation (10.8–31.5%) observed at 85 °C. Results showed that heating affects content of bioactive compounds as well as beneficial biological activity associated with these compounds, which can suggest new processing for application of seaweeds extract as nutraceutical.
摘要译文
热加工对颜色变化的影响（原海藻加热在85-121℃下，在高压釜15分钟，并用60％甲醇萃取。在天然海藻的所有研究的物种相比，加热增加的总酚（TPC）（1。6-至1.9倍），和总的单宁（TTC）（1.3-到2.6倍），在95℃，而总类黄酮（TFC）（1.6-到3.3倍）和总糖（TSC）（1.9-至4.3倍），在85℃。同样，EC 50值降低的情况下DPPH的SUP而减少脂质过氧化（10.8-31.5％）在85℃下观察到的。结果表明，加热会影响生物活性化合物，以及与这些化合物相关的有益的生物活性的内容，它可以提出新的处理程序海藻中提取的保健品。
Gaurav Rajauria, Amit K. Jaiswal, Nissreen Abu-Ghannam[*] and Shilpi Gupta. Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds[J]. International Journal of Food Science & Technology, 2010,45(12): 2485-2493