Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time

This study investigated the effects of different heating times (30-150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids...

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Bibliographic Details
Published inInternational journal of food properties Vol. 22; no. 1; pp. 630 - 645
Main Authors Lee, Jungu, Park, Geonhui, Chang, Yoon Hyuk
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 01.01.2019
Taylor & Francis Ltd
Taylor & Francis Group
Subjects
Acids
antioxidant activity
Antioxidants
Caffeic acid
Chlorogenic acid
Flavonoids
Functional foods & nutraceuticals
Heat treatments
high temperature treatment
Lonicera japonica
Lonicera japonica Thunb
phenolic acid
Phenolic acids
Quercetin
Rutin
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Summary:This study investigated the effects of different heating times (30-150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids (rutin, quercetin, and luteolin) in LJ were significantly increased after heat treatments. Antioxidant activities, such as DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP and reducing power, of LJ, were improved after heating. Antioxidant activities were positively correlated with total phenolic, total flavonoid, chlorogenic acid, caffeic acid, and quercetin contents.
ISSN:1094-2912
1532-2386
DOI:10.1080/10942912.2019.1599389