Effect and Comprehensive Evaluation of Hot Air Circulation Heating on the Active Substances and Antioxidant Function of Three Types of Radish Sprouts

In order to explore the effect of hot air circulation heating on the functional value of radish sprouts, red, green, and white radish sprouts were used as the research subjects in this study. Different temperature and time of hot air circulation heating were used to analyze the changes in active sub...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 45; no. 13; pp. 108 - 115
Main Authors Ru LI, Zhaoyang LU, Cong SHI, Chao LI, Zhen ZHANG, Xuehong CHEN
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.07.2024
Subjects
active substances
antioxidant capacity
comprehensive evaluation
hot air circulation
radish sprouts
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Summary:In order to explore the effect of hot air circulation heating on the functional value of radish sprouts, red, green, and white radish sprouts were used as the research subjects in this study. Different temperature and time of hot air circulation heating were used to analyze the changes in active substances such as total phenolic substances, anthocyanins, total phenolic acids, flavonoids, VC, and glucosinolates, as well as the antioxidant activity changes such as DPPH free radical scavenging ability and reducing ability. A comprehensive evaluation was conducted based on the distance method of superior and inferior solutions. The results showed that low-temperature short-term (60 ℃ for 30 s) hot air circulation heating had the greatest positive effect on the retention rate of anthocyanins and VC content in white radish sprouts, with retention rates reaching 77.8% and 85.3%, respectively. At the same time, the retention rates of total phenolic acids in green and white radish sprouts were 99.3% and 82.5% by short
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2023080207