Effect of blanching pre-treatment on antioxidant activities and involved compounds in fresh daylily (Hemerocallis fulva L.) flowers
Main Article Content
Keywords
blanching, daylily flowers, antioxidant activity, antioxidant compounds
Abstract
Effect of two blanching methods (blanching in steam or in hot water), on antioxidant properties of daylily flowers were determined with antioxidant assays, including 1-diphenyl-2-picrylhydrazyl free radical scavenging, superoxide anion scavenging activity, reducing power and nitric oxide radical-scavenging. Antioxidant compounds, such as phenolic composition, ascorbic acid and ?-carotene were also analysed. Results showed that the phenolic compounds, ?-carotene, ascorbic acid and antioxidant activities in daylily flowers were affected significantly by blanching pretreatments. Blanching enhanced antioxidant activities and (+)-catechin content, and resulted in great reduction of ?-carotene, ascorbic acid, but steam blanching had the higher antioxidant activity and related compound contents than those of hot water blanching. A significant positive correlation between antioxidant activity and (+)-catechin content was observed in this work. Overall, steam blanching would be a better choice for daylily flower pre-treatment than blanching in hot water.
References
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Turkmen, N., Sari, F. and Velioglu, Y.S., 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93: 713-718.
Uezu, E., 1998. Effects of Hemerocallis on sleep in mice. Psychiatry and Clinical Neurosciences 52: 136-137.
Xu, B. and Chang, S.K.C., 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of Agriculture and Food Chemistry 57: 4754-4764.
Yao, Y. and Ren, G., 2011. Effect of thermal treatment on phenolic composition and antioxidant activities of two celery cultivars. LWT-Food Science and Technology 44: 181-185.
Zhang, D.L. and Hamauzu, Y., 2004. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88: 503-509.
Amin, I. and Lee, W.Y., 2005. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. Journal of the Science of Food and Agriculture 85: 2314-2320.
Asami, D.K., Hong, Y.J., Barrett, D.M. and Mitchell, A.E., 2003. Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices. Journal of Agricultural and Food Chemistry 51: 1237-1241.
Bao, H., Ren, H., Endo, H., Takagi, Y. and Hayashi, T., 2004. Effects of heating and the addition of seasonings on the anti-mutagenic and anti-oxidative activities of polyphenols. Food Chemistry 86: 517-524.
Chu, Y., Chang, C. and Hsu, H., 2000. Flavonoid content of several vegetables and their antioxidant activity. Journal of the Science of Food and Agriculture 80: 561-566.
Cichewicz, R.H., Lim, K.C., McKerrow, J.H. and Nair, M.G., 2002. Kwanzoquinones A-G and other constituents of Hemerocallis fulva‘Kwanzo’ roots and their activity against the human pathogenic trematode Schistosoma mansoni. Tetrahedron 58: 8597-8606.
Cichewicz, R.H., Zhang, Y., Seeram, N.P. and Nair, M.G., 2004. Inhibition of human tumor cell proliferation by novel anthraquinones from daylilies. Life Science, 74: 1791-1799.
Deepa, N., Kaur, C., George, B., Singh, B. and Kapoor, H.C., 2007. Antioxidant constituents in some sweet pepper (Capsicum annuum L.) genotypes during maturity. LWT-Food Science and Technology 40: 121-129.
Dewanto, V., Wu, X.Z., Adom, K.K. and Liu, R.H., 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry 50: 3010-3014.
Fu, M.R., He, Z.P., Zhao, Y.Y., Yang, J. and Mao, L.C., 2009. Antioxidant properties and involved compounds of daylily flowers in relation to maturity. Food Chemistry 114: 1192-1197.
Gil, M.I., Tomás-Barberán, F.A., Hess-Pierce, B., Holcroft, D.M. and Kader, A.A., 2000. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry 48: 4581-4589.
Giovanelli, G., Brambilla, A., Rizzolo, A. and Sinelli, N., 2012. Effects of blanching pre-treatment and sugar composition of the osmotic solution on Physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.). Food Research International 49: 263-271.
Hazra, B., Biswas, S. and Mandal, N., 2008. Antioxidant and free radical scavenging activity of Spondias pinnata. BMC Complementary and Alternative Medicine 8: 63-72.
Heras-Ramírez, M.E., Quintero-Ramos, A., Camacho-Dávila, A.A., Barnard, J., Talamás-Abbud, R., Torres-Muñoz, J.V. and Salas-Muñoz, E., 2012. Effect of blanching and drying temperature on polyphenolic compound stability and antioxidant capacity of apple pomace. Food Bioprocess Technology 5: 2201-2210.
Hong, Y.H., Cheng, Z.W., Li, J.H. and Hu, C., 2003. Effect of different methods to treat the fresh Hemerocallis citrina and the change of colchicine. Journal of Hunan Agricultural University (Natural Sciences) 29: 500-502.
Hsieh, M.T., Ho, Y.F., Peng, W.H., Wu, C.R. and Chen, C.F., 1996. Effects of Hemerocallis flava on motor activity and the concentration of central monoamines and its metabolites in rats. Journal of Ethnopharmacology 52: 71-76.
Hunter, K.J. and Fletcher, J.M., 2002. The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innovative Food Science and Emerging Technologies 3: 399-406.
Kaiser, A., Kammerer, D.R. and Carle, R., 2013. Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes. Food Chemistry 140: 332-339.
Majumdar, D., 2003. The blue baby syndrome: nitrite poisoning in humans. Resonance 8(10):20-30.
Manzocco, L., Anese, M. and Nicoli, M.C., 1998. Antioxidant properties of tea extracts as affected by processing. LWT-Food Science and Technology 31: 694-698.
Milewski, L.M. and Khan, S.A., 2006. An overview of potentially life-threatening poisonous plants in dogs and cats. Journal of Veterinary Emergency and Critical Care 16: 25-33.
Poppenga, R.H., 2010. Poisonous plants. Molecular, Clinical and Environmental Toxicology 2: 123-175.
Rossi, M., Giussani, E., Morelli, R., Lo Scalzo, R., Nani, R.C. and Torreggiani, D., 2003. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Research International 36: 999-1005.
Tomkins, J.P., Wood, T., Westman, A., Barnes, L.S. and Wing, R.A., 2001. Evaluation of genetic variation in the daylily (Hemerocallisspp.) using AFLP markers. Theoretical and Applied Genetics 102: 489-496.
Turkmen, N., Sari, F. and Velioglu, Y.S., 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 93: 713-718.
Uezu, E., 1998. Effects of Hemerocallis on sleep in mice. Psychiatry and Clinical Neurosciences 52: 136-137.
Xu, B. and Chang, S.K.C., 2009. Total phenolic, phenolic acid, anthocyanin, flavan-3-ol, and flavonol profiles and antioxidant properties of pinto and black beans (Phaseolus vulgaris L.) as affected by thermal processing. Journal of Agriculture and Food Chemistry 57: 4754-4764.
Yao, Y. and Ren, G., 2011. Effect of thermal treatment on phenolic composition and antioxidant activities of two celery cultivars. LWT-Food Science and Technology 44: 181-185.
Zhang, D.L. and Hamauzu, Y., 2004. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88: 503-509.
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Published
Jul 25, 2014
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