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Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities.
Food Chem 2012; 134(4):2021-9FC

Abstract

Inactivation kinetics of peroxidase and polyphenol oxidase in fresh Rabdosia serra leaf were determined by hot water and steam blanching. Activation energy (52.30 kJ mol(-1)) of polyphenol oxidase inactivation was higher than that (20.15 kJ mol(-1)) of peroxidase. Water blanching at 90 °C or steam blanching at 100 °C for 90 s was recommended as the preliminary treatment for the retention of phenolics. Moreover, comparative evaluation of drying methods on the phenolics profiles and bioactivities of R. serra leaf were conducted. The results indicated that only intact leaf after freeze drying retained the initial quality. The sun- and air-dried leaves possessed identical phenolic profiles. The homogenised leaf (after freeze-drying) possessed a lower level of phenolics due to enzymatic degradation. Good antioxidant activities were detected for the sun- and air-dried leaves. There was insignificant difference in anti-tyrosinase and anti-α-glucosidase activities among sun-, air-, and freeze-dried leaves.

Authors+Show Affiliations

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23442652

Citation

Lin, Lianzhu, et al. "Thermal Inactivation Kinetics of Rabdosia Serra (Maxim.) Hara Leaf Peroxidase and Polyphenol Oxidase and Comparative Evaluation of Drying Methods On Leaf Phenolic Profile and Bioactivities." Food Chemistry, vol. 134, no. 4, 2012, pp. 2021-9.
Lin L, Lei F, Sun DW, et al. Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chem. 2012;134(4):2021-9.
Lin, L., Lei, F., Sun, D. W., Dong, Y., Yang, B., & Zhao, M. (2012). Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. Food Chemistry, 134(4), pp. 2021-9. doi:10.1016/j.foodchem.2012.04.008.
Lin L, et al. Thermal Inactivation Kinetics of Rabdosia Serra (Maxim.) Hara Leaf Peroxidase and Polyphenol Oxidase and Comparative Evaluation of Drying Methods On Leaf Phenolic Profile and Bioactivities. Food Chem. 2012 Oct 15;134(4):2021-9. PubMed PMID: 23442652.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal inactivation kinetics of Rabdosia serra (Maxim.) Hara leaf peroxidase and polyphenol oxidase and comparative evaluation of drying methods on leaf phenolic profile and bioactivities. AU - Lin,Lianzhu, AU - Lei,Fenfen, AU - Sun,Da-Wen, AU - Dong,Yi, AU - Yang,Bao, AU - Zhao,Mouming, Y1 - 2012/04/11/ PY - 2011/12/14/received PY - 2012/03/05/revised PY - 2012/04/02/accepted PY - 2013/2/28/entrez PY - 2013/2/28/pubmed PY - 2013/8/24/medline SP - 2021 EP - 9 JF - Food chemistry JO - Food Chem VL - 134 IS - 4 N2 - Inactivation kinetics of peroxidase and polyphenol oxidase in fresh Rabdosia serra leaf were determined by hot water and steam blanching. Activation energy (52.30 kJ mol(-1)) of polyphenol oxidase inactivation was higher than that (20.15 kJ mol(-1)) of peroxidase. Water blanching at 90 °C or steam blanching at 100 °C for 90 s was recommended as the preliminary treatment for the retention of phenolics. Moreover, comparative evaluation of drying methods on the phenolics profiles and bioactivities of R. serra leaf were conducted. The results indicated that only intact leaf after freeze drying retained the initial quality. The sun- and air-dried leaves possessed identical phenolic profiles. The homogenised leaf (after freeze-drying) possessed a lower level of phenolics due to enzymatic degradation. Good antioxidant activities were detected for the sun- and air-dried leaves. There was insignificant difference in anti-tyrosinase and anti-α-glucosidase activities among sun-, air-, and freeze-dried leaves. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23442652/Thermal_inactivation_kinetics_of_Rabdosia_serra__Maxim___Hara_leaf_peroxidase_and_polyphenol_oxidase_and_comparative_evaluation_of_drying_methods_on_leaf_phenolic_profile_and_bioactivities_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)00645-0 DB - PRIME DP - Unbound Medicine ER -