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Thermal inactivation kinetics and effects of drying methods on the phenolic profile and antioxidant activities of chicory (Cichorium intybus L.) leaves.
Sci Rep. 2018 06 22; 8(1):9529.SR

Abstract

The thermal inactivation kinetics of enzymes, including polyphenol oxidase (PPO) and peroxidase (POD), in chicory (Cichorium intybus L.) leaves were evaluated. In addition, the influences of different drying techniques (shade drying, hot air drying and freeze drying) on the phenolic profiles and antioxidant activities of chicory leaves were determined. The antioxidant activities of chicory leaves were evaluated on the basis of their 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. The results showed that the activation energy for PPO and POD inactivation were 123.00 kJ/mol and 78.99 kJ/mol, respectively. Preliminary treatment with hot water for 3 min at 90 °C was beneficial for preserving the phenolics present in fresh leaves. Hot air drying was better for the phenolics preservation. The hot air-dried and freeze-dried leaves possessed good antioxidant activities. The leaves with higher phenolics contents had better antioxidant activities, which indicated that the preservation of the phenolics was important for maintaining the antioxidant activity of chicory leaves.

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Authors+Show Affiliations

Li R
College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China.
Shang H
College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China. shangmei2000@163.com. Key Laboratory of Animal Nutrition and Feed Science of Jilin Province, Changchun, 130118, China. shangmei2000@163.com. Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Changchun, 130118, China. shangmei2000@163.com.
Wu H
Grassland Research Institute of CAAS, Hohhot, 010010, China.
Wang M
College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China.
Duan M
College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China.
Yang J
College of Animal Science and Technology, Jilin Agricultural University, Changchun, 130118, China.

MeSH

AntioxidantsBenzothiazolesBiphenyl CompoundsCatechol OxidaseChicoryEnzyme ActivationFreeze DryingHot TemperatureKineticsPeroxidasesPhenolsPicratesPlant LeavesSulfonic Acids

Pub Type(s)

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

Language

eng

PubMed ID

29934537

Citation

Li, Ran, et al. "Thermal Inactivation Kinetics and Effects of Drying Methods On the Phenolic Profile and Antioxidant Activities of Chicory (Cichorium Intybus L.) Leaves." Scientific Reports, vol. 8, no. 1, 2018, p. 9529.
Li R, Shang H, Wu H, et al. Thermal inactivation kinetics and effects of drying methods on the phenolic profile and antioxidant activities of chicory (Cichorium intybus L.) leaves. Sci Rep. 2018;8(1):9529.
Li, R., Shang, H., Wu, H., Wang, M., Duan, M., & Yang, J. (2018). Thermal inactivation kinetics and effects of drying methods on the phenolic profile and antioxidant activities of chicory (Cichorium intybus L.) leaves. Scientific Reports, 8(1), 9529. https://doi.org/10.1038/s41598-018-27874-4
Li R, et al. Thermal Inactivation Kinetics and Effects of Drying Methods On the Phenolic Profile and Antioxidant Activities of Chicory (Cichorium Intybus L.) Leaves. Sci Rep. 2018 06 22;8(1):9529. PubMed PMID: 29934537.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Thermal inactivation kinetics and effects of drying methods on the phenolic profile and antioxidant activities of chicory (Cichorium intybus L.) leaves. AU - Li,Ran, AU - Shang,Hongmei, AU - Wu,Hongxin, AU - Wang,Menghan, AU - Duan,Mengying, AU - Yang,Junyan, Y1 - 2018/06/22/ PY - 2018/01/30/received PY - 2018/06/12/accepted PY - 2018/6/24/entrez PY - 2018/6/24/pubmed PY - 2019/10/16/medline SP - 9529 EP - 9529 JF - Scientific reports JO - Sci Rep VL - 8 IS - 1 N2 - The thermal inactivation kinetics of enzymes, including polyphenol oxidase (PPO) and peroxidase (POD), in chicory (Cichorium intybus L.) leaves were evaluated. In addition, the influences of different drying techniques (shade drying, hot air drying and freeze drying) on the phenolic profiles and antioxidant activities of chicory leaves were determined. The antioxidant activities of chicory leaves were evaluated on the basis of their 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing power, and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity. The results showed that the activation energy for PPO and POD inactivation were 123.00 kJ/mol and 78.99 kJ/mol, respectively. Preliminary treatment with hot water for 3 min at 90 °C was beneficial for preserving the phenolics present in fresh leaves. Hot air drying was better for the phenolics preservation. The hot air-dried and freeze-dried leaves possessed good antioxidant activities. The leaves with higher phenolics contents had better antioxidant activities, which indicated that the preservation of the phenolics was important for maintaining the antioxidant activity of chicory leaves. SN - 2045-2322 UR - https://www.unboundmedicine.com/medline/citation/29934537/Thermal_inactivation_kinetics_and_effects_of_drying_methods_on_the_phenolic_profile_and_antioxidant_activities_of_chicory__Cichorium_intybus_L___leaves_ DB - PRIME DP - Unbound Medicine ER -