https://scholars.lib.ntu.edu.tw/handle/123456789/413315
標題: | Effects of blanching, drying and extraction processes on the antioxidant activity of yam (Dioscorea alata) | 作者: | Chung Y.-C. Chiang B.-H. Wei J.-H. Wang C.-K. Chen P.-C. Hsu C.-K. |
關鍵字: | Antioxidant;Blanching;Drying;Peel;Yam | 公開日期: | 2008 | 卷: | 43 | 期: | 5 | 起(迄)頁: | 859-864 | 來源出版物: | International Journal of Food Science and Technology | 摘要: | The effects of blanching, drying and extraction processes on the antioxidant activities of one kind of Taiwanese yam peel, Darsan (Dioscorea alata), were investigated. The antioxidant measurements included total phenolic content, reducing power and £\,£\-diphenyl-£]-pricryl-hydrazyl (DPPH) radical-scavenging activity. The 50% ethanolic, hot water and water extracts from the peel all had much higher antioxidant activities than those extracts from the flesh. Among three extraction methods, 50% ethanolic extraction resulted in the highest antioxidant activities in the peel, while hot water extraction was more appropriate for the flesh. Blanching by immersing the peel in 85 ¢XC water for 30 s caused significant reductions in the antioxidant activities of all the extracts from the peel. Generally speaking, freeze-dried peel maintained higher antioxidant activities than hot air-dried peel. ? 2008 Institute of Food Science and Technology Trust Fund. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/413315 | ISSN: | 09505423 | DOI: | 10.1111/j.1365-2621.2007.01528.x |
顯示於: | 食品科技研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。