Effects of frying on antioxidative compounds and activities in red cabbages during digestion

  • YIN Pei ,
  • CHEN Jianchu ,
  • YE Xingqian ,
  • LIU Donghong
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  • Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

Received date: 2018-12-25

  Revised date: 2019-01-14

  Online published: 2019-07-16

Abstract

The releasing rules of total phenol and anthocyanins from fried red cabbages (Brassica oleracea var. capitata f. rubra) during gastrointestinal digestion were studied. ABTS and ORAC were used to investigate changes in their antioxidative activities during digestion. The results showed that gastrointestinal digestion promoted antioxidants releasing and increased their activities in vacuum fried red cabbages. Under the same thermal condition, the antioxidants contents and antioxidative activities of vacuum fried red cabbages were higher than that of atmospheric fried one. Moreover, with increasing frying temperature, the amounts of antioxidants released as well as their activities both showed increasing trends in vacuum fried red cabbages. This study investigated the effects of two frying methods on active substances and antioxidant capacities of red cabbages during in vitro gastrointestinal digestion, which provides a reference for more realistic and reasonable evaluation of antioxidative functions of processed red cabbages.

Cite this article

YIN Pei , CHEN Jianchu , YE Xingqian , LIU Donghong . Effects of frying on antioxidative compounds and activities in red cabbages during digestion[J]. Food and Fermentation Industries, 2019 , 45(12) : 127 -132 . DOI: 10.13995/j.cnki.11-1802/ts.019740

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