Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves
作者机构：Department of Food Science and NutritionNational School of Agro-Industrial SciencesENSAIUniversity of NgaoundereP.O.Box 455NgaoundereAdamawa RegionCameroon Pharmacology and Toxicology LaboratoryCSIR-Institute of Himalayan Bioresource TechnologyPalampurHimachal Pradesh 176061India
出 版 物：《Food Production, Processing and Nutrition》 (食物生产加工与营养（英文）)
年 卷 期：2021年第3卷第1期
页 面：296-311页
核心收录：
学科分类：09[农学] 0902[农学-园艺学] 090201[农学-果树学]
基 金：TWAS-CSIR postgraduate fellowship program(FR number:3240280447 to Mr.Nobossé)
主 题：Moringa oleifera leaves Post harvest treatment Optimisation(response surface methodology) Phenolic profile Antioxidant activity
摘 要：Moringa oleifera leaves are an important source of dietary phytochemicals,such as flavonoids with high antioxidant activity(AOA).These components are however influenced by the post-harvest treatments applied as well as the processing ***,it is crucial to determine the most appropriate post-harvest treatment that preserves or enhances *** this effect the influence of steam blanching,fermentation/oxidation,oven drying and roasting of fresh Moringa leaves on their AOA was *** conditions of time and temperature for each treatment were optimised using response surface *** effect of the different treatments at optimal conditions on phenolic profile and AOA were *** achieved the most significant(p0.05)improvement in phenolics(43%)and AOA(22–31%),which was accompanied by the formation of 2 new compounds,quercetin-3-O-acetylglucoside and *** blanching had the most deleterious effect on phenolics(-31%)and ***-harvest treatments qualitatively and quantitatively affect phytochemical profile of Moringa leaves.
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