The effect of heat, high hydrostatic pressure (HHP) treatment, pH, light, temperature and simulated digestion on sweet potato leaf flavonoids (SPLF) stability was studied. Results showed heat treatment at 75 °C for 90 min or HHP treatment at 600 MPa for 30 min did not cause significant effect on SPLF. Heat treatment at 100 °C for 60 min and 90 min led to decrease in antioxidant activity by 20% and 25%, respectively, while pH 7.0 and 8.0 significantly decreased amount of SPLF by approximately 75%, decreased antioxidant activity by about 30% and 47% separately. Light treated samples recorded a decrease in SPLF by 52% and antioxidant activity by 24%. No significant effect on SPLF was observed for samples stored at −18 °C, 4 °C or room temperature. The retention of flavonoids and antioxidant activity was 45.9 ± 3.6% and 56.2 ± 2.6%, individually in SPLF after simulated digestion.

中文翻译：

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加工和贮藏条件对甘薯叶黄酮稳定性的影响

研究了加热，高静水压（HHP）处理，pH，光照，温度和模拟消化对甘薯叶黄酮（SPLF）稳定性的影响。结果显示，在75°C的条件下进行90分钟的热处理或在600 MPa的条件下进行HHP 30分钟的处理不会对SPLF产生明显影响。在100°C下进行60分钟和90分钟的热处理分别导致抗氧化剂活性降低20％和25％，而pH 7.0和8.0显着降低SPLF的含量约75％，降低抗氧化剂活性约30％和分别为47％。经过光处理的样品的SPLF降低了52％，抗氧化剂活性降低了24％。对于在−18°C，4°C或室温下存储的样品，未观察到对SPLF的显着影响。黄酮类化合物的保留率和抗氧化活性分别为45.9±3.6％和56.2±2.6％，