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The antioxidant capacity and antioxidant system of Jerusalem artichoke (Helianthus tuberosus L.) tubers in relation to inulin during storage at different low temperatures
Industrial Crops and Products ( IF 5.6 ) Pub Date : 2021-01-06 , DOI: 10.1016/j.indcrop.2020.113229
Yuwen Mu , Wenting Gao , Shiqi Lv , Fencan Li , Ying Lu , Changming Zhao

Jerusalem artichoke (Helianthus tuberosus L.) tubers are rich in inulin and have a much higher resistance to abiotic stress. Previous literatures have focused on changes of inulin in the tubers during postharvest storage, but little is known about the relationships between the antioxidant capacity, antioxidant system and inulin in Jerusalem artichoke tubers during storage. In this work, the inulin profiles and their in vitro radical scavenging abilities, phenolic content and its antioxidant capacity and the antioxidant systems-related enzymes activity in the tubers stored at 4, 0, −5, −12 and −18℃ were investigated to explore the correlations between the antioxidant capacity, antioxidant system and inulin in the tubers during storage. Compared with storage at relatively high temperature (4℃), the tubers stored at relatively low temperatures (−18 − 0℃) could effectively enhance the degree of polymerisation (DP), content and antioxidant capacity of inulin, the content and antioxidant capacity of polyphenols and the activity of catalases (CAT). The antioxidant capacity of the tubers stored at below 0℃ had no significant differences. Principle component analysis (PCA) was employed to examine the correlations between the antioxidant capacity, antioxidant system and inulin in the tubers during storage. These observations demonstrated the beneficial effects of the content and DP of inulin on antioxidant capacity and antioxidant system of Jerusalem artichoke tubers during storage and indicated that Jerusalem artichoke tubers stored at −5 to 0℃ should be considered as a suitable storage temperatures for different uses.



中文翻译:

菊芋的抗氧化能力和抗氧化剂体系(菊芋相对于菊粉L.)块茎储存期间在不同的低温下

菊芋(菊芋L.)块茎富含菊粉,对非生物胁迫的抵抗力更高。以前的文献集中在贮藏后储藏期间块茎中菊粉的变化,但是对储藏期间朝鲜蓟块茎中抗氧化能力,抗氧化系统与菊粉之间关系的了解甚少。在这项工作中,研究了4、0,-5,-12和-18℃贮藏的块茎中菊粉的概况及其体外自由基清除能力,酚含量及其抗氧化能力以及与抗氧化系统相关的酶活性,探索贮藏期间块茎中抗氧化能力,抗氧化系统和菊粉之间的相关性。与在较高温度(4℃)下存储相比,在较低温度(−18 − 0℃)下保存的块茎可以有效提高菊粉的聚合度(DP),菊粉的含量和抗氧化能力,多酚的含量和抗氧化能力以及过氧化氢酶(CAT)的活性。0℃以下贮藏的块茎抗氧化能力无明显差异。采用主成分分析法(PCA)检验了块茎在贮藏期间的抗氧化能力,抗氧化系统和菊粉之间的相关性。这些观察结果证明了菊粉的含量和DP对贮藏期间菊芋块茎的抗氧化能力和抗氧化系统的有益影响,并表明在-5至0℃下贮藏的菊芋块茎应被视为适合不同用途的合适贮藏温度。菊粉的含量和抗氧化能力,多酚的含量和抗氧化能力以及过氧化氢酶(CAT)的活性。0℃以下贮藏的块茎抗氧化能力无明显差异。采用主成分分析法(PCA)检验了块茎在贮藏期间的抗氧化能力,抗氧化系统和菊粉之间的相关性。这些观察结果证明了菊粉的含量和DP对贮藏期间菊芋块茎的抗氧化能力和抗氧化系统的有益影响,并表明在-5至0℃下贮藏的菊芋块茎应被视为适合不同用途的合适贮藏温度。菊粉的含量和抗氧化能力,多酚的含量和抗氧化能力以及过氧化氢酶(CAT)的活性。0℃以下贮藏的块茎抗氧化能力无明显差异。采用主成分分析法(PCA)检验了块茎在贮藏期间的抗氧化能力,抗氧化系统和菊粉之间的相关性。这些观察结果证明了菊粉的含量和DP对贮藏期间菊芋块茎的抗氧化能力和抗氧化系统的有益影响,并表明在-5至0℃下贮藏的菊芋块茎应被视为适合不同用途的合适贮藏温度。0℃以下贮藏的块茎抗氧化能力无明显差异。采用主成分分析法(PCA)检验了块茎在贮藏期间的抗氧化能力,抗氧化系统和菊粉之间的相关性。这些观察结果证明了菊粉的含量和DP对贮藏期间菊芋块茎的抗氧化能力和抗氧化系统的有益影响,并表明在-5至0℃下贮藏的菊芋块茎应被视为适合不同用途的合适贮藏温度。0℃以下贮藏的块茎抗氧化能力无明显差异。采用主成分分析法(PCA)检验了块茎在贮藏期间的抗氧化能力,抗氧化系统和菊粉之间的相关性。这些观察结果表明,菊粉的含量和DP对贮藏期间菊芋块茎的抗氧化能力和抗氧化系统具有有益的作用,并表明在-5至0℃下贮藏的菊芋块茎应被视为适合不同用途的合适贮藏温度。

更新日期:2021-01-06
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