|Table of Contents|

Effect of Superfine Grinding on Nutrient Content and Antioxidant Activity of Rose(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年12
Page:
141-145
Research Field:
Publishing date:

Info

Title:
Effect of Superfine Grinding on Nutrient Content and Antioxidant Activity of Rose
Author(s):
LI FengyingXU RuiLIU Zhanyong
(Department of Food Science & Technology,Hebei Normal University of Science & Technology,Changli,Hebei 066600)
Keywords:
rose (Rosa rugosa Thumb)superfine grindingnutrientantioxidant activity
PACS:
-
DOI:
10.11937/bfyy.201712032
Abstract:
Rose (Rosa rugosa Thumb) was used as material.The influence of superfine ground processing on the physicochemical properties and functional effect,antioxidant activity of rose,and provide reference basis for the development and utilization of roses ultrafine powder by ultrafine powder technology to process rose powders.The results showed that compared with powder,moisture and protein content of rose ultrafine powder decreased,fat content increased,and ash content unchanged;iron and nickel content increased,copper and manganese content decreased slightly,other elements changed little;the values of SDF increased,while the IDF content decreased with the decreasing particle size.The total polysaccharide,polyphenols and flavonoids contents in the ultrafine powder Ⅱ(D50 8.659 μm)extracts were the highest,the ultrafine powder Ⅱ extracts also showed the highest total antioxidant activity and the hydroxyl radical scavenging capacity.These results indicated that superfine ground would improve the physicochemical and functional properties of rose,which was helpful for promoting the overall quality and healthy effect of foods containing rose.

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Last Update: 2017-06-27