Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time
This study investigated the effects of different heating times (30–150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1599389 |
| _version_ | 1818303504655056896 |
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| author | Jungu Lee Geonhui Park Yoon Hyuk Chang |
| author_facet | Jungu Lee Geonhui Park Yoon Hyuk Chang |
| author_sort | Jungu Lee |
| collection | DOAJ |
| description | This study investigated the effects of different heating times (30–150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids (rutin, quercetin, and luteolin) in LJ were significantly increased after heat treatments. Antioxidant activities, such as DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP and reducing power, of LJ, were improved after heating. Antioxidant activities were positively correlated with total phenolic, total flavonoid, chlorogenic acid, caffeic acid, and quercetin contents. |
| first_indexed | 2024-12-13T05:55:51Z |
| format | Article |
| id | doaj.art-b65e0efaeeec4b6394824b226dfebf4e |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-13T05:55:51Z |
| publishDate | 2019-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-b65e0efaeeec4b6394824b226dfebf4e2022-12-21T23:57:26ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862019-01-0122163064510.1080/10942912.2019.15993891599389Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating timeJungu Lee0Geonhui Park1Yoon Hyuk Chang2Kyung Hee UniversityKyung Hee UniversityKyung Hee UniversityThis study investigated the effects of different heating times (30–150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids (rutin, quercetin, and luteolin) in LJ were significantly increased after heat treatments. Antioxidant activities, such as DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP and reducing power, of LJ, were improved after heating. Antioxidant activities were positively correlated with total phenolic, total flavonoid, chlorogenic acid, caffeic acid, and quercetin contents.http://dx.doi.org/10.1080/10942912.2019.1599389lonicera japonica thunbhigh temperature treatmentphenolic acidchlorogenic acidflavonoidsantioxidant activity |
| spellingShingle | Jungu Lee Geonhui Park Yoon Hyuk Chang Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time International Journal of Food Properties lonicera japonica thunb high temperature treatment phenolic acid chlorogenic acid flavonoids antioxidant activity |
| title | Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time |
| title_full | Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time |
| title_fullStr | Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time |
| title_full_unstemmed | Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time |
| title_short | Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time |
| title_sort | nutraceuticals and antioxidant properties of lonicera japonica thunb as affected by heating time |
| topic | lonicera japonica thunb high temperature treatment phenolic acid chlorogenic acid flavonoids antioxidant activity |
| url | http://dx.doi.org/10.1080/10942912.2019.1599389 |
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