Effect and Comprehensive Evaluation of Hot Air Circulation Heating on the Active Substances and Antioxidant Function of Three Types of Radish Sprouts

LI Ru; LU Zhaoyang; SHI Cong; LI Chao; ZHANG Zhen; CHEN Xuehong

doi:10.13386/j.issn1002-0306.2023080207

Volume 45 Issue 13

Jun. 2024

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Science and Technology of Food Industry > 2024 > 45(13): 108-115. > DOI: 10.13386/j.issn1002-0306.2023080207

LI Ru, LU Zhaoyang, SHI Cong, et al. Effect and Comprehensive Evaluation of Hot Air Circulation Heating on the Active Substances and Antioxidant Function of Three Types of Radish Sprouts[J]. Science and Technology of Food Industry, 2024, 45(13): 108−115. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080207.

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Effect and Comprehensive Evaluation of Hot Air Circulation Heating on the Active Substances and Antioxidant Function of Three Types of Radish Sprouts

1.
School of Food and Biological Engineering, Xuzhou University of Technology, Xuzhou 221018, China
2.
Xuzhou City Jiawang District Hengzhisheng Agricultural Development Co., Ltd., Xuzhou 221011, China

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Received Date: August 20, 2023
Available Online: April 26, 2024

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Abstract

Abstract

In order to explore the effect of hot air circulation heating on the functional value of radish sprouts, red, green, and white radish sprouts were used as the research subjects in this study. Different temperature and time of hot air circulation heating were used to analyze the changes in active substances such as total phenolic substances, anthocyanins, total phenolic acids, flavonoids, V_C, and glucosinolates, as well as the antioxidant activity changes such as DPPH free radical scavenging ability and reducing ability. A comprehensive evaluation was conducted based on the distance method of superior and inferior solutions. The results showed that low-temperature short-term (60 ℃ for 30 s) hot air circulation heating had the greatest positive effect on the retention rate of anthocyanins and V_C content in white radish sprouts, with retention rates reaching 77.8% and 85.3%, respectively. At the same time, the retention rates of total phenolic acids in green and white radish sprouts were 99.3% and 82.5% by short-term (60 ℃ for 30 s) hot air circulation heating at low temperature, which had a positive effect on the retention of active substance content in the two types of radish sprouts. In addition, the experimental group (100 ℃ for 60 s) had a certain positive effect on the increase of total phenolic substances, flavonoids, and glucosinolates content in radish sprouts. Moreover, comprehensive evaluation found that short-term hot air circulation heating (60 ℃ for 30 s) was the best heating condition for maintaining the functional value and antioxidant activity of the three types of radish sprouts. This experiment provided theoretical basis and data support for the in-depth study of hot air circulation heating of sprouts.
- radish sprouts,
- hot air circulation,
- active substances,
- antioxidant capacity,
- comprehensive evaluation

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