Effects of soaking treatment on the acrylamide and inulin contents of Jerusalem artichoke tea and its antioxidant activity
| Autor: | Myung-Sub Chung, Jong-Sun Lee, Jeong-Min Jo, Mun Yhung Jung |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Antioxidant biology medicine.medical_treatment Inulin food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Applied Microbiology and Biotechnology chemistry.chemical_compound Acetic acid 0404 agricultural biotechnology chemistry 010608 biotechnology Acrylamide medicine Food science Helianthus Research Article Food Science Biotechnology Jerusalem artichoke |
| Zdroj: | Food Sci Biotechnol |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-021-00878-z |
| Popis: | There are several studies that show that large amounts of acrylamide are detected in Jerusalem artichoke (Helianthus tuberosus L.) tea. This study examined acrylamide, inulin content and antioxidant properties of Jerusalem artichoke tea brewed in different conditions. Uniformly sliced Jerusalem artichokes were soaked in different salt and acidic solutions for 60 min at 20 °C and extracted with hot or cold water. The acrylamide content was analyzed by high-performance liquid chromatography–tandem mass spectrometry. The Inulin content and antioxidant activity were analyzed by spectrophotometer. Soaking significantly reduced acrylamide levels (p |
| Databáze: | OpenAIRE |
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