Effects of drying methods on phytochemicals and antioxidant activity of broccoli by-products
文献类型： 外文期刊
作者： Zhao, Yaqi 1 ; Zhang, Wenyuan 1 ; Yang, Haixia 2 ; Xu, Zhenzhen 3 ; Wang, Xue 3 ; Zhang, Zhanquan 1 ; Deng, Jianjun 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Beijing 100081, Peoples R China
2.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
3.Chinese Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Key Lab Agrofood Safety & Qual, Minist Agr & Rural Affairs, Beijing 100081, Peoples R China
关键词： Broccoli by-products; Drying methods; Phytochemical composition; Antioxidant capacity
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 208 卷
页码：
收录情况： SCI
摘要： The application of drying technology can rationally utilize fruit and vegetable resources and improve their economic benefits. To expand the application range of broccoli stems and leaves and enrich product varieties, drying them is a feasible high-value utilization method. This study aimed to identify the influences of freeze drying, microwave drying, and hot air drying on the metabolite and antioxidant activity of by-products. Phytochemical analysis revealed freeze-dried samples closely resembled fresh samples, while microwave and hot air drying increased phenolic acids, glucosinolates, and alkaloids. Random forest analysis identified the key differential compounds: the top three contributing compounds in leaves were alkaloids, phenolic acids, and glucosinolates, while the top three contributing compounds in stems were phenolic acids, alkaloids, and amino acids. Differences in antioxidant enzyme activities and free radical scavenging rates were linked to changes in flavonoid and glucosinolate content. These results offer novel insights into metabolite profiles of broccoli byproducts under various drying methods, highlighting their potential in food applications.
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