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    Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling

    Access Status
    Fulltext not available
    Authors
    Fang, Zhongxiang
    Hu, Y.
    Liu, D.
    Chen, J.
    Ye, X.
    Date
    2008
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Fang, Z. and Hu, Y. and Liu, D. and Chen, J. and Ye, X. 2008. Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling. Food Chemistry. 108 (3): pp. 811-817.
    Source Title
    Food Chemistry
    DOI
    10.1016/j.foodchem.2007.11.033
    ISSN
    0308-8146
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/3595
    Collection
    • Curtin Research Publications
    Abstract

    Phenolic acids in potherb mustard (Brassica juncea, Coss.) were determined and the effects of pickling methods on the contents of total free phenolic acids, total phenolic acids, total phenolics, and antioxidant activities were investigated. Gallic acid, protocatechuic acid, p-hydroxybenzoic acid, vanillic acid, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid were identified in the present study. The contents of total free phenolic acids, total phenolic acids and total phenolics in fresh potherb mustard were 84.8 ± 0.58 µg/g dry weight (DW), 539 ± 1.36 µg/g DW, and 7.95 ± 0.28 mg/g DW, respectively. The total free phenolic acids increased during the pickling processes, but the total phenolic acids, total phenolics, and antioxidant activities decreased. However, after 5 weeks of fermentation, all the pickling methods retained over 70% of total phenolic contents and above 65% of antioxidant capacities. The results indicated that pickling processes were relatively good methods for the preservation of phenolic acids and antioxidants for potherb mustard. © 2007 Elsevier Ltd. All rights reserved.

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