Changes in polyphenolic compounds and antioxidant activity of Japanese pickled apricot with salted red perilla leaf during pickling and digestion process.
Food Res Int
; 192: 114752, 2024 Sep.
Article
em En
| MEDLINE
| ID: mdl-39147533
ABSTRACT
Japanese pickled apricot, called "umeboshi", is a traditional food that has experientially been consumed as a folk medicine. The main variation of umeboshi is called "shiso-zuke umeboshi", meaning pickled with red perilla leaves to add a colorful appearance. This study investigated changes in phenolics and antioxidant potential of shiso-zuke umeboshi during pickling processes and simulated digestion. Results showed that the red perilla pickling (PP; 1338.12) had 13 times higher phenolics than salt pickling (SP; 101.99) in µg/g DW, and the formation of rosmarinic acid was enhanced. The simulated digestion showed a gradual increase in antioxidant content and activity from the stomach to small intestine, with TPC and TFC being rapidly released in the intestinal environment. The study concluded that shiso-zuke umeboshi provides higher health benefits due to the excellent antioxidant compounds produced through the perilla pickling process.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Cinamatos
/
Folhas de Planta
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Perilla
/
Digestão
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Depsídeos
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Polifenóis
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Manipulação de Alimentos
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Ácido Rosmarínico
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Antioxidantes
Idioma:
En
Revista:
Food Res Int
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
Japão