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Effects of heating on the total phenolic content, antioxidant activities and main functional components of simulated Chinese herb candy during boiling process

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Abstract

The effects of heating (100–140 °C/10–180 min) on functional component contents, total phenolic content (TPC) and antioxidant activities of six simulated Chinese herb candies containing honeysuckle, chrysanthemum, dandelion, liquorice, mulberry leaf and tangerine, respectively were studied, which revealed that TPC and antioxidant activity of candies significantly increased (p < 0.05) with increasing heating temperature (> 130 °C) and time (> 40 min) during boiling process. After heating at 140 °C/180 min, TPC increased 2–3 times compared with that of unheated samples, while 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical and 2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP) increased 2–9, 2–5 and 3–6 times, respectively. Contents of the main functional components including rutin, glycyrrhizic and chlorogenic acids and naringin in herb candies decreased 6–85% after heating, while glycyrrhetinic acid content increased by 60% and 157% upon heating at 130 °C and 140 °C/180 min, respectively. Significant enhancements in TPC and antioxidant activities of candies during boiling process might be attributable to Maillard reaction product formation. These results would be helpful to effectively guide the industrial production of Chinese herb candies, and to maintain their health benefits.

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Funding

This research was supported financially by the National Natural Science Foundation of China (No. 31771978), the National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180201) and the Innovation and Exploration Fund of State Key Laboratory of Food Science and Technology, Jiangnan University (No. SKLF-ZZB-201801).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Qianqian Yin, Maomao Zeng, Daming Gao, Fang Qin, Jie Chen & Zhiyong He

  2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

    Qianqian Yin, Jie Chen & Zhiyong He

  3. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China

    Haibo Mu

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  1. Qianqian Yin
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  2. Haibo Mu
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  5. Fang Qin
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Correspondence to Jie Chen or Zhiyong He.

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Yin, Q., Mu, H., Zeng, M. et al. Effects of heating on the total phenolic content, antioxidant activities and main functional components of simulated Chinese herb candy during boiling process. Food Measure 13, 476–486 (2019). https://doi.org/10.1007/s11694-018-9961-7

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  • DOI: https://doi.org/10.1007/s11694-018-9961-7

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