Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment
作者： Rosa Doblado , Juana Frías , Concepción Vidal-Valverde
DOI: 10.1016/J.FOODCHEM.2006.02.043
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摘要: Abstract The effect of high pressure treatment on the vitamin C content and antioxidant capacity raw germinated cowpea seeds ( Vigna sinensis var. carilla ) at 300, 400 500 MPa for 15 min room temperature has been investigated. A considerable amount was detected in cowpeas, but not seeds. An increase (TEAC) sprouts also observed (58–67%). High (HP) slightly modified TEAC and, after pressurization 500 MPa, decrease more pronounced, although submitted to this HP still provided a (15–17 mg/100 g d.m.) 26–59% higher than that cowpeas. process can provide minimally processed fresh-like quality.
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