Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities
This study aimed to optimize the production process of matcha hickory kernel and investigate its antioxidant activity and lipid-lowering potential. Sensory scores were utilized as the evaluation criterion to identify the optimal processing technique for matcha hickory kernel via single-factor and re...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-02-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030153 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832592607705825280 |
|---|---|
| author | Fanping QIN Ben NIU Xiangjun FANG Huizhi CHEN Ruiling LIU Hangjun CHEN Weijie WU Haiyan GAO |
| author_facet | Fanping QIN Ben NIU Xiangjun FANG Huizhi CHEN Ruiling LIU Hangjun CHEN Weijie WU Haiyan GAO |
| author_sort | Fanping QIN |
| collection | DOAJ |
| description | This study aimed to optimize the production process of matcha hickory kernel and investigate its antioxidant activity and lipid-lowering potential. Sensory scores were utilized as the evaluation criterion to identify the optimal processing technique for matcha hickory kernel via single-factor and response surface experiments. The antioxidant and lipid-lowering activities of matcha hickory kernel were assessed using various methods, including the scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, the binding capacities of sodium taurocholate and sodium glycocholate, and the impact on total cholesterol and triglyceride levels in 3T3-L1 adipocytes. The findings indicated that the most effective processing technique for matcha hickory kernel included the following parameters: White sugar content at 15%, matcha infusion concentration at 8%, baking time of 30 min, baking temperature set at 130 ℃, and a sensory score of 88.40 points. IC50 values for the scavenging abilities of DPPH and hydroxyl radicals by matcha hickory kernel were 0.50 mg/mL and 0.42 mg/mL, respectively. At a concentration of 0.10 g/mL, the binding rates of matcha hickory kernel with sodium glycocholate and sodium taurocholate were found to be 56.25% and 53.06%, respectively. At a concentration of 200 μg/mL, matcha hickory kernel demonstrated an extremely significant reduction in the levels of total cholesterol and triglycerides in 3T3-L1 adipocytes (P<0.001). The process established in this experiment is straightforward and feasible, in vitro and cellular studies have demonstrated that matcha hickory kernel possesses significant antioxidant and lipid-lowering activities. |
| format | Article |
| id | doaj-art-e8f3b56b12f64048b8e9d10c359cf6ad |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-e8f3b56b12f64048b8e9d10c359cf6ad2025-01-21T07:24:08ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-0146324925710.13386/j.issn1002-0306.20240301532024030153-3Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering ActivitiesFanping QIN0Ben NIU1Xiangjun FANG2Huizhi CHEN3Ruiling LIU4Hangjun CHEN5Weijie WU6Haiyan GAO7College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaKey Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Smart Logistics and Processing of Fresh Food, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaKey Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Smart Logistics and Processing of Fresh Food, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaKey Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Smart Logistics and Processing of Fresh Food, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaKey Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Smart Logistics and Processing of Fresh Food, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaKey Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Smart Logistics and Processing of Fresh Food, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaKey Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Smart Logistics and Processing of Fresh Food, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaKey Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory of Smart Logistics and Processing of Fresh Food, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, ChinaThis study aimed to optimize the production process of matcha hickory kernel and investigate its antioxidant activity and lipid-lowering potential. Sensory scores were utilized as the evaluation criterion to identify the optimal processing technique for matcha hickory kernel via single-factor and response surface experiments. The antioxidant and lipid-lowering activities of matcha hickory kernel were assessed using various methods, including the scavenging abilities of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, the binding capacities of sodium taurocholate and sodium glycocholate, and the impact on total cholesterol and triglyceride levels in 3T3-L1 adipocytes. The findings indicated that the most effective processing technique for matcha hickory kernel included the following parameters: White sugar content at 15%, matcha infusion concentration at 8%, baking time of 30 min, baking temperature set at 130 ℃, and a sensory score of 88.40 points. IC50 values for the scavenging abilities of DPPH and hydroxyl radicals by matcha hickory kernel were 0.50 mg/mL and 0.42 mg/mL, respectively. At a concentration of 0.10 g/mL, the binding rates of matcha hickory kernel with sodium glycocholate and sodium taurocholate were found to be 56.25% and 53.06%, respectively. At a concentration of 200 μg/mL, matcha hickory kernel demonstrated an extremely significant reduction in the levels of total cholesterol and triglycerides in 3T3-L1 adipocytes (P<0.001). The process established in this experiment is straightforward and feasible, in vitro and cellular studies have demonstrated that matcha hickory kernel possesses significant antioxidant and lipid-lowering activities.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030153hickory kernelprocessing technologysensory scoreantioxidant capacitylipid-lowering activity |
| spellingShingle | Fanping QIN Ben NIU Xiangjun FANG Huizhi CHEN Ruiling LIU Hangjun CHEN Weijie WU Haiyan GAO Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities Shipin gongye ke-ji hickory kernel processing technology sensory score antioxidant capacity lipid-lowering activity |
| title | Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities |
| title_full | Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities |
| title_fullStr | Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities |
| title_full_unstemmed | Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities |
| title_short | Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities |
| title_sort | optimization of preparation technology of matcha hickory kernel and study on antioxidant and lipid lowering activities |
| topic | hickory kernel processing technology sensory score antioxidant capacity lipid-lowering activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030153 |
| work_keys_str_mv | AT fanpingqin optimizationofpreparationtechnologyofmatchahickorykernelandstudyonantioxidantandlipidloweringactivities AT benniu optimizationofpreparationtechnologyofmatchahickorykernelandstudyonantioxidantandlipidloweringactivities AT xiangjunfang optimizationofpreparationtechnologyofmatchahickorykernelandstudyonantioxidantandlipidloweringactivities AT huizhichen optimizationofpreparationtechnologyofmatchahickorykernelandstudyonantioxidantandlipidloweringactivities AT ruilingliu optimizationofpreparationtechnologyofmatchahickorykernelandstudyonantioxidantandlipidloweringactivities AT hangjunchen optimizationofpreparationtechnologyofmatchahickorykernelandstudyonantioxidantandlipidloweringactivities AT weijiewu optimizationofpreparationtechnologyofmatchahickorykernelandstudyonantioxidantandlipidloweringactivities AT haiyangao optimizationofpreparationtechnologyofmatchahickorykernelandstudyonantioxidantandlipidloweringactivities |