Effects of Steam Explosion on Functional Components and In Vitro Antioxidant Activity of Asparagus By-products
Using asparagus processing by-products as raw materials,this study explored the effects of steam explosion on the functional components and antioxidant properties of asparagus processing by-products.Through pretreatment,four products with steam explosion pressures of 0.5 MPa,1.0 MPa,1.5 MPa,and 2.0 MPa were obtained,and the contents of flavonoids,polyphenols,polysaccharides,as well as their in vitro antioxidant properties against hydroxyl radicals and other factors were analyzed.The results showed that the contents of flavonoids and polyphenols were the highest when the steam explosion pressure was 1.0 MPa,with values of 0.975 mg/g and 8.23 mg/g,respectively.The polysaccharide yield was the highest when the steam explosion pressure was 1.5 MPa,reaching 8.19 mg/g.When the steam explosion pressure was 1.5 MPa,the scavenging rates of hydroxyl radicals and DPPH radicals reached the maximum,with values of 79.1%and 77.9%,respectively.
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