The bioactive compounds contents (BCC), total antioxidant capacity (TAC), and thus the potential health-promoting capacity of fruits and vegetables may depend on their processing history. Lam. fruits (SALF) are consumed as vegetables and have been traditionally used to manage diabetes, possibly due to the possession of bioactive compounds, including phenolics and saponins. Data on the effect of thermal treatments versus ripeness stage and accession on the BCC and TAC of SALF is currently limited. The present study investigated the effect of drying temperature (35, 55, and 85 °C), and traditional cooking method (boiling and steaming) at 100 °C, and duration (15, 30, 45, 60, and 120 min) on the BCC and TAC of SALF. Spectrophotometry was used to analyse the TAC and BCC (total phenolic, flavonoid saponins, and vitamin C contents), and gravimetry for total alkaloids. The effect of drying on the BCC and TAC of SALF significantly varied with drying temperature, accession, ripeness stage, cooking method, and cooking duration. Drying at 35 °C increased the total phenolics and TAC of unripe SALF more than 2-fold, and retained the highest vitamin C and total flavonoid contents. The effect of drying on saponins and alkaloids was dependent on the accession and ripeness stage. The effect of cooking on the BCC and TAC was significantly influenced by the cooking method and duration. Boiling and steaming increased the total phenolics and TAC 4-fold and 3-fold, respectively. Cooking reduced the saponins and did not affect flavonoid contents. Exceptionally, 15 min of boiling did not affect the total saponins and increased the total flavonoids. Total alkaloids were decreased by steaming and increased by boiling. However, very long boiling and steaming time (120 min) greatly increased the alkaloids 2-fold and 1.5-fold, respectively. All the thermal treatments negatively affected vitamin C. Overall, the thermal treatment that resulted in the highest total phenolics and TAC of SALF was boiling (for 15 min), which may result in the highest health benefits of SALF upon consumption.

中文翻译：

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热处理对未成熟和成熟龙​​葵生物活性成分含量和抗氧化能力的影响。水果种质

水果和蔬菜的生物活性化合物含量（BCC）、总抗氧化能力（TAC）以及潜在的健康促进能力可能取决于其加工历史。我是。水果（SALF）作为蔬菜食用，传统上用于治疗糖尿病，这可能是由于其含有酚类和皂苷等生物活性化合物。目前，有关热处理与成熟阶段和添加对 SALF BCC 和 TAC 的影响的数据有限。本研究调查了干燥温度（35、55 和 85 °C）、100 °C 的传统烹饪方法（煮和蒸）和持续时间（15、30、45、60 和 120 分钟）对SALF 的 BCC 和 TAC。采用分光光度法分析TAC和BCC（总酚、黄酮皂苷和维生素C含量），并采用重量法分析总生物碱。干燥对 SALF 的 BCC 和 TAC 的影响随干燥温度、加入情况、成熟阶段、蒸煮方法和蒸煮时间的不同而显着变化。 35℃干燥使未成熟SALF的总酚和TAC增加了2倍以上，并保留了最高的维生素C和总黄酮含量。干燥对皂苷和生物碱的影响取决于加入和成熟阶段。烹饪对 BCC 和 TAC 的影响受烹饪方法和持续时间的显着影响。煮沸和蒸使总酚和TAC分别增加4倍和3倍。烹饪减少了皂苷，但不影响类黄酮含量。例外的是，煮沸15分钟不会影响总皂苷，但增加了总黄酮类化合物。总生物碱因蒸而减少，因煮而增加。然而，很长的煮和蒸时间（120 分钟）使生物碱含量分别大大增加了 2 倍和 1.5 倍。所有热处理都会对维生素 C 产生负面影响。总体而言，导致 SALF 总酚类和 TAC 最高的热处理是煮沸（15 分钟），这可能会导致食用 SALF 后的健康益处最高。