Effects of five different processing methods on functional components , in vitro antioxidant ability , and antibacterial activities of Penthorum chinense Pursh

Authors

LIANG Hongchun, College of Life Science , Sichuan Normal University , Chengdu , Sichuan 610101 , China;Institute of Agro-products Processing Science and Technology , Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health , Sichuan Academy of Agricultural Sciences ), Chengdu , Sichuan 610066 , China
XIA Chen, Institute of Agro-products Processing Science and Technology , Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health , Sichuan Academy of Agricultural Sciences ), Chengdu , Sichuan 610066 , China
DENG Junlin, Institute of Agro-products Processing Science and Technology , Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health , Sichuan Academy of Agricultural Sciences ), Chengdu , Sichuan 610066 , China
YU Manyou, Institute of Agro-products Processing Science and Technology , Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health , Sichuan Academy of Agricultural Sciences ), Chengdu , Sichuan 610066 , China
LIU Gang, College of Life Science , Sichuan Normal University , Chengdu , Sichuan 610101 , ChinaFollow
XIANG Zhuoya, Institute of Agro-products Processing Science and Technology , Sichuan Academy of Agricultural Sciences (Institute of Food and Nutritional Health , Sichuan Academy of Agricultural Sciences ), Chengdu , Sichuan 610066 , China

Corresponding Author(s)

刘刚（1968—），男，四川师范大学副教授，硕士。E-mail：314567185@qq.com

Abstract

［Objective］ To elucidate the effects of processing methods on the components and functions of Penthorum chinense Pursh,and to provide a theoretical foundation for the development of new products.［Methods］ This study compares the effects of five distinct processing methods -cleansing,wine -processing,vinegar -processing,salt-processing,and ginger -processing -on the functional components,in vitro antioxidant activity,and antibacterial activity of Penthorum chinense Pursh.To be specific,the differences in functional components before and after processing are analyzed,the in vitro antioxidant activity is measured using DPPH and ABTS＋ radical scavenging models,and the antibacterial effects of the processed medicine against Escherichia coli,Staphylococcus aureus,Salmonella paratyphi B,and 向卓亚（1994—），女，四川省农业科学院农产品加工研究所 （四川省农业科学院食物与营养健康研究所 ）助理研究员，硕士。E-mail：2462526735 @qq.com引用格式：梁红春，夏陈，邓俊琳，等.5种处理方法对赶黄草功效成分、体外抗氧化性和抑菌活性的影响 ［J］.食品与机械，2025，41（3）：134-141.C itation:LIANG Hongchun,XIA Chen,DENG Junlin,et al.Effects of five different processing methods on functional components,in vitro antioxidant ability,and antibacterial activities of Penthorum chinense Pursh [J].Food & Machinery,2025,41(3):134-141.|Salmonella enteritidis are evaluated.［Results］］ The Penthorum chinense Pursh subjected to the cleansing process has a significantly higher content of total flavonoids and total polyphenols than those treated with other methods (P<0.05),followed by those treated by salt -processing and wine -processing,with vinegar -processed samples showing the lowest levels.The wine -processed Penthorum chinense Pursh exhibits the strongest antibacterial activity against Escherichia coli,Staphylococcus aureus,and Salmonella Enteritidis,while the salt -processed samples show the weakest activity.In terms of antioxidant capacity,the wine -processed Penthorum chinense Pursh demonstrates the highest scavenging ability against DPPH and ABTS+ radicals,with IC50 values of 33.52 and 35.86 μg/mL,respectively.Conversely,the vinegar -processed samples exhibit the weakest scavenging ability against DPPH and ABTS+ radicals,with IC50 values of 43.90 and 54.87 μg/mL,respectively.The primary active components responsible for the scavenging of DPPH and ABTS+ radicals in Penthorum chinense Pursh are identified as gallic acid,kaempferol -3-O-rutinoside,pinocembrin,and rutin.［Conclusion］ Wine -processing is identified as the optimal treatment method for Penthorum chinense Pursh.

Publication Date

4-25-2025

First Page

134

Last Page

141

DOI

10.13652/j.spjx.1003.5788.2024.80559

Recommended Citation

Hongchun, LIANG; Chen, XIA; Junlin, DENG; Manyou, YU; Gang, LIU; and Zhuoya, XIANG (2025) "Effects of five different processing methods on functional components , in vitro antioxidant ability , and antibacterial activities of Penthorum chinense Pursh," Food and Machinery: Vol. 41: Iss. 3, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.80559
Available at: https://www.ifoodmm.cn/journal/vol41/iss3/20

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