Ảnh hưởng của điều kiện chần vi sóng đến hoạt độ enzyme peroxidase, màu sắc và các hợp chất sinh học trong rau má (Centella asiatica (L.) Urb.)
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Abstract
The study aimed to determine the appropriate microwave blanching power and time to inactivate peroxidase (POD) enzyme, improve color, and preserve the bioactive compound content and antioxidant capacity of Centella asiatica. The leaves were blanched in a microwave oven under two investigated factors: power (200, 300, 400, 500, and 600 W) and time (0, 30, 45, 60, 75 and 90 seconds). Blanching at 500 W for 61 seconds resulted in more than 90% POD inactivation and significantly improved color parameters (L* = 55.73±0.69, a* = -4.74±0.13, and b* = 12.55±0.79). Under this condition, the contents of total polyphenols (TPC) (118.10±2.85 mg GAE/g), flavonoids (TFC) (110.10±0.44 mg QE/g), and DPPH radical scavenging capacity (10.20±0.61 mg TE/g) were well maintained. POD inactivation kinetics at 500 W followed a first-order model with a high coefficient of determination (R² = 0.9447), with kinetic parameters recorded as k = 0.0377 s⁻¹ and D = 60 seconds. Furthermore, a strong correlation was observed between POD activity and L*, a*, TPC, TFC, and DPPH values (r = -0.740; 0.851; -0.812; -0.656; and -0.939, respectively).
Tóm tắt
Công suất và thời gian chần vi sóng thích hợp nhằm vô hoạt enzyme peroxidase (POD), cải thiện màu sắc, duy trì hàm lượng hợp chất sinh học và khả năng kháng oxy hóa của rau má được xác định trong nghiên cứu. Rau má được chần trong lò vi sóng với hai nhân tố khảo sát là công suất (200, 300, 400, 500 và 600 W) và thời gian (0, 30, 45, 60, 75 và 90 giây). Chần rau má ở 500 W trong 60 giây có khả năng vô hoạt 90% POD và cải thiện tốt màu sắc (L* = 55,73±0,69, a* = -4,74±0,13 và b* = 12,55±0,79). Đồng thời, điều kiện này cũng duy trì tốt hàm lượng polyphenol (TPC) (118,10±2,85 mg GAE/g), flavonoid (TFC) (110,10±0,44 mg QE/g) và khả năng loại gốc tự do DPPH (10,20±0,61 mg TE/g). Động học vô hoạt POD ở công suất 500 W tuân theo mô hình bậc nhất với hệ số xác định cao (R2 = 0,9447), các thông số động học được ghi nhận lần lượt là k = 0,0377 s-1 và D = 61 giây. Ngoài ra, kết quả cũng ghi nhận sự tương quan cao giữa hoạt độ POD và giá trị L*, a*, TPC, TFC, khả năng loại gốc tự do DPPH (r = -0,740; 0,851; -0,812; -0,656 và -0,939, tương ứng).
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