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Chemical composition and antioxidant activity of Polygonatum kingianum processed by the traditional method of 'Nine Cycles of Steaming and Sun-Drying'

Authors :
Yanhui Guan
Zhengwei Liang
Ruoyu Li
Yunjiao Guo
Lingjing Dang
Fuming Gong
Susu Xu
Teng Wang
Nianguo Bo
Shengchao Yang
Weiwei Jiang
Guanghui Zhang
Ming Zhao
Junwen Chen
Source :
Food Chemistry: X, Vol 22, Iss , Pp 101292- (2024)
Publication Year :
2024
Publisher :
Elsevier, 2024.

Abstract

Polygonatum kingianum Coll. et (Hemsl) is a famous Chinese traditional food and medicine analogous plant. The rhizome of P. kingianum showed a decrease in levels of alkaloids, amino acids and derivatives, terpenoids, and an increase in organic acid and saccharides when it was processed by the traditional method of “Nine Cycles of Steaming and Sun-Drying”. The relative content of 341 metabolites were increased (fold change, FC > 2; variable importance in projection, VIP > 1 and P-value, P 1, and P

Details

Language :
English
ISSN :
25901575
Volume :
22
Issue :
101292-
Database :
Directory of Open Access Journals
Journal :
Food Chemistry: X
Publication Type :
Academic Journal
Accession number :
edsdoj.430e03f829344490a468b12db1c8d60e
Document Type :
article
Full Text :
https://doi.org/10.1016/j.fochx.2024.101292