Effect of Superfine Grinding on the Physicochemical Properties and Antioxidant Activities of Water Dropwort Powder
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Abstract:
In this paper, using water dropwort as material, the effects of superfine grinding time on the particle size distribution, morphology, the dissolutions of dietary fiber, flavonoids, total polyphenols, and color, functional and flow properties of water dropwort powder were investigated by comparing with the traditional coarse grinding. Moreover, the dissolution characteristics of phytochemicals in water dropwort powder with different particle sizes were measured and compared. Then, the DPPH radical scavenging activity, hydroxyl radical scavenging activity, ABTS radical scavenging activity, total reducing power and oxygen radical absorbance capacity (ORAC) assays were evaluated. The results showed that with the prolongation of superfine grinding time, the particle size of water dropwort powder decreased to 42.19 μm, the specific surface area increased to 0.28 m2/g, the dissolution of soluble dietary fiber increased to 7.26%, and the dissolutions of flavonoids and total polyphenols obviously increased. Meanwhile, superfine grinding enhanced the brightness and greenness, improved its solubility, water holding capacity and swelling capacity, but slightly reduced its fluidity. In addition, superfine grinding greatly improved the dissolution rate of flavonoids, total polyphenols, soluble proteins and polysaccharides, and also enhanced the DPPH, hydroxyl, ABTS radical scavenging activity, total reducing power, and oxygen radical absorbance capacity.
