Table 2.
Changes of cellular antioxidant activity (CAA) values in chestnut fruits after thermal processing.
| Sample Group | CAA Value (nmol QE/g FW) | Cellular Uptake (%) | ||||
|---|---|---|---|---|---|---|
| No-PBS Wash | PBS Wash | |||||
| Free | Bound | Free | Bound | Free | Bound | |
| Fresh | 1.69 ± 0.51 b | 0.19 ± 0.01 a,b | 0.24 ± 0.01 d,e | 0.17 ± 0.04 a | 14.3% d | 88.1% a |
| 100 °C 10 min | 1.61 ± 0.16 b | ND | 0.20 ± 0.05 e | ND | 12.3% d | ND |
| 100 °C 20 min | 1.52 ± 0.07 b | 0.19 ± 0.01 a,b | 0.28 ± 0.01 c,d,e | ND | 18.6% c | ND |
| 100 °C 30 min | 1.69 ± 0.07 b | ND | 0.45 ± 0.06 a | ND | 26.3% a | ND |
| 100 °C 40 min | 2.27 ± 0.10 a | 0.11 ± 0.04 c | 0.31 ± 0.01 b,c | ND | 13.4% d | ND |
| 115 °C 20 min | 1.81 ± 0.05 b | 0.24 ± 0.01 a | 0.34 ± 0.01 b | 0.06 ± 0.02 b | 18.7% c | 26.8% c |
| 121 °C 20 min | 1.61 ± 0.02 b | 0.14 ± 0.04 b,c | 0.33 ± 0.03 b,c | 0.07 ± 0.02 b | 20.3% b | 48.2% b |
Note: Turkey tests were carried out in each column and significant differences (p < 0.05) exist among those with different letters. ND means not detected. Cellular uptake = CAA values of PBS wash/CAA values of no PBS wash in percentage (100%).