Abstract
Effect of two blanching methods (blanching in steam or in hot water), on antioxidant properties of daylily flowers were determined with antioxidant assays, including 1-diphenyl-2-picrylhydrazyl free radical scavenging, superoxide anion scavenging activity, reducing power and nitric oxide radical-scavenging. Antioxidant compounds, such as phenolic composition, ascorbic acid and β-carotene were also analysed. Results showed that the phenolic compounds, β-carotene, ascorbic acid and antioxidant activities in daylily flowers were affected significantly by blanching pretreatments. Blanching enhanced antioxidant activities and (+)-catechin content, and resulted in great reduction of β-carotene, ascorbic acid, but steam blanching had the higher antioxidant activity and related compound contents than those of hot water blanching. A significant positive correlation between antioxidant activity and (+)-catechin content was observed in this work. Overall, steam blanching would be a better choice for daylily flower p...
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