Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time

This study investigated the effects of different heating times (30–150 min) at 100°C on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. (LJ). Total phenolic, phenolic acid (chlorogenic acid, caffeic acid, 4,5-dicaffeoylquinic acid, and 3,5-dicaffeoylquinic acid) and flavonoids (rutin, quercetin, and luteolin) in LJ were significantly increased after heat treatments. Antioxidant activities, such as DPPH radical scavenging activity, ABTS radical scavenging activity, FRAP and reducing power, of LJ, were improved after heating. Antioxidant activities were positively correlated with total phenolic, total flavonoid, chlorogenic acid, caffeic acid, and quercetin contents.