| 花椰菜中异硫氰酸酯提取物抗氧化活性研究(英文) |
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| 引用本文： | 袁海娜,姚善泾,尤玉如,肖功年,尤琦.花椰菜中异硫氰酸酯提取物抗氧化活性研究(英文)[J].中国化学工程学报,2010,18(2):312-321. |
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| 作者姓名： | 袁海娜 姚善泾 尤玉如 肖功年 尤琦 |
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| 作者单位： | 1. Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;2. School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China;3. Department of Food Science and Human Nutrition, Clemson University, Clemson SC, 29634, United States |
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| 基金项目： | Supported by the Natural Science Foundation of Zhejiang Province(Y3090135) |
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| 摘 要： | Isothiocyanates(ITCs) extracts were prepared from fresh broccoli.Their antioxidant properties were evaluated by using the in vitro bioassays,including superoxide anion radical( 2 O·-) ,hydroxyl radical(HO·-) and 2,2-diphenyl-1-picrylhydracyl(DPPH·) radical-scavenging methods,lipid peroxidation assay,and reducing power assay.The ITCs extracts exhibited significant dose-dependent antioxidant activities(P0.01) .Its antioxidant-stability was affected by temperature and storage condition,although it was more stable than vitamin C(Vc) .GC-MS iden-tified sulforaphane in the ITCs extracts.The antioxidant activity of sulforaphane was approximately one tenth to one fifth of that of Vc.Sulforaphane was experimented to be one of dominating contributors to antioxidant capacity of ITCs extracts.However,there was no direct antioxidant activity found for benzyl isothiocyanate(BITC) in vitro. Therefore,it could be concluded that the general group(-N=C=S) was not the essential part for the antioxidant activity of sulforaphane.It is suggested that the ITCs extracts from broccoli can be developed into a promising food additive for healthy food.
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| 关 键 词： | antioxidant activity isothiocyanates broccoli sulforaphane |
| 收稿时间： | 2009-11-2 |
| 修稿时间： | 2009-11-2
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Antioxidant activity of isothiocyanate extracts from broccoli |
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| YUAN Haina,YAO Shanjing,YOU Yuru,XIAO Gongnian,YOU Qi.Antioxidant activity of isothiocyanate extracts from broccoli[J].Chinese Journal of Chemical Engineering,2010,18(2):312-321. |
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| Authors: | YUAN Haina YAO Shanjing YOU Yuru XIAO Gongnian YOU Qi |
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| Affiliation: | 1. Department of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China;2. School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China;3. Department of Food Science and Human Nutrition, Clemson University, Clemson SC, 29634, United States |
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| Abstract: | Isothiocyanates (ITCs) extracts were prepared from fresh broccoli. Their antioxidant properties were evaluated by using the in vitro bioassays, including superoxide anion radical ( ), hydroxyl radical ( ) and 2,2-diphenyl-1-picrylhydracyl (DPPH&;#8226;) radical-scavenging methods, lipid peroxidation assay, and reducing power assay. The ITCs extracts exhibited significant dose-dependent antioxidant activities (P<0.01). Its antioxidant-stability was affected by temperature and storage condition, although it was more stable than vitamin C (Vc). GC-MS identified sulforaphane in the ITCs extracts. The antioxidant activity of sulforaphane was approximately one tenth to one fifth of that of Vc. Sulforaphane was experimented to be one of dominating contributors to anti-oxidant capacity of ITCs extracts. However, there was no direct antioxidant activity found for benzyl isothiocyanate (BITC) in vitro. Therefore, it could be concluded that the general group ( N C S) was not the essential part for the antioxidant activity of sul-foraphane. It is suggested that the ITCs extracts from broccoli can be developed into a promising food additive for healthy food. |
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| Keywords: | antioxidant activity isothiocyanates broccoli sulforaphane |
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