微波加热对食品中酚类物质的含量及抗氧化活性的影响

酚类物质具有预防疾病和抗氧化等功效,在食品中应用广泛,但是食品烹调手段可能会影响酚类物质的组成和特性,微波加热是新兴的食品烹调加工方法,本文对微波引起食品中酚类物质和食品抗氧化活性的影响进行了综述,展望了酚类提取物的应用情况。      

不同烹调方式对植物源食物营养成分及抗氧化活性的影响

植物源食物是人类饮食中至关重要的组成部分,提供人体所必需的多种营养成分,特别是多数植物源食物具有强抗氧化活性,可有效预防人体氧化损伤所引起的衰老和疾病。植物源食物的基本营养成分及抗氧化活性在加热烹调过程中会发生变化。本文旨在综述几种烹调方式对植物源食物营养成分组成和抗氧化活性的影响。     

超声波与超高压处理对全谷物糙米蒸煮品质和抗氧化活性的影响比较

本文采用不同超声波功率(160、280、400 W)和超高压强度(100、300、500 MPa)对糙米进行预处理,考察了糙米蒸煮品质以及抗氧化活性的变化,并对质构与蒸煮时间、多酚与抗氧化活性指标相关性进行了分析。结果表明两种处理方式均造成糙米硬度、胶黏性和咀嚼性显著(p<0.05)下降12%以上,超声波处理比超高压处理更显著(p<0.05)缩短了蒸煮时间(4.17~4.34 min)。同时,抗氧化测定结果表明,两种处理方式均显著(p<0.05)提高了糙米抗氧化活性,且超声波处理样品的FRAP、DPPH自由基清除能力分别高出超高压处理样品18.86%~23.14%和6.81%~13.41%。相关性分析表明:蒸煮时间与咀嚼性和回复性显著相关(p<0.05),总酚与糙米抗氧化活性相关性不显著(p>0.05),FRAP与DPPH自由基清除能力显著相关(p<0.05)。因此,本文研究结果表明超声波处理可作为一种廉价、简单的全谷物糙米预处理方法提升其蒸煮品质与营养属性。      

Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity

Bioactive compounds and antioxidant activity from 44 fruit were evaluated. The data were statistically evaluated by analysis of common components and specific weights (CCSWA). Panã, acerola, açaí, and jabuticaba showed higher values of total phenolic compounds (TPCs) and antioxidant activity. The analysis of CCSWA was able to explain almost 100% of the variance of the data and established the correlation between TPC and antioxidant capacity, being the most influential variables in the classification of samples. This statistical method is ideal for quickly analyzing a large amount of data, as obtained in this research, which facilitates routines of industrial analysis.     

Comparative study of phenolic compounds and antioxidant activity in different species of cherries

A new spectrometric method ultra performance liquid chromatography-tandem mass spectrometric with high precision and rapid analysis was developed to separate 17 phenolic compounds. Different species of cherries, including 10 sweet cherry (Prunus avium L.) cultivars, a tart cherry (P. cerasus L.) rootstock (CAB), and a hybrid rootstock 'Colt' (P. avium × P. pseudocerasus), were analyzed for phenolics contents by this method. The results showed that significant differences were observed among the phenolic compound contents in different cherry species. In 10 sweet cherry cultivars, the contents of neochlorogenic acid and cyanidin-3O-rutinoside were much higher in red-colored fruits (for example, 64.60 and 44.50 mg/100 g fresh weight in Burlat, respectively) than those in bicolored ones. Principal component analysis revealed that cyanidin-3O-rutinoside was an effective index for grouping the cultivars with similar species and fruit colors. Moreover, there were strong positive correlations between phenolics content and antioxidant activity, which was higher in red-colored cherries.     

15种红果肉海棠多酚及抗氧化活性分析

以15种红果肉海棠为材料,采用清除二苯代苦味酰基（DPPH）自由基、清除[2,2′-连氨-（3-乙基并噻唑啉-6-磺酸）二氨盐]（ABTS）自由基法对其进行了抗氧化活性评价。Folin-Ciocalteau法测其多酚含量,高效液相色谱（high performance liquid chromatography,HPLC）分析其酚类物质的组成与含量,相关系数法分析多酚、黄酮与抗氧化活性间的相关性。结果表明,其多酚含量为318.14⁸38.83 mg GAE/100 g干重,黄酮含量为367.64¹821.37 mg RE/100 g干重。印第安魔力海棠、红巴伦海棠、红园海棠和印第安夏天海棠的多酚和抗氧化能力均较高。检测出矢车菊素-半乳糖苷、矢车菊素-阿拉伯糖苷和芦丁等10种多酚类物质。      

苹果玫瑰醋复合饮料营养成分及抗氧化性分析

为考察苹果玫瑰醋复合饮料的营养成分和抗氧化性能,测定了该果醋饮料中的主要有机酸、游离氨基酸、基本营养素和抗氧化活性物质含量及其清除DPPH自由基、超氧阴离子自由基和羟自由基的能力。结果表明：苹果玫瑰醋复合饮料中乙酸含量为2.74 mg/mL;16种氨基酸总量为441.47 μg/mL,其中必需氨基酸占61.92%,呈味氨基酸占14.69%;7种单体酚总含量为266.97 μg/mL。该果醋对三种自由基均有一定的清除能力,当玫瑰提取液添加量为500 μL/mL时,其DPPH自由基清除率为93.82%,羟自由基清除率为76.58%,超氧阴离子自由基清除率为54.61%,与单一苹果醋饮料相比,复合果醋饮料抗氧化性能明显提高。     

沙棘黑枸杞复合饮品的研制及其抗氧化性研究

本实验以沙棘和黑枸杞为主要原料,白砂糖和柠檬酸为辅料,经打浆、调配、均质等工艺研制的一种复合饮品.在单因素基础上进行正交试验,确定复合饮品的最佳配方:沙棘原汁添加量为24％,黑枸杞原汁添加量为45％,白砂糖添加量为12％,柠檬酸添加量为0.2％.在此优化条件下制得的复合饮质地均匀、口感细腻,对DPPH的清除率可高达92...     

Effect of domestic cooking methods on total phenolic content,antioxidant activity and sensory characteristics of Hericium erinaceus

This study evaluated the effect of different cooking methods (microwaving, boiling, steaming and stir-frying) on the phenolic acids and antioxidant activity in Hericium erinaceus (HE). The total phenolic content (TPC) of HE decreased after cooking and was in the order of dried (control) > stir-fried > microwaved > steamed > boiled. An increase in antioxidant activity was found in all cooked HE, albeit statistically insignificant (P > 0.05). Gallic acid was reported to be the dominant phenolic acid found in HE extracts in the range of 3.03–49.41 μg g⁻¹ dry weight. Low negative correlations were observed between 2,2-diphenyl-1-picrylhydrazyl (DPPH) and TPC as well as DPPH and gallic acid profile. Sensory data revealed that stir-fried HE received the most favourable response in colour, texture, aroma and flavour attributes. Overall, this study suggested that the method of stir-frying could be used to prepare HE for better retention of gallic acid and antioxidant activity with acceptable sensory characteristics.     

不同烹饪加工豇豆在冷藏过程中亚硝酸盐含量及抗氧化性能的变化

研究了水煮、蒸和油炸3种烹饪加工豇豆在4℃冷藏过程中亚硝酸盐含量及抗氧化性能的变化。采用福林酚法和TEAC法分别测定了不同烹饪加工豇豆提取物的多酚含量和抗氧化能力。结果表明:烹饪加工豇豆的亚硝酸盐含量显著高于新鲜豇豆;在冷藏过程中亚硝酸盐含量均先升后降,在贮藏第3天时,含量最高。在整个贮藏过程中,水煮豇豆的亚硝酸盐含量均显著高于其他组的。豇豆经烹饪加工后,其游离酚含量显著下降,其中油炸豇豆下降最显著,蒸豇豆下降最少。经蒸和油炸后豇豆的结合酚含量显著增加,其中油炸后增加的量更多,而水煮后结合酚含量则显著下降。随着贮藏时间的延长,不同烹饪加工豇豆的游离酚含量均显示出先增加后下降的趋势,而结合酚含量则显著下降。总抗氧化能力与多酚含量变化趋势比较相似,它们之间存在高度相关性。     

燕麦苹果复合果醋发酵工艺优化及其抗氧化活性

以苹果和燕麦为原料,经酒精发酵得到复合果酒,以其为基酒进一步制备燕麦苹果复合果醋,通过单因素和响应面优化燕麦苹果复合果醋的醋酸发酵工艺,并利用2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）法和1,1-二苯基-2-三硝基苯肼（DPPH）法评价燕麦苹果复合果醋中黄酮类物质抗氧化活性,采用气相色谱质谱联用（GC-MS）分析燕麦苹果复合果醋主要黄酮类物质。结果表明,燕麦苹果复合果醋的最佳醋酸发酵条件为醋酸菌接种量7%（V/V）、发酵温度31 ℃、转速170 r/min、初始酒精度9%vol。此优化条件下,果醋的总酸含量可达（7.35±0.04） g/100 mL;其黄酮类物质抗氧化能力值为（100.27±3.53） mgVCE/L,DPPH自由基清除率可达（60.21±1.56）%,有较高的抗氧化活性;燕麦苹果复合果醋主要黄酮类物质为木犀草素、山柰酚及槲皮素。     

Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars

Important health-promoting compounds, including six types of anthocyanins, phytoestrogenic flavonoids and ellagic acid were determined individually in pomegranate juices (Punica granatum L.) of eight Iranian cultivars by high performance liquid chromatography coupled to UV–vis detector (HPLC–UV) using individual calculation from the peak area based on standard curves of each component. Total phenolics and antioxidant activities were determined by Folin–Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods, respectively, and compared among the cultivars. The predominant anthocyanins were delphinidin 3,5-diglucoside (372–5301 mg/l) followed by cyanidin 3,5-diglucoside (242–2361 mg/l), delphinidin 3-glucoside (49–1042 mg/l) and pelargonidin 3,5-diglucoside (7–90 mg/l), respectively. The highest level of total tannins was found in Sweet Alak cultivar (3 mg/l). Saveh Black Leather showed the highest level of ellagic acid (160 mg/l). Antioxidant activity varied among the cultivars (18–42 Trolox equivalents antioxidant capacity) and was directly related to the total phenolics in each type of juice.     

Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence

Over last decade an increasing interest for antioxidants in foods has arisen. The healthy properties of antioxidants related to the prevention of degenerative diseases are the main cause of this boom. An antioxidant prevents the oxidation process, the initial step of development of degenerative diseases, cancer and many others. Literature encompasses analytical methodology development to assess antioxidant properties of foods and beverages. The screening of antioxidant activity of foodstuffs is the subject of a large number of articles. Special interest has been addressed to wine, tea and chocolate. However, the crucial key in the prevention of disease is the action these antioxidants exert after their consumption. Studies involving human subjects are scarce due to the requirements of availability of volunteers and conditions to test are limited. This review summarizes data related to in vitro antioxidant activity of foods, emphasizing the main role of phenolic compounds. A critical comparison is realized between the biological significance of these values and the biological significance of in vivo measurements. In addition, the Plasma Antioxidant Capacity is evaluated and selected as biomarker for in vivo antioxidant status of human organism. In a second part, data collected from different intervention studies performed up to date are compiled and discussed. This review summarized data related to in vitro antioxidant activity of foods, emphasizing the main role of phenolic compounds. A critical comparison is realized between the biological significance of these values and the biological significance of in vivo measurements. In addition, the Plasma Antioxidant Capacity is evaluated and selected as biomarker for in vivo antioxidant status of human organism. In a second part, data collected from different intervention studies performed up to date are compiled and discussed. The original contribution of this work is to compile data of Plasma Antioxidant Capacity after dietetic intervention studies taking into account the portion of food ingested. In addition, we calculated the antioxidant compounds content (phenolic content, ascorbic acid, vitamin E and carotenoids) contained in each food ingested to evaluate better their impact in Plasma Antioxidant Capacity. Intervention studies are grouped by the length of intervention and type of food ingested. Results reported in literature reveal that the increment in Plasma Antioxidant Capacity largely depends on analytical method used.     

Effect of grape variety on the evolution of sugars,hydroxymethylfurfural, polyphenols and antioxidant activity during grape must cooking

Grape must cooking is a traditional practice used for the production of foodstuff worldwide such as traditional balsamic vinegar. The aim of this work was to reveal the effect of grape variety on the evolution of the main chemical components in grape must during cooking. To this end, two grape must varieties (red Lambrusco and white Trebbiano grapes) were cooked and analysed. The monosaccharide concentration decreased because cooking resulting in the formation of 5‐hydroxymethylfurfural. At the end of cooking, the antioxidant activity and polyphenol concentration were higher and the 5‐hydroxymethylfurfural was lower in Lambrusco than in Trebbiano must. Additional changes involved degradation of monomeric anthocyanins resulting in the formation of the corresponding phenolic acids. From a health point of view, the high antioxidant activity and polyphenol concentration and the low 5‐hydroxymethylfurfural concentration make cooked red Lambrusco must a safer raw starting material for making traditional balsamic vinegar.     

热加工过程对植物酚类物质结构、含量及抗氧化活性影响研究进展

文章综述了不同热加工过程对酚类物质结构与抗氧化活性的影响效应,阐释已发现的主要问题,瞻望接下来的重点探究思路。     

响应面优化维吾尔调和茶提取工艺及抗氧化活性

利用印度豆蔻、红花、玫瑰花、丁香、薄荷、小茴香、甘草、干姜、姜黄、茯砖茶配制了维吾尔调和茶,并以其为研究对象,在单因素的基础上,考察提取时间、提取温度、料液比对维吾尔调和茶总酚提取量的影响;进一步采用Box-Behnken法优化维吾尔调和茶浸提工艺,并考察了维吾尔调和茶的抗氧化活性。结果表明,最优工艺条件为提取时间24 min、提取温度85.5 ℃、料液比1：54 (g/g)。在此条件下获得的实际总酚提取量为(46.86±0.814) mg/g,p=0.1723与预测值无显著性差异。维吾尔调和茶具有较好的还原能力,ABTS⁺、DPPH自由基清除作用的IC₅₀分别为:30.837、13.399 mg/mL,说明维吾尔调和茶具有较好的抗氧化活性。     

紫甘蓝-葡萄汁复合乳饮品发酵工艺优化及其抗氧化性研究

紫甘蓝复合酸乳是以脱脂牛乳、紫甘蓝为主要原料,采用德氏乳杆菌保加利亚亚种（Lactobacillus delbrueckii subsp. bulgaria）进行发酵,用新鲜葡萄汁调配,制成一款新型乳饮品。通过单因素试验、Box-Behnken试验确定最优工艺参数为：每100 mL脱脂牛乳中加1%紫甘蓝粉,接种量5%、发酵温度39 ℃、发酵时间12 h时,加入25%新鲜葡萄汁调配。在此最佳发酵工艺条件下,酸度值为80.21～83.54 °T,综合感官评分达92分,多酚含量为（2.41±0.05）mg GAE/mL,FRAP值和DPPH自由基清除率分别为（170.25±3.21）mg VCE/L、（75.2±1.0）%。最终得到一款颜色呈淡紫色、风味独特、口感细腻、状态均一稳定且含具有较高抗氧化活性的乳饮品。