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1.
The purpose of the present study was to evaluate small and high molecular phenolics (tannins) and antioxidant activity of
Aronia melanocarpa berries, juice and pomace in order to find new potential sources of natural antioxidants. The fruits of Aronia melanocarpa Elliot were collected in the middle of October at a plantation near Wroclaw, Poland. The pomace has a much higher content
of phenolics in comparision to juice and fruits. Results showed that polymeric proanthocyanins, predominantly of (−)epicatechin,
are the major class of polyphenolic compounds in chokeberry, represent 66% of fruits polyphenols. The average concentration
ranged from 1578.79 mg/100 g of DW for chokeberry juice up to 8191.58 mg/100 g in pomace. The concentration of phenolic acids
(chlorogenic and neochlorogenic acids) in juice was higher than in pomace. Anthocyanins in Aronia melanocarpa are second phenolic compound group and represent about 25% of total polyphenols, mixture of four different cyanidin glycosides:
3-galactoside, 3-glucoside, 3-arabinoside and 3-xyloside. The higher antioxidant activity expressed as TEAC was measured in
pomace >fruit >juice. 相似文献
2.
Pumpkin, Cucurbita ficifolia, seed oil was extracted with supercritical carbon dioxide (SC-CO2) in the temperature range of 308–318 K and in the pressure range of 18–20 MPa. In addition, the influence of the superficial velocity within a tubular extractor was studied. The oil content determined by a Soxhlet apparatus was 43.5%. Physical and chemical characteristics of the oil were obtained. The results in terms of free fatty acids contents were compared with those obtained when n-hexane was used as the solvent, and no significant differences between the oils extracted by both methods were found. The main fatty acid was 6-linoleic acid (about 60%), followed by palmitic acid (about 15%) and oleic acid (about 14%). Oxidative stability was studied by using the induction time determined by the Rancimat method. The oil obtained by supercritical fluid extraction (SFE) was less protected against oxidation (4.2 h for SFE-extracted oil and 8.3 h for the pumpkin seed oil extracted with n-hexane). The oil extracted by SC-CO2 was clearer than that extracted by n-hexane, showing some refining. The acidity index was 5.5 for the n-hexane extracted oil. For the oils extracted by SC-CO2, two analyses were made: for the oils obtained at 15 min of extraction time, for which the acidity indices varied from about 15 to 20, and for the remaining oils (extracted until 150 min), for which the acidity indices varied from about 2 to 2.6. The central composite nonfactorial design was used to optimise the extraction conditions, using the Statistica, version 5, software (Statsoft). The best results, in terms of oil recovered by SC-CO2, were found at 19 MPa, 308 K and a superficial velocity of 6.0×10–4 ms–1. 相似文献
3.
Jin Hwan Lee Weon Taek Seo Woo Jin Lim Kye Man Cho 《Food science and biotechnology》2011,20(3):695-702
The aim of this research was to investigate the levels of phenolic compounds and antioxidant activities in different tissues
including leaves, stems, and roots from baekseohyang (Daphne kiusiana). The highest contents of total phenolics (43.59 mg gallic acid equivalent, GAE/g) and flavonoids (15.73 mg rutin equivalents,
RE/g) were observed in the 75% methanol extract of leaves. Moreover, this extract had the predominant antioxidant capacity,
DPPH (85.91%) and ABTS (92.57%) radical scavenging activities as well as reducing power (7.20%) at a concentration of 5 mg/mL.
The highest content of phenolic compounds was also exhibited in this extract with an increasing order in leaves, roots, and
stems and their major components were vanillic acid (6.37 mg/g), tannic acid (1.91 mg/g), and p-hydroxybenzoic acid (3.96 mg/g). Thus, the strong antioxidant activities of the 75% methanol extract are correlated with
high phenolic compound contents. This study suggests that baekseohyang leaves may potentially be used as an accessible source of natural antioxidants. 相似文献
4.
Dabai (Canarium odontophyllum) is a potential “functional fruit”. Future commercialization of dabai fat as healthy oil may result in the accumulation of
defatted dabai as a by-product. This study was carried out to determine the total phenolics and antioxidant capacity of defatted
dabai parts as a new source of functional food and nutraceutical ingredient. In this study, defatted dabai parts were extracted
using different extraction media (methanol, ethanol, ethyl acetate, acetone, and water) and analyzed for total phenolics,
total flavonoids, total anthocyanins, and antioxidant capacity (ABTS+ radical scavenging and ferric-reducing antioxidant power assays) using spectrophotometric and high-performance liquid chromatography
methods. Major phenolics in defatted dabai peel extracted using methanol were catechin and epigallocatechin while in water
extract, major phenolic acid was ellagic acid. Defatted dabai peel also had higher anthocyanidin content than its pulp. The
peel of a defatted dabai fruit extracted using methanol contained a high total phenolics and Trolox equivalent antioxidant
capacity (TEAC). Ethyl acetate extract of defatted dabai parts had the least phenolics compared in ethanol and acetone extracts.
Higher total phenolics and TEAC values were observed in water extract of a defatted dabai peel than ethanol, acetone, and
ethyl acetate extracts. Hence, methanol extract of a defatted dabai peel could probably be used as a natural antioxidant. 相似文献
5.
Inês J. Seabra Mara E. M. Braga Maria T. P. Batista Hermínio C. de Sousa 《Food and Bioprocess Technology》2010,3(5):674-683
Fractionated high pressure extractions from dry and in natura elderberry pomace were performed in order to obtain anthocyanin rich extracts. Experiments were carried out using CO2 supercritical fluid extraction followed by enhanced solvent extraction (ESE) with CO2/EtOH–H2O mixtures (1–100%, v/v), to obtain anthocyanin rich fractions in the second step, at 313 K and ~20 MPa. Higher extract yields, anthocyanin contents
and antioxidant activities occurred by the presence of water, both in the raw material and in the solvent mixture. The CO2 dissolved in the ESE solvent mixture favored either anthocyanin contents or antioxidant activities, which were not directly
related. Comparing to the literature data for elderberries and grapes, these fractions had higher anthocyanins contents. From
these results, an added economical value to this agroindustrial residue is proposed, using solvents and techniques “generally
regarded as safe” in the food and pharmaceutical industries. 相似文献
6.
Dioscorea batatas Decne (DBD) has been traditionally used as folk medicine and health food in Korea. One glycoprotein was isolated from DBD
and confirmed to have 30 kDa molecular weight. The DBD glycoprotein was tested its antioxidative activity and characterized
in various chemical conditions. The DBD glycoprotein has the optimal free radical scavenging activities in acidic and neutral
pH and up to 85 °C. In the M2+ ions (Ca2+, Mn2+, and Mg2+) in the presence of EDTA, the activities of DBD glycoprotein reduced, compared to DBD glycoprotein alone without metal ion.
Interestingly, the results in this study indicated that the activities of DBD glycoprotein do not depend on the presence of
EDTA. Interestingly, when DBD glycoprotein was treated with deactivation agents (pronase E or NaIO4), scavenging activity of DBD glycoprotein was decreased. The anti-oxidative effects of DBD glycoprotein on hydroxyl radicals
in cell-free system revealed, and the DBD glycoprotein has remarkable scavenging effects on hydroxyl radicals generated by
G/GO. Furthermore, the results in this study showed that the DBD glycoprotein (200 μg/ml) significantly inhibits intracellular
ROS amounts and protects from cytotoxicity in primary mouse splenocyte culture treated with GO (30 mU/ml). Therefore, we speculate
that DBD glycoprotein has an antioxidative potential as one of natural antioxidants. 相似文献
7.
The aim of the present study was to find out the best method for extracting antioxidants from Syzygium cumini L. leaves. The extraction was done by three different methods: sequential cold percolation extraction method, decoction extraction
method, and maceration extraction method. Antioxidant activity, total phenol, and flavonoid content were determined in all
different extracts of various extraction methods of S. cumini L. leaves. Antioxidant activity was tested by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical, superoxide anion radical
and hydroxyl radical scavenging activities, and reducing capacity assessment. Sequential cold percolation extraction method
proved to be the best extraction method. The acetone extract had maximum phenol and flavonoid content and showed best DPPH
free radical scavenging activity and reducing capacity assessment. Ethyl acetate extract showed best superoxide radical scavenging
activity, while aqueous extract showed best hydroxyl radical scavenging activity. It can be concluded that sequential cold
percolation extraction method is the best method of extracting leaf antioxidants for this plant at least. 相似文献
8.
Yu-Ho Jeon Yang-Ju Son Soo-Hee Kim Eun-Young Yun Hee-Jin Kang In-Kyeong Hwang 《Food science and biotechnology》2016,25(1):105-110
Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability. 相似文献
9.
Heidi B. Graversen Eleonora Miquel Becker Leif H. Skibsted Mogens L. Andersen 《European Food Research and Technology》2008,226(4):737-743
Black chokeberry juice (Aronia melanocarpa, Elliot), blackcurrant juice (Ribes nigrum, Ben Lomond) and α-tocopherol were found to protect phosphatidyl choline against oxidation in a peroxidating liposome system
as evidenced by lag phases for formation of conjugated dienes. When present together, black chokeberry juice and α-tocopherol
showed a clear synergistic effect on the length of the lag phase, while effects of blackcurrant juice and α-tocopherol were
additive. The concentration of total phenolics in black chokeberry juice was six times higher than in blackcurrant juice (gallic
acid equivalents). Ascorbic acid corresponded to 1% of total phenolics in black chokeberry juice and 10% in blackcurrant juice.
Based on the length of the lag phase, the phenolics present in black chokeberry were on an average, twice efficient as scavengers
of lipid peroxyl radicals as phenolics in blackcurrant. Black chokeberry was by HPLC analysis of peroxidating liposomes, in
contrast to blackcurrant, found to protect α-tocopherol efficiently against oxidation to the end of the lag phase. The phenolics
present in black chokeberry juice were concluded to be more efficient in regenerating or protecting α-tocopherol than ascorbic
acid or the phenolics in blackcurrant. As for the phenolics, this was further evidenced by ranking of their radical scavenging
activity as studied by ESR-spectroscopy. 相似文献
10.
11.
Isolation of the volatile fraction from the peel of Pontianak orange (Citrus nobilis var. Lour. microcarpa Hassk.) by a careful solvent extraction/vacuum distillation process followed by application of an aroma extract dilution
analysis (AEDA) revealed 32 odour-active compounds in the flavour dilution (FD)-factor range of 4–2048, 26 of which could
be identified. On the basis of high FD-factors, (R)/(S)-linalool, myrcene, (R)-limonene, and 1,8-cineole were characterised
as the most potent odorants, followed by octanal, (E,E)-2,4-decadienal, nerol, (E)-2-dodecenal, geraniol, and (E,E)-2,4-nonadienal.
In addition, one odorant resembling the characteristic sulphurous, resinous aroma of the Pontianak peel oil was detected with
a quite high FD-factor of 128. By mass spectrometry followed by synthesis, 1-phenylethanethiol exhibiting an intense sulphurous,
resinous smell at the very low odour threshold of 0.005 ng/L in air, was found to be responsible for the odour impression
detected in the extract. 1-Phenylethanethiol occurring as a mixture of the (R)-(76%) and the (S)-enantiomer (24%) has previously
not been reported as odorant in foods. Application of static headspace aroma dilution analysis (SHA) on Pontianak peel revealed
the green, grassy smelling odour-active compounds hexanal and (Z)-3-hexenal as further important odorants in the headspace
above the peels. 相似文献
12.
Ming-Tsai Liang Cheng-Hong Yang Shun-Tai Li Cheng-San Yang Hsueh-Wei Chang Ching-Shen Liu Thau-Ming Cham Li-Yeh Chuang 《European Food Research and Technology》2008,227(5):1387-1396
In this study, crude extracts of Ramulus Cinnamomi from supercritical carbon dioxide under various extraction conditions were examined for their antioxidant and antibacterial
activity. The extractions were conducted in the range of 4,000–6,000 psi and 40–50 °C, and the solvent to feed ratio of the
extraction was 30. The antibacterial activity was tested on the clinical drug-resistant strains, including 27 Acinetobacter baumannii, 20 Pseudomonas aeruginosa and 2 Staphylococcus aureus isolates by the disk diffusion method. The bioassay results indicated that Ramulus Cinnamomi showed obvious antimicrobial activity against the tested strains. This study also found that increasing the temperature and
pressure would increase the yield of the supercritical fluid extraction (SFE), even though the best extraction conditions
for antibacterial activity were found to be high pressure and low temperature. The minimum inhibitory concentration (MIC)
was determined on the crude extract of Ramulus Cinnamomi, indicating that the crude extracts from supercritical extraction showed better antibacterial activity than those obtained
by ethanol extraction. Based on the spectrophotometer and bioassay determination, the antimicrobial constituent was identified
to be cinnamaldehyde. Time-kill kinetics and scanning electron microscopy (SEM) were employed to monitor the survival characteristics
and the changes in morphologies, respectively, of the test microorganisms in the presence of herbal extracts. Moreover, antioxidant
activity was evaluated by scavenging of the free radical DPPH. Extracts of Ramulus Cinnamomi provided 50% inhibition at 2 mg/ml concentration. This study will provide valuable information for extraction of the natural
bioactive component, cinnamaldehyde, from Ramulus Cinnamomi by supercritical extraction. 相似文献
13.
The histidine decarboxylating activity and production of biogenic amines by Morganella morganii (NCIMB, 10466), Klebsiella pneumoniae (NCIMB, 673) and Hafnia alvei (NCIMB, 11999) were investigated using a rapid HPLC method. Derivatisation of the bacterial samples was carried out using benzoyl chloride. A gradient elution system was used for analysis with a mixture of acetonitrile and HPLC grade water. Bacterial strains not only produce histamine in histidine-enriched broth but also the other biogenic amines. The chromatographic results show that bacterial strains are also capable of producing spermine and spermidine in histidine-enriched broth. Bacterial ammonia production by all three strains was clearly detected since ammonia is generated during the degradation of histidine. The study demonstrates that the highest histamine production was obtained by Morganella morganii, followed by Klebsiella pneumoniae, and the lowest with the Hafnia alvei. Therefore, Morganella morganii and Klebsiella pneumoniae have strong histidine decarboxylase activity since they are prolific histamine-forming bacteria 相似文献
14.
Thorsten Maier Anne Göppert Dietmar R. Kammerer Andreas Schieber Reinhold Carle 《European Food Research and Technology》2008,227(1):267-275
A process for enzyme-assisted extraction of polyphenols from grape pomace was developed on laboratory and pilot-plant scale.
After resuspending grape pomace in water, the skins were ground and the resulting mash was pasteurized to inactivate the deteriorative
enzymes responsible for polyphenol degradation, and then pre-extracted with hot water. Subsequently, cell wall polysaccharides
were hydrolyzed. The extract was separated from the solid residue by pressing, and finally spray dried. Before scaling-up,
enzymatic hydrolysis was optimized on laboratory scale using a D-optimal design and analyzed by response surface methodology.
A mixture of pectinolytic and cellulolytic enzyme preparations (ratio 2:1) yielded the highest amounts of phenolic compounds
after 2 h of treatment, applying a dosage of 4,500 mg/kg (based on dry matter) at T = 40 °C and pH 4.0. Aqueous pre-extraction of the pomace followed by enzymatic treatment resulted in significantly improved
extraction yields reaching 91.9, 92.4, and 63.6% for phenolic acids, non-anthocyanin flavonoids and anthocyanins, respectively.
As the yields obtained were comparable to those from sulfite-assisted extraction, this process can be considered a suitable
alternative to the application of sulfite. 相似文献
15.
The aim of this study was to investigate the fermentation behaviour, antioxidant activity and rheological behaviour of the
sourdoughs prepared with Lactobacillus helveticus and Kluyveromyces marxianus. The final acidity of the sourdough after 18 h of fermentation was higher at higher temperatures (40 °C) and for the formulations
with whole rye flour. The highest lactic/acetic acid ratios were obtained in case of more fluid sourdoughs fermented at 40 °C.
The antioxidant properties of the sourdoughs are correlated with metabolic activity of the microorganisms, the DPPH radical
scavenging activity being higher for optimum conditions of Lactobacillus helveticus growth. On the other hand, the rheological properties of the sourdoughs are not significantly influenced by the temperature.
Sourdoughs formulations with whole flour are more viscous, as well as the controls fermented by the spontaneous microflora.
The results of the bread-making process simulation by means of Mixolab indicate differences between dough formulations mainly
depending on flour type. 相似文献
16.
Necla Ozdemir Yasin Ozgen Mustafa Kiralan Ali Bayrak Neşet Arslan Mohamed Fawzy Ramadan 《Sensing and Instrumentation for Food Quality and Safety》2018,12(2):820-825
Origanum onites and Origanum vulgare are important medicinal plants because of their flavoring, therapeutic, and preservative properties. Drying methods are important for obtaining high quality essential oil from spices. In this study, the effects of different drying processes on the essential oil yield, composition, and antiradical activity were evaluated. Plants were dried under sun light, in a ventilated shady place and in laboratory-type oven, and the oils were extracted with Clevenger type apparatus. Carvacrol and thymol were the major compounds in the essential oils of O. vulgare and O. onites, respectively. The highest oil yield and the highest antioxidant activity values were obtained from shade dried Origanum species followed by oven dried plants. The lowest essential oil yield and the lowest antioxidant activity for O. vulgare were found in fresh plants. The lowest essential oil yield, and the lowest antioxidant activity for O. onites belonged to sun dried plants. It could be concluded that essential oil yield, oil composition and antioxidant activity of both plants were greatly affected by the drying method. 相似文献
17.
Thermal inactivation of quality-related enzymes in both cauliflower crude enzyme extracts and fresh tissue samples was studied
in temperature range 50–100 °C. For crude enzyme extracts, several parameters, reaction rate constants (k) and activation energy (E
a) as well as decimal reduction time (D) and (z) values, were used to characterize the thermal stability. The rates of inactivation were found to follow first-order inactivation
kinetics. Activation energies varied between 101.18 and 208.42 kJ mol−1 with z values of 10.59–24.09 °C. The examined kinetics indicated that lipoxygenase was the most heat resistant followed by peroxidase,
polyphenol oxidase, pectin methyl esterase and ascorbic acid oxidase. Furthermore, the obtained results from the blanched
fresh tissues indicated that inactivation of lipoxygenase secured disappearing of any other enzyme activities. Therefore,
this study recommends using lipoxygenase as an indicator enzyme to optimize the thermal treatments of cauliflower products. 相似文献
18.
Sang-Uk Chon Young-Min Kim Yun-Jum Park Buk-Gu Heo Yong-Seo Park Shela Gorinstein 《European Food Research and Technology》2009,230(2):231-237
Total phenolic content, phenolic acids, radical scavenging activity and antiproliferative properties of different parts of
mulberry (Morus alba L.) were determined. The highest phenolic content was found in methanol extracts of mulberry root (117.7 ± 2.0), followed
by leaves (71.4 ± 2.4), branches (49.0 ± 1.5) and fruit (11.2 ± 0.3) [mg ferulic acid equivalents (FAE) kg−1 dry weight (DW)] (P < 0.05). The highest level of total phenolics in the fractions was in roots (166.2 ± 7.5 and 160.8 ± 7.2 mg kg−1 DW for BuOH and EtOAC, respectively). Methanol extracts and their fractions dose dependently increased radical scavenging
activity of mulberry branches, roots and leafs (more than 70%). Total phenolic content of the tested plant extracts was highly
correlated with the radical scavenging activity. The antiproliferative effect of mulberry parts on human cell lines was different
and connected to the concentrations of the investigated extracts. The fermentation of the mulberry leaves did increase their
methanol extract antiproliferative effect only on human gastric carcinoma (SNU-601) cell line in concentration of 1,000 mg mL−1. In conclusion, some plant parts of the Korean mulberry could be recommended as preventative and therapeutic agents, based
on their antioxidant and antiproliferative properties. 相似文献
19.
Elena G. Kovatcheva-Apostolova Milen I. Georgiev Mladenka P. Ilieva Leif H. Skibsted Anja Rødtjer Mogens Larsen Andersen 《European Food Research and Technology》2008,227(4):1243-1249
Ethanolic extracts of plant cell cultures of lavender (Lavandula vera) and rose (Rosa damascena) have been examined as potential food antioxidants. The L. vera cell extract quenched the radicals Fremy’s salt, DPPH (2,2-diphenyl-1-picrylhydrazyl radical), and ABTS·+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) radical) more efficiently than the R. damascena extract. Also the L. vera extract inhibited lipid oxidation in a methyl linoleate emulsion more efficiently than the R. damascena extract. However, the L. vera extract had a prooxidative effect on the iron-based Fenton reaction in an aqueous model system. A similar effect was observed
for pure rosmarinic acid, but not for the R. damascena extract. The addition of L. vera extract to minced chicken meat reduced lipid oxidation (measured as thiobarbituric acid reactive species) and the loss of
α-tocopherol during cold storage after the meat was cooked. This suggests the antioxidative properties of L. vera extracts dominate in a real food system. 相似文献
20.
Mandana Bimakr Ali Ganjloo Soheila Zarringhalami Elham Ansarian 《Food science and biotechnology》2017,26(6):1481-1490
The effects of ultrasound-assisted extraction (UAE) variables—namely extraction temperature (40–60 °C), ultrasonic power (50–150 W), and sonication time (40–60 min)—on the extractive value (EV) of bioactive phenolics from Malva sylvestris leaves were investigated and optimized using Response surface methodology. The effects of extraction solvents (ethanol, ethyl acetate, and n-hexane) on EV, free radical scavenging activity (FRSA), total phenolic content (TPC), and major bioactive phenolics were studied using agitated bed extraction (ABE), and the results were compared with the UAE findings. Under the optimal UAE conditions (48 °C, 110.00 W, and 48.77 min) the experimental EV was 279.89 ± 0.21 mg/g with 71.12 ± 0.15% DPPHsc, 73.35 ± 0.11% ABTSsc, and a TPC of 152.25 ± 0.14 mg GAE/g. Ethanolic ABE results in higher EV (320.16 ± 0.25 mg g?1) compared to UAE, while the FRSA and TPC values were reduced. HPLC analysis revealed that the concentration of bioactive phenolics increased significantly (p < 0.05) under the optimal UAE conditions. 相似文献