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研究了不同烹饪方式(高压蒸、煮及常压蒸、煮)对红枣枣皮、枣肉中多酚粗提物及4种存在形式酚酸部分的总酚含量及抗氧化活性的影响。采用Folin-Ciocalteu比色法测定其总酚含量、DPPH法和FRAP法分别评价其抗氧化活性。结果表明:高压蒸煮较常压处理红枣中的总酚含量较高,尤其是枣肉;常压煮制红枣的枣皮和枣肉中酚酸类化合物的总酚含量均最高。常压蒸制处理的红枣枣皮的DPPH·清除能力和总抗氧化能力均较强,而高压蒸制处理的红枣枣肉的DPPH·清除能力较强,常压煮制的红枣枣肉总抗氧化能力较强。红枣中总酚尤其是酚酸类化合物对其抗氧化活性起了很大的作用。红枣若采用高压烹饪方式,蒸制处理能较好地保存红枣中的酚类化合物及抗氧化活性;若采用常压烹饪方式,则煮制较好。 相似文献
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为比较不同加热温度和处理方式对灰枣活性成分和抗氧化活性影响,分别对60 ℃热风干燥、80 ℃巴氏杀菌、110~140 ℃烘烤、100 ℃隔水蒸制及100 ℃煮制灰枣的总酚、总黄酮、总原花青素、单体酚、三萜酸含量和抗氧化活性进行测定。结果表明,灰枣经60 ℃热风干燥、80 ℃巴氏杀菌、100 ℃隔水蒸制和100 ℃煮制后,其活性成分含量和抗氧化活性下降。110~140 ℃烘烤灰枣活性成分含量随温度升高呈现上升趋势,经140 ℃烘烤后,其总酚、总黄酮、总原花青素和总三萜酸含量分别达到341.3、473.8、659.3和560.4 mg UAE/100 g md。烘烤处理增强了灰枣的抗氧化活性,经130 ℃烘烤灰枣DPPH·清除能力为62.97 mmol TE/100 g md,ABTS+·清除能力为47.96 mmol TE/100 g md。经130和140 ℃烘烤后,灰枣中活性成分含量较高,抗氧化活性较强,因此烘烤也是较为合适的灰枣加工方式。 相似文献
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采用HPLC-MS对黄参籽可溶性酯结合酚和糖苷结合酚的组成进行了分析,并通过DPPH自由基清除活性、FRAP、TEAC、对羟基自由基介导的2-脱氧-D-核糖裂解的抑制作用以及对DNA氧化损伤的保护作用对黄参籽酚提取物的抗氧化能力进行了评价。结果显示,黄参籽可溶性酯结合酚中主要的酚类化合物为咖啡酸、木犀草素葡萄糖苷和儿茶酸葡萄糖苷,可溶性糖苷结合酚中主要的酚类化合物为儿茶酸葡萄糖苷;黄参籽可溶性酯结合酚的DPPH自由基清除活性、铁还原力和Trolox等量抗氧化活性均弱于可溶性糖苷结合酚;相反,对羟基自由基介导的2-脱氧-D-核糖裂解的抑制作用强于可溶性糖苷结合酚;测试浓度范围内,黄参籽酚提取物对DNA氧化损伤具有不同程度的保护作用,且可溶性酯结合酚提取物酚含量与保护作用之间存在显著(p<0.05)的正相关。 相似文献
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The antioxidant capacity of different fractions of 17 vegetables were analyzed using ferric reducing antioxidant power assay (FRAP assay) after water and acetone extractions. The contents of ascorbic acid, phenolics, and flavonoids were determined and their correlations with FRAP value were investigated. The results showed that the peel or leaf fractions of vegetables were stronger than the pulp or stem fractions in antioxidant capacity based on total FRAP value. Lotus root peel was the highest and cucumber pulp the lowest in total FRAP value among the vegetable fractions analyzed. All water extracts were higher in FRAP value than the acetone extracts. The FRAP value was significantly correlated with the contents of ascorbic acid, phenolics, or flavonoids in water extracts, in which the phenolics contributed most based on multivariate regression analysis. We conclude that different vegetable fractions were remarkably different in antioxidant capacity. The phenolics are responsible mostly for the antioxidant capacity of vegetables in vitro. 相似文献
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Haiying Liu Nongxue Qiu Huihuang Ding Ruiqi Yao 《Food research international (Ottawa, Ont.)》2008,41(4):363-370
The present study estimated in vitro antioxidant activities of 68 common Chinese herbals both for medical and food uses, using Folin–Ciocalteu, ferric-reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assays. The results showed different extraction had various antioxidant properties. Six plant materials including Chinese White Olive, Clove, Pricklyash Peel, Villous Amomum Fruit, Chinese Star Anise and Pagodatree Flower appeared highest total phenolics (>45 mg gallic acid equivalents (GAE)/g) and flavonoids content (>45 mg rutin equivalents (RE)/g), which also showed highest antioxidant activity (FRAP value > 2.5 mmol/g, DPPH radical-scavenging capacity > 85%), indicating they have potentials for use as natural sources of antioxidant foods. The total phenolics content of these 68 plant extracts was significantly positively correlated (r2 = 0.9467) with their antioxidant capacity. Therefore, the content of phenolic compounds could be used as an important indicator of its antioxidant capacity. 相似文献
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为探索不同品种枣果发育过程中多酚类物质与抗氧化活性的动态变化规律,对灰枣、鸡心枣、梨枣、赞皇枣、磨盘枣、葫芦枣6 个枣品种的不同发育期果实中多酚类物质的含量及组成和VC含量及抗氧化活性进行分析测定。结果表明,供试各品种枣果实中总酚、总黄酮、VC含量和抗氧化活性均在采摘初期(幼果期)为最高,其后随着果实的发育呈逐渐下降趋势。其中总酚、总黄酮含量在绿熟期前下降迅速,绿熟期以后变化趋缓,果实接近成熟时则趋于平稳,全红期果实可较采摘初期降低60%以上;VC含量和抗氧化活性在白熟期前下降较快,白熟期后降幅变小。高效液相色谱(high performance liquid chromatography,HPLC)分析结果显示,儿茶素、表儿茶素、芦丁是供试各品种枣果实中最主要的酚类物质,这些酚类物质含量在枣果实发育过程中也呈下降趋势,但在不同品种间存在较大差异。供试枣果实抗氧化活性与其中的总酚、总黄酮、VC以及儿茶素、表儿茶素、芦丁等主要酚类物质的含量均存在极显著相关关系(P<0.01),其中尤以芦丁、表儿茶素、儿茶素与抗氧化活性的相关性较高,说明芦丁、表儿茶素、儿茶素等多酚类物质是枣果中最主要的抗氧化活性成分。磨盘枣、葫芦枣具有较高的多酚类物质含量和抗氧化活性,鸡心枣具有较高的VC含量,是功能性枣果及其加工制品生产的理想品种。 相似文献
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Antioxidant capacity and chemical constituents of Chinese jujube (Ziziphus jujuba Mill.) at different ripening stages 总被引:3,自引:0,他引:3
Chinese jujube (Ziziphus jujuba Mill.) is admired for its high nutritional value and has been commonly used in traditional Chinese medicine for its remarkable health functions. The antioxidant capacity (AOC) and the other qualitative parameters of jujube were measured at ripening stages of green maturity (GM), white maturity (WM), halfred maturity (HM), and red maturity (RM). AOC was screened with DPPH radical scavenging activity, Trolox equivalent antioxidant capacity, and reducing power. Jujube showed a significant (p<0.05) increase in the total soluble solids and titratable acidity, and firmness have no change of all maturity stages, while ascorbic acid showed a significant (p<0.05) declining trend. At stage of GM, the total phenolic content (TPC), total flavonoid content (TFC), and AOC in peel were the highest, and then rapidly decreased after WM. Meanwhile TPC and AOC in pulp reached a peak value in WM then declined, but TFC declined slowly during maturity. 相似文献
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ABSTRACT: Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p -coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin–Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS·+ ) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p- coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antioxidant capacity. Among these 11 cultivars, Shengjie celery had the highest antioxidant activity whereas Tropica had the lowest. An extremely significant positive correlation between the antioxidant activity and the contents of total flavonoids, total phenolic acids, or total phenolics was observed in this study. 相似文献
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干制方式对红枣多酚抗氧化活性的影响 总被引:1,自引:0,他引:1
研究自然干制和热风干制对红枣中的酚类化合物及其抗氧化活性的影响。测定红枣干制前后其总酚含量、总黄酮含量、原花青素含量、DPPH自由基清除能力及总抗氧化能力的变化。结果表明:红枣经干制后酚类化合物含量显著下降,总黄酮含量变化不明显,但经热风干制后其原花青素含量显著升高。红枣的总抗氧化活性与总黄酮和原花青素含量相关性较小,而与酚类化合物相关性较大。经热风干制和自然干制的红枣总抗氧化活性间无显著性差异,但热风干制所需时间短,制得的红枣香味浓,因此建议采用热风干制法干制红枣。 相似文献
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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
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为研究火龙果果皮、果肉中的酚酸组成及抗氧化活性,以红肉火龙果和白肉火龙果为研究对象,采用高效液相色谱法(HPLC)测定其游离型酚酸(FPA)、可溶共价结合型酚酸(HPA)和束缚型酚酸(BPA)组分与含量,并测定其体外抗氧化活性,包括DPPH清除能力、还原能力和羟自由基抑制能力。结果表明:两种火龙果中酚酸含量顺序为:红肉果肉 > 白肉果肉 > 白肉果皮 > 红肉果皮。火龙果果肉中酚酸主要以HPA形式存在,果皮中酚酸的主要存在形式为BPA。没食子酸是红肉火龙果中的主要酚酸(1700.70 μg/g干重);原儿茶酸是白肉火龙果中主要酚酸(1877.50 μg/g干重)。红肉果皮的BPA对DPPH自由基清除能力最强(2206.37 mg/L),红肉果肉的HPA还原能力最强(A700=0.82),白肉果皮的HPA对羟自由基抑制能力最强(77.50 U/mL)。酚酸含量与抗氧化活性的相关性分析表明:DPPH自由基清除能力和还原能力与酚酸的含量呈极显著(P<0.01)正相关,羟自由基抑制能力与酚酸含量无显著相关性。 相似文献
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Health benefits of phenolics are prompting vegetable breeders to identify cultivars with enhanced functional properties. Ten onion cultivars grown under North Indian conditions were evaluated for their total phenolics, flavonoids, quercetin and total antioxidant activity for two consecutive years. Total phenolics, flavonoids and antioxidant activity exhibited significant variation ( P < 0.05) among cultivars. Red cultivars, namely Sel-383, N-53, Pusa red and Sel-402, constituted a high phenolic group, with a mean content higher than 100 mg/100 g gallic acid equivalents. Mean flavonoid content was highest in cultivars, Pusa red, Sel-402, H-44 and N-53 ( > 40 mg/100 g). White cultivars namely, Pusa white flat, Pusa white round and Early grano, consistently showed low phenolics, flavonoids and total antioxidant activity. Total antioxidant activity as determined by ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC) was highest in cultivars Sel-383, N-53, Pusa red and Sel-126. Over both consecutive years, phenolics correlated positively with total antioxidant activity ( R 2 = 0.95 FRAP and R 2 = 0.87 CUPRAC). Over all red cultivars, Sel-383 and Pusa red are promising cultivars for incorporation in existing breeding programs for the production of onions with high antioxidant content.
Onion, being a major constituent of Indian diet, is a potential source of phenolics and flavonoids. Selection of the phenolic-rich cultivars, preferably the red ones with high antioxidant activity, can deliver a variety of health benefits. The breeders can use total phenolics and flavonoids as parameters to develop varieties with increased levels of target antioxidants. 相似文献
PRACTICAL APPLICATIONS
Onion, being a major constituent of Indian diet, is a potential source of phenolics and flavonoids. Selection of the phenolic-rich cultivars, preferably the red ones with high antioxidant activity, can deliver a variety of health benefits. The breeders can use total phenolics and flavonoids as parameters to develop varieties with increased levels of target antioxidants. 相似文献
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Phenolic profiles and antioxidant activity of litchi pulp of different cultivars cultivated in Southern China 总被引:1,自引:0,他引:1
Ruifen Zhang Qingshuai Zeng Yuanyuan Deng Mingwei Zhang Zhencheng Wei Yan Zhang Xiaojun Tang 《Food chemistry》2013,136(3-4):1169-1176
The phenolic profiles and antioxidant activity of litchi pulp of 13 varieties were investigated. The free, bound and total phenolic contents were 66.17–226.03, 11.18–40.54, and 101.51–259.18 mg of gallic acid equivalents/100 g, respectively. The free, bound and total flavonoid contents were 16.68–110.33, 10.48–22.75, and 39.43–129.86 mg of catechin equivalents/100 g, respectively. Free phenolics and flavonoids contributed averagely 80.1% and 75% to their total contents, respectively. Six individual phenolics (gallic acid, chlorogenic acid, (+)-catechin, caffeic acid, (?)-epicatechin, and rutin) were detected in litchi pulp by HPLC. The contents of each compound in free and bound fractions were determined. Significant varietal discrepancy in antioxidant activity was also found by FRAP and DPPH scavenging capacity methods. Antioxidant activity was significantly correlated with phenolic and flavonoid contents. Thus, phenolics and flavonoids exist mainly in the free form in litchi pulp. There were significant varietal differences in phytochemical contents and antioxidant activity of litchi pulp. 相似文献
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为研究不同品种李子果皮、果肉多酚组成及抗氧化活性,以9个不同品种的李子(芙蓉李、巫山李、玫瑰李、红布李、黑布李、西梅李、脆红李、江安李、青李)为原料,提取游离酚和结合酚,测定其1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力和抗氧化能力(oxygen radical absorbance capacity,ORAC)值,并通过高效液相色谱分析其多酚组成。结果显示:9种李子果皮总酚含量范围为111.52~775.88 mg GAE/100 g;果肉总酚含量范围为120.65~301.91 mg GAE/100 g,其中红布李果皮、果肉总酚含量均最高,西梅李总酚含量均最低。在多酚组成上,游离酚含量显著高于结合酚,且多酚组分主要为酚酸(原儿茶酸、绿原酸、咖啡酸)。体外抗氧化结果显示:9种李子果皮、果肉多酚均具有一定的抗氧化活性,DPPH自由基清除IC50值范围为4.38~46.46μg/m L,ORAC值范围为0.24~210.50μmol TE/g,其中巫山李果肉游离酚对DPPH自由基的清除能力最强,红布李果皮游离酚ORAC值最高。 相似文献
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Antioxidant capacity,total phenolics,glucosinolates and colour parameters of rapeseed cultivars 总被引:2,自引:0,他引:2
Aleksandra Szydłowska-Czerniak Iwona Bartkowiak-Broda Igor Karlović György Karlovits Edward Szłyk 《Food chemistry》2011
The antioxidant capacity of twenty nine rapeseed varieties was determined by using ferric reducing antioxidant power (FRAP) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) methods. Mean FRAP (3190–6326 μmol Trolox/100 g) and DPPH (3194–6346 μmol Trolox/100 g) values for methanolic extracts of rapeseed cultivars did not differ significantly. Moreover, the total content of phenolics (756–1324 mg sinapic acid/100 g), glucosinolates (4.2–87.5 μmol/g, respectively), erucic acid (0.0–56.1%) and colour parameters of the studied rapeseed cultivars were analysed. Antioxidant capacity determined by FRAP and DPPH methods correlated significantly with total phenolic content (TPC) in rapeseed cultivars (r = 0.9332, 0.9339, p < 0.001). Also, significant, inverse correlations were found between antioxidant capacity, total phenolics and luminosity (L∗) or red colour intensity (a∗) of rapeseed cultivars. Principal component analysis (PCA) allowed the rapeseed varieties to be differentiated based on their antioxidant capacities, total amounts of phenolics, glucosinolates, erucic acid and colour parameters. 相似文献
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本文以6个不同生长与成熟期(S1S6)的‘金丝小枣’为研究对象,通过高效液相色谱测定分析了枣果中的维生素C、酚类物质、环核苷酸、三萜酸、α-生育酚和β-胡萝卜素,同时采用分光光度计法测定了其在不同生长与成熟期的总酚、总黄酮含量以及枣果抗氧化活性。研究结果表明:随着枣果的生长成熟:其总酚、总黄酮、α-生育酚和β-胡萝卜素以及FRAP值、清除DPPH·以及ABTS+·自由基能力均呈现下降趋势;儿茶素和表儿茶素是枣果在生长与成熟过程中主要酚类物质。三萜酸含量在枣果的S3S4期时最高,而c AMP和c GMP则随着枣果的生长成熟逐渐积累。 相似文献
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Antioxidant capacities and total phenolic contents of 62 fruits 总被引:5,自引:0,他引:5
In order to supply new information on the antioxidant function of selected fruits for nutritionists and the general public, antioxidant activities and total phenolic contents of 62 fruits were evaluated using ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays as well as the Folin–Ciocalteu method, respectively. The correlations between the FRAP value and the TEAC value as well as total phenolic content were also assessed. The results showed that different fruits had diverse antioxidant capacities and the variation was very large, and seven fruits, Chinese date, pomegranate, guava, sweetsop, persimmon, Chinese wampee and plum, possessed the highest antioxidant capacities and total phenolic contents among tested fruits, and could be important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress. 相似文献