共查询到20条相似文献,搜索用时 0 毫秒
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The antioxidative potency of commercially available mushrooms in Taiwan was studied. The free radical scavenging activities of these mushrooms were demonstrated by using the DPPH method. The antioxidative activities of ethanol extracts of various mushrooms in an emulsified corn oil (o/w) system at 60C were compared. The addition of test compounds in corn oil emulsions significantly extended the induction period of lipid oxidation. The order of inhibitory activity of mushroom extracts on oxidation in emulsion system was Agaricus bisporus > Hypsizigus marmoreus > Volvariella volvacea > Flammulina velutipes > Pleurotus eryngii > Pleurotus ostreatus > Hericium erinaceus > Lentinula edodes. In the thermal oxidative stability test, using lard, the order of antioxidative activity of test materials showed similar tendencies, except for the extract of Lentinula edodes. 相似文献
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Changes in the principal organic acids and sugars of Scuppernong grapes ( V. rotundifolia ) were followed during the ripening season. The vines were sampled bi-weekly during the initial stages of berry development and then weekly as harvest approached until the "overripe" stage was reached. At the ripe stage, malate and tartrate constituted approximately 90% of organic acids with trace quantities of pyruvic, fumaric, succinic, citric and quinic acids. Glucose, fructose and sucrose constituted approximately 90% of the sugars with trace quantities of galactose and maltose. Malate concentration increased during the early stages of ripening, peaked and decreased to a plateau at the ripe stage. Tartrate decreased steadily until it leveled at the ripe stage. Sugars began to accumulate at veraison, increased rapidly thereafter, and leveled at the ripe stage. At harvest, Scuppernong grapes contained 1.60% total acid and 9.45% total sugars on a whole berry basis. Individual constituents were 0.67% malate, 0.92% tartrate, 3.86% fructose, 3.98% glucose, and 1.61% sucrose. 相似文献
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葡萄及葡萄酒中的有机酸及降酸研究 总被引:8,自引:0,他引:8
为了探索降低葡萄酒中过量有机酸的有效方法,综述了葡萄和葡萄酒中有机酸的形成及变化,较系统地论述了国内外葡萄酒降酸研究的进展,着重介绍了本研究室以粟酒裂殖酵母与葡萄酒酵母为亲株,采用原生质体融合技术进行生物降酸的研究。 相似文献
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《Food Reviews International》2013,29(2-3):151-175
This article summarizes toxicity and antioxidative activity of non-enzymatic browning reaction products. The subject focuses on the formation and toxicity testing of mutagenic Maillard reaction products (MPRs) formed in food model systems and in actual foods. The MRPs have also been investigated for nutritional, physiological, and biological activities. The antioxidant properties of MRPs are also reviewed in terms of protection potential against oxidative damage associated with a wide variety of diseases such as diabetes and cancer, and pathological conditions such as aging. 相似文献
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TOXICOLOGY AND ANTIOXIDANT ACTIVITIES OF NON-ENZYMATIC BROWNING REACTION PRODUCTS: REVIEW 总被引:1,自引:0,他引:1
This article summarizes toxicity and antioxidative activity of non-enzymatic browning reaction products. The subject focuses on the formation and toxicity testing of mutagenic Maillard reaction products (MPRs) formed in food model systems and in actual foods. The MRPs have also been investigated for nutritional, physiological, and biological activities. The antioxidant properties of MRPs are also reviewed in terms of protection potential against oxidative damage associated with a wide variety of diseases such as diabetes and cancer, and pathological conditions such as aging. 相似文献
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《Food Biotechnology》2013,27(3):179-192
Fruits are rich sources of anthocyanins, flavonoids and phenols that are important nutraceutical components. Processed products of various fruits such as wines and juices, also contain these nutraceuticals, and have been proposed to be the primary components that provide health-beneficiary effects to the cardiovascular system. In the present study, we have evaluated the antioxidant and calmodulin-inhibitory effects of three fruit wines and a red grape wine to provide a comparison in their nutraceutical properties. Using in vitro systems that generate superoxide radicals and hydroxyl radicals, all the wines and their partially purified phenolic extracts were demonstrated to possess strong superoxide and hydroxyl radical scavenging properties. On the basis of specific phenolic content, the summer cherry, blackberry and blueberry wines were 30–40% more efficient in superoxide radical scavenging than red grape wine. Similarly, blueberry wine demonstrated considerably high hydroxyl radical scavenging efficiency than the other wines. The flavonoid aglycones such as catechin and naringenin, were as efficient or more in scavenging superoxide radicals, as ascorbate. As well, these compounds also scavenged hydroxyl radicals, as or more effectively than melatonin, a known hydroxyl radical scavenger. All the wines had components that inhibited calcium and calmodulin-promoted phosphodiesterase activity, indicating their potential to interfere with the calcium second messenger function. Blueberry, blackberry and red wine components were more effective in the inhibition of calmodulin-promoted phosphodiesterase than those from summer cherry wine. Active oxygen scavenging or calmodulin-inhibitory properties appear to be associated with a variety of wine components that may provide synergistic action than any single components in them. This study paves way for the potential use of fermentation biotechnology to optimize the enzymatic release and levels of nutritionally important phenolic components in fruit wines. 相似文献
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Solvent extracts were prepared from Manda Enzyme®, one of the fermented health foods, and their activities of radical scavenging and cancer cell growth inhibition were evaluated. Manda Enzyme® was extracted with 55% ethanol, and then fractionated into n‐hexane, chloroform, ethyl acetate, methanol‐soluble and methanol‐insoluble fractions. The antioxidant activities were in the order chloroform > ethyl acetate > other fractions and of each fraction were positively related to the amount of total phenolics and the intensity of brown color. The cancer cell growth inhibitory activities were in the order n‐hexane > chloroform > other fractions. Proliferation of HRT‐18, HCT‐48 and HepG2 human cancer cells was inhibited by the treatment of the n‐hexane fraction of Manda Enzyme® at a concentration of 400 μg/mL to the extent of 75, 89 and 90%, respectively. From these results, it is considered that Manda Enzyme® has chemically different ingredients showing strong antioxidant and anticancer activity in vitro. 相似文献