紫玉米籽粒花青素粗提液抗氧化活性研究

以不同基因型紫玉米籽粒中提取的花青素粗提液为研究对象,分析比较紫玉米籽粒总酚、花青素的相对含量。并对提取物的还原能力、清除超氧阴离子自由基、羟基自由基的能力进行测定,同时分析了紫玉米籽粒中总酚和花青素含量与体外抗氧化性的关系。结果表明,不同紫玉米品种花青素、总酚含量、还原力及清除羟基自由基和超氧阴离子自由基能力存在显著的基因型差异,其中FS7011花青素、总酚含量最高。紫玉米籽粒花青素和总酚含量与其还原力、清除羟基自由基及超氧阴离子自由基能力呈显著正相关。紫玉米富含花青素,具有较强的抗氧化作用,可用于开发天然抗氧化剂。      

Natural Antioxidants in Purple Sprouting Broccoli under Mediterranean Climate

Abstract: Broccoli, (Brassica oleracea var. Italica), is generally recognized as a nutritive food rich in natural antioxidants, including vitamins and phenolics compounds. Phytochemical composition of 3 different purple sprouting broccoli varieties according with their production cycle: EEP (Extra Early), EP (Early), and LP (Late) were determined. The 3 cultivars tested were grown under the same conditions in an experimental field (SE Spain) where they were not previously cultivated since these cultivars are typical of cold, Northern‐European areas. EP variety showed greater growth according to the photosynthetic rate and C assimilation. However, it was not possible to obtain inflorescences for variety LP. The health‐promoting compounds (vitamin C, phenolic compounds, and glucosinolates) were higher in purple broccolis than in traditionally grown green broccolis and showed differences according to the variety. With respect to the use of broccoli byproducts as source of antioxidants, any variety would be suitable although the leaves of EP variety seems the richest in total phenolic acids, whereas the amount of anthocyanins was higher in LP variety, followed by EP and EEP varieties. Under our experimental conditions, the levels of glucosinolates were higher in purple broccoli than in green cultivars and also higher than other purple broccolis grown under different climate conditions. Therefore, the results reported data for production of the EEP and EP varieties in the Mediterranean climate with potential to obtain vegetables with improved nutritional quality. Practical Application: The results of this study reported data of the health‐promoting nutrients and natural antioxidants of EEP, EP, and LP purple sprouting broccoli varieties grown under the Mediterranean climate. The vitamin C, phenolic compounds, and glucosinolates in these purple varieties were higher than in traditionally grown green broccolis and other purple broccolis grown under different climate conditions.     

Composition and Nutrient Value Proposition of Brewers Spent Grain

Brewer's spent grain (BSG), a major brewing industry byproduct, is generated in large quantities annually. This review summarizes research into the composition and preservation of BSG, different extraction techniques for BSG proteins and phenolic acids, and the bioactivities of these phenolic components. Moreover, this article also highlights BSG integration into foodstuff for human consumption and animal feed supplements. BSG is considered a rich source of fiber, protein, and phenolic compounds. The phenolic acids present in BSG are hydroxycinnamic acids (ferulic, p‐coumaric, and caffeic acids), which have many biofunctions, such as antioxidant, anticarcinogenic, antiatherogenic, and antiinflammatory activities. Previously, attempts have been made to integrate BSG into human food, such as ready‐to‐eat snacks, cookies and bread, to increase fiber and protein contents. The addition of BSG to animal feed leads to increased milk yields, higher fat contents in milk, and is a good source of essential amino acids. Therefore, many studies have concluded that integrating the biofunctional compounds in BSG into human food and animal feed has various health benefits.     

黑玉米的营养价值与保健作用

黑玉米是玉米的一个变种，其籽粒呈黑色，营养丰富。从黑玉米中提取的花青素具有多种保健功能。主要介绍了我国黑玉米的品种资源；黑玉米粒色的遗传特点；以及黑玉米的营养成分、保健功能及其开发前景。     

Sorghum Grain: From Genotype,Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile of sorghum is exceptionally unique and more abundant and diverse than other common cereal grains. The phenolic compounds in sorghum are mainly composed of phenolic acids, 3‐deoxyanthocyanidins, and condensed tannins. Studies have shown that sorghum phenolic compounds have potent antioxidant activity in vitro, and consumption of sorghum whole grain may improve gut health and reduce the risks of chronic diseases. Recently, sorghum grain has been used to develop functional foods and beverages, and as an ingredient incorporated into other foods. Moreover, the phenolic compounds, 3‐deoxyanthocyanidins, and condensed tannins can be isolated and used as promising natural multifunctional additives in broad food applications. The objective of this review is to provide a comprehensive understanding of nutrition and phenolic compounds derived from sorghum and their related health effects, and demonstrate the potential for incorporation of sorghum in food systems as a functional component and food additive to improve food quality, safety, and health functions.     

Effect of simulated gastrointestinal digestion on phenolic composition and antioxidant capacity of cooked cowpea (Vigna unguiculata) varieties

Consumption of diets rich in phenolic compounds has been associated with reduced risk of chronic diseases. The effect of cooking and simulated gastrointestinal digestion on phenolic compounds and antioxidant properties of two cowpea (Vigna unguiculata) types was determined. Phenolic acids, flavan‐3‐ols and flavonols were the main groups of phenolic compounds identified. Cooking and simulated enzyme digestion of the cooked cowpea samples rendered some phenolics less extractable (possibly by promoting binding with other food components) or more extractable (possibly by release of bound forms). Total phenolic contents and radical scavenging properties of the cowpeas were reduced upon cooking, but increased upon simulated enzyme digestion. Cowpea extracts inhibited human LDL oxidation at a concentration of 2 mg mL^?1 possibly due to their phenolic content. Phenolic compounds in cowpea can potentially protect against cardiovascular diseases for which LDL oxidation is a risk factor.     

Ultrasound‐assisted extraction and characterization of anthocyanins from purple corn bran

Purple corn is abundant in anthocyanins, which has attractive colors and potential applications in beneficial health. This study aimed to determine the optimal ultrasound‐assisted extraction conditions for purple corn anthocyanins (PCA), and to confirm the anthocyanins from purple corn bran extracts by HPLC‐DAD‐ESI‐MS/MS. Ultrasonic‐assisted extraction (UAE) is more time‐efficient by comparison of traditional extraction. Meanwhile extraction with corn bran could save the consumption of extractant and improve the extraction yield. The optimal UAE conditions were obtained with the extraction time 35 min, the ultrasonic times 90, solid–liquid ratio 1:8, and the ultrasonic power 400 W. At these conditions, total anthocyanins content was determined as 3.625 ± 0.105 g kg^?1, and the extraction yield was 92.45%. The HPLC/MS‐MS results showed that the purple corn bran extracts consisted of six kinds of anthocyanins.

Practical applications

Purple corn is abundant in anthocyanins, which has potential applications in beneficial health, such as antioxidants. The purpose of this study was to find the optimal UAE conditions for purple corn anthocyanins using ultrasound‐assisted extraction and identify the anthocyanins from the purple corn bran. The results of this study are suitable for the industrial production of purple corn anthocyanins.     

Antioxidant and anti‐hypertensive activity of anthocyanin‐rich extracts from hulless pigmented barley cultivars

Anthocyanin‐rich acetone extracts of barley grain of four hulless pigmented genotypes were investigated to determine their potential as functional food ingredients. The purple barley cultivar contained 11 anthocyanins, whereas only one anthocyanin, peonidin derivative, was observed in blue, black and yellow barley. The total anthocyanin content of pigmented barley genotypes ranged from 3.2 to 678.5 mg kg^?1 in whole grain and from 4.5 to 1654.6 mg kg^?1 in bran. The purple barley bran extract gave the highest DPPH radical scavenging capacity, superoxide radical scavenging capacity and total antioxidant activity. The half maximal inhibitory concentration (IC₅₀) of angiotensin I‐converting enzyme (ACE) of anthocyanin‐rich extract of purple barley grain and bran was 8.77 and 4.54 mg mL^?1, respectively. Purple barley appears to have great potential uses for the promotion of human health and development of nutraceuticals and functional foods.     

Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)

The total anthocyanin content (TAC) and the antioxidant activity of the seed and cob from Chinese purple corn (Zea mays L., cv Zihei) extracts were determined by pH-differential method, and DPPH, FRAP, and TEAC methods, respectively. TAC in purple corn cob anthocyanins (PCCAs) extract was higher than TAC in purple corn seed anthocyanins (PCSAs) extract. Compared to bulylated hydroxytoluene (BHT), PCCAs and PCSAs possessed significantly higher antioxidant activities, according to the DPPH, FRAP and TEAC assays. A satisfactory correlation between TAC and antioxidant activity was observed. Result indicated that cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside were components in PCSAs extracts, and seven kinds of anthocyanin had been detected and six kinds of anthocyanin in PCCAs extracts were separated and identified them as cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside, and their respective malonated counterparts as their anthocyanins using HPLC–MS analysis.Industrial relevanceIn the last decades, in interest in anthocyanin pigments has increased because of their possible utilization as natural food colorants and especially as antioxidant and anti-inflammatory agents. Purple corn is a pigmented variety of Z. mays L., originally cultivated in Latin America. Now, this corn variety is mainly grown in China, especially in Shanxi and Anhui Province, could be new and interesting sources to obtain extracts rich in anthocyanins for their use in food, pharmaceutical and cosmetic industries. Our results indicated that the seed and cob of purple corn possessed excellent antioxidant activity, which could lead to increased application of these natural food colorants by the food industry.     

Chemical composition,bioactive compounds extraction,and observed biological activities from jussara (Euterpe edulis): The exotic and endangered Brazilian superfruit

In this article, we reviewed studies on the fruits of the jussara palm (Euterpe edulis Martius), an endangered Brazilian Atlantic Forest palm tree, also coined as “Superfruit.” We summarized the chemical components of the pulp and observed biological activities in murine and humans, as well as the best practices involving the extraction of its target compounds, bioavailability, and stability of extracts. Jussara has shown a rich phenolic profile that justifies its antioxidant properties, in addition to a considerable lipidic and energetic value. As the main feature, the fruit possesses large amounts of anthocyanins that can be commercially explored as a food additive or cosmetic colorants. Recent studies emphasized jussara's antioxidant, anti-inflammatory, and cardioprotective capabilities via reshaping of the gut microbiota. Further knowledge is needed to establish bioavailability and optimal serving size, as many of its antioxidant compounds go under chemical bioconversion in the intestinal tract. While extraction of phenolic compounds, anthocyanins, and oils have interesting results, more studies are required in order to reduce the use of conventional organic solvents and improve their stability and shelf life when added to food products, an area in which nanotechnology seems promising.     

Valorization of pomelo (Citrus grandis Osbeck) peel: A review of current utilization,phytochemistry, bioactivities,and mechanisms of action

Citrus grandis Osbeck, commonly known as “pomelo” or “shaddock,” is the largest citrus fruit, the peel of which is a well‐known agricultural residual waste. Pomelo peel offers a wide range of components such as essential oils, polysaccharides, and phytochemicals with potential food applications. Utilization of pomelo peel to recover these components is an important step toward agricultural sustainability. This review covers pomelo peel utilization opportunities beyond conventional composting and animal feed production, and critically examines value‐added uses via the recovery of potentially bioactive components. The peel of pomelo accounts for approximately 30% of the total fruit weight and contains phytochemicals, including aroma‐active volatiles, pectin, flavonoids, phenolic acids, carotenoids, coumarins, and polysaccharides. Recovery of these phytochemicals offers an opportunity for value‐added utilization such as the development of enriched or functional foods and nutraceuticals. The health‐promoting and therapeutic potential of pomelo peel extracts and isolated pure compounds have been evaluated through numerous in vitro and in vivo studies that revealed a wide range of bioactivities, including hypolipidemic, hypoglycemic, antioxidant, antimicrobial, anti‐inflammatory, and anticancer effects. Preclinical evidence highlights multifaceted molecular and signaling events that possibly underlie the said bioactive potential. Overall, the pomelo processing industry offers a great opportunity to recover or produce valuable products from the large amounts of residual wastes it generates. It is envisaged that a thorough understanding of the bioactive components of pomelo peel, their functional and nutraceutical applications, and mode of actions will benefit the food industry.     

Biological activities of Agave by‐products and their possible applications in food and pharmaceuticals

Agave leaves are considered a by‐product of alcoholic beverage production (tequila, mezcal and bacanora) because they are discarded during the production process, despite accounting for approximately 50% of the total plant weight. These by‐products constitute a potential source of Agave extracts rich in bioactive compounds, such as saponins, phenolic compounds and terpenes, and possess different biological effects, as demonstrated by in vitro and in vivo tests (e.g. antimicrobial, antifungal, antioxidant, anti‐inflammatory, antihypertensive, immunomodulatory, antiparasitic and anticancer activity). Despite their positive results in biological assays, Agave extracts have not been widely evaluated in food systems and pharmaceutical areas, and these fields represent a potential route to improve the usage of Agave plants as food additives and agents for treating medical diseases. © 2017 Society of Chemical Industry     

Bio-screening of a few green seaweeds from India for their cytotoxic and antioxidant potential

BACKGROUND: It has been evidenced in several epidemiological studies that seaweeds when consumed as diet protect against several chronic oxidative stress‐related diseases. Seaweeds, raw, cooked, or dried, are used as food in many cultures, although not very popularly in India. Globally, several studies have indicated that seaweeds are a rich source of phenolic compounds and have antioxidant properties. In the present study, we screened methanolic extracts (MEs) of five species of green seaweeds commonly found in India for their cytotoxic activity by brine shrimp lethality assay and antioxidant properties using various in vitro assays, including 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, reducing power and metal ion chelating assays. RESULTS: A markedly variable, dose‐dependent activity was observed in all the seaweed extracts relative to their total phenolic content. Statistical analysis indicated a significantly strong correlation between the DPPH radical scavenging activity and total phenolic content (R² = 0.88, P < 0.05) as well as reducing power and total phenolic content (R² = 0.99, P < 0.01) of the dry MEs. Also, a very poor correlation between total phenolic content and metal chelating activity (R² = 0.13, P > 0.05) was noted. None of the seaweed extracts were potently cytotoxic. CONCLUSION: The underlying results endorse seaweeds as a rich, novel source of antioxidant compounds needing systemic exploration. Copyright © 2011 Society of Chemical Industry     

INHIBITION OF HELICOBACTER PYLORI BY PHENOLIC EXTRACTS OF SPROUTED PEAS (PISUM SATIVUM L.)

Infection by Helicobacter pylori is associated with gastric and duodenal ulcers. Conventional treatments to eradicate it have side‐effects such as diarrhea and dizziness. The excessive use of antibiotics could also lead to antibiotic‐resistant bacteria. The use of plant phenolic phytochemicals can be an alternative because of their health benefits due to both antioxidant activity and antimicrobial activity. The pea (Pisum sativum), the world's second most important pulse crop, produces phenolic phytochemicals with antimicrobial potential. Because the synthesis of phenolic compounds increases with stress, we investigated the anti‐H. pylori effectiveness of extracts from pea sprouts, germinated in the dark condition following treatment with either distilled water or acetyl salicylic acid. The peas were germinated for 8 days and the sprouted samples were measured for total soluble phenolic content, antioxidant and guaiacol peroxidase activity. Subsequently, the sprout extracts were tested for anti‐H. pylori activity using the agar diffusion method and the effective dose was determined based on phenolic content. The results showed that both acetyl salicylic acid‐treated and untreated pea sprouts at days 5 and 8 had anti‐H. pylori activity. The minimum volume for inhibition was 50 μL of extracts. The inhibitory effects were dose dependent. From this study, the potential to use natural phenolic phytochemicals from pea sprouts to control H. pylori was found to be promising. This provides a strategy and foundation to design legume phenolics as functional ingredients against H. pylori.     

Protective Effects of Anthocyanins in Obesity‐Associated Inflammation and Changes in Gut Microbiome

Obesity is a complex disease and a major public health epidemic. Chronic, low‐grade inflammation is a common underlying feature of obesity and associated metabolic diseases; adipose tissue is a major contributor to this systemic inflammation. Evidence shows that obesity‐associated inflammation may originate from gut dysfunction, including changes in intestinal bacteria or microbiome profiles. Increasingly, food and plant bioactive compounds with antioxidant and anti‐inflammatory properties are proposed to ameliorate obesity‐associated inflammation. Among these, the health‐promoting effects of anthocyanin‐rich foods are of interest here. Specifically, this review summarizes the reported benefits of anthocyanins in obesity‐associated inflammation and underlying molecular mechanisms, including the role of gut microbiome and cell signaling pathways regulated by anthocyanins both in vivo and in vitro.     

Physicochemical,antioxidant properties and in vitro digestibility of wheat–purple rice flour mixtures

The physicochemical characteristics, antioxidant properties and in vitro digestibility of high‐antioxidant content flours made from different combinations of Thai purple rice flour and refined wheat flour from 25%, 50% to 75% (w/w) were investigated and these were compared with whole flour from purple rice and refined wheat flour. The increase in substitution levels of purple rice flour affected all the functional properties of flours, at the same time the levels of dietary fibre, protein digestibility and antioxidant compositions were also changed. The purple rice flour exerted a particularly strong effect on starch digestibility as the purple rice increased to 50% in the mixture. Moreover, purple rice flour showed lower amounts of rapidly digested starch (RDS), whereas slowly digested starch (SDS) of whole flour from purple rice and 75% substitution purple rice flour was found to be the highest for all samples. The in vitro starch digestibility of all samples also showed a positive correlation between dietary fibre and antioxidant compounds. Overall, the addition of purple rice flour improved the final nutritional properties, notably a lower predicted glycaemic index, and a higher antioxidant potential, which are two important nutritional properties for human health.     

Physical,Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran

Wheat represents a ubiquitous commodity and although industries valorize 10% of wheat bran, most of this antioxidant‐rich byproduct gets fed to livestock. The objective of this study was to incorporate wheat bran into an extruded snack. Bran samples from hard red spring, soft white club cv. Bruehl, and purple wheat lines were added to cv. Waxy‐Pen wheat flour (Triticum aestivum L.) at replacement concentrations of 0%, 12.5%, 25%, and 37.5% (w/w; n = 10). Extrudates were evaluated for antioxidant capacity, color, and physical properties. Results showed that high fiber concentrations altered several pasting properties, reduced expansion ratios (P < 0.0001), and created denser products (P < 0.0001), especially for white bran supplemented extrudates. Purple bran supplemented extrudates produced harder products compared to white and red bran treatments (P < 0.0001). Extrudates produced with 37.5% (w/w) of each bran variety absorbed more water than the control with no added bran. The oxygen radical absorption capacity assay, expressed as Trolox Equivalents, showed that extrudates made with addition of red (37.5%) and purple (37.5%) bran had higher values compared to the other treatments; the control, red, and white bran treatments had less antioxidant activity after extrusion (P < 0.0001) compared to purple bran supplemented extrudates. Purple and red brans may serve as viable functional ingredients in extruded foods given their higher antioxidant activities. Future studies could evaluate how bran variety and concentration, extruded shape, and flavor influence consumer acceptance.     

Blackcurrants (Ribes nigrum): A Review on Chemistry,Processing, and Health Benefits

Blackcurrants (BC; Ribes nigrum) are relatively new to the U.S. market; however, they are well known and popular in Europe and Asia. The use of BC has been trending worldwide, particularly in the United States. We believe that demand for BC will grow as consumers become aware of the several potential health benefits these berries offer. The objectives of this review were to provide an up‐to‐date summary of information on BC based on articles published within the last decade; furthermore, to provide the food industry insights into possibilities for the utilization of BC. The chemistry, processing methods, and health benefits have been highlighted in addition to how the environment and variety impact the chemical constituents of BC. A search for journal publications on BC was conducted, which included keywords such as chemical characterization, health benefits, processing, technologies, anthocyanins (ANC), and proanthocyanidins. This review provides up‐to‐date information available on the subject. In conclusion, BC and their products have industrial uses from which extractions can be made to produce natural pigments to be used as food additives. BC contain flavonoids, specifically ANC, which provide the fruits with their purple color. BC are a rich source of phytochemicals with potent antioxidant, antimicrobial, and anti‐inflammatory properties. Also, BC have the potential to improve overall human health particularly with diseases associated with inflammation and regulation of blood glucose.     

天然黑玉米色素研究与应用进展

黑玉米色素是从黑色玉米植株、玉米芯和玉米籽粒中提取花青苷,是一种安全、无毒天然食用色素;黑玉米色素呈有良好抗氧化活性,并具抗肿瘤、延缓衰老、降血压、调节血脂、降血糖等功能。黑玉米色素以酸性溶剂提取,其至少含有9种花色苷,主要活性物质为花青素-3-葡萄糖苷;黑玉米色素作为天然食品添加剂,可用于食品、药品、化妆品、染色剂等。该文综述黑玉米色素化学结构、理化性质、提取工艺及应用价值,对加强该色素深入研究和开发利用具有一定参考价值。     

Fruit‐based functional foods II: the process for identifying potential ingredients

Developing functional food products requires a structured approach for screening potential ingredients. Using the development of a product with antioxidant properties as a model, eight fruit juice concentrates were screened, including New Zealand fruits. The total phenolic content and the antioxidant capacity, using chemical‐based assays (ferric reducing antioxidant power and oxygen radical absorbance capacity assays), were determined. The potential to protect against oxidative stress in Jurkat cells was also determined. Results indicate that the total phenolic content and antioxidant capacity in chemical‐based assays were strongly correlated. However, the total phenolic content did not dictate the level of protection from oxidative stress in this cell‐based model, suggesting that the type of phenolic compounds present and interactions between them may be important, although the activity of other compounds, such as vitamin C or carotenoids, may also be implicated. This model for screening ingredients may be used to design synergistic combinations of ingredients, and results may provide supportive evidence in the development of functional foods for this and other health targets.