山楂中酚类成分活性的多样性及活性测定方法研究进展

山楂作为食药同源的植物资源,近年的研究表明山楂具有改善人体的心血管系统的重要功能,并证明山楂中的药用成分主要为黄酮、原花青素、红果酸等酚类。那么研究山楂中酚类测定方法、山楂的质控指标以及采集山楂的最佳时间在山楂的研究中至关重要。基于此基础,总结山楂的药理作用、酚类的种类、酚类的成分检测方法及质控指标、青花素与黄酮成分的研究,以及不同生长周期、不同品种中的酚类成分的差异,旨在为山楂产业的发展和山楂中酚类活性成分的研究提供理论基础。     

海巴戟天果实内生菌和多酚类成分的研究进展

海巴戟天(Morinda citrifolia),茜草科(Rubiaceae)巴戟天属(Morinda)植物,又名诺丽(NONI),在波利尼西亚已有长达2000年的食用和药用历史。海巴戟天果实中存在丰富的内生菌资源,自然发酵是其生产加工中的重要工艺,因此对果实内生菌和活性成分的研究具有重要意义。本文综述了海巴戟天果实中内生微生物的种类以及主要的活性成分-酚类成分的结构,主要包括蒽醌类、香豆素类、木脂素类、黄酮类、酚酸及其他酚类,归纳了海巴戟天果实具有的多种生理活性,主要包括抑菌、对肝损伤的保护、抗癌、抗氧化、对心血管保护以及增强免疫等。为研究海巴戟天果实的功能食品和药品提供一定的理论借鉴,有利于更广泛和有效地利用海巴戟天果实资源,旨在为今后更深入研究食品的自然发酵工艺提供借鉴和参考。     

植物精油及其成分对病原微生物抗菌机理的研究进展

精油是采用现代萃取技术从植物的花、叶、根茎和树干等器官中分离的油状挥发性混合物。精油由萜烯类、酚类、醇类和醛类等次生代谢物组成,因其具有广谱抗菌性,在食品、医药等领域被广泛应用。近年来,关于精油及其成分对病原微生物的抗菌机理已进行大量的研究,发现其能够作用于细胞壁、细胞膜、细胞质和DNA等多个靶点。本文综述了植物精油及其成分对病原微生物的抗菌机理,旨在为精油及其成分的研究和应用提供依据。     

原花青素与食品成分相互作用的研究进展

原花青素是植物中常见的代谢产物,具有优良的抗氧化、清除自由基等生理功能,是重要的食品功能成分和食品添加剂.文章简述了原花青素的结构和功能,并就原花青素与食品中其他成分如蛋白质、脂类、碳水化合物、金属离子等的相互作用进行了综述,希望为进一步研究原花青素的稳定性变化及应用提供参考资料.     

接骨木活性成分及其生物活性研究进展

接骨木富含糖及糖苷类、黄酮类、萜类、酚类等功能成分,是我国传统医药、食品的优势资源,具有抗氧化、抗骨质疏松、抗炎、抗病毒、抗真菌、降血压、降血脂、降血糖及促进骨折愈合等作用,目前已有广泛的应用。该文对接骨木中主要活性成分（如多糖、黄酮类、花青素）的提取方法及生物活性进行总结,以期为接骨木的合理开发与综合利用提供理论依据。     

植物天然抗氧化成分及其效果

植物是天然抗氧化剂的主要来源,其抗氧化成分可归纳为六大类：黄酮类,苯酚类,皂甙类,鞣质类,生物碱类和其它类,它们存在于植物的各种组织中。这些植物按用途可分为中草药类,香料类,蔬菜类,水果类,植物饮在和谷物类等六大类。各类植物的抗氧化成分及其效果在中进行了综述。     

芝麻油的功能性成分

1前言各种植物油的功能性受原料种子脂质的脂肪酸组成和溶于油中脂溶性成分的影响。油脂中的脂溶性成分有甾醇、三萜烯酸、类胡萝卜素、酚类等。酚类大多和生育酚、酚羧酸类一样，具有抗氧化性。油脂在含大量不饱和脂肪酸后很容易氧化，而在含大量抗氧化性酚类等脂溶性成分后不     

荷叶成分与生物学功能研究进展

荷叶是多年生挺水植物莲的叶片,具有特殊的质地、风味和功能成分,在食品、医药等领域应用广泛。该文对莲的种类、荷叶活性成分及生物学功能等方面研究进展以及在食品方面的应用进行综述,以期为相关领域的进一步研究提供参考依据。     

逆流色谱在人参属植物成分分离中的研究进展

逆流色谱(CCC)技术在20世纪70年代由Ito博士创立,近年来,已逐渐成为化合物分离和制备的常用手段,特别是在天然产物研究领域应用日益广泛。人参属植物是名贵的药用植物,富含皂苷等活性成分,不仅是重要的中药资源,目前也越来越多地作为新资源食品或药食同源植物用于食品及保健品的生产,其中活性成分的分离是进一步深入研究及开发应用的基础。文章对逆流色谱技术在人参属植物活性成分分离的成果与进展进行了综述和总结。     

大孔树脂在食品活性成分分离中的应用

介绍了大孔树脂的性质、分类、分离原理以及大孔树脂在食品活性成分，如皂苷、黄酮、蛋白质、多肽和酚类等物质分离中的应用。     

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.     

植物食品原料中酚酸的生物合成与调控及其生物活性研究进展

酚酸是高等植物中广泛分布的含有酚羟基和羧基的一类次生代谢产物,主要通过酯键及醚键与细胞壁结构 组分以结合态存在于植物食品原料中,具有抗氧化、抗菌和抗癌等多种生物活性。植物食品原料中的酚类物质已成 为当前食品领域研究热点之一。通过一系列生物调控技术能够在植物食品原料中富集酚酸,从而提高其营养价值。 本文综述了植物食品原料中酚酸的类型与结构、生物合成与调控及其生物活性,并对此进行了展望。     

Automated identification of phenolics in plant-derived foods by using library search approach

Phenolic compounds may contribute to the organoleptic, commercial and nutritional characteristics of plant-derived food and beverages and their consumption has been associated with positive health benefits. Consequently, it is essential to determine the nature and distribution of these compounds in the diet. We have developed a reliable, reproducible, fast and sensitive method for the identification of phenolics using liquid chromatography interfaced to an ESI-Qq-TOF mass spectrometer, which provides mass accuracy and true isotopic pattern in MS and MS/MS. We built up a library of phenolic compounds using retention time, MS and MS/MS spectra. Fragmentation patterns in the negative ionisation mode are discussed. We have applied the automated library search in some of the components of a food supplement (propolis and lyophilisate of some vegetables) selected by its antioxidant properties. A variety of phenolic components was successfully identified.     

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。     

A review of methods used for investigation of protein–phenolic compound interactions

Interactions between the different compounds present in foods are common and have influence on the nutritional and functional properties of food products. Among a wide range of these interactions, the formation of complexes between proteins and phenolic compounds seems to be the most important issue. Complexation of the phenolic compounds with proteins can be analysed considering several aspects. These complexes might strongly affect nutritional potential of polyphenols by masking their antioxidant capacity, and on the other hand might have influence on the structure of proteins which may cause their precipitation or decrease susceptibility to digestion. The complexity of protein–phenolic compound interactions is a challenge for food analysts and forced researchers to establish a wide range of analytical methods, allowing determination of complexes formation. The main aim of this review is to give researchers an overview of the currently used methods that can be applied to study the interactions between proteins and phenolic compounds.     

Identification and quantification of phenolic and other polar compounds in the edible part of Annona cherimola and its by-products by HPLC-DAD-ESI-QTOF-MS

Annona cherimola fruit is native to inter-Andean valleys from Peru and Ecuador. In the Mediterranean region, the main producer of cherimoya is the coast of Granada–Malaga (Spain), also called ‘Costa Tropical’, where the two most important cultivars found are ‘Fino de Jete’ and ‘Campa’.Cherimoya, like most fruits, is an important source of bioactive compounds, such as phenolic compounds. Therefore, the aim of this study was the tentative identification and quantification of phenolic and organic acids in pulp, peel and seed of two cherimoya cultivars (‘Fino de Jete’ and ‘Campa’) using HPLC-DAD-ESI-QTOF-MS.By using the proposed method, 21 phenolic and organic acids were detected in the edible portion of cherimoya, 37 in peel and 22 in seed. Procyanidins were the main phenolic compound family identified in the pulp and peel of the two cultivars, whereas in cherimoya seeds higher quantities of organic acids and flavonoids were detected. Most of the compounds were identified for the first time in cherimoya.According to these results, cherimoya pulp and its by-products are a natural source of procyanidins and other phenolic and polar compounds. In particular, cherimoya peel, with a higher concentration of phenolic and polar compounds in comparison with pulp and seed, represents an interesting food by-product that could be used as an ingredient in the functional food and/or pharmaceutical industry.     

Occurrence,types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants

ABSTRACT

Phenolic phytochemicals have become of interest due to their therapeutic potential, particularly with regards to their anti-cancer, anti-inflammatory, hypolipidemic, and hypoglycemic properties. An evolving area of research involving phenolics in foods and their products pertains to the functional, biological, and nutritional consequences resulting from the binding between certain phenolic compounds and the macronutrient and micronutrient constituents of foods. The goal of this review is to provide a summary of studies investigating endogenous phenolic interactions with major components in food systems, including carbohydrates, proteins, lipids, minerals and vitamins, with a focus on the phenolic compounds and nutrients in oil-bearing plants. Another major objective is to provide a comprehensive overview of the chemical nature of phenolic interactions with food constituents that could affect the quality, nutritional and functional properties of foods. Such information can assist in the discovery and optimization of specific phenolic complexes in plant-based foods that could be utilized towards various applications in the food, nutraceutical and pharmaceutical industries.     

Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein–phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations  in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. © 2024 Society of Chemical Industry.     

Phenolic compounds in potato (Solanum tuberosum L.) peel and their health-promoting activities

Potato peel (PP), a by-product of food processing industry, comprising 6–10% of tuber is mostly considered as a waste. Potato peel waste (PPW) can be utilised as a natural source of antioxidants that otherwise may create disposal-related problems leading to environmental pollution. Valorisation of PPW is a fascinating area of research and is in the interest of potato-based food processing industry. PP contains phenolic compounds (mainly chlorogenic, caffeic and ferulic acids), that are known for bioactivities. Phenolic acids from PP can be efficiently recovered by improving the efficiency of extraction methods. Phenolics extracted from PPW have an immense potential for utilisation as sources of antioxidant and functional components in food. PP extract (PPE) has been evaluated for protective (antioxidant, antidiabetic, hepatoprotective and antibacterial properties) effects and can be projected as a potential source of phenolic compounds beneficial for human health.     

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW1

Phenolic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and monotertiary butylhydroquinone (TBHQ) are hindered phenols with antimicrobial activity. The antimicrobial activity of phenolic antioxidants appears to depend on the presence of a hydroxyl group on the molecule, the lipid solubility of the compound and the degree of steric hindrance. The use of phenolic antioxidants in food products is regulated by federal agencies. In general, these compounds are permitted in concentrations up to 200 ppm, based on the fat or oil content of the food product. Certain food products have special regulations. The antimicrobial activity of phenolic antioxidants has been studied in meat and its products, poultry and its products, milk and its products, seafood, rice, applesauce and food ingredients. The antimicrobial activity of phenolic antioxidants is modified by at least 10 factors such as microbial species/strain, stressed microorganisms, type and concentration of phenolic antioxidants, concentration of microbial challenge, combination of phenolic antioxidants, combination of phenolic antioxidants with other antimicrobials, combination of phenolic antioxidants with temperature and food additives, food components, carriers of phenolic antioxidants and the mode of addition of phenolic antioxidants. The antimicrobial activity of phenolic antioxidants in foods has been examined against growth and by-products of bacteria (gram positive and negative, spore and nonspore formers, spoilage and pathogenic), molds and yeasts. The concentration of phenolic antioxidants that had antimicrobial activity in food products was in the range of 30–10,000 ppm. The mechanism of inhibition by phenolic antioxidants has been found to affect the function and composition of the cellular membrane, the synthesis of DNA, RNA, protein and lipid, and the function of the mitochondrion.