共查询到19条相似文献,搜索用时 203 毫秒
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目的:探讨葡萄鲜果及酿酒皮渣中葡萄籽提取物中的酚类化合物含量,抗氧化特性及对癌细胞增殖的抑制作用。方法:乙醇法提取葡萄籽中多酚化合物,分光光度计法测定三大酚类化合物参数(总酚、类黄酮类、黄烷-3-醇类)及3种抗氧化性能参数(DPPH及ABTS自由基清除能力,FRAP分析)。体外培养肝癌细胞HepG2,建立细胞模型,不同浓度的提取物作用于癌细胞后,采用四甲基偶氮唑盐比色法(MTT法)检测多酚提取物对癌细胞增殖的抑制作用。结果:不同样品葡萄籽所含酚类化合物、抗氧化性能、抗癌细胞增殖能力均不同,酿酒皮渣的葡萄籽中仍含有大量的多酚化合物,其中欧亚种赤霞珠鲜果及酿酒皮渣中葡萄籽所含酚类化合物、抗氧化能力及抗癌细胞增殖活性高于圆叶葡萄Noble鲜果及酿酒皮渣。结论:葡萄鲜果与酿酒皮渣中的葡萄籽多酚化合物具有抗氧化能力及抗癌细胞增殖活性。 相似文献
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葡萄籽提取物作为肉制品保鲜剂的研究进展 总被引:1,自引:0,他引:1
天然提取的食品保鲜剂越来越受到人们的关注,葡萄籽提取物含有大量多酚类物质,具有抗氧化和抗菌活性,能够降低肉制品中脂质氧化,抑制有害微生物的生长。文中主要介绍葡萄籽提取物的保鲜机理及其在肉制品保鲜中的应用。 相似文献
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从总抗氧化力、还原能力、清除DPPH自由基能力和抗油脂氧化能力四个方面研究了黑米提取物、黑大豆提取物和黑玉米提取物的抗氧化活性。结果表明,在实验浓度范围内,3种黑色粮油作物种皮提取物均有一定程度的抗氧化活性,四个方面的抗氧化活性实验均显示抗氧化强弱顺序为黑大豆提取物>黑米提取物>黑玉米提取物,其中黑大豆提取物清除DPPH自由基能力及在花生油体系中的抗油脂氧化能力均高于Vc。 相似文献
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葡萄籽提取物抗氧化功能的实验研究 总被引:3,自引:0,他引:3
目的研究葡萄籽提取物的抗氧化功能。方法以SPF级雄性昆明种小鼠为实验动物,根据小鼠体重随机分为5组,每组10只,分别是空白组、模型组和低、中、高3个剂量组,空白组和模型组每天经口给予溶剂植物油,剂量组每天经口给予葡萄籽提取物,连续灌胃30 d,取血测抗氧化酶活性。此后除空白对照外,各组射线全身一次性照射5~8 Gy 60Coγ,照射后第4天处死动物,取肝组织测过氧脂质含量和抗氧化酶活性,比较各剂量组与模型组的差别。结果经口给予小鼠葡萄籽提取物30 d,高、中剂量组小鼠血中超氧化物歧化酶(SOD)活性,以及高剂量组小鼠血中谷胱甘肽过氧化物酶(GSH-Px)和肝组织中GSH-Px、SOD活性均明显高于模型组,各剂量组小鼠肝中丙二醛(MDA)水平均明显低于模型组。结论葡萄籽提取物有降脂质过氧化的作用,有抗氧化功能。 相似文献
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苹果多酚体外抗氧化作用的研究 总被引:1,自引:4,他引:1
介绍了苹果多酚的超声波提取方法,并通过DPPH法和2-脱氧-D-核糖法研究了苹果提取物的抗氧化性能。结果表明,苹果多酚清除DPPH自由基速度快,其抗氧化能力可与葡萄籽多酚相媲美。研究了其清除DPPH自由基的动力学性质,并与茶多酚、葡萄籽多酚、BHT比较其抗氧化能力。同时,通过2-脱氧-D-核糖法可以看出在一定浓度范围内,苹果提取物有很强的抗氧化能力,其最佳浓度范围为8~10mg/mL,此外,苹果提取物及葡萄籽提取物清除羟基自由基(·OH)的效果远远高于茶多酚。 相似文献
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葡萄籽提取物具有多种生理活性而成为有关科研工作者的研究热点.综述了葡萄籽提取物生理活性及其提取分离研究进展,并对葡萄籽提取物的开发利用前景进行了展望. 相似文献
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目的:研究甜叶菊废渣提取物的抗氧化及抗炎作用。方法:甜叶菊废渣经提取、分离得到两种提取物(SWE-1和SWE-2)。采用DPPH法、ABTS法、FRAP法、ORAC法和饮食诱导小鼠氧化应激试验,评价甜叶菊废渣提取物的抗氧化活性;采用脂多糖(LPS)诱导小鼠巨噬细胞炎症模型、二甲苯致小鼠耳肿胀和角叉菜胶致小鼠足肿胀法,评价甜叶菊废渣提取物的抗炎活性。结果:甜叶菊废渣提取物能够清除多种自由基,具有较强的体外抗氧化活性;SWE-1可显著提高氧化应激小鼠血清总抗氧化能力(T-AOC)、超氧化物歧化酶(SOD)活力,降低丙二醛(MDA)的含量。甜叶菊废渣提取物还能显著抑制LPS诱导的巨噬细胞NO释放量,具有良好的抗炎活性;SWE-1能抑制二甲苯致耳肿胀和角叉菜胶致足肿胀,并能降低血清中炎症因子NO的含量。结论:甜叶菊废渣提取物具有较强的体内外抗氧化和抗炎作用,具有广阔的开发和利用前景,可用于功能性食品和保健品。 相似文献
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Phenolic fortification of yogurt using grape and callus extracts 总被引:1,自引:0,他引:1
In this study, acidified ethanol extracts of four different grape varieties (Cabernet sauvignon, Chardonnay, Shyrah, and Merlot) and grape callus were supplemented into yogurt as functional ingredients. The total phenolic substances, total anthocyanin content, and antioxidant activity of the yogurts were measured using chemical analyses. Yogurts inoculated with red grape and callus extracts displayed high phenolic - anthocyanin content and thus exhibited higher antioxidant power compared to yogurts containing chardonnay extracts and control samples. The storage time significantly affected the free radical scavenging capacity of the yogurts. The yogurts supplied with grape callus extract displayed the greatest antioxidant power on the first day of storage compared to all the assayed samples. The Gas Chromatography (GC) analysis revealed the presence of at least 10 individual bioactive phenolic compounds in the callus yogurt. The results obtained from this investigation shows that grape callus culture has a potential to be used as a food supplement to play a role in reducing the risk of developing chronic diseases such as cancer and cardiovascular disease. 相似文献
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Oktay Yemis Emre Bakkalbasi & Nevzat Artik 《International Journal of Food Science & Technology》2008,43(1):154-159
In this study, total phenolic contents and antioxidant activities of grape seed extracts obtained from twelve different grape seeds from common varieties grown in Turkey were determined. Grape seeds were extracted with 70% acetone and extraction yield of grape seed were calculated. The total phenolic content of grape seed extracts were determined by the Folin‐Ciocalteu procedure and ranged from 33 945 to 58 730 mg per 100 g extract as gallic acid equivalent. Antioxidant activities of grape seed extracts with two different free radical scavenging methods, ABTS [2,2/‐azinobis (3‐ethylbenzothiazoneline‐6‐sulfonic acid)] and DPPH (2,2‐diphenyl‐picrylhydrazyl) assays, using Trolox equivalent as standards, were investigated. Grape seed extracts exhibited antioxidant activities 2.46–4.14 and 3.55–5.76 [Trolox equivalent antioxidant capacities (TEAC) mg?1 extracts] in ABTS and DPPH assays, respectively. Compared with varieties, Muskule extracts exhibited the lowest total phenolic content, TEACABTS and TEACDPPH value while Narince extracts had the highest total phenolic content and TEACDPPH value, and Alphonse Lavalleé had the highest TEACABTS value. Total phenolic content showed that there is a significant correlation with TEACDPPH (r = 0.7974, P ≤ 0.001) and TEACABTS values (r = 0.4860, P ≤ 0.05). 相似文献
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The oxidative potential of a polyphenolic grape seed extract, with the idea of using this extract as a nutritive supplement, was evaluated. Data presented in this work provide in vitro (primary leukocyte culture) UV–Vis spectral evidence, indicating that quinones, as oxidation products, are involved in the modulation of the antioxidant/prooxidant balance at cellular level in the case of catechin-type compounds (pure catechin (CS) and polyphenolic extract (PE)), in the absence or presence of lipoxygenase (pure (LS) or in raw soybean extract (LE)) as oxidative stress inducers. The study shows, to some extent, the grape seed extract tested, considered as an antioxidant nutritive supplement, may have prooxidant activity as well, depending on the dose, duration of administration, and other dietary components. The UV–Vis analysis confirms that the antioxidant activity of this extract might be mediated by prooxidant quinones and oxidation products of the polyphenols from grape seeds. 相似文献
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The polyphenolic content and antioxidant capacity in the seeds of 11 red grape varieties (five international and six native) widely cultivated in Turkey were investigated. Total phenolic, total flavanol and total polymeric procyanidin content ranged from 79.2 to 154.6, 89.2 to 179.4, and 27.0 to 43.3 mg/g seed, respectively. While (+)-catechin (4.71–23.8 mg/g seed) was found as main flavanol, galloylated catechin monomer and dimeric procyanidin amounts varied between 2.89–17.2 and 0.97–2.97 mg/g seed, respectively. All seed extracts showed remarkable DPPH radical scavenging activity (EC50) and oxygen radical scavenging capacity (ORAC) ranging from 2.71 to 4.62 μg/mL and 1425.9 to 3009.2 μmol Trolox equivalent/g seed, respectively. With high amount of total phenolic content and antioxidant activity, seeds of Okuzgozu, Papaz Karasi, Ada Karasi and Kalecik Karasi varieties could be evaluated as dietary supplement. 相似文献
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Piyada Songsermsakul Endo Pornphairin Supatra Porasuphatana 《International Journal of Food Properties》2013,16(3):643-648
Antioxidant activity of a potent antioxidant, grape seed extract, and fruits containing high β-carotene, vitamin C, and vitamin E was measured and compared by 2,2-diphengl-1-picrylhydrazyl radical and ferric reducing antioxidant power assay. The results showed that antioxidant activity of a 20-mg capsule of grape seed extract was approximately 10 to 20 times greater than 1 g of tomato, papaya, banana, and mango. However, if antioxidant activity was calculated per fruit or piece of fruit, the values were comparable. Therefore, consumption of fruit could be a cost-effective way of healthy eating when the price of a dietary supplement is relatively high. 相似文献
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Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts 总被引:2,自引:0,他引:2
This study was carried out to evaluate the effect of heating and physical conditions of grape seeds on the antioxidant activity of their extracts. Two forms of grape seeds, whole and powdered forms, were heated at four different temperatures −50, 100, 150 and 200 °C. After heating, grape seeds were extracted with 70% ethanol (0.1 g grape seed/10 mL of 70% ethanol), and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. Thermal treatment of grape seed increased the antioxidant activity of extracts. The maximum TPC and RSA of whole grape seed extract (WGSE) were achieved when the seeds were heat-treated at 150 °C for 40 min, while that of powdered grape seed extract (PGSE) were at 100 °C for 10 min, and were greater than that of the non-treated control. Also, the reducing powers of WGSE and PGSE slightly increased at the conditions. According to the GC-MS analysis, several low-molecular-weight phenolic compounds such as azelaic acid, 3,4-dihydroxy benzoic acid, and o-cinnamic acid were newly formed in the WGSE heated at 150 °C for 40 min. There were slight differences in the kinds of phenolic compounds between non-heated and heated GSE. In HPLC analysis, the contents of gallocatechin gallate and caffeine in GSE significantly increased by heat treatment. These results indicated that antioxidant activity of GSE was affected by heating conditions (temperature and time) and physical conditions of grape seeds at the time of heat treatments. 相似文献