Bioactive and Antioxidant Activity from Citrus bergamia Risso (Bergamot) Juice Collected in Different Areas of Reggio Calabria Province,Italy

The chemical composition and antioxidant activity of juice extracted from seven samples of bergamot (Citrus bergamia Risso) collected in different areas of Reggio Calabria Province were investigated. The ascorbic acid, total polyphenol, and flavonoid contents were determined. Total flavonoids and polyphenols were analyzed by ultraviolet spectra, while flavanone content was analyzed by high-performance liquid chromatography. The antioxidant activity of the fractions was assessed using three representative assays: 2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid), 1,1-Diphenyl-2-picryl-hydrazyl radical quenching and β-carotene bleaching test. The main flavanones were naringin, neohesperedin, and neoeriocitrin, and their average content 242.4 ± 1.8, 183.0 ± 0.6, and 247.0 ± 1.4 mg mL^–1, respectively. The results showed that bergamot juice possessed a good quality and a valuable source of health promoting constituents. In fact it contained eriocitrin, naringin, neoeriocitrin, and neohesperedin, which may contribute differentially to the antioxidant capacity.     

Bioactive Compounds and Antioxidant Activity of Tomato Cultivars

The bioactive compounds of 16 tomato cultivars, grown in the same field for 2 years (2003 and 2004) were investigated. Lycopene (5.7–26.3 mg kg^?1) was the predominant carotenoid, while β-carotene (2.1–11.2 mg kg^?1) and a small amount of lutein (0.02–0.49 mg kg^?1) were found in all tomato cultivars. Kagome 77, the richest source of total carotenoids and L-ascorbic acid, also showed the highest antioxidant activity. β-Carotene and lutein contents of tomatoes differed between 2 years statistically. Antioxidant activities of tomatoes were found between 48 and 118 μmol TEAC 100 g^?1. A significant correlation was only observed between L-ascorbic acid (2.2–13.8 mg 100 g^?1) and antioxidant activity using TEAC assay.     

不同品种大豆中的生物活性成分及其抗氧化活性的比较分析

本文以华南地区广泛种植的十种大豆作为研究对象,大豆制粉后测定了其总酚、总黄酮、异黄酮含量及抗氧化活性(DPPH、FRAP、ORAC),并对生物活性成分含量与抗氧化活性之间进行相关性分析。研究结果表明大豆基因型显著影响其生物活性物质含量及抗氧化活性:品种间的总酚含量为3.18~4.47 mg GAE/g,其中品种HC5与HC6具有最高和最低含量;总黄酮含量为0.27~0.39 mg CE/g,其中HC3与HC2具有最高和最低含量;总异黄酮含量为720.24~1285.47μg/g,其中HX3和HC6具有最高和最低含量;对于DPPH和FRAP值,HX1和GXD2分别具有最高和最低值,而品种HX5与HX9的ORAC值分别最高与最低。DPPH、FRAP与TPC、TFC之间存在正相关性,而ORAC与异黄酮含量之间显著负相关。综合比较发现HC5、HX1、HX9等具有较丰富的生物活性物质,而HX1、HX5等的抗氧化活性相对较好,是生产优质大豆食品的原料。     

Bioactive Compounds and Antioxidant Capacity in Dark Green,Old Gold Crimson,Ripening Inhibitor,and Normal Tomatoes

Bioactive compounds and antioxidant capacity were determined in one high lycopene normal genotype (Berika), two color mutants [dark green (BCT-115) and old gold crimson (BCT-119)], one ripening mutant [ripening inhibitor (BCT-111)], and six ordinary tomato genotypes (Punjab, Chhuhara, FEB-2, BCT-53, Patharkutchi, CLN-B, and CLN-R). Significant variation (mg/100 g fresh weight) in ascorbic acid (~25–38), lycopene (~3–5), β-carotene (~0.6–1.6), total flavonoids (~0.15–48.0), and total phenols (~23–41) was recorded in the pulp. The peel fraction of the tomatoes was identified as an important reservoir of antioxidant bioactive compounds viz. lycopene (~0.26–28), β-carotene (~1.7–4.7), total flavonoids (~0.6–109), and total phenols (~43–104). The radical scavenging activity was ranged from ~53–82 and ~25–51% in peel and pulp, whereas the metal chelating activity was found to range from ~21–53 and ~12–25% in peel and pulp, respectively, among all genotypes. The tomato genotypes with the highest content of bioactive molecules and antioxidant potential in the edible portion were BCT-115, Berika, and BCT-119. The results show great potential of color mutants (dark green and old gold crimson) for all the parameters. Thus, these genotypes could be used in the future breeding programs to enhance the synthesis of beneficial bioactive molecules in the new cultivars.     

Bioactive compounds and antioxidant potential of mango peel extract

Bioactive compounds such as polyphenols, carotenoids and anthocyanins present in fruits and vegetables are receiving increased attention because of their potential antioxidant activity. Consumption of such antioxidants offers health benefits including protection against cardiovascular diseases and cancer. Mango peel is a major byproduct obtained during the processing of mango products such as mango pulp and amchur. In the present study, the antioxidant activity of mango peel extracts was examined. Polyphenol, anthocyanin and carotenoid contents in acetone extract of peels were determined. Ripe peels contained higher amount of anthocyanins and carotenoids compared to raw peels while raw mango peel had high polyphenol content. Antioxidant activity of ripe and raw mango peels extracted in acetone was determined using different antioxidant systems such as reducing power activity, DPPH free radical scavenging activity, iron induced lipid peroxidation of liver microsomes and soybean lipoxygenase inhibition. The IC₅₀ values were found to be in the range of 1.39–5.24 μg of gallic acid equivalents. Thus, the mango peel extract exhibited good antioxidant activity in different systems and thus may be used in nutraceutical and functional foods.     

香榧坚果生物活性成分与抗氧化研究进展

香榧为浙江著名的坚果,其富含多种生物活性成分,诸如油脂、二萜类、多酚类等都具有一定的药用及生物活性。本文综述了香榧的生物活性成分,并探讨其与氧化劣变之间的关系,可为更好的贮存坚果提供借鉴,也为进一步发展利用香榧资源提供参考。     

果蔬酚类物质抗氧化活性研究

采用基于不同机理的抗氧化方法对果蔬中常见的酚类物质单体,包括黄烷酮、多甲氧基黄酮、黄酮醇、酚酸等活性成分行了较全面的评价。结果显示酚类物质的抗氧化能力与其结构有密切关系。对天然产物或抗氧化剂的抗氧化能力的评价应该采用至少两种机理不同的抗氧化方法进行测试,才能取得较为客观有效的结论。     

蜂蜜中酚类物质及其抗氧化活性研究进展

酚类物质是蜂蜜中重要的生物活性成分,包括酚酸、黄酮及其衍生物,具有抗氧化活性,可以清除超氧阴离子自由基、过氧亚硝酸盐自由基、脂质过氧化自由基、DPPH自由基、ABTS＋ ·、羟自由基等。本文综述了国内外蜂蜜中酚类物质的提取、检测、主要成分及其抗氧化活性的研究进展,旨在为蜂蜜中酚类物质的开发及应用提供依据。     

苹果梨酚类物质抗氧化活性研究

通过对DPPH 自由基、羟自由基(·OH)和亚硝酸根离子的清除能力实验,测定苹果梨幼果和成熟果果皮中提取的酚类物质抗氧化活性。结果表明：苹果梨酚类物质对DPPH 自由基、·OH 和亚硝酸根离子均有较好的清除效果,其中幼果中提取的酚类物质清除效果要好于成熟果果皮。     

Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species

Different edible tissues of citrus fruit, namely juice sacs (JS), segment membrane (SM), and segment (Seg), of four species, were examined for contents of bioactive compounds and total antioxidant capacities (TAC) by ferric reducing antioxidant power (FRAP) assay. Two flavanones (naringin and hesperidin) were identified by HPLC; hesperidin accounted for 18.5–38.5% of the total phenolics in the species Citrus unshiu, Citrus reticulata, and Citrus sinensis, while naringin was only found in Citrus changshanensis and it accounted for 53.7% of the total phenolics in SM of this species. In SM of all selected species, the contents of phenolic compounds and TAC were significantly higher than those in JS and Seg. Highest total phenolics, total flavonoids, naringin, and TAC were found in SM of C. changshanensis, while the highest carotenoid content was found in JS of C. reticulata. The contribution of vitamin C to TAC ranged from 26.9% to 45.9% in JS and Seg of all selected species. In SM, however, a high contribution from hesperidin was observed in C. unshiu (54.0%), C. sinensis (46.7%) and C. reticulata (30.0%). The results indicated that SM of citrus fruit were high in contents of bioactive compounds and TAC; it is thus recommended to consume citrus fruit with all edible tissues rather than juice or JS alone.     

5 个费约果品种果实多酚类物质含量及其抗氧化能力比较

以5 个新西兰主栽费约果品种为试材,比较不同费约果品种果实多酚类物质含量和抗氧化能力的差异。结果表明：费约果果实富含多酚类物质,特别是原花青素,且具有较强的抗氧化能力。不同基因型和果实不同部分（果皮、果肉和果浆）总酚、总黄酮、原花青素含量和抗氧化能力均有显著差异。在5 个品种中,“Anatoki”具有最高的总酚、总黄酮、原花青素含量和铁离子还原能力,且费约果果实的果皮积累总酚、总黄酮和原花青素最多,其次是果肉,果浆含量最少。     

全谷物酚类化合物抗氧化活性研究进展

全谷物中含有多种生物活性成分,如酚类化合物、β-葡聚糖、膳食纤维等,其中,酚类化合物以其独特的抗氧化功能而备受人们的青睐。本文综述全谷物酚类化合物的组成、存在形式、影响其含量的因素及其抗氧化效果的评价方法,旨为全谷物酚类化合物的研究提供参考。     

Bioactive phenolic compounds and functional properties of dehydrated bean flours

The impact of soaking, cooking, and industrial dehydration on the phenolic profile, antioxidant activity, and functional properties of two bean varieties (Cannellini and Pinta) was investigated. HPLC-PAC and HPLC-MS (ESI) analysis identified phenolic acids (44% and 41% of the total of identified phenolics, respectively) as the main phenolic compounds in raw Cannellini flour and catechins and procyanidins (63%) in raw Pinta flour. As a result of the industrial dehydration, a general reduction of these bioactive compounds and antioxidant activities (ORAC) was observed; however, their levels were still relevant in dehydrated bean flours. The raw and processed flours exhibited low oil holding capacity (1.00-1.15 mL/g), whereas water-holding capacities rose to 3.0-3.8 mL/g. Emulsifying activities and foaming capacities were inhibited during thermal processing. Thus, the significant occurrence of bioactive phenolic compounds, the relevant antioxidant capacities along with the interesting functional properties of dehydrated bean flours make them to be considered functional ingredients for food formulation.     

Effects of Hypobaric Treatments on the Quality,Bioactive Compounds,and Antioxidant Activity of Tomato

Hypobaric treatment is becoming a potential technology to protect fruits from postharvest decay. The objective of this study was to investigate the effects of hypobaric treatments on storage quality, bioactive compounds, and antioxidant activity of tomato fruit. In this study, green tomatoes (cv. “Fen guan”) were treated with hypobaric pressures (0.04 and 0.07 MPa) at ambient temperature (20 ℃) for 28 d. The results showed that under hypobaric storage, the respiration rates significantly declined and the respiratory peaks postponed 12 and 8 d by 0.04 and 0.07 MPa treatments, respectively, compared to control. Total soluble solid, titratable acidity, ascorbic acid, and lycopene were retained by hypobaric treatment. Moreover, ascorbic acid contents treated with 0.04 and 0.07 MPa were, respectively, 37% and 26% higher than control at day 24 and the contents of total polyphenols were, respectively, 1.28 and 1.11 times higher than control. Production and accumulation of toxic substances were significantly restrained. The ethanol content decreased, respectively, by 53% and 84% than control. At later storage period, the superoxide dismutase activity in treated fruits was about 0.58 U/(g·FW·min), whereas only 0.29 U/(g·FW·min) in control. Hypobaric treatment not only maintained a high activity of superoxide dismutase and peroxidase (POD), but also improved antioxidant capacity. All the results indicated that hypobaric treatment was a potential helpful method to protect the quality and nutrition of tomato and prolong ripening of tomato. Furthermore, the effect of 0.04 MPa hypobaric treatment was found better than 0.07 MPa.     

乙醇熏蒸处理对鲜切西兰花活性成分和抗氧化活性的影响

研究乙醇熏蒸处理对鲜切西兰花总酚、总黄酮、总硫代葡萄糖苷和萝卜硫素等活性成分含量及抗氧化活性的影响。先将花球在20 ℃条件下分别用体积分数为2%、5%、10%、20%乙醇溶液熏蒸处理6 h,再切割成小花并在10 ℃条件下贮藏。结果表明,10%乙醇溶液熏蒸处理可以显著延长鲜切西兰花的货架期、提高总酚和总黄酮含量、延缓总硫代葡萄糖苷和萝卜硫素含量下降,并可有效保持较高的DPPH（1,1-diphenyl-2-picrylhydrazyl）自由基清除能力和还原力,提高其清除超氧阴离子自由基和羟自由基能力,从而延缓西兰花采后衰老、保持较高的抗氧化活性。同时发现,总酚、总黄酮和萝卜硫素含量与DPPH自由基清除能力存在极显著的正相关性。这些结果表明乙醇熏蒸处理在鲜切西兰花保鲜中具有较好的应用前景。     

制粒对柑橘全果果粉酚类物质及抗氧化活性的影响

目的：了解制粒前后柑橘全果果粉酚类物质及抗氧化活性的变化,评价制粒对柑橘全果果粉营养价值的影响。方法：以不同柑橘类型的4 个代表品种为试材,利用高效液相色谱（high performance liquid chromatography,HPLC）检测分析各品种柑橘全果果粉制粒前后酚类物质的种类和含量变化,利用铁离子还原/氧化（ferric reducing/antioxidant power,FRAP）法、1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）法和2,2’-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（2,2’-azinobis-（3-ethylbenzthiazoline-6-sulphonate）,ABTS）法对其抗氧化活性进行评价。结果：与制粒前相比,制粒后各品种柑橘全果果粉的总酚和总黄酮含量多数无明显变化。不同种类多酚和黄酮类物质含量的变化如下：脐橙全果果粉的绿原酸、川陈皮素含量在制粒后明显下降（P＜0.05）;澳柑全果果粉的没食子酸、绿原酸、柚皮苷含量在制粒后明显下降（P＜0.05）;葡萄柚全果果粉的阿魏酸、柚皮苷、芦丁、地奥司明、甜橙黄酮含量在制粒后均明显下降（P＜0.05）。体外抗氧化活性实验表明,ABTS法、DPPH法、FRAP法所测定的抗氧化活性结果相对一致,且大多数品种的柑橘全果果粉制粒前后抗氧化活性无显著变化（P＞0.05）。35～40 ℃制粒工艺不但没有明显改变柑橘全果果粉的酚类物质组成与含量,也未降低其抗氧化能力。结论：制粒未造成柑橘全果果粉营养品质的下降,这种微加工方式可以实现对柑橘全果的有效利用。     

干制方式对红枣多酚抗氧化活性的影响

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。     

Antioxidant properties and bioactive constituents of some rare exotic Thai fruits and comparison with conventional fruits: In vitro and in vivo studies

The aim of this research was to investigate the bioactivity of durian, snake fruit and mangosteen, rare exotic Thai fruits. These fruits were compared among them and with conventional fruits: durian with mango and avocado, and snake fruit with mangosteen and kiwifruit in order to find the preferable diet for human consumption. The contents of polyphenols, flavonoids, flavanols, tannins, anthocyanins, ascorbic acid and carotenoids, and the level of antioxidant potential by ABTS, DPPH, FRAP and CUPRAC in different extracts (methanol, water, acetone, and hexane) were determined. The presence of polyphenols (flavonoids and phenolic acids) in the investigated samples was characterized by Fourier transform infrared (FT-IR) spectroscopy and three-dimensional fluorimetry (3D-FL).The in vivo studies were carried out on 25 male Wistar rats, divided into 5 diet groups, each of 5. During 30 days of the experiment the rats of all 5 groups were fed basal diet (BD), which included wheat starch, casein, soybean oil, vitamin and mineral mixtures. The rats of the Control group were fed only the BD. The BD of the other 4 groups was supplemented with 1% of nonoxidized cholesterol (NOC) (Chol group), 1% of NOC in each group and 5% of lyophilized fruits: durian (Chol/Durian), snake fruit (Chol/Snake), mangosteen (Chol/Mangosteen). After the experiment diets supplemented with exotic fruits significantly hindered the rise in plasma lipids and hindered the decrease in the plasma antioxidant activity. In conclusion, the contents of bioactive compounds and the antioxidant potential are relatively high in the studied fruits and varied among them depending on the extraction procedure. FT-IR and 3D-FL can be used as additional tools for identification and comparison of bioactive compounds. Supplementation of diets with exotic fruits positively affects plasma lipid profile and antioxidant activity in rats fed cholesterol-containing diets.