共查询到20条相似文献，搜索用时 15 毫秒
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G. Gambacorta M. Faccia M.A. Previtali S. Pati E. La Notte A. Baiano 《Journal of food science》2010,75(3):C229-C235
ABSTRACT: Quality indices, antioxidant compounds, and antioxidant activities of extra-virgin oils from Coratina olives were evaluated during a 12-mo storage. Whole and stoned olives, picked at 2 different maturation index (MI), were submitted to malaxation for 45 min and extracted by a 3-phase continuous system. A 90-min malaxation trial was also performed for the stoned olives. The following parameters were monitored: free acidity, peroxide value, K232 and K270 indices, sensory profile, total phenolic content (TPC), phenolic profiles, tocopherol compounds, and antioxidant activity (AA). The highest TPC, AA, and sensory score were found for the oils obtained by olives picked at low MI and by stoned olives. After 12 mo, all the oils were still included into the “extra-virgin” category, and those deriving from whole olives picked at the lowest MI showed the best sensory characteristics due to high fruity and well-balanced pungent and bitter tastes. Practical Application: This study could represent a helpful tool for oil-makers to improve the marketing of extra-virgin olive oils produced from cultivars with very high phenolic contents, such as Coratina, generally not adequately appreciated by consumers because of their excessive bitterness and pungent taste. These oils, when extracted from whole olives, are generally consumed after a certain period of time (at least 6 mo) during which a decrease in the phenolic content occurs. The results of the present work demonstrate that oils extracted from olives picked at low maturation index can be marketed immediately after production if subjected to stoning and malaxed for a short time. This procedure allows to adjust the phenolic content and to obtain a high flavor and a well-balanced taste. 相似文献
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Arda Can Akalın Mustafa Bayram Rahmi Ertan Anlı 《Journal of the Institute of Brewing》2018,124(1):38-44
Various methods were evaluated in the production of ‘Hicaz’ pomegranate wine by microvinification. The chemical, phenolic and antioxidant characteristics of the wines were assessed by measurement of water‐soluble dry matter, acidity, density, alcohol content, volatile acidity, total monomeric anthocyanins, polarized colour intensity and individual phenolic compounds. Three different methods – classical maceration (N), seed‐supplemented maceration (S) and seed + enzyme supplemented maceration (E) – were applied. Total phenolic compounds of pomegranate must and wines (after 18 months of storage) were 1897 mg/L (must), 1663 mg/L (N), 1339 mg/L (E) and 1414 mg/L (S). Phenolic compounds in pomegranate must and wines included gallic acid, vanillic acid, caffeic acid, ferulic acid, p‐coumaric acid, hydroxycinnamic acid, epicatechin and catechin. Total antioxidant capacities (Trolox equivalents) of pomegranate must and wines (N, E and S) were 9.9 mm /L (must), 9.8 mm /L (N), 9.7 mm /L (E) and 9.5 mm /L (S). Copyright © 2017 The Institute of Brewing & Distilling 相似文献
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Ruiz-Cruz S Islas-Osuna MA Sotelo-Mundo RR Vázquez-Ortiz F González-Aguilar GA 《Journal of food science》2007,72(2):S146-S152
ABSTRACT: Fresh-cut vegetables are considered convenient but with less nutritional quality compared to raw natural produce. Carrots are highly appreciated because of their carotene and antioxidant nutrients, but processing requires an appropriate sanitation procedure that ensures microbiological safety to consumers. The effect of the sanitation processing on the nutritional composition of shredded carrots was studied. Treatments tested were tap water, 200 ppm sodium hypochlorite (Cl), 40 ppm peroxyacetic acid (PA), and 100, 250, and 500 ppm acidified sodium chlorite (ASC). Measured parameters were oxygen radical absorbing capacity (ORAC), total phenolics and carotenoids, sugars, and phenylalanine ammonia lyase (PAL) and peroxidase (POD) activity. Shredded carrots sanitized with ASC retained higher levels of sugars, carotene, and antioxidant capacity. ASC also delayed the PAL and POD activity. These results show the importance of evaluating nutritional parameters during processing stages, since minimal processing does not necessarily imply loss of nutritional value. Furthermore, the availability of fresh-cut produce may increase the intake of nutrients, with a positive effect on health. 相似文献
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黑豆乙醇萃取物中抗氧化成分的分离与鉴定 总被引：1，自引：0，他引：1
目的：研究黑豆抗氧化活性成分。方法：采用1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）法筛选黑豆乙醇提取物抗氧化活性部分,并综合运用硅胶柱色谱、聚酰胺柱色谱、D-101大孔吸附树脂柱色谱、凝胶柱色谱等方法对黑豆乙醇提取物具有较强抗氧化活性部分进行分离纯化,并根据理化性质和波谱数据对化合物进行结构鉴定。结果：采用DPPH法筛选表明黑豆乙醇提取物乙酸乙酯萃取部分和正丁醇萃取部分具有较强抗氧化活性,并从黑豆乙酸乙酯萃取部分、正丁醇萃取物经大孔吸附树脂体积分数30%乙醇洗脱部分中分离鉴定了10 个化合物,其中包括7 个黄酮类化合物：染料木素（1）、大豆素（2）、黄豆黄苷（3）、大豆苷（4）、染料木苷（5）、槲皮素-3-O-葡萄糖苷（6）、3’-甲氧基-表儿茶素-7-O-葡萄糖苷（7）,以及胡萝卜苷（8）,麦芽酚（9）、岩白菜素（10）。结论：化合物6、7、9、10为首次从大豆植物中分离得到,黑豆的抗氧化活性与其含较多酚类化合物有关。 相似文献
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为探究干燥方式(冷冻真空干燥、热风干燥)和干燥温度(冻干、40、60、80、100℃)对余甘子多酚活性成分的影响,利用高效液相色谱(HPLC)检测不同干燥处理后余甘子醇提液中没食子酸、柯里拉京、鞣花酸、诃子鞣酸的含量,并测定其总多酚含量和抗氧化活性(ABTS+自由基清除能力和DPPH自由基清除能力)。结果表明,随着干燥温度的升高,余甘子中没食子酸、柯里拉京、鞣花酸、诃子鞣酸含量均增加,100℃热风干燥时达最高(分别为12.83、6.04、16.89、13.48 mg/g)。总多酚含量与抗氧化活性(ABTS+·清除能力和DPPH·清除能力)也随干燥温度升高而增加,80℃热风干燥时达最高(分别为200.92、695.76、725.05 mg/g)。此外,试验结果表明柯里拉京、诃子鞣酸和总多酚的含量与余甘子醇提样品ABTS+自由基清除能力呈显著或极显著正相关(P<0.05或P<0.01)。本次试验中,与热风干燥相比,冷冻干燥的样品中4种多酚单体和总多酚含量以及抗氧化活性无明显优势,综合考虑,80℃热风干燥为余甘子的最佳干燥方式。 相似文献
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Sant'Ana LD Sousa JP Salgueiro FB Lorenzon MC Castro RN 《Journal of food science》2012,77(1):C135-C140
Abstract: Various bioactive chemical constituents were quantified for 21 honey samples obtained at Rio de Janeiro and Minas Gerais, Brazil. To evaluate their antioxidant activity, 3 different methods were used: the ferric reducing antioxidant power, the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical‐scavenging activity, and the 2,2′‐azinobis (3‐ethylbenzothiazolin)‐6‐sulfonate (ABTS) assays. Correlations between the parameters were statistically significant (?0.6684 ≤ r ≤?0.8410, P < 0.05). Principal component analysis showed that honey samples from the same floral origins had more similar profiles, which made it possible to group the eucalyptus, morrão de candeia, and cambara honey samples in 3 distinct areas, while cluster analysis could separate the artificial honey from the floral honeys. Practical Application: This research might aid in the discrimination of honey floral origin, by using simple analytical methods in association with multivariate analysis, which could also show a great difference among floral honeys and artificial honey, indicating a possible way to help with the identification of artificial honeys. 相似文献
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Qing‐Han Gao Chun‐Sen Wu Jin‐Gang Yu Min Wang Yu‐Jie Ma Cui‐Li Li 《Journal of food science》2012,77(11):C1218-C1225
Abstract: Ten promising jujubes were analyzed for textural characteristic (hardness), antioxidant activity, sugar, organic acid, and phenolic profiles. Total phenolic content (TP) measured by Folin–Ciocalteu method ranged from 275.6 to 541.8 mg of gallic acid equivalents per 100 g fresh weight (mg GAE/100 g FW). Four sugars (rhamnose, fructose, sucrose, and glucose), 3 organic acids (malic, citric, and succinic acids), and 11 phenolic compounds (gallic acid, protocatechuic acid, cinnamic acid, chlorogenic acid, caffeic acid, ferulic acid, ellagic acid, catechin, epicatechin, rutin, and quercetin) were identified and quantified by high‐performance liquid chromatography in jujube fruits. The results showed that ascorbic acid and proanthocyanidins contents were positively correlated with hardness, and antioxidant activity was well correlated with TP content. Among 10 jujube cultivars, Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption containing high levels of total soluble solids, total sugars, fructose, and glucose, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants. Practical Application: Genotype is the main factor influencing the composition of bioactive compounds in jujubes. Zizyphus jujuba cv. Qingjianmuzao is good for direct consumption, while Zizyphus jujuba cv. Jiaxianmuzao could be an important dietary source of natural antioxidants for prevention of diseases caused by oxidative stress. 相似文献
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Chong Xie Pei Wang Zhenxin Gu Runqiang Yang 《Journal of the science of food and agriculture》2023,103(2):648-656
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Adeline Conceição Rodrigues Flávia Guimarães Zola Brígida D' Ávila Oliveira Nayara Thais Barbosa Sacramento Elis Regina da Silva Michele Corrêa Bertoldi Jason Guy Taylor Uelinton Manoel Pinto 《Journal of food science》2016,81(10):M2538-M2544
We describe the characterization of the centesimal composition, mineral and phenolic content of Eugenia uniflora fruit and the determination of the antioxidant, antimicrobial and quorum quenching activities of the pulp phenolic extract. Centesimal composition was determined according to standard methods; trace elements were measured by total reflection X‐ray fluorescence spectroscopy. The phenolic compounds were extracted by solid‐phase chromatography and quantified by spectrophotometry. Antioxidant activity was determined by using 3 different methods. Antimicrobial activity was evaluated against a panel of foodborne microorganisms and antiquorum sensing activity in Chromobacterium violaceum was performed by measuring inhibition of quorum sensing dependent violacein production. The centesimal composition (per 100 g of pulp) was as follows: protein 3.68 ± 0.21 g, lipids 0.02 ± 0.03 g, carbohydrates 10.31 g and fiber 2.06 g. Trace elements (mg/g of pulp) were determined as: K 0.90, Ca 3.36, Fe 0.60, Zn 0.17, Cl 0.56, Cr 0.06, Ni 0.04, and Cu 0.07. The pulp is a source of phenolic compounds and presents antioxidant activity similar to other berries. The fruit phenolic extract inhibited all tested bacteria. We also found that the fruit phenolic extract at low subinhibitory concentrations inhibited up to 96% of violacein production in C. violaceum, likely due to the fruit's phenolic content. This study shows the contribution of E. uniflora phenolic compounds to the antioxidant, antimicrobial and the newly discovered quorum quenching activity, all of which could be used by the food and pharmaceutical industries to develop new functional products. 相似文献
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Deshani C. Mudannayake Kuruppu M.S. Wimalasiri Kahandage F.S.T. Silva Said Ajlouni 《Journal of food science》2015,80(5):C950-C960
Newly developed inulin powders were prepared from roots of Asparagus falcatus (AF) and Taraxacum javanicum (TJ) plants grown in Sri Lanka. Inulin content, analyzed by enzymatic spectrophotometric as well as high‐performance liquid chromatographic methods, showed that AF and TJ inulin powders contain 65.5% and 45.4% (dry wt) inulin, respectively, compared with 72% dry wt in the commercially available chicory inulin. Treating the AF and TJ inulin powders using ion exchange techniques significantly (P < 0.05) reduced their contents of micro (Zn, Cu, Mn, Fe) and macro (Na, K, Ca, Mg) elements. Enzymatic hydrolysis of inulin into fructose and glucose by fructanase, and FT‐IR analyses proved that the developed AF and TJ inulins have characteristic molecular composition similar to commercial inulin. TJ inulin contained significantly (P < 0.05) greater amounts of total phenolics (4.37 mg GAE/g), total flavonoids (2.79 mg QE/g), and antioxidant capacity (833.11 mM TE/g) than AF inulin, which contained 1.33 mg GAE/g of total phenolics, 0.43 mg QE/g of total flavonoids, and 406.26 mM TE/g antioxidant capacity. The current study suggests that the newly developed inulin from AF and TJ roots could be used as an alternative commercial source of inulin for the food industry. 相似文献
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Seeds are considered to be agro-industrial residues, which can be used as source of macronutrients and/or raw material for extraction of vegetable oils, since they present great quantities of bioactive compounds. This study aimed to characterize the lipid fractions and the seeds of pumpkin (Cucurbita sp) varieties Nova Caravela, Mini Paulista, Menina Brasileira, and Moranga de Mesa aiming at using them in food. The chemical composition of the seeds was performed according to the official methods of American Oil Chemists' Society and Association of Official Analytical Chemists. Total carotenoids and phenolic compounds were determined by spectrophotometry, while the levels of tocopherols were analyzed by high efficiency liquid chromatography. It was noted that the seeds contain high amounts of macronutrients that are essential for the functioning of the human organism. As to total carotenoids, Mini Paulista and Menina Brasileira pumpkin varieties presented significant amounts, 26.80 and 26.03 μg/g, respectively. Mini Paulista and Nova Caravela pumpkin varieties showed high amounts of total phenolic compounds in the lipid fractions and in the seeds. It was also found that γ-tocopherol is the isomer that stood out in the lipid fractions and in the seeds, mainly in Menina Brasileira. Finally, the consumption of these seeds and use of lipid fractions provide the supply of large quantities of compounds that are beneficial for health and that may be potentially used in food, besides representing an alternative to better use of agro-industrial residues. PRACTICAL APPLICATION: Bioactive compounds, besides presenting basic nutritional functions, provide metabolic and physiological health benefits when consumed as part of the usual diet. Therefore, there is a growing interest in vegetable oils of special composition, such as the ones extracted from fruit seeds. The seeds of Cucurbita sp are shown to be promising sources of oils, and especially the Cucurbita moschata and maxima species have not yet been fully elucidated. For this reason, it becomes important to investigate the chemical composition and lipid fractions of these seeds, aiming to use them in food. 相似文献
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本研究用ABTS(2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐)自由基清除实验和铜离子还原法测定玫瑰香蒸馏酒的总抗氧化能力,实验结果以Trolox(可溶性维生素E)等价表示。结果表明,添加了玫瑰花发酵的蒸馏酒样的总酚含量、自由基清除作用、铜离子还原作用均比未添加玫瑰花的对照组酒样明显提高。并且随着玫瑰花使用量的增加,酒样总酚含量、对自由基的清除作用和对铜离子的还原作用也相应增加。总酚含量与总抗氧化能力呈同时上升趋势,说明玫瑰香蒸馏酒的总抗氧化能力与多酚类物质含量有较密切关系。 相似文献
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《食品工业科技》2013,(09):142-145
研究了黑豆发芽功能成分、酶比活及与其发芽时间的关系。检测结果表明可溶性蛋白在种子中含量最低,在萌发60h时最高达到134.00mg/gDW;可溶性多糖在萌发12h为77.47mg/gDW达到最大值,之后缓慢降低;多酚含量在萌发12、60h时出现两个高峰,在60h达到最高峰1.91mg/gDW。过氧化氢酶比活力在12h含量最高为35.56U/gPr;超氧化物歧化酶比活力在萌发24h时最强为299.33U/gPr,之后随着时间延长比活力有所减弱;过氧化物酶比活力在萌发12h时达到最高67.98U/gPr,之后比活力下降;多酚氧化酶比活力在培养12h时最强比活力为64.09U/gPr,之后比活力有所减弱。结果表明黑豆在萌发过程中随时间发生相应的生理生化变化适应生物生长发育。 相似文献