Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Organic strawberry fruits (Cv. ‘Albion’) were harvested at six different ripening stages and evaluated for physical and chemical parameters. Biometrical characteristics and moisture content did not change significantly during ripening. Total soluble solids, pH and colour development increased while titratable acidity and fruit firmness decreased 14.7% and 91%, respectively. Fructose, glucose, and sucrose followed similar tendencies. Final contents of these sugars were 2323.4, 1988.5, and 1578.4 mg/100 g. Citric, malic, and ascorbic acids followed a descending, irregular, and increasing tendency during ripening, respectively. Final contents of these acids were 822.8, 245.8, and 78.1 mg/100 g. Total anthocyanins content (TAC) increased during ripening, while the opposite was observed for total phenolic content (TPC). TAC and TPC in ripe fruit were 56.4 mg/100 g and 196 mg gallic acid equivalents (GAE)/100 g. Twenty eight phenolic compounds, mainly glycosides, were identified and quantified by HPLC-DAD–MS analysis. The concentration of these compounds was ripening dependent.     

刺梨多酚类物质研究进展

刺梨有“三王水果”之称,是一种药食两用型水果。多酚类化合物是刺梨中第二大主要功能成分,具有抗氧化、调节糖脂代谢、抗炎抑菌、解酒护肝等药理和保健功能,具有极大的食品开发潜质。研究对近年来关于刺梨多酚类化合物的分类、提取、定性定量分析以及生物活性等方面的研究进行了综述,并对其未来发展方向进行了展望。     

朝鲜蓟多酚类化合物研究进展

文章对近年来关于朝鲜蓟中多酚类化合物的提取方法、分析方法、化学成分及生物活性等方面的研究成果进行了综述,希望能够将国内外尤其是国外对朝鲜蓟多酚化合物研究的成果,加以推广利用。现代医学对朝鲜蓟药用价值的认可以及朝鲜蓟产品的推广,将对人们的健康和长寿带来极大的益处。     

三种食用菌子实体与废弃物主要活性成分分析

以三种工厂化栽培食用菌杏鲍菇、真姬菇、金针菇为研究对象,对其子实体与废弃物（下脚料与菌糠）的水溶性多糖、β-葡聚糖、海藻糖、糖醇和核苷等主要活性成分含量进行测定与比较。结果显示:同一食用菌子实体与废弃物主要活性成分种类类似,但子实体和下脚料活性成分含量较高,菌糠中含量较低。三种食用菌相比,杏鲍菇子实体水溶性多糖和β-葡聚糖含量均为最高,含量分别为7.44%和36.93%,且杏鲍菇下脚料中β-葡聚糖也较丰富,含量为22.41%,而金针菇多糖及β-葡聚糖含量最低;杏鲍菇子实体和下脚料中的海藻糖含量高于真姬菇和金针菇子实体,分别达到40.36%和19.04%,而只有金针菇含有阿拉伯糖醇,其子实体和下脚料含量分别为18.65%和8.17%。核苷类成分分析结果表明,三种食用菌子实体中核苷种类较丰富,且大部分核苷类化合物含量是子实体中最高。但是真姬菇和杏鲍菇下脚料中胞苷和鸟苷的含量远高于相应的子实体,这可能与其代谢相关。      

A comparative study of phenolic compounds and antioxidant and antiproliferative activities in frequently consumed raw vegetables

The aim of this study was to assess the antioxidant value and antiproliferative activity of some vegetables such as raw garlic (Allium sativum L), white and yellow, and red onions (Allium cepa L), red and green peppers (Capsicum annuum L.), and white cabbage (Brassica oleracea var. capitata f. alba), which were harvested in the same year and in the same geographical and climatic conditions. It was found that the highest content of some bioactive compounds (25.19 ± 2.2 mg GAE/g, 3.84 ± 0.3 mg CE/g, 4.88 ± 0.3 mg CE/g, 59.20 ± 0.8 μg CE/g, 1992 ± 99.8 μg AA/g, 452.7 ± 26.1 mg CGE/kg DW for polyphenols, flavonoids, tannins, flavanols, ascorbic acid, and anthocyanins, respectively) and the antioxidant activity (41.32 ± 3.9, 31.05 ± 2.7, 59.17 ± 5.2 and 58.94 ± 5.1 μM TE/g for DPPH, FRAP, CUPRAC and ABTS, respectively) was in red onion. Methanol extracts in concentration of 1,000 μg ml⁻¹ of garlic and red onion exhibited antiproliferative activity (83.1 ± 2.1 and 85.0 ± 3.2% of viability, respectively). In spite of relatively high antioxidant activity in methanol extracts of yellow onion, red and green pepper, no antiproliferative activity on both tumor cell lines was registered. In conclusion, among the studied vegetables raw red onion was the preferable. The interrelationship was in the following order: red onion > white onion = yellow onion > red pepper > garlic = green pepper > white cabbage. The antiproliferative activities of these vegetables were different: some samples reacted only on Calu-6 and the others—on SNU-601. Thus, vegetables from the same cultivation place were examined for their antioxidant and antiproliferative activities with four different methods. Based on obtained data a direct comparison between these vegetables was possible for the first time.     

黑穗醋栗果实多糖的制备、结构鉴定及生物活性研究

以黑穗醋栗果实为原料,采用超声波法提取黑穗醋栗果实粗多糖。利用大孔树脂D4006,阴离子交换剂Q-Sepharose FF和葡聚糖凝胶Sephadex G-100对粗多糖进行分离纯化,得到均一黑穗醋栗多糖(black currant polysaccharide,BCP)。高效液相色谱法测定BCP的重均分子质量为16 329 k D。气相色谱法测定BCP单糖组成及物质的量比为:n(半乳糖醛酸)∶n(鼠李糖)∶n(阿拉伯糖)∶n(木糖)∶n(甘露糖)∶n(葡萄糖)∶n(半乳糖)=0.31∶0.66∶1.63∶0.36∶0.23∶0.31∶1.00。傅里叶变换红外光谱分析表明BCP含有多糖的特征吸收峰,紫外光谱和定性实验表明BCP不含花色苷、蛋白质、核酸和淀粉。刚果红实验表明BCP不具有三螺旋结构。生物活性研究结果表明:在0.2~1.2 mg/m L范围内,BCP对1,1-二苯基-2-三硝基苯肼自由基、·OH、超氧阴离子自由基(O2-·)均有较明显的清除作用,随着质量浓度增大,清除率明显升高。BCP对糖基化反应3个阶段产物(Amadori产物、二羰基化合物和糖基化终产物)的形成均表现出良好的抑制作用,抑制率高于阳性对照氨基胍,且随质量浓度的增加,抑制率升高。BCP对α-淀粉酶具有一定的抑制活性,但抑制效果低于阳性对照阿卡波糖。     

Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical,ultrasound-, and enzyme-assisted extractions

Food waste is a growing problem for the food industry, leading to an increase of pollution and economic problems. Fruits and vegetables are very rich in bioactive compounds having many benefits for humans. These biocompounds can be found not only in the fruit/vegetable itself but also in its wastes, after processing. Nonetheless, the conventional extraction methods are highly problematic, due to solvent consumption, long extraction time, and low extraction yields, making it necessary to develop new extraction techniques. In this review, we aim to review the most recent literature on the extraction of bioactive compounds from fruit peels and seeds, using sub/supercritical fluids, ultrasound, and enzymes.     

辣椒籽中生物活性成分及其功能活性研究进展

对近年来国内外关于辣椒籽中的主要营养成分、生物活性物质以及主要功能活性的研究成果进行了综述,阐明了该领域的主要研究进展,为进一步开发利用辣椒籽资源提供参考依据和新的思路。     

药食两用植物多糖的研究进展

多糖是由单糖聚合而成的,来自于高等动植物细胞膜和微生物细胞壁的天然高分子化合物,可以采用水提、碱提、酸提等提取方法获得。植物多糖具有抗肿瘤、抗病毒、抗氧化、防衰老、降血糖等生物活性,可作为各种药物和保健品的有效成分,因此,药食两用植物多糖系列产品的市场前景将非常广阔。     

Bioactive compounds in rye flours with different extraction rates

Rye flours with extraction rate of 100% (wholemeal flour), 95% (brown flour), 90% (brown flour) and 70% (light flour) were prepared in order to study the relation between flour extraction rates and content of bioactive compounds. The following compounds were analysed: total phenolic compounds (TPC), total flavonoids (TF), inositol hexaphosphate (IP6), reduced (GSH) and oxidized (GSSG) glutathione, tocopherols (T) and tocotrienols (T3). The reduced/oxidized glutathione status (GSH/GSSG) of the flours was examined as a potential index of flour resistance against oxidative stress. The following observations were made in relation to the flour extraction rates and bioactive compounds contents: (a) milling process caused decrease in content in TPC, TF, IP6, GSH and GSSG, T and T3, (b) the most resistant against oxidation processes were suggested a brown flours, then light and finally wholemeal flour, (c) the ratio of tocotrienols to tocopherols (T3/T) was the highest in rye flours with extraction rate of 100–90% whereas light flour was the poorest source of tocopherols and tocotrienols. The provided data support current trend to increase number of rye products from wholemeal or brown flours.     

原花色素的研究进展

该文对国内外以花生衣原花色素为代表的原花色素研究进展进行了概述,包括原花色素的结构、提取、纯化和生物活性。     

Techniques for extraction of bioactive compounds from plant materials: A review

The use of bioactive compounds in different commercial sectors such as pharmaceutical, food and chemical industries signifies the need of the most appropriate and standard method to extract these active components from plant materials. Along with conventional methods, numerous new methods have been established but till now no single method is regarded as standard for extracting bioactive compounds from plants. The efficiencies of conventional and non-conventional extraction methods mostly depend on the critical input parameters; understanding the nature of plant matrix; chemistry of bioactive compounds and scientific expertise. This review is aimed to discuss different extraction techniques along with their basic mechanism for extracting bioactive compounds from medicinal plants.     

Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry

Makgeolli is a traditional Korean rice wine reported to have anticancer, anti-inflammatory, and antioxidant effects. We developed an approach involving solvent extraction coupled with gas chromatography-mass spectrometry to determine four bioactive compounds, farnesol (FOH), squalene (SQ), and newly identified 4-vinyl guaiacol (4-VG) and 2,4-di-tert-butylphenol (DTBP), in makgeolli. The method was validated with the linearity, limit of detection, limit of quantification, intra- and inter-day precision, and accuracy. The validated method was then applied to several makgeolli, beer, and wine samples. 4-VG and DTBP were identified in all beverages, but FOH and SQ were only identified in makgeolli.     

Comparison of bioactive compounds,antioxidant and antiproliferative activities of Mon Thong durian during ripening

The aim of this investigation was to compare the bioactive and nutrient compounds, fatty acids, and antioxidant and antiproliferative activities of Mon Thong durian at different stages of ripening. It was found that the total polyphenols, flavonoids, flavanols, ascorbic acid, tannins and the antioxidant activity determined by four assays (CUPRAC, DPPH, ABTS and FRAP) differed in immature, mature, ripe and overripe samples. The content of polyphenols and antioxidant activity were the highest in overripe durian, flavonoids were the highest in ripe durian, and flavanols and antiproliferative activity were the highest in mature durian (p < 0.05). FTIR spectra of polyphenols, HPLC profiles of fatty acids, the antioxidant and antiproliferative activities can be used as indicators to characterise different stages of durian ripening.