Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace

ABSTRACT:  Blueberry juice processing by-products are a rich source of procyanidins, which comprise a group of compounds shown to possess numerous health benefits, including protection against coronary heart disease, type II diabetes, and obesity. Most of the procyanidins present in blueberry pomace, however, are large molecular weight compounds that are poorly absorbed and show weak bioactivity compared to the smaller molecular weight monomers and dimers. The objective of our study was to identify optimal extrusion variables to enhance the contents of monomers and dimers at the expense of large molecular weight procyanidin oligomers and polymers. Extrusion variables temperature (160 and 180 °C) and screw speed (150 and 200 rpm) were tested using mixtures of blueberry pomace with decorticated white sorghum flour at a ratio of 30 : 70 and 45% moisture content. Extrudates were analyzed for procyanidin composition and total anthocyanin content. Extrusion of blueberry pomace increased the monomer, dimer, and trimer contents considerably at both temperature and screw speeds. The highest monomer content, obtained at 180 °C and 150 rpm screw speed, was 84% higher than the nonextruded control. Significantly higher levels of dimer and trimer contents were also obtained under these conditions. Increases in monomer, dimer, and trimer contents apparently were the result of reduced polymer contents, which was approximately 40% lower for samples extruded at 180 °C temperature and 150 rpm screw speed. Extrusion processing reduced total anthocyanin contents by 33% to 42% indicating that additional treatments are needed to retain the pigments. These results demonstrate that extrusion processing can be used to increase procyanidin monomer and dimers in blueberry pomace.     

采用微波辅助法提取葡萄籽中的原花青素

以葡萄籽为原料 ,研究了微波对葡萄籽原花青素的浸出和结构的影响。结果表明 ,以乙醇为介质 ,微波处理有利于葡萄籽中原花青素的浸出 ,葡萄籽整粒用料液比 (g∶mL) 1∶11的体积分数 70 %乙醇溶液 ,微波处理10s,在 5 0℃水浴浸提 30min ,原花青素浸提量为 4 10 9mg/g ,较不用微波处理同等水浴条件浸提量增加 1 715mg/g。通过对微波联合水浴浸提和单纯水浴浸提的原花青素的紫外图谱显示 ,短时微波处理对原花青素的分子结构没有破坏作用。     

葡萄籽原花青素的功能及提取工艺

综述了葡萄籽原花青素的功能及提取工艺研究现状。     

硫酸-香草醛法测定葡萄籽原花青素含量

以硫酸作为香草醛法的酸性介质 ,测定葡萄籽提取物水溶液中原花青素含量 ,对硫酸浓度、香草醛浓度、反应温度及时间等影响比色反应的因素进行了研究 ,选择出较适宜的反应条件     

遗传算法优化双水相法提取葡萄皮渣花色苷工艺及其组分分析

以葡萄皮渣为原料,采用双水相法提取其中的花色苷并鉴定花色苷组分.在单因素实验的基础上,通过遗传算法优化双水相法提取葡萄皮渣花色苷的工艺;利用高效液相色谱-质谱联用鉴定葡萄皮渣花色苷提取物中花色苷组分.结果表明:双水相法提取葡萄皮渣花色苷的最佳工艺为:乙醇体积分数40％、硫酸铵质量分数26％、pH3.0、料液比1:38 ...     

Extrusion of Soybean and Wheat Flour as Affected by Moisture Content

The effect of moisture content (MC) on texture and properties of extrudates with varied ratios of soybean flour (SF) and wheat flour (WF) was studied. A single-screw extruder was used at screw speed 200 rpm. MCs of blends were 16, 17 or 18%, w.b. The properties of extrudates depended on flow rate of the material during extrusion. The flow rate revealed a nonlinear dependence on the blend composition and the MC at the same volume of filling of the screw feeding section. The expansion ratio of WF or SF extrudates increased with lowering of the MC. Unexpectedly, the expansion ratio decreased with lower MC for the composite extrudates. Optimal extrudate properties at 16% (w.b.) MC corresponded to 80, 90 or 100% (d.b.) WF and 20, 10% or no SF, respectively. At 17 and 18% MC, optimal properties were found for products containing 80 or 90% WF and 20 or 10% SF, respectively.     

铁盐催化比色法测定葡萄籽提取物中的原花青素

建立了葡萄籽提取物中原花青素的测定方法———铁盐催化比色法 ,并探讨了影响催化比色的有关因素。经实验 ,最佳测定条件为 :体系含水量为 3%～ 4 % ,硫酸高铁铵浓度为0 6～ 0 8g/L ,加入 0 5mL浓盐酸使H+ 为 0 6mol/L ,在正丁醇介质中于沸水浴 (99± 1℃ )下反应 4 0min。本法最低检测限为 4 μg ,平均回收率 (n =3)随浓度增加而逐渐下降 ,加入浓度为 5 2 0 0～ 2 0 8 0 μg/mL的原花青素标准液时 ,回收率为 90 6%～ 10 9 5 % ,精密度 (RSD)为 2 13%～ 2 98% ,原花青素浓度在 2 6 0 0～ 4 16 0 μg/mL范围内与吸光值呈线性相关 (r =0 9993) ,符合测定要求。葡萄籽提取物样品经 6次分析 ,平均含量为 99 39% ,RSD为0 4 2 2 %。     

Physicochemical,Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

Wine grape pomace (WGP) as a source of antioxidant dietary fiber (DF) was used to fortify baked goods, including breads, muffins, and brownies. Pinot Noir WGP (RWGP) and Pinot Grigio WGP (WWGP) substituted wheat flour at concentration of 5%, 10%, and 15% for bread, 10%, 15%, 20%, and 25% RWGP for brownies, and 5%, 10%, and 15% RWGP or 10%, 15%, and 20% WWGP for muffins. The finished products were evaluated for total phenolic content (TPC), radical scavenging activity (RSA), and total DF, as well as physicochemical and sensory properties. WGP flour blends were also tested for solvent retention capacity (SRC). The highest TPC and RSA values for bread and muffins were achieved in 15% RWGP fortified samples with TPC and RSA values of 68.32 mg gallic acid equivalent (GAE)/serving and 80.70 AAE mg/serving, respectively for bread, and 2164 mg GAE/serving and 1526 mg AAE/serving, respectively for muffins. Brownies fortified with 10% RWGP had the highest RSA value (115.52 mg AAE/serving) while the control had the highest TPC value (1152 mg GAE/serving). Breads and muffins with 15% RWGP and brownies with 25% RWGP had the highest amount of DF (6.33, 12.32, and 7.73 g/serving, respectively). Sensory evaluation concluded that there is no difference in overall liking of 5% and 10% RWGP breads and muffins or 15% and 20% WGP brownies compared to the controls. This study demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer's diets.     

香草醛-盐酸法测定葡萄籽、梗中原花青素含量的研究

国内外曾采用香草醛—盐酸法测定豆类物质中缩合单宁(原花青素)含量,但所用盐酸、香草醛浓度较高,显色时间长(15h),重现性差,有时甚至空白液也会发生颜色变化。本文针对测定葡萄籽和葡萄梗中原花青素含量的香草醛—盐酸法进行了改良,提出用低浓度香草醛、盐酸显色液测定原花青素含量,对改良前后的香草醛—盐酸法进行了比较。结果表明:改良后的香草醛—盐酸法测定葡萄籽、梗的原花青素准确性、重现性好。此方法简便、快速、易行,适合原花青素提取工艺的定性、定量研究。本法采用的盐酸浓度为4%,香草醛浓度为0.5%,显色时间为30min,显色温度为30±1℃。     

聚酰胺柱层析提纯原花青素及其产物清除·OH自由基能力的研究

研究了聚酰胺柱层析技术吸附分离葡萄籽原花青素的效果,并对比了分级洗脱产物的清除羟自由基的能力。结果表明,聚酰胺吸附分离原花青素的适宜上样流速为0.45ml/min,上样浓度为5～8mg/ml。用80%丙酮溶液洗脱时,可获得最高的产率。在分级洗脱物中,80%和40%丙酮洗脱物的清除·OH能力最强,其次是60%浓度的丙酮洗脱液,各产物的抗氧化性均好于儿茶素。     

添加葡萄籽单宁对橡木桶陈酿‘赤霞珠’和‘马瑟兰’干红葡萄酒香气的影响

采用气相色谱-质谱联用法和感官分析排序法,研究橡木桶陈酿前添加葡萄籽单宁（200 mg/L）对陈酿12 个月后‘赤霞珠’和‘马瑟兰’干红葡萄酒香气组分和感官特征的影响。结果表明：添加葡萄籽单宁对2 个品种葡萄酒香气的影响各异。葡萄籽单宁添加促进了橡木桶陈酿期间‘赤霞珠’葡萄酒中香草酸、香草醛、香草酸乙酯、糠醛、乙酰呋喃和糠醇等橡木来源香气物质的浸出,而抑制‘马瑟兰’干红葡萄酒中糠醛、乙酰呋喃、糠醇、5-甲基糠醛和5-羟甲基糠醛等橡木来源香气物质的浸出。添加葡萄籽单宁后,‘赤霞珠’葡萄酒的生青味和浆果香降低,烘烤味增强,‘马瑟兰’葡萄酒的生青味和花香略有增强,对陈酿型干红葡萄酒的生产具有重要指导作用。     

Apple pomace as a potential ingredient for the development of new functional foods

Extruded snacks and baked scones were formulated with increasing levels (0–30%) of apple pomace (AP). The incorporation of up to 20% of AP in extruded snacks and in baked scones does not change significantly (P < 0.05) the proximate composition of the final products, except for the content of starch of baked scones. At this level of incorporation, the fibre content, phenolic content and antioxidant capacity (DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and β‐carotene/linoleic acid system) increased when compared to the products to which no AP was added. Chlorogenic acid and quercetin were the major phenolic compounds found in the products. Loss of phenolic compounds during heat treatment occurred; however, the DPPH radical scavenging activity of final products was not affected.     

响应面试验优化葡萄籽油提取工艺及其抗氧化性

目的：优化葡萄籽油的提取工艺,对葡萄籽油的抗氧化性进行研究。方法：通过响应面分析法,对葡萄籽油的提取工艺进行优化;比较不同物质的抗氧化性,以对超氧阴离子自由基、羟自由基、亚硝基的清除率和还原能力的大小为检测指标。结果：萄萄籽油最佳提取条件为提取温度58.136 ℃、提取时间1.703 h、料液比1∶5.627。优化后提取的萄萄籽油对超氧阴离子自由基的清除能力高于同等质量浓度的沙棘黄酮;对羟自由基的清除能力高于抗坏血酸;对亚硝基的清除能力显著高于抗坏血酸和沙棘黄酮;还原能力比较中,高于沙棘黄酮和抗坏血酸。结论：该工艺条件可行,葡萄籽油具有良好的抗氧化性。     

低聚体葡萄籽原花青素对顺铂损伤HEK293细胞及抗癌活性的影响

目的：探讨低聚体葡萄籽原花青素（grape seed proanthocyanidins extract,GSPE）及其结构单元儿茶素（catechin,C）对顺铂（cis-dichlorodiamineplatinum (II),DDP）损伤HEK293人胚肾细胞的保护作用以及对DDP抗A549人肺腺癌细胞活性的影响。方法：体外培养HEK293细胞和A549细胞,以DDP建立损伤模型,分别用不同质量浓度的低聚体GSPE和儿茶素对细胞进行预处理,四甲基偶氮唑蓝（methyl thiazolyl tetrazolium,MTT）法测定细胞抑制率和存活率。结果：当低聚体GSPE质量浓度为16 mg/L时,对DDP诱导的HEK293细胞损伤的保护作用最佳,与DDP损伤组相比有显著差异（P＜0.05）,并且在达到此质量浓度时可显著增强DDP对A549细胞的损伤效果（P＜0.05）。相同条件下儿茶素对DDP诱导的HEK293细胞损伤无显著影响（P＞0.05）。结论：体外培养条件下,一定质量浓度的低聚体GSPE对DDP诱导的HEK293细胞损伤具有一定的保护作用,同时能增强DDP对A549细胞的杀伤作用。儿茶素对DDP诱导HEK293细胞损伤的保护作用不明显。     

Interaction of (+)‐catechin, (−)‐epicatechin,procyanidin B2 and procyanidin C1 with pooled human saliva in vitro

Pooled human saliva was mixed with solutions containing either (+)‐catechin, (−)‐epicatechin, procyanidin B2 or procyanidin C1 at two ratios of admixture and allowed to react at pH 3.2. Precipitates were removed by centrifugation and the supernatants were analysed for the content of proteins and flavanols remaining. The protein determination was unexpectedly difficult and limited the amount of data obtained. The extent to which particular proteins were precipitated (as judged by reversed phase HPLC) did not correlate with the reported sensory potency of these flavanols. The quantity of flavanols precipitated not only did not agree with the relative astringency recorded in the literature, but was in fact the reverse. However, statistical analysis of the data suggested that the quantity of flavanols remaining in the supernatant might be more closely related to their previously determined astringency than to the amount precipitated. More extensive studies, both sensory and analytical, with a greater number of purified flavanols and a superior method of protein determination are required in order to confirm and refine the relationships suggested. © 2000 Society of Chemical Industry     

葡萄籽提取物对复煮卤汤亚硝酸盐及生物胺的抑制作用

本实验以新鲜樱桃谷鸭为原料,模拟卤鸭的制作工艺.分别在新卤汤中加入0.01％、0.02％、0.03％(以蒸馏水质量计)葡萄籽提取物(grape seed extract,GSE),重复使用21次,通过测定不同取样点亚硝酸盐和生物胺的含量,探究不同GSE添加量对卤汤复煮过程中亚硝酸盐和生物胺形成的抑制作用.结果表明,随着...     

葡萄籽提取物原花青素对肉兔抗氧化功能、脂质含量及血清代谢产物浓度的影响

研究葡萄籽提取物原花青素(grape seed proanthocyanidin extracts,GSPE)对肉兔抗氧化功能、脂质含量及血清代谢产物浓度的影响。采用单因子随机区组试验设计,选择128只60日龄、体重相近的健康新西兰兔,随机分为4组(1个对照组和3个试验组),每组32个重复,每个重复1只。对照组饲喂基础饲粮,3个试验组分别饲喂在基础饲粮中添加100、200及400 mg/kg GSPE的试验饲粮。试验期为39 d,其中预试期为6 d,正试期为33 d。结果表明:随饲粮中GSPE添加量升高,试验兔背最长肌、肝脏及血清总抗氧化能力、总超氧化物歧化酶与谷胱甘肽过氧化物酶活性均显著(P0.05)或极显著(P0.01)升高,而丙二醛浓度极显著(P0.01)降低;对照组试验兔背最长肌粗脂肪含量极显著(P0.01)高于200 mg/kg组和400 mg/kg组,而肝脏粗脂肪含量、血清三酰甘油与总胆固醇浓度均显著(P0.05)或极显著(P0.01)高于其余3组;对照组试验兔血清葡萄糖与尿素氮浓度均显著(P0.05)或极显著(P0.01)高于其余3组,而尿酸浓度显著(P0.05)或极显著(P0.01)低于200 mg/kg组和400 mg/kg组。研究结果提示:饲粮添加GSPE,可增强肉兔机体抗氧化功能,改善脂质、糖和氮代谢,且作用效果随添加量升高而增强。