类胡萝卜素的命名

本根据国际理论与应用化学协会(IUPAC)所制定的命名规则和国际上认可的习惯名称，对类胡萝卜素的命名进行了详细的说明。     

Antioxidative effects of polyamines

The antioxidative effects of spermine, spermidine and putrescine were determined by measurement of primary and secondary oxidation products of polyunsaturated fatty acids, using gas and liquid chromatography as well as spectrophotometric recordings. It was demonstrated that polyamines inhibit the oxidation of polyunsaturated fatty acids,α-tocopherol and carotenoid pigments. Both linear and nonlinear dose/response relationships have been observed. The efficiency of a given polyamine was correlated with the number of amine groups in the molecule. Spermine was, thus, more efficient than spermidine, which in turn had a higher efficiency than putrescine. The relative antioxidative effect was as follows: spermine (100.0), spermidine (61.0), putrescine (23.0), ethoxyquin (27.6), ascorbyl palmitate (18.3), octyl gallate (7.9), tert butylhydroquinone (6.3), butylated hydroxyanisole (3.6) andα-tocopherol (3.4).     

Seed Oils of Five Black Tartary Buckwheat Cultivars with Biochemical Characterization and Antioxidant Properties

Black tartary buckwheat oils (BTBOs) were extracted from five major industrial tartary buckwheat cultivars grown under similar agronomical activities and environmental conditions. These oils were characterized for the bioactive compounds containing fatty acids, β‐carotene, lutein, α‐, β‐, δ‐ and γ‐tocopherol, and for their antioxidant properties. The total tocopherol contents that were obtained ranged from 704.66 to 1156.19 mg/kg, with γ‐tocopherol (588.98–977.91 mg/kg) as the main component. The concentration of lutein ranged from 253.14 to 429.63 mg/kg, which was almost ten times higher than that of β‐carotenoid (46.71–69.2 mg/kg), indicating that black tartary buckwheat seed oils were a good source of lutein. The predominant fatty acids were unsaturated oleic acid (C18:1) (35.27–40.61 %) and linoleic acid (C18:2) (38.25–42.90 %). Excellent values of 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH), diammonium salt (ABTS) radical scavenging activities were obtained and the highest oxygen radical absorbance capacity (ORAC) value of 13.89 mmol Trolox equiv/g oil was detected in the variety of Chuanqiao No. 1, which was clearly separated by principal component analysis (PCA) on the basis of the highest content of tocopherols and carotenoids. Moreover, the correlation analysis showed that tocopherols and carotenoids were the major contributors to the antioxidant activities of the BTBOs. This study demonstrates that lipophilic extraction in the tartary buckwheat seed contains many interesting bioactive compounds, which are beneficial for human health.     

Integrated supercritical fluid extraction and subcritical water hydrolysis for the recovery of bioactive compounds from pressed palm fiber

Pressed palm fiber (PPF), a residue obtained from palm oil industry, is a source of bioactive compounds, such as carotenoids, which are used as food additives. It also has cellulose and hemicellulose that can be used to yield fermentable sugars for the production of second generation ethanol. Supercritical fluid extraction (SFE) of pressed palm fiber provides an oil rich in carotenoids while subcritical water hydrolysis (SubWH) produces hydrolysates with high amounts of fermentable sugars. In this work, the effects of pressure (15–30 MPa) and temperature (318 and 328 K) on SFE of carotenoids were investigated. The SFE extract with highest carotenoid content was obtained at 318 K and 15 MPa (2.3% d.b., 0.81 mg β-carotene/g extract). After the extraction, the influence of process temperature (423–633 K), pressure (15 and 25 MPa), solvent:feed ratio (120 and 240), and residence time (1.25–5 min) on SubWH of the extraction residue was studied. At the temperature of 523 K, the highest total reducing sugar yield (11–23 g glucose/100 g carbohydrate) and the highest biomass conversion (40–97%) were obtained for any pressure and solvent:feed ratio. The highest selectivity for saccharide formation was found at 423 K (20–59 mol glucose/mol furfural equivalent). Optimal conditions for high saccharide formation and low sugar degradation product in subcritical hydrolysis were obtained at 523 K, 15 MPa, solvent:feed ratio of 120, residence time of 2.5 min with a total reducing sugar yield of 22.9 g glucose/100 g carbohydrate and a conversion of 84.9%.     

Kinetic study of β‐carotene and lutein degradation in oils during heat treatment

The kinetics of trans‐β‐carotene and trans‐lutein degradation were individually investigated in palm olein and Vegetaline®, at four temperatures ranging from 120 to 180 °C. HPLC‐DAD analysis was carried out to monitor trans and cis carotenoid variations over the heating time at each temperature. In both oils, initial trans‐β‐carotene and trans‐lutein degradation rates increased with temperature. Trans‐lutein was found to degrade at a slower rate than trans‐β‐carotene, suggesting a higher thermal resistance. The isomers identified were 13‐cis‐ and 9‐cis‐β‐carotene, and 13‐cis‐, 9‐cis‐, 13'‐cis‐, and 9'‐cis‐lutein. In spite of the higher number of lutein cis isomers, their total amount was lower than that of β‐carotene cis isomers. Trans and cis carotenoids were involved in degradation reactions at rates that increased with temperature. All degradation rates were generally found to be lower in Vegetaline® than in palm olein. These results were explained by the initial composition of the two oils and especially their peroxide and vitamin E contents.     

番茄红素分离与分析的研究进展

番茄红素是一种天然类胡萝卜素，它具有防癌抗癌，提高免疫力，延缓衰老等多种保健功能。本综述了国内外番茄红素研究的提取方法、纯化方法、分析测定方法以及提高番茄红素含量采用的育种途径。     

Stability of carotenoids in tomato juice during processing

The stability of carotenoids in tomato juice as affected by various processing treatments was studied. Fresh tomatoes were crushed, hot-broken at 82 °C, screened and the juice was subjected to the following treatments: (1) heated at 90 °C for 5 min prior to canning; (2) heated in water at 100°C for 30 min after canning; (3) heated at 121°C for 40 s before canning (high-temperature-short-time treatment). The results showed that 16 carotenoids, including all-trans plus cis forms of lutein, lycopene and -carotene, were present in tomato juice. Most cis isomers of carotenoids showed inconsistent change during heating. The high-temperature-short-time treatment generated the highest yield of all-trans plus cis forms of lutein and lycopene, followed by heating at 90 °C for 5 min and heating in water at 100 °C for 30 min. Only a minor change in -carotene was observed for these heating treatments.     

Antioxidant activity and profiles of common fruits in Singapore

Thirty-eight types of fruits commonly consumed in Singapore were systematically analysed for their hydrophilic oxygen radical absorbance capacity (H-ORAC), total phenolic content (TPC), ascorbic acid (AA) and various lipophilic antioxidants. Antioxidant composition and concentration varied widely across different fruits. Many of the tropical fruits tested were high in antioxidants. Amongst all fruits tested, sapodilla (Manilkara zapota) had the highest H-ORAC and TPC whilst guava had the highest AA per gram fresh weight. Papaya, red watermelon and cantaloupe had the highest β-cryptoxanthin, lycopene and β-carotene per gram fresh weight, respectively. On the other hand, durian and mangosteen were high in tocopherols and tocotrienols, respectively. Based on consumption data, Chinese Singaporeans appear to have a higher intake of carotenoids and tocopherols rich fruits compared to the US population. As fruits are a rich source of diverse antioxidants, efforts to promote consumption of a variety of fruits should be continued for public health benefits.     

Antioxidant activity and profiles of common vegetables in Singapore

Sixty-six types of vegetables commonly consumed in Singapore were analysed for their hydrophilic oxygen radical absorbance capacity (H-ORAC), total phenolic content (TPC), ascorbic acid (AA) and various lipophilic antioxidants. A single batch analysis of each vegetable showed that antioxidant composition and concentration varied widely across different vegetables. The vegetables with intense colours typically have high H-ORAC, TPC, AA, and carotenoid contents. Vegetables unique to the Asian market such as matrimony vine (Lycium chinense Miller), coriander, Chinese kale, water spinach and red chilli were consistently ranked high in H-ORAC, TPC, carotenoids and vitamin E levels. Based on consumption data, Chinese Singaporeans appear to have a higher intake of lutein, zeaxanthin, β-carotene, and tocopherols compared to the US population. Overall findings suggest that dark green leafy and brightly-coloured vegetables tend to contain high antioxidants. Our data are useful reference and substantiate many public health agencies’ recommendation to consume more vegetables, particularly the dark green leafy and brightly-coloured varieties.