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对蔓越莓花色苷的组成进行鉴定,并对其抗氧化能力进行测定。采用pH示差法测定花色苷提取量,超高压辅助提取蔓越莓花色苷含量为(75.49±0.43)mg/100?g,常规溶剂提取蔓越莓花色苷含量为(67.31±1.08)mg/100?g,蔓越莓中总花色苷含量为(79.52±0.50)mg/100?g;选择AB-8大孔树脂对蔓越莓花色苷粗提物进行纯化,冻干粉中花色苷含量从(46.10±0.92)mg/g提高到(309.26±2.37)mg/g。通过测定1,1-二苯基-2-三硝基苯肼自由基清除率、2,2’-联氮基-双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐自由基清除能力和总抗氧化能力,比较蔓越莓花色苷与VC的抗氧化能力。结果表明:同质量浓度条件下,蔓越莓花色苷的抗氧化能力强于VC。通过高效液相色谱-质谱联用技术在蔓越莓中鉴定出7?种花色苷:芍药素-3,5-二己糖苷、矢车菊素-3-半乳糖苷、矢车菊素-3-葡萄糖苷、矢车菊素-3-阿拉伯糖苷、芍药素-3-半乳糖苷、芍药素-3-葡萄糖苷、芍药素-3-阿拉伯糖苷,其中芍药素-3,5-二己糖苷首次在蔓越莓中被鉴定出。 相似文献
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蔓越莓干型酒发酵及澄清工艺优化 总被引:1,自引:0,他引:1
以蔓越莓为原料,研究蔓越莓干型酒发酵工艺及澄清技术。结果表明,蔓越莓干型酒发酵最佳工艺条件为发酵温度为31.75℃,初始糖度为14.92%,p H值为4.01,接种量为6.19%。用明胶处理蔓越莓干型酒的澄清效果比较好,明胶添加量为0.07 g/L,透光率可达93.8%。 相似文献
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Diana E. Roopchand Christian G. Krueger Kristin Moskal Bertold Fridlender Mary Ann Lila Ilya Raskin 《Food chemistry》2013
Cranberry pomace is a byproduct of cranberry processing and is comprised of seeds, skins and stems of the cranberry fruit. While cranberry pomace contains beneficial polyphenols, including proanthocyanidins and anthocyanins, it is not a palatable source of these compounds and is typically discarded. In this study, we have developed and optimized a method to extract polyphenols from cranberry pomace using aqueous ethanol, a food grade solvent. Biochemical characterization of the pomace extract showed the presence of a broad range of polyphenols also present in cranberry juice concentrate. By co-drying cranberry pomace extract with a protein-rich food matrix, such as soy protein isolate (SPI), we have developed a method to produce a cranberry polyphenol–SPI complex (CBP-SPI) containing 10% cranberry polyphenols. Unlike dried cranberry pomace extract alone, proanthocyanidins, anthocyanins and total polyphenols were found to be highly stable at 37 °C in the CBP-SPI powder. The extraction and stabilization of cranberry pomace polyphenols using SPI provides an innovative approach for utilizing pomace in the development of novel food ingredients. 相似文献
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Mandy L Porter Christian G Krueger Donald A Wiebe David G Cunningham Jess D Reed 《Journal of the science of food and agriculture》2001,81(14):1306-1313
Antioxidant activity of six fractions of cranberry phenolic compounds was determined by inhibition of Cu2+‐induced low‐density lipoprotein (LDL) oxidation. The phenolic composition of each fraction was determined by high‐performance liquid chromatography. The phenolic fractions were mixed with aliquots of modified human serum prior to LDL isolation. The serum was modified to remove very‐low‐density lipoprotein and chylomicrons that may bind phenolic compounds. Only fractions 5 and 6 that contained proanthocyanidins (PAs) significantly increased the lag time of LDL oxidation, and the lag time for fraction 6 was significantly higher than for fraction 5. The mass distribution of PAs in these fractions was obtained by matrix‐assisted laser desorption/ionisation time‐of‐flight mass spectrometry, a technique that allows rapid characterisation of the molecular weight distribution in mixtures of oligomeric compounds. Fraction 5 contained trimers through heptamers, whereas fraction 6 contained pentamers through nonamers. In addition, fraction 6 contained PA oligomers with more doubly linked, A‐type interflavan bonds. Results indicate that PAs specifically associate with LDL in modified serum and increase the lag time of Cu2+‐induced oxidation. Differences between fractions 5 and 6 in PA structure and effects on LDL oxidation suggest that the degree of polymerisation and the nature of the interflavan bond influence antioxidant properties. © 2001 Society of Chemical Industry 相似文献
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Iulia Varzaru Arabela Elena Untea Mihaela Saracila 《European Journal of Lipid Science and Technology》2020,122(4)
The present study is designed to evaluate the antioxidant compounds from bilberry, cranberry, and raspberry leaves in connection with their radical scavenging activities, and their potential in inhibiting the lipid peroxidation of thigh meat from broiler chickens. For this purpose, plant extracts are analyzed regarding the content in bioactive compounds, antioxidant properties analysis including 1,1‐diphenyl‐2‐picrylhydrazyl, superoxide, hydrogen peroxide, and hydroxyl radical‐scavenging activities. Lipid peroxidation is induced by an Fe+3/ascorbic acid system and the inhibitory effects of plants extracts are assessed using thiobarbituric reactive substances (TBARS) as biomarkers for quantifying lipid oxidation in meat. The overview of the analyzed antioxidant compounds shows that cranberry leaves present the highest concentrations of vitamin E, β‐carotene, lutein and zeaxanthin, and polyphenols and a total antioxidant capacity with 52% higher than bilberry and 360% than raspberry. Bilberry leaves extract shows the strongest effect (p < 0.0001) in inhibiting meat lipid peroxidation. Practical Applications: The results demonstrate the positive effect of the selected berry leaves in the oxidative stability of broiler chicken meat under in vitro conditions, and may be suggested as an alternative source of natural antioxidants for animal nutrition, with benefits in inhibiting and delaying oxidation, and also enhancing the nutritional value of meat. 相似文献
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Kazuo Takayama Alberto Tun-Molina Alba Cano-Vicent Yukiko Muramoto Takeshi Noda Jos Luis Aparicio-Collado Roser Sabater i Serra Miguel Martí ngel Serrano-Aroca 《International journal of molecular sciences》2021,22(23)
The Coronavirus Disease (COVID-19) pandemic is demanding the rapid action of the authorities and scientific community in order to find new antimicrobial solutions that could inactivate the pathogen SARS-CoV-2 that causes this disease. Gram-positive bacteria contribute to severe pneumonia associated with COVID-19, and their resistance to antibiotics is exponentially increasing. In this regard, non-woven fabrics are currently used for the fabrication of infection prevention clothing such as face masks, caps, scrubs, shirts, trousers, disposable gowns, overalls, hoods, aprons and shoe covers as protective tools against viral and bacterial infections. However, these non-woven fabrics are made of materials that do not exhibit intrinsic antimicrobial activity. Thus, we have here developed non-woven fabrics with antimicrobial coatings of cranberry extracts capable of inactivating enveloped viruses such as SARS-CoV-2 and the bacteriophage phi 6 (about 99% of viral inactivation in 1 min of viral contact), and two multidrug-resistant bacteria: the methicillin-resistant Staphylococcus aureus and the methicillin-resistant Staphylococcus epidermidis. The morphology, thermal and mechanical properties of the produced filters were characterized by optical and electron microscopy, differential scanning calorimetry, thermogravimetry and dynamic mechanical thermal analysis. The non-toxicity of these advanced technologies was ensured using a Caenorhabditis elegans in vivo model. These results open up a new prevention path using natural and biodegradable compounds for the fabrication of infection prevention clothing in the current COVID-19 pandemic and microbial resistant era. 相似文献
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蔓越莓中含有无色花青素成分,能阻断病原体的粘附以及形成生物膜,本文总结了蔓越莓在体外具有这些作用的数据,在体内也有部分数据支持这些有益作用。各种蔓越莓产品的消费群体是中老年女性,用于预防尿路感染,当和抗生素联用时还能治疗由幽门螺旋杆菌引起的感染。漱口水和分离出的蔓越莓衍生物结合使用会显著减少核生成的变形链球菌的数量。用流感病毒的致死剂量感染小鼠鼻腔并用蔓越莓治疗,两周后小鼠没有死亡。下一步将着重研究蔓越莓的活性成分作为添加剂应用于食品和其他产品中,尤其是在全汁或粉末产品不能使用的领域。 相似文献