基于不同方法评价坚果与果干复配物的抗氧化能力

为科学评价坚果与果干复配物的健康功效，本实验通过化学提取法、体外消化模型、小鼠模型评价多种坚果与果干复配后的抗氧化能力变化。化学提取法分析结果表明，坚果与果干复配后富含酚类物质、脂肪酸和蛋白等营养物质，且1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除能力、2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸（2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic?acid),ABTS）阳离子自由基清除能力和铁离子还原能力（ferric?ion?reducing?antioxidant?power,FRAP）比坚果组总体显著提高（P<0.05）；体外消化模型分析结果表明，与坚果和果干组相比，胃肠道消化后坚果与果干复配物中酚类物质的含量提高了2.90%～60.38%，两种自由基清除率提高了1.23%～18.60%，且坚果与果干适当配比时（6∶4,m/m）抗氧化协同效果最好；小鼠模型实验分析结果表明坚果与果干复配物在体内消化后提高了小鼠血清和肝脏中过氧化氢酶、超氧化物歧化酶活力及总抗氧...

Antioxidant Capacity of Nut and Dried Fruit Combinations Evaluated by Different Methods

In order to scientifically evaluate the health benefits of nut and dried fruit combinations, the antioxidant capacity of various combination of nuts with dried fruits was evaluated by chemical extraction method, an in vitro digestion model and a mouse model. The results of the chemical extraction method showed that the nut and dried fruit combinations were rich in nutrients such as polyphenols, fatty acids and proteins, and their capacity to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and ferric reducing antioxidant power (FRAP) were significantly enhanced compared to those of the nuts. The in vitro digestion results showed that the phenolic content of the combinations was increased by 2.90%–60.38% and DPPH and ABTS radical cation scavenging capacity by 1.23%–18.60% compared to that of either alone. The best synergistic antioxidant effect was achieved with a 6:4 mixture of nuts and dried fruits. Meanwhile, the combinations of nuts and dried fruits increased the activity of catalase (CAT), superoxide dismutase (SOD) and total antioxidant capacity (T-AOC) in the serum and liver of mice after gastrointestinal digestion, effectively inhibited the production of malondialdehyde (MDA) and preserved the morphological integrity of mouse hepatocytes. In conclusion, the mixture of nuts and dried fruits has a synergistic antioxidant effect and good antioxidant capacity in vitro and in vivo.