改良的DPPH与ABTS自由基法评价不同葡萄籽油抗氧化能力
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摘要
本研究采用改良的1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picryhydrazyl,DPPH)法和2,2'-联氮双-(3-乙基苯并噻唑林-6-磺酸)二胺盐[2,2'-azinobis(3-ethylbenzothi azoline-6-sulfonic acid)ammonium salt,ABTS]法测定不同方法提取葡萄籽油极性部分、非极性部分及全油的抗氧化能力,测定不同葡萄籽油多酚含量,研究多酚与葡萄籽油极性部分抗氧化能力的相关性。热榨毛油与溶剂法毛油在经过精炼后多酚含量和抗氧化能力显著降低;在溶剂法精炼油、热榨法精炼油、低温压榨油、超临界CO_2萃取葡萄籽油中,低温压榨油极性部分清除DPPH与ABTS自由基的能力最强,低温压榨油的多酚含量最高,超临界CO_2萃取葡萄籽油非极性部分与低温压榨油全油的DPPH与ABTS自由基清除能力最强;各不同葡萄籽油总酚含量与极性部分DPPH和ABTS自由基的清除能力具有显著的正相关性。
This research dwelt on two modified methods,1,1-diphenyl-2-picryhydrazyl( DPPH) and 2,2'-azinobis( 3-ethylbenzothi azoline-6-sulfonic acid) ammonium salt( ABTS) assays to assess the antioxidant capacity of grape seed oils extracted by different methods in polar part,nonpolar part and the whole oil. The polyphenol contents in grape seed oils were determined and the correlation of polyphenol and grape seed oils' polar part was studied.Polyphenol content and antioxidant capacity of crude oil by hot pressing and crude oil by solvent extraction were significantly reduced after being refined. Among the refined oil by solvent extraction method,hot pressing refined oil,cold pressing oil,grape seed oil by supercritical CO_2 extraction,the ability of cold pressing oil polar part to remove DPPH and ABTS free radical was the strongest and also its polyphenol content was the highest,while the ability of nonpolar parts of grape seed oils by supercritical CO_2 extraction and the whole cold pressing oil to remove DPPH and ABTS free radical were stronger than that of other parts. The total phenol content of different grape seed oil was positively correlated with the ability of polar parts remove DPPH and ABTS free radical.
This research dwelt on two modified methods,1,1-diphenyl-2-picryhydrazyl( DPPH) and 2,2'-azinobis( 3-ethylbenzothi azoline-6-sulfonic acid) ammonium salt( ABTS) assays to assess the antioxidant capacity of grape seed oils extracted by different methods in polar part,nonpolar part and the whole oil. The polyphenol contents in grape seed oils were determined and the correlation of polyphenol and grape seed oils' polar part was studied.Polyphenol content and antioxidant capacity of crude oil by hot pressing and crude oil by solvent extraction were significantly reduced after being refined. Among the refined oil by solvent extraction method,hot pressing refined oil,cold pressing oil,grape seed oil by supercritical CO_2 extraction,the ability of cold pressing oil polar part to remove DPPH and ABTS free radical was the strongest and also its polyphenol content was the highest,while the ability of nonpolar parts of grape seed oils by supercritical CO_2 extraction and the whole cold pressing oil to remove DPPH and ABTS free radical were stronger than that of other parts. The total phenol content of different grape seed oil was positively correlated with the ability of polar parts remove DPPH and ABTS free radical.
引文
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[19]BAIL S,STUEBIGER G,KRIST S,et al.Characterisation of various grape seed oils by volatile compounds,triacylglycerol composition,total phenols and antioxidant capacity[J].Food Chemistry,2008,108(3):1122-1132
[20]LUTTERODT H,SLAVIN M,WHENT M,et al.Fatty acid composition,oxidative stability,antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours[J].Food Chemistry,2011,128(2):391-399
[21]DEMIRTAS I,PELVAN E,OZDEMIR I S,et al.Lipid characteristics and phenolics of native grape seed oils grown in Turkey[J].European Journal of Lipid Science and Technology,2013,115:641-647.
[2]孙来华.葡萄籽功能成分及其应用[J].食品研究与开发,2011,32(7):184-187SUN L H.Application of grape seed and its functional composition[J].Food Research and Development,2011,32(7):184-187
[3]张静,袁毅,刘利军.葡萄籽油的提取及精炼工艺优化[J].食品科学,2011,3(10):40-43ZHANG J,YUAN Y,LIU L J.Process optimization for extraction and refining of grape seed oil[J].Food Science,2011,3(10):40-43
[4]邹磊.酿酒后葡萄籽综合利用的研究进展[J].中国酿造,2012,21(2):16-18ZOU L.Comprehensive utilization of grape seed after wine brewing[J].China Brewing,2012,21(2):16-18
[5]文镜,刘璇,赵建.荧光法及化学发光法在保健食品抗氧化体外实验中的应用[J].中国酿造,2009(11):130-133WEN J,LIU X,ZHAO J.Application of fluorescence and chemiluminescence in determination of anti-oxidation capability of health food in vitro experiments[J].China Brewing,2009(11):130-133
[6]周晴芬,徐洲,魏岚,等.4种油茶籽油中多酚类物质的抗氧化活性比较研究[J].中国油脂,2014,39(1):35-38ZHOU Q F,XU Z,WEI L,et al.Comparison of antioxidant activities of polyphenols in four kinds of oil-tea camellia seed oils[J].China Oils and Fats,2014,39(1):35-38
[7]FRANCO M N,GALEANO-DIAZ T,LOPEZO,et al.Phenolic compounds and antioxidant capacity of virgin olive oil[J].Food Chemistry,2014,163:289-298
[8]ARRANZ S,CERT R,PEREZ-JIMENEZ J,et al.Comparison between free radical scavenging capacity and oxidative stability of nut oils[J].Food Chemistry,2008,110(4):985-990
[9]刘慧敏.不同植物油微量成分与抗氧化能力的相关性研究[D].无锡:江南大学,2015LIU H M.Study on the minor components in different vegetable oils and their relation with antioxidant capacity[D].Wuxi:Jiangnan University,2015
[10]PREVC T,SEGATIN N,POKLAR U N,et al.DPPH assay of vegetable oils and model antioxidants in protic and aprotic solvents[J].Talanta,2013,109:13-19
[11]PEREZ-JIMENEZ J,ARRANZ S,TABERNERO M,et al.Updated methodology to determine antioxidant capacity in plant foods,oils and beverages:Extraction,measurement and expression of results[J].Food Research International,2008,41(3):274-285
[12]DAWIDOWICZ A L,WIANOWSKA D,OLSZOWY M.On practical problems in estimation of antioxidant activity of compounds by DPPH method(Problems in estimation of antioxidant activity)[J].Food Chemistry,2012,131(3):1037-1043
[13]DIONYSIOS C,Cristodouleas C,Fotakis A,et al.Modified DPPH and ABTS assays to assess the antioxidant profile of untreated oils[J].Food Analytical Methods,2015,8:1294-1302
[14]ESPIN J C,SOLER-RIVAS C,WICHERS H J.Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical[J].Journal of Agricultural and Food Chemistry,2000,48(3):648-656
[15]MARFIL R,GIMENEZ R,MARTINEZ O,et al.Determination of polyphenols,tocopherols,and antioxidant capacity in virgin argan oil(Argania spinosa,Skeels)[J].European Journal of Lipid Science and Technology,2011,113(7):886-893
[16]王华.葡萄与葡萄酒实验技术操作规范[M].西安地图出版社,1999
[17]李淑芬,吴希文,侯彩霞,等.超临界流体技术幵发应用现状和前景展望[J].现代化工,2007,27(2):1-7LI S F,WU X W,HOU C X,et al.Supercritical fluid technology and application[J].Modern Chemical Industry,2007,27(2):1-7
[18]蒋志国.超临界CO2萃取葡萄籽油及萃取物中多酚类物质的研究[D].沈阳:沈阳农业大学,2003JIANG Z G.Study on the minor components in different vegetable oils and their relation with antioxidant capacity[D].Shenyang:Shenyang Agricultural University,2003
[19]BAIL S,STUEBIGER G,KRIST S,et al.Characterisation of various grape seed oils by volatile compounds,triacylglycerol composition,total phenols and antioxidant capacity[J].Food Chemistry,2008,108(3):1122-1132
[20]LUTTERODT H,SLAVIN M,WHENT M,et al.Fatty acid composition,oxidative stability,antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours[J].Food Chemistry,2011,128(2):391-399
[21]DEMIRTAS I,PELVAN E,OZDEMIR I S,et al.Lipid characteristics and phenolics of native grape seed oils grown in Turkey[J].European Journal of Lipid Science and Technology,2013,115:641-647.