11个鲜食葡萄品种总酚含量和抗氧化活性的评价
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摘要
目的:系统评价11个鲜食葡萄品种总酚含量和抗氧化活性。方法:将11个鲜食葡萄品种果实的皮、肉、籽三个部位分离并研磨,依次提取其脂溶性、水溶性和结合态成分;用铁还原能力(FRAP)试验和Trolox等效抗氧化能力(TEAC)试验评价其抗氧化活性,用福林酚法测定其总酚含量(TPC),分析FRAP、TEAC、TPC之间的关系,并依据FRAP、TEAC和TPC进行聚类分析。结果:不同品种葡萄皮、肉、籽FRAP范围分别为(112.86±5.98)～(658.93±28.63)、(6.89±0.39)～(79.04±3.10)、(723.61±29.20)～(1608.34±66.55)μmol Fe (Ⅱ)/g DW,TEAC范围分别为(37.56±1.17)～(374.52±15.90)、(3.02±1.02)～(32.50±1.75)、(440.00±19.61)～(887.38±36.18)μmol Trolox/g DW,TPC范围分别为(12.09±0.40)～(73.12±4.28)、(1.51±0.13)～(9.37±0.35)、(74.01±1.46)～(133.53±1.43) mg GAE/g DW。此外,对于不同溶解性部分,其FRAP、TEAC、TPC为脂溶性部分>水溶性部分>结合态部分。FRAP、TEAC、TPC两两之间均具有较好的线性相关关系(p <0.05)。结论:不同葡萄品种、不同葡萄部位、不同溶解性部分的总酚含量及抗氧化活性差别较大。葡萄皮、肉、籽的抗氧化活性与其总酚含量呈正相关,且这些酚类物质主要存在于脂溶性和水溶性提取物中,同时具有还原能力和自由基清除能力。
Objective: To systematically assess the antioxidant capacities and total phenolic contents of 11 grape varieties.Method: The tested grapes were separated into peels,pulps and seeds,and their fat-soluble,water-soluble and insoluble-bound fractions were extracted.Antioxidant capacities were evaluated using ferric reduce antioxidant power (FRAP) assay and Trolox equivalent antioxidant capacity (TEAC) assay,and total phenolic contents (TPC) were measured by Folin-Ciocalteu method.Besides,correlations between FRAP,TEAC and TPC were analyzed. Results: The FRAP range of grape skin,meat and seeds of different varieties were (112.86 ± 5.98) ～ (658.93 ± 28.63), (6.89 ± 0.39) ～ (79.04 ± 3.10), (723.61 ± 29.20) ～ (1608.34 ± 66.55) μmol Fe (II)/g DW,TEAC range were (37.56 ± 1.17) ～ (374.52 ± 15.90), (3.02 ± 1.02) ～ (32.50 ± 1.75), (440.00 ± 19.61) ～ (887.38 ± 36.18) μmol Trolox/g DW.The range of g DW and TPC were (12.09 ± 0.40) ～ (73.12 ± 4.28), (1.51 ± 0.13) ～ (9.37 ± 0.35), (74.01 ± 1.46) ～ (133.53 ± 1.43) mg GAE/g DW,respectively.In addition,for different soluble fractions,the FRAP,TEAC,and TPC were a fat-soluble portion > a water-soluble portion > a bound portion.FRAP,TEAC and TPC have a good linear correlation (p < 0.05).Conclusion: The total phenolic contents and antioxidant activity of different grape varieties,different grape parts and different soluble fractions were quite different. The antioxidant activity of grape skin,meat and seeds was positively correlated with its total phenolic contents,and these phenolic substances were mainly present in fatsoluble and water-soluble extracts,and had the ability to reduce and scavenge free radicals.
Objective: To systematically assess the antioxidant capacities and total phenolic contents of 11 grape varieties.Method: The tested grapes were separated into peels,pulps and seeds,and their fat-soluble,water-soluble and insoluble-bound fractions were extracted.Antioxidant capacities were evaluated using ferric reduce antioxidant power (FRAP) assay and Trolox equivalent antioxidant capacity (TEAC) assay,and total phenolic contents (TPC) were measured by Folin-Ciocalteu method.Besides,correlations between FRAP,TEAC and TPC were analyzed. Results: The FRAP range of grape skin,meat and seeds of different varieties were (112.86 ± 5.98) ～ (658.93 ± 28.63), (6.89 ± 0.39) ～ (79.04 ± 3.10), (723.61 ± 29.20) ～ (1608.34 ± 66.55) μmol Fe (II)/g DW,TEAC range were (37.56 ± 1.17) ～ (374.52 ± 15.90), (3.02 ± 1.02) ～ (32.50 ± 1.75), (440.00 ± 19.61) ～ (887.38 ± 36.18) μmol Trolox/g DW.The range of g DW and TPC were (12.09 ± 0.40) ～ (73.12 ± 4.28), (1.51 ± 0.13) ～ (9.37 ± 0.35), (74.01 ± 1.46) ～ (133.53 ± 1.43) mg GAE/g DW,respectively.In addition,for different soluble fractions,the FRAP,TEAC,and TPC were a fat-soluble portion > a water-soluble portion > a bound portion.FRAP,TEAC and TPC have a good linear correlation (p < 0.05).Conclusion: The total phenolic contents and antioxidant activity of different grape varieties,different grape parts and different soluble fractions were quite different. The antioxidant activity of grape skin,meat and seeds was positively correlated with its total phenolic contents,and these phenolic substances were mainly present in fatsoluble and water-soluble extracts,and had the ability to reduce and scavenge free radicals.
引文
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[2]Iannone M,Mare R,Paolino D,et al.Characterization and in vitro anticancer properties of chitosan-microencapsulated flavan-3-ols-rich grape seed extracts[J].International Journal of Biological Macromolecules,2017,104(A):1039-1045.
[3]Ferri M,Rondini G,Calabretta M M,et al.White grape pomace extracts,obtained by a sequential enzymatic plus ethanol-based extraction,exert antioxidant,anti-tyrosinase and antiinflammatory activities[J].New Biotechnology,2017,39(A):51-58.
[4]Vaisman N,Niv E.Daily consumption of red grape cell powder in a dietary dose improves cardiovascular parameters:A double blind,placebo-controlled,randomized study[J].International Journal of Food Sciences and Nutrition,2015,66(3):342-349.
[5]Zou J F,Qi F J,Ye L P,et al.Protective role of grape seed proanthocyanidins against CCl4induced acute liver injury in mice[J].Medical Science Monitor,2016,22:880-889.
[6]Clifton P M.Effect of grape seed extract and quercetin on cardiovascular and endothelial parameters in high-risk subjects[J].Journal of Biomedicine and Biotechnology,2004(5):272-278.
[7]Hosu A,Cristea V,Cimpoiu C.Analysis of total phenolic,flavonoids,anthocyanins and tannins content in Romanian red wines:Prediction of antioxidant activities and classification of wines using artificial neural networks[J].Food Chemistry,2014,150:113-118.
[8]Dillenburg D R,Mostarda C,Moraes-Silva I C,et al.Resveratrol and grape juice differentially ameliorate cardiovascular autonomic modulation in L-NAME-treated rats[J].Autonomic Neuroscience-Basic and Clinical,2013,179(1-2):9-13.
[9]Tang G Y,Meng X,Li Y,et al.Effects of vegetables on cardiovascular diseases and related mechanisms[J].Nutrients,2017,9(8):857.
[10]Zhao C N,Meng X,Li Y,et al.Fruits for prevention and treatment of cardiovascular diseases[J].Nutrients,2017,9(6):598.
[11]Li L,Chen C Y O,Chun H,et al.A fluorometric assay to determine antioxidant activity of both hydrophilic and lipophilic components in plant foods[J].Journal of Nutritional Biochemistry,2009,20(3):219-226.
[12]Nardini M,Cirillo E,Natella F,et al.Detection of bound phenolic acids:Prevention by ascorbic acid and ethylenediaminetetraacetic acid of degradation of phenolic acids during alkaline hydrolysis[J].Food Chemistry,2002,79(1):119-124.
[13]Badami S,Moorkoth S,Rai S R,et al.Antioxidant activity o Caesalpinia sappan heartwood[J].Biological&Pharmaceutica Bulletin,2003,26(11):1534-1537.
[14]Re R,Pellegrini N,Proteggente A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9-10):1231-1237.
[15]Singleton V L,Orthofer R,Lamuela-Raventos R M.Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent[M].Untited States:Methods in Enzymology,1999,299:152-178.
[16]Benzie I,Szeto Y T.Total antioxidant capacity of teas by the ferric reducing antioxidant power assay[J].Journal of Agricultura and Food Chemistry,1999,47(2):633-636.
[17]Fu L,Xu B T,Xu X R,et al.Antioxidant capacities and tota phenolic contents of 62 fruits[J].Food Chemistry,2011,129(2):345-350.
[18]Deng G F,Shen C,Xu X R,et al.Potential of fruit wastes as natural resources of bioactive compounds[J].International Journa of Molecular Sciences,2012,13(7):8308-8323.
[19]Fu L,Xu B T,Xu X R,et al.Antioxidant capacities and total phenolic contents of 56 wild fruits from south China[J].Molecules,2010,15(12):8602-8617.
[20]Deng G F,Lin X,Xu X R,et al.Antioxidant capacities and total phenolic contents of 56 vegetables[J].Journal of Functional Foods,2013,5(1):260-266.
[21]Li A N,Li S,Li H B,et al.Total phenolic contents and antioxidant capacities of 51 edible and wild flowers[J].Journal of Functional Foods,2014,6:319-330.
[22]Guo Y J,Deng G F,Xu X R,et al.Antioxidant capacities,phenolic compounds and polysaccharide contents of 49 edible macro-fungi[J].Food and Function,2012,3:1195-1205.
[23]Li S,Li S K,Gan R Y,et al.Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants[J].Industrial Crops and Products,2013,51:289-298.
[24]Wong S P,Leong L P,Koh J.Antioxidant activities of aqueous extracts of selected plants[J].Food Chemistry,2006,99(4):775-783.
[25]Li H,Cheng K,Wong C,et al.Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae[J].Food Chemistry,2007,102(3):771-776.
[26]Murcia M A,Martinez-Tome M,Jimenez A M,et al.Antioxidant activity of edible fungi(truffles and mushrooms):Losses during industrial processing[J].Journal of Food Protection,2002,65(10):1614-1622.