青刺果种子和油粕中的营养成分对比及酚类物质组成和抗氧化活性分析
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摘要
以青刺果为研究对象,对比青刺果种子和油粕中的营养成分、酚类物质组成以及抗氧化活性。结果表明,种子的总酚和总黄酮含量显著高于油粕。但油粕中的基本营养物质成分含量较高。种子中含有12种游离氨基酸,而油粕中含有13种,经过水解,在种子和油粕中各检出了17种氨基酸。种子和油粕中含有14种脂肪酸(主要是油酸和亚油酸)和7种矿物质(主要是钾和钙)。在种子和油粕中总共检测出7种酚类物质(主要物质为水仙苷)。抗氧化活性的结果表明,种子和油粕都具有较好的清除自由基的能力,且清除效果与其酚类物质含量呈量效关系。此次研究结果表明,青刺果种子和油粕中含有多种营养物质及酚类物质,具有良好的抗氧化活性,可为青刺果在食品和保健品行业的综合应用提供一定的依据。
This study was undertaken to determine and compare the nutritional compositions,phenolic components and antioxidant activities of seeds and pomace of Prinsepia utilis Royle. The results showed that the total phenolic and flavonoids contents of seeds were significantly higher than that of pomace. However,the contents of basic nutrient compositions were relatively higher in pomace. Seeds contained 12 free amino acids,while pomace contained 13 species. After hydrolysis,17 amino acids were detected both in seeds and pomace. 14 fatty acids( mainly oleic acid and linoleic acid) and 7 minerals( mainly K and Ca) were found in seeds and pomace. 7 phenolic compounds in total( mainly narcissoside) were detected in both seeds and pomace. The results of antioxidant activities showed that the seeds and pomace had good abilities of scavenging free radicals,which were positively correlated with their total phenolic and flavonoids contents. This study demonstrated that the seeds and pomace of Prinsepia utilis Royle contain many nutrient substances and exhibit good antioxidant activities,which can provide a basis for the applications of Prinsepia utilis Royle in food and nutraceutical industries.
This study was undertaken to determine and compare the nutritional compositions,phenolic components and antioxidant activities of seeds and pomace of Prinsepia utilis Royle. The results showed that the total phenolic and flavonoids contents of seeds were significantly higher than that of pomace. However,the contents of basic nutrient compositions were relatively higher in pomace. Seeds contained 12 free amino acids,while pomace contained 13 species. After hydrolysis,17 amino acids were detected both in seeds and pomace. 14 fatty acids( mainly oleic acid and linoleic acid) and 7 minerals( mainly K and Ca) were found in seeds and pomace. 7 phenolic compounds in total( mainly narcissoside) were detected in both seeds and pomace. The results of antioxidant activities showed that the seeds and pomace had good abilities of scavenging free radicals,which were positively correlated with their total phenolic and flavonoids contents. This study demonstrated that the seeds and pomace of Prinsepia utilis Royle contain many nutrient substances and exhibit good antioxidant activities,which can provide a basis for the applications of Prinsepia utilis Royle in food and nutraceutical industries.
引文
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[15] SUN Dan,HUANG Shi-qi,CAI Sheng-bao,et al. Digestion property and synergistic effect on biologicalactivit of purple rice(Oryza sativa L.)anthocyanins subjected to a simulated gastrointestinal digestion in vitro[J]. Food Research International,2015,78:114-123.
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[17] SKUPIEN K. Chemical composition of selected cultivars of highbush blueberry fruit(Vaccinium corymbosum L.)[J]. Folia Horticulturae,2006,18(2):47-56.
[18] SURVESWARAN S,CAI Y Z,CORKE H,et al. Systematic evaluation of natural phenolic antioxidants from133 Indian medicinal plants[J]. Food Chemistry,2007,102(3):938-953.
[19] GHASEMZADEH A,JAAFAR H Z E,RAHMAT A. Antioxidant activities,total phenolics and flavonoids content in two varieties of Malaysia young ginger(Zingiber officinale Roscoe)[J]. Molecules,2010:15(6):4 324-4333.
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[21] FILA W,ITAM E H,JOHNSON J T,et al. Comparative proximate compositions of watermelon Citrullus Lanatus,Squash Cucurbita Pepo’l and Rambutan Nephelium Lappaceum[J]. International Journal of Science and Technology,2013,2(1):81-88.
[22] SLAVIN J. Fiber and prebiotics:Mechanisms and health benefits[J]. Nutrients,2013,5(4):1 417-1 435.
[23] CHEN Y,YE R,YIN L,et al. Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation[J]. Journal of Food Engineering,2014,120:1-8.
[24] EKNAYAKE S,JANSZ E R,NAIR B M,et al. Proximate composition,mineral and amino acid content of mature Canavalia gladiata seeds[J]. Food Chemistry,1999,66(1):115-119.
[25] ANTIA B S,AKPAN E J,OKON P A,et al. Nutritive and anti-nutritive evaluation of sweet potatoes(Ipomoea batatas)Leaves[J]. Pakistan Journal of Nutrition,2006,5(2):166-168.
[26] GALILI G,AMIR R,FERNIE A R. The regulation of essential amino acid synthesis and accumulation in plants[J]. Annual Review of Plant Biology,2016,67:153-178.
[27]阚建全,段玉峰,姜发堂.食品化学[M].北京:中国农业大学出版社,2008:330-344.
[28] GOKOGLU N,YERLIKAYA P,CENGIZ E. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout(Oncorhynchus mykiss)[J].Food Chemistry,2004,84(1):19-22.
[29]OZCAN M M,HACLSEFEROGULLAR H. The strawberry(Arbutus unedo L.)fruits:Chemical composition,physical properties and mineral contents[J]. Journal of Food Engineering,2007,78(3):1 022-1 028.
[30]刘琴,吴梨,石嘉怿,等.油菜籽多酚的分布及加工过程对菜籽多酚含量的影响[J].食品科学,2010,31(19):33-37.
[2] SHON M Y,KIM T H,SUNG N J. Antioxidants and free radical scavenging activity of Phellinus baumii,(Phellinus of Hymenochaetaceae)extracts[J]. Food Chemistry,2003,82(4):593-597.
[3] PUNTAMBEKAR S V. The fatty oil from the seeds of Prinsepia utilis Royle[J]. Journal of the Indian Chemical Society,1942,19:183-187.
[4] NEGI V S,MAIKHURI R K,VASHISHTHA D P. Traditional healthcare practices among the villages of Rawain valley,Uttarkashi,Uttarakhand,India[J]. Indian Journal of Traditional Knowledge,2011,10(3):533-537.
[5]吕程,蒲中慧,殷中琼,等.青刺果种粕粉提取物体外抑菌作用的研究[J].安徽农业科技,2009,37(22):10 533-10 535.
[6] GAMEZ-MEZA N,NORIEGA-RODRIGUEZ J A,MEDINA-JUAREZ L A,et al. Antioxidant activity in soybean oil of extracts from Thompson grape bagasse[J]. Journal of the American Oil Chemists'Society,1999,76(12):1 445-1 447.
[7] CAI Sheng-bao,WANG Ou,WU Wei,et al. Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content(TPC),flavonoids,and antioxidant activities of subfractions from oats(Avena sativa L.)[J]. Journal of Agricultural and Food Chemistry,2011,60(1):507-513.
[8] AOAC. Official Methods 960. 39,Association of Official Analytical Chemists[S]. Washington:Journal of AOAC International,1990.
[9] AOAC. Official Method 967. 05,Protein(Crude)in Animal Feed and Pet Food Automated Kjeldahl Method[S].Arlington:Journal of AOAC International,1995.
[10] AOAC. Official Method 985. 29,Total dietary fiber in foods-enzymatic-gravimetric method,in:Official methods of analysis(16th ed.)[S]. Arlington:Journal of AOAC International,1995.
[11] AOAC. Official Method 993. 19,Soluble dietary fiber in foods and food products,enzymatic-gravimetric method,phosphate buffer,in:Official methods of analysis(16th ed.)[S]. Arlington:Journal of AOAC International,1995.
[12] KIM M Y,CHUNG M,LEE S J,et al. Comparison of free amino acid,carbohydrates concentrations in Korean edible and medicinal mushrooms[J]. Food Chemistry,2009,113(2):386-393.
[13] AOAC. Official Method 942. 05,Official methods of analysis[S]. Washington:Journal of AOAC International,1990.
[14] DUDONNE S,VITRAC X,COUTIERE P,et al. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH,ABTS,FRAP,SOD,and ORAC assays[J]. Journal of Agricultural and Food Chemistry,2009,57(5):1 768-1 774.
[15] SUN Dan,HUANG Shi-qi,CAI Sheng-bao,et al. Digestion property and synergistic effect on biologicalactivit of purple rice(Oryza sativa L.)anthocyanins subjected to a simulated gastrointestinal digestion in vitro[J]. Food Research International,2015,78:114-123.
[16] GOLDSMIT C D,STATHOPOULOS C E,GOLDING J B,et al. Fate of the phenolic compounds during olive oil production with the traditional press method[J]. International Food Research Journal,2014,21(1):101-109.
[17] SKUPIEN K. Chemical composition of selected cultivars of highbush blueberry fruit(Vaccinium corymbosum L.)[J]. Folia Horticulturae,2006,18(2):47-56.
[18] SURVESWARAN S,CAI Y Z,CORKE H,et al. Systematic evaluation of natural phenolic antioxidants from133 Indian medicinal plants[J]. Food Chemistry,2007,102(3):938-953.
[19] GHASEMZADEH A,JAAFAR H Z E,RAHMAT A. Antioxidant activities,total phenolics and flavonoids content in two varieties of Malaysia young ginger(Zingiber officinale Roscoe)[J]. Molecules,2010:15(6):4 324-4333.
[20] MECHLOUCH R F,ELFALLEH W,ZIADI M,et al.Effect of different drying methods on the physico-chemical properties of tomato variety ‘Rio Grande’[J]. International Journal of Food Engineering,2012,8(2):1 515-1 528.
[21] FILA W,ITAM E H,JOHNSON J T,et al. Comparative proximate compositions of watermelon Citrullus Lanatus,Squash Cucurbita Pepo’l and Rambutan Nephelium Lappaceum[J]. International Journal of Science and Technology,2013,2(1):81-88.
[22] SLAVIN J. Fiber and prebiotics:Mechanisms and health benefits[J]. Nutrients,2013,5(4):1 417-1 435.
[23] CHEN Y,YE R,YIN L,et al. Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation[J]. Journal of Food Engineering,2014,120:1-8.
[24] EKNAYAKE S,JANSZ E R,NAIR B M,et al. Proximate composition,mineral and amino acid content of mature Canavalia gladiata seeds[J]. Food Chemistry,1999,66(1):115-119.
[25] ANTIA B S,AKPAN E J,OKON P A,et al. Nutritive and anti-nutritive evaluation of sweet potatoes(Ipomoea batatas)Leaves[J]. Pakistan Journal of Nutrition,2006,5(2):166-168.
[26] GALILI G,AMIR R,FERNIE A R. The regulation of essential amino acid synthesis and accumulation in plants[J]. Annual Review of Plant Biology,2016,67:153-178.
[27]阚建全,段玉峰,姜发堂.食品化学[M].北京:中国农业大学出版社,2008:330-344.
[28] GOKOGLU N,YERLIKAYA P,CENGIZ E. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout(Oncorhynchus mykiss)[J].Food Chemistry,2004,84(1):19-22.
[29]OZCAN M M,HACLSEFEROGULLAR H. The strawberry(Arbutus unedo L.)fruits:Chemical composition,physical properties and mineral contents[J]. Journal of Food Engineering,2007,78(3):1 022-1 028.
[30]刘琴,吴梨,石嘉怿,等.油菜籽多酚的分布及加工过程对菜籽多酚含量的影响[J].食品科学,2010,31(19):33-37.