贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响
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摘要
为研究蓝莓酸奶在贮藏及消化时酸奶中多酚类物质的稳定性及抗氧化活性,以总酚、总黄酮和花色苷含量为多酚类物质稳定性指标,以总抗氧化活力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)和2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(2,2′-azino-bis(3-ethylbenzthiozoline-6)-sulphonic acid,ABTS)自由基清除能力为抗氧化指标,测定其在4℃贮藏21 d和体外消化时各指标变化情况。结果表明:贮藏初期,蓝莓酸奶中总酚、总黄酮、花色苷含量分别为46.14、41.63、9.01 mg/100 g提取样,总抗氧化活力、DPPH自由基清除能力、ABTS+·清除能力分别为44.51、59.49、61.39 mg/100 g提取样,贮藏期结束时各酚类物质含量分别降低了10.20%、9.86%、15.54%,各抗氧化指标分别降低了6.52%、7.23%、6.03%,降幅均高于蓝莓果料(1.93%、3.46%、0.03%和3.58%、4.17%、4.91%),说明酸奶体系降低了多酚类物质的稳定性和抗氧化活性。消化前,蓝莓酸奶的各指标均低于蓝莓果料,体外消化后,蓝莓酸奶除总黄酮含量、DPPH自由基清除能力低于蓝莓果料外,总酚、花色苷含量、总抗氧化活力及ABTS~+·清除能力均高于蓝莓果料,说明蓝莓酸奶经胃肠消化后其多酚类物质被释放,抗氧化活性增强。
Changes in the contents of total phenolics, total flavonoids and anthocyanins and antioxidant activity of blueberry incorporated in yoghurt were determined during 21 d of storage at 4 ℃ and digestion in vitro. The antioxidant activity was evaluated by total antioxidant capacity, DPPH radical scavenging and ABTS radical scavenging assays. The results showed that the contents of total phenolic compounds, total flavonoids and anthocyanins, total antioxidant capacity, and DPPH and ABTS radical scavenging activity were 46.14, 41.63, 9.01, 44.51, 59.49 and 61.39 mg/100 g at the beginning of storage, which decreased by 10.20%, 9.86%, 15.54%, 6.52%, 7.23% and 6.03% at the end of storage, respectively. These decreases were smaller than those(1.93%, 3.46%, 0.03%, 3.58%, 4.17% and 4.91%, respectively) observed for blueberry alone indicating that yoghurt decreased the stability of phenolic compounds and had a negative effect on antioxidant activity. A decrease in all these parameters was observed comparing blueberry added to yoghurt with blueberry alone, and after in vitro digestion, the comparison showed a decrease in total flavonoids content and DPPH radical scavenging activity but an increase in the contents of total phenolics and anthocyanins, total antioxidant capacity and ABTS radical scavenging activity, which indicated that simulated gastrointestinal digestion could promote the release of antioxidant substances from blueberry incorporated in yoghurt.
Changes in the contents of total phenolics, total flavonoids and anthocyanins and antioxidant activity of blueberry incorporated in yoghurt were determined during 21 d of storage at 4 ℃ and digestion in vitro. The antioxidant activity was evaluated by total antioxidant capacity, DPPH radical scavenging and ABTS radical scavenging assays. The results showed that the contents of total phenolic compounds, total flavonoids and anthocyanins, total antioxidant capacity, and DPPH and ABTS radical scavenging activity were 46.14, 41.63, 9.01, 44.51, 59.49 and 61.39 mg/100 g at the beginning of storage, which decreased by 10.20%, 9.86%, 15.54%, 6.52%, 7.23% and 6.03% at the end of storage, respectively. These decreases were smaller than those(1.93%, 3.46%, 0.03%, 3.58%, 4.17% and 4.91%, respectively) observed for blueberry alone indicating that yoghurt decreased the stability of phenolic compounds and had a negative effect on antioxidant activity. A decrease in all these parameters was observed comparing blueberry added to yoghurt with blueberry alone, and after in vitro digestion, the comparison showed a decrease in total flavonoids content and DPPH radical scavenging activity but an increase in the contents of total phenolics and anthocyanins, total antioxidant capacity and ABTS radical scavenging activity, which indicated that simulated gastrointestinal digestion could promote the release of antioxidant substances from blueberry incorporated in yoghurt.
引文
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[28]蒋海伟,杨婷婷,李红艳,等.茄子、紫薯和胡萝卜中植物化学物之间的抗氧化相互作用[J].中国食品学报,2016,16(7):17-24.DOI:10.16429/j.1009-7848.2016.07.003.
[2]BISWAS D,WIDEMAN N E,O’BRYAN C A,et al.Pasteurized blueberry(Vaccinium corymbosum)juice inhibits growth of bacterial pathogens in milk but allows survival of probiotic bacteria[J].Journal of Food Safety,2012,32(2):204-209.DOI:10.1111/j.1745-4565.2012.00369.x.
[3]BOHN T,MCDOUGALL G J,ALEGRíA A,et al.Mind the gap:deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites:a position paper focusing on carotenoids and polyphenols[J].Molecular Nutrition&Food Research,2015,59(7):1307-1323.DOI:10.1002/mnfr.201400745.
[4]李颖畅,李冰心,孟良玉,等.圣云蓝莓花色苷不同组分的体外抗氧化性和稳定性[J].食品科学,2012,33(9):105-109.
[5]曹雪丹,方修贵,赵凯,等.蓝莓汁花色苷热降解动力学及抗坏血酸对其热稳定性的影响[J].中国食品学报,2013,13(3):47-54.
[6]李亚,陈卫,庄晶晶,等.体外消化对蓝莓活性成分及防护氧化损伤的影响[J].中国食品学报,2015,15(8):10-17.
[7]CORREA-BETANZO J,ALLEN-VERCOE E,MCDONALD J,et al.Stability and biological activity of wild blueberry(Vaccinium angustifolium)polyphenols during simulated in vitro gastrointestinal digestion[J].Food Chemistry,2014,165(20):522-531.DOI:10.1016/j.foodchem.2014.05.135.
[8]SUN-WATERHOUSE D,ZHOU J,WADHWA S S.Drinking yoghurts with berry polyphenols added before and after fermentation[J].Food Control,2013,32(2):450-460.DOI:10.1016/j.foodcont.2013.01.011.
[9]?CIBISZ I,ZIARNO M,MITEK M,et al.Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts[J].LWT-Food Science and Technology,2012,49(2):208-212.DOI:10.1016/j.lwt.2012.06.025.
[10]CEBECI F,?AHIN-YE?IL?UBUK N.The matrix effect of blueberry,oat meal and milk on polyphenols,antioxidant activity and potential bioavailability[J].International Journal of Food Sciences and Nutrition,2014,65(1):69-78.DOI:10.3109/09637486.2013.825699.
[11]TRIGUEROS L,WOJDY?O A,SENDRA E.Antioxidant activity and protein-polyphenol interactions in a pomegranate(Punica granatum L.)yogurt[J].Journal of Agricultural and Food Chemistry,2014,62(27):6417-6425.DOI:10.1021/jf501503h.
[12]蔡萌,杜双奎,柴岩,等.黄土高原小粒大豆抗氧化活性研究[J].中国食品学报,2014,14(8):108-115.
[13]LEE J,DURST R W,WROLSTAD R E.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the p H differential method:collaborative study[J].Journal of AOAC International,2005,88(5):1269-1278.
[14]BERKER K I,Gü?LüK,TOR?,et al.Total antioxidant capacity assay using optimized ferricyanide/prussian blue method[J].Food Analytical Methods,2010,3(3):154-168.DOI:10.1007/s12161-009-9117-9.
[15]SHEN Yingbin,ZHANG Hui,CHENG Liling,et al.In vitro and in vivo antioxidant activity of polyphenols extracted from black highland barley[J].Food Chemistry,2016,194:1003-1012.DOI:10.1016/j.foodchem.2015.08.083.
[16]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.DOI:10.1016/S0891-5849(98)00315-3.
[17]OLIVEIRA A,PINTADO M.Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion[J].Food&Function,2015,6(5):1611-1619.DOI:10.1039/C5FO00198F.
[18]STOJADINOVIC M,RADOSAVLJEVIC J,OGNJENOVIC J,et al.Binding affinity between dietary polyphenols andβ-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed[J].Food Chemistry,2013,136(3/4):1263-1271.DOI:10.1016/j.foodchem.2012.09.040.
[19]ARTS M J T J,HAENEN G R M M,WILMS L C,et al.Interactions between flavonoids and proteins:effect on the total antioxidant capacity[J].Journal of Agricultural and Food Chemistry,2002,50(5):1184-1187.DOI:10.1021/jf010855a.
[20]VáZQUEZ C V,ROJAS M G V,RAMíREZ C A,et al.Total phenolic compounds in milk from different species.design of an extraction technique for quantification using the Folin-Ciocalteu method[J].Food Chemistry,2015,176(8):480-486.DOI:10.1016/j.foodchem.2014.12.050.
[21]OLIVEIRA A,ALEXANDRE E M C,COELHO M,et al.Incorporation of strawberries preparation in yoghurt:impact on phytochemicals and milk proteins[J].Food Chemistry,2015,171:370-378.DOI:10.1016/j.foodchem.2014.08.107.
[22]LEOPOLDINI M,RUSSO N,TOSCANO M.The molecular basis of working mechanism of natural polyphenolic antioxidants[J].Food Chemistry,2011,125(2):288-306.DOI:10.1016/j.foodchem.2010.08.012.
[23]FARVIN K H S,BARON C P,NIELSEN N S,et al.Antioxidant activity of yoghurt peptides:part 2:characterisation of peptide fractions[J].Food Chemistry,2010,123(4):1090-1097.DOI:10.1016/j.foodchem.2010.05.029.
[24]?WIECA M,GAWLIK-DZIKI U,DZIKI D,et al.The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin[J].Food Chemistry,2013,141(1):451-458.DOI:10.1016/j.foodchem.2013.03.048.
[25]PIHLANTO A.Antioxidative peptides derived from milk proteins[J].International Dairy Journal,2006,16(11):1306-1314.DOI:10.1016/j.idairyj.2006.06.005.
[26]SERAFINI M,TESTA M F,VILLA?O D,et al.Antioxidant activity of blueberry fruit is impaired by association with milk[J].Free Radical Biology and Medicine,2009,46(6):769-774.DOI:10.1016/j.freeradbiomed.2008.11.023.
[27]MCDOUGALL G J,DOBSON P,SMITH P,et al.Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system[J].Journal of Agricultural and Food Chemistry,2005,53(15):5896-5904.DOI:10.1021/jf050131p.
[28]蒋海伟,杨婷婷,李红艳,等.茄子、紫薯和胡萝卜中植物化学物之间的抗氧化相互作用[J].中国食品学报,2016,16(7):17-24.DOI:10.16429/j.1009-7848.2016.07.003.