体外消化对高粱壳酚类物质含量及其抗氧化活性的影响
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摘要
高粱壳富含酚类物质,具有良好的抗氧化活性。研究探讨体外模拟消化处理对高粱壳酚类物质含量及其抗氧化活性的影响。采用比色法评价消化处理对其总酚和总黄酮含量变化的影响,通过FRAP、ABTS和DPPH等考察消化处理对其抗氧化活性的影响。结果表明,模拟胃液消化处理会降低高粱壳中总酚和总黄酮含量,而模拟肠液影响不显著。模拟胃液处理不会降低FRAP抗氧化活性,而模拟肠液处理显著降低其FRAP抗氧化活性。模拟胃液消化处理会降低高粱壳清除ABTS和DPPH·自由基活性,而模拟肠液处理在一定程度上提高其ABTS和DPPH抗氧化活性。体外消化处理会改变高粱壳抗氧化活性。研究结果可为高粱壳产品开发利用提供理论依据。
Sorghum hull is rich in phenolic substances and has good antioxidant activity. To investigate the effects of digestion in vitro on contents and antioxidants of phenolic substances, sorghum hull were treated by simulated gastric and intestinal fluid. The variations of total phenolics and total flavonoids contents were evaluated by the colorimetric methods. The effects of digestion treatments on antioxidant activities were evaluated by FRAP, ABTS and DPPH methods. The results showed that total phenolics and total flavonoids contents of sorghum hull were decreased by pepsin but trypsin treatment. And the effects of simulated gastric fluid on the peel was higher than that of simulated intestinal fluid. The antioxidant activity of FRAP were not decreased by simulated gastric fluid treatment but reduced by simulated intestinal fluid treatment remarkably. However, the capacity of sorghum hull scavenging ABTS and DPPH free-radical were decreased by the simulated digestion but not decreased by the trypsin treatment. The antioxidant activities of sorghum hull were changed by simulated digestion in vitro. The results of the present study could provide theoretical basis for the development and utilization of sorghum hull.
Sorghum hull is rich in phenolic substances and has good antioxidant activity. To investigate the effects of digestion in vitro on contents and antioxidants of phenolic substances, sorghum hull were treated by simulated gastric and intestinal fluid. The variations of total phenolics and total flavonoids contents were evaluated by the colorimetric methods. The effects of digestion treatments on antioxidant activities were evaluated by FRAP, ABTS and DPPH methods. The results showed that total phenolics and total flavonoids contents of sorghum hull were decreased by pepsin but trypsin treatment. And the effects of simulated gastric fluid on the peel was higher than that of simulated intestinal fluid. The antioxidant activity of FRAP were not decreased by simulated gastric fluid treatment but reduced by simulated intestinal fluid treatment remarkably. However, the capacity of sorghum hull scavenging ABTS and DPPH free-radical were decreased by the simulated digestion but not decreased by the trypsin treatment. The antioxidant activities of sorghum hull were changed by simulated digestion in vitro. The results of the present study could provide theoretical basis for the development and utilization of sorghum hull.
引文
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[14]Tugba Ozdal,Esra Capanoglu,Filiz Altay.A review on protein–phenolic interactions and associated changes[J].Food Research International,2013,51(2):954-970
[15]M A Hossain,Rahman Smm.Total phenolics,flavonoids and antioxidant activity of tropical fruit pineapple[J].Food Research International,2011,44(3):672-676
[16]Kriengsak Thaipong,Unaroj Boonprakob,Kevin Crosby,et al.Comparison of ABTS,DPPH,FRAP,and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].Journal of Food Composition&Analysis,2006,19(6-7):669-675
[17]L A Conde-Hernández,JáGuerrero-Beltrán.Total phenolics and antioxidant activity of Piper auritum and Porophyllum ruderale[J].Food Chemistry,2014,142:455-460
[18]Y Tian,Y Jiang,S Ou.Interaction of cellulase with three phenolic acids[J].Food Chemistry,2013,138(2-3):1022-1027
[19]Anaid Hernández-Jabalera,Isabel Cortés-Giraldo,Gloria Dávila-Ortíz,et al.Influence of peptidesphenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus[J].Food Chemistry,2015,178:346-357
[2]黄朝晖,陆平,杨楠,等.近红外光谱法测定高粱原花青素含量[J].食品科技,2008,2008(10):207-210
[3]刘隆嘉,董周永,冉东都,等.高粱壳红色素的超声提取工艺及其抗氧化性研究[J].2015
[4]罗欣月,石太渊,张佰清,等.响应面法优化氢氧化钠浸提高粱色素工艺[J].中国调味品,2016,41(6):147-152
[5]刘博,吴琼.超声波辅助萃取高粱红色素的研究[J].长春大学学报,2010,20(10):56-57
[6]王金亭.天然高粱红色素研究与应用进展[J].粮食与油脂,2012,(11):7-11
[7]李竹英,毛绍春,戴荣珍,等.红高粱色素的提取工艺及结构的初步分析[J].中国农学通报,2010,26(17):79-85
[8]Linda Dykes,Larry M Seitz,William L Rooney,et al.Flavonoid composition of red sorghum genotypes[J].Food Chemistry,2009,116(1):313-317
[9]Jungmin Kim,Yongsoon Park.Anti-diabetic effect of sorghum extract on hepatic gluconeogenesis of streptozotocin-induced diabetic rats[J].Nutrition&metabolism,2012,9(1):106
[10]Ill-Min Chung,Eun-Hye Kim,Min-A Yeo,et al.Antidiabetic effects of three Korean sorghum phenolic extracts in normal and streptozotocin-induced diabetic rats[J].Food Research International,2011,44(1):127-132
[11]Jia Tse Hoi,Curtis L Weller,Vicki L Schlegel,et al.Sorghum distillers dried grain lipid extract increases cholesterol excretion and decreases plasma and liver cholesterol concentration in hamsters[J].Journal of Functional Foods,2009,4(1):381-386
[12]Timothy P Carr,Curtis L Weller,Vicki L Schlegel,et al.Grain sorghum lipid extract reduces cholesterol absorption and plasma non-HDL cholesterol concentration in hamsters[J].The Journal of nutrition,2005,135(9):2236-2240
[13]Joseph M Awika,Lloyd W Rooney,Xianli Wu,et al.Screening methods to measure antioxidant activity of sorghum(Sorghum bicolor)and sorghum products[J].Journal of agricultural and food chemistry,2003,51(23):6657-6662
[14]Tugba Ozdal,Esra Capanoglu,Filiz Altay.A review on protein–phenolic interactions and associated changes[J].Food Research International,2013,51(2):954-970
[15]M A Hossain,Rahman Smm.Total phenolics,flavonoids and antioxidant activity of tropical fruit pineapple[J].Food Research International,2011,44(3):672-676
[16]Kriengsak Thaipong,Unaroj Boonprakob,Kevin Crosby,et al.Comparison of ABTS,DPPH,FRAP,and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].Journal of Food Composition&Analysis,2006,19(6-7):669-675
[17]L A Conde-Hernández,JáGuerrero-Beltrán.Total phenolics and antioxidant activity of Piper auritum and Porophyllum ruderale[J].Food Chemistry,2014,142:455-460
[18]Y Tian,Y Jiang,S Ou.Interaction of cellulase with three phenolic acids[J].Food Chemistry,2013,138(2-3):1022-1027
[19]Anaid Hernández-Jabalera,Isabel Cortés-Giraldo,Gloria Dávila-Ortíz,et al.Influence of peptidesphenolics interaction on the antioxidant profile of protein hydrolysates from Brassica napus[J].Food Chemistry,2015,178:346-357