姜黄精油的抗氧化活性研究
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摘要
姜黄为姜科姜黄属的多年生草本植物,是一种药食两用材料。采用水蒸汽蒸馏法提取了姜黄精油,研究了其对ABTS+自由基、羟自由基的清除率及其抑制亚油酸脂质过氧化的能力,通过MTS法研究了其对HepG2细胞的细胞毒作用,采用流式细胞技术评估了其在细胞水平的抗氧化能力。结果表明:姜黄精油对ABTS+自由基具有良好的清除效果,但其清除能力低于V_E;对羟自由基的清除效果非常明显,与V_E的清除能力相当;并且能有效抑制亚油酸脂质过氧化。姜黄精油在0.02%(v/v)浓度范围内没有明显的细胞毒作用,在此浓度范围内能有效清除HepG2细胞内的活性氧。由此表明,姜黄精油具有开发为安全天然的食品抗氧化剂的潜力。
Turmeric( Curcuma longa L.) is a plant belonging to the family of Zingiberaceae,it has been commonly used in Chinese traditional medicine and food coloring. In this study,the turmeric essential oil was extracted by steam distillation,and its antioxidant capacity was evaluated based on ABTS radical and hydroxyl free radical( ·OH) scavenging activities,inhibition of lipid peroxidation in linoleie acid. Its cytotoxic effect on Hep G2 cells was evaluated by mitochondrial- respiration- dependent 3-( 4,5- dimethylthiazol- 2- yl)- 2,5- diphenyltetrazolium( MTS) assay,the antioxidant effect in cell levels was investigated by flow cytometry. The results indicated that turmeric essential oil exhibited good scavenging activities against ABTS free radicals,but the scavenging rate was lower than that of V_E.The essential oil could significantly scavenge ·OH radicals,the scavenging rate was similar with that of V_E. And it could inhibit lipid peroxidation in linoleie acid. Within the concentration of 0.02%( v / v),the essential oil had no obvious cytotoxicity on Hep G2 cells,and could scavenge the reactive oxygen in them. It is suggested that turmeric essential oil could be developed as a food addictive of natural antioxidants.
Turmeric( Curcuma longa L.) is a plant belonging to the family of Zingiberaceae,it has been commonly used in Chinese traditional medicine and food coloring. In this study,the turmeric essential oil was extracted by steam distillation,and its antioxidant capacity was evaluated based on ABTS radical and hydroxyl free radical( ·OH) scavenging activities,inhibition of lipid peroxidation in linoleie acid. Its cytotoxic effect on Hep G2 cells was evaluated by mitochondrial- respiration- dependent 3-( 4,5- dimethylthiazol- 2- yl)- 2,5- diphenyltetrazolium( MTS) assay,the antioxidant effect in cell levels was investigated by flow cytometry. The results indicated that turmeric essential oil exhibited good scavenging activities against ABTS free radicals,but the scavenging rate was lower than that of V_E.The essential oil could significantly scavenge ·OH radicals,the scavenging rate was similar with that of V_E. And it could inhibit lipid peroxidation in linoleie acid. Within the concentration of 0.02%( v / v),the essential oil had no obvious cytotoxicity on Hep G2 cells,and could scavenge the reactive oxygen in them. It is suggested that turmeric essential oil could be developed as a food addictive of natural antioxidants.
引文
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[16]施琳,尉芹,赵忠,等.苦杏壳木醋液多酚对核桃油过氧化的抑制作用[J].食品科学,2013,34(5):76-80.
[17]Wolfe K L,Liu R H.Cellular antioxidant activity(CAA)assay for assessing antioxidants,foods,and dietary supplements[J].Journal of Agricultural and Food Chemistry,2007,55(22):8896-8907.
[2]Goze I,Alim A,Cetinus SA,et al.Antimicrobial,antioxidant,and antispasmodic activities and the composition of the Origanum acutidens(Hand.-Mazz.)letswaart[J].Journal of Medicinal Food,2010,13(3):705-709.
[3]Mechergui K,Coelho J A,Serra M C,et al.Essential oils of Origanum vulgare L.subsp.glandulosum(Desf.)letswaart from Tunisia:chemical composition and antioxidant activity[J].Journal of the Science of Food and Agriculture,2010,90(10):1745-1749.
[4]Jia H L,Ji Q L,Xing S L,et al.Chemical composition and antioxidant,antimicrobial activities of the essential oils of Thymus marschallianus Will.and Thymus proximus Serg[J].Journal of Food Science,2010,75(1):59-65.
[5]孙乃有,张卫.姜黄有效成分的提取及其油基色素制备[J].食品工业科技,2003,24(7):49-50.
[6]汤敏燕,汪洪武,孙凌峰.中药姜黄挥发油化学成分研究[J].江西师范大学学报:自然科学版,2000,24(3):274-276.
[7]石雪蓉,顾健,谭睿.姜黄挥发油抗肿瘤作用机制研究[J].中药药理与临床,2003,19(6):15-16.
[8]赵泽贞,温登瑰,魏丽珍,等.姜黄油抗突变作用机理进一步实验研究[J].癌变、畸变、突变,1999,11(2):75-77.
[9]Sindhu S,Chempakam B,Lee N K,et al.Chemoprevention by essential oil of turmeric leaves(Curcuma longa L.)on the growth of Aspergillus flavus and aflatoxin production[J].Food and Chemical Toxicology,2011,49(5):1188-1192.
[10]Singh S,Dass S S,Singh G,et al.Composition,in vitro antioxidant and antimicrobial activities of essential oil and oleoresins obtained from black cumin seeds(Nigella sativa L.)[J].Biomed Research International,2014,209(2):1-10.
[11]Chun S S,Vattem D A,Lin Y T,et al.Phenolic antioxidants from clonal oregano(Origanum vulgare)with antimicrobial activity against Helicobacter pylori[J].Process Biochemistry,2005,40(9):809-816.
[12]刘骏.结晶紫分光光度法测定Fenton反应产生的羟自由基[J].武汉工业学院学报,2005,24(2):53-55.
[13]Zainola M K,Abd-Hamida A,Yusof S.Antioxidative activity and total phenolic compounds of leaf,root and Petiole of four aeeessions of Centella asiatiea(L.)Urban[J].Food Chemistry,2003,81(4):575-581.
[14]Royall J A,Ischiropoulos H.Evaluation of 2',7'-dichlorofluorescin and dihydrorhodamine 123 as fluorescent probes for intracellular H2O2in cultured endothelial cells[J].Archives of Biochemistry and Biophysics,1993,302(2):348-355.
[15]张红城,赵亮亮,胡浩,等.蜂胶中多酚类成分分析及其抗氧化活性[J].食品科学,2014,35(13):59-65.
[16]施琳,尉芹,赵忠,等.苦杏壳木醋液多酚对核桃油过氧化的抑制作用[J].食品科学,2013,34(5):76-80.
[17]Wolfe K L,Liu R H.Cellular antioxidant activity(CAA)assay for assessing antioxidants,foods,and dietary supplements[J].Journal of Agricultural and Food Chemistry,2007,55(22):8896-8907.