Research of bioavailability and antioxidant activity of polyphenol in Lycium ruthenicum Murr
-
摘要: 以黑果枸杞为原料,研究了化学提取法和体外消化法两种不同提取方式对多酚含量的影响。同时,采用DPPH、FRAP、ABTS和ORAC四种不同方法测定了枸杞提取物的抗氧化性。结果表明,体外消化处理后的总酚和总花色苷含量低于化学提取法,而酚酸含量则高于后者;总体上,化学提取法的抗氧化性高于体外消化法;两种提取方法处理后的总酚和总花色苷与各化学抗氧化值均有较高的线性相关性(R2>0.83)。而体外消化法中,酚酸与各化学抗氧化值的相关性(R2>0.68)明显高于化学提取法(R2>0.03)。Abstract: The effect of chemical extraction ( i.e., extracts) and in vitro digestion ( i.e., digesta) method on the polyphenol content of Lycium ruthenicum Murr was investigated in this paper. Four different methods including DPPH, FRAP, ABTS, and ORAC were used to measure its antioxidant activity.The results showed that digesta had more free phenolic acids ( FPA) , but less total phenolic content ( TPC) and total anthocyanin content ( TAC) than extracts.The antioxidant activity of the extracts was higher than digesta.The correlations were high between TPC, TAC and chemical antioxidant activity ( R2> 0.83) .FPA were better correlated with the chemical antioxidant assays in digesta ( R2> 0.68) than extracts ( R2> 0.03) .
-
Keywords:
- Lycium ruthenicum Murr. /
- phenolics /
- in vitro digestion /
- antioxidant activity
-
[1] 甘青梅.浅述藏药的研究[J].中草药, 2001, 32 (4) :371-373. [2] 张绘芳, 李霞, 王建刚, 等.塔里木河下游植物群落结构特征分析[J].生态环境, 2007, 16 (4) :1 219. [3] Dhar P, Tayade A, Ballabh B, et al.Lycium ruthenicum Murray:a less-explored but high-value medicinal plant from trans-himalayan cold deserts of ladakh, India[J].Plant Archives, 2011, 11 (2) :583-586.
[4] 李彩霞, 焦扬, 梁倩倩, 等.黑果枸杞提取物抗氧化性研究[J].食品工业科技, 2006, 27 (10) :55-57. [5] Rufián-Henares J A, Delgado-Andrade C.Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals[J].Food Research International, 2009, 42 (3) :394-400.
[6] Pastoriza S, Delgado-Andrade C, Haro A, et al.A physiologic approach to test the global antioxidant response of foods.the GAR method[J].Food Chemistry, 2011, 129 (4) :1926-1932.
[7] Bao J, Cai Y, Sun M, et al.Anthocyanins, flavonols and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their color properties and stability[J].Journal of Agricultural and Food Chemistry, 2005, 53 (6) :2327-2332.
[8] Zhou S H, Fang Z X, LüY, .Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb.et Zucc.) pomace[J].Food Chemistry, 2009, 112 (2) :394-399.
[9] Benzie I F F, Strain J J.The ferric reducing ability of plasma (FRAP) as a measure of‘‘antioxidant power’’:The FRAP assay[J].Analytical Biochemistry, 1996, 239 (1) :70-76.
[10] Wang H, Cao G H, Prior R L.Total antioxidant capacity of fruits[J].Journal of Agricultural and Food Chemistry, 1996, 44 (3) :701-705.
[11] Bermúdez-Soto M J, Tomás-Barberán A F, García-Conesa M T.Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion[J].Food Chemistry, 2007, 102 (3) :865-874.
[12] Tagliazucchi D, Verzelloni E, Bertolini D, et al.In vitro bioaccessibility and antioxidant activity of grape polyphenols[J].Food Chemistry, 2010, 120 (2) :599-606.
[13] Huang H Z, Sun Y J, Lou S T, et al.In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb.et Zucc.) fruits:A comparison with traditional methods[J].Food Chemistry, 2014, 146:363-370.
[14] Gumienna M, Lasik M, Czarnecki Z.Bioconversion of grape and chokeberry wine polyphenols during simulated gastrointestinal in vitro digestion[J].International Journal of Food Science and Nutrition, 2011, 62 (3) :226-233.
计量
- 文章访问数: 177
- HTML全文浏览量: 20
- PDF下载量: 1465
下载:
