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海带多酚的纯化及其抗氧化活性研究 总被引:1,自引:0,他引:1
利用XDA-l大孔吸附树脂纯化海带多酚,并通过测定1,1-二联苯基-2-苦肼自由基(DPPH.)、羟自由基(.OH)、超氧阴离子自由基(O-2.)清除率,还原力,亚油酸体系脂质过氧化抑制活性及Fe2+的螯合作用研究其抗氧化活性。结果表明,XDA-l大孔吸附树脂能有效提高海带多酚的纯度。海带多酚对DPPH.、.OH、O-2.都有较强的清除活性,其中对.OH清除活性显著高于茶多酚,DPPH.清除活性与茶多酚相当;其还原力和抑制亚油酸过氧化能力高于茶多酚;其螯合Fe2+能力与抑制亚油酸过氧化能力一致。海带多酚具有较强的抗氧化活性,是一类潜在的海洋生物天然抗氧化剂。 相似文献
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利用LSA-10大孔吸附树脂纯化花生壳多酚,并通过测定1,1-二联苯基-2-苦肼自由基(DPPH·)、羟自由基(·OH)、超氧阴离子自由基(O2-·)清除率,还原力及亚油酸体系脂质过氧化抑制活性研究其抗氧化活性。结果表明,LSA-l0大孔吸附树脂能有效提高花生壳多酚的纯度。花生壳多酚对DPPH·、·OH、O2-·都有较强的清除活性,其中对DPPH·和O2-·清除活性显著高于茶多酚;其抑制亚油酸过氧化能力高于茶多酚。花生壳多酚具有较强的抗氧化活性,是一类潜在的天然抗氧化剂。 相似文献
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目的:比较研究石榴皮、石榴汁、石榴渣多酚提取物的抗氧化活性。方法:通过测定多酚的总还原力、超氧阴离子自由基清除能力、羟自由基清除能力、DPPH·清除能力和对脂质过氧化的抑制能力五个指标评判和比较三种石榴多酚的体外抗氧化活性。结果:还原能力强弱为石榴渣多酚>石榴皮多酚>石榴汁多酚;对超氧阴离子自由基的清除能力顺序为:石榴渣多酚>石榴汁多酚>石榴皮多酚;清除羟自由基能力大小为:石榴汁多酚>石榴渣多酚>石榴皮多酚;对DPPH自由基的清除能力大小为:石榴汁多酚>石榴渣多酚>石榴皮多酚;对脂质过氧化的抑制能力强弱为:石榴渣多酚>石榴汁多酚>石榴皮多酚。结论:三种石榴多酚均具有较强的体外抗氧化和清除自由基活性,不同的评价体系,反应出的抗氧化能力高低不同。总体来说,石榴渣多酚和石榴汁多酚的抗氧化活性要高于石榴皮多酚,这可能与多酚组成有关。 相似文献
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肉桂精油抗氧化性能及清除自由基能力的研究 总被引:4,自引:0,他引:4
对肉桂精油(CEO)的抗氧化和清除游离基活性的比较是基于总体抗氧化能力、清除超氧阴离子自由基能力、清除羟基自由基能力、抗亚油酸脂质过氧化能力、清除DPPH自由基5个方面,并与其他的合成抗氧化剂如BHT、PG做比较。实验结果表明,在一定浓度范围内,CEO的羟自由基清除能力强于BHT和PG;清除超氧阴离子自由基的能力强于PG;清除DPPH自由基能力、抗氧化活性比BHT和PG弱;CEO抑制亚油酸的过氧化能力比BHT和PG略弱。实验表明了CEO在某些方面具有良好的抗氧化效果。 相似文献
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合浦珠母贝抗氧化肽的性质及应用研究 总被引:1,自引:1,他引:0
以合浦珠母贝肉抗氧化肽为原料,研究其抗氧化活性、DPPH自由基清除率、超氧阴离子清除能力、羟自由基清除能力、亚油酸过氧化反应、红细胞溶血实验、保湿活性及添加到化妆品中的抗氧化效果。结果表明:合浦珠母贝肉抗氧化肽具有较强的抗氧化能力,DPPH自由基清除率为77.7%;超氧阴离子清除率为46.3%;羟自由基清除率为33.5%;抗亚油酸过氧化能力和抑制膜脂质过氧化能力均较强;具有良好的吸湿及保湿能力。合浦珠母贝抗氧化肽在营养霜中的最佳添加量为1%,此时DPPH自由基清除率和羟自由基清除率分别为48.34%±2.96%、33.52%±2.34%,具有良好的抗氧化活性和稳定性,为合浦珠母贝抗氧化肽在化妆品种的应用提供了理论基础。 相似文献
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苹果中原花青素的提取及其抗氧化活性研究 总被引:5,自引:0,他引:5
对从苹果中提取原花青素的工艺进行了研究,考察了提取温度、时间、pH值、料液比以及提取溶剂等因素的影响,在单因素试验的基础上,通过正交试验筛选出最佳的提取工艺条件,即以80%的乙醇为溶剂、料液比为1∶10、pH值为6.0、提取温度80℃、浸提3次、每次浸提120min,在此条件下,原花青素的得率为0.116%。在抗氧化试验中,以Vc做对照,结果表明,原花青素具有很强的抗氧化活性。 相似文献
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Jan Oszmianski Michal Wolniak Aneta Wojdylo Iwona Wawer 《Journal of the science of food and agriculture》2007,87(4):573-579
Clear and cloudy apple juices from Idared and Champion varieties were studied for their radical‐scavenging effects. The polyphenolic content and composition of the juices before and after thiolysis were determined by high‐performance liquid chromatography with diode array detection. Cloudy juices, especially that prepared from Champion variety, had a higher content of procyanidins than clear juices. Radical‐scavenging activity was measured by electron paramagnetic resonance (EPR) spectroscopy using the stable 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical. All juices showed long‐lasting radical‐scavenging activity, and EPR spectra were recorded over time to follow the reaction kinetics. Scavenging of DPPH showed pseudo‐first‐order kinetics, which might be expected in the presence of polymerised antioxidants that prevent closer contact between the DPPH radical and hydroxyl groups. The content of polymeric procyanidins showed a linear dependence on the rate constant, suggesting that these compounds are mainly responsible for time‐extended radical‐scavenging activity. The antioxidant properties of apple juices were much better reproduced by EPR spectroscopy than by UV–visible measurements. The former method is especially sensitive to the concentration of polymerised or bound procyanidins, whilst the latter method requires transparent (clear) samples. Apple juices, especially cloudy ones, are a rich source of natural antioxidants that may be used in the pharmaceutical or food industry. Copyright © 2006 Society of Chemical Industry 相似文献
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为探讨苹果叶多酚抗氧化性及抗菌性,以7个品种苹果成熟叶为试材,采用Folin-ciocalteu法测定总酚含量,FRAP法、DPPH·清除法、超氧阴离子自由基清除法和ABTS+·法评价体外抗氧化活性,琼脂孔扩散法和最小抑菌浓度(MIC)评价秦冠叶对5种受试致病菌的抑菌性。结果表明:7个品种苹果叶中,秦冠、秦阳和红盖露抗氧化能力较强,密脆、富士、红星和黄元帅较弱。秦冠叶多酚对大肠杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌LT2的MIC均为25μg/m L,对志贺氏菌和阪崎肠杆菌的MIC为50μg/m L,其抑菌效果明显优于其含有的各种单酚,且抑菌性是茶多酚的3~4倍。从苹果叶中提取的多酚物质是食品抗氧化剂抗菌剂的潜在来源。 相似文献
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Zuoyi Zhu Yu Zhang Wei Wang Zhongping Huang Junhong Wang Xue Li Suling Sun 《International Journal of Food Science & Technology》2021,56(5):2471-2480
High-temperature fermented apple is a new fermented product with characteristic black appearance, which is prepared through natural fermentation of whole fresh apple at controlled high temperature (60–90 °C) and humidity (relative humidity of 50–90%). In this work, melanoidins from high-temperature fermented apple were obtained by ultrafiltration and subsequent diafiltration. The structural characterisation of melanoidins was investigated in the present study. Results showed that the molecular weight of the obtained melanoidins was about 179 kDa and the melanoidins were comprised primarily of furans by pyrolysis–gas chromatography–mass spectrometry. Antioxidant activities of the high-temperature fermented apple and its melanoidins were evaluated by ABTS, DPPH, hydroxyl radicals, ferric reducing antioxidant power and Fe2+-chelating assays. Both high-temperature fermented apple and its melanoidins showed extremely high antioxidant activities in scavenging hydroxyl radicals. High correlation between the antioxidant activity assayed methods and the physicochemical characteristics of melanoidins was obtained. The contribution of melanoidins to the total antioxidant capacity of high-temperature fermented apple was determined. 相似文献
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During dehydration at different temperatures (60, 70 and 80 °C) of Amasya and Golden Delicious apple cultivars, changes in colour, polyphenoloxidase activity (PPO), browning index and hydroxymethylfurfural (HMF) content were studied. Effects of dehydration time on the L* values of both cultivars were not significant. Only Amasya samples dehydrated at 80 °C were found to have significantly higher L* values than the remaining samples. In all cases, Golden Delicious samples had higher L* values than those of the Amasya cultivar. a* values of samples increased within the first hour of dehydration and then remained almost unchanged. The enzyme activity showed a rapid decrease in the first hour of dehydration and residual enzyme activities (%) reached 9.8%, 5.3% and 4.5% for Amasya, and 17.4%, 10.3% and 4.6% for the Golden Delicious cultivar at 60, 70 and 80 °C, respectively. In all final samples the residual enzyme activities were around 1%. The highest browning values were observed at the second hour of dehydration at 60 and 70 °C and the first hour of dehydration at 80 °C. In all conditions Amasya apples had a higher browning tendency. The presence of HMF was detected only at the 4th hour of dehydration at 80 °C for both cultivars. Effects of dehydration temperature on colour and PPO of the final product were insignificant. However, an important effect of temperature was determined on the browning index of Golden Delicious samples. The lowest browning tendency was measured on samples dehydrated at 80 °C. The results showed that cultivar and dehydration temperature had considerable effect on the browning of apple slices. Copyright © 2006 Society of Chemical Industry 相似文献
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Influence of processing and storage on the antioxidant activity of apple derivatives 总被引:2,自引:0,他引:2
Giampiero Sacchetti Emiliano Cocci GianGaetano Pinnavaia Dino Mastrocola & Marco Dalla Rosa 《International Journal of Food Science & Technology》2008,43(5):797-804
The antioxidant activity of seven apple varieties was determined on fresh fruits and processed products (dried fruits and purees) and during storage. The antioxidant activity of apples correlated with the total phenol concentration but not with ascorbic acid concentration. Apple derivatives showed a lower antioxidant activity than the counterparts of the fresh fruits and the occurrence of browning phenomena during processing resulted in lower antioxidant activity. Dried fruits showed higher antioxidant activity per gram of dried matter than fruit purees probably because of the lower total thermal effect of processing. The antioxidant activity of all products increased within the first month of storage, and then declined. The extent of early increase was related to the polyphenol content of the fruit. Packaging conditions further influenced the antioxidant activity increase during storage possibly by affecting the oxygen availability. 相似文献