Efficient sorption of polyphenols to soybean flour enables natural fortification of foods

The present study demonstrated that defatted soybean flour (DSF) can sorb polyphenols from blueberry and cranberry juices while separating them from sugars. Depending on DSF concentration and juice dilution, the concentration of blueberry anthocyanins and total polyphenols sorbed to DSF ranged from 2-22 mg/g and 10-95 mg/g, respectively while the concentration of anthocyanins and proanthocyanidins in cranberry polyphenol-enriched DSF ranged from 2.5-17 mg/g and 21-101 mg/g, respectively. Blueberry polyphenols present in one serving of fresh blueberries (73 g) were delivered in just 1.4 g of blueberry polyphenol-enriched DSF. Similarly, one gram of cranberry polyphenol-enriched DSF delivered the amount of proanthocyanidins available in three 240 ml servings of cranberry juice cocktail. The concentration of blueberry anthocyanins and total polyphenols eluted from DSF remained constant after 22 weeks of incubation at 37 °C, demonstrating the high stability of the polyphenol-DSF matrix. LC-MS analysis of eluates confirmed that DSF retained major cranberry and blueberry polyphenols intact. Blueberry polyphenol-enriched DSF exhibited significant hypoglycaemic activities in C57bl/6J mice, and cranberry polyphenol-enriched DSF showed antimicrobial and anti-UTI activities in vitro, confirming its efficacy. The described sorption process provides a means to create protein-rich food ingredients containing concentrated plant bioactives without excess sugars, fats and water that can be incorporated in a variety of scientifically validated functional foods and dietary supplements.     

Evaluation of Antimicrobial,Antioxidant Activities,and Nutritional Values of Fermented Foxtail Millet Extracts by Lactobacillus paracasei Fn032

Solid-state bioprocessing of foxtail millet by Lactobacillus paracasei Fn032 is a biotechnological strategy to produce fermented foxtail millet meal with more beneficial components. The objective of this study was to evaluate the antioxidant, antimicrobial properties and nutritional values of water extracts from fermented foxtail millet flour and its bran with and without protease. Fermented foxtail millet flour with added protease extract showed higher scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals as well as reducing power than fermented foxtail millet flour and fermented foxtail millet bran extracts. Both extracts, fermented foxtail millet flour and fermented foxtail millet flour with protease, showed significant (P < 0.05) effectiveness inhibition abilities on microbial growth when compared with fermented foxtail millet bran extracts. Amino acid profile revealed that fermented foxtail millet flour with protease, with relatively strongest antioxidant, antimicrobial activity, also had the highest total hydrophobic amino acids content (51.39%) and hydrophobic index (8.47 Kj/mol amino acid residue). Moreover, fermented foxtail millet flour with protease revealed the highest protein content, predicted protein efficiency ratio, and protein digestibility. Molecular weight of the whole extracts varied from 180–5000 Da. Based on the results obtained, fermented foxtail millet flour extracts were relatively effective in the antioxidant, antimicrobial properties assayed and might be potential biological values for application in food products.     

Bioaccessible nutrients and bioactive components from fortified products prepared using finger millet (Eleusine coracana)

BACKGROUND: Finger millet (Eleusine coracana), a staple food in semi‐arid parts of the world, is a rich source of nutrients and bioactive components comparable to rice and wheat but with higher fibre content. Unprocessed and processed finger millet (whole flour (WFM), sieved flour (SFM), wafers and vermicelli with altered matrices (added Fe or Zn or reduced fibre)) were analysed for chemical composition, bioaccessible Fe, Zn and Ca, in vitro digestible starch (IVSD) and protein (IVPD) and bioactive components (polyphenols and flavonoids). RESULTS: WFM and SFM flours differed significantly in their composition. Sieving decreased the content of both nutrients and antinutrients in WFM but increased their digestibility/bioaccessibility. WFM products with Zn and Fe showed highest IVPD, whereas SFM products with Fe showed highest IVSD. Products with externally added Fe and Zn showed maximum bioaccessibility of Fe and Zn respectively. WFM had the highest levels of total polyphenols and flavonoids, 4.18 and 15.85 g kg^?1 respectively; however, bioaccessibility was highest in SFM vermicelli. CONCLUSION: The availability of nutrients and bioactive components was influenced by both processing methods and compositional alterations of the food matrix in finger millet products, and bioaccessibility of all constituents was higher in vermicelli (wet matrix) than in wafers (dry matrix). Copyright © 2012 Society of Chemical Industry     

挤压和发酵对小米多肽ACE抑制活性及抗氧化作用的影响

以小米为原料,制备具有血管紧张素转换酶(ACE)抑制作用的食源性活性多肽。采用挤压和发酵的方法对小米粉进行处理,研究其对小米蛋白消化率的影响,同时对在胃蛋白酶-胰酶水解条件下得到的小米多肽进行ACE抑制活性和抗氧化能力分析。结果表明,相比于原粉,挤压和发酵对小米多肽的ACE抑制活性和抗氧化能力都有显著的影响(P<0.01);挤压对小米蛋白消化率的影响较大(53.11%);挤压小米蛋白水解肽具有较强的ACE抑制活性(IC50=0.057 mg肽/mL)、DPPH自由基清除能力(10.99μmol/g肽)和铁离子还原能力(82.92μmol/g肽)。     

Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities

The aim of this study was to determine the content of total free and bound phenolics, free and bound flavonoids, anthocyanins, and alkaloids and the profile of polyphenols of edible ripe pods of Prosopis alba and Prosopis nigra.P. alba flour showed significantly higher total (sum of Free- and Bound) phenolic content and total flavonoid compounds than P. nigra (p < 0.05) while P. nigra had higher concentrations of anthocyanins than P. alba (p < 0.05). The P. nigra flour shows a pattern characterized by the occurrence of anthocyanins as well as 14 flavonoid glycosides, with higher chemical diversity than P. alba, which shows 8 flavonoid glycosides as relevant constituents. The main compounds were quercetin O-glycosides and apigenin-based C-glycosides. The phenolic composition of two South American algarrobo pod flour is presented for the first time. P. nigra pods having higher content of anthocyanins are darker (purple) than those of P. alba (light brown). Furthermore, the sugar-free polyphenolic extracts of P. nigra and P. alba as well as anthocyanins enriched extracts from P. nigra showed antioxidant activity. P. nigra and P. alba polyphenolic extracts showed activity against a pro-inflammatory enzyme. In conclusion, algarrobo pods meal contained biologically active polyphenols, with a positive impact on human health.     

浆果果汁加工工艺及其功效成分研究进展

以蓝莓、桑葚、花楸等为代表的浆果富含花青素、多酚等生物活性物质,具有很高的营养价值和经济价值。虽然我国浆果资源丰富,但受限于不耐贮藏、运输困难等问题,造成了资源的严重浪费。果汁加工技术不但可以有效解决上述问题,也是实现浆果资源深加工的重要手段。本文以护色、破碎榨汁、澄清、杀菌等关键操作工序和技术为出发点,论述了国内外浆果果汁加工工艺研究进展,并对常见技术的应用现状进行了分析。同时,针对花青素、多酚、黄酮等功能性成分,综述了浆果果汁具有的抗衰老、抗肿瘤、预防心血管疾病等功效作用,并对其进一步研究提出了建议。     

Genotype and growing season influence blueberry antioxidant capacity and other quality attributes

Forty‐two blueberry cultivars (thirty‐six Vaccinium ashei, three V. ashei derivative hybrids and three northern highbush standards) were evaluated for their antioxidant capacities and other fruit quality attributes over two growing seasons. Total anthocyanins, phenolic content and antioxidant capacities varied substantially among species and cultivars. ‘Early May’ (V. ashei) had the highest amounts of anthocyanins, phenolics and antioxidant capacity. Cultivars from V. ashei hybrid derivatives had lower mean antioxidant components than those from northern highbush standards or V. ashei. The antioxidant capacity, as well as total anthocyanins and phenolics, had significant cultivar × year interactions. Correlation coefficient between years for total anthocyanins, total phenolics and oxygen radical absorbance capacity were high with values of 0.86, 0.81 and 0.93, respectively. Similar interactions were observed for soluble solids content (SSC), sugar, titratable acid and organic acids among cultivars both within and across the growing seasons. Correlation coefficients between years for SSC, fructose, glucose and sucrose were 0.78, 0.71, 0.83 and 0.96, respectively. Fructose and glucose were detected as two major sugars with sucrose as a minor constituent. ‘Clara’ contained the highest amounts of SSC and sugars, while ‘Satilla’ had the lowest. In general, V. ashei cultivars had a higher mean SSC and sugar contents than did the hybrid derivatives or the northern highbush standards. Cultivars of V. ashei contained higher malic acid than citric acid, whereas in hybrid derivatives and northern highbush cultivars, citric acid was the predominant organic acid. The diversity in the amount of these fruit quality attributes and antioxidant capacities presents a great opportunity for genetic improvement of blueberries through breeding programmes. The objective of the study was to identify blueberry cultivars with high antioxidant activity and good fruit quality, so they can be used as parents for future blueberry breeding programmes to develop new cultivars with higher antioxidant activity.     

谷糠多酚对酒精性胃黏膜损伤的保护作用

目的：初步阐明谷糠多酚对酒精性胃黏膜损伤的保护作用以及具体分子机制,为谷糠多酚在饮酒人群胃黏膜损伤营养干预方面的应用提供科学依据。方法：雄性Wistar大鼠连续3 周每天灌胃50 mg/kg mb谷糠多酚,干预结束后通过灌胃体积分数75%乙醇溶液建立急性酒精性胃黏膜损伤模型;利用不同剂量（1～15 μg/mL）谷糠多酚对人胃黏膜上皮细胞（GES-1）处理24 h,继而通过1 000 mmol/L酒精继续作用12 h建立酒精性GES-1细胞损伤及干预模型;通过解剖观察大鼠胃组织形态学及病理结构,评价谷糠多酚对大鼠胃黏膜组织的保护作用;结合细胞形态变化及存活情况评价谷糠多酚对GES-1细胞的保护作用;通过测定氧化应激和细胞凋亡相关指标,评价谷糠多酚对急性酒精性胃黏膜损伤大鼠及GES-1细胞的抗氧化和抑制凋亡能力的影响。结果：谷糠多酚可以有效预防酒精引起的大鼠胃黏膜及GES-1细胞损伤,极显著缓解酒精引起的GES-1细胞活性氧（reactive oxygen species,ROS）水平升高（P＜0.01）;同时极显著缓解大鼠胃黏膜组织和GES-1细胞中丙二醛（methane dicarboxylic aldehyde,MDA）水平升高（P＜0.01）,提高超氧化物歧化酶（superoxide dismutase,SOD）活力,明显抑制酒精引起的细胞凋亡。结论：谷糠多酚能够通过缓解酒精引起的胃黏膜上皮细胞氧化损伤从而保护胃黏膜。     

Enzyme‐assisted solvent extraction for extraction of blueberry anthocyanins and separation using resin adsorption combined with extraction technologies

Blueberry anthocyanins are the major active ingredients of blueberry with a variety of biological activities. The scale extraction and separation of blueberry anthocyanins could contribute to their application in drugs, cosmetics, food additives and so on. In this study, using combined technologies to high‐efficient extraction and separation of blueberry anthocyanins was developed. Under the optimum extraction conditions of first 0.3% cellulose and pectinase with 2:1 (m/m) at 37 °C for 4 h and then 1% citric acid‐acidified 75% (v/v) ethanol at 37 °C for 6 h, as high as 25% extraction rate of blueberry anthocyanins was obtained. By ethyl acetate extraction in triplicate and then D101 resin column chromatography, up to 49.6% purity of blueberry anthocyanins was obtained based on UV–vis analysis. The scale‐up extraction and separation of blueberry anthocyanins were carried out. This method was simple but effective, and easy scalable at industrial purpose.     

富硒蓝莓全果果酒发酵工艺优化及抗氧化活性研究

以酵母JK10酿造蓝莓果酒为对照,以富硒酵母酿造富硒蓝莓全果果酒。通过单因素试验及正交试验优化富硒蓝莓全果果酒发酵工艺,考察其体外抗氧化活性,并对各检测指标进行相关性分析。结果表明,蓝莓全果果酒最佳发酵工艺为：富硒酵母接种量4.5%、初始糖度22 °Bx,初始pH 4.0。在此优化条件下,富硒蓝莓全果果酒感官评分和酒精度分别达到88.12分、13.23%vol,硒含量、总多酚、总黄酮、总花色苷含量分别为21.43 mg/L、1 256.28 mg/L、268.23 mg/L、19.56 mg/L,其对1,1-二苯基-2-三硝基苯肼（DPPH）、2,2'-联氮双（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS）、羟自由基的清除率分别为72.43%、53.47%、82.16%,均显著高于对照（P＜0.05）。总多酚、总黄酮、总花色苷与硒呈显著正相关（P＜0.05）,硒、总多酚、总黄酮、总花色苷与清除自由基活性呈显著正相关（P＜0.05）。     

Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation

Ginger nut biscuits are popular traditional biscuits which contain honey. In order to improve their nutritive profile and functionality, standard formulation based on wheat flour was substituted with buckwheat flour at three levels (30%, 40%, 50%). The quality attributes (chemical composition, microelements, bioactive compounds (total polyphenols, rutin, quercetin), antioxidative potential, textural and sensory properties) were compared to control biscuit (based on wheat flour) and biscuits substituted with rye at the same levels, since rye is used as an ingredient which improves the quality of ginger nut biscuits. Substitution with buckwheat flour resulted in a significant increase (p < 0.05) in protein, Zn, total polyphenols, antioxidative and chelating activity. Total dietary fibre, Cu, Mn and Fe contents also increased but did not exceed those in rye substituted biscuits. Consumption of 100 g of enriched biscuits could contribute to reaching ≈18–22% (buckwheat) and 16–17% (rye) of the estimated daily average total polyphenols intake, respectively. With the contents of rutin and quercetin at 3.96–6.57 mg/100 g d.b. and 0.087–0.214 mg/100 g d.b., respectively, buckwheat substituted biscuits may significantly contribute to total dietary flavonoid intake and meet the demands of preventive nutrition. Buckwheat enriched biscuits were rated higher regarding sensory attributes, softness and fracturability as compared to control but lower compared to rye supplemented biscuits.     

荔枝加工副产物研究进展

荔枝加工副产物主要包括荔枝壳和荔枝核。荔枝壳含有较高的花青素和其它多酚类物质,具有抗氧化、抗肿瘤、降血脂等功能,可用于开发功能食品和食用色素。荔枝核含有皂苷、多酚、脂肪酸等功能成分,具有降血糖、降血脂、抗病毒、护肝等功效,可用于开发功能食品和药品;此外,荔枝核还含有丰富的淀粉,可用于生产淀粉和酒精。多层次分级综合利用是将来荔枝副产物开发利用的发展方向。     

Antioxidant potential of wheat flour chapattis as affected by incorporating barley flour

Whole wheat flour was replaced with whole barley flour at levels of 28, 56 and 84 g/100 g to prepare chapattis and their antioxidant properties were evaluated before and after baking. The total phenolic content (TPC) in wheat flour was 2062 μg ferulic acid equivalents/g, total flavonoid content (TFC) was 966 μg catechin equivalents/g and antioxidant activity was 12.3% and they increased by 57.1, 101 and 22.6%, respectively upon incorporating barley flour at the highest level. Baking significantly decreased the TPC by up to 17.0% and TFC by up to 30.7% however the AOA increased by 13%. Barley flour incorporation significantly increased the reducing power which upon baking showed an insignificant decrease. Polyphenol oxidase (PPO) activity significantly increased by up to 109% upon incorporating barley flour however baking lowered PPO activity by 67.9%. Chapattis containing barley flour can be used to deliver the bioactive components of barley.     

球磨改性对小米全粉理化特性及其面条品质特性的影响

小米兼具营养价值与药用价值,为提高小米的附加值和小米面条的加工品质,本实验利用球磨技术对小米全粉进行改性处理,探究不同球磨处理时间（0.5、1、2、4、6、8 h）对小米全粉营养成分、水合特性、糊化特性、流变特性、结晶结构及面条品质的影响,并分析部分理化性质与面条品质的相关性。结果表明,随着球磨时间延长,小米全粉的结晶结构破坏较明显,损伤淀粉质量分数显著增加,直链淀粉质量分数不断减少（除8 h外）,面粉亮度由77.27升至81.37。同时,球磨处理使小米全粉峰值黏度、谷值黏度和最终黏度均显著上升（P＜0.05）,分别由1 478、665 Pa·s和1 384 Pa·s提升至3 271（球磨1 h）、982 Pa·s（球磨2 h）和2 199 Pa·s（球磨2 h）,同时使水合特性（持水力、膨润力）显著提升（P＜0.05）。当球磨时间为4 h时,面团的凝胶网状结构愈发均匀致密,制作的小米面条质构、蒸煮品质均最佳。相关性分析结果表明,面条质构特性（弹性、胶黏性、咀嚼性）、感官品质（色泽、外观、黏性）与直链淀粉质量分数呈极显著负相关（P＜0.01）,与损伤淀粉和支链淀粉质量分数整体上呈极显著正相关（P＜0.01）。面条的蒸煮品质（断条率）与直链淀粉质量分数呈极显著正相关（P＜0.01）,与损伤淀粉和支链淀粉质量分数呈极显著负相关（P＜0.01）;且糊化黏度与面条品质相关性也较强。综合分析,球磨技术对小米全粉的改性处理可用于生产较高品质的小米面条。     

Quality characteristics of biscuits prepared from finger millet seed coat based composite flour

Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.5–12% protein, 2.6–3.7% fat and 40–48% dietary fibre, besides 3–5% polyphenols and 700–860 mg/100 g of calcium. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480–1690 g compared to control biscuits (1560 g). The biscuits were of mild grey colour (ΔE = 40–50) and exhibited higher protein, dietary fibre and calcium contents. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour.     

Antioxidant activity,anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation

Frozen rabbiteye blueberries (Vaccinium ashei) were processed into juice (BJ), wines made without (BW1) or with (BW2) skin contact fermentation, and vinegars made from BW1 (JV), BW2 (WV) or blueberries (BV). Total phenolics, total anthocyanins, antioxidant activities (beta-carotene bleaching assay and ferric thiocyanate assay), and antiradical activity (DPPH radical-scavenging method) of these fluid products were determined. The differences in total anthocyanin contents of all blueberry products were significant. The BW2 had the highest content of anthocyanins and polyphenols and the highest beta-carotene bleaching activity and antiradical activity. Acetification decreased total anthocyanin content, total polyphenols and antioxidant activities. Correlations indicate that anthocyanins made significant contributions than did phenolics to antioxidant activities of products. The abilities of BJ, BW1 (wine from blueberry juice), and BW2 to inhibit linoleic acid peroxidation were high (∼95%). The abilities of vinegar products to inhibit linoleic acid peroxidation were low. The results indicate that skin-contact fermentation is a better method for obtaining higher antioxidant activity of blueberry products. Also, acetification significantly decreased anthocyanins and antioxidant activities.     

Recovery of polyphenols from olive mill wastewater using drowning-out crystallization based separation process

Olive oil extraction generates a large amount of olive mill wastewater (OMW) (10 million ton/year), requiring specific management to minimize its potential negative impact on the environment. However, OMW is a rich source of polyphenols having a wide range of bioactivities. For that reason, the selective recovery of polyphenols from OMW provides the double opportunity to obtain bioactive compounds and to reduce its phytotoxicity.The present study relates to a highly efficient and novel method, using green technology, for obtaining a natural bioactive concentrate rich in polyphenols from OMW. The clean technology integrates centrifugation, batch evaporation and drowning-out crystallization-based separation process, for the separation of polyphenols from the different components present in OMW, based on the solubility behavior changing after addition of ethanol, accepted as food grade. Further, batch evaporation was applied for the regeneration of ethanol for sustainable process. Consequently, the proposed method provides a highly-concentrated polyphenols isolate (up to 75% (w/w)), with up to (510 mg/g) of the polyphenols content being hydroxytyrosol. The recovered polyphenols can be of interest for the food industry, cosmetic industry, or pharmaceutical industry.Industrial relevanceDrowning-out separation process by ethanol was found useful to achieve the main target for the recovery of polyphenols from OMW. Polyphenol concentration increased considerably by the proposed method based on the solubility behavior changing after addition of ethanol, a food grade solvent. Furthermore, batch evaporation was carried out for the regeneration of ethanol, which can be reused in the process. Polyphenols concentrate (up to 75% (w/w)) developed in this study have the potential for application in food industry (e.g. to develop a premium olive oil containing 1000 ppm of polyphenols, or developing e.g. grape juice with enhanced polyphenols content), or into cosmetics (e.g. developing a lotion/hand cream with high antioxidant content), or into pharmaceutics (e.g. developing capsules high polyphenols content; which could also be considered as food supplement).     

Evaluation of antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine coracana)

Phenolic acids from finger millet (Eleusine coracana) milled fractions (whole flour, seed coat, 3%, 5% and 7%) were isolated and their antioxidant and antimicrobial properties were evaluated. Acidic methanol extracts from seed coat to whole flour were rich in polyphenol content and were found to be stable up to 48 h at pH 4, 7, and 9 as studied by ultraviolet spectroscopy. Diadzene, gallic, coumaric, syringic and vanillic acids were identified as major phenolic acids from the extracted phenolics. Diadzene content was highest in concentration in the 5% flour. The reducing power of seed coat extract was significantly (p < 0.05) higher than that of whole flour extract. Antioxidant activity (AA) as determined by the β-carotene–linoleic acid assay indicated that the AA was highest in seed coat extract (86%), whilst at the same concentration it was only 27% in the whole flour extract. The seed coat extract showed higher antimicrobial activity against Bacillus cereus and Aspergillus flavus compared to whole flour extract. From these observations, it can be inferred that the polyphenols are responsible for the microbial activity of the millet and the results indicate that potential exists to utilise finger millet seed coat as an alternative natural antioxidant and food preservative.     

不同粒径小米粉对面团流变特性及馒头质构特性的影响

为研究小米粉添加对面团流变特性和馒头制品质构特性的影响,分别选取不同粒径的粳性和糯性小米粉,利用损伤淀粉测定仪、快速黏度分析仪等对不同小米粉的损伤淀粉含量和糊化特性进行分析,通过流变仪测定小米面团的流变学特性,结合扫描电镜观察小米面团微观结构变化,并利用质构仪测定小米馒头的质构特性。结果表明：随着小米粉粒径的减小,多数品种小米粉（除冀谷39和汇华金米）损伤淀粉的碘吸收率增加;受直支比的影响,相同目数下,粳性小米粉的峰值黏度、谷值黏度、最终黏度和回生值较糯性小米粉大。流变学研究表明,除汇华金米和冀谷39,储能模量与损耗模量随角频率增加总体上升。扫描电镜观察发现小米粉的添加使面团结构更加松散。小米粉的添加会对馒头质构性质中硬度、咀嚼性和弹性等有一定程度的负面影响。主成分分析表明馒头咀嚼性、损伤淀粉、峰值黏度、谷值黏度、最终黏度、崩解值和回生值可作为区分粳糯品种和馒头品质特征的指标。     

蓝莓果渣花色苷提取工艺优化及抗氧化活性比较研究

以蓝莓干果渣为原料,酸化乙醇为溶剂,应用超声辅助法提取花色苷,利用pH示差法测定花色苷含量,通过单因素实验和响应面试验优化得出蓝莓干果渣花色苷提取工艺条件,比较相同干重的蓝莓干果渣、湿果渣采用超声辅助提取和无超声辅助工艺得到的提取液的总多酚、花色苷含量及抗氧化活性。结果表明,蓝莓干果渣最佳提取工艺为液料比(31:1)mL/g,乙醇浓度63%,pH2.6,超声功率500 W,提取时间20 min,在此条件下蓝莓果渣提取液中花色苷含量为498.84 mg/100 g。相同原料,超声辅助提取工艺提取液较无超声辅助提取工艺提取液的总多酚和花色苷含量多;相同工艺条件下,相同干重的湿果渣总多酚和花色苷含量较干果渣低,但却拥有更高的抗氧化活性。