中国种植的三十七种典型石榴的化学成分和抗氧化活性

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2023-12-05 DOI:10.1155/2023/9915770

Wenhao Zheng, Boyan Gao, Hanshu Zhu, Lin Zhu, Zhenhua Lu, Lina Chen, Mo Li, Yinghua Luo, L. Yu

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引用次数: 0

摘要

采用UPLC-Q - TOF质谱法对中国37个石榴品种的石榴汁和石榴皮的化学成分进行了鉴定，测定了石榴汁和石榴皮样品的总酚含量和抗氧化活性，并对其潜在的营养价值进行了比较。从果汁和果皮样品中初步鉴定出20种和25种化合物。在果汁样品的抗氧化能力方面，意大利的32号对DPPH和ABTS自由基的清除能力最强，而注册的新品种24号对氧自由基的清除能力最强。对于果皮样品，来自中国安徽省的8号在所有三种分析中普遍显示出更高的值。上述结果表明，不同品种石榴的生物活性成分含量和抗氧化活性不同，其工业加工副产物的开发应成为今后研究的重点。

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Chemical Compositions and Antioxidant Activities of Thirty-Seven Typical Pomegranates Grown in China

The chemical compositions of juice and peel from 37 cultivars of pomegranates grown in China were identified using UPLC-Q TOF MS. The total phenolic contents and antioxidant activities of pomegranate juice and peel samples were also determined to make comparisons of their potential nutraceutical values. A total of 20 and 25 compounds were tentatively identified from the juice and peel samples. For the antioxidant activities of juice samples, No. 32 from Italy showed greatest abilities in scavenging DPPH and ABTS free radicals, and a registered novel cultivar No. 24 showed greatest value in scavenging oxygen radical. For the peel samples, No. 8 from Anhui Province of China showed generally greater values in all the three assays. All these results showed that different cultivars of pomegranate have different amounts of bioactive components and antioxidant activities, and development about the byproduct of these pomegranates after industrial processing should be focused in the future.

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.