马尾藻溶剂组分抗城市颗粒物氧化活性研究

IF 3.1 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Jaehong Shin, Dong Eon Kim, Hyo Jin Kim, Hyun Jung Kim
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引用次数: 0

摘要

城市颗粒物(PM)是造成空气污染的重要因素。用乙醇(SHE)提取马尾藻,然后用正己烷、氯仿、乙酸乙酯和水进行分割。研究了各组分的抗氧化活性,包括DPPH和ABTS+自由基、过氧化氢、羟基自由基清除活性和金属螯合作用。经SHE分馏,总酚和总黄酮含量分别由17.53 ~ 31.91 mg QE/g和58.61 ~ 320.60 mg QE/g提高。氯仿、乙酸乙酯和正己烷组分显著提高了抗氧化活性。值得注意的是,正己烷、氯仿和乙酸乙酯组分的金属螯合作用是显著的(93.29%、106.50%和94.18%)。pm诱导的氧化导致抗氧化活性下降,由于过渡金属的存在,螯合作用最明显地降低。上述结果表明,霍氏球菌可作为一种天然抗氧化剂,有效减轻PM的氧化损伤。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Antioxidant activities of Sargassum horneri solvent fractions against urban particulate matter-induced oxidation

Antioxidant activities of Sargassum horneri solvent fractions against urban particulate matter-induced oxidation

Antioxidant activities of Sargassum horneri solvent fractions against urban particulate matter-induced oxidation

Urban particulate matter (PM) significantly contributes to air pollution. Sargassum horneri was extracted using ethanol (SHE) and subsequently partitioned with n-hexane, chloroform, ethyl acetate, and water. Antioxidant activities of fractions, including DPPH and ABTS+ radical, hydrogen peroxide, hydroxyl radical scavenging activities, and metal chelating effects, were evaluated against oxidative damage induced by PM. Through fractionation of SHE, total phenolic and total flavonoid contents were increased from 17.53 to 31.91 mg GAE/g and 58.61 to 320.60 mg QE/g. The chloroform, ethyl acetate, and n-hexane fractions significantly enhanced antioxidant activities. Notably, the metal chelating effects of n-hexane, chloroform, and ethyl acetate fractions were substantial (93.29, 106.50, and 94.18%). PM-induced oxidation resulted in a decrease in antioxidant activity, with the chelating effect being most markedly reduced due to the presence of transitional metals. These results suggest that S. horneri can be utilized as a natural antioxidant, effectively mitigating oxidative damage by PM.

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来源期刊
Food Science and Biotechnology
Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-
CiteScore
5.40
自引率
3.40%
发文量
174
审稿时长
2.3 months
期刊介绍: The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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