不同炮制方法对巴西红莓多酚和花青素含量及抗氧化活性的影响。水果

Q3 Agricultural and Biological Sciences
Ana Paula Anzolin, C. Bertol, Gian Carlos Taparello, Verônica Cristina da Silveira, Pâmela do Nascimento, L. G. Rossato-Grando
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引用次数: 1

摘要

摘要巴西红莓果实的植物化学成分及不同加工方法对其活性物质浓度和抗氧化活性的影响尚不清楚。巴西的一种本土植物。研究了不同加工方法对巴西香果实中酚类、花青素类化合物含量及抗氧化活性的影响。采用喷雾干燥法(SD)或冻干法(LYO)提取果实提取物,直接在烘箱(OD)中干燥,并在新鲜解冻后进行评价。加工方法是独立的。加工后对其多酚和花青素含量及抗氧化活性进行了评价。采用Folin-Ciocalteu技术测定总酚含量(TPC)。花青素含量采用pH差法测定,抗氧化活性采用2,2-二苯基-1-苦味酰肼(DPPH)法测定。巴西香果实含有丰富的多酚类物质和花青素,具有较强的抗氧化活性,对人体有益。FT果实中总多酚含量最低。然而,OD果实表现出最有趣的结果,因为总多酚和花青素含量和抗氧化活性与本工作中其他处理方法相似,并且更具经济可行性。经过干燥等简单加工后获得生物活性成分和足够的抗氧化活性是非常有趣的,当使用这些水果较长时间,甚至获得药物配方时。首次测定了巴西香果实中多酚、花青素的含量和抗氧化活性,确定了巴西香果实的烘培方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Influence of processing methods on the content of polyphenols and anthocyanins and on the antioxidant activity of Rubus brasiliensis Mart. fruits
Abstract Little is known about the phytochemical composition and the influence of different processing methods on the concentration of bioactive compounds and on the antioxidant activity of the fruits of Rubus brasiliensis Mart., a native plant of Brazil. This work aimed to evaluate the influence of different processing methods on the quantification of phenolic and anthocyanin compounds and on the antioxidant activity of R. brasiliensis fruits. The plants were processed by different ways - the extracts of fruits were obtained by Spray Dryer (SD) or Lyophilization (LYO), and the fruits were dried directly in an oven (OD) and were also evaluated after freshly thawed (FT). The processing methods were independent. After processing, the polyphenol and anthocyanin contents and antioxidant activity were evaluated. The Total Phenolic Content (TPC) was assessed using the Folin-Ciocalteu technique. The pH differential method was used for quantification of anthocyanin and the antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. R. brasiliensis fruits have a high content of polyphenols and anthocyanins, and an expressive antioxidant activity that can bring benefits to the population. The FT fruits showed the lowest content of total polyphenols. However, the OD fruits showed the most interesting results, since the total polyphenols and anthocyanins contents and the antioxidant activity were similar to the other processing methods performed in this work and were more economically viable. Obtain a bioactive content and adequate antioxidant activity after simple processing such as drying is very interesting when using these fruits for longer, or even, obtaining pharmaceutical formulations. It could be determined, for the first time, the content of polyphenols and anthocyanins and the antioxidant activity of the fruits of R. brasiliensis, as well as the best way to process these fruits by drying them in an oven.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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