收获季节对艾叶多酚谱及抗氧化活性的影响

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2018-08-07 DOI:10.25177/JFST.3.4.2

S. Shin, J. Choi, S. J. Lee, S. Kim, P. Vetrivel, S. Ha, Kebede Taye Desta, W. Lee, H. Kim, G. Kim, Sift Desk Journals Open Access Journals

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引用次数: 0

摘要

从艾草(Seomae艾叶，Korean Artemisia argyi H. l v. & Vaniot)植物中分离的多酚混合物的含量和抗氧化能力方面评价了收获季节的影响。结果表明，随着采收时间的不同，SM中总酚和单体多酚含量存在明显差异。总多酚含量以6月最高(138.64 mg/kg)， 5月次之(125.34 mg/kg)， 8月次之(82.34 mg/kg)。通过DPPH•、ABTS•+、超氧阴离子自由基清除能力、FRAP还原能力等指标测定SM多酚混合物的抗氧化活性。根据收获季节，其抗氧化活性顺序大致与总多酚含量一致。结果表明，其抗氧化活性主要取决于肉桂酸羟基和黄酮类化合物的含量。

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Effect of Harvest Season on Polyphenol Profile and Antioxidant Activities of Seomae Mugwort (Korean Artemisia argyi H. Lé v. & Vaniot)

The effect of the harvest season of polyphenol mixtures isolated from Seomae mugwort (SM, Korean Artemisia argyi H. Lé v. & Vaniot) plant was evaluated in terms of the content and antioxidant capacity. The results indicated a clear difference of total phenolic and individual polyphenolic contents in SM depending on harvesting time. The total polyphenol content was highest in SM collected in June (138.64 mg/kg) followed by that in May (125.34 mg/kg) and that in August (82.34 mg/kg). The antioxidant activity of the SM polyphenol mixture was measured in terms of assays like DPPH•, ABTS•+, superoxide anion radical-scavenging activities, and FRAP reducing power. The antioxidant activity order is roughly in accordance with the total polyphenol contents based on the harvest seasons. It was observed that the antioxidant activity depends mainly on the content of hydroxyl cinnamates and flavonoids, which are the major polyphenol compounds.

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.