Rapisarda P, Tomaino A, Lo Cascio R, Bonina F, De Pasquale A, Saija A
Department Farmaco-Biologico, University of Messina, Contrada Annunziata, 98168 Messina, Italy.
J Agric Food Chem. 1999 Nov;47(11):4718-23. doi: 10.1021/jf990111l.
Several fresh orange juices, obtained from five different Citrus sinensis (L.) Osbeck varieties (three pigmented varieties, Moro, Sanguinello, and Tarocco, and two blond varieties, Valencia late and Washington navel), were subjected to antioxidant profile determination (including total polyphenols, flavanones, anthocyanins, hydroxycinnamic acids, and ascorbic acid). The antioxidant activity of these juices was then assessed by means of different "in vitro" tests (bleaching of the stable 1,1-diphenyl-2-picrylhydrazyl radical; peroxidation, induced by the water-soluble radical initiator 2,2'-azobis(2-amidinopropane) hydrochloride, on mixed dipalmitoylphosphatidylcholine/linoleic acid unilamellar vesicles; scavenging activity against nitric oxide; total antioxidant status). All orange juices tested showed an evident antioxidant effect. Our findings indicate the following: (1) the antioxidant efficiency of orange juices may be attributed, in a significant part at least, to their content of total phenols, (2) while ascorbic acid seems to play a minor role; (3) the antioxidant activity of orange juices is related not only to structural features of phytochemicals contained in them, but also to their capability to interact with biomembranes; (4) finally, as to pigmented juices, their antioxidant efficiency appears to be widely influenced by the anthocyanin level. One could speculate that the supply of natural antioxidant phenols through daily consumption of orange juice might provide additional protection against in vivo oxidation of cellular biomolecules.
从五个不同的脐橙品种（三个有色品种，摩洛血橙、桑吉耐劳血橙和塔罗科血橙，以及两个浅色品种，晚熟巴伦西亚橙和华盛顿脐橙）中获取了几种鲜榨橙汁，并对其抗氧化成分进行了测定（包括总多酚、黄烷酮、花青素、羟基肉桂酸和抗坏血酸）。然后通过不同的“体外”试验评估了这些果汁的抗氧化活性（稳定的1,1-二苯基-2-苦基肼自由基的漂白；由水溶性自由基引发剂2,2'-偶氮二异丁脒盐酸盐诱导的混合二棕榈酰磷脂酰胆碱/亚油酸单层囊泡的过氧化；对一氧化氮的清除活性；总抗氧化状态）。所有测试的橙汁都显示出明显的抗氧化作用。我们的研究结果表明：（1）橙汁的抗氧化效率至少在很大程度上可归因于其总酚含量，（2）而抗坏血酸似乎起次要作用；（3）橙汁的抗氧化活性不仅与其所含植物化学物质的结构特征有关，还与其与生物膜相互作用的能力有关；（4）最后，对于有色果汁，其抗氧化效率似乎受到花青素水平的广泛影响。可以推测，通过日常饮用橙汁来供应天然抗氧化酚类物质可能会为细胞生物分子的体内氧化提供额外的保护。
