苹果汁中多酚类抗氧化剂的活性与浓度。1. 现有生产方法的影响。

Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods.

作者信息

Van Der Sluis Addie A, Dekker Matthijs, Skrede Grete, Jongen Wim M F

机构信息

Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.

出版信息

J Agric Food Chem. 2002 Dec 4;50(25):7211-9. doi: 10.1021/jf020115h.

DOI:10.1021/jf020115h

PMID:12452634

Abstract

Apples are an important source of flavonoids in the human diet. The effect of processing apples into juice on polyphenolic antioxidant content and activity is described. Raw juice obtained from Jonagold apples by pulping and straight pressing or after pulp enzyming had an antioxidant activity that was only 10 and 3%, respectively, of the activity of the fresh apples. The levels of flavonoids and chlorogenic acid in the juice were reduced to between 50% (chlorogenic acid) and 3% (catechins). Most of the antioxidants were retained in the pomace rather than being transferred into the juice. Apparently, most of the antioxidant compounds are absorbed to the solid matter of the pomace. In apple juice, 45% of the total measured antioxidant activity could be ascribed to the analyzed antioxidants. For three apple cultivars tested (Elstar, Golden Delicious, and Jonagold), the processing methods had similar effects. The results indicate that processing can have a major impact on the bioactivity of products.

摘要

苹果是人类饮食中黄酮类化合物的重要来源。本文描述了将苹果加工成果汁对多酚抗氧化剂含量和活性的影响。通过制浆和直接压榨或浆体酶解从乔纳金苹果中获得的生果汁，其抗氧化活性分别仅为新鲜苹果活性的10%和3%。果汁中黄酮类化合物和绿原酸的含量分别降至50%（绿原酸）和3%（儿茶素）。大部分抗氧化剂保留在果渣中，而不是转移到果汁中。显然，大多数抗氧化化合物被吸附到果渣的固体物质上。在苹果汁中，测得的总抗氧化活性的45%可归因于所分析的抗氧化剂。对于测试的三个苹果品种（爱尔斯特、金冠和乔纳金），加工方法具有相似的效果。结果表明，加工过程会对产品的生物活性产生重大影响。