Llorach Rafael, Espín Juan Carlos, Tomás-Barberán Francisco A, Ferreres Federico
Research Group on Quality, Safety and Bioactivity of Plan Foods, Department of Food Science and Technology, CEBAS-CSIC, P. O. Box 4195, Murcia 30080, Spain.
J Agric Food Chem. 2003 Apr 9;51(8):2181-7. doi: 10.1021/jf021056a.
The present study reports the development of two extraction protocols, with potential industrial applicability, to valorize cauliflower (Brassica oleracea L. var. botrytis) byproducts as a source of antioxidant phenolics. In addition, the nonionic polystyrene resin Amberlite XAD-2 was used to obtain purified extracts. The extract yield, phenolic content, phenolic yield, and correlation between the antioxidant activity and the phenolic content were studied. The water and ethanol protocols yield a phenolic content of 33.8 mg/g freeze-dried extract and 62.1 mg/g freeze-dried extract, respectively. This percentage increased considerably when the extracts were purified using Amberlite XAD-2 yielding a phenolic content of 186 mg/g freeze-dried extract (water extract) and 311.1 mg/g freeze-dried extract (ethanol extract). Cauliflower byproduct extracts showed significant free radical scavenging activity (vs both DPPH() and ABTS()(+) radicals), ferric reducing ability (FRAP assay), and capacity to inhibit lipid peroxidation (ferric thiocyanate assay). In addition, the antioxidant activity was linearly correlated with the phenolics content. The results obtained indicate that the cauliflower byproducts are a cheap source of antioxidant phenolics very interesting from both the industrial point of view and the possible usefulness as ingredients to functionalize foodstuffs.
本研究报告了两种具有潜在工业应用价值的提取方案的开发，旨在将花椰菜（Brassica oleracea L. var. botrytis）副产品作为抗氧化酚类物质的来源进行增值利用。此外，使用非离子聚苯乙烯树脂Amberlite XAD - 2来获得纯化提取物。研究了提取物产量、酚类含量、酚类产量以及抗氧化活性与酚类含量之间的相关性。水提取方案和乙醇提取方案得到的冻干提取物中酚类含量分别为33.8 mg/g和62.1 mg/g。当使用Amberlite XAD - 2对提取物进行纯化时，该百分比显著增加，水提取物冻干后的酚类含量为186 mg/g，乙醇提取物冻干后的酚类含量为311.1 mg/g。花椰菜副产品提取物表现出显著的自由基清除活性（对DPPH()和ABTS()(+)自由基均有清除作用）、铁还原能力（FRAP测定法）以及抑制脂质过氧化的能力（硫氰酸铁测定法）。此外，抗氧化活性与酚类含量呈线性相关。所得结果表明，从工业角度以及作为食品功能化成分的潜在用途来看，花椰菜副产品是一种廉价的抗氧化酚类物质来源，非常具有吸引力。
