Chun Ock Kyoung, Kim Dae-Ok, Moon Hae Yeon, Kang Hee Gon, Lee Chang Yong
Department of Food Science and Technology, Cornell University, Geneva, New York 14456.
J Agric Food Chem. 2003 Dec 3;51(25):7240-5. doi: 10.1021/jf0343579.
To study the effect of polyphenolics on antioxidant capacities of plums, the amounts of total phenolics, total flavonoids and individual phenolic compounds, and vitamin C equivalent antioxidant capacity (VCEAC) of eleven plum cultivars was determined. There was a good linear relationship between the amount of total phenolics and total antioxidant capacity (r2 = 0.9887). The amount of total flavonoids and total antioxidant capacity also showed a good correlation (r2 = 0.9653). Although the summation of individual antioxidant capacity was lower than the total antioxidant capacity of plum samples, there was a positive correlation (r2 = 0.9299) of total antioxidant capacity of plum samples with the sum of the VCEACs calculated from individual phenolics. Chlorogenic acids and glycosides of cyanidin, peonidin, and quercetin were major phenolics among eleven plum cultivars. The antioxidant capacity of chlorogenic acids and anthocyanins showed higher correlation (r2) of 0.7751 and 0.6616 to total VCEAC, respectively, than that of quercetin glycosides (r2 = 0.0279). Chlorogenic acids were a major source of antioxidant activity in plums, and the consumption of one serving (100 g) of plums can provide antioxidants equivalent to 144.4-889.6 mg of vitamin C.
为研究多酚类物质对李子抗氧化能力的影响，测定了11个李子品种的总酚、总黄酮和各酚类化合物的含量以及维生素C当量抗氧化能力（VCEAC）。总酚含量与总抗氧化能力之间存在良好的线性关系（r2 = 0.9887）。总黄酮含量与总抗氧化能力也呈现出良好的相关性（r2 = 0.9653）。虽然各抗氧化能力的总和低于李子样品的总抗氧化能力，但李子样品的总抗氧化能力与由各酚类物质计算得出的VCEAC总和呈正相关（r2 = 0.9299）。绿原酸以及矢车菊素、芍药素和槲皮素的糖苷是11个李子品种中的主要酚类物质。绿原酸和花青素的抗氧化能力与总VCEAC的相关性较高（r2分别为0.7751和0.6616），高于槲皮素糖苷（r2 = 0.0279）。绿原酸是李子抗氧化活性的主要来源，食用一份（100克）李子可提供相当于144.4 - 889.6毫克维生素C的抗氧化剂。
