Viljanen Kaarina, Kylli Petri, Hubbermann Eva-Maria, Schwarz Karin, Heinonen Marina
Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, FIN-00014 Helsinki, Finland.
J Agric Food Chem. 2005 Mar 23;53(6):2022-7. doi: 10.1021/jf047975d.
The antioxidant activities of anthocyanins and anthocyanin fractions isolated from blackcurrants, raspberries, and lingonberries were investigated in whey protein-stabilized emulsion. The extent of protein oxidation was measured by determining the loss of tryptophan fluorescence and formation of protein carbonyl compounds and that of lipid oxidation by conjugated diene hydroperoxides and hexanal analyses. The antioxidant activity of berry anthocyanins increased with an increase in concentration. Blackcurrant anthocyanins were the most potent antioxidants toward both protein and lipid oxidation at all concentrations due to the beneficial combination of delphinidin and cyanidin glycosides. Most berry anthocyanins (69.4-72.8%) partitioned into the aqueous phase of the emulsion, thus being located favorably for antioxidant action toward protein oxidation. The presence of the lipid decreased the share of anthocyanin in the aqueous phase. Thus, the structure of food affects the antioxidant activity by influencing the partitioning of the antioxidant.
研究了从黑加仑、覆盆子和越橘中分离出的花色苷及其组分在乳清蛋白稳定乳液中的抗氧化活性。通过测定色氨酸荧光损失、蛋白质羰基化合物的形成来衡量蛋白质氧化程度，通过共轭二烯氢过氧化物和己醛分析来测定脂质氧化程度。浆果花色苷的抗氧化活性随浓度增加而增强。由于飞燕草素和矢车菊素糖苷的有益组合，黑加仑花色苷在所有浓度下对蛋白质和脂质氧化都是最有效的抗氧化剂。大多数浆果花色苷（69.4 - 72.8%）分配到乳液的水相中，因此有利于对蛋白质氧化发挥抗氧化作用。脂质的存在降低了花色苷在水相中的比例。因此，食物结构通过影响抗氧化剂的分配来影响其抗氧化活性。
