辐照加工胡芦巴籽和姜黄中脂类成分的稳定性：酚类抗氧化剂的作用。

Stability of lipid constituents in radiation processed fenugreek seeds and turmeric: role of phenolic antioxidants.

机构信息

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India.

出版信息

J Agric Food Chem. 2009 Oct 14;57(19):9226-33. doi: 10.1021/jf901642e.

PMID:19769367

Abstract

Impact of radiation processing on the lipid profile of fenugreek and turmeric was investigated. Oleic and linoleic acid were the dominant fatty acids with an appreciable amount of linolenic acid in both cases. Gamma-irradiation did not bring about any significant changes in the fatty acid profile of these spices despite a high content of unsaturation. The ability of aqueous methanolic extract of both spices with high phenolic content to prevent lipid peroxidation suggests a possible role of phenolic constituents in preventing lipid radiolysis. Among the phenolics identified, kaempferol-3-O-alpha-L-rhamnoside, kaempferol 3,7-O-alpha-L-dirhamnoside, quercetin 3,7-O-alpha-L-dirhamnoside, and 3-O-alpha-L-rhamnosyl quercetin are reported here to occur in fenugreek for the first time. The role of phenolic antioxidants in preventing lipid oxidation in the above spices is discussed.

摘要

研究了辐照处理对葫芦巴和姜黄脂质成分的影响。两种情况下，油酸和亚油酸都是主要的脂肪酸，并且都含有相当数量的亚麻酸。尽管不饱和程度很高，但伽马辐照并没有使这些香料的脂肪酸组成发生任何显著变化。高酚含量的两种香料的水-甲醇提取物具有防止脂质过氧化的能力，这表明酚类成分在防止脂质辐射分解中可能具有作用。在所鉴定的酚类化合物中，首次在葫芦巴中发现了山柰酚-3-O-α-L-鼠李糖苷、山柰酚 3,7-O-α-L-二鼠李糖苷、槲皮素 3,7-O-α-L-二鼠李糖苷和 3-O-α-L-鼠李糖苷槲皮素。本文讨论了酚类抗氧化剂在防止上述香料中脂质氧化中的作用。