Tree Fruit Bio-product Research Program, Nova Scotia Agricultural College, P.O. Box 550, Truro, NS B2N5E3, Canada.
Molecules. 2010 Jan 11;15(1):251-7. doi: 10.3390/molecules15010251.
The antioxidant properties of two apple dihydrochalcones, namely phloretin and phloridzin, were evaluated and compared with those of alpha-tocopherol and butylated hydroxytoluene (BHT). The effects were studied in an oil-in-water emulsion system containing methyl linolenate (ML), methyl eicosapentaenoate (MEPA), and methyl docosahexaenoate (MDHA) in which oxidation was initiated by the peroxyl radical generator 2,2-azobis(2-amidinopropane) dihydrochloride (AAPH) and in fish oil where oxidation was initiated thermally. In the emulsion system, phloretin (1 and 5 mM) completely inhibited the oxidation of ML tested as evidenced by the thiobarbituric acid reactive substances (TBARS) assay. Under the same conditions, phloridzin was less effective than phloretin, but still more effective than alpha-tocopherol. Both phloretin and phloridzin molecules had a marginal inhibitory effect against oxidation of fish oil induced by heating at 70 degrees C for 3 hours, when compared to BHT. These results indicate that phloretin and phloridzin have the potential to suppress lipid oxidation in polyunsaturated fatty acid (PUFA) containing foods.
两种苹果二氢查耳酮，即根皮苷和根皮素的抗氧化性能进行了评价，并与α-生育酚和丁基化羟基甲苯（BHT）进行了比较。在含有亚甲基亚麻酸（ML）、二十碳五烯酸甲酯（MEPA）和二十二碳六烯酸甲酯（MDHA）的油包水乳状液体系中，通过过氧自由基引发剂 2,2-偶氮双（2-脒基丙烷）二盐酸盐（AAPH）引发氧化作用，以及在鱼油中通过热引发氧化作用，研究了这些效果。在乳状液体系中，根皮苷（1 和 5mM）完全抑制了 ML 的氧化，这可通过硫代巴比妥酸反应物质（TBARS）测定法来证明。在相同条件下，根皮素比根皮苷的效果稍差，但仍比α-生育酚更有效。与 BHT 相比，根皮苷和根皮素分子对加热至 70°C 3 小时诱导的鱼油氧化的抑制作用只有轻微的抑制作用。这些结果表明，根皮苷和根皮素具有抑制含多不饱和脂肪酸（PUFA）食品中脂质氧化的潜力。
