Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
J Agric Food Chem. 2011 Aug 24;59(16):8639-45. doi: 10.1021/jf2016072. Epub 2011 Jul 22.
The effect of different heat treatments of camelina (Camelina sativa) seeds on the phenolic profile and antioxidant activity of their hydrolyzed extracts was investigated. The results showed that total phenol contents increased in thermally treated seeds. Heat treatment affected also the quantities of individual phenolic compounds in extracts. Phenolics in unheated camelina seeds existed in bound rather than in free form. A temperature of 160 °C was required for release of insoluble bound phenolics, whereas lower temperatures were found to be optimal to liberate those present as soluble conjugates. The best reducing power and alkyl peroxyl radical scavenging activity in the emulsion was expressed by phenolics which were bound to the cell wall, whereas the best iron chelators and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) radical scavengers were found to be those present in free form. The heat treatment of seeds up to 120 °C increased the reducing power and DPPH• radical scavenging ability of extracts, but negatively affected iron chelating ability and their activity in an emulsion against alkyl peroxyl radicals.
研究了不同热处理对荠蓝（Camelina sativa）种子的酚类物质组成和水解提取物抗氧化活性的影响。结果表明，热处理后种子中的总酚含量增加。热处理还影响了提取物中各酚类化合物的含量。未加热的荠蓝种子中的酚类物质以结合态而不是游离态存在。释放不溶性结合态酚类物质需要 160°C 的温度，而较低的温度被发现是释放以可溶性共轭物形式存在的酚类物质的最佳温度。在乳液中表现出最佳还原能力和烷基过氧自由基清除活性的酚类物质与细胞壁结合，而表现出最佳铁螯合能力和 2,2-二苯基-1-苦基肼（DPPH•）自由基清除活性的酚类物质则以游离形式存在。种子的热处理温度高达 120°C 时，可提高提取物的还原能力和 DPPH•自由基清除能力，但会降低铁螯合能力及其在乳液中对烷基过氧自由基的活性。
