三种白高粱品种浸泡过程中酚类、黄酮类、单宁、维生素E、β-胡萝卜素的生化变化及抗氧化活性
Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.
作者信息
Afify Abd El-Moneim M R, El-Beltagi Hossam S, El-Salam Samiha M Abd, Omran Azza A
机构信息
Department of Biochemistry, Faculty of Agriculture, Cairo University, P. Box 12613, Gamma St, Giza, Cairo, Egypt.
出版信息
Asian Pac J Trop Biomed. 2012 Mar;2(3):203-9. doi: 10.1016/S2221-1691(12)60042-2.
OBJECTIVE
To investigate the changes in total phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties.
METHODS
The changes in total phenols, total flavonoids, tannins, phenolic acids compounds, flavonoid components, vitamin E, β-carotene and antioxidant activity during soaking of sorghum grains were determined.
RESULTS
Total phenols, total flavonoids, tannins, vitamin E, β-carotene and antioxidant activity in raw sorghum were ranged from 109.21 to 116.70, 45.91 to 54.69, 1.39 to 21.79 mg/100 g, 1.74 to 5.25, 0.54 to 1.19 mg/kg and 21.72% to 27.69% and 25.29% to 31.97%, respectively. The above measured compounds were significantly decreased after soaking. p-Hydroxybenzoic acid, vanillic acid, syringic acid and cinnamic acid represent the major phenolic acids in Dorado variety. While ferulic acid, p-coumaric acid, gallic acid and caffeic acid represent the major phenolic acids in Shandaweel-6. On the other hand, protocatechuic acid represents the major phenolic acids in Giza-15. Regarding flavonoids components, Dorado was the highest variety in kampferol and naringenin while Shandaweel-6 was the highest variety in luteolin, apigenin, hypersoid, quercetin and christen. Finally, Giza-15 was the highest variety in catechin. Phenolic acids, flavonoid compounds and antioxidant activities were decreased after soaking.
CONCLUSIONS
Sorghum varieties have moderate quantities from total phenols, total flavonoids, tannins, phenolic acids compounds, flavonoid components, vitamin E, β-carotene and antioxidant activity which decreased after soaking.
目的
研究三种白高粱品种浸泡过程中总酚、黄酮、单宁、维生素E、β-胡萝卜素及抗氧化活性的变化。
方法
测定高粱籽粒浸泡过程中总酚、总黄酮、单宁、酚酸类化合物、黄酮类成分、维生素E、β-胡萝卜素及抗氧化活性的变化。
结果
生高粱中总酚、总黄酮、单宁、维生素E、β-胡萝卜素及抗氧化活性分别为109.21至116.70、45.91至54.69、1.39至21.79毫克/100克、1.74至5.25、0.54至1.19毫克/千克以及21.72%至27.69%和25.29%至31.97%。浸泡后上述测定化合物显著降低。对羟基苯甲酸、香草酸、丁香酸和肉桂酸是多拉多品种中的主要酚酸。而阿魏酸、对香豆酸、没食子酸和咖啡酸是尚德韦尔-6中的主要酚酸。另一方面，原儿茶酸是吉萨-15中的主要酚酸。关于黄酮类成分，多拉多品种中坎菲醇和柚皮素含量最高，而尚德韦尔-6品种中木犀草素、芹菜素、超氧阴离子、槲皮素和克里斯汀含量最高。最后，吉萨-15品种中儿茶素含量最高。浸泡后酚酸、黄酮类化合物及抗氧化活性降低。
结论
高粱品种中总酚、总黄酮、单宁、酚酸类化合物、黄酮类成分、维生素E、β-胡萝卜素及抗氧化活性含量适中，浸泡后降低。
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