Haddad John J, Ghadieh Rana M, Hasan Hiba A, Nakhal Yasmine K, Hanbali Lama B
Department of Medical Laboratory Technology, Faculty of Health Sciences, Beirut Arab University, Beirut, Lebanon.
Antiinflamm Antiallergy Agents Med Chem. 2013;12(3):229-45. doi: 10.2174/18715230113129990001.
Retrospectively, we have measured the antioxidant activity and a variety of antioxidant compounds under versatile extraction conditions of sweet cherry (Prunus avium) extracts. Further in this study, in order to understand the biochemical constituents and antioxidant activities of a variety of extracts of black sour cherries (P. cerasus), a related species, antioxidant compounds, including L-ascorbic acid (vitamin C), phenols, flavonoids, and anthocyanins, and the total antioxidant activity were simultaneously measured under varying extraction conditions (mild heating and brief microwave exposure) for: i) whole juice extracts (WJE), ii) methanol-extracted juice (MEJ), iii) ddH2O-extracted pomace (dPOM), and iv) methanol-extracted pomace (mPOM). The antioxidant activity for WJE was substantially increased with mild and prolonged exposure to either heating or microwave, such that the % inhibition against 2,2-diphenyl-1-bspicrylhydrazyl (DPPH) followed a positive correlation (heating, 5-20 min.; microwave, 1-2 min.), insignificant with MEJ and dPOM, whereas with mPOM there was sharp downregulation. L-Ascorbic acid content was not affected with mild to prolonged heating or microwave exposure (WEJ and mPOM), except a mild increase with MEJ and dPOM. Similarly, total phenols assessed showed no significant variations, as compared with control extracts, except a mild decrease with exposure for mPOM. In a manner similar to L-ascorbic acid, total flavonoid content was increased under varying conditions for WEJ and MEJ, and slightly decreased for dPOM and mPOM. On the other hand, anthocyanins showed differential variations with exposure (up- and downregulation). Assessment of extraction means as compared with WJE revealed sharp increase in the antioxidant activity for MEJ, dPOM and mPOM, significant increase in L-ascorbic acid, total phenol, and flavonoid contents for MEJ, dPOM and mPOM, and mild decrease in anthocyanin contents for MEJ, dPOM, and mPOM. These results substantiate the measurable antioxidant activities and contents of P. cerasus extracts under versatile conditions of mild exposure, an effect bearing significant fluctuation with biochemical properties. Since many of those molecules are known to have immuno-biochemical constituencies, antioxidant compounds in sour cherries may have putative antiinflammatory potential and applications in medicinal chemistry, corroborating the observation of regulating and attenuating the growth of microorganisms of medical importance in vitro.
我们回顾性地测定了甜樱桃（Prunus avium）提取物在多种提取条件下的抗氧化活性和多种抗氧化化合物。在本研究中，为了了解相关物种黑酸樱桃（P. cerasus）多种提取物的生化成分和抗氧化活性，在不同提取条件（温和加热和短暂微波照射）下，同时测定了包括L-抗坏血酸（维生素C）、酚类、黄酮类和花青素在内的抗氧化化合物以及总抗氧化活性，具体如下：i）全汁提取物（WJE），ii）甲醇提取汁（MEJ），iii）双蒸水提取果渣（dPOM），iv）甲醇提取果渣（mPOM）。WJE的抗氧化活性在温和且长时间暴露于加热或微波下显著增加，因此对2,2-二苯基-1-苦基肼（DPPH）的抑制率呈正相关（加热5 - 20分钟；微波1 - 2分钟），MEJ和dPOM则不显著，而mPOM则出现急剧下调。L-抗坏血酸含量在温和至长时间加热或微波照射下（WJE和mPOM）不受影响，MEJ和dPOM有轻微增加。同样，与对照提取物相比，总酚含量除mPOM暴露后略有下降外，无显著变化。与L-抗坏血酸类似，总黄酮含量在不同条件下WJE和MEJ有所增加，dPOM和mPOM略有下降。另一方面，花青素随暴露呈现出不同变化（上调和下调）。与WJE相比，提取方法评估显示MEJ、dPOM和mPOM的抗氧化活性急剧增加，MEJ、dPOM和mPOM的L-抗坏血酸、总酚和黄酮类含量显著增加，MEJ、dPOM和mPOM的花青素含量略有下降。这些结果证实了黑酸樱桃提取物在温和暴露的多种条件下具有可测量的抗氧化活性和含量，这种效应因生化特性而有显著波动。由于已知其中许多分子具有免疫生化成分，酸樱桃中的抗氧化化合物可能具有潜在的抗炎潜力并在药物化学中有应用，这证实了在体外对具有医学重要性的微生物生长进行调节和减弱的观察结果。
