Department of Agriculture and Food Science, University of Naples "Federico II" , Naples, Italy.
J Agric Food Chem. 2014 May 7;62(18):4119-26. doi: 10.1021/jf500695a. Epub 2014 Apr 29.
This study aimed at elucidating the influence of food matrix on the release of antioxidant activity from five plant foods (apple, spinach, walnut, red bean, and whole wheat). To this purpose a protocol based on sequential enzymatic digestion was adopted. The total antioxidant capacity (TAC) of both solubilized and insoluble materials was measured at each step. Results showed that the overall TAC obtained by enzyme treatments was usually higher than that obtained by chemical extraction-based methods. In apple most of the TAC was released upon water washing and after pepsin treatment, whereas in spinach, beans, and whole wheat the TAC released by treatments with bacterial enzymes was prominent. Walnut had the highest TAC value, which was mainly released after pancreatin treatment. Therefore, the enzyme treatment is fundamental to estimate the overall potential TAC of foods having a high amount of polyphenols bound to dietary fiber or entrapped in the food matrix.
本研究旨在阐明食物基质对五种植物性食物（苹果、菠菜、核桃、红豆和全麦）中抗氧化活性释放的影响。为此，采用了基于顺序酶解的方案。在每一步都测量了可溶解和不可溶解材料的总抗氧化能力（TAC）。结果表明，通过酶处理获得的总抗氧化能力通常高于通过基于化学提取的方法获得的总抗氧化能力。在苹果中，大多数 TAC 在水洗和胃蛋白酶处理后释放，而在菠菜、豆类和全麦中，用细菌酶处理释放的 TAC 更为显著。核桃具有最高的 TAC 值，主要在胰蛋白酶处理后释放。因此，酶处理对于估计含有大量与膳食纤维结合或困在食物基质中的多酚的食物的总潜在 TAC 至关重要。
