Kim Ju-Hyeong, Park Tae-Sik, Yang Seung-Hwan, Suh Joo-Won, Shim Soon-Mi
Department of Food Science and Technology, Sejong University, Seoul 143-747, Republic of Korea.
Department of Life Science, Gachon University, Sungnam-si, Gyeonggi-do 461-701, Republic of Korea.
J Sci Food Agric. 2016 Feb;96(3):878-85. doi: 10.1002/jsfa.7160. Epub 2015 Mar 31.
It has been reported that Smilax china L. leaf (SCL) provided various biological functions owing to polyphenols. The objective of the current study was to assess the enhancing effect of processing methods and microbial conversions on phenolic acid and flavonoid content and radical scavenging capacity of SCL for potential applications of diverse food products.
Targeted phenolic acid (chlorogenic acid) and flavonoids (piceid and quercetin) were identified in fresh SCL using liquid chromatography-mass spectrometry. The total amount of identified phenolic acid and flavonoids was highest in steamed SCL (12.70 ± 0.12 mg g(-1) on a dry matter basis, dmb). A substantial amount of chlorogenic acid (5.81 ± 0.16 mg g(-1) dmb), piceid (3.96 ± 0.04 mg g(-1) dmb) and quercetin (6.06 ± 0.12 mg g(-1) dmb) were quantified in SCL fermented by Bacillus species, roasted and steamed, respectively (P < 0.05). The oxygen radical absorbance capacity (ORAC) value was greater in microbial fermented SCL than in others, with the exception of Saccharomyces cerevisiae and Aspergillus oryzae. However, vitamin C equivalent antioxidant capacity (VCEAC) was highest in SCL fermented by Aspergillus oryzae.
Results from our study suggest that the microbial fermentation processing method could improve accessibility to extraction of phenolic acids and flavonoid content and radical scavenging capacity.
据报道，菝葜叶（SCL）因其含有的多酚类物质而具有多种生物学功能。本研究的目的是评估加工方法和微生物转化对菝葜叶中酚酸和黄酮含量以及自由基清除能力的增强作用，以用于各种食品的潜在应用。
采用液相色谱 - 质谱法在新鲜菝葜叶中鉴定出目标酚酸（绿原酸）和黄酮类化合物（白藜芦醇苷和槲皮素）。在干物质基础上，蒸制的菝葜叶中鉴定出的酚酸和黄酮类化合物总量最高（12.70±0.12 mg g⁻¹）。分别在经芽孢杆菌属发酵、烘焙和蒸制的菝葜叶中定量测定出大量的绿原酸（5.81±0.16 mg g⁻¹）、白藜芦醇苷（3.96±0.04 mg g⁻¹）和槲皮素（6.06±0.12 mg g⁻¹）（P<0.05）。除酿酒酵母和米曲霉外，微生物发酵的菝葜叶的氧自由基吸收能力（ORAC）值高于其他样品。然而，米曲霉发酵的菝葜叶的维生素C当量抗氧化能力（VCEAC）最高。
我们的研究结果表明，微生物发酵加工方法可以提高酚酸和黄酮类化合物的提取率以及自由基清除能力。
