Azman Nurul Aini Mohd, Segovia Francisco, Martínez-Farré Xavier, Gil Emilio, Almajano María Pilar
Chemical Engineering Department, Technical University of Catalonia, Avda. Diagonal 647, 08028 Barcelona, Spain.
Chemical and Natural Resources Engineering Faculty, University Malaysia Pahang, LebuhrayaTunRazak, Pahang 26300, Malaysia.
Antioxidants (Basel). 2014 Jun 19;3(2):455-71. doi: 10.3390/antiox3020455.
Gentiana Lutea root (G. Lutea) is a medicinal herb, traditionally used as a bitter tonic in gastrointestinal ailments for improving the digestive system. The active principles of G. Lutea were found to be secoiridoid bitter compounds as well as many other active compounds causing the pharmacological effects. No study to date has yet determined the potential of G. Lutea antioxidant activity on lipid oxidation. Thus, the aim of this study was to evaluate the effects of an extract of G. Lutea on lipid oxidation during storage of an emulsion. G. Lutea extracts showed excellent antioxidant activity measured by DPPH scavenging assay and Trolox equivalent antioxidant capacity (TEAC) assays. An amount of 0.5% w/w G. Lutea lyophilise was able to inhibit lipid oxidation throughout storage (p < 0.05). A mixture of G. Lutea with 0.1% (w/w) BSA showed a good synergic effect and better antioxidant activity in the emulsion. Quantitative results of HPLC showed that G. Lutea contained secoiridoid-glycosides (gentiopiocroside and sweroside) and post column analysis displayed radical scavenging activity of G. Lutea extract towards the ABTS radical. The results from this study highlight the potential of G. Lutea as a food ingredient in the design of healthier food commodities.
黄龙胆根是一种药草，传统上用作胃肠道疾病的苦味滋补剂，以改善消化系统。已发现黄龙胆的活性成分是裂环烯醚萜类苦味化合物以及许多其他产生药理作用的活性化合物。迄今为止，尚无研究确定黄龙胆抗氧化活性对脂质氧化的潜在影响。因此，本研究的目的是评估黄龙胆提取物在乳液储存期间对脂质氧化的影响。通过DPPH清除试验和Trolox等效抗氧化能力（TEAC）试验测定，黄龙胆提取物显示出优异的抗氧化活性。0.5%（w/w）的黄龙胆冻干物能够在整个储存过程中抑制脂质氧化（p<0.05）。黄龙胆与0.1%（w/w）牛血清白蛋白的混合物在乳液中显示出良好的协同效应和更好的抗氧化活性。高效液相色谱的定量结果表明，黄龙胆含有裂环烯醚萜苷（龙胆苦苷和獐牙菜苷），柱后分析显示黄龙胆提取物对ABTS自由基具有清除活性。本研究结果突出了黄龙胆作为食品成分在设计更健康食品方面的潜力。
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