土耳其 Tombul 榛果酚类提取物及其级分的蛋白沉淀能力和抗氧化活性。

Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions.

机构信息

TÜBİTAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey.

Department of Chemical and Physical Properties of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Street 10, 10-748 Olsztyn, Poland.

出版信息

Food Chem. 2017 Mar 1;218:584-590. doi: 10.1016/j.foodchem.2016.09.070. Epub 2016 Sep 14.

DOI:10.1016/j.foodchem.2016.09.070

PMID:27719953

Abstract

Natural (raw) hazelnut was extracted with 80% (v/v) acetone to obtain crude phenolic extract that was then fractionated for elution of low-molecular weight (LMW) and high-molecular weight (HMW) fractions. LMW fraction was further purified (LWM-FP) to remove sugars and organic acids. The crude extract and its fractions were determined by measuring their protein precipitating capacity (PPC) using two different proteins [bovine serum albumin (BSA) and gelatin], molecular weights, total phenolics, condensed tannins, and various antioxidant activities. Significant differences (p<0.05) existed in the contents of total phenolics, condensed tannins, antioxidant activities, and PPC among the crude extract and fractions, albeit to different extends. BSA and gelatin was effectively precipitated by HMW fraction. HMW fraction had the highest total phenolics, condensed tannins, and antioxidant activities, followed by crude extract, LWM-FP, and LMW, respectively. The present study suggests that HMW fraction could be utilised as a source of polyphenols for the food industry.

摘要

天然（生）榛子用 80%（v/v）丙酮提取，得到粗酚提取物，然后对其进行分级，以洗脱低分子量（LMW）和高分子量（HMW）级分。LMW 级分进一步纯化（LWM-FP）以去除糖和有机酸。使用两种不同的蛋白质[牛血清白蛋白（BSA）和明胶]、分子量、总酚、缩合单宁和各种抗氧化活性来测定粗提取物及其级分的蛋白质沉淀能力（PPC）。粗提取物及其级分的总酚、缩合单宁、抗氧化活性和 PPC 含量存在显著差异（p<0.05），尽管程度不同。HMW 级分可有效沉淀 BSA 和明胶。HMW 级分的总酚、缩合单宁和抗氧化活性最高，其次是粗提取物、LWM-FP 和 LMW。本研究表明，HMW 级分可作为食品工业中多酚的来源。