Kulczyński Bartosz, Kobus-Cisowska Joanna, Kmiecik Dominik, Gramza-Michałowska Anna, Golczak Dorota, Korczak Józef
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poland.
Acta Sci Pol Technol Aliment. 2016 Jul-Sep;15(3):267-279. doi: 10.17306/J.AFS.2016.3.26.
Asparagus officinalis has a high nutritional value. Asparagus is rich in a number of bioactive compounds, mainly flavonoids (quercetin), glutathione, vitamin C, vitamin E, fructans (inulin and fructooligosaccharides) and phytosterols (b-sitosterol). These compounds may play an important role in human health. The purpose of this study was to examine the antioxidant potential and polyphenol composition of white, pale-colored and green asparagus spears of different cultivars.
Investigations were conducted on different asparagus spear extracts. The study included three colors of asparagus (white, pale-colored and green) from five different cultivars subjected to the ethanol extraction procedure. Total phenolic content was also determined by the Folin-Ciocalteu method. Polyphenol (phenolic acids and flavonols) composition was estimated using the HPLC method. The antioxidant properties of extracts were examined using DPPH, ABTS and metal ion chelating assays.
The highest contents of phenolic and flavonoids were observed in green asparagus from Grolim and the lowest in pale-colored asparagus from Gyjmlin. It was found that both the color of asparagus and the cultivar had a significant effect on the composition of phenolic acid and flavonols. Radical scavenging activity toward DPPH• and ABTS was highest for green asparagus cv. Grolim and Eposs. The greatest number of Fe ions was chelated by samples of green asparagus cv. Grolim and Huchel's Alpha and pale-colored asparagus cv. Huchel's Alpha.
It was shown that the antioxidant activity of asparagus spears measured by antiradical and chelating activity test depends on variety and color. The highest activity was found in green asparagus and the lowest was identified in white asparagus extracts. It has also been clarified that changes in flavonol and phenolic acid composition and increases in their diversity depends on growing with sunlight and variety. Asparagus can provide a valuable source of phenolic compounds in the human diet.
芦笋具有很高的营养价值。芦笋富含多种生物活性化合物，主要有黄酮类化合物（槲皮素）、谷胱甘肽、维生素C、维生素E、果聚糖（菊粉和低聚果糖）以及植物甾醇（β-谷甾醇）。这些化合物可能对人体健康起着重要作用。本研究的目的是检测不同品种的白色、浅色和绿色芦笋嫩茎的抗氧化潜力和多酚成分。
对不同芦笋嫩茎提取物进行研究。该研究包括来自五个不同品种的三种颜色的芦笋（白色、浅色和绿色），并对其进行乙醇提取。总酚含量也采用福林-西奥尔特法测定。使用高效液相色谱法估计多酚（酚酸和黄酮醇）成分。提取物的抗氧化性能通过DPPH、ABTS和金属离子螯合试验进行检测。
在Grolim品种的绿色芦笋中观察到酚类和黄酮类化合物含量最高，而在Gyjmlin品种的浅色芦笋中含量最低。发现芦笋的颜色和品种对酚酸和黄酮醇的成分均有显著影响。绿色芦笋品种Grolim和Eposs对DPPH•和ABTS的自由基清除活性最高。绿色芦笋品种Grolim和Huchel's Alpha以及浅色芦笋品种Huchel's Alpha的样品螯合的铁离子数量最多。
结果表明，通过抗自由基和螯合活性测试测定的芦笋嫩茎抗氧化活性取决于品种和颜色。绿色芦笋的活性最高，白色芦笋提取物的活性最低。还阐明了黄酮醇和酚酸成分的变化及其多样性的增加取决于光照生长和品种。芦笋可为人类饮食提供有价值的酚类化合物来源。
