Álvarez Rudy, Araya Héctor, Navarro-Lisboa Rosa, Lopez de Dicastillo Carol
University of Chile and the School of Nutrition, Faculty of Medicine, Department of Nutrition, El Líbano 5524 Macul, 7830490 Santiago, Chile.
University of Santiago of Chile, Faculty of Technology, Department of Science and Food Technology, Obispo Umańa 050, Estación Central, 9170200 Santiago, Chile.
Food Technol Biotechnol. 2016 Dec;54(4):462-467. doi: 10.17113/ftb.54.04.16.4497.
Fruits and vegetables are considered a good source of polyphenols and antioxidant capacities which are beneficial in protecting the human body against damage induced by reactive species. The objective of this work is to conduct an assessment of the polyphenol content and antioxidant activities of different fruit (kiwi, pear, green apple, raspberry, blackberry, strawberry and blueberry) and vegetable (pumpkin, green and red pepper) extracts using both chemical extraction and a modified digestive enzymatic extraction in order to compare results. Polyphenol content and antioxidant capacity of different fruits, vegetables and fruit juices were determined by Folin-Ciocalteu and FRAP methods, respectively. It was observed that polyphenol content expressed as gallic acid equivalents of extracts obtained with the two extraction methods was significantly (p<0.05) different (on average 310.3 and 231.8 mg per 100 g of fresh sample in enzymatic and methanolic extracts, respectively). Antioxidant capacity was also significantly (p<0.05) different in the extracts obtained by the two methods, with higher values in enzymatic extracts (1.91 mmol of Fe per 100 g of fresh sample). Analyses of apple samples with and without skin also revealed important differences related to methodology and composition. Additionally, the original enzymatic extraction method was improved to avoid interferences caused by the presence of protein residues in the extract.
水果和蔬菜被认为是多酚和抗氧化能力的良好来源，它们有助于保护人体免受活性物质引起的损害。这项工作的目的是使用化学提取和改良的消化酶提取方法，对不同水果（猕猴桃、梨、青苹果、树莓、黑莓、草莓和蓝莓）和蔬菜（南瓜、青椒和红椒）提取物中的多酚含量和抗氧化活性进行评估，以便比较结果。分别采用福林-西奥尔特法和铁还原抗氧化能力法测定不同水果、蔬菜和果汁中的多酚含量和抗氧化能力。结果发现，两种提取方法得到的提取物中，以没食子酸当量表示的多酚含量存在显著差异（p<0.05）（酶提取物和甲醇提取物中，每100克新鲜样品平均分别为310.3毫克和231.8毫克）。两种方法得到的提取物的抗氧化能力也存在显著差异（p<0.05），酶提取物中的值更高（每100克新鲜样品中为1.91毫摩尔铁）。对有皮和无皮苹果样品的分析也揭示了与方法和成分相关的重要差异。此外，对原始的酶提取方法进行了改进，以避免提取物中蛋白质残留造成的干扰。
