食品抗氧化特性的研究方法：更新与思考
Study Approach of Antioxidant Properties in Foods: Update and Considerations.
作者信息
Durazzo Alessandra
机构信息
Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di Ricerca CREA-Alimenti e Nutrizione, Via Ardeatina 546, 00178 Roma, Italy.
出版信息
Foods. 2017 Feb 28;6(3):17. doi: 10.3390/foods6030017.
Abstract
The assessment of interactions between natural antioxidants and other food matrix components represents the main step in the investigation of total antioxidant properties, in terms of potential health benefits. The diversity of chemical structures of natural compounds, besides their possible interactions, as well as the biological role and different modes of action makes it difficult to assess a single and reliable procedure for the evaluation of antioxidant activity. Today, much attention is given to the distinction between extractable and non-extractable antioxidants as a key tool in the description of the nutritional and healthy properties of food matrices. The starting point for the investigation of antioxidant effects of food extracts is the analysis of antioxidant properties of pure compounds and their interactions. Another complementary approach could be represented by the study of how different biologically active compound-rich extracts contribute to the total antioxidant capacity.
摘要
就潜在的健康益处而言，评估天然抗氧化剂与其他食品基质成分之间的相互作用是研究总抗氧化特性的主要步骤。天然化合物化学结构的多样性，除了它们可能的相互作用之外，以及生物作用和不同的作用方式，使得评估单一且可靠的抗氧化活性评估程序变得困难。如今，人们非常关注可提取和不可提取抗氧化剂之间的区别，将其作为描述食品基质营养和健康特性的关键工具。研究食品提取物抗氧化作用的起点是分析纯化合物的抗氧化特性及其相互作用。另一种互补方法可以是研究不同富含生物活性化合物的提取物如何对总抗氧化能力做出贡献。
相似文献
1
Study Approach of Antioxidant Properties in Foods: Update and Considerations.食品抗氧化特性的研究方法：更新与思考
Foods. 2017 Feb 28;6(3):17. doi: 10.3390/foods6030017.
2
Extractable and Non-Extractable Antioxidants Composition in the eBASIS Database: A Key Tool for Dietary Assessment in Human Health and Disease Research.eBASIS 数据库中的可提取和不可提取抗氧化剂成分：人类健康和疾病研究中膳食评估的重要工具。
Nutrients. 2020 Nov 6;12(11):3405. doi: 10.3390/nu12113405.
3
Evaluation of Antioxidant Properties in Cereals: Study of Some Traditional Italian Wheats.谷物抗氧化特性的评估：对一些意大利传统小麦的研究。
Foods. 2015 Sep 7;4(3):391-399. doi: 10.3390/foods4030391.
4
Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes.四种常见的意大利流行菜肴的抗氧化特性。
Molecules. 2019 Apr 19;24(8):1543. doi: 10.3390/molecules24081543.
5
Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.转基因植物及其衍生食品和饲料的安全性与营养评估：动物饲养试验的作用
Food Chem Toxicol. 2008 Mar;46 Suppl 1:S2-70. doi: 10.1016/j.fct.2008.02.008. Epub 2008 Feb 13.
6
Fruit-based juices: Focus on antioxidant properties-Study approach and update.水果汁：关注抗氧化特性——研究方法和更新。
Phytother Res. 2019 Jul;33(7):1754-1769. doi: 10.1002/ptr.6380. Epub 2019 Jun 2.
7
Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method.利用膳食多酚以及维生素C和E在新铜试剂存在下的铜离子还原能力测定其总抗氧化能力的新指标：CUPRAC法
J Agric Food Chem. 2004 Dec 29;52(26):7970-81. doi: 10.1021/jf048741x.
8
Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance.与不溶性食物基质结合的抗氧化剂：其分析、再生行为及生理重要性
Compr Rev Food Sci Food Saf. 2017 May;16(3):382-399. doi: 10.1111/1541-4337.12263. Epub 2017 Apr 3.
9
Antioxidants in food: content, measurement, significance, action, cautions, caveats, and research needs.食物中的抗氧化剂：含量、测量、意义、作用、注意事项、警示及研究需求。
Adv Food Nutr Res. 2014;71:1-53. doi: 10.1016/B978-0-12-800270-4.00001-8.
10
Antioxidant and Physicochemical Properties of Hydrogen Peroxide-Treated Sugar Beet Dietary Fibre.过氧化氢处理糖甜菜膳食纤维的抗氧化和物理化学特性。
Phytother Res. 2016 May;30(5):855-60. doi: 10.1002/ptr.5598. Epub 2016 Mar 1.
引用本文的文献
1
The Use of Whey Powder to Improve Bread Quality: A Sustainable Solution for Utilizing Dairy By-Products.利用乳清粉改善面包品质：一种利用乳制品副产品的可持续解决方案。
Foods. 2025 Aug 21;14(16):2911. doi: 10.3390/foods14162911.
2
Saponins from L. Fruit: Extraction Optimization, Structural Characterization, and Dual-Functional Efficacy.来自L.果实的皂苷：提取优化、结构表征及双重功能功效
Foods. 2025 Jul 3;14(13):2370. doi: 10.3390/foods14132370.
3
Deciphering antioxidant interactions via data mining and RDKit.通过数据挖掘和RDKit解析抗氧化剂相互作用
Sci Rep. 2025 Jan 3;15(1):670. doi: 10.1038/s41598-024-77948-9.
4
By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds.水果和蔬菜的副产品：可提取和不可提取酚类化合物的抗氧化特性
Antioxidants (Basel). 2023 Feb 8;12(2):418. doi: 10.3390/antiox12020418.
5
Phytochemical Analysis and Antioxidant, Antibacterial, and Antifungal Effects of Essential Oil of Black Caraway ( L.) Seeds against Drug-Resistant Clinically Pathogenic Microorganisms.黑孜然（ L.）种子精油的植物化学成分分析及对耐药临床致病性微生物的抗氧化、抗菌和抗真菌作用。
Biomed Res Int. 2022 Jul 26;2022:5218950. doi: 10.1155/2022/5218950. eCollection 2022.
6
Elucidating the Neuroprotective Effect of Leaf Extract in STZ-Induced Diabetic Neuropathy.阐明叶提取物对链脲佐菌素诱导的糖尿病神经病变的神经保护作用。
Evid Based Complement Alternat Med. 2022 Jun 26;2022:3833392. doi: 10.1155/2022/3833392. eCollection 2022.
7
Exogenous Paclobutrazol Reinforces the Antioxidant and Antimicrobial Properties of Lavender L.) Oil through Modulating Its Composition of Oxygenated Terpenes.外源多效唑通过调节薰衣草油的氧化萜类成分增强其抗氧化和抗菌性能。
Plants (Basel). 2022 Jun 19;11(12):1607. doi: 10.3390/plants11121607.
8
Agarwood-The Fragrant Molecules of a Wounded Tree.沉香——一棵受伤树木的芬芳分子。
Molecules. 2022 May 24;27(11):3386. doi: 10.3390/molecules27113386.
9
Deep-frying purple potato using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity.用葵花籽油油炸紫薯：对多酚、花青素及抗氧化活性的影响
Heliyon. 2022 Apr 26;8(5):e09337. doi: 10.1016/j.heliyon.2022.e09337. eCollection 2022 May.
10
Screening of potential cytotoxic activities of some medicinal plants of Saudi Arabia.沙特阿拉伯一些药用植物潜在细胞毒性活性的筛选。
Saudi J Biol Sci. 2022 Mar;29(3):1801-1807. doi: 10.1016/j.sjbs.2021.10.045. Epub 2021 Oct 25.
本文引用的文献
1
Optimization of extraction parameters on the antioxidant properties of banana waste.香蕉废弃物抗氧化性能提取参数的优化
Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):65-78. doi: 10.17306/J.AFS.2016.1.7.
2
Nutritional composition and antioxidant properties of traditional Italian dishes.传统意大利菜的营养成分和抗氧化特性。
Food Chem. 2017 Mar 1;218:70-77. doi: 10.1016/j.foodchem.2016.08.120. Epub 2016 Aug 31.
3
Extractable and Non-Extractable Phenolics and Antioxidant Capacity of Mandarin Waste Dried at Different Temperatures.不同温度干燥的柑橘皮渣中可提取和不可提取酚类物质及其抗氧化能力
Plant Foods Hum Nutr. 2016 Sep;71(3):294-300. doi: 10.1007/s11130-016-0559-0.
4
Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation Assays.抗氧化活性/能力测定。2. 基于氢原子转移（HAT）、混合模式（电子转移（ET）/HAT）和脂质过氧化分析
J Agric Food Chem. 2016 Feb 10;64(5):1028-45. doi: 10.1021/acs.jafc.5b04743. Epub 2016 Feb 1.
5
Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based Assays.抗氧化活性/能力测定。1. 分类、物理化学原理、机制以及基于电子转移（ET）的测定方法。
J Agric Food Chem. 2016 Feb 10;64(5):997-1027. doi: 10.1021/acs.jafc.5b04739. Epub 2016 Jan 27.
6
Extractable and non-extractable polyphenols from blueberries modulate LPS-induced expression of iNOS and COX-2 in RAW264.7 macrophages via the NF-κB signalling pathway.蓝莓中可提取和不可提取的多酚通过NF-κB信号通路调节脂多糖诱导的RAW264.7巨噬细胞中诱导型一氧化氮合酶（iNOS）和环氧化酶-2（COX-2）的表达。
J Sci Food Agric. 2016 Aug;96(10):3393-400. doi: 10.1002/jsfa.7519. Epub 2015 Dec 29.
7
Liquid chromatography-mass spectrometry coupled with multivariate analysis for the characterization and discrimination of extractable and nonextractable polyphenols and glucosinolates from red cabbage and Brussels sprout waste streams.液相色谱 - 质谱联用结合多变量分析用于表征和鉴别从红甘蓝和抱子甘蓝废物流中提取的和不可提取的多酚及硫代葡萄糖苷。
J Chromatogr A. 2015 Jul 10;1402:60-70. doi: 10.1016/j.chroma.2015.05.009. Epub 2015 May 12.
8
Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes.三种藜麦（Chenopodium quinoa Willd.）基因型种子中酚类物质、甜菜碱和抗氧化活性的特性研究。
Food Chem. 2015 Jan 1;166:380-388. doi: 10.1016/j.foodchem.2014.06.018. Epub 2014 Jun 14.
9
Effect of temperature on the anthocyanin extraction and color evolution during controlled dehydration of Tempranillo grapes.温度对丹魄葡萄控制脱水过程中花色苷提取及颜色演变的影响。
J Agric Food Chem. 2014 Aug 6;62(31):7897-902. doi: 10.1021/jf502235b. Epub 2014 Jul 24.
10
Nutritional characterisation and bioactive components of commercial carobs flours.商业角豆粉的营养特性和生物活性成分。
Food Chem. 2014 Jun 15;153:109-13. doi: 10.1016/j.foodchem.2013.12.045. Epub 2013 Dec 14.
Zotero 插件