Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R &D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Minstry of Agriculture, Hangzhou 310058, China.
Zhejiang Economic &Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China.
Sci Rep. 2017 Apr 19;7:46501. doi: 10.1038/srep46501.
The antioxidant synergistic effects of Osmanthus fragrans flowers with green tea were evaluated, and their major antioxidant compounds contributed to the total amount of synergy were determined. The antioxidant compounds in O. fragrans flowers with green tea were identified by LC-MS and quantified by UPLC-PDA. The synergistic antioxidant interactions between O. fragrans flowers with green tea and their antioxidant compounds were tested using the Prieto's model after the simulated digestion. The main antioxidant compounds in O. fragrans flowers were acteoside and salideroside, whereas the main antioxidant compounds in green tea were caffeine, gallic acid, and L-epicatechin. The significant synergistic effect between O. fragrans flowers and green tea was observed and among nearly all of the combinations of their antioxidant compounds. Among the combinations, acteoside and gallic acid contributed most to the antioxidant synergy between O. fragrans flowers and green tea. However, the simulated digestion decreased this antioxidant synergy because it reduced the contents and the antioxidant capacities of their compounds, as well as the antioxidant synergy among the compounds.
评估了桂花与绿茶的协同抗氧化作用，并确定了对协同作用总量有贡献的主要抗氧化化合物。通过 LC-MS 鉴定了桂花与绿茶中的抗氧化化合物，并通过 UPLC-PDA 进行定量。在模拟消化后，使用 Prieto 模型测试了桂花与绿茶及其抗氧化化合物之间的协同抗氧化相互作用。桂花的主要抗氧化化合物为山柰苷和水飞蓟素，而绿茶的主要抗氧化化合物为咖啡因、没食子酸和 L-表儿茶素。观察到桂花与绿茶之间存在显著的协同作用，并且在它们的抗氧化化合物的几乎所有组合中都存在协同作用。在这些组合中，山柰苷和没食子酸对桂花与绿茶之间的抗氧化协同作用贡献最大。然而，模拟消化降低了这种抗氧化协同作用，因为它降低了它们化合物的含量和抗氧化能力，以及化合物之间的抗氧化协同作用。
