Figueiras Abdala Abraham, Mendoza Nadia, Valadez Bustos Nancy, Escamilla Silva Eleazar Máximo
Departamento de Ingeniería Química, Instituto Tecnológico de Celaya, Avenida Tecnológico y Antonio García Cubas, Gto., 38010, Celaya, Mexico.
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las campanas, Qro., 76010, Querétaro, Mexico.
Plant Foods Hum Nutr. 2017 Sep;72(3):258-265. doi: 10.1007/s11130-017-0616-3.
High antioxidant capacity molecules, such as anthocyanins, occur naturally in blackberry (Rubus fruticosus). In particular, 'Dasha' blackberry cultivar has scarcely been studied and, it is becoming economically more important in Mexico. In this study, several blackberry extraction conditions, conferred different amounts of detectable phytochemical groups that in turn were analysed with a new approach to investigate their influence on antioxidant capacity (AC). Additionally, a central composite design (CCD) was proposed to study effects of temperature and acidification on AC. Finally, an original approach was used to disclose interactions between the phytochemical content and the AC. Changes in size of the particles during extraction were reported for the first time, and the results showed evidence of swelling and dissolving of particles. UAE of fine and thick powders achieved similar efficiencies in contrast with maceration which showed large differences for the extraction of the tested sizes. CCD showed that low levels of acidification and high levels of temperature resulted in higher extraction of phytochemicals and AC. HPLC show that the main anthocyanidin may represent 88% of the total anthocyanins. Due to its relatively high abundance, cyanidyn-3-glucoside showed evidence of being the main cause of the changes in AC in 'Dasha' extracts. The use of mild conditions resulted in no degradation of anthocyanins and, therefore, there are no AC losses. A correlation plane was proposed to study synergisms of the extracts with other anthocyanins or phenolics.
高抗氧化能力的分子，如花色苷，天然存在于黑莓（悬钩子属）中。特别是，“达莎”黑莓品种几乎未被研究过，且在墨西哥其经济重要性日益增加。在本研究中，几种黑莓提取条件赋予了不同数量可检测的植物化学基团，进而采用一种新方法对其进行分析，以研究它们对抗氧化能力（AC）的影响。此外，还提出了中心复合设计（CCD）来研究温度和酸化对AC的影响。最后，采用一种原创方法来揭示植物化学物质含量与AC之间的相互作用。首次报道了提取过程中颗粒大小的变化，结果显示有颗粒膨胀和溶解的迹象。与浸渍法相比，超细粉和粗粉的超声辅助提取（UAE）效率相似，浸渍法在测试粒度的提取方面存在较大差异。CCD表明，低水平的酸化和高水平的温度导致植物化学物质和AC的提取率更高。高效液相色谱（HPLC）显示，主要的花青素可能占总花青素的88%。由于其相对较高的丰度，矢车菊素 - 3 - 葡萄糖苷显示出是“达莎”提取物中AC变化的主要原因。使用温和条件不会导致花色苷降解，因此，AC没有损失。提出了一个相关平面来研究提取物与其他花青素或酚类物质的协同作用。
