Rahman Md Jiaur, Costa de Camargo Adriano, Shahidi Fereidoon
Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada; Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, SP, Brazil.
Food Chem. 2018 Feb 1;240:917-925. doi: 10.1016/j.foodchem.2017.07.098. Epub 2017 Jul 20.
Phenolic compounds in oilseeds occur in the free, esterified and insoluble-bound forms and serve as natural antioxidants by preventing food oxidation as well as oxidative stress and various disorders in the body. In this work, free, esterified and insoluble-bound phenolics were extracted from defatted camelina and sophia seeds. Samples were evaluated for their total contents of phenolics (TPC), flavonoids (TFC) and proanthocyanidins (PC) as well as the antioxidant activity of their various phenolic fractions. Several in vitro methods, namely Trolox equivalent antioxidant capacity (TEAC), reducing power (RP) and metal chelation activity were used for all fractions. High performance liquid chromatography-diode array detection- tandem mass spectrometry (HPLC-DAD-MS/MS) identified 29 phenolics belonging to phenolic acids and their derivatives, flavonoids and procyanidins in different fractions of camelina and sophia extracts. Esterified fraction was the predominant form of phenolics in both seeds. Thus, camelina and sophia seeds may serve as viable functional food ingredients with protective antioxidant potential.
油料种子中的酚类化合物以游离、酯化和不溶性结合形式存在，通过防止食物氧化以及身体中的氧化应激和各种紊乱，起到天然抗氧化剂的作用。在这项研究中，从脱脂的荠蓝籽和诸葛菜种子中提取了游离、酯化和不溶性结合酚类物质。对样品的总酚含量（TPC）、黄酮类化合物（TFC）和原花青素（PC）以及各种酚类组分的抗氧化活性进行了评估。对所有组分采用了几种体外方法，即特洛克斯等效抗氧化能力（TEAC）、还原能力（RP）和金属螯合活性。高效液相色谱-二极管阵列检测-串联质谱（HPLC-DAD-MS/MS）在荠蓝籽和诸葛菜提取物的不同组分中鉴定出29种属于酚酸及其衍生物、黄酮类化合物和原花青素的酚类物质。酯化组分是两种种子中酚类物质的主要形式。因此，荠蓝籽和诸葛菜种子可作为具有潜在保护抗氧化能力的可行功能性食品成分。
