Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.
VTT Technical Research Centre of Finland Ltd, Espoo, P.O. Box 1000, FI-02044 VTT, Finland.
Food Res Int. 2018 Apr;106:291-303. doi: 10.1016/j.foodres.2017.12.071. Epub 2017 Dec 27.
Phenolic compounds were extracted with food grade solvent of acidified aqueous ethanol from leaves, berries, berry press cakes, and branches of Finnish berry plants and analyzed with HPLC-DAD, UPLC-DAD-ESI-MS and NMR. In addition, press cakes from two berry species and branches from one species were also extracted and analyzed with the same methods. The antioxidant activities of the extracts were evaluated using Folin-Ciocalteau, oxygen radical absorbance capacity (ORAC), DPPH free radical scavenging, and total radical trapping antioxidant parameter (TRAP) assays. The antibacterial activities were investigated against various Gram-negative and Gram-positive foodborne pathogens. The leaf extracts showed higher antioxidative activities (3-20 fold in ORAC assay, 10-20 fold in TRAP) than the berry extracts, in association with the higher contents of phenolic compounds in the leaf extracts; Strongest anti-bacterial effects was observed in the leaf extracts of lingonberry (Vaccinium vitis-idaea), sea buckthorn (Hippophaë rhamnoides ssp. rhamnoides) and saskatoon (Amelanchier alnifolia) on Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus. However, the antibacterial efficacy varied with bacterial species and strains. The Folin-Ciocalteu, ORAC, and TRAP values was strongly correlated with the total content of flavonoids with less association shown with the content of total phenolics and flavonol glycosides. The results suggest a major contribution of pranthocyanidins and flavan-3-ols to the antioxidative activities of the extracts. The growth inhibition on Staphylococcus aureus and Bacillus cereus was clearly associated with the content of total phenolics and ellagitannins.
酚类化合物从芬兰浆果植物的叶子、浆果、浆果压榨饼和树枝中用酸化的水性乙醇食品级溶剂提取，并通过 HPLC-DAD、UPLC-DAD-ESI-MS 和 NMR 进行分析。此外，还使用相同的方法从两种浆果和一种浆果的树枝中提取和分析压榨饼。使用福林-考尔法、氧自由基吸收能力 (ORAC)、DPPH 自由基清除率和总自由基捕获抗氧化参数 (TRAP) 测定法评估提取物的抗氧化活性。研究了提取物对各种革兰氏阴性和革兰氏阳性食源性病原体的抗菌活性。与浆果提取物相比，叶子提取物显示出更高的抗氧化活性（ORAC 测定法中为 3-20 倍，TRAP 测定法中为 10-20 倍），这与叶子提取物中酚类化合物的含量较高有关；越桔（Vaccinium vitis-idaea）、沙棘（Hippophaë rhamnoides ssp. rhamnoides）和萨斯卡通（Amelanchier alnifolia）叶子提取物对金黄色葡萄球菌、单核细胞增生李斯特菌和蜡状芽孢杆菌的抗菌效果最强。然而，抗菌效果因细菌种类和菌株而异。福林-考尔法、ORAC 和 TRAP 值与类黄酮的总含量密切相关，与总酚类和黄酮醇糖苷的含量关联较小。结果表明，原花青素和黄烷-3-醇对提取物的抗氧化活性有很大贡献。对金黄色葡萄球菌和蜡状芽孢杆菌的生长抑制与总酚类和鞣花单宁的含量明显相关。
