超滤和热加工对枣椰树汁美拉德反应产物和生物活性的影响（Phoenix dactylifera L.）。

Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.).

机构信息

Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Valorisation et Sécurité des Aliments route de Soukra, 3038 Sfax, Tunisia.

Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax, Unité Enzymes et Bioconversion, route de Soukra, 3038 Sfax, Tunisia.

出版信息

Food Chem. 2018 Aug 1;256:397-404. doi: 10.1016/j.foodchem.2018.02.145. Epub 2018 Feb 28.

DOI:10.1016/j.foodchem.2018.02.145

PMID:29606465

Abstract

The effect of ultrafiltration process and temperature concentration on MRPs content and antioxidant, antimicrobial and cytotoxic properties of date palm sap syrups were investigated. MRPs were analyzed by HPLC. Antioxidant activity was evaluated by reducing power and DPPH free radical and HO scavenging activities. Antimicrobial activity was evaluated by the agar disk diffusion method. In vitro cytotoxic activity was examined by cell proliferation assay. Date sap syrups displayed strong antioxidant activities which are correlated 5HMF and 2F contents. In addition, concentration at 100 °C, unlike ultrafiltration process, enhanced significantly the antioxidant activities sap syrups and total phenolic contents. The antimicrobial activities showed marked activity against S. enterica, P. aeruginosa, S. aureus, L. monocytogenes with an inhibition zone of 21, 34, 27 and 34 mm respectively. Cytotoxicity assays showed that sap syrups can inhibit the proliferation of HeLa cell lines at high concentration.

摘要

研究了超滤工艺和温度浓缩对枣椰树汁中 MRPs 含量以及抗氧化、抗菌和细胞毒性特性的影响。采用 HPLC 分析 MRPs。通过还原力和 DPPH 自由基清除活性以及 HO 清除活性评估抗氧化活性。采用琼脂圆盘扩散法评估抗菌活性。通过细胞增殖测定法检测体外细胞毒性活性。枣椰树汁糖浆显示出与 5HMF 和 2F 含量相关的强抗氧化活性。此外，与超滤工艺不同，在 100°C 下浓缩可显著提高抗氧化活性树汁糖浆和总酚含量。抗菌活性对肠炎沙门氏菌、铜绿假单胞菌、金黄色葡萄球菌、单核细胞增生李斯特菌表现出明显的活性，抑菌圈分别为 21、34、27 和 34mm。细胞毒性试验表明，树汁糖浆在高浓度下可抑制 HeLa 细胞系的增殖。