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超高压处理后的油棕（Elaeis guineensis Jacq.）果实不同酚类部位的酚类组成、抗氧化活性和细胞保护作用

Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure.

机构信息

Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, People's Republic of China.

College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, People's Republic of China.

出版信息

Food Chem. 2019 Aug 1;288:68-77. doi: 10.1016/j.foodchem.2019.03.002. Epub 2019 Mar 4.

DOI:10.1016/j.foodchem.2019.03.002
PMID:30902316
Abstract

The present work investigated the phenolic profiles, antioxidant activities, and cytoprotective effects of the free, esterified, and insoluble-bound phenolic fractions from oil palm fruits treated under ultra-high pressure (UHP). Results showed that UHP treatment significantly increased the total phenolic and flavonoid contents of all three phenolic fractions (p < 0.05). A total of 11 and 12 phenolic compounds were detected and quantified in non-treated and UHP-treated fruits, with caffeic acid having the highest concentration in insoluble-bound phenolic fractions with 8.68 and 11.27 mg/g of dry extract, respectively. The antioxidant activities, intracellular reactive oxygen species inhibition, and cytoprotective effects of all three phenolic fractions were dramatically enhanced after UHP pretreatment (p < 0.05). Therefore, UHP-treated oil palm fruits with increased bioactivities could be used in functional food or the nutraceutical industry to enhance their applications and economic value.

摘要

本研究调查了经超高压（UHP）处理的油棕果实中游离、酯化和不溶性结合酚类部分的酚类谱、抗氧化活性和细胞保护作用。结果表明，UHP 处理显著增加了所有三种酚类部分的总酚和类黄酮含量（p<0.05）。在未经处理和 UHP 处理的果实中检测到并定量了 11 和 12 种酚类化合物，其中咖啡酸在不溶性结合酚类部分中的浓度最高，分别为 8.68 和 11.27mg/g 干提取物。三种酚类部分的抗氧化活性、细胞内活性氧抑制和细胞保护作用在 UHP 预处理后显著增强（p<0.05）。因此，可将生物活性增强的经 UHP 处理的油棕果实用于功能性食品或营养保健品行业，以提高其应用和经济价值。

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[2]
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[3]
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[4]
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[5]
Effects of Ultra-High-Pressure Treatment on Chemical Composition and Biological Activities of Free, Esterified and Bound Phenolics from L. Fruits.

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[6]
The profiles of free, esterified and insoluble-bound phenolics in peach juice after high pressure homogenization and evaluation of their antioxidant capacities, cytoprotective effect, and inhibitory effects on α-glucosidase and dipeptidyl peptidase-Ⅳ.

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[7]
Ultra-High Hydrostatic Pressure Pretreatment on White Que Zui Tea: Chemical Constituents, Antioxidant, Cytoprotective, and Anti-Inflammatory Activities.

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[8]
Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material.

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[9]
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