Szymanowska Urszula, Baraniak Barbara
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Antioxidants (Basel). 2019 Aug 10;8(8):299. doi: 10.3390/antiox8080299.
Raspberry pomace was obtained from raspberries subjected to enzymatic maceration using three commercial pectinolytic preparations (Pectinex Ultra SP-L, Pectinex Yield Mash, and Ultrazym AFP-L). Phenolic compounds were extracted and anthocyanin fractions were isolated using the SPE solid phase extraction technique. In the separated anthocyanin fractions, the content of individual compounds was determined by the HPLC technique and the antioxidant activity was assessed with four complementary methods (DPPH and ABTS radical scavenging activity, chelating Fe(II) power, and ferric reducing power). Potential anti-inflammatory properties were also identified as the ability to inhibit the activity of lipoxygenase and cyclooxygenase 2. For these enzymes, the type of inhibition was determined based on the Lineweaver-Burke plot.
树莓果渣取自经过酶解浸提的树莓，酶解过程使用了三种商业果胶酶制剂（Pectinex Ultra SP-L、Pectinex Yield Mash和Ultrazym AFP-L）。采用固相萃取（SPE）技术提取酚类化合物并分离花青素组分。在分离出的花青素组分中，通过高效液相色谱（HPLC）技术测定各化合物的含量，并采用四种互补方法（DPPH和ABTS自由基清除活性、螯合Fe(II)能力和铁还原能力）评估抗氧化活性。还确定了潜在的抗炎特性，即抑制脂氧合酶和环氧化酶2活性的能力。对于这些酶，基于Lineweaver-Burke图确定抑制类型。
