Group of Antioxidants and Free Radicals in Biotechnology, Food and Agriculture, Estación Experimental Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), 1, Profesor Albareda, Granada 18008, Spain.
J Agric Food Chem. 2020 Nov 4;68(44):12221-12228. doi: 10.1021/acs.jafc.0c04789. Epub 2020 Oct 25.
The content of glutathione, ascorbate (ASC), and the enzymatic antioxidants, superoxide dismutase and catalase, and components of the ascorbate-glutathione cycle were investigated in the olive fruit (cv. Picual) selected at the green, turning, and mature ripening stages. The changes observed in total and reduced glutathione (GSH), oxidized glutathione (GSSG), the ratio GSH/GSSG, ASC, and antioxidant enzymes (mainly superoxide dismutase, catalase, ascorbate peroxidase, and glutathione reductase) indicate a shift to a moderate cellular oxidative status during ripening and suggest a role for antioxidants in the process. The antioxidant composition of olive oils obtained from the olive fruits of the study was investigated. A model is proposed for the recycling of antioxidant polyphenols mediated by endogenous molecular antioxidants in the olive fruit.
我们研究了处于绿熟、转色和完熟阶段的油橄榄果实（Picual 品种）中谷胱甘肽、抗坏血酸（ASC）和酶促抗氧化剂（超氧化物歧化酶和过氧化氢酶）以及抗坏血酸-谷胱甘肽循环成分的含量。总谷胱甘肽（GSH）和还原型谷胱甘肽（GSH）、氧化型谷胱甘肽（GSSG）、GSH/GSSG 比值、ASC 和抗氧化酶（主要是超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶和谷胱甘肽还原酶）的变化表明，在成熟过程中细胞氧化状态适度变化，并提示抗氧化剂在该过程中的作用。研究还分析了从研究橄榄果实中获得的橄榄油的抗氧化成分。提出了一个模型，用于在橄榄果实中内源性分子抗氧化剂介导下对多酚抗氧化剂进行循环利用。
