温度、储存条件、pH 值和离子强度对罗文莓提取物抗氧化活性和颜色参数的影响。
The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts.
机构信息
Department of Oenology and Chemistry, Food Technology, Faculty Food Technology, Technical University of Moldova, 9/9 Studentilor Street, MD-2045 Chisinau, Moldova.
Department of Sciences, Faculty of Horticulture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700490 Iasi, Romania.
出版信息
Molecules. 2021 Jun 22;26(13):3786. doi: 10.3390/molecules26133786.
Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds-polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34-1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, -cryptoxanthin, all---carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.
近年来，食品行业的发展趋势与农业领域的创新方法相结合，可能会使罗文树变成一种具有潜在技术应用价值的宝贵原料。因此，本研究旨在调查其果实中生物活性化合物的含量，并评估从该果实中提取的提取物在不同的热处理条件下、在不同的 pH 值和离子强度条件下的颜色和抗氧化稳定性。本研究采用各种分光光度法、HPLC 和毛细管电泳来定量分析生物活性化合物（多酚、类胡萝卜素、有机酸）的浓度，并评估抗氧化活性和颜色。结果表明，罗文树浆果中含有约 1.34-1.47 g/100 g 的多酚，包括儿茶素、表儿茶素、阿魏酸甲酯、原花青素 B1 等；含有约 21.65 mg/100 g 的类胡萝卜素，包括玉米黄质、β-隐黄质、全-胡萝卜素和各种有机酸，如苹果酸、柠檬酸和琥珀酸，这使其具有 5.8 mmol TE/100 g 的高抗氧化活性。结果还表明，提取物在经过各种热处理、pH 值和离子强度处理后，其抗氧化活性表现出很高的稳定性，而颜色主要在 100°C 温度下受到负面影响。这些数据证实了这种传统但经常被忽视的物种的技术潜力。
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