Alexandrino Thaís Dolfini, da Silva Marta Gomes, Ferrari Roseli Aparecida, Ruiz Ana Lúcia Tasca Gois, Duarte Renata Maria Teixeira, Simabuco Fernando Moreira, Bezerra Rosângela Maria Neves, Pacheco Maria Teresa Bertoldo
Centro de Ciência e Qualidade de Alimentos (CCQA), Instituto de Tecnologia de Alimentos (ITAL), PO Box 139, 13070-178, Campinas, SP, Brazil.
Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas (CPQBA), Universidade Estadual de Campinas (UNICAMP), 13148-218, Paulínia, SP, Brazil.
Curr Res Food Sci. 2021 Sep 24;4:662-669. doi: 10.1016/j.crfs.2021.09.007. eCollection 2021.
Phenolic compounds in crude extracts were obtained from defatted sunflower seed flour using sodium bisulfite and ethanol solutions as extracting agents. The antioxidant, antimicrobial, anti-proliferative, and DNA protective activities of the phenolic compounds in crude extract were analyzed. The phenolic compound contents were determined as chlorogenic acid (CGA) equivalent, presenting 11.57 and 15.44 g CGA eq/100g regarding the sodium bisulfite extract and ethanolic extract, respectively. The ORAC, DPPH, and ABTS methods were used to evaluate antioxidant activity. Both extracts presented antioxidant properties, considering that the ethanolic extract demonstrated higher values (EC 0.36 g extract/g DPPH•). The antimicrobial action was analyzed as to the minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC) of 4 kinds of bacteria (, , , and ). The ethanolic extract was effective against all of these microorganisms, out of which was the most sensitive, with a MIC of 11.6 mg CGA/mL. The ethanolic extract presented DNA protective activity without cytotoxic activity concerning anti-proliferative assay. These findings can be considered as initial evidence of the potential use of phenolic compounds obtained from sunflower seed flour as natural additives in the food industry.
以亚硫酸氢钠和乙醇溶液为萃取剂，从脱脂向日葵籽粉中获得粗提物中的酚类化合物。分析了粗提物中酚类化合物的抗氧化、抗菌、抗增殖和DNA保护活性。酚类化合物含量以绿原酸（CGA）当量计，亚硫酸氢钠提取物和乙醇提取物中分别为11.57和15.44 g CGA eq/100g。采用ORAC、DPPH和ABTS法评价抗氧化活性。两种提取物均具有抗氧化性能，其中乙醇提取物表现出更高的值（EC 0.36 g提取物/g DPPH•）。分析了4种细菌（、、、和）的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）以研究抗菌作用。乙醇提取物对所有这些微生物均有效，其中最敏感，MIC为11.6 mg CGA/mL。在抗增殖试验中，乙醇提取物具有DNA保护活性且无细胞毒性活性。这些发现可被视为从向日葵籽粉中获得的酚类化合物作为食品工业中天然添加剂潜在用途的初步证据。
