两种野生小檗果实的生化特性、抗氧化活性及酚类含量评估：[具体两种小檗果实名称缺失]和[具体两种小檗果实名称缺失] 。

Evaluation of Biochemical Properties, Antioxidant Activities and Phenolic Content of Two Wild-Grown Berberis Fruits: and .

作者信息

Abudureheman Buhailiqiemu, Zhou Xinyue, Shu Xipan, Chai Ziqi, Xu Yongping, Li Shuying, Tian Jinhu, Pan Haibo, Ye Xingqian

机构信息

Xinjiang Institute of Technology, College of Food Science and Engineering, Aksu 843000, China.

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

出版信息

Foods. 2022 Aug 25;11(17):2569. doi: 10.3390/foods11172569.

DOI:10.3390/foods11172569

PMID:36076754

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9455689/

Abstract

To evaluate the potential health-promoting benefits of Berberis nummularia and B. atrocarpa fruits, the biochemical properties (nutrition component, mineral substance, organic acids), total phenolic and flavonoid content and antioxidant (DPPH, FRAP, ABTS and ORAC) capacity of ethanol extracts of B. nummularia and B. atrocarpa fruits wild-grown in Xinjiang were analyzed. The results indicated that there were no meaningful differences (p > 0.05) between the ash (1 ± 0.1 and 1 ± 0.0 g/100 g), fiber (16 ± 1.0 and 18 ± 1.4) and carbohydrate (57 ± 1.8 and 56 ± 1.8 g/100 g) content, respectively, in the dry fruits of B. nummularia and B. atrocarpa. The total fat (7 ± 0.4 and 5 ± 0.1 mg/100 g), soluble sugar (23 ± 0.6 and 12 ± 1.4 g/100 g), titratable acidity (18 ± 2.5% and 14 ± 1.3%) content, and energy value (330.86 and 314.41 kcal/100 g) of B. nummularia was significantly higher than that of B. atrocarpa fruits. Both species contain malic acid, acetic acid, tartaric acid, citric acid and fumaric acid, in which, malic acid is the dominant organic acid. The organic acid and mineral components of B. nummularia fruits were significantly higher than that of B. atrocarpa (p < 0.05). The total phenolic and flavonoid content of B. nummularia were 2 ± 0.0 mg GA/g DW and 2 ± 0.0 mg RE/g DW, respectively, which were significantly lower than the total phenolic and flavonoid content of B. atrocarpa (12 ± 0.1 mg GA/g DW and 9 ± 0.0 mg RE/g DW). The antioxidant capacity of B. nummularia (4 ± 0.1 mg Ascorbic acid/g DW for DPPH, 32 ± 0.1 mg Trolox/g DW for FRAP, 80 ± 3.0 mg Trolox/g DW for ABTS and 60 ± 3.6 mg Trolox/g for ORAC was significantly lower than that of B. atrocarpa (12 ± 0.0 mg Ascorbic acid/g DW for DPPH, 645 ± 1.1 mg Trolox/g DW for FRAP, 304 ± 3.0 mg Trolox/g DW for ABTS and 155 ± 2.8 mg Trolox/g for ORAC). B. atrocarpa fruits showed significantly higher antioxidant capacity than that of B. nummularia. The fruits of the two species can be used in food coloring and nutritional supplements, and consumption of the fruits can aid in weight control and reduce blood glucose or cholesterol.

摘要

为评估新疆野生小檗和黑果小檗果实潜在的促进健康益处，对其果实乙醇提取物的生化特性（营养成分、矿物质、有机酸）、总酚和黄酮含量以及抗氧化能力（DPPH、FRAP、ABTS和ORAC）进行了分析。结果表明，小檗和黑果小檗干果中的灰分（分别为1±0.1和1±0.0 g/100 g）、纤维（分别为16±1.0和18±1.4）和碳水化合物（分别为57±1.8和56±1.8 g/100 g）含量无显著差异（p>0.05）。小檗的总脂肪（分别为7±0.4和5±0.1 mg/100 g）、可溶性糖（分别为23±0.6和12±1.4 g/100 g）、可滴定酸度（分别为18±2.5%和14±1.3%）含量以及能量值（分别为330.86和314.41 kcal/100 g）显著高于黑果小檗果实。两种植物均含有苹果酸、乙酸、酒石酸、柠檬酸和富马酸，其中苹果酸是主要有机酸。小檗果实的有机酸和矿物质成分显著高于黑果小檗（p<0.05）。小檗的总酚和黄酮含量分别为2±0.0 mg GA/g DW和2±0.0 mg RE/g DW，显著低于黑果小檗的总酚和黄酮含量（分别为12±0.1 mg GA/g DW和9±0.0 mg RE/g DW）。小檗的抗氧化能力（DPPH为4±0.1 mg抗坏血酸/g DW，FRAP为32±0.1 mg Trolox/g DW，ABTS为80±3.0 mg Trolox/g DW，ORAC为60±3.6 mg Trolox/g）显著低于黑果小檗（DPPH为12±0.0 mg抗坏血酸/g DW，FRAP为645±1.1 mg Trolox/g DW，ABTS为304±3.0 mg Trolox/g DW，ORAC为155±2.8 mg Trolox/g）。黑果小檗果实的抗氧化能力显著高于小檗。这两种植物的果实可用于食品着色和营养补充剂，食用这些果实有助于控制体重并降低血糖或胆固醇。