Ávila Felipe, Martinez Natalia, Mora Nicolás, Márquez Katherine, Jiménez-Aspee Felipe
Department of Nutrition and Food Science, School of Nutrition and Dietetics, Health Science Faculty, Campus Lircay, University of Talca, Talca 3480094, Chile.
Centro de Estudios en Alimentos Procesados CEAP, Campus Lircay, Talca 3480094, Chile.
Molecules. 2025 Jan 15;30(2):318. doi: 10.3390/molecules30020318.
Phenolic compounds have antiglycation activity, but the changes occurring during thermal treatment (TT) in these activities are not completely understood. The effects of the extraction conditions of (poly)phenols from fruits, before and after TT, on their antioxidant and antiglycation effects were assessed. (Poly)phenol-enriched extracts (PEEs) from raw and TT (90 °C, 1 h) were extracted using three solvent mixtures (ethanol/water/acetic acid) with increasing water content (0, 24, and 49%) and three solvent-to-solid ratios (5, 10, and 20 mL/g). PEEs of raw samples showed increased values of total (poly)phenols (TPC), TEAC, and FRAP and decreased IC values of fluorescent advanced glycation end products (AGEs) with increasing water content. An increase in TPC and FRAP values was observed for TT samples, but an increase in the IC values of fluorescent AGEs for PEEs with increasing water content was observed. Antiglycation activity (IC raw/IC TT) depended on the solvent-to-solid ratio and the extracting solvent. HPLC-DAD-MS analysis of raw and TT samples showed degradation of anthocyanins, flavonoid fragmentation, and oxidation as the main changes in the phenolic composition of TT samples. We show that TT affects the (poly)phenolic composition of , producing a decrease in the antiglycation activity when extractions are performed with increasing water content, despite increasing TPC and FRAP activity.
酚类化合物具有抗糖基化活性，但热处理（TT）过程中这些活性的变化尚未完全明确。评估了TT前后从水果中提取（多）酚的条件对其抗氧化和抗糖基化作用的影响。使用三种水含量逐渐增加（0%、24%和49%）的溶剂混合物（乙醇/水/乙酸）以及三种溶剂与固体的比例（5、10和20 mL/g），从生样品和TT（90℃，1小时）样品中提取富含（多）酚的提取物（PEEs）。生样品的PEEs随着水含量的增加，总（多）酚（TPC）、TEAC和FRAP值升高，荧光晚期糖基化终产物（AGEs）的IC值降低。TT样品的TPC和FRAP值有所增加，但PEEs的荧光AGEs的IC值随着水含量的增加而增加。抗糖基化活性（IC生/IC TT）取决于溶剂与固体的比例和提取溶剂。对生样品和TT样品的HPLC-DAD-MS分析表明，花青素降解、类黄酮片段化和氧化是TT样品酚类成分的主要变化。我们表明，TT会影响水果的（多）酚类成分，尽管TPC和FRAP活性增加，但当水含量增加时进行提取会导致抗糖基化活性降低。
