排序方式: 共有43条查询结果,搜索用时 0 毫秒
21.
Oats (Avena sativa L.) were revaluated in recent years as a promising crop for improving the nutritional quality of foods, due to their richness in many bioactive compounds, including phenols. These plant secondary metabolites are useful as radical scavenging, and also possess positive biochemical effects against cardiovascular diseases, cancer growth and age-related diseases. Twenty oat cultivars were analyzed for their soluble phenol content (SPC, ranging 0.78–1.09 gGAE/kg d.m.) and total antioxidant capacity (TAC, ranging 13.99–18.84 mmol TE/kg d.m.). In another experiment, the kinetics of SPC accumulation and TAC in the immature grains of five oat cultivars revealed a marked decrease of both parameters (−48.9% and −72.1%, respectively) from ten days after anthesis to maturity. These results could suggest a possible use of immature oat grains in human nutrition, as it was already proposed for other cereals. 相似文献
22.
H. Friedman O. Agami Y. Vinokur S. Droby L. Cohen G. Refaeli N. Resnick N. Umiel 《Scientia Horticulturae》2010
Yield, susceptibility to Botrytis and levels of antioxidants are important traits of fresh edible flowers. These parameters were determined for 12 garden rose cultivars selected as edible flowers: ‘Mount Shasta’, ‘San Francisco’, ‘Brandy’, ‘Maxim’, ‘Sweet Surrender’, ‘Amadeus’, ‘Eterna’, ‘Trier 2000’, ‘English sachet’, ‘Golden Celebration’, ‘Pat Austin’ and ‘Katharina Zeimet’. Yield of most cultivars ranged between 80 and 300 flowers/plant (for 64 weeks), which is higher than that produced by cultivars suitable for cut flowers. The yield makes the selected garden cultivars suitable for commercial growth as edible flowers. 相似文献
23.
[目的]研究不同溶剂提取对无花果叶抗氧化能力的影响。[方法]以不同溶剂对无花果叶进行超声提取,比较各提取物抗猪油氧化及清除DPPH(1,1-Diphenyl-2-picrylhydrazyl)和ABTS[2,2-Azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid)]自由基的能力。[结果]各提取物对猪油的抗氧化能力为:蒸馏水提取物﹥70%乙醇提取物﹥甲醇提取物﹥乙酸乙酯提取物﹥无水乙醇提取物;对DPPH和ABTS自由基的清除能力为:蒸馏水提取物﹥70%乙醇提取物﹥甲醇提取物﹥无水乙醇提取物﹥乙酸乙酯提取物,水提物清除DPPH的IC50值为0.49 mg/ml,清除ABTS的IC50值为1.54 mg/ml。[结论]无花果叶水提物具有较强的抗氧化性能,有开发功能性抗氧化剂的潜在价值。 相似文献
24.
25.
以兔血为原料,依次采用枯草芽孢杆菌发酵和碱性蛋白酶水解制备兔血抗氧化低聚肽,选取ABTS+·清除率和多肽含量作为评价指标,通过响应面试验优化发酵工艺和酶解工艺,确定最优发酵工艺参数和最优酶解工艺参数。结果表明,最优发酵工艺参数为:接菌量5.5 CFU/mL,底物浓度10 g/mL,发酵温度35℃,发酵时间3.5 d,此条件下,兔血低聚肽ABTS+·清除率为84.42%,多肽含量为2.84 mg/mL;最优酶解工艺参数为:酶底比200 U/g,酶解时间2.5 h,pH 10.4,酶解温度60℃,此条件下制备得到的兔血低聚肽的ABTS+·清除率为87.22%,与单一发酵工艺比较,差异不显著,而多肽含量为3.81 mg/mL,较单一发酵提高了1.34倍。综上,菌酶联合反应制备兔血抗氧化低聚肽法优于传统单一发酵法。 相似文献
26.
Oliveira OM Vellosa JC Fernandes AS Buffa-Filho W Hakime-Silva RA Furlan M Brunetti IL 《Fitoterapia》2007,78(3):263-264
The ethanolic extract of Agaricus blazei and ethyl acetate and hydroalcoholic fractions were evaluated for their antioxidant activity. 相似文献
27.
Xiaowei Ma Hongxia WuLiqin Liu Quansheng YaoSongbiao Wang Rulin ZhanShanshan Xing Yigang Zhou 《Scientia Horticulturae》2011
Fruit of eight mango genotypes were evaluated for antioxidant potential by several biochemical assays (DPPH, ABTS, ORAC, FRAP, SASR and MCC) and tested for their polyphenol composition and vitamin C contents. The significance analysis demonstrated that the antioxidant capacity of Tainong 1 fruits were significantly higher than that of other genotypes, which was about 2.1–6.3-fold higher than Guifei assayed in ABTS, DPPH, ORAC and FRAP methods. The total polyphenols and flavonoids contents showed a great variety amongst mango genotypes and highly correlation with the total antioxidant capacity. It is concluded that significant genotypic difference exists in the total antioxidant capacity of mango fruits. Both total polyphenols and flavonoids are major contributors to the total antioxidant capacity in mango fruit. 相似文献
28.
磨盘柿温水脱涩过程中单宁含量及自由基清除能力的变化 总被引:1,自引:0,他引:1
通过研究磨盘柿果实温水脱涩过程中单宁含量和ABTS[2,2–联氮–二(3–乙基–苯并噻唑–6–磺酸)]自由基清除能力的变化,进一步为涩柿果实利用及营养评价提供参考依据。采用40 ℃温水对磨盘柿进行脱涩处理,测定了脱涩过程中果实硬度、可溶性固形物、单宁含量、总酚含量及ABTS自由基清除能力的变化。经24 ~ 27 h脱涩,脱涩过程中果实硬度和可溶性固形物均呈缓慢下降的趋势;总单宁含量介于7.32 ~ 10.62 mg &;#8226; g-1FW之间;可溶性单宁含量、总酚含量及亲水性物质的ABTS自由基清除能力在前12 h下降明显,之后维持较低水平;亲脂性物质的ABTS清除能力在整个脱涩过程中变化不大且一直维持较低水平。其中,总酚含量与ABTS自由基清除能力呈极显著正相关。 相似文献
29.
30.
采用模拟胃肠消化模型研究食物基质对茶多酚含量及抗氧化活性的影响。结果表明:与茶多酚模拟胃消化比较,添加牛奶、糊化淀粉和食用油后,茶多酚含量分别降低21.7%、15.0%和3.3%,白砂糖或柠檬酸的添加对其含量无明显影响。添加柠檬酸后,茶多酚清除DPPH自由基(DPPH·)能力显著增强,清除ABTS自由基(ABTS+·)能力显著降低,总抗氧化能力无明显变化;添加白砂糖后其清除ABTS+·能力显著降低,其他抗氧化活性无明显变化;添加糊化淀粉或牛奶后,其抗氧化活性显著降低;添加食用油后其抗氧化活性无明显变化。与茶多酚模拟肠消化比较:添加牛奶后茶多酚含量显著降低7.7%,其他食物基质的添加则对其含量无明显影响。添加柠檬酸后,茶多酚的总抗氧化能力与清除ABTS+·能力显著增强,清除DPPH·能力无明显变化;添加食用油后其清除DPPH·和ABTS+·能力显著增强,总抗氧化能力无明显变化;添加糊化淀粉或牛奶后,其清除ABTS+·能力显著增强,其他则无明显变化;添加白砂糖后其抗氧化活性无明显变化。 相似文献