Correlation Analysis of Phenolic Contents and Antioxidation in Yellow- and Black-Seeded Brassica napus.
Correlation Analysis of Phenolic Contents and Antioxidation in Yellow- and Black-Seeded Brassica napus.
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DOI：
10.3390/molecules23071815
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发表时间：
2018-07-21
期刊：
影响因子：
--
通讯作者：
Wang YP
中科院分区：
文献类型：
--
作者：
Wang Y;Meng G;Chen S;Chen Y;Jiang J;Wang YP
甘蓝型油菜富含酚类成分，具有对人体健康重要的天然抗氧化特性。在本研究中，比较了黄籽和黑籽甘蓝型油菜的发育种子的总酚和类黄酮含量。开花后 5 周 (WAF) 时，黑色种子的酚类和类黄酮含量（6.44 ± 0.97 mg EE/g 酚类和 3.78 ± 0.05 mg EE/g 类黄酮）显着高于黄色种子（2.80 ± 0.13 mg/g 酚类和 0.83 ± 0.01 mg/g 类黄酮）。 HPLC-DAD-ESI/MS分析显示，黄籽和黑籽欧洲油菜中56种酚类成分含量存在差异，包括山奈酚-3-O-葡萄糖苷、异鼠李素-3-O-葡萄糖苷、槲皮素-3-O-槐苷、原花青素B2（[DP 2]），与黑籽相比，黄籽中的酚类成分含量显着降低。应用 2,2-二苯基-1-三硝基苯肼 (DPPH) 和 2,2'-偶氮双-(3-乙基苯并噻唑啉-6-磺酸) (ABTS) 自由基测定，我们发现在黄色和黑色种子的发育后期，DPPH 和 ABTS 的清除率最大。此外，黑色种子的铁还原抗氧化能力 (FRAP) 值在 5 WAF 时达到最大（432.52 ± 69.98 μmol Fe (II)/g DW），在黄色种子中达到 6 WAF（274.08 ± 2.40 μmol Fe (II)/g DW）。一般来说，与黑菜籽相比，黄籽甘蓝型油菜的抗氧化能力显着降低，并且黄籽和黑籽甘蓝型油菜的抗氧化能力与黄酮类化合物含量呈正相关。
Brassica napus L. is rich in phenolic components and it has natural antioxidant characteristics which are important to human health. In the present study, the total phenolic and flavonoid contents of developing seeds of yellow- and black-seeded B. napus were compared. Both phenolic and flavonoid contents were significantly higher at 5 weeks after flowering (WAF) in black seeds (6.44 ± 0.97 mg EE/g phenolics and 3.78 ± 0.05 mg EE/g flavonoids) than yellow seeds (2.80 ± 0.13 mg/g phenolics and 0.83 ± 0.01 mg/g flavonoids). HPLC–DAD–ESI/MS analysis revealed different content of 56 phenolic components between yellow and black-seeded B. napus, including kaempferol-3-O-glucoside, isorhamnetin-3-O-glucoside, quercetin-3-O-sophoroside, procyanidin B2 ([DP 2]), which were significantly reduced in yellow seeds compared with black seeds. Applying the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical assay, we found maximum clearance of DPPH and ABTS in the late developmental stages of yellow and black seeds. Additionally, the ferric reducing antioxidant power (FRAP) value maximized at 5 WAF in black seeds (432.52 ± 69.98 μmol Fe (II)/g DW) and 6 WAF in yellow seeds (274.08 ± 2.40 μmol Fe (II)/g DW). Generally, antioxidant ability was significantly reduced in yellow-seeded B. napus compared to black rapeseed, and positive correlations between antioxidation and flavonoid content were found in both yellow- and black-seeded B. napus.
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