Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica)
Phenolic composition and antioxidant activity of prunes and prune juice (Prunus domestica)
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DOI：
10.1021/jf970831x
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发表时间：
1998-04-01
影响因子：
6.1
通讯作者：
Waterhouse, AL
中科院分区：
文献类型：
--
作者：
Donovan, JL;Meyer, AS;Waterhouse, AL
食物中的酚类化合物作为低密度脂蛋白(LDL)的抗氧化剂，与减少心脏病的发病率有关。商业李子和梅子汁提取物(李子。用二极管阵列检测的反相高效液相色谱分析酚类化合物，并测试其对Cu2+催化的人低密度脂蛋白氧化的抑制能力。果脯、特大果果梅和梅汁中酚类物质的平均含量分别为1840 mg/kg、1397 mg/kg和441 mg/L。羟基肉桂酸，特别是新绿原酸和绿原酸占主导地位，这些化合物，以及李子和李子汁提取物，抑制低密度脂蛋白的氧化。核桃提取物在5、10和20亩的没食子酸当量(GAE)下分别抑制了24、82和98%的低密度脂蛋白氧化。梅子汁提取物在5、10和20 mU GAE时对低密度脂蛋白氧化的抑制作用分别为3、62和97%。这些数据表明，李子和梅子汁可能是饮食中抗氧化剂的一种来源。
Phenolic compounds in foods have been associated with reduced incidences of heart disease by acting as antioxidants for low-density lipoprotein (LDL). Commercial prune and prune juice extracts (Prunus domestica cv. French) were analyzed for phenolics by reversed phase HPLC with diode array detection and tested for the ability to inhibit the Cu2+-catalyzed oxidation of human LDL. The mean concentrations of phenolics were 1840 mg/kg, 1397 mg/kg, and 441 mg/L in pitted prunes, extra large prunes with pits, and prune juice, respectively. Hydroxycinnamates, especially neochlorogenic acid, and chlorogenic acid predominated, and these compounds, as well as the prune and prune juice extracts, inhibited the oxidation of LDL. The pitted prune extract inhibited LDL oxidation by 24, 82, and 98% at 5, 10, and 20 mu M gallic acid equivalents (GAE). The prune juice extract inhibited LDL oxidation by 3, 62, and 97% at 5, 10, and 20 mu M GAE. These data indicate that prunes and prune juice may provide a source of dietary antioxidants.