Impact of Thermal Processing on the Activity of Gallotannins and Condensed Tannins from Hamamelis virginiana Used as Functional Ingredients in Seafood
Impact of Thermal Processing on the Activity of Gallotannins and Condensed Tannins from Hamamelis virginiana Used as Functional Ingredients in Seafood
复制标题
DOI：
10.1021/jf904032y
复制
发表时间：
2010-04-14
影响因子：
6.1
通讯作者：
Medina, Isabel
中科院分区：
文献类型：
--
作者：
Jesus Gonzalez, Maria;Lluis Torres, Josh;Medina, Isabel
金缕梅中的酚类提取物是一种有效的抗鱼脂质过氧化的抗氧化剂。研究了鱼的热加工对该来源的水解性多酚的影响。华夏多酚含有80%的可水解单宁，其特征是含有5-10个单位的没食子酸、金缕梅单宁和20%的原花青素的葡萄糖没食子酸酯混合物。用高效液相色谱-质谱法测定了多酚在热加工过程中的结构修饰。还测定了它们在高温下的还原和清除自由基能力的变化。加热过程导致含有6-10个没食子酰基的可水解性单宁显著分解，生成五没食子酰基葡萄糖(PGG)。高浓度的游离没食子酸的释放，特别是在长期热处理的样品中，导致了加热的三叶草提取物的抗氧化能力的增加。这一增长的证据是还原和清除自由基的能力增加，以及用于抑制加工脂肪鱼肌肉脂肪氧化的抗氧化剂效果的改善。
Phenolic extracts from witch hazel, Hamamelis virginiana, are efficient antioxidants against fish lipid peroxidation. The impact of fish thermal processes on the hydrolyzable polyphenols from this source was studied. H. virginiana polyphenols included 80% of hydrolyzable tannins, characterized by a mixture of glucose gallates containing from 5 to 10 units of gallic acid, hamamelitannin, and 20% of proanthocyanidins. Structural modifications of the polyphenols during thermal processes were determined by HPLC-MS. Changes in their reducing and free radical scavenging capacities as a result of high temperatures were also determined. Thermal processes triggered a significant breakdown of hydrolyzable tannins with 6-10 galloyl units to give pentagalloyl glucose (PGG). The release of high concentrations of free gallic acid especially in long-term thermally processed samples leads to an increase of the antioxidant ability of heated H. virginiana extracts. Such an increase was evidenced by an increment in the reducing and radical scavenging capacities as well as an improvement in the antioxidant effectiveness for inhibiting lipid oxidation of processed fatty fish muscle.