Phenolic composition, antioxidant capacity and inhibitory effects on -glucosidase and lipase of immature faba bean seeds
Phenolic composition, antioxidant capacity and inhibitory effects on -glucosidase and lipase of immature faba bean seeds
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DOI：
10.1080/10942912.2018.1522331
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发表时间：
2018-01-01
影响因子：
2.9
通讯作者：
He, Yu-hua
中科院分区：
文献类型：
--
作者：
Lu, Yue-hong;Tian, Cheng-rui;He, Yu-hua
以5个蚕豆品种为材料，研究了3个食用阶段(S1、S2和S3)蚕豆种子中酚类物质含量、抗氧化能力的变化及其对葡萄糖苷酶和脂肪酶的抑制作用。种皮中的酚类物质和抗氧化能力显著高于子叶，其中FD18在S3期达到最高。而子叶中的酚类物质含量随着采收期的推迟而稳步下降。从蚕豆种子中鉴定出8种酚类化合物，其中表儿茶素和儿茶素含量最高，其含量因品种、成熟期和植株部位的不同而有较大差异。出乎意料的是，纯化的酚类物质对β-葡萄糖苷酶的抑制作用甚至强于阳性对照阿卡波糖，并且从S1期到S3期，对子叶中脂肪酶的抑制作用逐渐下降。种皮中的酚类物质与抗氧化能力呈显著正相关，子叶中的酚类物质与酶抑制作用呈显著正相关。总体而言，未成熟的蚕豆种子，特别是它的种皮，作为一种功能食品具有很大的潜力。
Immature faba bean seeds of five varieties were investigated for changes in phenolic composition, antioxidant capacity and inhibitory effects on -glucosidase and lipase at three edible stages (S1, S2 and S3). Phenolics and antioxidant capacity in seed coats were significantly higher than those in cotyledons, and the highest was found of FD18 at stage S3. While phenolic content in cotyledons decreased steadily with the harvest time delayed. Eight phenolic compounds were confirmed with epicatechin and catechin prominent and their levels showed a great variability depending on varieties, maturation stages and plant parts of faba bean seeds. Unexpectedly, the inhibitory effects of purified phenolics on -glucosidase were even stronger than that of the positive control acarbose, and the inhibitory effects on lipase in the cotyledons declined gradually from stage S1 to S3. Significant positive correlations between phenolics from seed coats and antioxidant capacity, and phenolics from cotyledons and the enzyme inhibitory effects were observed. Overall, the immature faba bean seed, especially its seed coat, has great potential as a functional food.