Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition
Inhibitory effect of raspberries on starch digestive enzyme and their antioxidant properties and phenolic composition
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DOI：
10.1016/j.foodchem.2009.06.063
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发表时间：
2010-03
期刊：
影响因子：
8.8
通讯作者：
Lei Zhang;Jianrong Li;S. Hogan;Hyun‐Jung Chung;G. Welbaum;K. Zhou
中科院分区：
文献类型：
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作者：
Lei Zhang;Jianrong Li;S. Hogan;Hyun‐Jung Chung;G. Welbaum;K. Zhou
分析了七种初生树莓（Rubus idaeus L.）品种：Nova（红色）、Dinkum（红色）、Heritage（红色）、Autumn Britten（红色）、Josephine、Anne（黄色）、Fall Gold（黄色）的潜在健康促进特性，包括对淀粉和脂肪消化酶的抑制作用、抗氧化活性和酚类成分。测试的覆盆子提取物未检测到对胰腺 α-淀粉酶和脂肪酶的抑制作用。然而，所有提取物均表现出对 α-葡萄糖苷酶的有效抑制作用，IC50 为 16.8 至 34.2μg/mL。四种酚类化合物：鞣花酸、花青素-二葡萄糖苷、天竺葵素-3-芸香苷和儿茶素被确定为活性 α-葡萄糖苷酶抑制剂。覆盆子提取物还具有显着的抗氧化活性，氧自由基吸收能力 (ORAC) 范围为 136.7 至 205.2μmol Trolox 当量 (TE)/g 干重水果，DPPH 自由基清除活性为 305 至 351μmol TE/g。覆盆子品种的总酚含量变化显着，从 40.9 到 98.5 毫克没食子酸当量/克干重。花青素含量变化很大，从 0.1 至 9.5 毫克花青素 3-葡萄糖苷当量/克。覆盆子中测定了 9 种酚酸，其总量在 157.3 至 713.5μg/g 之间变化。覆盆子品种的酶抑制和抗氧化特性与其总酚、花青素和酚酸含量不相关。总体而言，“Dinkum”和“Josephine”覆盆子品种比其他五个品种具有更高的总酚含量、ORAC、DPPH自由基清除活性和α-葡萄糖苷酶抑制活性。
Seven primocane fall-bearing raspberry (Rubus idaeus L.) cultivars, Nova (red), Dinkum (red), Heritage (red), Autumn Britten (red), Josephine, Anne (yellow), Fall Gold (yellow) were analysed for potential health promoting properties including their inhibitory effect on starch and fat digestive enzymes, antioxidant activities, and phenolic composition. The tested raspberry extracts showed no detectable inhibition of pancreatic α-amylase and lipase. However, all the extracts exhibited potent inhibition of α-glucosidase with IC50from 16.8 to 34.2μg/mL. Four phenolic compounds, ellagic acid, cyanidin-diglucoside, pelargonidin-3-rutinoside, and catechin were identified as the active α-glucosidase inhibitors. The raspberry extracts also possessed significant antioxidant activities with oxygen radical absorbance capacities (ORAC) ranging from 136.7 to 205.2μmol Trolox equivalents (TE)/g dry weight fruit and DPPH radical scavenging activities from 305 to 351μmol TE/g. The total phenolic content of raspberry cultivars varied significantly from 40.9 to 98.5mg of gallic acid equivalents/g dry weight. The anthocyanin content varied widely from 0.1 to 9.5mg cyanidin 3-glucoside equivalents/g. Nine phenolic acids were quantified in raspberries and their total amounts varied from 157.3 to 713.5μg/g. The enzyme inhibition and antioxidant properties of raspberry cultivars were not correlated with their total phenolic, anthocyanin, and phenolic acid content. Overall, ‘Dinkum’ and ‘Josephine’ raspberry varieties possess higher total phenolic content, ORAC, DPPH radical scavenging activity, and α-glucosidase inhibitory activity than other five cultivars.