Antioxidant properties of raw and processed cabbages
Antioxidant properties of raw and processed cabbages
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DOI：
10.1080/09637480410001725148
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发表时间：
2004-05-01
影响因子：
3.9
通讯作者：
Lee, CY
中科院分区：
文献类型：
--
作者：
Chun, OK;Smith, N;Lee, CY
为了研究多酚类物质对卷心菜抗氧化活性的影响，测定了生卷心菜和加工卷心菜中总酚、总黄酮、抗氧化能力和单个酚类化合物的含量。新鲜和腌制的红甘蓝表现出最高的总酚含量（分别为 393.1 +/- 10.8 mg 和 366.3 +/- 3.6 mg 没食子酸当量/100 g 新鲜样品）。新鲜和腌制的红甘蓝的类黄酮含量也最高（儿茶素当量/100 克新鲜样品分别为 108.1 +/- 9.3 毫克和 72.4 +/- 4.4 毫克）。抗氧化能力（以维生素C当量抗氧化能力表示）范围为57.1至695.6毫克维生素C当量/100克新鲜样品，其中生红甘蓝和腌制红甘蓝的抗氧化能力最高。总酚与抗氧化能力(r(2)=0.9743)、总黄酮与抗氧化能力(r(2)=0.9557)均呈良好的线性关系。然而，抗坏血酸含量与抗氧化能力之间的相关性很低(r(2) = 0.1442)。生卷心菜和加工卷心菜的抗氧化能力与其多酚类物质的含量高度相关。山奈酚、槲皮素和芹菜素是卷心菜中存在的主要类黄酮，生的和腌制的红卷心菜除外，其中花青素是主要的类黄酮（73.6 - 117.7 mg/kg）。在红甘蓝中，花青素是抗氧化能力以及总酚和类黄酮含量的主要贡献者。
To study the effect of polyphenolics on antioxidant activities of cabbages, the amounts of total phenolics, total flavonoids, antioxidant capacity and individual phenolic compounds in raw and processed cabbages were determined. Fresh and pickled red cabbages exhibited the highest total phenolic contents (393.1 +/- 10.8 mg and 366.3 +/- 3.6 mg gallic acid equivalents/100 g fresh sample, respectively). Fresh and pickled red cabbages were also highest in flavonoids (108.1 +/- 9.3 mg and 72.4 +/- 4.4 mg catechin equivalents/100 g fresh sample, respectively). The antioxidant capacity ( expressed as vitamin C equivalent antioxidant capacity) ranged from 57.1 to 695.6 mg vitamin C equivalents/100 g fresh sample, where raw and pickled red cabbages exhibited the highest antioxidant capacity. There was a good linear relationship between the total phenolics and antioxidant capacity (r(2) = 0.9743), and between the total flavonoids and antioxidant capacity ( r(2) = 0.9557); however, the relationship between the ascorbic acid content and antioxidant capacity was very low (r(2) = 0.1442). The antioxidant capacity of raw and processed cabbages was highly correlated with their contents of polyphenolics. Kaempferol, quercetin, and apigenin were the major flavonoids existing in cabbages except for raw and pickled red cabbages, where cyanidin was the predominant flavonoid (73.6 - 117.7 mg/kg). In the red cabbages, cyanidin was the major contributor to the antioxidant capacity as well as the content of total phenolics and flavonoids.