Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays
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DOI：
10.1002/mnfr.200600067
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发表时间：
2006-11-01
影响因子：
5.2
通讯作者：
Brighenti, Furio
中科院分区：
文献类型：
--
作者：
Pellegrini, Nicoletta;Serafini, Mauro;Brighenti, Furio
为了扩大意大利的总抗氧化能力（TAC）数据库，TAC值的11种香料，5干果，7糖果，18谷物产品，5脉冲，和6坚果确定使用三种不同的测定，并考虑到贡献的结合抗氧化化合物的纤维丰富的食物（即谷物，豆类和坚果）。在香料中，西梅表现出最高的抗氧化能力，而在干果中，西梅表现出最高的价值。分析的所有巧克力的TAC值远高于测量的其他甜提取物。在谷物产品中，全麦荞麦和麦麸具有最大的TAC。在豆类和坚果中，蚕豆、扁豆和核桃的抗氧化能力最高，而鹰嘴豆、松子和花生的抗氧化能力较低。结合的植物化学物质的贡献，总的TAC是相关的谷物，以及在坚果和豆类。完整的TAC数据库可用于正确研究膳食抗氧化剂在疾病预防中的作用。
With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i.e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.