Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents
Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents
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DOI：
10.1111/ijfs.12261
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发表时间：
2013-12-01
影响因子：
3.3
通讯作者：
Chen, C-Y. Oliver
中科院分区：
文献类型：
--
作者：
Bolling, Bradley W.;Chen, Ya-Yen;Chen, C-Y. Oliver
研究了葡萄汁、石榴汁、油桃汁中糖、有机酸、中性酚、花色苷组分和抗坏血酸对总酚、氧自由基吸收能力（ORAC）、铁还原抗氧化能力（FRAP）和2，2-二苯基-1-苦基肼（DPPH）的影响。中性酚和花色苷组分贡献了两种果汁总抗氧化能力（TAC）的75%。内在的协同作用和拮抗作用之间的分馏成分发生不一致，在每个试验。糖和有机酸拮抗石榴汁中性酚和花青素的DPPH法测定的50%和葡萄汁ORAC值的21%，但葡萄汁FRAP值的协同作用。添加的抗坏血酸与石榴汁和葡萄汁总酚，DPPH和FRAP测定呈剂量依赖性协同作用，但在ORAC测定中则较少。因此，葡萄和石榴汁成分之间的相互作用确定TAC和总酚值，在这些测定中的协同作用不能仅仅归因于多酚。
The aim of this study was to examine the contribution of sugar, organic acid, neutral phenol, and anthocyanin fractions and added ascorbic acid to grape and pomegranate-nectarine juice total phenol, oxygen radical absorbance capacity (ORAC), ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) values. Neutral phenol and anthocyanin fractions contributed 75% of the total antioxidant capacity (TAC) for both juices. Intrinsic synergy and antagonism among the fractionated constituents occurred inconsistently in each assay. Sugars and organic acids antagonised pomegranate juice neutral phenols and anthocyanins in the DPPH assay by 50% and the grape juice ORAC value by 21%, but were synergistic to the grape juice FRAP value. The added ascorbic acid was dose-dependently synergistic with pomegranate and grape juice total phenol, DPPH and FRAP assays, but less so in the ORAC assay. Thus, the interactions between grape and pomegranate juice constituents determine TAC and total phenol values, and synergy in these assays could not be attributed solely to polyphenols.