Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage
Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage
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DOI：
10.1111/j.1750-3841.2006.00231.x
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发表时间：
2007-01-01
影响因子：
3.9
通讯作者：
Malcata, F. Xavier
中科院分区：
文献类型：
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作者：
Guimaraes, Carla M.;Giao, Maria S.;Malcata, F. Xavier
提取物是从糖蜜，制糖工业的副产品，通过一些色谱步骤。研究了它们的抗氧化能力，包括对DNA氧化损伤的抑制作用;也确定了它们的酚类化合物谱。两种提取物表现出显着的抗氧化功能，表示其能力脱色ABTS自由基阳离子和消除羟基自由基（通过脱氧核糖测定）。这2种提取物还带来了对诱导的DNA氧化损伤的保护（通过减少DNA断裂，如通过电泳评估的）。对酚类化合物胡萝卜酸、对羟基苯甲酸、香草酸、对羟基苯甲醛和阿魏酸进行了阳性鉴别和定量。
Extracts were obtained from molasses, a byproduct of the sugar industry, via a number of chromatographic steps. Their antioxidant capacity was studied, including the inhibitory effect upon DNA oxidative damage; the phenolic compound profile thereof ascertained as well. Two extracts exhibited significant antioxidant features, expressed by their capacity to decolorize ABTS radical cation and to scavenge hydroxyl free radicals (via deoxyribose assay). Those 2 extracts also brought about protection against induced DNA oxidative damage (via decreasing DNA scission, as assessed by electrophoresis). The phenolic compounds syringic acid, p-hydroxybenzoic acid, vanillic acid, p-hydroxybenzaldehyde, and ferulic acid were positively identified and quantified.