Bioactivity of falcarinol and the influence of processing and storage on its content in carrots (Daucus carota L)
Bioactivity of falcarinol and the influence of processing and storage on its content in carrots (Daucus carota L)
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DOI：
10.1002/jsfa.1442
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发表时间：
2003-08-01
影响因子：
4.1
通讯作者：
Christensen, LP
中科院分区：
文献类型：
--
作者：
Hansen, SL;Purup, S;Christensen, LP
用胶原凝胶中的原代乳腺上皮细胞进行生物测定，并与胡萝卜中的橙子色素β-胡萝卜素进行比较，研究了从胡萝卜中分离的聚乙炔镰孢醇（（9 Z）-十七碳-1，9-二烯-4，6-二炔-3-醇）的浓度依赖性活性。Falcarinol显示出双相活性，在0.01 - 0.05 μ g/ml之间具有刺激作用，在1 - 10 μ g/ml之间具有抑制作用，而β-胡萝卜素在0.001-100 μ g/ml的浓度范围内没有显示出作用。结果进行了讨论，在有关的胡萝卜和相关蔬菜的健康促进作用。通过分析反相HPLC对胡萝卜栽培品种Bolero、Rodelika和Fancy中的镰孢芹醇进行定量，进行各种加工和储存条件，以研究长期储存、热烫、冷冻和煮沸如何影响镰孢芹醇的含量。长期储存的生胡萝卜块（1厘米（3））减少了近35%的镰状芹醇含量。在蒸汽漂白的胡萝卜块（1 cm（3））中也发现了类似的减少。长期储存在-24 degreesC的蒸汽热烫胡萝卜块没有进一步降低镰状芹醇含量。与生胡萝卜相比，在水中煮沸12分钟的胡萝卜块中发现镰孢醇含量减少了近70%。(C)2003化学工业协会。
The concentration-dependent activity of the polyacetylene falcarinol ((9Z)-heptadeca-1,9-dien-4,6-diyn-3-ol), isolated from carrots, was investigated in a bioassay with primary mammary epithelial cells in collagen gels and compared with that of beta-carotene, the orange pigment in carrots. Falcarinol showed biphasic activity, having stimulatory effects between 0.01 and 0.05 mug ml(-1) and inhibitory effects between 1 and 10 mug ml(-1), whereas beta-carotene showed no effect in the concentration range 0.001-100 mug ml(-1). The results are discussed in relation to the health-promoting effects of carrots and related vegetables. Falcarinol was quantified in the carrot cultivars Bolero, Rodelika and Fancy by analytical reverse phase HPLC, subjected to various processing and storage conditions in order to study how long-term storage, blanching, freezing and boiling influence the content of falcarinol. Long-term storage of raw carrot cubes (1 cm(3)) reduced the falcarinol content by almost 35%. A similar reduction was found in steam-blanched carrot cubes (1 cm(3)). Long-term storage at -24degreesC of steam blanched carrot cubes did not reduce the falcarinol content further. A reduction of almost 70% in the falcarinol content was found in carrot pieces boiled in water for 12 min compared with raw carrots. (C) 2003 Society of Chemical Industry.