Apple flavonoids: isolation and characterization for antioxidant properties in selected food systems

苹果类黄酮：选定食品系统中抗氧化特性的分离和表征

• 批准号: 327056-2006
• 负责人: Rupasinghe, Vasantha
• 金额: $ 1.82万
• 依托单位: Nova Scotia Agricultural College
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2006
• 资助国家: 加拿大
• 起止时间: 2006-01-01 至 2007-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=331020
• 关键词: Apple; flavonoids; isolation; characterization; antioxidant

There is a growing interest in discovering naturally occuring antioxidants as food additives because of their benefits in preserving food wholesomeness and their potential health benefits. Lipid peroxidation is a common process in food that could cause loss of food quality and adverse health problems for the consumers of affected products. In general, dietary antioxidants protect molecules such as lipids, DNA and proteins in the body, which are susceptible to oxidative stress. Beyond the antioxidant properties, intake of dietary polyphenolics such as flavonoids have been inversely associated with incidences of human chronic diseases.  Apples are a major food source of flavonoids. Flavonoids are known for their free radical scavenging properties and protective ability against cancer, heart disease, and other chronic diseases. Therefore, identification of apple flavonoids with specific antioxidant properties that prevent oxidative damage to foods will allow not only for the replacement of potentially toxic synthetic antioxidants but will also improve human health upon the consumption of food products supplemented with flavonoids.      The overall goal of the proposed research program is to understand the structure and function relationship of specific flavonoids present in apple and their by-products with the ultimate goal of developing commercially exploitable bio-products such as value-added food ingredients. This project will investigate health friendly extraction techniques including supercritical fluid extraction to extract flavonols, the predominant group of flavonoids, from apple skin. Centrifugal partition chromatography followed by mass spectrometry and nucleic magnetic resonance techniques will be used to isolate and characterize specific flavonols. The extracts and isolated flavonols will be assessed for their antioxidant capacity and ability to prevent lipid peroxidation in selected laboratory, food, and animal model systems. Counter assays will also be used to eliminate flavonols at risk of producing toxic effects.

人们越来越有兴趣发现天然抗氧化剂作为食品添加剂，因为它们有利于保持食品的健康和潜在的健康益处。脂质过氧化是食品中常见的过程，可能导致食品质量下降，并对受影响产品的消费者造成不良健康问题。一般来说，饮食中的抗氧化剂可以保护体内易受氧化应激影响的分子，如脂质，DNA和蛋白质。除了抗氧化特性，膳食多酚类化合物如类黄酮的摄入量与人类慢性疾病的发病率呈负相关。苹果是类黄酮的主要食物来源。黄酮类化合物以其自由基清除特性和对癌症、心脏病和其他慢性疾病的保护能力而闻名。因此，鉴定具有特定抗氧化特性的苹果类黄酮，防止对食物的氧化损伤，不仅可以替代潜在有毒的合成抗氧化剂，而且还可以在食用补充有类黄酮的食品时改善人类健康。 拟议研究计划的总体目标是了解苹果及其副产品中存在的特定黄酮类化合物的结构和功能关系，最终目标是开发可商业开发的生物产品，如增值食品配料。本计画将探讨健康友善的萃取技术，包括超临界流体萃取法，以萃取苹果皮中的黄酮醇类化合物。离心分配色谱，然后质谱和核磁共振技术将用于分离和表征特定的黄酮醇。将在选定的实验室、食品和动物模型系统中评估提取物和分离的黄酮醇的抗氧化能力和防止脂质过氧化的能力。还将使用计数器测定来消除产生毒性作用的黄酮醇。