Phenol antioxidant quantity and quality in foods: Fruits
Phenol antioxidant quantity and quality in foods: Fruits
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DOI：
10.1021/jf0009293
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发表时间：
2001-11-01
影响因子：
6.1
通讯作者：
Bose, P
中科院分区：
文献类型：
--
作者：
Vinson, JA;Su, XH;Bose, P
用Folin-Ciocalteu试剂比色法测定了美国人饮食中常见的20种水果中的游离酚和结合酚，校正了抗坏血酸贡献后，以儿茶素为标准。在鲜重的基础上，蔓越莓的总酚含量最高，其次是红葡萄。利用铜离子对低密度脂蛋白氧化的抑制作用，分析了果实中游离酚和总酚的质量。除甜瓜、油桃、橘子、白葡萄和草莓外，水果中的抗坏血酸对抗氧化剂的贡献很小。水果提取物的抗氧化性能优于维生素类抗氧化剂和大多数纯酚类抗氧化剂，表明混合物中抗氧化剂之间存在协同作用。结果表明，水果中酚类抗氧化剂的数量和质量明显优于蔬菜。水果，特别是苹果和蔓越莓，含有酚类抗氧化剂，可以丰富低密度脂蛋白，保护它们不被氧化。据估计，美国人均摄入的水果酚类物质相当于儿茶素的255毫克/天。
The free and bound phenols have been measured in 20 fruits commonly consumed in the American diet, Phenols were measured colorimetrically using the Folin-Ciocalteu reagent with catechin as the standard after correction for ascorbic acid contribution. On a fresh weight basis, cranberry had the highest total phenols, and was distantly followed by red grape. Free and total phenol quality in the fruits was analyzed by using the inhibition of lower density lipoprotein oxidation promoted by cupric ion. Ascorbate had only a minor contribution to the antioxidants in fruits with the exception of melon, nectarine, orange, white grape, and strawberry. The fruit extracts' antioxidant quality was better than the vitamin antioxidants,and most pure phenols, suggesting synergism among the antioxidants in the mixture. Using our assay, fruits had significantly better quantity and quality of phenol antioxidants than vegetables. Fruits, specifically apples and cranberries, have phenol antioxidants that can enrich lower density lipoproteins and protect them from oxidation. The average per capita consumption of fruit phenols in the U.S. is estimated to be 255 mg/day of catechin equivalents.