Abstract
Polar polyphenols were extracted from pear using different polar solvents in this study. The antioxidant properties of different polar polyphenols were evaluated by comparing the antioxidant value. The results showed that the peroxide value was 9.43 mmol/kg, and the inhibition rate was 41.86%, added soybean oil with the water layers polyphenols at the fifteenth day. Moreover, the values were 10.19 mmol/kg, and 37.17%, respectively, while adding peroxide value soybean oil with n-butanol layers pear polyphenol. When ethyl acetate layer pear polyphenol was added, the values were changed to be 11.03 mmol/kg and 34.99% respectively. Significant differences of the antioxidant properties and free radical scavenging abilities of different polar polyphenols from pear could be found in the present studies. The PPO activities order of polyphenols extracted by solvents was water, n-butanol, ethyl acetate, and the PPO activities of polyphenols extracted from pear increased accordant with the solvents polarity increasing.
Publication Date
10-28-2016
First Page
164
Last Page
167
DOI
10.13652/j.issn.1003-5788.2016.10.038
Recommended Citation
Dongjing, ZHANG; Guizhen, GAO; and Xingtao, ZHANG
(2016)
"Research on antioxidative activities of different polar polyphenols from pear,"
Food and Machinery: Vol. 32:
Iss.
10, Article 37.
DOI: 10.13652/j.issn.1003-5788.2016.10.038
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/37
References
[1] 曹天生. 砀山酥梨文化[M]. 合肥: 安徽人民出版社, 2008: 35-41.
[2] MENG Jiang-fei, FANG Yu-lin, ZHANG Ang, et al. Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province [J]. Food Research International, 2011, 44: 2 830-2 836.
[3] SAXEN A S, HAJARE S N, MORE V, et al. Antioxidant and radio protective properties of commercially grown litchi( Litchi chinensis ) from India [J]. Food Chemistry, 2011, 126(1): 39-45.
[4] BHOOPAT L, SRICHAIRATANAKOOL S, KANJANAPOTHI D, et al. Hepatoprotective effects of lychee( Litchi chinensis Sonn): a combination of antioxidantand antiapoptotic activities [J]. Journal of Ethnopharmacology, 2011, 136(1): 55-66.
[5] 唐华丽, 熊汉国, 王玮, 等. 响应面法优化葡萄籽多酚提取工艺[J]. 食品与机械, 2012, 28(6): 147-163.
[6] 孙红艳, 胡凯中, 郭志龙, 等. 超声波法提取刺梨多酚的工艺优化及体外抑菌活性研究[J]. 中国食品添加剂, 2016(2): 57-61.
[7] 徐芹, 乔勇进, 方强, 等. 砀山酥梨多酚氧化酶酶学特性及抑制效应的研究[J]. 食品科学, 2008, 29(4): 74-77.
[8] 杨光宇, 牟德华, 赵广西, 等. 赵州雪花梨多酚氧化酶酶学特性研究[J]. 食品与机械, 2010, 26(5): 10-12.
[9] 王宏. 苹果渣中多酚物质的提取、分离及其抗氧化活性研究[D]. 西安: 陕西师范大学, 2006: 16-17.
[10] 牛鹏飞, 仇农学, 杜寅. 苹果渣中不同极性多酚的分离及体外抗氧化活性研究[J]. 农业工程学报, 2008, 24(3): 238-242.
[11] 严守雷, 王清章, 彭光华. 莲藕多酚抗氧化作用研究[J]. 中国粮油学报, 2005, 20(4): 76-81.
[12] LI Wen-bin, SUN Hong-yan, ZHOU Jian-wu, et al. Antibacterial activities, antioxidant contents and antioxidant properties of three traditional Chinese medicinal extracts [J]. Bangladesh Journal of Pharmacology, 2015, 10: 131-137.
[13] 石碧, 荻莹. 植物多酚[M]. 北京: 科学技术出版社, 2000: 19-20.
[14] 田迪英, 杨荣华. 果蔬抗氧化活性与总酚含量相关性研究[J]. 化学世界, 2004, 45(2): 70-73.
[15] 刘杰超, 王思新, 焦中高, 等. 苹果多酚提取物抗氧化活性的体外试验[J]. 果树学报, 2005, 22(2): 106-110.
[16] 艾志录, 王育红, 潘治利, 等. 苹果渣中多酚物质的抗氧化活性研究[J]. 食品科学, 2006, 27(12): 160-163.
[17] 仇农学, 王宏, 李艳, 等. 苹果渣中多酚物质的体外抗氧化活性[J]. 浙江林学院学报, 2006, 23(5): 527-531.
[18] 温叶杰, 肖娟, 董丽红, 等. 荔枝果肉多酚不同极性分部的构成谱及其抗氧化活性比较[J]. 食品科学技术学报, 2016, 34(3): 31-39.
[19] 孙建霞. 苹果多酚的提取分离及其主要功能活性研究[D]. 泰安: 山东农业大学, 2005: 58-60.
[20] IRENE P, CARLES C, CHRISTOS P, et al. Evaluation of scavenging activity assessed by Co(II)/EDTA-induced luminol chemiluminescence and DPPH free radical assay[J]. Journal of Food and Agriculture, 2000, 80: 985-1 012.