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Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use.
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-03-23 , DOI: 10.1021/acs.jafc.8b00177 Anna Puganen 1 , Heikki P Kallio 1, 2 , Karen M Schaich 3 , Jukka-Pekka Suomela 1 , Baoru Yang 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-03-23 , DOI: 10.1021/acs.jafc.8b00177 Anna Puganen 1 , Heikki P Kallio 1, 2 , Karen M Schaich 3 , Jukka-Pekka Suomela 1 , Baoru Yang 1
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The potential for using extracts of press residues from black, green, red, and white currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin-Ciocalteu (F-C) reactive material and authentic phenolic compounds were determined. Radical quenching capability and mechanisms were determined from total peroxyl radical-trapping antioxidant capacity (TRAP) and oxygen radical absorbance capacity (ORAC) assays and from diphenylpicrylhydrazyl (DPPH) kinetics, respectively; specific activities were normalized to F-C reactive concentrations. Levels of total F-C reactive materials in press residue extracts were higher than in many fruits and showed significant radical quenching activity. Black currant had the highest authentic phenol content and ORAC, TRAP, and DPPH reactivity. Sea buckthorn grown in northern Finland showed extremely high total specific DPPH reactivity. These results suggest that berry press residues offer attractive value-added products that can provide antioxidants for use in stabilizing and fortifying foods.
中文翻译：
红/绿醋栗和沙棘浆果压榨残留物可作为食品中抗氧化剂的潜在来源。
研究了将黑，绿，红，白葡萄干和沙棘浆果中的压榨残余物提取物用作食品抗氧化剂的潜力。用乙醇在四次连续萃取中萃取压榨残余物，然后测定总的Folin-Ciocalteu（FC）反应性物质和真实的酚类化合物。自由基猝灭能力和机理分别由总过氧自由基捕获抗氧化剂能力（TRAP）和氧自由基吸收能力（ORAC）分析以及二苯基吡啶甲基肼基（DPPH）动力学确定。将比活标准化为FC反应性浓度。压榨残渣提取物中总FC反应物质的含量高于许多水果，并显示出显着的自由基猝灭活性。黑加仑具有最高的真实酚含量和ORAC，TRAP和DPPH反应性。芬兰北部种植的沙棘显示出极高的总DPPH反应性。这些结果表明，浆果压榨残余物提供了有吸引力的增值产品，这些产品可以提供用于稳定和强化食品的抗氧化剂。
更新日期：2018-03-12
中文翻译：
红/绿醋栗和沙棘浆果压榨残留物可作为食品中抗氧化剂的潜在来源。
研究了将黑，绿，红，白葡萄干和沙棘浆果中的压榨残余物提取物用作食品抗氧化剂的潜力。用乙醇在四次连续萃取中萃取压榨残余物，然后测定总的Folin-Ciocalteu（FC）反应性物质和真实的酚类化合物。自由基猝灭能力和机理分别由总过氧自由基捕获抗氧化剂能力（TRAP）和氧自由基吸收能力（ORAC）分析以及二苯基吡啶甲基肼基（DPPH）动力学确定。将比活标准化为FC反应性浓度。压榨残渣提取物中总FC反应物质的含量高于许多水果，并显示出显着的自由基猝灭活性。黑加仑具有最高的真实酚含量和ORAC，TRAP和DPPH反应性。芬兰北部种植的沙棘显示出极高的总DPPH反应性。这些结果表明，浆果压榨残余物提供了有吸引力的增值产品，这些产品可以提供用于稳定和强化食品的抗氧化剂。
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