【作者】 张丹； 葛颖颖； 杨琼琼； 葛姣； 甘人友； Corke Harold；

【Author】 Zhang Dan;Ge Yingying;Yang Qiongqiong;Ge Jiao;Gan Renyou;Corke Harold;School of Agriculture and Biology,Shanghai Jiao Tong University;

【机构】 上海交通大学农业与生物学院；

【摘要】 刺梨果是我国特有的野果。本研究分析了刺梨果提取物的主要抗氧化活性成分,并同11种常见水果蔬菜提取物的体外抗氧化活性进行了比较。研究发现,刺梨果中维生素C、总酚、总黄酮含量都显著高于其他常见水果蔬菜,分别达到了108 mg/g DW,173 mg GAE/g DW和34.5 mg CE/g DW。另外,刺梨果具有最高的体外抗氧化活性,是其他水果蔬菜的10-60倍。刺梨果的主要抗氧化成分是维生素C,其对总抗氧化活性的贡献占到56.3-58.3%,其次是多酚及其他潜在成分。在常见水果蔬菜中,樱桃番茄、奇异果、橙和红辣椒中维生素C对总抗氧化活性的贡献起主导作用,分别占88.3-99.5%、86.9-92.6%、66.2-91.2%和61.5-72.8%;而柠檬、草莓、西兰花、茄子、菠菜、蓝莓和青苹果中维生素C对总抗氧化活性的贡献率小于40.0%,尤其是蓝莓和青苹果,仅有0.00-2.00%,其抗氧化能力可能主要由多酚决定。因此,不同水果蔬菜中抗氧化活性成分各异,而富含维生素C和多酚的刺梨果因其远高于其他水果蔬菜的抗氧化活性,具有开发成为功能食品的光明前景。更多还原

【Abstract】 Cili(Rosa roxburghii Tratt) fruit is a wild fruit unique in China.This study evaluated the antioxidant components in Cili fruit extracts and compared with 11 common fruits and vegetables.The results found that the contents of vitamin C,total phenolics,and total flavonoids in Cili fruit were 108 mg/g DW,173 mg GAE/g DW,and 34.5 mg CE/g DW,respectively,significantly higher than those of common fruits and vegetables.In addition,Cili fruit had the highest antioxidant activity in vitro,10-60 times higher than that of common fruits and vegetables.Vitamin C was the major antioxidant component in Cili fruit,contributed to 56.3-58.3% total antioxidant activity,followed by polyphenols and other potential components.In common fruits and vegetables,Vitamin C also predominantly contributed to the total antioxidant activity in cherry tomato,kiwifruit,oranges,and red pepper,accounting for 88.3-99.5%,86.9-92.6%,66.2-91.2%,and 61.5-72.8%,respectively.However,it was less than 40.0% about the contribution of Vitamin C to total antioxidant activity in lemon,strawberry,broccoli,eggplant,spinach,blueberry,and green apple,especially in blueberry and green apple,accounting for only 0.00-2.00%.On the other hand,polyphenols might be the main antioxidants in blueberry and green apple.In general,different fruits and vegetables contain diverse antioxidant components,and Cili fruit contains vitamin C and polyphenols much higher than common fruits and vegetables,therefore,it is promising to be developed into functional food.更多还原