黄杉果营养成分、模拟消化及生物活性研究。

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-03-01 Epub Date: 2023-11-16 DOI:10.1007/s11130-023-01126-x
Schaina Andriela Pontarollo Etgeton, Suelen Ávila, Anne Caroline Rodrigues Silva, Jair José de Lima, Aline Danielle Di Paula Silva Rodrigues, Marcia Regina Beux, Cláudia Carneiro Hecke Krüger
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引用次数: 0

摘要

Gabirobeira水果以其丰富的营养成分和具有重要生物活性的植物化学化合物而闻名。尽管有这些特性,但消化后加比罗布副产物中酚类化合物的抗氧化潜力和稳定性尚未得到研究。研究加比罗巴粉末和提取物的理化成分、抗菌活性、α-淀粉酶和α-葡萄糖苷酶抑制作用、总酚类化合物的体外消化率、总黄酮的体外消化率和抗氧化活性,以评价加比罗巴粉末和提取物的抗氧化活性。gabirobba粉具有低水分、高碳水化合物和高纤维含量的特点。80%乙醇提取物比12%乙醇和水提取物具有更高的抗氧化、抗菌、α-淀粉酶和α-葡萄糖苷酶抑制活性。HPLC-DAD鉴定出的主要酚类化合物为儿茶素和阿魏酸。消化后,加比罗巴粉和提取物在胃期对总酚类化合物的生物可及性和抗氧化活性均大于30%。然而,与面粉相比,干乙醇提取物在胃期和肠期都显示出更高的总酚化合物。将gabirobba加工成粉末和提取物是一种很有前途的方法,可以充分利用这种时令水果,最大限度地减少浪费,浓缩有益健康的化合物,并使副产品成为食品和制药行业的功能性成分和原料。
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Nutritional Composition, Simulated Digestion and Biological Activities of Campomanesia xanthocarpa Fruit.

Gabirobeira fruits are known for their rich nutrient content and bioactive phytochemical compounds that contribute to significant biological activities. Despite these attributes, the antioxidant potential and stability of phenolic compounds in gabiroba by-products after digestion have yet to be studied. The objective of this work was to evaluate the physical-chemical composition, antibacterial activity, α-amylase, and α-glucosidase inhibitory effects, as well as the in vitro digestibility of total phenolic compounds, total flavonoids, and antioxidant activity of powder and extract from gabiroba to valorize these byproducts. The gabiroba powder had low moisture, high carbohydrate and fiber content. The extraction using 80% ethanol demonstrated higher antioxidant, antibacterial, α-amylase, and α-glucosidase inhibition activities compared to the 12% ethanol and water extracts. Catechin and ferulic acid were the major phenolic compounds identified by HPLC-DAD. After digestion, both the powder and the gabiroba extract exhibited a bioaccessibility of more than 30% for total phenolic compounds and antioxidant activity during the gastric phase. However, the dry ethanol extract displayed higher total phenolic compounds after both the gastric and intestinal phases compared to the flour. Processing gabiroba into powder and extract is a promising approach to fully utilize this seasonal fruit, minimize waste, concentrate health-beneficial compounds, and valorize a by-product for use as a functional ingredient and raw material within the food and pharmaceutical industries.

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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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