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首页> 美国卫生研究院文献>Antioxidants >In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans
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In Vitro Antioxidant Activity and FTIR Characterization of High-Molecular Weight Melanoidin Fractions from Different Types of Cocoa Beans

机译：不同类型可可豆的高分子量黑素分离物的体外抗氧化活性和FTIR表征

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Melanoidins from real foods and model systems have received considerable interest due to potential health benefits. However, due to the complexity of these compounds, to date, the exact structure of melanoidins and mechanism involved in their biological activity has not been fully elucidated. Thus, the aim of this study was to investigate the total phenolic content, antioxidant properties, and structural characteristics of high-molecular weight (HMW) melanoidin fractions isolated by dialysis (>12.4 kDa) from raw and roasted cocoa beans of Criollo, Forastero, and Trinitario beans cultivated in various area. In vitro antioxidant properties of all studied HMW cocoa fractions were evaluated by four different assays, namely free radical scavenging activity against DPPH and ABTS radicals, ferric reducing antioxidant power (FRAP), and metal-chelating ability. Additionally, the structure–activity relationship of isolated HMW melanoidin fractions were analyzed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). The results show that roasting at a temperature of 150 °C and a relative air humidity of 0.3% effectively enhances the total phenolics content and the antioxidant potential of almost all HMW cocoa melanoidin fractions. The ATR-FTIR analysis revealed that the various mechanisms of action of HMW melanoidins isolates of different types of cocoa beans related to their structural diversity. Consequently, the results clearly demonstrated that HMW cocoa fractions isolated from cocoa beans (especially those of Criollo variety) roasted at higher temperatures with the lower relative humidity of air possess high antioxidant properties in vitro.
机译：由于具有潜在的健康益处，来自真实食品和模型系统的黑色素已引起人们极大的兴趣。然而，由于这些化合物的复杂性，迄今为止，尚未完全阐明黑素的确切结构和涉及其生物活性的机理。因此，本研究的目的是研究通过透析（> 12.4 kDa）从克里奥尔洛，福斯特罗罗的可可豆的原始和烘烤可可豆中分离出的高分子量（HMW）黑色素部分的总酚含量，抗氧化特性和结构特征。和在各个地区种植的Trinitario豆。通过四种不同的测定方法评估了所有研究的HMW可可豆馏分的体外抗氧化性能，即针对DPPH和ABTS自由基的自由基清除活性，还原铁抗氧化能力（FRAP）和金属螯合能力。此外，使用衰减全反射傅里叶变换红外光谱（ATR-FTIR）分析了分离的HMW黑色素部分的结构-活性关系。结果表明，在150°C的温度和0.3％的相对空气湿度下焙烧可以有效地提高总酚含量和几乎所有HMW可可类黑素组分的抗氧化能力。 ATR-FTIR分析表明，HMW黑色素分离出不同类型可可豆的各种作用机理与其结构多样性有关。因此，结果清楚地表明，在较高的温度下以较低的空气相对湿度烘烤的，从可可豆（尤其是克里奥尔产的可可豆）中分离出的HMW可可馏分在体外具有较高的抗氧化性能。

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