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首页> 外文期刊>British Biotechnology Journal >Antioxidant Properties of Fermented Kolanut huskand Testa of Three Species of Kolanut:Cola acuminata, Cola nitida and Cola verticillata
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Antioxidant Properties of Fermented Kolanut huskand Testa of Three Species of Kolanut:Cola acuminata, Cola nitida and Cola verticillata

机译：三种可乐果的发酵科兰果壳和种皮的抗氧化特性：可乐，可乐和褐变

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Excessive free radicals in the body system are known to cause oxidative stress, resulting in some pathological conditions which are fast becoming a challenge that needs urgent attention. Plants are known to be good sources of antioxidants that have the potential of scavenging for free radicals in the body system. In a bid to find solution to the challenge of oxidative stress, three species of kolanut were analysed in this study for their antioxidant properties. The husk and testa of three species of kolanut (Cola acuminata, Cola nitida and Cola verticillata) were subjected to liquid and solid state fermentation for 10 days, after which it was dried, grounded and analysed. The effect of fermentation was checked quantitatively, comparing the antioxidant properties of the fermented and unfermented (control) samples. Radical scavenging ability (DPPH), Ferric Reducing Antioxidant Property (FRAP), Iron chelation, vitamin C, phenol and flavonoid were determined. The values obtained for the husk and testa of fermented and unfermented (control) samples were within the range of 0.210 to 1.17 mg/g for FRAP, 1.120 to 4.700 mg/g for phenol, 55.740 to 70.230% for DPPH, 0.263 to 1.577 mg/g for flavonoid, 88.410 to 97.733% for iron chelation, while that of vitamin C ranged between 1.913 to 4.633 mg/g respectively. The fermented samples had higher antioxidant properties for DPPH, phenol, Iron chelation and vitamin C than unfermented samples. This study has established the fact that the husk and testa of the kolanut species has antioxidant properties and thus can exert several beneficial effects by virtue of these properties.
机译：已知人体系统中过多的自由基会引起氧化应激，导致某些病理状况迅速成为一项挑战，需要紧急关注。已知植物是抗氧化剂的良好来源，这些抗氧化剂具有清除人体系统中自由基的潜力。为了找到解决氧化应激挑战的方法，本研究对三种科拉努特的抗氧化特性进行了分析。对三种科拉努特（可乐，可乐nitida和可乐verticillata）的果壳和种皮进行液态和固态发酵10天，然后将其干燥，磨碎和分析。定量检查发酵效果，比较发酵和未发酵（对照）样品的抗氧化性能。测定了自由基清除能力（DPPH），还原铁抗氧化性能（FRAP），铁螯合，维生素C，苯酚和类黄酮。发酵和未发酵（对照）样品的壳和睾丸的值分别在FRAP为0.210至1.17 mg / g，苯酚为1.120至4.700 mg / g，DPPH为55.740至70.230％，0.263至1.577黄酮类化合物的毫克/克，铁螯合的含量为88.410至97.733％，而维生素C的含量分别为1.913至4.633 mg / g。与未发酵样品相比，发酵样品对DPPH，苯酚，铁螯合和维生素C的抗氧化性能更高。这项研究已经确定了以下事实：可兰树种的壳和睾丸具有抗氧化特性，因此可以凭借这些特性发挥多种有益作用。

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