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首页> 外文期刊>Open Pharmaceutical Sciences Journal >Antioxidant Capacity and Free Radical Scavenging Effects on Nigerian Pineapple (Ananas cormosus) and Orange (Citrus sinensis) Pulp Extracts at Different Levels of Ripeness
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Antioxidant Capacity and Free Radical Scavenging Effects on Nigerian Pineapple (Ananas cormosus) and Orange (Citrus sinensis) Pulp Extracts at Different Levels of Ripeness

机译：不同成熟水平对尼日利亚菠萝（Ananas cormosus）和橙（Citrus sinensis）纸浆提取物的抗氧化能力和自由基清除作用

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Background:There is a need to shift interest from the use of synthetic antioxidants which are harmful to the use of natural antioxidants from fruits and vegetables for the prevention of lipid oxidation.Objective:The total polyphenols, flavonoids, lipid-soluble antioxidants (CALT) and radical scavenging ability of the pulp extracts of pineapple (Ananas cormosus ) and orange (Citrus sinensis ) were investigated at different maturation stages for the purpose of determining their antioxidant capacity and the possibility of using these fruits at every maturation stage for the prevention of lipid oxidation.Methods:The pulps of these fruits were extracted at different levels of ripeness; unripe (UR), about to ripe (AR) and ripe (RP). The extracted pulps were freeze-dried and used for the analysis. The total phenol content was determined by spectrophotometry (Folic Ciocalteu’s method) while 1, 1-diphenyl-2-picrylhydrazyl (DPPH) was used for the radical scavenging ability. The various antioxidant capacities were compared with standard antioxidants such as gallic acid, rutin, α-tocophenol and ascorbic acid.Results:The results showed that the two edible fruits investigated at different levels of ripeness possess high quality antioxidants (those that can scavenge free radicals, function as metal chelators or donate hydrogen atoms). Radical scavenging ability of the fruit pulps was significantly affected (P < 0.05) by the different level of ripeness.Conclusion:The unripe fruits had the highest antioxidant properties suggesting that the antioxidant capacity of the fruits decreased as the fruits ripened.
机译：背景：有必要将注意力从合成抗氧化剂的使用转移出来，合成抗氧化剂对使用水果和蔬菜中的天然抗氧化剂有害，以防止脂质氧化。目的：总多酚，类黄酮，脂溶性抗氧化剂（CALT）研究了菠萝（ Ananas cormosus）和橙子（ Citrus sinensis）在不同成熟阶段的果肉提取物的自由基清除能力，以确定它们的抗氧化能力以及每次成熟时使用这些水果的可能性方法：以不同成熟度提取这些果肉的果肉。未熟（UR），即将成熟（AR）和成熟（RP）。将提取的纸浆冷冻干燥并用于分析。总酚含量通过分光光度法（Folic Ciocalteu方法）测定，而1，1-二苯基-2-吡啶并肼基（DPPH）用于清除自由基。将各种抗氧化剂的能力与没食子酸，芦丁，α-生育酚和抗坏血酸等标准抗氧化剂进行了比较。结果：结果表明，在不同成熟度下研究的两种可食用水果均具有高质量的抗氧化剂（可以清除自由基的物质）用作金属螯合剂或捐赠氢原子）。不同成熟度对果肉的自由基清除能力有显着影响（P <0.05）。结论：未成熟的果实具有最高的抗氧化性能，表明该果实的抗氧化能力随着果实的成熟而降低。

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