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首页> 外文期刊>Food Chemistry >Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation
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Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation

机译：伴侣提取物在防止鸡肉蛋白硫醇氧化方面优于绿茶提取物

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摘要

Water soluble caffeic acid derivatives in aqueous extracts of mate (Ilex paraguariensis) showed a direct dose-dependent response, protecting protein thiols in a chicken breast meat model system when oxidation was initiated by a lipophilic radical initiator (2,2'-azobis(2,4-dimethylvaleronitrile; AMVN). In contrast, an inverse dose-dependent response was obtained when initiated by a hydrophilic radical initiator (2,2'-azobis(2-amidinopropane)dihydrochloride; AAPH), pointing toward a mechanism, where a specific concentration of water-soluble polyphenol yields optimum protection. Optimal concentrations of mate extract for the protection of thiols against radicals initiated in the lipid phase (AMVN) or in the aqueous phase (AAPH) were 0.1-0.5% and 0.01-0.1%, respectively. Green tea (Camellia sinensis) extract showed a pro-oxidative effect involving quinones from oxidation of pyrogallol-type catechins (epigallocatechin-3-gallate (EGCG), gallocatechin-3-gallate (GCG), and epicatechin-3-gallate (ECG)) and not the catechol-type catechins (catechin and epicatechin).
机译：伴侣（Ilex paraguariensis）水提取物中的水溶性咖啡酸衍生物表现出直接的剂量依赖性反应，当通过亲脂性自由基引发剂（2,2'-azobis（2）引发氧化反应时，可保护鸡胸肉模型系统中的蛋白质硫醇相反，当由亲水自由基引发剂（2,2'-偶氮双（2-ami基丙烷）二盐酸盐; AAPH）引发时，获得了剂量依赖性的逆反应，其指向一种机理，其中特定浓度的水溶性多酚可提供最佳的保护作用。用于保护巯基免受脂质相（AMVN）或水相（AAPH）引发的自由基影响的伴侣提取物的最佳浓度为0.1-0.5％和0.01-0.1％，绿茶（茶花）提取物表现出涉及氧化邻苯三酚型儿茶素（epigallocatechin-3-gallate（EGCG），gallocatechin-3-gallate（GCG）和epicatechin-3-galla）的醌的促氧化作用。 te（ECG）），而不是儿茶酚型儿茶素（儿茶素和表儿茶素）。

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