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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Characterization of Antioxidants and Change of Antioxidant Levels during Storage of Manilkara zapota L.
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Characterization of Antioxidants and Change of Antioxidant Levels during Storage of Manilkara zapota L.

机译：Manilkara zapota L的贮藏过程中抗氧化剂的特性和抗氧化剂水平的变化。

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摘要

Antioxidants found in fruits and vegetables play an important role via their protective effects against the onset of aging-related chronic diseases. Our previous research has indicated that unripe ciku fruits (Manilkara zapota L.) are an excellent source of antioxidants, with over 3000 mg of l-ascorbic acid equivalent antioxidant capacity (AEAC) per 100 g of fresh sample. In this study, 24 antioxidants in an extract of ciku king were characterized through a free radical spiking test. Their chemical structures were proposed using high-performance liquid chromatography-mass spectrometry (HPLC-MS) and tandem MS (HPLC/MS(n)()). The antioxidant capacity of ciku king fruits was mainly attributed to polyphenolics with basic blocks of gallocatechin or catechin or both. The changes of total antioxidant capacity (TAC) and total phenolics content (TPC) of ciku king fruits with storage time were also investigated. It was found that the TAC and TPC decreased significantly as the fruits gradually changed from the unripe to the overripe stage. The best time for one to consume ciku king fruits at a flavorful stage with high amounts of antioxidants with AEAC values ranging from 600 to 1200 mg per 100 g fresh sample is suggested. The change of the content of major antioxidant peaks was also consistent with changes of antioxidant levels during storage.
机译：在水果和蔬菜中发现的抗氧化剂通过其对与衰老相关的慢性疾病发作的保护作用而发挥重要作用。我们以前的研究表明，未成熟的ciku水果（Manilkara zapota L.）是极好的抗氧化剂来源，每100克新鲜样品具有超过3000毫克的l-抗坏血酸当量抗氧化剂（AEAC）。在这项研究中，通过自由基加标测试表征了柚子王提取物中的24种抗氧化剂。使用高效液相色谱-质谱（HPLC-MS）和串联MS（HPLC / MS（n）（））提出了它们的化学结构。柚子王果实的抗氧化能力主要归因于多酚类化合物，其中多酚类具有基本的儿茶素或儿茶素或两者兼有。还研究了柚子王果实的总抗氧化能力（TAC）和总酚含量（TPC）随贮藏时间的变化。结果发现，随着果实从未成熟阶段到成熟阶段的逐渐变化，TAC和TPC显着下降。建议在最佳时期食用具有最佳抗氧化剂含量的ciku king水果，其中AEAC值范围为每100 g新鲜样品600至1200 mg。主要抗氧化剂峰含量的变化也与储存过程中抗氧化剂水平的变化一致。

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