番石榴醇提物抗氧化能力及α-葡萄糖苷酶抑制活性研究
|
摘要
【目的】探讨4种番石榴醇提物的抗氧化能力、α-葡萄糖苷酶抑制活性及功能性成分含量,为番石榴功能产品的开发利用提供参考。【方法】以‘宜盆红’、‘帝王’、‘山美白’、‘山美红’等4个品种番石榴果实为试材,测定其醇提物对DPPH·、·OH、ABTS+3种自由基的清除能力,α-葡萄糖苷酶抑制活性及总多酚和总黄酮含量,并探讨功能活性与物质成分含量的相关性。【结果】4种番石榴醇提物中,‘帝王’醇提物对DPPH·、·OH、ABTS+3种自由基的清除能力最强,半清除浓度(IC50)分别为1.25,1.83和1.48mg/mL;‘山美白’次之,IC50分别为1.46,1.94和1.68mg/mL;‘山美红’的IC50分别为1.61,2.58和1.94mg/mL;‘宜盆红’最弱,IC50分别为2.02,3.15和2.28mg/mL。4种番石榴醇提物对α-葡萄糖苷酶的半抑制浓度(IC50)为0.04～0.19mg/mL,均远低于阳性对照阿卡波糖的IC503.13mg/mL。4种番石榴的总多酚和总黄酮含量分别为11.22～20.70mg/g和21.65～50.68mg/g,总多酚含量与DPPH·、ABTS+自由基清除能力均呈显著正相关性(P<0.05),但与·OH自由基清除能力、α-葡萄糖苷酶抑制活性相关性均不显著(P>0.05),总黄酮含量与抗氧化能力、α-葡萄糖苷酶抑制活性均无显著相关关系(P>0.05)。【结论】4种番石榴醇提物中,‘帝王’醇提物抗氧化能力及总多酚、总黄酮含量最高,‘山美红’醇提物α-葡萄糖苷酶抑制活性最强。
【Objective】This study compared the antioxidant capacity,α-glucosidase inhibitory activity,and contents of functional components of ethanol extracts of 4different guava cultivars to provide reference for future exploitation of guava functional products.【Method】The fresh fruits of 4guava cultivars including"Yipenhong","Diwang","Shanmeibai",and"Shanmeihong"were selected and the scavenging effects of their ethanol extracts on DPPH·,·OH,and ABTS+free radicals,inhibition onα-glucosidase activity as well as contents of total polyphenols and flavonoids were determined.The correlation between functional activity and active constituents was also explored.【Result】The ethanol extract of"Diwang"fruit showedthe highest scavenging ability against DPPH·(IC501.25mg/mL),·OH(IC501.83mg/mL),and ABTS+(IC501.48mg/mL),followed by "Shanmeibai"(IC501.46,1.94 and 1.68 mg/mL)and "Shanmeihong"(IC501.61,2.58 and 1.94mg/mL).The ethanol extract of"Yipenhong"fruit exhibited the lowest antioxidant capacity with IC50 of 2.02,3.15 and 2.28mg/mL,respectively.The IC50 values ofα-glucosidase inhibitory activity of the 4ethanol extracts ranged from 0.04 to 0.19mg/mL,much lower than that of Acarbose(IC50=3.13mg/mL).The contents of polyphenols and flavonoids of ethanol extracts ranged from 11.22to20.70mg/g and from 21.65 to 50.68mg/g,respectively.Correlation analysis revealed that the scavenging ability against DPPH·and ABTS+was highly significantly and positively correlated with polyphenols contents(P<0.05).The scavenging ability against·OH and the inhibitory activity onα-glucosidase were not significantly correlated with polyphenols contents(P>0.05).The antioxidant capacity andα-glucosidase inhibitory activity had no significant correlation with flavonoids(P>0.05).【Conclusion】The ethanol extract of"Diwang"fruit showed the highest antioxidant capacity,as well as polyphenols and flavonoids contents.The ethanol extract of"Shanmeihong"fruit had the highestα-glucosidase inhibitory activity.
【Objective】This study compared the antioxidant capacity,α-glucosidase inhibitory activity,and contents of functional components of ethanol extracts of 4different guava cultivars to provide reference for future exploitation of guava functional products.【Method】The fresh fruits of 4guava cultivars including"Yipenhong","Diwang","Shanmeibai",and"Shanmeihong"were selected and the scavenging effects of their ethanol extracts on DPPH·,·OH,and ABTS+free radicals,inhibition onα-glucosidase activity as well as contents of total polyphenols and flavonoids were determined.The correlation between functional activity and active constituents was also explored.【Result】The ethanol extract of"Diwang"fruit showedthe highest scavenging ability against DPPH·(IC501.25mg/mL),·OH(IC501.83mg/mL),and ABTS+(IC501.48mg/mL),followed by "Shanmeibai"(IC501.46,1.94 and 1.68 mg/mL)and "Shanmeihong"(IC501.61,2.58 and 1.94mg/mL).The ethanol extract of"Yipenhong"fruit exhibited the lowest antioxidant capacity with IC50 of 2.02,3.15 and 2.28mg/mL,respectively.The IC50 values ofα-glucosidase inhibitory activity of the 4ethanol extracts ranged from 0.04 to 0.19mg/mL,much lower than that of Acarbose(IC50=3.13mg/mL).The contents of polyphenols and flavonoids of ethanol extracts ranged from 11.22to20.70mg/g and from 21.65 to 50.68mg/g,respectively.Correlation analysis revealed that the scavenging ability against DPPH·and ABTS+was highly significantly and positively correlated with polyphenols contents(P<0.05).The scavenging ability against·OH and the inhibitory activity onα-glucosidase were not significantly correlated with polyphenols contents(P>0.05).The antioxidant capacity andα-glucosidase inhibitory activity had no significant correlation with flavonoids(P>0.05).【Conclusion】The ethanol extract of"Diwang"fruit showed the highest antioxidant capacity,as well as polyphenols and flavonoids contents.The ethanol extract of"Shanmeihong"fruit had the highestα-glucosidase inhibitory activity.
引文
[1] Dakappa S S,Adhikari R,Timilsina S S,et al.A review on the medicinal plant Psidium guajava Linn.(Myrtaceae)[J].Journal of Drug Delivery and Therapeutics,2013,3(2):162-168.
[2] Chauhan A K,Singh S,Singh R P,et al.Guava-enriched dairy products:a review[J].Indian Journal of Dairy Science,2015,68(1):1-5.
[3] Joseph B,Priya M.Review on nutritional,medicinal and pharmacological properties of guava(Psidium guajava Linn.)[J].International Journal of Pharma and Bio Sciences,2011,2(1):53-69.
[4] Fu L,Lu W Q,Zhou X M.Phenolic compounds and in vitro antibacterial and antioxidant activities of three tropic fruits:persimmon,guava,and sweetsop[J].Biomed Research International,2016(3):1-9.
[5] Divya N,Ilavenil S.Hypoglycemic and hypolipidemic potentials of Psidium guajava in alloxan induced diabetic rats[J].Research Journal of Pharmacy and Technology,2012,5(1):125-128.
[6] Qin X J,Yu Q,Yan H,et al.Meroterpenoids with antitumor activities from guava(Psidium guajava)[J].Journal of Agricultural and Food Chemistry,2017,65(24):4993-4999.
[7]张福平,陈蔚辉,郑楚萍,等.超声波结合气调包装对番石榴贮藏品质与生理的影响[J].南方农业学报,2017,48(3):493-498.Zhang F P,Chen W H,Zheng C P,et al.Effects of ultrasonic treatment combining modified atmosphere package on quality and physiological changes of Psidium guajava during postharvest storage[J].Journal of Southern Agriculture,2017,48(3):493-498.
[8]闫旭,刘璇,毕金峰,等.干燥方法对番石榴活性物质含量及抗氧化能力的影响[J].食品科学,2016,37(17):57-64.Yan X,Liu X,Bi J F,et al.Effects of different drying methods on bioactive compounds and antioxidant capacity of guava[J].Food Science,2016,37(17):57-64.
[9]李媛,黄苇,曾丽萍,等.即食潮式甘草番石榴软罐头工艺研究[J].中国食品添加剂,2016(4):110-115.Li Y,Huang W,Zeng L P,et al.A study on production technique of Chaozhou style licorice juice myrtle soft tin[J].China Food Additives,2016(4):110-115.
[10]欧阳文,朱晓艾,邵祥辉,等.番石榴叶乙酸乙酯萃取物化学成分研究[J].食品科学,2014,35(15):30-37.Ouyang W,Zhu X A,Shao X H,et al.Chemical constituents from ethyl acetate extract of Psidium guajava Linn.leaves[J].Food Science,2014,35(15):30-37.
[11]李升锋,徐玉娟,廖森泰,等.不同品种番石榴果实评价及糖酸组分和抗氧化能力的分析[J].食品科学,2009,30(1):68-72.Li S F,Xu Y J,Liao S T,et al.Evaluation of fruit and analysis of sugar and acid compositions and antioxidant activities of different guava cultivars[J].Food Science,2009,30(1):68-72.
[12] Musa K H,Abdullah A,Jusoh K,et al.Antioxidant activity of pink-flesh guava(Psidium guajava L.):effect of extraction techniques and solvents[J].Food Analytical Methods,2011,4(1):100-107.
[13] Vasconcelos A G,Amorim A D G N,Santos R C D,et al.Lycopene rich extract from red guava(Psidium guajava L.)displays anti-inflammatory and antioxidant profile by reducing suggestive hallmarks of acute inflammatory response in mice[J].Food Research International,2017,99(2):959-968.
[14] Freire J M,Abreu C P D,Duarte S M D S,et al.Nutritional characteristics of guava leaves and its effects on lipid metabolism in hypercholesterolemic rats[J].African Journal of Biotechnology,2014,13(46):4289-4293.
[15] Takahashi Y,Otsuki A,Mori Y,et al.Inhibition of leukocytetype 12-lipoxygenase by guava tea leaves prevents development of atherosclerosis[J].Food Chemistry,2015,186:2-5.
[16] Xu J G,Tian C R,Hu Q P,et al.Dynamic changes in phenolic compounds and antioxidant activity in oats(Avena nuda L.)during steeping and germination[J].Journal of Agricultural&Food Chemistry,2009,57(21):10392-10398.
[17]曹燕,庞市宾,徐磊,等.金鸡菊提取物体外抗氧化活性[J].中国实验方剂学杂志,2011,17(12):144-147.Cao Y,Pang S B,Xu L,et al.Antioxidant activities of coreopsis tinctoria extracts in vitro[J].Chinese Journal of Experimental Traditional Medical Formulae,2011,17(12):144-147.
[18] Hu Q,Xu J.Profiles of carotenoids,anthocyanins,phenolics,and antioxidant activity of selected color waxy corn grains during maturation[J].Journal of Agricultural&Food Chemistry,2011,59:2026-2033.
[19]邝高波,黄和.番石榴多酚体外抗氧化活性的研究[J].食品工业科技,2014,35(2):111-115.Kuang G B,Huang H.Study on antioxidant activity of guava polyphenols in vitro[J].Science and Technology of Food Industry,2014,35(2):111-115.
[20]刘龙云,吴彩娥,李婷婷,等.棕榈花苞抗氧化成分提取及体外抗氧化活性研究[J].林业工程学报,2017,2(1):70-77.Liu L Y,Wu C E,Li T T,et al.Extraction of antioxidant components in palm bud and antioxidative activity in vitro[J].China Forestry Science and Technology,2017,2(1):70-77.
[21]刘美凤,蒋利荣,刘华鼐,等.番石榴叶抗Ⅱ型糖尿病活性成分的虚拟筛选[J].华南理工大学学报(自然科学版),2011,39(3):28-31.Liu M F,Jiang L R,Liu H N,et al.Virtual screening of antidiabetesⅡactive components in Psidium guajavaleaves[J].Journal of South China University of Technology(Natural Science Edition),2011,39(3):28-31.
[22]王志远,李清彪,杨翠娴,等.八种水果中的多酚含量及其抗氧化性[J].天然产物研究与开发,2007,19(6):1040-1043.Wang Z Y,Li Q B,Yang C X,et al.Polyphenol contents in eight fruits and their antioxidant activities[J].Natural Product Research and Development,2007,19(6):1040-1043.
[23]王贤萍,段泽敏,戴桂林,等.甜樱桃主要栽培品种多酚含量的测定与品质分析[J].中国农学通报,2011,27(13):173-176.Wang X P,Duan Z M,Dai G L,et al.Polyphenol quantitative analysis and quality evaluated in fruit of sweet cherry cultivars[J].Chinese Agricultural Science Bulletin,2011,27(13):173-176.
[24]王琦,余亚白,赖呈纯,等.几种台湾水果的抗氧化能力研究[J].福建农业学报,2010,25(6):703-706.Wang Q,Yu Y B,Lai C C,et al.Antioxidative activities in fruits from Taiwan[J].Fujian Journal of Agricultural Sciences,2010,25(6):703-706.
[25]李楠,师俊玲,王昆.14种海棠果实多酚种类及体外抗氧化活性分析[J].食品科学,2014,35(5):53-58.Li N,Shi J L,Wang K.Composition and in vitro antioxidant activity of polyphenols extracted from crabapples[J].Food Science,2014,35(5):53-58.
[26]黄玲艳,黄宏轶,汪元元,等.16种常见可食花卉水提液的总多酚与总黄酮含量及其抗氧化活性[J].食品工业科技,2017,38(4):353-357.Huang L Y,Huang H Y,Wang Y Y,et al.Total phenolic,flavonoid contents and antioxidant capacities of aqueous extract of 16common edible flowers[J].Science and Technology of Food Industry,2017,38(4):353-357.
[27]刘杰超,张春岭,陈大磊,等.不同品种枣果实发育过程中多酚类物质,VC含量的变化及其抗氧化活性[J].食品科学,2015,36(17):94-98.Liu J C,Zhang C L,Chen D L,et al.Changes in phenolics,vitamin C and antioxidant capacity during development of different cultivars of jujube fruits[J].Food Science,2015,36(17):94-98.
[28]张秀梅,刘玉革,朱祝英,等.不同成熟度桑葚果实和叶片的多酚、黄酮和抗氧化性研究[J].果树学报,2014,31(4):660-666.Zhang X M,Liu Y G,Zhu Z Y,et al.Polyphenols,flavonoids and antioxidants of mulberry fruit and leaves with different maturity[J].Journal of Fruit Science,2014,31(4):660-666.
[29] Luximon-Ramma A,Bahorun T,Crozier A.Antioxidant actions and phenolic and vitamin C contents of common mauritian exotic fruits[J].Journal of the Science of Food and Agriculture,2003,83(5):496-502.
[30]黄菲,张瑞芬,董丽红,等.荔枝果肉多糖级分的抗氧化和α-葡萄糖苷酶抑制活性研究[J].食品科学技术学报,2016,34(4):26-30.Huang F,Zhang R F,Dong L H,et al.Antioxidant activity andα-glucosidase inhibitory effect of litchi pulp polysaccharide fractions[J].Journal of Food Science and Technology,2016,34(4):26-30.
[2] Chauhan A K,Singh S,Singh R P,et al.Guava-enriched dairy products:a review[J].Indian Journal of Dairy Science,2015,68(1):1-5.
[3] Joseph B,Priya M.Review on nutritional,medicinal and pharmacological properties of guava(Psidium guajava Linn.)[J].International Journal of Pharma and Bio Sciences,2011,2(1):53-69.
[4] Fu L,Lu W Q,Zhou X M.Phenolic compounds and in vitro antibacterial and antioxidant activities of three tropic fruits:persimmon,guava,and sweetsop[J].Biomed Research International,2016(3):1-9.
[5] Divya N,Ilavenil S.Hypoglycemic and hypolipidemic potentials of Psidium guajava in alloxan induced diabetic rats[J].Research Journal of Pharmacy and Technology,2012,5(1):125-128.
[6] Qin X J,Yu Q,Yan H,et al.Meroterpenoids with antitumor activities from guava(Psidium guajava)[J].Journal of Agricultural and Food Chemistry,2017,65(24):4993-4999.
[7]张福平,陈蔚辉,郑楚萍,等.超声波结合气调包装对番石榴贮藏品质与生理的影响[J].南方农业学报,2017,48(3):493-498.Zhang F P,Chen W H,Zheng C P,et al.Effects of ultrasonic treatment combining modified atmosphere package on quality and physiological changes of Psidium guajava during postharvest storage[J].Journal of Southern Agriculture,2017,48(3):493-498.
[8]闫旭,刘璇,毕金峰,等.干燥方法对番石榴活性物质含量及抗氧化能力的影响[J].食品科学,2016,37(17):57-64.Yan X,Liu X,Bi J F,et al.Effects of different drying methods on bioactive compounds and antioxidant capacity of guava[J].Food Science,2016,37(17):57-64.
[9]李媛,黄苇,曾丽萍,等.即食潮式甘草番石榴软罐头工艺研究[J].中国食品添加剂,2016(4):110-115.Li Y,Huang W,Zeng L P,et al.A study on production technique of Chaozhou style licorice juice myrtle soft tin[J].China Food Additives,2016(4):110-115.
[10]欧阳文,朱晓艾,邵祥辉,等.番石榴叶乙酸乙酯萃取物化学成分研究[J].食品科学,2014,35(15):30-37.Ouyang W,Zhu X A,Shao X H,et al.Chemical constituents from ethyl acetate extract of Psidium guajava Linn.leaves[J].Food Science,2014,35(15):30-37.
[11]李升锋,徐玉娟,廖森泰,等.不同品种番石榴果实评价及糖酸组分和抗氧化能力的分析[J].食品科学,2009,30(1):68-72.Li S F,Xu Y J,Liao S T,et al.Evaluation of fruit and analysis of sugar and acid compositions and antioxidant activities of different guava cultivars[J].Food Science,2009,30(1):68-72.
[12] Musa K H,Abdullah A,Jusoh K,et al.Antioxidant activity of pink-flesh guava(Psidium guajava L.):effect of extraction techniques and solvents[J].Food Analytical Methods,2011,4(1):100-107.
[13] Vasconcelos A G,Amorim A D G N,Santos R C D,et al.Lycopene rich extract from red guava(Psidium guajava L.)displays anti-inflammatory and antioxidant profile by reducing suggestive hallmarks of acute inflammatory response in mice[J].Food Research International,2017,99(2):959-968.
[14] Freire J M,Abreu C P D,Duarte S M D S,et al.Nutritional characteristics of guava leaves and its effects on lipid metabolism in hypercholesterolemic rats[J].African Journal of Biotechnology,2014,13(46):4289-4293.
[15] Takahashi Y,Otsuki A,Mori Y,et al.Inhibition of leukocytetype 12-lipoxygenase by guava tea leaves prevents development of atherosclerosis[J].Food Chemistry,2015,186:2-5.
[16] Xu J G,Tian C R,Hu Q P,et al.Dynamic changes in phenolic compounds and antioxidant activity in oats(Avena nuda L.)during steeping and germination[J].Journal of Agricultural&Food Chemistry,2009,57(21):10392-10398.
[17]曹燕,庞市宾,徐磊,等.金鸡菊提取物体外抗氧化活性[J].中国实验方剂学杂志,2011,17(12):144-147.Cao Y,Pang S B,Xu L,et al.Antioxidant activities of coreopsis tinctoria extracts in vitro[J].Chinese Journal of Experimental Traditional Medical Formulae,2011,17(12):144-147.
[18] Hu Q,Xu J.Profiles of carotenoids,anthocyanins,phenolics,and antioxidant activity of selected color waxy corn grains during maturation[J].Journal of Agricultural&Food Chemistry,2011,59:2026-2033.
[19]邝高波,黄和.番石榴多酚体外抗氧化活性的研究[J].食品工业科技,2014,35(2):111-115.Kuang G B,Huang H.Study on antioxidant activity of guava polyphenols in vitro[J].Science and Technology of Food Industry,2014,35(2):111-115.
[20]刘龙云,吴彩娥,李婷婷,等.棕榈花苞抗氧化成分提取及体外抗氧化活性研究[J].林业工程学报,2017,2(1):70-77.Liu L Y,Wu C E,Li T T,et al.Extraction of antioxidant components in palm bud and antioxidative activity in vitro[J].China Forestry Science and Technology,2017,2(1):70-77.
[21]刘美凤,蒋利荣,刘华鼐,等.番石榴叶抗Ⅱ型糖尿病活性成分的虚拟筛选[J].华南理工大学学报(自然科学版),2011,39(3):28-31.Liu M F,Jiang L R,Liu H N,et al.Virtual screening of antidiabetesⅡactive components in Psidium guajavaleaves[J].Journal of South China University of Technology(Natural Science Edition),2011,39(3):28-31.
[22]王志远,李清彪,杨翠娴,等.八种水果中的多酚含量及其抗氧化性[J].天然产物研究与开发,2007,19(6):1040-1043.Wang Z Y,Li Q B,Yang C X,et al.Polyphenol contents in eight fruits and their antioxidant activities[J].Natural Product Research and Development,2007,19(6):1040-1043.
[23]王贤萍,段泽敏,戴桂林,等.甜樱桃主要栽培品种多酚含量的测定与品质分析[J].中国农学通报,2011,27(13):173-176.Wang X P,Duan Z M,Dai G L,et al.Polyphenol quantitative analysis and quality evaluated in fruit of sweet cherry cultivars[J].Chinese Agricultural Science Bulletin,2011,27(13):173-176.
[24]王琦,余亚白,赖呈纯,等.几种台湾水果的抗氧化能力研究[J].福建农业学报,2010,25(6):703-706.Wang Q,Yu Y B,Lai C C,et al.Antioxidative activities in fruits from Taiwan[J].Fujian Journal of Agricultural Sciences,2010,25(6):703-706.
[25]李楠,师俊玲,王昆.14种海棠果实多酚种类及体外抗氧化活性分析[J].食品科学,2014,35(5):53-58.Li N,Shi J L,Wang K.Composition and in vitro antioxidant activity of polyphenols extracted from crabapples[J].Food Science,2014,35(5):53-58.
[26]黄玲艳,黄宏轶,汪元元,等.16种常见可食花卉水提液的总多酚与总黄酮含量及其抗氧化活性[J].食品工业科技,2017,38(4):353-357.Huang L Y,Huang H Y,Wang Y Y,et al.Total phenolic,flavonoid contents and antioxidant capacities of aqueous extract of 16common edible flowers[J].Science and Technology of Food Industry,2017,38(4):353-357.
[27]刘杰超,张春岭,陈大磊,等.不同品种枣果实发育过程中多酚类物质,VC含量的变化及其抗氧化活性[J].食品科学,2015,36(17):94-98.Liu J C,Zhang C L,Chen D L,et al.Changes in phenolics,vitamin C and antioxidant capacity during development of different cultivars of jujube fruits[J].Food Science,2015,36(17):94-98.
[28]张秀梅,刘玉革,朱祝英,等.不同成熟度桑葚果实和叶片的多酚、黄酮和抗氧化性研究[J].果树学报,2014,31(4):660-666.Zhang X M,Liu Y G,Zhu Z Y,et al.Polyphenols,flavonoids and antioxidants of mulberry fruit and leaves with different maturity[J].Journal of Fruit Science,2014,31(4):660-666.
[29] Luximon-Ramma A,Bahorun T,Crozier A.Antioxidant actions and phenolic and vitamin C contents of common mauritian exotic fruits[J].Journal of the Science of Food and Agriculture,2003,83(5):496-502.
[30]黄菲,张瑞芬,董丽红,等.荔枝果肉多糖级分的抗氧化和α-葡萄糖苷酶抑制活性研究[J].食品科学技术学报,2016,34(4):26-30.Huang F,Zhang R F,Dong L H,et al.Antioxidant activity andα-glucosidase inhibitory effect of litchi pulp polysaccharide fractions[J].Journal of Food Science and Technology,2016,34(4):26-30.