CO_2脱涩对柿果理化特性、酚类成分及抗氧化能力的影响
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摘要
对柿果进行不同时间(0、12、20、28、36、44 h)的CO_2脱涩处理,测定CO_2脱涩柿果的基本理化指标、糖类相关指标、总酚含量、黄酮含量、可溶性单宁含量及抗氧化能力,探究CO_2脱涩过程中柿果理化特性、酚类成分含量及抗氧化能力的变化。结果表明:脱涩时间对柿果的硬度、水分含量、水分活度、pH值、糖类成分含量均无明显影响,但是随脱涩时间的延长,柿果可溶性固形物和总酚含量明显下降。进一步采用梯度超滤法按重均分子质量(M_W)将酚类物质分离为高分子质量(M_W>10 kDa)酚类、中分子质量(10 kDa>M_W>3 kDa)酚类和低分子质量(M_W<3 kDa)酚类。其中,高分子质量酚类含量随脱涩时间的延长显著下降(P<0.05);中分子质量酚类物质未检出;而低分子质量酚类含量在脱涩过程中无显著变化(P>0.05)。脱涩后柿果的2,2-联氮-二(3-乙基-苯并噻唑-6-磺酸)阳离子自由基清除能力、1,1-二苯基-2-三硝基苯肼自由基清除能力及铁离子还原能力比脱涩前分别下降95%、96%、96%。结论:柿果中的酚类物质主要由高分子质量单宁和低分子质量多酚组成,其中单宁是柿果抗氧化作用的主要贡献物质,但其在脱涩过程中损失较多。
In our present experiment,persimmon fruit were treated with CO_2 for different periods of time(0,12,20,28,36 and 44 h)for the removal of astringency,and the physicochemical properties,the contents of sugar,total phenolics,total flavonoids and tannic acid and antioxidant capacity during the de-astringency process were investigated.The results showed that treatment time had no obvious influence on the hardness,water content,water activity,pH or carbohydrate content of persimmon fruit.However,the soluble solid value and total phenolic content exhibited significant downward trends with increasing treatment time.Through gradient ultrafiltration,the phenolic compounds were separated into three fractions according to their weight average molecular massincluding high molecular mass phenols(HPs,M_W>10 kDa),medium molecular mass phenols(MPs,10 kDa>M_W>3 kDa)and low molecular mass phenols(LPs,M_W<3 kDa).The contents of HPs decreased significantly with treatment time(P<0.05),MPs were not detected,and the contents of LPs were kept unchanged during the process(P>0.05).Moreover,the 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)radical,1,1-diphenyl-2-picrylhydrazyl radical scavenging capacities and ferric ion reducing antioxidant power of persimmon fruit were decreased by 95%,96% and 96% after de-astringency treatment,respectively.The results illustrated that the phenolic compounds in persimmon fruit were mainly composed of high molecular mass tannins and low molecular mass polyphenols.High molecular mass tannins were the main contributors to the antioxidant capacities of persimmon fruit,but many of them were lost during the de-astringency process.
In our present experiment,persimmon fruit were treated with CO_2 for different periods of time(0,12,20,28,36 and 44 h)for the removal of astringency,and the physicochemical properties,the contents of sugar,total phenolics,total flavonoids and tannic acid and antioxidant capacity during the de-astringency process were investigated.The results showed that treatment time had no obvious influence on the hardness,water content,water activity,pH or carbohydrate content of persimmon fruit.However,the soluble solid value and total phenolic content exhibited significant downward trends with increasing treatment time.Through gradient ultrafiltration,the phenolic compounds were separated into three fractions according to their weight average molecular massincluding high molecular mass phenols(HPs,M_W>10 kDa),medium molecular mass phenols(MPs,10 kDa>M_W>3 kDa)and low molecular mass phenols(LPs,M_W<3 kDa).The contents of HPs decreased significantly with treatment time(P<0.05),MPs were not detected,and the contents of LPs were kept unchanged during the process(P>0.05).Moreover,the 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)radical,1,1-diphenyl-2-picrylhydrazyl radical scavenging capacities and ferric ion reducing antioxidant power of persimmon fruit were decreased by 95%,96% and 96% after de-astringency treatment,respectively.The results illustrated that the phenolic compounds in persimmon fruit were mainly composed of high molecular mass tannins and low molecular mass polyphenols.High molecular mass tannins were the main contributors to the antioxidant capacities of persimmon fruit,but many of them were lost during the de-astringency process.
引文
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[3]HOMNAVA A,PAYNE J,KOEHLER P,et al.Provitamin A(alphacarotene,beta-carotene and beta-cryptoxanthin)and ascorbic acid content of Japanese and American persimmons[J].Journal of Food Quality,1990,13(2):85-95.DOI:10.1111/j.1745-4557.1990.tb00009.x.
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[6]朱维,邹波,葛珍珍,等.柿单宁的体外降胆固醇作用[J].食品科学,2016,37(9):71-76.DOI:10.7506/spkx1002-6630-201609014.
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[10]GIORDANI E,DOUMETT S,NIN S,et al.Selected primary and secondary metabolites in fresh persimmon(Diospyros kaki Thunb.):a review of analytical methods and current knowledge of fruit composition and health benefits[J].Food Research International,2011,44(7):1752-1767.DOI:10.1016/j.foodres.2011.01.036.
[11]顾海峰,李春美,钟慧臻,等.柿子单宁优化提取工艺探讨[J].食品科技,2007,32(2):133-136.DOI:10.3969/j.issn.1005-9989.2007.02.035.
[12]HAGERMAN A E,RIEDL K M,JONES G A,et al.High molecular weight plant polyphenolics(tannins)as biological antioxidants[J].Journal of Agricultural and Food Chemistry,1998,46(5):1887-1892.DOI:10.1021/jf970975b.
[13]田燕,邹波,董晓倩,等.不同聚合度柿子单宁的体内外抗氧化作用[J].食品科学,2013,34(13):54-60.DOI:10.7506/spkx1002-6630-201313012.
[14]LI F,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.DOI:10.1155/2016/4287461.
[15]张倩倩,樊金拴,吴敬超,等.柿果多酚对高脂血症小鼠脂代谢的影响[J].食品科学,2012,33(5):252-255.
[16]GE Z,ZHANG M,DENG X,et al.Persimmon tannin promoted macrophage reverse cholesterol transport through inhibiting ERK1/2and activating PPARγboth in vitro and in vivo[J].Journal of Functional Foods,2017,38:338-348.DOI:10.1016/j.jff.2017.09.023.
[17]CHUNG H S,KIM H S,LEE Y G,et al.Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons[J].Food Chemistry,2015,166:192-197.DOI:10.1016/j.foodchem.2014.06.015.
[18]国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016:1-4.
[19]农业部.水果及制品可溶性糖的测定3,5-二硝基水杨酸比色法:NY/T 2742-2015[S].北京:中国标准出版社,2016:1-4.
[20]李仁勇,梁立娜,牟世芬,等.离子色谱-脉冲安培检测白醋和豆腐水中单糖和大豆低聚糖[J].分析化学,2009,37(5):725-728.DOI:10.3321/j.issn:0253-3820.2009.05.021.
[21]MOKRANI A,KRISA S,CLUZET S,et al.Phenolic contents and bioactive potential of peach fruit extracts[J].Food Chemistry,2016,202:212-220.DOI:10.1016/j.foodchem.2015.12.026.
[22]SUN L J,ZHANG J B,LU X Y,et al.Evaluation to the antioxidant activity of total flavonoids extract from persimmon(Diospyros kaki L.)leaves[J].Food and Chemical Toxicology,2011,49(10):2689-2696.DOI:10.1016/j.fct.2011.07.042.
[23]CASTELLóM L,HEREDIA A,DOMíNGUEZ E,et al.Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit[J].Food Chemistry,2011,128(2):323-329.DOI:10.1016/j.foodchem.2011.03.023.
[24]GU H F,LI C M,XU Y J,et al.Structural features and antioxidant activity of tannin from persimmon pulp[J].Food Research International,2008,41(2):208-217.DOI:10.1016/j.foodres.2007.11.011.
[25]RE R,PELLEGRINI N,PROTEGGENTE A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9/10):1231-1237.DOI:10.1016/S0891-5849(98)00315-3.
[26]BRANDWILLIAMS W,CUVELIER M E,BERSET C.Use of a free radical method to evaluate antioxidant activity[J].LWT-Food Science and Technology,1995,28(1):25-30.DOI:10.1016/S0023-6438(95)80008-5.
[27]BENZIE I F F,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of“antioxidant power”:the FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.DOI:10.1006/abio.1996.0292.
[28]王燕.中国原产完全甜柿自然脱涩机理研究[D].武汉:华中农业大学,2010:6-15.
[29]TAIRA S.Astringency in persimmon[M]//LINSKENS H F,JACKSON J F.Fruit analysis.Berlin:Springer Berlin Heidelberg,1996:97-110.
[30]周舟,曾建国,彭淼,等.柿果多酚提取工艺优化[J].食品科学,2011,32(16):117-120.
[31]KIM T C,KO K C.Classification of persimmon(Diospyros kaki Thunb.)cultivars on the basis of horticultural traits[J].Journal of the Korean Society for Horticultural Science,1995,36:331-342.DOI:10.17660/ActaHortic.1997.436.7.
[32]NOVILLO P,BESADA C,TIAN L,et al.Nutritional composition of ten persimmon cultivars in the“ready-to-eat crisp”stage.effect of deastringency treatment[J].Food and Nutrition Sciences,2015,6(14):1296-1306.DOI:10.4236/fns.2015.614135.
[33]MATSUO T,ITO S.A model experiment for deastringency of persimmon fruit with high carbon dioxide:in vitro gelation of kakitannin by reacting with acetaldehyde[J].Agricultural Biochemistry,1986,46:683-689.DOI:10.1271/bbb1961.46.683.
[34]SATOSHI T,ONO M,MATSUMOTO N.Reduction of persimmon astringency by complex formation between pectin and tannins[J].Postharvest Biology and Technology,1997,12(3):265-271.DOI:10.1016/s0925-5214(97)00064-1.
[35]STINCO C M,ESCUDEROGILETE M L,HEREDIA F J,et al.Multivariate analyses of a wide selection of orange varieties based on carotenoid contents,color and in vitro antioxidant capacity[J].Food Research International,2016,90:194-204.DOI:10.1016/j.foodres.2016.11.005.
[36]陈湘宁,王武装,吴学瑞,等.柿子中不同成分与抗氧化活性关系的研究[J].食品科学,2006,27(12):110-113.DOI:10.3321/j.issn:1002-6630.2006.12.019.
[37]SERRANO J,PUUPPONEN-PIMI?R,DAUER A,et al.Tannins:current knowledge of food sources,intake,bioavailability and biological effects[J].Molecular Nutrition and Food Research,2009,53(Suppl 2):310-329.DOI:10.1002/mnfr.200900039.
[38]MATSUMURA Y,ITO T,YANO H,et al.Antioxidant potential in non-extractable fractions of dried persimmon(Diospyros kaki Thunb.)[J].Food Chemistry,2016,202:99-103.DOI:10.1016/j.foodchem.2016.01.112.
[39]PéREZ-JIMéNEZ J,DíAZ-RUBIO M E,SAURA-CALIXTO F.Contribution of macromolecular antioxidants to dietary antioxidant capacity:a study in the spanish mediterranean diet[J].Plant Foods Human Nutrion,2015,70:365-370.DOI:10.1007/s11130-015-0513-6.
[2]ROBERT V,JANA J,MAJA M P,et al.Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit(Diospyros kaki L.)[J].Food Chemistry,2010,119(2):477-483.DOI:10.1016/j.foodchem.2009.06.044.
[3]HOMNAVA A,PAYNE J,KOEHLER P,et al.Provitamin A(alphacarotene,beta-carotene and beta-cryptoxanthin)and ascorbic acid content of Japanese and American persimmons[J].Journal of Food Quality,1990,13(2):85-95.DOI:10.1111/j.1745-4557.1990.tb00009.x.
[4]GORINSTEIN S,ZACHWIEJA Z,FOLTA M,et al.Comparative contents of dietary fiber,total phenolics,and minerals in persimmons and apples[J].Journal of Agricultural and Food Chemistry,2001,49(2):952-957.DOI:10.1021/jf000947k.
[5]BUBBA M D,GIORDANI E,PIPPUCCI L,et al.Changes in tannins,ascorbic acid and sugar content in astringent persimmons during ontree growth and ripening and in response to different postharvest treatments[J].Journal of Food Composition and Analysis,2009,22(7/8):668-677.DOI:10.1016/j.jfca.2009.02.015.
[6]朱维,邹波,葛珍珍,等.柿单宁的体外降胆固醇作用[J].食品科学,2016,37(9):71-76.DOI:10.7506/spkx1002-6630-201609014.
[7]OKSUZ T,SUREK E.Phenolic contents and antioxidant activities of persimmon and red beet jams produced by sucrose impregnation[J].Food Science and Technology,2015,3(1):1-8.DOI:10.13189/fst.2015.030101.
[8]SUZUKI T,SOMEYA S,HU F,et al.Comparative study of catechin compositions in five Japanese persimmons(Diospyros kaki)[J].Food Chemistry,2005,93(1):149-152.DOI:10.1016/j.foodchem.2004.10.017.
[9]MARTíNEZLAS H R,PINAZO A,HEREDIA A,et al.Evaluation studies of persimmon plant(Diospyros kaki)for physiological benefits and bioaccessibility of antioxidants by in vitro simulated gastrointestinal digestion[J].Food Chemistry,2017,214(1):478-485.DOI:10.1016/j.foodchem.2016.07.104.
[10]GIORDANI E,DOUMETT S,NIN S,et al.Selected primary and secondary metabolites in fresh persimmon(Diospyros kaki Thunb.):a review of analytical methods and current knowledge of fruit composition and health benefits[J].Food Research International,2011,44(7):1752-1767.DOI:10.1016/j.foodres.2011.01.036.
[11]顾海峰,李春美,钟慧臻,等.柿子单宁优化提取工艺探讨[J].食品科技,2007,32(2):133-136.DOI:10.3969/j.issn.1005-9989.2007.02.035.
[12]HAGERMAN A E,RIEDL K M,JONES G A,et al.High molecular weight plant polyphenolics(tannins)as biological antioxidants[J].Journal of Agricultural and Food Chemistry,1998,46(5):1887-1892.DOI:10.1021/jf970975b.
[13]田燕,邹波,董晓倩,等.不同聚合度柿子单宁的体内外抗氧化作用[J].食品科学,2013,34(13):54-60.DOI:10.7506/spkx1002-6630-201313012.
[14]LI F,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.DOI:10.1155/2016/4287461.
[15]张倩倩,樊金拴,吴敬超,等.柿果多酚对高脂血症小鼠脂代谢的影响[J].食品科学,2012,33(5):252-255.
[16]GE Z,ZHANG M,DENG X,et al.Persimmon tannin promoted macrophage reverse cholesterol transport through inhibiting ERK1/2and activating PPARγboth in vitro and in vivo[J].Journal of Functional Foods,2017,38:338-348.DOI:10.1016/j.jff.2017.09.023.
[17]CHUNG H S,KIM H S,LEE Y G,et al.Effect of deastringency treatment of intact persimmon fruits on the quality of fresh-cut persimmons[J].Food Chemistry,2015,166:192-197.DOI:10.1016/j.foodchem.2014.06.015.
[18]国家卫生和计划生育委员会.食品安全国家标准食品中水分的测定:GB 5009.3-2016[S].北京:中国标准出版社,2016:1-4.
[19]农业部.水果及制品可溶性糖的测定3,5-二硝基水杨酸比色法:NY/T 2742-2015[S].北京:中国标准出版社,2016:1-4.
[20]李仁勇,梁立娜,牟世芬,等.离子色谱-脉冲安培检测白醋和豆腐水中单糖和大豆低聚糖[J].分析化学,2009,37(5):725-728.DOI:10.3321/j.issn:0253-3820.2009.05.021.
[21]MOKRANI A,KRISA S,CLUZET S,et al.Phenolic contents and bioactive potential of peach fruit extracts[J].Food Chemistry,2016,202:212-220.DOI:10.1016/j.foodchem.2015.12.026.
[22]SUN L J,ZHANG J B,LU X Y,et al.Evaluation to the antioxidant activity of total flavonoids extract from persimmon(Diospyros kaki L.)leaves[J].Food and Chemical Toxicology,2011,49(10):2689-2696.DOI:10.1016/j.fct.2011.07.042.
[23]CASTELLóM L,HEREDIA A,DOMíNGUEZ E,et al.Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit[J].Food Chemistry,2011,128(2):323-329.DOI:10.1016/j.foodchem.2011.03.023.
[24]GU H F,LI C M,XU Y J,et al.Structural features and antioxidant activity of tannin from persimmon pulp[J].Food Research International,2008,41(2):208-217.DOI:10.1016/j.foodres.2007.11.011.
[25]RE R,PELLEGRINI N,PROTEGGENTE A,et al.Antioxidant activity applying an improved ABTS radical cation decolorization assay[J].Free Radical Biology and Medicine,1999,26(9/10):1231-1237.DOI:10.1016/S0891-5849(98)00315-3.
[26]BRANDWILLIAMS W,CUVELIER M E,BERSET C.Use of a free radical method to evaluate antioxidant activity[J].LWT-Food Science and Technology,1995,28(1):25-30.DOI:10.1016/S0023-6438(95)80008-5.
[27]BENZIE I F F,STRAIN J J.The ferric reducing ability of plasma(FRAP)as a measure of“antioxidant power”:the FRAP assay[J].Analytical Biochemistry,1996,239(1):70-76.DOI:10.1006/abio.1996.0292.
[28]王燕.中国原产完全甜柿自然脱涩机理研究[D].武汉:华中农业大学,2010:6-15.
[29]TAIRA S.Astringency in persimmon[M]//LINSKENS H F,JACKSON J F.Fruit analysis.Berlin:Springer Berlin Heidelberg,1996:97-110.
[30]周舟,曾建国,彭淼,等.柿果多酚提取工艺优化[J].食品科学,2011,32(16):117-120.
[31]KIM T C,KO K C.Classification of persimmon(Diospyros kaki Thunb.)cultivars on the basis of horticultural traits[J].Journal of the Korean Society for Horticultural Science,1995,36:331-342.DOI:10.17660/ActaHortic.1997.436.7.
[32]NOVILLO P,BESADA C,TIAN L,et al.Nutritional composition of ten persimmon cultivars in the“ready-to-eat crisp”stage.effect of deastringency treatment[J].Food and Nutrition Sciences,2015,6(14):1296-1306.DOI:10.4236/fns.2015.614135.
[33]MATSUO T,ITO S.A model experiment for deastringency of persimmon fruit with high carbon dioxide:in vitro gelation of kakitannin by reacting with acetaldehyde[J].Agricultural Biochemistry,1986,46:683-689.DOI:10.1271/bbb1961.46.683.
[34]SATOSHI T,ONO M,MATSUMOTO N.Reduction of persimmon astringency by complex formation between pectin and tannins[J].Postharvest Biology and Technology,1997,12(3):265-271.DOI:10.1016/s0925-5214(97)00064-1.
[35]STINCO C M,ESCUDEROGILETE M L,HEREDIA F J,et al.Multivariate analyses of a wide selection of orange varieties based on carotenoid contents,color and in vitro antioxidant capacity[J].Food Research International,2016,90:194-204.DOI:10.1016/j.foodres.2016.11.005.
[36]陈湘宁,王武装,吴学瑞,等.柿子中不同成分与抗氧化活性关系的研究[J].食品科学,2006,27(12):110-113.DOI:10.3321/j.issn:1002-6630.2006.12.019.
[37]SERRANO J,PUUPPONEN-PIMI?R,DAUER A,et al.Tannins:current knowledge of food sources,intake,bioavailability and biological effects[J].Molecular Nutrition and Food Research,2009,53(Suppl 2):310-329.DOI:10.1002/mnfr.200900039.
[38]MATSUMURA Y,ITO T,YANO H,et al.Antioxidant potential in non-extractable fractions of dried persimmon(Diospyros kaki Thunb.)[J].Food Chemistry,2016,202:99-103.DOI:10.1016/j.foodchem.2016.01.112.
[39]PéREZ-JIMéNEZ J,DíAZ-RUBIO M E,SAURA-CALIXTO F.Contribution of macromolecular antioxidants to dietary antioxidant capacity:a study in the spanish mediterranean diet[J].Plant Foods Human Nutrion,2015,70:365-370.DOI:10.1007/s11130-015-0513-6.