在罗马尼亚有机和传统葡萄园种植的红葡萄品种的植物化学统计绘制
Cristina Mihaela Nicolescu1, Marius Bumbac1,2, Cristiana Radulescu1,2
1Institute of Multidisciplinary Research for Science Technology, Valahia University of Targoviste, 13 Sinaia Alley, 130004 Targoviste, Romania.
Plants (Basel, Switzerland)
|December 23, 2023
概括
红葡萄种子,特别是来自有机种植的Pinot Noir,富含和黄,具有高抗氧化活性. 来自有机葡萄园的葡萄种子和果肉由于其植物化学含量,显示出作为功能性食品成分的巨大潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 植物化学 植物化学
- 农业科学 农业科学
背景情况:
- 红葡萄含有有益的植物化学物质,如和黄,与抗氧化活性有关.
- 葡萄衍生品,特别是来自种子和肉质的葡萄,被认为具有潜在的健康益处,并作为功能性食品成分.
研究的目的:
- 分析四种红葡萄品种不同部分 (皮肤,肉质,种子) 的总和黄含量和抗氧化活性.
- 为了比较传统和有机葡萄园种植之间的植物化学概况.
- 评估葡萄品种,解剖部分和种植系统对植物化学物质和抗氧化能力的影响.
主要方法:
- 葡萄提取物中总含量 (TPC) 和总黄含量 (TFC) 的量化.
- 使用醇提取物测试抗氧化活性.
- 应用数据挖掘技术 (回归,PCA,集群) 进行相关性分析.
主要成果:
- 来自有机系统的Pinot Noir种子表现出最高的TPC和TFC,与卓越的抗氧化活性相关.
- 所有品种的葡萄种子都是黄和的重要来源.
- 有机葡萄皮和葡萄肉也显示出很好的含量.
- 抗氧化活性与TPC和TFC有很强的相关性,种子提取物始终优于皮肤和纸提取物.
结论:
- 葡萄种子是具有高抗氧化能力的生物活性化合物的宝贵来源.
- 有机种植实践可以增强葡萄皮和葡萄肉的植物化学丰富性.
- 植物化学成分和抗氧化能力受葡萄品种,解剖部分和种植方法的影响,为有针对性的功能性食品开发提供了机会.
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