野生果的物理化学特征,生物活性化合物和抗氧化活性Ribes magellanicum
José M Aguilera1, M Carolina Moreno1, Tamar Toledo2
1Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile.
概括
巴塔哥尼亚野生果Ribes magellanicum富含生物活性化合物,具有有利的营养特性. 它的化学,物理化学和结构特征支持其作为一种有价值的食物来源.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 植物学 植物学
背景情况:
- 巴塔哥尼亚野生果, *Ribes magellanicum*,以其吸引人的味道和有益的生物活性化合物而闻名.
- 它在食品和营养应用中的潜力需要对其特征进行详细的研究.
研究的目的:
- 描述 *Ribes magellanicum* 的化学,物理化学和结构性质,用于食品利用.
- 量化关键的营养和生物活性成分,包括化合物,素和脂肪酸.
主要方法:
- 分析近距离成分 (水分,蛋白质,脂质,糖,原料纤维).
- 确定物理性质 (果子直径,种子数量,果汁产量,可溶固体,pH值).
- 生物活性化合物 (醇,素,胡卜素) 和抗氧化活性 (ORAC,DPPH) 的量化.
- 脂肪酸分析和脂质分析.
主要成果:
- 果的水分含量很高 (79.3%),含有大量的糖 (64.3g/100g干量) 和原料纤维 (14.5g/100g干量).
- 它含有丰富的全化合物 (2543毫克/100克干重),安东 (561毫克C3G/100克干重),并具有强大的抗氧化能力 (ORAC: 36.0,DPPH: 15.8毫摩尔TE/100克干重).
- 脂质特征主要由利诺酸主导,具有有利的omega-6/omega-3比率 (1.37).
结论:
- *Ribes magellanicum*表现出适用于食品应用的营养和生物活性特征.
- 它的物理和化学特性与其他使用的野生巴塔哥尼亚果相似.
- 果丰富的生物活性化合物和有利的脂肪酸概况突出了其作为功能性食品成分的潜力.
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