[传统墨西哥食品的自由基清除能力]
María Teresa Sumaya-Martínez1, Edgar Iván Jiménez-Ruiz1, Marcela Robles-Machuca1
1Unidad de Tecnología de Alimentos. Secretaría de Investigación y Posgrado. Universidad Autónoma de Nayarit.
Nutricion hospitalaria
|May 6, 2025
概括
墨西哥的食品和饮料具有显著的抗氧化能力,形面团和烤鱼和huitlacoche等菜显示了最高的价值. 这个TAC受成分和制备方法的影响.
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
- 抗氧化剂研究 抗氧化剂研究
背景情况:
- 饮食中的抗氧化剂在对抗氧化应激方面发挥着至关重要的作用.
- 传统的墨西哥美食通常包括各种各样的成分,以其潜在的健康益处而闻名.
研究的目的:
- 量化传统制备的墨西哥食品和饮料的总抗氧化能力 (TAC).
- 通过使用多个已建立的测定方法,在各种盘中比较TAC值.
主要方法:
- 使用氧基吸收能力 (ORAC),2.2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) 基 (ABTS) 和1,1-diphenyl-2-picrylhydrazyl (DPPH) 的测定方法来测量TAC.
- 采用铁降解抗氧化能力 (FRAP) 试验来评估样品的铁降解能力.
主要成果:
- TAC值有很大的差异,ORAC结果在6-102μmol ET/g之间,特别高在摩尔糊中.
- 通过ABTS,DPPH和FRAP测定,分别获得了21-342毫克EAA/g,0-297微ET/g和11-298毫克EAA/g的TAC值.
- 诸如烤鱼,和洋,红,蒸的huitlacoche,再炸的黑豆,奶油的拉贾斯和玉米等菜显示出高抗氧化活性.
结论:
- 检查的墨西哥食品和饮料显示出相当大的总抗氧化能力.
- 像胡,西红和香料 (大,胡,西兰花,) 这样的关键成分对观察到的TAC有显著的贡献.
- 食品准备技术也在菜的最终抗氧化剂含量上发挥着作用.
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