树作为功能性食品:抗氧化潜力和安全性评估
Vesna Stankov Jovanović1, Vladan Djurić2, Violeta Mitić1
1Department of Chemistry, Faculty of Science and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia.
Foods (Basel, Switzerland)
|July 29, 2025
概括
树 (Quercus robur) 富含抗氧化剂,天然没有质. 处理方法影响生物活性化合物,热处理增加了,但减少了黄,而多环芳含量仍然安全用于功能性食品应用.
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
- 自然产品化学 自然产品化学
背景情况:
- 树 (Quercus robur) 越来越多地因其营养价值和抗氧化特性而得到认可.
- 了解加工对子生物活性化合物的影响,对于开发功能性食品至关重要.
研究的目的:
- 研究不同加工方法 (生,烤,洗和烤) 对Quercus robur的生物活性化合物和抗氧化活性的影响.
- 通过量化多环芳 (PAHs) 来评估加工的子产品的安全性.
主要方法:
- 的产品 (生面粉,烤的"咖啡"",超级咖啡") 用甲醇,乙和取.
- 确定了总含量 (TPC) 和总黄含量 (TFC).
- 使用ABTS,DPPH,CUPRAC,FRAP和TRP试验来评估抗氧化活性.
- 为了安全性评估,对16种优先的多环芳 (PAH) 进行了量化.
主要成果:
- 甲醇是最有效的溶剂,与生面粉相比,烤"咖啡"的含量更高.
- 热处理增加了总含量15%,但减少了17%的黄含量.
- 在甲醇提取物中,抗氧化活性最高,在各个测试中具有显著的值.
- 多环芳含量,包括PAH4化合物,低于可可基产品的监管限值,没有检测到甲.
结论:
- (Quercus robur) 是一种宝贵的抗氧化剂来源,特别是在它们的生面粉形式.
- 的热处理可以提高含量和抗氧化活性,同时保持安全性.
- 子衍生产品,特别是经过加工后的产品,由于其营养和安全特性,非常适合加入到功能性食品中.
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