作为潜在的功能性食品成分的叶:技术功能和抗氧化特性
Génica Lawrence1, Ingrid Marchaux1, Ewa Pejcz2
1Campus de Fouillole, Université des Antilles, COVACHIM-M2E (EA 3592), UFR SEN, F-97110 Pointe-à-Pitre, France.
Molecules (Basel, Switzerland)
|August 28, 2025
概括
叶具有重要的抗氧化和功能性质,因品种而异. 这项研究突出了它们在食品和营养药物应用方面的潜力,支持可持续的生物经济战略.
科学领域:
- 食品科学
- 营养药物
- 植物生物化学
背景情况:
- (Mangifera indica L.) 的叶子传统上用于各种医疗用途.
- 叶子含有蛋白质,矿物质,维生素和各种化合物,如曼吉费林,奎尔塞丁和凯姆菲罗尔.
- 众所周知,在不同种类的果中,化合物含量有很大差异.
研究的目的:
- 评估五种不同品种干叶的功能性和生物活性.
- 确定这些果叶的食品和营养应用潜力.
- 为工业利用确定特定品种的属性.
主要方法:
- 分析与水和油有关的参数,膨胀和溶解度指数,泡和乳化特性.
- 使用DPPH,ABTS和FRAP测试对水醇和水提取物的抗氧化活性进行评估.
- 使用FT-IR/ATR光谱进行表征.
主要成果:
- 在五种品种 (Julie,DLO,Nam Dok Mai,Irwin,Keïtt) 中观察到功能性和生物活性性质的显著差异.
- 艾尔文品种的抗氧化活性最高,而南多克梅的发泡能力更高.
- 在降低糖和抗氧化能力之间发现了强烈的正相关性 (r > 0. 9),这表明糖含量是预测因素.
- FT-IR光谱证实了极性和蛋白质化合物的存在.
结论:
- 叶具有对食物系统有价值的功能和抗氧化特性.
- 有针对性的叶品种的价值化可以支持可持续的工业应用和循环生物经济.
- 基于糖含量的培养物选择可能是预测营养药的抗氧化潜力的可行策略.
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