作为功能成分的果粉粉碎片:组成和生物活性分析
Joana Ferreira1, Karolina Tkacz2, Igor Piotr Turkiewicz2
1Research Center in Natural Resources, Environment and Society (CERNAS), Santarém Polytechnic University, Quinta do Galinheiro - S. Pedro, 2001-904 Santarém, Portugal; LEAF-Linking Landscape, Environment, Agriculture and Food-Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Food chemistry
|January 8, 2026
概括
果果汁是一种水果工业的废物,富含着诸如黄类和维生素E等生物活性化合物.这项研究揭示了由于抗氧化和神经保护性质的抗氧化和功能性食品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 果汁行业产生大量的果残渣废物.
- 果果汁的价值化对于可持续性和循环经济至关重要.
- 果果汁含有潜在的有价值的生物活性化合物.
研究的目的:
- 为了描述果果汁的化学成分.
- 为了评估它的抗氧化和抗衰老特性.
- 探索其在营养药和食品应用中的潜力.
主要方法:
- 使用先进的色谱技术进行了代谢物表征.
- 使用Trolox试验测量了抗氧化能力.
- 对于选定的分数,评估了胆酶抑制活性.
主要成果:
- 果果汁含有高含量的黄类 (1030毫克/100克生日),胡卜素 (50毫克/100克生日) 和维生素E异型 (886微克/100克生日).
- 它含有21种必需的氨基酸.
- 选择的部分显示出显著的乙胆酶和丁胆酶抑制 (24-31%).
结论:
- 果果是一种丰富的生物活性化合物来源,具有抗氧化和潜在的神经保护性质.
- 它的价值化支持可持续性,并为功能成分提供了机会.
- 对特定分量的进一步研究可能会解锁新的营养药和食品应用.
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