Comparative Study of Antioxidant Activity of Grape (Vitis vinifera) Seed Powder Assessed by Different Methods

不同方法測定葡萄籽粉的抗氧化能力

李華(Hua Li) ； 王曉宇(Xiao-Yu Wang) ； 李佩洪(Pei-Hong Li) ； 李勇(Yong Li) ； 王華(Hua Wang)

《藥物食品分析》 16卷6期 (2008/12) Pp. 67-73

摘要

葡萄籽粉採用化學方法和體外模擬胃腸環境處理後，其酚類物質和總抗氧化能力被測定。使用的抗氧化方法包括：CUPRAC、DPPH、ABTS、羥自由基清除率和脂質過氧化抑制率。結果顯示：利用模擬胃腸環境處理後，葡萄籽粉的酚類物質和總抗氧化能力均高於化學提取後葡萄籽粉的測定值；在模擬胃腸環境實驗中，利用透析膜模擬小腸被動吸收，發現透析膜外的總酚成分和總抗氧化能力均高於透析膜內的測定值；化學提取方法以丙酮∶水(70:30)測定值最高，以水提取測定值最低。從營養學角度考慮，該研究結果建議，天然抗氧化劑利用體外模擬生理環境測定的結果比化學提取方法測定的結果更加接近生物體真實的情況。

關鍵字

葡萄籽粉 ； 抗氧化性 ； 體外生理程序 ； 化學方法

並列摘要

The phenolic content and antioxidant activity of grape (Vitis vinifera) seed powder extracted by in vitro physiological procedure and chemical procedure were investigated. The antioxidant potential of the extract were assessed by employing different in vitro assays such as CUPRAC, DPPH, ABTS, OH radical scavenging capacity, and peroxidation inhibiting activity. The in vitro physiological procedure yielded a higher phenolic content and antioxidant capacity than the chemical procedure. As for digestive enzymatic extracts, phenolic content and antioxidant capacity of the dialysates of grape seed powder were lower than those of the retentates. As for solvents extracts, extraction with acetone:water (70:30) led to the maximum phenolic content and antioxidant capacity, while water gave the lowest phenolic content and antioxidant capacity. Our results suggest that the biological properties of natural antioxidants determined by in vitro physiological procedure may be more useful for nutritional purposes than the values determined in solvent extracts.

並列關鍵字

grape seed powder ； antioxidant activity ； in vitro physiological procedure ； chemical extraction