کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7593910 | 1492120 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterization of pressurized hot water extracts of grape pomace: Chemical and biological antioxidant activity
ترجمه فارسی عنوان
خصوصیات عصاره های آب گرم تحت فشار زعفران انگور: فعالیت آنتی اکسیدانی شیمیایی و بیولوژیکی
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کلمات کلیدی
استخراج آب گرم تحت فشار، زردآلو انگور، پلی فنل، محصولات واکنشی مایار، بیوفیزیک آنتی اکسیدان،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Pressurized hot water extracts obtained at different temperatures possess different compositions and antioxidant activities and, consequently, different bioactivities. We characterized two pressurized hot water extracts from grape pomace obtained at 100 °C (GPE100) and 200 °C (GPE200) in terms of antioxidant activity and composition, as well as protective effect on cell growth and mitochondrial membrane potential (ÎÏm) in a HL-60 cell culture under oxidative conditions. GPE100 extracts were richer in polyphenols and poorer in Maillard reaction products (MRPs) than were GPE200 extracts. Moreover, hydroxymethylfurfural was detected only in GPE200. Both extracts exhibited similar protective effects on cell growth (comparable to the effect of trolox). In addition, GPE100 strongly decreased the ÎÏm loss, reaching values even lower than those of the control culture. This protective effect may be related to its high polyphenols content. At the highest concentration assessed, both extracts showed strong cytotoxicity, especially GPE200. This cytotoxicity could be related to their MRPs content.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 62-69
Journal: Food Chemistry - Volume 171, 15 March 2015, Pages 62-69
نویسندگان
J.R. Vergara-Salinas, Mauricio Vergara, Claudia Altamirano, Álvaro Gonzalez, J.R. Pérez-Correa,