FRAP法测定水果不同部分抗氧化活性

郭长江; 杨继军; 李云峰; 徐静; 韦京豫; 蒋与刚

FRAP法测定水果不同部分抗氧化活性

Antioxidant capacity of different parts of fruits determined by FRAP assay

摘要

摘要:
目的比较水果果肉、果皮、果籽或仁的抗氧化活性。
方法采用铁离子还原/抗氧化力测定法对28种水果的皮、肉、籽或仁的抗氧化活性进行测定, 并分析果肉的抗氧化活性与所含维生素C的关系。
结果水果肉质部分的抗氧化活性山楂最强, 鲜枣、猕猴桃、桑葚、草莓、白皮石榴等次之, 西瓜和柿子最弱; 大多数水果皮、籽或仁部分的抗氧化活性强于肉质部分; 不同水果果肉中维生素C所占的抗氧化活性差异很大。
结论一些水果皮、籽或仁部分的抗氧化活性较强, 值得进一步研究开发。

Abstract:
Objective To compare the antioxidant capacity among fresh, peel, seed or kernel of different fruits.
Methods The ferric reducing/antioxidant power assay was used to measure the antioxidant capacity.The contribution of vitamin C to the antioxidant capacity of fruit freshes were also analyzed.
Results The hawthorn was the strongest in antioxidant capacity among all fruit fleshes and followed by jujube, kiwifruit, mulberry, strawberry and pomegranate.The watermelon and persimmon were the weakest.The antioxidant capacities of peels and kernels were stronger than that of freshes in most fruits.The contribution of vitamin C to the antioxidant capacity of fruit fleshes differed greatly among different fruits.
Conclusion The peels and kernels of some fruits possessed strong antioxidant capacity and were worthy of further studying.

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