期刊
FOOD PRODUCTION PROCESSING AND NUTRITION
卷 1, 期 1, 页码 -出版社
SPRINGERNATURE
DOI: 10.1186/s43014-019-0001-8
关键词
Mint; Phenolic compounds; Antioxidant activity; Rosmarinic acid; HPLC; ESI-MS/MS
资金
- Natural Sciences and Engineering Research Council of Canada (NSERC)
Soluble and insoluble/bound phenolic compounds and an aqueous infusion of two mint species (Medina and Hasawi), were tested for their total phenolic content, 2,2 '-azino-bis-3-ethylbenzthiazoline-6-sulphonate (ABTS) and 1,1-diphenyl-2picrylhydrazyl (DPPH) radical scavenging activity, iron (III) reduction, iron (II) chelating and oxygen radical absorbance capacity (ORAC). Furthermore, the potency of the mint extracts in the inhibition of radical-induced DNA scission, human low-density lipoprotein (LDL) cholesterol oxidation, formation of thiobarbituric acid reactive substances (TBARS) in a cooked ground meat system and LPS (lipopolysaccharide)-stimulated cyclooxygenase-2 (COX-2) expression in J774A.1 mouse macrophage cells were monitored. Results showed that the soluble phenolics had a higher phenolic content and antioxidant activity than the insoluble-bound extracts and aqueous infusions in most of the assays. Both varieties exhibited notable antioxidant activities and inhibition of LDL cholesterol oxidation, DNA scission and COX-2 gene expression at transcriptional level. However, Medina mint was a more potent antioxidant than the Hasawi mint. High performance liquid chromatography with online tandem electrospray ionization mass spectrometry (HPLC/ESI-MS/MS) analysis of the extracts revealed that rosmarinic acid was the major phenolic compound present in both mint samples.
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