摘要
咖啡酸是一种天然的酚类化合物,属于羟基肉桂酸类,它广泛存在于水果和蔬菜中,具有良好的生物活性。本文通过多种体系对咖啡酸的抗氧化活性进行综合评价,包括总抗氧化能力、DPPH自由基清除活性、ABTS自由基清除活性、铁离子还原能力和金属离子螯合能力等。结果表明:咖啡酸具有很强的总抗氧化能力,极显著高于BHT和VC(P<0.01);具有较强的DPPH自由基(IC500.023 mg/m L±0.004 mg/m L)和ABTS自由基(IC500.18 mg/m L±0.006 mg/m L)清除活性;具有较强的铁离子还原能力并极显著高于BHT(P<0.01)。咖啡酸几乎不具备金属离子螯合能力。
Caffeic acid is a natural phenolic compound that belongs to hydroxy cinnamic acid being widely found in fruits and vegetables with good biological activity. To evaluate its antioxidant activity, a variety of systems applied in- cluding the total antioxidant capacity, DPPH free radicals scavenging activity, ABTS free radicals scavenging activity, ferric reducing ability and ferrous ions chelating activity were employed for the evaluation. The results indicate that caffeic acid showed a strong total antioxidant capacity that was very significantly higher than BHT and VC（P〈0.01 ）, and that was further proved by a strong DPPH radical （IC50 0.023 ± 0.004 mg/mL） and ABTS radical （IC50 0.18 ±0.006 mg/mL） scavenging activity and a strong ferric reducing ability significantly higher than BHT （P〈0.01）. Nevertheless, caffeic acid almost did not have ferrous ions chelating activity.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第3期65-73,共9页
Journal of Chinese Institute Of Food Science and Technology
