食品科学2018，Vol.39Issue(9)：53-59,7.DOI:10.7506/spkx1002-6630-201809009
贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响
Stability of Phenolic Compounds and Antioxidant Activity of Blueberry Incorporated in Yoghurt during Storage and in Vitro Digestion
摘要
Abstract
Changes in the contents of total phenolics, total flavonoids and anthocyanins and antioxidant activity of blueberry incorporated in yoghurt were determined during 21 d of storage at 4℃and digestion in vitro. The antioxidant activity was evaluated by total antioxidant capacity, DPPH radical scavenging and ABTS radical scavenging assays. The results showed that the contents of total phenolic compounds, total flavonoids and anthocyanins, total antioxidant capacity, and DPPH and ABTS radical scavenging activity were 46.14, 41.63, 9.01, 44.51, 59.49 and 61.39 mg/100 g at the beginning of storage, which decreased by 10.20%, 9.86%, 15.54%, 6.52%, 7.23% and 6.03% at the end of storage, respectively. These decreases were smaller than those (1.93%, 3.46%, 0.03%, 3.58%, 4.17% and 4.91%, respectively) observed for blueberry alone indicating that yoghurt decreased the stability of phenolic compounds and had a negative effect on antioxidant activity. A decrease in all these parameters was observed comparing blueberry added to yoghurt with blueberry alone, and after in vitro digestion, the comparison showed a decrease in total flavonoids content and DPPH radical scavenging activity but an increase in the contents of total phenolics and anthocyanins, total antioxidant capacity and ABTS radical scavenging activity, which indicated that simulated gastrointestinal digestion could promote the release of antioxidant substances from blueberry incorporated in yoghurt.关键词
蓝莓酸奶/多酚稳定性/抗氧化活性/贮藏期/体外消化Key words
blueberry incorporated in yoghurt/ stability of polyphenols/ antioxidant activity/ storage time/ in vitro digestion分类
轻工纺织引用本文复制引用
赵永波,杜玲玲,刘璐,曲秀伟,王海霞,陈萍,李晓东..贮藏及消化对蓝莓酸奶中酚类物质稳定性及抗氧化活性影响[J].食品科学,2018,39(9):53-59,7.基金项目
黑龙江省教育厅面上项目(12541027) （12541027）
