Antioxidant dietary fiber product: A new concept and a potential food ingredient

被引：278

作者：

Saura-Calixto, F ^{[1
]}

机构：

[1] CSIC, Inst Frio, Dept Metab & Nutr, E-28040 Madrid, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1998年 / 46卷 / 10期

关键词：

antioxidants; dietary fiber; polyphenols; grape pomace; proanthocyanidines;

D O I：

10.1021/jf9803841

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The main characteristics of a natural product, antioxidant dietary fiber (ADF), rich in both dietary fiber (DF) and polyphenolic compounds (PP), obtained from red grape pomace is described. Both nonextractable proanthocyanidins (28.6%) and extractable polyphenols (2.0%) are associated with the dietary fiber matrix. The antioxidant capacity of this product was in vitro determined by lipid oxidation inhibition (LOI) and free radical scavenging (FRE) procedures. One gram of the product showed similar LOI and FRE effect than 400 mg and 100 mg of DL-(alpha-tocopherol, respectively. Extractable PP of grape ADF showed higher antioxidant capacity than red wine PP. The physiological and nutritional significance of ADF is discussed and the requirements of vegetable materials to be considered as ADF is proposed.

引用

页码：4303 / 4306

页数：4

共 32 条

[1]

[Anonymous], REV ALIMENT EQUIPOS

[2]

Bravo L, 1998, AM J ENOL VITICULT, V49, P135

[3] EFFECTS OF DIETARY FIBER AND TANNINS FROM APPLE PULP ON THE COMPOSITION OF FECES IN RATS [J].

BRAVO, L ;

SAURACALIXTO, F ;

GONI, I .

BRITISH JOURNAL OF NUTRITION, 1992, 67 (03) :463-473

[4] POLYPHENOLS AS DIETARY FIBER ASSOCIATED COMPOUNDS - COMPARATIVE-STUDY ON IN-VIVO AND IN-VITRO PROPERTIES [J].

BRAVO, L ;

ABIA, R ;

SAURACALIXTO, F .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (07) :1481-1487

[5]

BRAVO L, 1994, BR J NUTR, V71, P993

[6]

CALIXTO FS, 1991, FOOD CHEM, P299

[7] PROANTHOCYANIDINS IN SKINS FROM DIFFERENT GRAPE VARIETIES [J].

ESCRIBANOBAILON, MT ;

GUERRA, MT ;

RIVASGONZALO, JC ;

SANTOSBUELGA, C .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1995, 200 (03) :221-224

[8] PRINCIPAL PHENOLIC PHYTOCHEMICALS IN SELECTED CALIFORNIA WINES AND THEIR ANTIOXIDANT ACTIVITY IN INHIBITING OXIDATION OF HUMAN LOW-DENSITY LIPOPROTEINS [J].

FRANKEL, EN ;

WATERHOUSE, AL ;

TEISSEDRE, PL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (04) :890-894

[9] CONSUMPTION OF RED WINE WITH MEALS REDUCES THE SUSCEPTIBILITY OF HUMAN PLASMA AND LOW-DENSITY-LIPOPROTEIN TO LIPID-PEROXIDATION [J].

FUHRMAN, B ;

LAVY, A ;

AVIRAM, M .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1995, 61 (03) :549-554

[10]

GAREWALL AS, 1997, ANTIOXIDANTS DIS PRE

← 1 2 3 4 →