Anthocyanin contributes more to hydrogen peroxide scavenging than other phenolics in apple peel

被引：79

作者：

Bi, Xiuli ^{[1
]}

Zhang, Jiangli ^{[1
]}

Chen, Changsheng ^{[1
]}

Zhang, Di ^{[1
]}

Li, Pengmin ^{[1
]}

Ma, Fengwang ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Hort, State Key Lab Crop Stress Biol Arid Areas, Yangling 712100, Shaanxi, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 152卷

基金：

中国国家自然科学基金;

关键词：

Anthocyanin; Apple peel; H2O2; Phenolic compounds; TOTAL FLAVONOIDS; LEAVES; ANTIOXIDANTS; CELLS; CANCER; DAMAGE; GREEN; RISK; H2O2; RED;

D O I：

10.1016/j.foodchem.2013.11.088

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

The phenolic compounds in apple peel extracts were quantified in the presence of hydrogen peroxide (H2O2) to identify which phenolic compound contributed more to H2O2 scavenging. The results showed that the phenolics extracted from 'Golden Delicious' apple peel had a strong ability for scavenging H2O2. After incubating with H2O2 for 30 min, cyanidin-3-galactoside concentrations in the phenolic extract decreased as H2O2 concentrations increased. In contrast, the concentrations of other phenolic compounds remained unchanged. Exogenous application of H2O2 enhanced the synthesis of phenolics, especially anthocyanin, in 'Golden Delicious' apple peel under sunlight. After incubating the peel extract of H2O2-treated apples in the dark for 30 min, the concentration of cyanidin-3-galactoside significantly decreased to a greater extent than that of other phenolic compounds. Based on these data, anthocyanin is more sensitive to H2O2 and contributes more to H2O2 scavenging than other phenolic compounds. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：205 / 209

页数：5

共 25 条

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