番茄体外抗氧化活性研究

Study on antioxidant activity of tomato in vitro

以总还原力、羟基自由基(.OH)、DPPH.自由基以及总抗氧化能力为指标,对未加热和加热处理的大番茄和樱桃番茄的体外抗氧化能力进行了测定和比较。结果表明:两种番茄都具有一定的抗氧化作用,在一定浓度范围内,抗氧化活性与浓度呈量效关系;加热前后樱桃番茄的抗氧化作用均强于大番茄;热处理有利于提高两种番茄的抗氧化活性。

In the study, two kinds of tomatoes, cherry tomato and Solarium lycopersicum, treated with two different methods were employed to investigate antioxidant ability in vitro. The antioxidant activity of unheated or heated tomato of the two kinds of fruits was evaluated by four indexes, including reducing power, scavenging activity of hydroxyl radical, scavenging activity of DPPH radical and total antioxidant activity. The results showed that both of the two kinds of fruits had antioxidant activity, antioxidant activity was dose dependent in certain concentration range, antioxidant ability of unheated or heated cherry tomato was higher than that of the Solarium lycopersicum treated with the same method respectively, heat treatment was helpful to improve antioxidant ability of two kinds of tomatoes.