纤维素酶水解处理提高燕麦全粉中总多酚含量与抗氧化活性

Enhancement of Total Polyphenol Content and Antioxidant Activity of Whole Oat(Avena nuda L.) Flour by Cellulase Treatment

采用Folin-酚法和高效液相色谱法考察了纤维素酶水解处理对燕麦粉中总多酚及多酚组分含量的影响,并利用2,2’-联氮双-(3-乙基苯并噻唑啉-6-磺酸)二铵盐(2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt,ABTS)自由基、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力、铁离子还原能力(ferric reducing antioxidant power,FRAP)和蛋白损伤修复等方法测定酶解前后提取液的体外抗氧化活性。结果表明:酶解处理以后可显著增加燕麦粉中总多酚含量,尤其是阿魏酸含量提高了11~24倍;酶解处理后燕麦粉多酚提取物的ABTS^+·、DPPH自由基清除能力和FRAP值等体外抗氧化活性和蛋白氧化损伤修复能力得到显著增强。总体而言,纤维素酶水解处理能够有效提高燕麦粉中总多酚含量及其功能活性,主要原因可能是阿魏酸等酚酸物质含量的提高。

In this work, the effect of cellulase treatment on the total phenolic content and composition of whole oat flour（Avena nuda L.） was measured using Folin-Ciocalteu colorimetric method and high performance liquid chromatography（HPLC）. The antioxidant activities of the phenolic extracts were assessed using 2,2＇-azinobis（3-ethylbenzothiazoline-6-sulfonic acid） diammonium salt（ABTS）, 1,1-diphenyl-2-picrylhydrazyl（DPPH）, ferric reducing antioxidant power（FRAP） and protein oxidative damage protection assays. As a result, the cellulase treatment significantly increased total phenolic content and resulted in an increase in ferulic acid content by 11 to 24 folds. Antioxidant activity of the phenolic extract from oat flour after the enzymatic treatment was also significantly increased in ABTS~＋ radical scavenging activities, DPPH radical scavenging activities, and FRAP assays, and the ability to protect protein oxidation was also enhanced. Overall, the treatment with cellulase could be an efficient way to produce polyphenol-rich oat products with high antioxidant activity. The results of this study can provide useful information to guide the application of cellulase in oat processing.