A melissopalynological study carried out on 35 bee pollen samples from Romania （Transylvania） shows predominant species as Taraxacum officinale, Tilia sp., Ferbascum sp., Zea mays L., Onobrychis viciifolia Scop., Ge...A melissopalynological study carried out on 35 bee pollen samples from Romania （Transylvania） shows predominant species as Taraxacum officinale, Tilia sp., Ferbascum sp., Zea mays L., Onobrychis viciifolia Scop., Geranium sanguineum L., Filipendula ulmaria L., Cydonia oblonga L., Calluna vulgaris L. and Brassica sp.. This is the first time for the contribution of total phenolic （TP） and total carotenoid （TC） content to the modified oxygen radical absorbance capacity （ORACFL） values in 29 monofloral samples. Hydrophilic ORACFL （H-ORACFL） values ranged between 7.13-10.12 μmol TE/g and 6.94-22.46 μmol TE/g, whereas lipophilic ORACFL （L-ORACFL）values were between 2.19-7.79 μmol TE/g and 1.65-9.96 μmol TE/g, in multifloral and monofloral samples, respectively. It has proved the complex involvement of botanical origins on the antioxidant features with a specific occurrence. Some monofloral samples presented particular high antioxidant potential, such as Salix sp., Taraxacum officinale, Matricaria chamomilla, Cichorium intybus and the poorly studied Cirsium arvense （L.） Scop. and Scilla bifolia L.. New variables, such as soil characteristics, climates together with botanical origins, were introduced in a multivariate analysis of antioxidant data matrix, given a possible important involvement of all of them in affecting, not only the phytochemical composition, but thereafter the antioxidant capacity. All these data could be crucial to a new way of gathering, by beekeepers, depending on the market demand and the purposes for the product that has a potential for further therapeutic bioactivities investigations, and added value in the enrichment of certain products.展开更多
The aim was to experimentally evaluate the antioxidant capacity of different types of bread and of the relative flour used for bread production utilizing a superoxide dismutase （SOD） biosensor recently developed by ...The aim was to experimentally evaluate the antioxidant capacity of different types of bread and of the relative flour used for bread production utilizing a superoxide dismutase （SOD） biosensor recently developed by the present authors. Measurements were carried out by comparing the biosensor response to the concentration of superoxide radical produced in solution using a xanthine/xanthine oxidase system in the presence and in the absence of the antioxidant sample considered, respectively. Precision of antioxidant capacity measures for crust and crumb of the different breads was found to be good （RS D% ≤ 8%） and acceptable for the watery suspension and filtrate of the different flours studied （RSD% ≤ 12%）. The obtained results indicated that general flours show higher antioxidant capacity values than the corresponding breads and that crusts show always an antioxidant capacity definitely larger than the crumb. Lastly, the antioxidant capacity values were compared with those of almond, red pepper and strawberry, three foods containing powerful natural antioxidants.展开更多
文摘A melissopalynological study carried out on 35 bee pollen samples from Romania （Transylvania） shows predominant species as Taraxacum officinale, Tilia sp., Ferbascum sp., Zea mays L., Onobrychis viciifolia Scop., Geranium sanguineum L., Filipendula ulmaria L., Cydonia oblonga L., Calluna vulgaris L. and Brassica sp.. This is the first time for the contribution of total phenolic （TP） and total carotenoid （TC） content to the modified oxygen radical absorbance capacity （ORACFL） values in 29 monofloral samples. Hydrophilic ORACFL （H-ORACFL） values ranged between 7.13-10.12 μmol TE/g and 6.94-22.46 μmol TE/g, whereas lipophilic ORACFL （L-ORACFL）values were between 2.19-7.79 μmol TE/g and 1.65-9.96 μmol TE/g, in multifloral and monofloral samples, respectively. It has proved the complex involvement of botanical origins on the antioxidant features with a specific occurrence. Some monofloral samples presented particular high antioxidant potential, such as Salix sp., Taraxacum officinale, Matricaria chamomilla, Cichorium intybus and the poorly studied Cirsium arvense （L.） Scop. and Scilla bifolia L.. New variables, such as soil characteristics, climates together with botanical origins, were introduced in a multivariate analysis of antioxidant data matrix, given a possible important involvement of all of them in affecting, not only the phytochemical composition, but thereafter the antioxidant capacity. All these data could be crucial to a new way of gathering, by beekeepers, depending on the market demand and the purposes for the product that has a potential for further therapeutic bioactivities investigations, and added value in the enrichment of certain products.
文摘The aim was to experimentally evaluate the antioxidant capacity of different types of bread and of the relative flour used for bread production utilizing a superoxide dismutase （SOD） biosensor recently developed by the present authors. Measurements were carried out by comparing the biosensor response to the concentration of superoxide radical produced in solution using a xanthine/xanthine oxidase system in the presence and in the absence of the antioxidant sample considered, respectively. Precision of antioxidant capacity measures for crust and crumb of the different breads was found to be good （RS D% ≤ 8%） and acceptable for the watery suspension and filtrate of the different flours studied （RSD% ≤ 12%）. The obtained results indicated that general flours show higher antioxidant capacity values than the corresponding breads and that crusts show always an antioxidant capacity definitely larger than the crumb. Lastly, the antioxidant capacity values were compared with those of almond, red pepper and strawberry, three foods containing powerful natural antioxidants.
