Evaluation of antioxidant and anti-initiating activities of crude polyphenolic extracts from seedless and seeded Indian grapes

被引：31
|
作者：
Ramchandani, Asha G. [1 ]
Chettiyar, Raghunathan S. [1 ]
Pakhale, Shrirang S. [1 ]
机构：
[1] Tata Mem Hosp, ACTREC, Maru Lab, Kharghar 410210, Navi Mumbai, India
来源：
FOOD CHEMISTRY | 2010年 / 119卷 / 01期
关键词：
Grape polyphenols; Antioxidant activity; Anti-initiating activity; Lipid peroxidation; DPPH; Cytochrome P450 isozymes; N-nitrosation; HPLC; IN-VITRO; LIPID-PEROXIDATION; N-NITROSATION; INHIBITION; OXIDATION; TEA; FLAVONOIDS; DISEASE; CANCER; ASSAY;
D O I：
10.1016/j.foodchem.2009.06.032
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The extracts of crude polyphenols (seeds, pulp + skin, whole) from four different cultivars of Indian grapes were used in this study. The total polyphenolic contents of grape polyphenolic extracts (GPEs) were determined and their in vitro antioxidant and anti-initiating activities evaluated. The total polyphenolic contents, expressed in terms of gallic acid/catechin/procyanidin B3 equivalents, were found to vary significantly. Antioxidant activity of GPEs, particularly the seedless variety, was evident from significant dose-dependent inhibition of lipid peroxidation and DPPH activity. GPEs and catechin inhibited the microsome-catalysed activity of cytochrome P450 isozymes (1A1, 1A2, 2B1) in a dose-dependent manner, by the decreased formation of resorufin. The inhibitory activity of GPEs on nitrite-mediated N-nitrosation of dimethylamine and N-methylaniline appears to correlate significantly with the total polyphenolic contents. Furthermore, six individual polyphenols present in GPEs were quantitated by HPLC, wherein procyanidin B3 was a major constituent. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：298 / 305
页数：8
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