Effect of Dynamic High-Pressure Microfluidization on the Degree of Polymerization and Antioxidant Capacity of Proanthocyanidins

doi:10.7506/spkx1002-6630-201815019

Abstract

Abstract: In order to improve the bioavailability of proanthocyanidins, the effect of dynamic high-pressure microfluidization (DHPM) on the average degree of polymerization (DP) and antioxidant capacity of proanthocyanidins was studied. For this purpose, proanthocyanidins were subjected to different DHPM cycles (1, 2, 3 and 4) at different pressure levels (100, 140, 180, 220 and 260 MPa). Results showed that the average DP value of proanthocyanidins was not significantly changed with increasing pressure level, being lower when the processing pressure was 220 MPa. After 4 DHPM cycles, the average DP values were relatively smaller, and the antioxidant capacity (including ferrous ion chelating activity and 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity) of proanthocyanidins treated at different pressure levels followed the decreasing order of 220 MPa > 180 MPa > 140 MPa > 100 MPa > 260 MPa > control group > VC. The opposite was observed for the half maximal inhibitory concentration (IC50) values, indicating that the antioxidant capacity of proanthocyanidins treated at 220 MPa was stronger than that of other samples.

Key words: dynamic high-pressure microfluidization, proanthocyanidins, degree of polymerization, ferrous ion reducing activity, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, half maximal inhibitory concentration

CLC Number:

TS201.4

TIE Shanshan, LIU Mengpei, ZONG Wei, ZHANG Lihua, ZHAO Guangyuan. Effect of Dynamic High-Pressure Microfluidization on the Degree of Polymerization and Antioxidant Capacity of Proanthocyanidins[J]. FOOD SCIENCE, 2018, 39(15): 128-131.

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Effect of Dynamic High-Pressure Microfluidization on the Degree of Polymerization and Antioxidant Capacity of Proanthocyanidins

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