Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols

被引：36

作者：

Abbasi-Parizad, Parisa ^{[1
]}

De Nisi, Patrizia ^{[1
]}

Adani, Fabrizio ^{[1
]}

Pepe Sciarria, Tommy ^{[1
]}

Squillace, Pietro ^{[1
]}

Scarafoni, Alessio ^{[2
]}

Iametti, Stefania ^{[2
]}

Scaglia, Barbara ^{[1
]}

机构：

[1] Univ Milan, Ricicla Grp Labs, Dept Agr & Environm Sci DISAA, Via Giovanni Celoria 2, I-20133 Milan, Italy

[2] Univ Milan, Dept Food Environm & Nutr Sci DeFENS, Via Giovanni Celoria 2, I-20133 Milan, Italy

来源：

ANTIOXIDANTS | 2020年 / 9卷 / 02期

关键词：

lactic fermentation; tomato pomace; Partial Least Square; polyphenols; anti-inflammatory; LACTIC-ACID BACTERIA; PHENOLIC CONTENT; EXPRESSION; ASSAY; PHYTOCHEMICALS; INHIBITION; FLAVONOIDS; VEGETABLES; VARIETIES; PATHOGEN;

D O I：

10.3390/antiox9020179

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Two tomato pomace (TP) were studied as feedstocks to obtain extracts that are rich in polyphenols. TPs prompt degradation impairs biomass safety, thus naturally present microflora were tested to perform conservation, and own lactic bacteria became predominant after 60 days of treatment. The extracts of TPs and TPs fermented (TPF) were chemically characterized and tested for antioxidant and anti-inflammatory activities. Flavonoids and phenolic acids were classed as aglycone-polyphenols (A-PP), the most bioactive polyphenol fraction. Fermentation led to a reduction of the A-PP amount, but no significant change in composition. Antioxidant power increased, despite the A-PP reduction, for the presence of fermentation metabolites having aromatic-substituent. TP and TPF both have anti-inflammatory properties that were strictly dependent upon the A-PP content. Fermentation preserved the anti-inflammatory activity and the Partial Least Square (PLS) identified as the most active molecules naringenin chalcone, kaempferol, gallic acid, and cinnamic acid, together with the definition of the active dose.

引用

页数：14

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[1] Review on in vivo and in vitro methods evaluation of antioxidant activity [J].