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REACTIVE OXYGEN SPECIES SCAVENGING ACTIVITY AND DNA PROTECTING EFFECT OF FRESH AND NATURALLY FERMENTED COCONUT SAP

文献类型： 外文期刊

作者： Chen, Weijun 1 ; Zhu, Qing 1 ; Xia, Qiuyu 1 ; Cao, Wei 2 ; Zhao, Songlin 1 ; Liu, Jiangkang 4 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 571339, Peoples R China

2.NW Univ Xian, Dept Chem Engn, Xian 710069, Peoples R China

3.Natl Technol & Engn Ctr Key Trop Prod, Danzhou, Hainan, Peoples R China

4.Xi An Jiao Tong Univ, Sch Life Sci & Technol, Inst Mitochondrial Biol & Med, Dept Biol & Engn,Key Lab Biomed Informat Engn,Min, Xian 710049, Peoples R China

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）

ISSN： 0145-8884

年卷期： 2011 年 35 卷 5 期

页码：

收录情况： SCI

摘要： Coconut sap is consumed as a juice or used as raw material for fermentation to produce beverages with various health benefits. To understand the underlying mechanisms of the health benefits of coconut sap, we investigated the in vitro reactive oxygen species scavenging activities and DNA protecting effects of fresh and naturally fermented coconut sap using a flow-injection chemiluminescence method. The results show that the fresh sap scavenges superoxide anion, hydroxyl radical and hydrogen peroxide better than the naturally fermented sap; in contrast, the fermented sap shows a more powerful ability to prevent damage to DNA than the fresh sap. The naturally fermented sap had a higher polyphenol level but a lower ascorbic acid content than fresh sap, suggesting that fermentation is beneficial for improving the polyphenol content of coconut sap.

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