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題名 | 探討不同甘藷品種熱水萃取液之抗氧化能力=Studies on Antioxidant Capacity of Hot Water Extracted from Different Sweet Potato Varieties |
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作者 | 吳宗諺; 利幸真; 邱采新; 蔡淑珍; | 書刊名 | 臺灣農業研究 |
卷期 | 58:1 2009.03[民98.03] |
頁次 | 頁7-16 |
分類號 | 434.313 |
關鍵詞 | 甘藷; 抗氧化活性; 熱水萃取; Sweet potato; Ipomoea batatas; Antioxidant activity; Hot water extraction; |
語文 | 中文(Chinese) |
中文摘要 | 本研究主要探討不同甘藷品種間熱水萃取液之一般組成分及抗氧化活性之差異。選用台灣13種甘藷品種,包括台農57號、64號、66號、68-73號、桃園1號、薩摩光、清水紫和山川紫,測定不同品種其熱水萃取液之總酚含量、總花青素含量、α,α-diphenyl-β-picrylhydrazyl (DPPH)自由基清除能力和氧自由基清除能力(oxygen radical absorbance capacity, ORAC)。結果顯示,總酚含量方面以山川紫(500.99 mg/100g gallic acid equivalents, GAE; dry weight, dw)和清水紫(454.76mg/100g GAEdw),顯著高於其他品種;總花青素含量也呈現相同趨勢。在抗氧化能力方面,DPPH自由基清除能力以清水紫抗氧化能力最高(26.15±1.84μmol/g Troloxequivalents, TE dw),其次爲山川紫(21.90±1.28μmol/g TEdw)。氧自由基清除能力同樣的以清水紫和山川紫兩種品種最高,分別爲112.03±0.86和129.42±0.44μmol/g TE dw。本研究結果顯示清水紫和山川紫兩種品種之總酚含量、總花青素含量和抗氧化能力顯著高於其他品種,因此可以作爲未來利用甘藷開發機能性食品之參考依據。 |
英文摘要 | A study was conducted to compare physicochemical properties and antioxidant activities of 13 varieties sweet potato (Ipomoea batatas) grown in Taiwan, including nine Tainung varieties (No. 57, No. 64, No. 66, No. 68, No. 69, No. 70, No. 71, No. 72, and No. 73) and four others (Taoyuan No. 1, Satsumahikari, Chingshey purple, and Ayamurasaki). Hot water extracts from root tissues of each variety were used to determine total phenolic content, total anthocyanin content, DPPH (1,1-diphenyl-2-pricrylhydrazyl) and ORAC (oxygen radical absorbance capacity). Results showed that total phenolic contents in Ayamurasaki (500.99 mg/100 g gallic acid, dry weight) and Chingshey purple (454.67 mg/100 g gallic acid; dw) were significantly (p<0.05) higher than other varieties. The DPPH scavenging ability was the highest in Chingshry purple (26.15±1.84 μmol/g Trolox equivalents; dw), followed by Ayamurasaki (21.90±1.28 μmol/g Trolox equivalents; dw). The values of ORAC in Ayamurasaki (129.42±0.44 μmol/g Trolox equivalents; dw) and Chingshey purple (112.03±0.86 μmol/g Trolox equivalents; dw) were higher than other eleven sweet potato varieties tested. This study reveals that Chingshey purple and Ayamurasaki are two of the sweet potato varieties with potential for functional-food industry because of the high total phenolic contents, total anthocyanin contents, and antioxidant activities. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。