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題 名 | 臺灣市售果汁之主要成分與其自由基清除能力分析=Correlation of Major Components and Radical Scavenging Activity of Commercial Fruit Juice in Taiwan |
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作 者 | 劉昀達; 姚賢宗; | 書刊名 | 臺灣農業化學與食品科學 |
卷 期 | 51:1 2013.02[民102.02] |
頁 次 | 頁25-33 |
分類號 | 463.843 |
關鍵詞 | 果汁; 總酚; 糖; 維生素C; 自由基清除能力; Fruit juices; Total phenolics; Sugars; Ascorbic acid; Free radical scavenging activity; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究評估17種市售包裝果汁,包含100%純果汁及非100%果汁之主要成份含量與其抗氧化能力。果汁的抗氧化能力則利用捕捉2,2-diphenyl-1-picrylhy- drazyl (DPPH)與2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)(ABTS)自由基方法來評估並探討主要成分與抗氧化能力之關係。總酚含量的排序依次為100%葡萄汁>100%柳橙汁>非100%果汁。相較於其他果汁,100%柳橙汁則含有高濃度的維生素C。全部果汁樣品之DPPH和ABTS清除能力與總酚含量有較高的相關性(r > 0.8)。100%柳橙汁中維生素C含量對DPPH和ABTS清除能力則有較高的相關性(r > 0.95)。在糖類方面,100%柳橙汁以蔗糖含量最高,葡萄糖及果糖含量接近。相反地,100%葡萄汁則以葡萄糖與果糖較高,蔗糖含量較低。此外,在游離胺基酸方面,100%柳橙汁及葡萄汁比非100%果汁有較高之總游離胺基酸含量。本研究結果顯示,100%果汁比非100%果汁有較高的自由基清除率,可能與果汁中含有較高濃度的總酚及維生素C含量有關。 |
英文摘要 | The contents of the major components and antioxidant properties of 17 commercial products of fruit juice including 100% fruit juice and non-100% fruit juice were investigated. Antioxidant activity of the fruit juice was determined by scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis( 3-ethylbenzthia- zoline-6-sulphonic acid) (ABTS) radicals and their correlations to the total phenolics, ascorbic acid, sugars and free amino acids were also evaluated. The rank order of total phenolics were 100% grape juice > 100% orange juice > non-100% fruits juice. Higher ascorbic acid concentration was found in 100% orange juice. The concentration of total phenolics in all fruit juice significantly (r > 0.8) correlated with scavenging ability on DPPH and ABTS. However, the concentration of ascorbic acid (r > 0.95) in 100% orange juice had higher correlation with the scavenging ability on DPPH and ABTS. Higher sucrose contents but comparable glucose and fructose levels were found in 100% orange juice than those of other fruit juice. In contrast, higher glucose and fructose levels but lower sucrose levels were found in 100% grape fruit juice. In addition, 100% orange and grape juice had higher total free amino acid concentration than non-100% fruit juices. That 100% fruit juice had higher free radical scavenging activity than that of non-100% fruit juice may be related to their high levels of total phenolics and ascorbic acid. |
本系統中英文摘要資訊取自各篇刊載內容。