查詢結果分析
來源資料
頁籤選單縮合
題名 | 不同柚皮乙醇萃取液抗氧化特性之探討=Antioxidant Activities of Different Pomelo Ethanol Extracts: A Comparative Study |
---|---|
作者 | 陳世宜; 林坤賜; 黃雅玲; 曹晉琦; 陳怡兆; 周仲光; | 書刊名 | 台灣農學會報 |
卷期 | 14:5 2013.10[民102.10] |
頁次 | 頁506-521 |
分類號 | 341.91 |
關鍵詞 | 抗氧化; 類黃酮; 總酚類; 柚皮; Antioxidant; Flavonoids; Phenols; Pomelo peels; |
語文 | 中文(Chinese) |
中文摘要 | 本實驗利用72%乙醇,以100:1之比例,對麻豆紅柚、麻豆白柚、蜜柚及西施柚等4種柚皮進行萃取,並以100 ppm沒食子酸(gallic acid)做對照,以比較萃取液之抗氧化特性。結果顯示,柚皮萃取液之還原能力低於沒食子酸。DPPH(1,1-diphenyl-2-picryhydrazyl)自由基清除能力雖較沒食子酸低,但4種柚皮萃取液自由基清除能力皆達80%以上。所有柚皮萃取液之螯合亞鐵能力(83.50-87.50%)均顯著,且數倍高於沒食子酸(19.5%),其中以西施柚為最高。在抗氧化活性,各柚種間並無差異,但皆顯著高於沒食子酸。柚皮萃取液總酚類含量介於396.3-487.1μg/mL,其中以西施柚最高,如還原回乾燥柚皮,其總酚類含量為43.93 mg/g,遠高於許多水果或不同品種之柑橘皮。類黃酮含量在各柚種萃取液間具顯著差異,其順序為:西施柚(62.35μg/mL)>蜜柚(50.68μg/mL)>白柚(40.67μg/mL)>紅柚(30.11μg/mL)。本研究結果顯示,4種柚之皮部均含豐富的酚類與類黃酮,可有效螯合亞鐵離子並抑制脂質氧化作用,有潛力成為天然抗氧化劑或機能性食品的素材。 |
英文摘要 | The antioxidant characteristics of red, white, honey and sisu pomelo peel extracts were evaluated and compared with 100 ppm gallic acid. The results showed that the reducing powers of all pomelo peel extracts were lower than that of gallic acid. DPPH (1,1-diphenyl-2-picryhydrazyl) radical scavenging activities of all extracts were above 80%, but were still lower than gallic acid. Fe^(2+) chelating capacities of all extracts (83.50-87.50%) were higher than gallic acid (19.5%), among which the highest was that of sisu pomelo. Antioxidant activities of extracts were higher than that of gallic acid, while no differences exist between pomelos. The mean of total phenols content of pomelo peel extracts is 439.3μg/mL (ranged from 396.3 to 487.1μg/ mL), that is, mean phenols content of dried pomelo peel is 4,393 mg/100 g. This value is much higher than those of most fruits and many citrus peels. The sisu pomelo peel extract has the highest flavonoids content (62.35μg/mL). The results suggest that pomelo peels are rich in phenols and flavonoids, and are potential candidates for development as nature antioxidants. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。