芽菜之總酚、黃酮與抗氧化活性

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题名:	芽菜之總酚、黃酮與抗氧化活性 Total polyphenols, flavonoids and antioxidant activities of selected sprouts
作者:	黃郁婷
贡献者:	生活應用科學系
关键词:	芽苗菜抗氧化總黃酮含量總多酚含量 sprouts antioxidation total flavonoids total polyphenols
日期:	2022
上传时间:	2023-03-21 14:33:37 (UTC+8)
摘要:	近年來醫學研究指出許多疾病的發展與自由基對細胞的傷害為息息相關。自由基會因人體正常新陳代謝過程或外在因素的影響產生變化，倘若體內自由基不平衡，超出體內抗氧化防禦能力，則會引發DNA、蛋白質或脂質的傷害而產生疾病的發生，因此瞭解自由基會對體內分子造成何種傷害對於疾病的發展與預防上是相當重要，而人們可藉由天然食材或保健食品中補充抗氧化成分減緩自由基的產生。因此，本研究以甲醇萃取市面上常見芽菜類及苗菜類農產品，進行萃取液之抗氧化研究。抗氧化分析有四種：DPPH自由基清除能力、還原能力、螫合亞鐵離子、總抗氧化能力，以及總黃酮類與總多酚之定量，藉以瞭解芽菜樣品之抗氧化活性能力之差異。研究結果顯示芽苗類屬於高水分的食材。在清除DPPH自由基能力以小麥草最佳，其次為蕎麥苗與豌豆苗。還原能力是以紫蘿蔔苗最高，其次為蕎麥苗與紫高麗菜苗。螯合亞鐵離子能力以小麥草最佳，其次為黑豆芽。總抗氧化能力以葵花苗最佳，其次為葫蘆巴豆芽。至於抗氧化化合物，總黃酮含量以蕎麥苗最高，其次為小麥草，而總多酚含量以蕎麥苗最高，其次為紫色高麗菜芽。以上結果顯示芽菜類及苗菜類農產品具有相當程度的抗氧化能力，其中小麥草與蕎麥苗顯示較多元的抗氧化性。 In recent years, medical studies have pointed out that the development of many diseases is closely related to the damage of free radicals to cells. Free radicals will change due to the normal metabolic process of the human body or the influence of external factors. If the free radicals in the body are unbalanced and exceed the antioxidant defense capacity of the body, it will cause damage to DNA, proteins or lipids and cause diseases. Therefore, understand free radicals. It is very important for the development and prevention of diseases that what kind of damage the base causes to the molecules in the body, and people can slow down the generation of free radicals by supplementing antioxidant ingredients in natural ingredients or health food. Therefore, in this study, eight common sprouts in the market were extracted with methanol, and the antioxidant evaluation of the extract was carried out. There are four kinds of antioxidant analysis: DPPH scavenging activity, reducing power, ferrous ions chelating effect, Trolox equivalent antioxidant capacity (TEAC). And two antioxdative compounds, total flavonoids and total polyphenols, are determined. The results show that sprouts are high-moisture foods. Wheatgrass was the best in assay of DPPH scavenging activity, followed by buckwheat seedlings and pea seedlings. Assay of reducing power was highest in purple radish seedlings, followed by buckwheat seedlings and purple cabbage seedlings. Assay of ferrous ion chelating effect was best with wheat grass, followed by black bean sprouts. Assay of Trolox equivalent antioxidant capacity of sunflower seedlings was the best, followed by fenugreek sprouts., the determination of total flavonoids was highest in buckwheat seedlings, followed by wheatgrass, while the determination of total polyphenols was highest in buckwheat seedlings, followed by purple cabbage sprouts. The above results show that sprouts and seedlings agricultural products have a considerable degree of antioxidant capacity, and wheatgrass and buckwheat seedlings show more antioxidant activities.
显示于类别:	[生活應用科學系暨生活應用科學研究所] 博碩士論文

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