芳香萬壽菊萃取液對水耕萵苣抗氧化能力之影響

Effects of aromatic marigold extract on antioxidant capacity of hydroponic lettuce

翁珮珊(Pei-Shan Weng) ； 陳俊佑(Chun Yu Chen) ； 趙雲洋(Yun-Yang Chao)

《中華民國雜草學會會刊》 43卷1期 (2022/06) Pp. 13-27

https://doi.org/10.6274/WSSROC.202206_43(1).0002

摘要

芳香萬壽菊（Tagetes lemmonii A. Gray）為多年生草本菊科的香草植物，除了可當園藝景觀植物外，更具有消炎、抗菌、抗氧化等功效。萵苣（Lactuca sativa L.）是全球最重要的鮮食蔬菜之一，但抗氧化機能性成分較低，因此本實驗將高抗氧力的萬壽菊萃取液添加至栽培萵苣的水耕養液中，期望可提升萵苣的抗氧化能力。本試驗以酒精與水之溶劑萃取萬壽菊枝條，以瞭解不同溶劑之抗氧化效果。結果顯示，在ABTS自由基清除能力濃度1000（μg/mL）的測驗下，使用蒸餾水為溶劑萃取的萬壽菊液具有41%的清除能力、使用50%酒精為溶劑，所萃取出的萬壽菊液則是36%的清除能力；而在DPPH自由基清除力的比較下，蒸餾水萃取的萬壽菊液為69%、50%酒精萃取的萬壽菊液為81%；還原力的結果是蒸餾水萃者為0.55，酒精萃取者為0.58。在抗氧化物成分比較的部分，蒸餾水萃取者之總酚含量為183 GAmg/gDW，酒精萃取者則為154 GAmg/gDW，以上結果均顯示蒸餾水萃取與酒精萃取間無顯著差異，本實驗以蒸餾水所萃取之萬壽菊溶液添加至栽培萵苣的水耕液中。從實驗結果得知，在水耕萵苣的生長養液中添加200 mg/mL萬壽菊萃取液，可以將水耕萵苣的還原力提高2.3倍、總酚含量提高2.9倍、總類黃酮含量也明顯增加2.4倍。結果顯示，水耕萵苣添加萬壽菊萃取液後可提高萵苣抗氧化能力，但因改變水耕液中養分濃度，使至鮮重明顯降低。未來可再改善水耕液配方，以期生產高產量及高抗氧化力之蔬菜。

關鍵字

芳香萬壽菊 ； 萵苣 ； 抗氧化 ； 水耕 ； 自由基清除能力

並列摘要

Aromatic marigold (Tagetes lemmonii) is a perennial herb which belongs to Compositae. Apart from being a horticultural landscape plant, the aromatic marigold has anti-inflammatory, antibacterial, and antioxidant properties. Lettuce, a globally important vegetable crop, contains relatively lower amounts of antioxidant. Therefore, the aim of this research was to improve the antioxidant capacity in lettuce by applying marigold extracts which have the high amounts of antioxidants to the hydroponic solution. Ethanol and water, two different polar solvents, were used to extract the antioxidants in marigold leaves and branches. The results showed that the free radical scavenging ability of ABTS in 1000 μg/mL water and ethanol extracts were 41% and 36%, respectively. The free radical scavenging ability of DPPH in water and ethanol extracts were 69% and 81%, respectively. The reducing power was 0.55 and 0.58 in water and ethanol extract, respectively. As for the antioxidant components, the result shows that the total phenolic content of water extract was 183 GAmg/g DW, and that of ethanol extract was 154 GAmg/g DW. Therefore, the results showed that there was no significant difference between distilled water extraction and alcohol extraction. When 200 μg/mL marigold water extract solution was added to the hydroponic solution, the reducing power, the phenolic content and total flavonoid content were increased 2.3, 2.9 and 2.4 folds, respectively. Based on the above results, adding the marigold extract to hydroponic solution can improve the antioxidant capacity of lettuce, but the fresh weight was significantly reduced due to the change of nutrient concentration in the hydroponic solution. As such, further research is needed to improve the hydroponic fluid that will have the capacity to produce vegetables with high yield and antioxidant capacity in the future.

並列關鍵字

Tagetes lemmonii ； Lactuca sativa L. ； Antioxidation capacity ； Hydroponic ； Radical scavenging ability