加工處理對十字花科蔬菜抗氧化性之影響

Effect of Processing Conditions on Antioxidative Activities of some Cruciferous Vegetables

翁瑞光(Ray-Guang Wong) ； 詹清貴(Ching-Kuel Chan) ； 丁美雪(May-Shale Ding)

《宜蘭技術學報》 9期生物資源專輯 (2002/12) Pp. 339-348

https://doi.org/10.6179/nit.job.2002.09.43

摘要

本研究探討十種常見的十字花科蔬菜，經過微波處理、熱風乾燥、殺菁處理及熱炒處理，對於其抗氧化能力、還原能力、對Fe^(2+)螯合能力及對DPPH自由基清除能力之影響。十種蔬菜中，蘿蔔有最高的甲醇萃取固形物，其次依序為包心白菜、甘藍菜、花椰菜、青花菜、油菜、芥藍菜、青江菜、白菜及芥菜。加工處理會降低甲醇的萃取固形物，其中以熱風乾燥影響最大。十種蔬菜中，相當於0.1g濕重之白菜、青江菜、油菜、青花菜、芥菜及芥藍菜之甲醇萃取物，其抗氧化效果與200 ppm的BHA相似，而優於200 ppm的α-生育醇；蘿蔔、包心白菜、花椰菜及甘藍菜則不具抗氧化能力；四種加工處理中，熱風乾燥對於抗氧化能力的破壞最大。六種蔬菜中青花菜具有最高的還原能力、Fe^(2+)螯合能力、DPPH自由基清除能力。不同加工處理中，微波處理對蔬菜還原能力影響最小，殺菁處理對蔬菜Fe^(2+)螯合能力影響最大。青花菜對DPPH自由基清除能力不受加工方式不同的影響，其他五種蔬菜對於DPPH自由基的清除能力，除了微波處理影響較小外，其他三種加工方式皆有不同程度的影響。

關鍵字

十字花科蔬菜 ； 抗氧化性 ； 螯合能力 ； 自由基

並列摘要

Different processing conditions including microwave heating, hot air dehydration. blanching and stir-frying were investigated on the antioxidative activities such as antioxidative power, reducing power, chelating ability to Fe^(2+) and scavenging activity on the DPPH free radical of some most common cruciferous vegetables in this study. The solid content of different vegetables extracts were obtained, the radish had the highest solid content, followed by chinese cabbage, cabbage and cauliflower, sprouting broccoli, edible rape, chinese kale. ching-geeng, chinese mustard and leaf mustard. Different processing conditions lowered the solid content of extracts, whereas the hot air dehydration lowered the solid content of extracts most significantly. Chinese mustard, ching-geeng, edible rape, sprouting broccoli, leaf mustard and chinese kale had excellent antioxidative power similar to 200 ppm BHA and better than 200 ppm α-tocopherol, while radish, chinese cabbage, cauliflower and cabbage were not. Hot air dehydration was the most destructive on antioxidative power within the four processing conditions. Sprouting broccoli had the highest reducing power, chelating ability to Fe^(2+) and scavenging ability on the DPPH free radical among the six kinds of cruciferous vegetables. Microwave heating was the least destructive processing condition on reducing power, whereas the blanching process lowered chelating ability to Fe^(2+) most significantly. Different processing conditions did not influence the scavenging ability on the DPPH free radical of sprouting broccoli t but processing conditions except microwave heating did effect the scavenging ability on the DPPH free radical in the other five kinds of cruciferous vegetables.