台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

劉昀達(Yun-Ta Liu) ； 姚賢宗(Hsien-Tsung Yao)

《臺灣農業化學與食品科學》 51卷1期 (2013/02) Pp. 25-33

https://doi.org/10.6578/TJACFS.2013.004

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.

關鍵字

果汁 ； 總酚 ； 糖 ； 維生素C ； 自由基清除能力

並列摘要

無資料

並列關鍵字

Fruit juices ； Total phenolics ； Sugars ； Ascorbic acid ； Free radical scavenging activity