木瓜不同溶劑萃取物之抗氧化性及機能性成分之分析

Antioxidant Activity and Functional Components Analysis of Extracts from Papaya Extracted with Different Solvents

高于婕(Yu-Chieh Kao) ； 徐錫樑(Shyi-Liang Shyu)

《臺灣農業化學與食品科學》 53卷6期 (2015/12) Pp. 274-282

https://doi.org/10.6578/TJACFS.2015.029

摘要

本研究目的是探討成熟及未成熟之番木瓜(包括果肉、果皮和果籽)經不同溶劑萃取 (水、甲醇、乙醇和丙酮) 而獲得之萃取物其抗氧化活性與機能性成分分析。結果顯示，萃取率依序為甲醇＞乙醇＞水＞丙酮。未成熟青木瓜果籽之丙酮萃取物 (IPSAE) 的總酚含量最高，為82.49 GAE mg/g dm；成熟紅木瓜果籽之丙酮萃取物的類黃酮含量最高，為21.86 CE mg/g dm；此外，青木瓜果皮丙酮萃取物其皂苷含量最高，為254.66 Aes mg/g dm。因此，最佳的萃取溶劑是丙酮，且木瓜果皮、果籽之抗氧化物的含量比果肉更高。此外，該結果顯示，IPSAE也具有最高的抗氧化活性：當樣品濃度為2,000 ppm時，IPSAE之DPPH自由基清除能力、總抗氧化能力及鐵離子還原力(FRAP)分別為94.5%、44.73%及OD_(593 nm)= 0.738。木瓜果皮丙酮萃取物的主要酚類化合物均為沒食子酸、兒茶素、香豆酸、芸香素、槲皮素及肉桂酸；果籽部分其抗氧化成分則具有沒食子酸、兒茶素、阿魏酸及槲皮素，其中紅木瓜果籽以兒茶素含量最高，果籽及果皮之抗氧化能力均高於果肉，因此，木瓜果皮及果籽應具有作為機能性食品之潛力。

關鍵字

木瓜 ； 溶劑 ； 總酚 ； 類黃酮 ； 皂苷 ； 抗氧化活性

並列摘要

The purpose of this study was to investigate the antioxidant activity and functional components of extract obtained from the mature and immature papaya (including pulp, peel, and seeds) by different solvent extractions (water, methanol, ethanol and acetone). Results showed that the order of extraction yield was methanol ＞ ethanol ＞ water ＞ acetone. The immature papaya seed acetone extract (IPSAE) had the highest total phenolic content which was 82.49 GAE mg/g dm and the mature papaya seed acetone extract had the highest flavonoids content which was 21.86 CE mg/g dm. In addition, the immature papaya peel acetone extract had the highest saponins which was 254.66 Aes mg/g dm. Therefore, the optimal extraction solvent was acetone and the antioxidant compound content of papaya peel and seeds was higher than that of papaya flesh. On the other hand, the results showed that IPSAE also had the highest antioxidant activity. When the sample extraction was at 2,000 ppm , the DPPH radical scavenging activity and total antioxidant capacity and ferric reducing antioxidant power (FRAP) of IPSAE was 94.5%, 44.73% and OD_(593nm) = 0.738, respectively. The major phenolic compounds of papaya peel acetone extract were gallic acid, catechin, p-coummaric acid, rutin, quercetin and cinnamic acid. Papaya seed acetone extract contained gallic acid, catechin, ferulic acid and quercetin. Especially, catechin content of IPSAE was the highest. Antioxidant activity of papaya peel and seeds was higher than that of the flesh. This work suggested that papaya peel and seed may be used as functional food.

並列關鍵字

Papaya ； Solvent ； Total phenolics ； Total flavonoids ； Sponins ； Antioxidative activity