商業酵素處理對咖啡渣多酚化合物萃取和抗氧化活性之影響

Effect of commercial enzyme treatment on the phenolics and antioxidant activities of spent coffee grounds

何素珍(Su-Chen Ho) ； 彭凱群(Kai-Cyun Peng) ； 蘇敏昇(Min-Sheng Su)

《華醫學報》 53期 (2020/12) Pp. 73-87

摘要

酵素水解可增加植物萃取物中可萃取之多酚化合物（polyphenolics）單體和低聚合物，此外，酵素還可催化有效成分轉化成活性更強的型式。因此，應用酵素水解可提升植物萃取物之生物和抗氧化活性。多酚化合物具有生物及抗氧化活性已被發現且已被廣泛的運用於各類產品。咖啡渣為食品加工的廢棄物，其組成分主要有多酚化合物、脂質和木質素。咖啡渣除了可用於生產生物能源外，也可運用其富含之多酚化合物開發出具有高經濟價值之產品。本研究探討商業酵素Viscozyme® L或酵素組合處理對咖啡渣萃取物的總多酚化合物含量和抗氧化活性之影響。結果顯示，以濃度為5% viscozyme®L酵素作用溫度、時間與pH值分別為50℃、24小時與pH4.5處理可增加咖啡渣萃取物3倍的總多酚含量。抗氧化活性相關活性，清除DPPH自由基清除能力，抗氧化能力，亞鐵離子螯合能力，皆有提升，而對萃取液總類黃酮含量及清除一氧化氮能力，沒有明顯增加。

關鍵字

咖啡渣 ； 酵素 ； 多酚化合物 ； 抗氧化

並列摘要

The application of enzymatic hydrolysis could increase polyphenolic monomers and oligomers content of plant extracts. The bioactivities and antioxidant activities of the enzyme treated plant extracts could be increased because of more extractable polyphenolics content. In addition, enzyme could convert an active compound to a compound with stronger activity. Polyphenolics have been found that these compounds have bioactivities and antioxidant activities and have been applied to many products. Spent coffee ground is the waste of food processing. Spent coffee grounds contain polyphenolics, lipids, and lignocelluloses. In addition to biodiesel, polyphenolics of spent coffee ground could be used to develop value-added products. This project investigated the effect of the commercial enzyme viscozyme® L on the extractable phenolic content and antioxidant activities of spent coffee ground extracts. The results indicate that the treatment with 5% viscozyme® L (pH 4.5) at 50℃ for 24 hours produced a three-fold increase in the extractable phenolic content of spent coffee ground extract. For antioxidant activies, the DPPH scavenging ability, FRAP, and Fe^(2+) chelating ability were all increased.

並列關鍵字

spent coffee grounds ； enzyme ； polyphenol ； antioxidant activity