探討不同咖啡品種樹葉之總抗氧化力及芒果苷與綠原酸含量

A Study of the Total Antioxidant Capacity, Mangiferin, and Chlorogenic Acid Contents of Leaves of Different Coffee Varieties

陳誌成(Chih-Cheng Chen)

指導教授 ： 葉華光

中原大學/理學院/化學研究所/碩士(2019年)

https://doi.org/10.6840/cycu201900227

摘要

咖啡屬於茜草科植物，原產地熱帶非洲，富含有糖、蛋白質、維生素A、維生素C，還含有礦物質。因性喜高溫，適合生長在24~27℃的環境，所以主要種植在台灣中南部，又以高雄及台南種植最為廣泛。
跟大多數食物一樣，咖啡含有的營養物使咖啡豆具有抗氧化能力。根據文獻所述，不只是咖啡豆，其葉子同樣具有抗氧化能力。因此本實驗希望能給予這些咖啡葉新生命，期待未來本實驗所得之數據可作為未來廢棄物中萃取之技術的參考，並可以作為保健食品之開發應用。
本實驗比較十五種不同品種之咖啡葉的抗氧化能力、綠原酸及芒果苷含量，利用傳統萃取的最佳條件萃取後，進行1,1-diphenyl-2-picrylhydrazyl（1,1-二苯基-2-三硝基苯肼，以下簡稱DPPH）、Ferric reducing antioxidant power（以下簡稱FRAP）、總多酚、總類黃酮、總水解單寧、總縮合單寧等六項測試，並以HPLC測定綠原酸及芒果苷之含量。實驗結果顯示，其中芒果苷(90 ±2 mg Mangiferin / g FW(鮮重Fresh Weight，鮮活的植物採集後立即測出的重量，以下簡稱FW)) >FRAP(78 ±3 mg FeSO4．7H2O / g FW) >總縮合單寧(60 ±2 mg Catechin / g FW ) >總多酚(19.9 ±0.9mg Gallic acid / g FW) >總水解單寧(16.±3mg Tannic acid / g FW) >總類黃酮(2.0±0.9 mg Quercetin / g FW ) >綠原酸(1±0.5mg Chlorogenic acid / g FW )>DPPH(0.92 ±0.04 mg Ascorbic acid / g FW)。各抗氧化能力含量各有差異，總縮合單寧可高達56.6mg / g FW，而差異最小的為DDPH，品種間含量相差0.3mg / g FW。
在八項測試中，卡杜拉(Caturra)從十五種樣品中脫穎而出，具有最高的FRAP、總多酚、總水解單寧和總縮合單寧含量，以及第二高的總類黃酮及綠原酸值，而實驗顯示表現最差為紫葉咖啡(Purpurascens)在DPPH、總多酚、總縮合單寧及綠原酸數值為最低值。
透過本實驗證明台灣咖啡葉具有優異的品質，並分析出台灣咖啡葉的DPPH等八種抗氧化物質相關的能力與成分總量，故相關產業可以將咖啡葉萃取出其抗氧化成分，再製作成抗氧化產品，利用於保健發展上具有潛在應用價值，值得再深入研究開發。

關鍵字

HPLC ； 芒果苷 ； 綠原酸 ； 咖啡葉 ； 抗氧化

並列摘要

Coffee belongs to the genus Rubiaceae, native to tropical Africa, rich in sugar, protein, vitamin A, vitamin C, and minerals. Due to the high temperature, it is suitable for growing in the environment of 24~27 ° C, so it is mainly planted in the south-central Taiwan, and is the most widely planted in Kaohsiung and Tainan.
Like most foods, coffee contains nutrients that give coffee beans antioxidant capacity. According to the literature, not only coffee beans, but also leaves have antioxidant capacity. Therefore, this experiment hopes to give these coffee leaves a new life, and expects that the data obtained in this experiment can be used as a reference for future extraction technology in waste, and can be used as a development and application of health food.
In this experiment, the antioxidant capacity, chlorogenic acid and mangiferin content of fifteen different varieties of coffee leaves were compared. After extraction with the best conditions of traditional extraction, 2,2-diphenyl-1-picrylhydrazyl（DPPH）、Ferric reducing antioxidant power（FRAP）, total polyphenols, total flavonoids and total hydrolysis were carried out. Six tests, Ning, total condensed tannin, etc., were used to determine the content of chlorogenic acid and mangiferin by HPLC. The results of the experiment showed that mangiferin (90 ± 2 mg Mangiferin / g FW (the weight measured immediately after harvesting fresh weight fresh plants, hereinafter referred to as FW)) > FRAP (77 ± 3 mg FeSO4.7H2O / g FW) > Total Condensed Tannins (60 ± 2 mg Catechin / g FW) > Total Polyphenols (19.9 ± 0.9 mg Gallic acid / g FW) > Total Hydrolyzed Tannins (16 ± 3 mg Tannic acid / g FW) > Total flavonoids (2.0± 0.9 mg Quercetin / g FW) > Chlorogenic acid (1 ± 0.5 mg Chlorogenic acid / g FW ) > DPPH (0.92 ± 0.04 mg Ascorbic acid / g FW). The content of each antioxidant capacity was different. The total shrinkage and tannin could be as high as 56.6 mg / g FW, while the smallest difference was DDPH, and the difference between varieties was 0.3 mg / g FW.
In eight tests, Caturra stood out from fifteen samples with the highest FRAP, total polyphenols, total hydrolyzed tannins and total condensed tannin content, and the second highest total flavonoids. The chlorogenic acid value, and the experiment showed that the worst performance was the lowest value of Purpurascens in DPPH, total polyphenols, total condensed tannins and chlorogenic acid.
Through this experiment, it is proved that Taiwan coffee leaves have excellent quality, and the total capacity and composition of eight antioxidant substances such as DPPH in Taiwan coffee leaves are analyzed. Therefore, related industries can extract coffee leaves from their antioxidant components and then make them into Antioxidant products, which have potential application value in the development of health care, deserve further research and development.

並列關鍵字

mangiferin ； HPLC ； coffee leaves ； antioxidant ； Chlorogenic acid

參考文獻

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