比較料理前後之常見苦瓜種類的總抗氧化能力

Compare the Total Antioxidant Capacity of Common Bitter Gourd Species Before and After Cooking

李翊豪(Yi-Hao Li)

指導教授 ： 葉華光

中原大學/理學院/化學研究所/碩士(2020年)

https://doi.org/10.6840/cycu202000123

摘要

苦瓜含有維生素、膳食纖維、苦瓜素、多醣、多酚及類黃酮等成分，許多研究顯示類黃酮、多酚具有抗氧化能力並有助於預防或延緩多種疾病的發生。
本實驗先利用不同時間、溫度、溶劑、萃取方式找出最佳萃取條件，接著檢測三種常見品種苦瓜的DPPH（α，α-diphenyl- β -picrylhydrazyl）自由基清除能力、Ferric ion Reducing Antioxidant Power(以下簡稱FRAP)、總多酚、類黃酮、水解單寧、縮合單寧， 再透過不同料理方式處理後比較前後抗氧化能力的差異。
在新鮮樣品的檢測中各項最佳值分別如下:DPPH為山苦瓜的0.40±0.03 mg Ascorbic acid/g FW、FRAP為白玉苦瓜的1.10±0.06 mg FeSO4．7H2O /g FW、總多酚為山苦瓜0.41±0.06 mg Gallic acid/g FW、類黃酮為山苦瓜0.030±0.002 mg Quercetin/g FW、水解單寧則分別為青苦瓜0.82±0.32和白玉苦瓜的0.82±0.25 mg Tannic acid /g FW、縮合單寧是山苦瓜的0.25±0.02 mg Catechin/g FW。烹調後油炸的苦瓜在DPPH和FRAP有明顯提升，總多酚、類黃酮、水解單寧、縮合單寧則在所有烹調後大多都有所提升。
總多酚、類黃酮、水解單寧、縮合單寧等物質烹調後的提升可歸因於高溫後細胞壁被破壞、抗氧化物質的水解、原本的結合多酚形成游離多酚等。
未來還可以比較其他食用前會被去除的部位，例如:苦瓜的種子、內膜等是否有和果肉一樣的抗氧化能力。

關鍵字

苦瓜 ； 抗氧化能力 ； 料理

並列摘要

Momordica charantia contains vitamins, dietary fiber, momordica charantia, polysaccharides, polyphenols and flavonoids. Many studies have shown that flavonoids and polyphenols have antioxidant capacity and help prevent or delay the occurrence of various diseases.
This experiment first used different time, temperature, solvent and extraction method to find the best extraction conditions, and then tested the DPPH (α, α-diphenyl-β-picrylhydrazyl) free radical scavenging ability, Ferric ion Reducing Antioxidant Power( Hereinafter referred to as FRAP), total polyphenols, flavonoids, hydrolyzed tannins, condensed tannins, and then treated by common cooking methods to compare the difference in antioxidant capacity before and after cooking.
In the detection of fresh samples, the best values are as follows: DPPH is 0.40±0.03 mg Ascorbic acid/g FW of Momordica charantia, FRAP is 1.10±0.06 mg FeSO4.7 H2O/g FW of Baiyu Momordica charantia, and total polyphenols is 0.41±0.06 mg Gallic Momordica charantia Acid/g FW, flavonoids are Momordica charantia 0.030±0.002 mg Quercetin/g FW, hydrolyzed tannin is 0.82±0.32 and 0.82±0.25 mg Tannic acid/g FW of green momordica charantia and Baiyu momordica charantia, and condensed tannin is 0.25±0.02 mg Catechin/g FW of momordica charantia. The bitter gourd fried after cooking has a significant increase in DPPH and FRAP, and the total polyphenols, flavonoids, hydrolyzed tannins, and condensed tannins are mostly improved after all cooking method.
Total polyphenols, flavonoids, hydrolyzed tannins, condensed tannins after cooking can be attributed to the destruction of the cell wall after high temperature, the hydrolysis of antioxidant substances, and the original combined polyphenols to form free polyphenols.
In the future, we can also compare other parts that will be removed before cooking, such as: the seeds and inner membrane of bitter gourd have the same antioxidant capacity as the pulp.
Keywords ： Momordica charantia L. 、Antioxidant capacity、Cooking

並列關鍵字

Momordica charantia L. ； Antioxidant capacity ； Cooking

參考文獻

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