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  • 學位論文

不同品種甘薯之抗氧化特性

Antioxidant properties of various strains of sweet potatoes

指導教授 : 李煜玲
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摘要


甘薯(Impomoea batatas(L.)Lam)為雜糧作物類,因含有豐富的醣類、蛋白質、膳食纖維及微量元素等,可作為日常生活中主食或蔬菜食用,被視為健康養生之食材。在台灣市場上,甘薯主要以提供白肉、黃肉、紅肉與紫肉為主,因此本研究係對針西蒙1號(S1)與台農(TN)57、64、66、68、71及台農73號等七種甘薯品種為材料,進行一般組成,與使用乙醇與熱水方式萃取所得之萃取物,進行其抗氧化性質及抗氧化成份之測定。 在一般組成上,七種甘薯風乾物之水分含量在14.46~6.29 %之間,其中碳水化合物為甘薯中最主要之組成其值在87.97~94.30 %;在還原糖、粗灰分與粗纖維含量中,以TN66含量較高,其含量依序為85.06 %、3.95 %與1.88 %;在粗脂肪含量中以TN64含量(1.32%)最高;而粗蛋白含量中則以S1含量(6.00%)最高。 在抗氧化力方面,在20 mg/mL濃度下,七種甘薯乙醇萃取物之抗氧化力範圍在83.61~96.08 %,而熱水萃取物為30.66~90.87 %;在20 mg/mL下,S1與TN71之還原力皆大於1.00;在10 mg/mL下,七種甘薯乙醇萃取物之捕捉1,1-diphenyl-2-picrylhydrazyl (DPPH)自由基能力較熱水萃取物為高,其捕捉能力皆可達90 %以上;在濃度20 mg/mL下,S1與TN73之乙醇萃取物對亞鐵離子之螯合能力分別為57.57 %與55.62 %,而熱水萃取物方面僅TN 64、TN66與TN73之螯合能力達50%以上。 在抗氧化成份含量方面,甘薯以總酚含量為主要成份,抗壞血酸次之;β-carotene與α-tocopherol含量則以乙醇萃取物高於熱水萃取物;而乙醇與熱水萃取物之類黃酮含量則不高。 綜合以上結果,得知甘薯為營養價值高之食材,主要以碳水化合物為主。在抗氧化性質分析上,甘薯之乙醇萃取物在抗氧化力與捕捉DPPH自由基能力效果較熱水萃取方式佳,而熱水萃取物則在螯合亞鐵離子與還原力上有較佳之效果。在抗氧化成份方面,總酚化合物為主要成份,其中乙醇萃取物含量較熱水萃取物多,顯示甘薯可能因含有較多的總酚化合物使得在抗氧化性質方面呈現較佳的抗氧化特性。整體而言,甘薯以乙醇和熱水溶劑萃取之萃取物都有不同程度的抗氧化能力,此結果可依消費者需求選擇其所需萃取方式。

並列摘要


The Sweet potato (Ipomoea batatas (L.)), originate from American tropics, belongs to the family of Convolvulaceae. Sweet potato is the sixth most important food crop in the world, and it contains a great amount of nutrients and is rich in antioxidant activity. This study is to evaluate the antioxidant activity of ethanolic and hot-water extracts from seven cultivars of sweet potatoes namely, Simon 1 (S1), Tainong No. 57 (TN57), Tainong No. 64 (TN64), Tainong No. 66 (TN66), Tainung No. 68 (TN68), Tainong No. 71 (TN71) and Tainong No. 73 (TN73). According to the analyzed of the proximate composition in the various strains of sweet potatoes, the moisture contents of them are the range of 14.46~6.29%. The carbohydrate contents are the range of 87.97~94.30%. The highest values of the components in TN66, and their reducing sugar, crude ash and crude fiber, contents are 85.06, 3.95 and 1.88%, respectively. The crude fat contents of TN64 is the highest value (1.32%), and crude protein contents of S1 is the highest value (6.00%). The ethanolic extraction yields of the seven cultivars of sweet potatoes are higher than hot-water extraction yields. Antioxidant properties of seven cultivars of sweet potatoes are studied in the form of ethanolic and hot-water extracts. Using the conjugated diene method, the ethanolic and hot-water extracts from seven sweet potatoes at 20 mg/mL are in the range of 83.61~96.08% and 30.66~90.87%, respectively. In the reducing power of both extracts from S1 and TN71 are more than 1.00 at 20 mg/mL. In scavenged 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, at 10 mg/mL, the ethanolic extracts is higher than hot-water extracts. In the chelating ferrous abilities, the ethanolic and hot-water extracts of sweet potato slowly increased. At 20 mg/mL the ethanolic extracts of the chelating ferrous abilities for S1 and TN73 are 57.57, 55.62 and 99.81%, and the hot-water extracts for TN64, TN66 and TN73 are more than 50%. Total phenols are the major naturally occurring antioxidant component found in all samples. The β-carotene and α-tocopherol contents of ethanolic extract are higher than those of hot water extracted. In conclusion, these sweet potatoes contain abundant high carbohydrate. The antioxidant properties of sweet potatoes in the antioxidant activity and scavenging DPPH abilities from ethanolic extracted are better than those from hot-water extracted. However, the chelating effect on ferrous ions and reducing powers of hot-water extracted are better than ethanolic extracted. In antioxidant components, total phenols content is the major naturally occurring antioxidant components found in the sweet potatoes, and that of the ethanolic extracted is more than hot-water extracted. Therefore, sweet potatoes have great antioxidant properties due to higher total phenol compounds.

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