不同大蒜浸泡液之抗氧化能力之探討

Investigation of the Antioxidant Activity of Different Garlic Extracts

周明慧(Ming-Hui Chou)

指導教授 ： 劉炳嵐

朝陽科技大學/理工學院/應用化學系/碩士(2015年)

摘要

許多研究指出，大蒜中的含硫化物能有效的降低心血管疾病、抗氧化、抗菌及預防癌症等，而紅葡萄酒中所含的類黃酮及多酚物質，也都具有很強的抗氧化力，可以消除體內的自由基與活性氧，是豐富且天然的抗氧化物來源。本研究以紅葡萄酒、水、醋酸、酒精為溶劑浸泡大蒜，並進行DPPH自由基清除力、總酚含量、還原力等三個抗氧化力實驗，並加以比較。實驗結果得知，在清除DPPH自由基方面，以RW2.5G1 (紅酒與大蒜以2.5:1的比例浸泡)的大蒜紅酒浸泡液清除力最佳，其最佳清除力可達96.37%，其次為單獨紅酒(95.19%)、W1.5G1大蒜水浸泡液(83.41%)、HAc1.5G1大蒜醋酸浸泡液(73.01%)、A1.5G1大蒜酒精浸泡液(71.31%)；總酚含量依序為RW5G1大蒜紅酒浸泡液(2196.11 mg GAE/L)、單獨紅酒(2171.67 mg GAE/L)、W1.5G1大蒜水浸泡液(474.44 mg GAE/L)、HAc1.5G1大蒜醋酸浸泡液(333.11 mg GAE/L)、A1.5G1大蒜酒精浸泡液(245.78 mg GAE/L)；還原力測定為: RW5G1大蒜紅酒浸泡液(25.97 mg Vit. C/L) ＞ 單獨紅酒(25.39 mg Vit. C/L) ＞ HAc1.5G1大蒜醋酸浸泡液(3.05 mg Vit. C/L) ＞ A1.5G1大蒜酒精浸泡液(3.03 mg Vit. C/L) ＞ W1.5G1大蒜水浸泡液(3.02 mg Vit. C/L)。綜觀以上三個實驗可知，紅酒大蒜浸泡液無論在DPPH自由基清除力、總酚含量、還原力等抗氧化的能力均優於單獨紅酒本身及其它大蒜浸泡液。在本實驗中，RW5G1大蒜紅酒浸泡液雖然在DPPH自由基清除力略低於RW2.5G1的大蒜紅酒浸泡液，但在還原力及總酚的測定表現出總體最佳的抗氧化能力，而且也比擁有良好抗氧化能力的紅酒本身更具有抗氧化，由此可推測紅酒大蒜浸泡液能更有效預防心血管疾病的發生。

關鍵字

還原力 ； DPPH自由基清除力 ； 抗氧化能力 ； 大蒜 ； 紅酒 ； 總酚含量

並列摘要

Garlic (Allium sativum) is among the oldest of all cultivated plants. A large number of studies have demonstrated organosulfur compounds in garlic has multiple beneficial effects such as antimicrobial, antithrombotic, hypolipidemic, antiarthritic, hypoglycemic, antitumor and antioxidant activities. The flavonoid and polyphenol in red wine also exhibited a powerful antioxidant activity to eliminate the free radicals and reactive oxygen species (ROS) both in vitro and in vivo. Consequently, three antioxidant activities (DPPH radical scavenging activity, reducing power, and total phenol content) were conducted in the garlic (G) extracted with red wine (RW), water (W), acetic acid (HAc), or alcohol (A). As a results, the order for DPPH radical scavenging activity was: RW2.5G1 (96.37%) > Red wine alone (95.19%) > W1.5G1 (83.41%) > HAc1.5G1 (73.01%) > A1.5G1 (71.31%). The total phenol content followed the order: RW5G1 (2196.11 mg GAE/L > red wine alone (2171.67mg GAE/L) > W1.5G1 (474.44 mg GAE/L) > HAc1.5G1 (333.11mg GAE/L) > A1.5G1 (245.78mg GAE/L). The ranking for the reducing power was: RW5G1 (25.97mg Vit. C/L) > red wine alone (25.39 mg Vit. C/L) > the HAc1.5G1 (3.06 mg Vit. C/L) > A1.5G1 (3.03 mg Vit. C/L) > W1.5G1 (3.02 mg Vit. C/L). In general, the greatest performances in DPPH radical scavenging activity, total phenol content, and reducing power were found in case of garlic red wine extract, rather than red wine alone and other garlic extracts. Accordingly, the best overall performance in antioxidant activities was ascribed to RW5G1, even though the DPPH radical scavenging activity was slightly lower than RW2.5G1. In conclusion, the garlic red wine displayed an excellent antioxidant activity, which in term providing a great potential for the prevention of cardiovascular disease.

並列關鍵字

Reducing power ； DPPH radical scavenging activity ； Antioxidant activity ； Garlic ； Red wine ； Total phenol content

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