Total Phenolic Contents and Antioxidant Activity in Sweet Potato Leaves and Carrots after Steam-Cooking

蒸煮甘薯葉和紅蘿蔔總酚含量與抗氧化活性

Chien-Ya Hung(洪千雅) ； Ya-Ru Jiang(蔣雅如) ； Yue-Chen Chen(陳玥辰)

《台灣農業研究》 73卷3期 (2024/09) Pp. 219-223

https://doi.org/10.6156/JTAR.202409_73(3).0006

摘要

Vegetables serve as an important source of natural antioxidants owing to the presence of phenolic compounds, which provide health benefits. In this study, we investigated the effect of steam-cooking on the total phenolic contents (TPC) and antioxidant activity, as assessed by oxygen radical absorbance capacity (ORAC), in sweet potato leaves (SPL) and carrots (CA). The results revealed an increase in TPC and antioxidant activity in the steamed stems and leaves of SPL. However, while TPC and antioxidant activity increased in the steamed peel of CA, there was a slight decrease in the steamed flesh of CA. A positive correlation was observed between TPC and antioxidant activity. According to the study, it is suggested that employing a suitable steam-cooking process could serve as a preferable method to enhance or preserve the TPC and antioxidant activity of SPL and CA. Further research is needed to elucidate the role of individual bioactive components influencing the antioxidant properties of SPL and CA.

關鍵字

Sweet potato leaves ； Carrot ； Total phenolic contents ； Antioxidant activity

並列摘要

蔬菜含有對身體健康有益的酚類化合物，也是天然抗氧化劑的重要來源。本研究初步探討蒸煮加熱對甘藷葉與紅蘿蔔的總酚含量及抗氧化活性的影響。試驗結果顯示，甘藷葉經蒸煮後，其莖、葉的總酚含量與抗氧化活性均有所增加；而紅蘿蔔在蒸煮後，紅蘿蔔皮的總酚含量與抗氧化活性皆增加，但在果肉部分則略微降低。甘藷葉與紅蘿蔔的總酚含量及抗氧化活性間存在正相關性。因此，根據試驗結果，採用適當的蒸煮方法有助於提升或保持甘藷葉與紅蘿蔔的總酚含量及抗氧化活性。有關影響甘藷葉與胡蘿蔔抗氧化活性的個別生物活性成分，則有待進一步探討。

並列關鍵字

甘藷葉 ； 紅蘿蔔 ； 總酚含量 ； 抗氧化活性