溫湯處理對‘臺農2號’番木瓜果皮抗氧化能力之影響

Effect of Hot Water Treatment on Antioxidant Capacity of 'Tainung No. 2' Papaya (Carica papaya L.) Fruit Peel

吳庭嘉(Ting-Chia Wu) ； 吳承軒(Chen-Hsuan Wu) ； 謝慶昌(Ching-Chang Shiesh)

《臺中區農業改良場研究彙報》 139期 (2018/06) Pp. 1-11

摘要

本試驗探討‘臺農2號’番木瓜果實溫湯處理後於25℃放置24 hr期間，對番木瓜果皮抗氧化能力之影響。結果顯示55或57℃溫湯處理90 sec後會降低果皮葉綠素螢光Fv/Fm值及增加抗壞血酸(ascorbic acid)濃度，但對果皮離子滲漏率、丙二醛(malondialdehyde, MDA)含量、抗氧化能力(ferric reducing ability of plasma, FRAP)、總酚類化合物(total phenolic compound)濃度及過氧化酶活性均無顯著影響。溫湯處理後於25℃放置24 hr期間之果皮葉綠素螢光Fv/Fm值及抗壞血酸濃度逐漸增加，過氧化物酶(peroxidase, POD)活性於25℃放置16 hr時有較高的活性。果皮離子滲漏率、丙二醛含量、抗氧化能力及總酚類化合物濃度處理間皆無顯著差異。

關鍵字

葉綠素螢光 ； 抗壞血酸濃度 ； 過氧化物酶活性

並列摘要

This research aimed to investigate the change of antioxidant capacity of papaya peel after hot water treatment and placed under 25℃ for 0-24 hr. The chlorophyll fluorescence (Fv/Fm) value, electrolyte leakage, malondialdehyde (MDA), antioxidant capacity (ferric reducing antioxidant power, FRAP), antioxidants (ascorbic acid and total phenolic compounds) concentration, and peroxidase (POD) activity of the fruit peel were investigated. The chlorophyll fluorescence value decreased after hot water treatment at 55 or 57℃ for 90 sec., but the ascorbic acid content of the fruit peel increased. However, no significant influence on electrolyte leakage, MDA, FRAP, total phenolic compounds, and POD activity was found after treatment. During the time after hot water treatment and place under 25℃ for 24 hr, the chlorophyll fluorescence value and ascorbic acid concentration increased gradually. The POD activity was higher at 16th hr. under 25℃ after hot water treatment. During the time after hot water treatment and place under 25℃ for 24 hr, there were no significant influence on electrolyte leakage, MDA concentration, FRAP, and total phenolic compounds among treatments.

並列關鍵字

chlorophyll fluorescence ； ascorbic acid concentration ； peroxidase activity