愛玉子瘦果殘渣水萃物之抑菌及抗氧化性質之研究   全文下載

Antibacterial Activity and Antioxidant Properties of Water Extract from the Residue of Jelly Fig (Ficus awkeotsang Makino) Achenes

愛玉子瘦果（Ficus awkeotsang Makino）殘渣之水萃物（WeRJFA）有抑制Bacillus cereus 和Escherichia coli o157:H7 的效果。評估WeRJFA 之游離基清除活性、還原力、亞鐵離子螯合能力、總抗氧化力和過氧化氫清除活性，發現WeRJFA 在150 μg/mL 及更高濃度下之還原力優於相同濃度之α-tocopherol 和BHA。WeRJFA 也比檸檬酸有較高的亞鐵離子螯合能力。WeRJFA 濃度在200 μg/mL 下之抗氧化力、超氧陰離子清除和過氧化氫清除活性與50 μg/mL 之BHA 相當。顯示WeRJFA 可能做為延長食品貨架期和改善安全性的天然來源添加物。

The water extract from the residue of jelly fig (Ficus awkeotsang Makino) achenes (WERJFA) was found to inhibit the growth of Bacillus cereus and Escherichia coli O157:H7 effectively. The antioxidant activity of WERJFA was evaluated in radical scavenging activity, reducing capacity, ferrous ions chelating activity, total antioxidant activity, and hydrogen peroxide scavenging activity. The reducing capacity of WERJFA at 150 μg/mL and higher was found to be better than those of α-tocopherol and BHA at the same concentration. The ferrous ion chelating activity of WERJFA was higher than that of citric acid. The antioxidant activity, the superoxide anions radical scavenging activity and the hydrogen peroxide scavenging activity of WERJFA at 200 μg/mL were equivalent to those of BHA at 50 μg/mL. The experiment results suggest the possibility of using WERJFA as an additive from natural source to extend the shelf-life and to improve the safety of food.