加工處理對三種 Solanum 總酚含量、抗氧化和抗菌活性的影響   全文下載

Differential Effects of Processing Methods on Total Phenolic Content, Antioxidant and Antimicrobial Activities of Three Species of Solanum

本研究評估Solanum torvum, S. xanthocarpum和S. violaceum生果實及其加工品萃取物之抗氧化和抗菌活性，及與總酚含量的關係。三種Solanum及其果實加工品萃取物總酚和單寧含量分別為4.96 - 7.58 g/100 g和4.49 - 6.95 g/100 g。與生果實相比，加工品的總酚和單寧含量，三價鐵還原抗氧化能力，亞麻油酸乳化，抗溶血和超氧陰離子自由基清除活性均顯著減少。然而，加工品的DPPH ‧ 、 ABTS ‧ + 、 ‧ OH自由基清除能力，螯合亞鐵離子能力和phosphomolybdenum抗氧化評估等均顯著增加（P < 0.01）。加工處理後，因Solanum的品種差異，其總抗氧化活性增加或保持不變。所有的果實檢體均對革蘭氏陰性菌具最佳抗菌活性。有趣的是，S. torvum及加工後萃取物對大腸桿菌的生長沒有抑製作用。"

The present study evaluated the antioxidant and antimicrobial activities of raw and processed fruit extracts from Solanum torvum, S. xanthocarpum and S. violaceum and assessed the relationship with their total phenolic content. Total phenolic and tannin contents of raw and processed fruit sample extracts ranged from 5.0-7.6 g/100g and 4.5-7.0 g/100g, respectively. As compared to raw samples, processed samples had significant decrease in total phenolic and tannin content, FRAP, linoleic acid emulsion system, antihaemolytic and superoxide anion radical scavenging activity. However, processing the samples caused significant (p<0.05) increases in DPPH•, ABTS•+, •OH radical scavenging capacities, metal chelating ability and phosphomolybdenum assay. After processing, the total antioxidant activity increased or remained unchanged depending on the type of samples. All the fruit samples showed optimal antimicrobial activity against Gram negative bacteria. Interestingly, the extracts from raw and processed S. torvum showed no inhibitory effect on the growth of E. coli.