堅果混合比例對抗氧化活性之探討

Evaluation of the antioxidant activity of mixed nuts

堅果被廣泛應用於地中海飲食中，其富含植物性蛋白質、不飽和脂肪酸、膳食纖維、植物固醇以及維生素E等營養成分。衛福部建議國人每日攝取一份堅果，顯見其對營養補充的重要性。然而，堅果種類繁多且成分差異頗大，但卻少有文獻探討比較堅果單獨與混合食用之影響。本研究嘗試以抗氧化活性探討市售常見堅果其混合比例之差異。實驗使用五種市售常見的腰果、花生、杏仁、開心果及核桃等堅果，以乙醇萃取後利用DPPH自由基清除試驗，評估其萃取物之抗氧化能力。結果顯示，這五種堅果各別抗氧化活性以核桃最為顯著，同時也是總多酚含量最高的堅果。而混合堅果實驗中以核桃與杏仁合併之清除自由基能力最強，進一步調整其混合比例發現以7：3抗氧化效果最佳。由上述實驗結論，混合堅果較單獨攝取更具抗氧化效果，且經統計具顯著之協同效應，可做為國人堅果攝取之參考。 Nuts, an important ingredient of Mediterranean diet, are rich in proteins, unsaturated fatty acids, dietary fiber, phytosterols, vitamin E, and other nutrients. The Department of Health and Welfare recommends one serving of nuts daily that indicated the nutritional significance. Although nuts and its components are complex, rare studies discussed the difference between nuts and mixed nuts. In this study, cashew nuts, peanuts, almonds, pistachios, and walnuts were extracted with ethanol respectively. Antioxidant capacity for individual nut and its combination was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging methods. The results showed that the free radical scavenging ability of walnuts was the most effective in these nut extracts, also revealing the highest phenolic content. Furthermore, synergistic effect was observed in the combination of walnuts and almonds, which had the highest antioxidant capacity. The ideal ratio of walnuts and almonds was adjust to 7:3 exhibited more significant radical scavenging ability. In conclusion, our results suggest that a combination of all these nuts can synergistically enhance antioxidant activity. These findings might provide some evidence for nut consumption.

Nuts, an important ingredient of Mediterranean diet, are rich in proteins, unsaturated fatty acids, dietary fiber, phytosterols, vitamin E, and other nutrients. The Department of Health and Welfare recommends one serving of nuts daily that indicated the nutritional significance. Although nuts and its components are complex, rare studies discussed the difference between nuts and mixed nuts. In this study, cashew nuts, peanuts, almonds, pistachios, and walnuts were extracted with ethanol respectively. Antioxidant capacity for individual nut and its combination was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging methods. The results showed that the free radical scavenging ability of walnuts was the most effective in these nut extracts, also revealing the highest phenolic content. Furthermore, synergistic effect was observed in the combination of walnuts and almonds, which had the highest antioxidant capacity. The ideal ratio of walnuts and almonds was adjust to 7:3 exhibited more significant radical scavenging ability. In conclusion, our results suggest that a combination of all these nuts can synergistically enhance antioxidant activity. These findings might provide some evidence for nut consumption.