探討不同品種的奇異果之總抗氧化能力與多酚類含量

柯俊任

doi:10.6840/cycu201700194

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探讨不同品种的奇异果之总抗氧化能力与多酚类含量

A Study on Total Antioxidant Capacity and Polyphenol Content of Different Varieties of Kiwi Fruit

柯俊任 , 硕士　　导师：叶华光　　

繁体中文 DOI： 10.6840/cycu201700194

超临界流体萃取；田口式；台湾；奇异果；抗氧化； Supercritical fluid extraction ； Taiwan ； kiwi ； antioxidant.

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摘要 │ 参考文献 (90) │ 国际计量

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Kiwifruit originated in China, also known as “Míhóutáo” in Chinese.  In 1924, Mr. Wright Hayward cultivated Hayward's kiwi fruit. It is very rich in nutritional value, such as dietary fiber, vitamins, minerals, carotenoids, phenols, and other compounds.  Phenols found in kiwifruits are chlorogenic acid, quercetin, and catechins.  Total antioxidant capacity and polyphenol content are two ways to measure the antioxidative capacity of many natural fruits including kiwifruit.
Kiwifruit peels are normally discarded and the flesh consumed.  However, it has been shown that kiwifruit peels also contain appreciable amount of polyphenols and antioxidants.  The goal of this research is to compare the antioxidant capacity and polyphenol content of the kiwifruit peel to that of the pulp.
Kiwifruits from New Zealand, the United States, France, Italy, and Taiwan were purchased from produce stores and used as is.  Conventional extraction method was used to extract seven kinds of kiwifruit peels and pulp, followed by the use of FRAP, DPPH, total polyphenols, total flavonoids, total hydrolysis of tannins, total condensed tannins tests to access the antioxidant capacity and polyphenol content.  The results show that the total antioxidant capacity of seven kiwi fruit peel is superior to pulp.  The results of conventional extraction method also showed that the total antioxidant capacity and polyphenols in Taiwan native species were more than those of the imported kiwifruits.
The optimized conditions for supercritical carbon dioxide extraction were found by using the Taguchi method and were determined as 200 ° C and 175 atm with addition of 100 μL of water as the modifier and extraction time of 8 hours. The results showed that supercritical carbon dioxide fluid extraction method is more efficient than the conventional method.

参考文献 ( 90 ) 〈TOP〉

A.R. Ferguson, H.-W. Huang. Genetic resources of kiwifruit：domestication and breeding, Horticultural Reviews, 33 (2007), p. 1–121.
连结：
Ichiro Nishiyama , Yuka Yamashita , Miho Yamanaka , Atsuko Shimohashi , Tetsuo Fukuda , and Tadachika Oota. Varietal Difference in Vitamin C Content in the Fruit of Kiwifruit and Other Actinidia Species, J. Agric. Food Chem., 2004, 52 (17), p. 5472–5475.
连结：
A.G. Mavromatis, , , I. Arvanitoyannis, G. Nanos, M. Sakellariou, C. Ilanidis, A. Korkovelos. Molecular fingerprinting of a new Kiwifruit cultivar (cv. Tsehelidis) and comparative analysis with cv. Hayward according to physicochemical properties, Scientia Horticulturae Volume 125, Issue 3, 28 June 2010, p. 277–282.
连结：
A.K. Trivedi, S.K. Verma , R.R. Arya and R.K. Tyagi. Variability in morpho-physiological traits and antioxidant potential of kiwifruit (Actinidia chinensis Planch) in Central Himalayan Region, Journal of Environmental Biology.
连结：
L. D’Evolia, S. Moscatellob, M. Lucarinia, A. Aguzzia, P. Gabriellia, S. Proiettib, A. Bat-tistellib, F. Famianic, V. Böhmd, G. Lombardi-Bocciaa. Nutritional traits and antioxidant ca-pacity of kiwifruit (Actinidia deliciosa Planch., cv. Hayward) grown in Italy, Journal of Food Composition and Analysis, Volume 37, February 2015, p. 25–29.
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