百香果果殼乙醇萃取物之抗氧化活性及機能性成分之分析

Antioxidative Activity and Functional Components Analysis of Ethanol Extracts from Passion Fruit Rind

10.6578/TJACFS.201710_55(5&6).0001

蔡耿任(Geng-Ren Cai)；徐錫樑(Shyi-Liang Shyu)

百香果果殼 ； 總酚 ； 類黃酮 ； 花青素 ； 抗氧化活性 ； Passion fruit rind ； Total phenolics ； Flavonoids ； Anthocyanins ； Antioxidative activity

臺灣農業化學與食品科學

55卷5&6期（2017 / 12 / 01）

215 - 224

繁體中文

本研究主要目的是探討以不同濃度乙醇（95％及60％）萃取台農一號百香果與黃色百香果之廢棄果殼，測定其抗氧化活性及機能性成分。結果顯示，台農一號百香果果殼60％乙醇萃取物以10倍溶劑量，40℃萃取溫度及60分鐘等萃取條件能具有最高之産率（19.37％）。在總酚，類黃酮及皂苷含量顯示，皆以台農一號百香果果殼95％乙醇萃取物（TN1 95％EE）中的含量最高，分別為16.01±0.27 GAE mg/g d.m.，5.84±0.26 RE mg/g d.m.及1.33±0.05 Aes mg/g d.m.。此外，總花青素含量的部务以台農一號含量最高，為1.842±0.021 C3G mg/g d.m.。當樣品濃度在2,000 ppm時。TN1 95％EE之DPPH自由基清除能力，總抗氧化能力以及還原力皆為最高，分別為93.32％、79.08％及OD_(700nm)=1.707。TN1 95％EE（2,000 ppm）之清除效果近似於BHA。而黃色百香果果殼95％乙醇萃取物（Y 95％EE）（2,000 ppm）則具有相對較佳之亞鐵離子螯合能力。HPLC之分析結果顯示，台農一號乙醇萃取物之酚酸及類黃酮成分為沒食子酸，綠原酸，咖啡酸、對香豆酸、芸香苷及槲皮素，而TN1 95％EE以綠原酸及槲皮素含量為最高；黃色乙醇萃取物則具有沒食子酸，對香豆酸及芸香苷。綜合以上結果，TNI 95％EE富含抗氧化成分並顯示較高的抗氧化活性，因此本研究認為，台農一號百香果果殼95％乙醇萃取物具有做為食品天然抗氧化劑之潛力。

The purpose of this study was to investigate the antioxidant capacity and antioxidant components of extracts obtained from the waste of passion fruit rinds: Tainung NO. 1 and yellow, extracted with different concentration of ethanol (95% and 60%). Results showed that Tainung No. 1 passion fruit rind extracted with 60% ethanol with extracted condition of solvent ratio of 10/1 (v/w), extraction temperature of 40℃ and extraction time of 60 min had the highest yield which was 19.37%. The content Tainung NO.1 passion fruit rind 95% ethanol extract (TN1 95%EE) had the highest total phenolics, total flavonoids and total saponins which was 16.01 ± 0.27 GAE mg/g d.m., 5.84 ± 0.26 RE mg/g d.m. and 1.33 ± 0.05 Aes mg/g d.m., respectively. Tainung NO.1 had the highest total anthocyanin content which was 1.842 ± 0.021 TA mg/g d.m. When the sample concentration was at 2,000 ppm, DPPH free radical scavenging activity, total antioxidant capacity, reducing power of TN1 95%EE was 93.32%, 79.08% and OD_(700 nm) = 1.707, respectively. The DPPH free radical scavenging acitivity of TN1 95%EE was similar to BHA at 2,000 ppm, while yellow passion fruit rind 95% ethanol extracts (Y 95%EE) had a better ferrous ion chelating capacity at 2,000 ppm. Results of HPLC analysis showed that the phenolic and flavonoid compounds of TN1EE were gallic acid, chlorogenic acid, caffeic acid, p-coumaric acid, rutin and quercetin, while TN1 95%EE had the highest content in chlorogenic acid and quercetin. YEE had gallic acid, p-coumaric acid and rutin. TN1 95%EE was rich in antioxidative compounds and showed good antioxidative activity. Therefore, this study suggested that Tainung NO.1 passion fruit rind 95% ethanol extract had the potential to be used as a natural antioxidant in foods.

1. Alothman, M.,Bhat, R.,Karim, A. A.(2009).Karim: Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents.Food Chem.,115(3),785-788.
2. Bagchi, D.,Bagchi, M.,Stohs, S. J.,Das, D. K.,Ray, S. D.,Kuszynski, C. A.,Joshi, S. S.,Pruess, H. G.(2000).Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention.Toxicology,148(2-3),187-197.
3. Benavente-García, O.,Castillo, J.,Marin, F. R.,Ortuño, A.,Río, J. A. D.(1997).Uses and of Citrus Flavonoids.J. Agric. Food Chem.,45(12),4505-4515.
4. Chávez-Santoscoy, R. A.,Gutierrez-Uribe, J. A.,Serna-Saldivar, S. O.,Perez-Carrillo, E.(2016).Serna-Saldivar and E. Perez-Carrillo: Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.Food Chem.,192,90-97.
5. Dinis, T. C. P.,Madeira, V. M. C.,Almeida, M. L.(1994).Action of phenolic derivates (acetoaminophen, salycilate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers.Arch Biochem Biophys,315,161-169.
6. Harvey, T. C.,Chang, T. S. K.,Chenchin, E.(1972).Nonvolatile acids of passion fruit juice.J Agric Food Chem.,20(1),110-112.
7. Hostettman, K.,Marston, A.(1995).Chemistry and pharmacology of natural products: Saponins.J. Nat. Prod.,59(1),96.
8. Ingale, A. G.,Hivrale, A. U.(2010).Pharmacological studies of Passiflora sp. and their bioactive compounds.African Journal of Plant Science,4(10),417-426.
9. Kilic, I.,Yesiloglu, Y.(2013).Spectroscopic studies on the antioxidant activity of p-coumaric acid.Molecular and Biomolecular Spectroscopy,115,719-724.
10. Li, H.,Zhou, P.,Yang, Q.,Shen, Y.,Deng, J.,Li, L.,Zhao, D.(2011).Comparative studies on anxiolytic activities and flavonoid compositions of Passiflora edulis 'edulis' and Passiflora edulis 'flavicarpa'.J. Ethnopharmacol,133(3),1085-1090.
11. López-Vargas, J. H.,Fernández-López, J.,PérezÁlvarez, J. A.,Viuda-Martos, M.(2013).PérezÁlvarez and M. Viuda-Martos: Chemical, physicochemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) coproducts.Food Research International,51,756-763.
12. Medina, S.,Collado-González, J.,Ferreres, F.,Londoño-Londoño, J.,Jiménez-Cartagena, C.,Guy, A.,Durand, T.,Jean-Marie, G.(2017).Quantification of phytoprostanes - bioactive oxylipins – and phenolic compounds of Passiflora edulis Sims shell using UHPLC-QqQ-MS.Food Chem,229(15),1-8.
13. Narayan, M. S.,Naidu, K. A.,Ravishankar, G. A.,Srinivas, L.,Venkataraman, L. V.(1999).Antioxidant effect of anthocyanin on enzymatic and non-enzymatic lipid peroxidation.Prostaglandins, Leukotrienes and Essential Fatty Acids,60(1),1-4.
14. Nascimento, E. M. G. C.,Mulet, A.,Ascheri, J. L. R.,Carvalho, C. W. P.,Carcel, J. A.(2016).Effects of highintensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel.Journal of Food Engineering,170,108-118.
15. Oyaizu, M.(1986).Studies on products of browning reaction antioxidative activities of products of browning reaction prepared from glucosamine.Japanese Journal of Nutrition,44(6),307-316.
16. Pietta, P. G.(2000).Pietta: Flavonoids as antioxidants.J. Nat. Prod.,63(7),1035-1042.
17. Sai-Ut, S.,Jongjareonrak, A.,Chaiwut, P.,Rawdkuen, S.(2010).Extraction optimization of antioxidant from passion fruit seeds using response surface methodology.Food Innovation Asia Conference
18. Simirgiotis, M. J.,Schmeda-Hirschmann, G.,Bórquez, J.,Kennelly, E. J.(2013).The Passiflora tripartita(Banana Passion) Fruit: a source of bioactive flavonoid C-glycosides isolated by HSCCC and Characterized by HPLC–DAD–ESI/MS/MS.Molecules,18,1672-1692.
19. Singleton, V. L.,Rossi, J. A.(1965).Colorimetry of total phenolics with phosphomolybdic - Phosphotungstic acid reagents.Am J Enol Vitic.,16,144-158.
20. Tsai, S.,Huang, S.,Lo, S.,Wu, T.,Lian, P.,Mau, J.(2009).Flavour components and antioxidant properties of several cultivated mushrooms.Food Chem.,113,578-584.
21. Uma, D. P.,Ganasoundari, A.,Vrinda, B.,Srinivasan, K. K.,Unnikrishnan, M. K.(2000).Radiation protection by the ocimum flavonoids orientin and vicenin: mechanisms of action.Radiat Res.,154(4),455-460.
22. Vinatoru, M.(2001).An overview of the ultrasonically assisted extraction of bioactive principles from herbs.Ultrasonics Sonochemistry,8(3),303-313.
23. Vuong, Q. V.,Hirun, S.,Roach, P. D.,Bowyer, M. C.,Phillips, P. A.,Scarlett, C. J.(2013).Effect of extraction conditions on total phenolic compounds and antioxidant activities of Carica papaya leaf aqueous extracts.Journal of herbal medicine,3,104-111.
24. Wang, H.,Cao, G.,Prior, R. L.(1997).Oxygen Radical Absorbing Capacity of Anthocyanins.J. Agric Food Chem.,45(2),304-309.
25. Wang, Y.,Zhao, L.,Wang, C.,Ji, B.(2017).Protective effect of quercetin and chlorogenic acid, two polyphenols widely present in edible plant varieties, on visible light-induced retinal degeneration in vivo.Journal of Functional Foods,33,103-111.
26. Wong, Y. S.,Sia, C. M.,Khoo, H. E.,Y. K.,Chang, S. K.,Chang, K.,Yim, H. S.(2014).Influence of extraction conditions on antioxidant properties of passion fruit (Pasiiflora edulis) peel.Acta Sci. Pol.,13(3),257-265.
27. Zeraik, M. L.,Pereira, C. A. M.,Zuin, V. G.,Yariwake, J. H.(2010).Passion fruit: a functional food.Brazilian Journal of Pharmacognosy,20(3),459-471.
28. Zeraik, M. L.,Serteyn, D.,Deby-Dupont, G.,JeanNoel, W.,Monique, T.,Yariwake, J. H.,Angenot, L.,Franck, T.(2011).Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays.Food Chem.,128(2),259-265.
29. Zeraik, M. L.,Yariwake, J. H.,Wauters, J. N.,Tits, M.,Angenot, L.(2012).Analysis of passion fruit rinds (Passiflora edulis): isoorientin quantification by HPTLC and evaluation of antioxidant (radical scavenging) capacity.Quim Nova,35(3),541-545.
30. Zulueta, A.,Esteve, M. J.,Frígola, A.(2009).ORAC and TEAC assays comparison to measure the antioxidant capacity of food products.Food Chem.,114(1),310-316.
31. 古鎮興(2011)。嘉義大學生化科技學系研究所。
32. 李志鴻(2013)。嘉義大學食品科學系研究所。
33. 張毅偉(1998)。東海大學食品科學系碩士班。
34. 黃靖雯(2011)。國立嘉義大學食品科學系。
35. 劉書涵(2015)。中州科技大學保健食品系研究所。

1. (2019)。濕地明智利用之評估─以關渡平原水田濕地為例。國家公園學報，29(2)，28-39。