烏梅抗氧化機制之探討

CNU IR > Pharmacy and Science > Dept. of Food Science & Technology > Chna Project > Item 310902800/1304

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Title:	烏梅抗氧化機制之探討
Authors:	晏文潔
Contributors:	食品衛生系
Date:	2002
Issue Date:	2008-07-01 15:52:32 (UTC+8)
Publisher:	台南縣：嘉南藥理科技大學食品衛生系
Abstract:	The antioxidant effectiveness of Ume, smoked plum, (Prunus mume Sieb. et Zucc.) was investigated. Ethanol extracts of Ume (EEU) and water extracts of Ume (WEU) showed remarkable antioxidant activity in linoleic acid and liposome model systems. A correlation estabilished between the DPPH radical scavenging and antioxidant activity, yielded a coefficient of r=0.79 and 0.82 for EEU and WEU, respectively. The correlation coefficients between the reducing ability and inhibition of linoleic acid peroxidation were r=0.99 and 0.97 for EEU and WEU, respectively. In addition, the correlation coefficients between the content of phenolic compounds and antioxidant activity were r=0.97 and 0.94 for EEU and WEU, respectively. Moreover, the effectiveness of scavenging DPPH radical by EEU and WEU correlated, r=0.91 and 0.90, well with the amount of phenolic compounds. The reducing ability of EEU and WEU also correlated (r=0.99 for EEU and WEU) well with the amount of phenolic compounds. EEU and WEU exhibited scavenging activity for hydroxyl radical. Thus, the overall antioxidant contributor of EEU and WEU might be the phenolic compounds because of their reducing ability, and free radical and active oxygen scavenging capacity. Key words: Antioxidant effectiveness, Prunus mume Sieb. et Zucc., Ume, phenolic compounds, free radical, active oxygen, reducing ability, peroxide formation, linoleic acid, liposome.
Relation:	計畫編號：CNFH9116
Appears in Collections:	[Dept. of Food Science & Technology] Chna Project

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