蔬果榨汁殘渣中酚類化合物之特性與生物活性之探討

本研究自蔬果加工廠取得數種主要省產蔬果(胡蘿蔔、芹菜、番茄果肉、番茄籽、芭樂果肉、芭樂籽、柳丁、桶柑、鳳梨、芒果、楊桃)之榨汁殘渣,經不同溫度(冷凍乾燥、60℃、100℃、140℃)之乾燥處理，於乾燥過程中測定脫水速率，所得之乾燥粉末則比較其色澤之差異以及酚類化合物含量、種類與特性。並根據抗氧化及抗誘突變性之功效，更進一步探討蔬果榨汁之乾燥殘渣經人體攝食後其抗氧化之生理功能表現。 結果顯示，蔬果殘渣平均之水份含量為82% ; Hunter L, a, b值均以冷凍乾燥樣品之數值為最高。酚類化合物及類黃酮含量均以芒果殘渣為最多，各為43.7~59.9mg/g 及2.08~4.35 mg/g。此可能是由於細胞壁上酚類化合物的釋出或是游離的hydroxyl phenol groups數目的增加所造成的。聚合單寧則以楊桃11.8mg/g含量為最高，相對聚合度則介於93~122%之間。在抑制亞麻油酸氧化系統中(以IC50比較之)，芹菜(0.004μg/ml)、芒果(1.45μg/ml)、柳丁(0.02μg/ml)及胡蘿蔔(20μg/ml)皆以冷凍乾燥處理者較佳;番茄籽(0.004μg/ml)、芭樂果肉(24.9μg/ml)及芭樂籽(18μg/ml)以100℃處理者具有較佳之效果; 而番茄果肉(5μg/ml)、鳳梨(0.8μg/ml)、楊桃(1.2 mg/ml)及桶柑(1.2μg/ml)則以140℃處理者具有較佳之之抗氧化性。對自由基之影響方面，冷凍乾燥處理之芹菜，100℃乾燥處理之番茄籽、芭樂果肉殘渣以及140℃乾燥處理之番茄果肉與鳳梨殘渣均具有優異之抗氧化特性。在抑制誘突變劑所引起之方面，番茄果肉(140℃)乾燥殘渣酚類化合物萃取物對t-BuOOH、MNNG及IQ等三種誘突變劑之誘突變性具有較佳之抑制作用。人體之抗氧化試驗發現，服用番茄果肉殘渣含酚類化合物之實驗組，體內總抗氧化能力、抑制脂質過氧化狀態、酚類化合物及HDL- chloesterol含量方面，均較不含酚類化合物之實驗組為佳。故由本研究中發現，番茄殘渣中所含之酚類化合物具有一重要之貢獻性。

The characteristics and effect of drying temperature(freeze- drying, 60、100 and 140℃)of the residues (obtained from carrot、celery、tomato pomace、tomato seeds、guava pomace、guava seeds、orange、tankan、pineapple、mango and carambola) were used to evaluate dehydtation rate, color measurement, the antioxidative ability and antimutagenic efficiency. Finally, the antioxidation were also determined by human study. Result clearly showed that freeze-drying treatment of Hunter L, a, b exhibited the highest values among all. Drying treatsment of mango exhibited high levels of total phenolics and flavonoids at 43.7~59.9mg/g and 2.08~4.35mg/g, respectively. This results might be due to the release of cell wall phenolics or a increase in the number of free hydroxyl phenol group. The content of condensed tannin were the highest on carambola 11.8mg/g . The relative polymerization of phenolics was in the range of 93~122%. Linoleic acid was used to evaluate the antioxidative ability. Their IC50 values obtained from freeze-drying treatment of celery (0.004μg/ml), mango (1.45μg/ml), orange (0.02μg/ml), carrot (20μg/ml) and 100℃drying treatment of tomato seeds(0.004μg/ml), guava pomace (24.9μg/ml), guava seeds(18μg/ml)and 140℃drying treatment of tomato pomace (5μg/ml), pineapple (0.8μg/ml), carambola (1.2mg/ml),tankan (1.2μg/ml), effective inhibited peroxidation of linoleic acid, and the crude phenolic extracts of dried residues obtained from freeze-drying treatment of celery, 100℃drying treatment of tomato seeds, guava seeds and 140℃drying treatment of tomato pomace exhibited the good antioxidative properties. The mutagenic study showed that mutagenicity induced with t-BuOOH, MNNG and IQ were all significiantly inhibited crude phenolic extracts of dried residues obtained from different drying treatment of dried residues obtained from vegetable and fruits. And 140℃drying treatment of tomato pomace showed better antimutagenicity than the others. The human study showed that the administrate 140℃drying treatment of tomato pomace powder with phenolics experimental group effectively reduced on the lipid peroxidative status, effectively increased on the total polyphenolics of subjects, the 1st wk administration. In conclusion, the drying treatment tomato powder with phenolics could contributed siginificantly to the antioxidant defence in blood plasma.