| Summary: | 碩士 === 南台科技大學 === 化學工程系 === 92 === The objectives of this research are to ferment the food (which has the antioxidant ability known by the records) with Bacillus coagulans to see there is any change of the antioxidant ability; to estimate and probe for the properties of antioxidant ability.
The result presents that the effects of the reducing power from natural food extracts will be better by increasing the dose of the sample. The reducing power of the methanolic extracts from natural food is found to follow the order cassia torae semen > red beans > red rice > wheat germ > black rice > niger seed > green beans > soybeans >haricot . The reducing power heightens obviously when using methanolic to extract the food which has been fermented especially green beans, red beans and wheat germ. This shows under this reducing power system, the extracts of the food should have stronger reducing power to keep from the reaction of oxidant by fermented.
According to the experiment of scavenging α,α-dipheny1-β-picrylhydrazy1 (DPPH), the effects of extracts of green beans and red beans are 80.49% and 83.31%. It has the good and familiar effects with BHA and TBHQ which are synthesized by using the same concentration. Other extracts’ effects of scavenging DPPH are all more than 50%. However, the dried with fermented don’t have the same obvious effects without methanolic extracts. It will have better scavenging effects if the fermented natural food is extracted with methanol.
In addition, the experiment of chelating iron(II) with natural food shows that the chelating ability also sets up comparatively by increasing the dose of methanolic extracts. Especially niger seeds have the best chelating ability. The chelating effects of extracts on iron(II) at 2 mg dose are found to follow the order niger seeds > soybeans > cassia torae semen > green beans > red beans > red rice > black rice >haricot.The fermented natural food still has chelating ability without extracting with methanol. Nevertheless, if the fermented natural food extracts with methanol, the chelating ability can heighten especially the chelating ability of soybeans and cassia torae semen can promote 7%.
The result of the experiments shows that when natural food is fermented, the antioxidant ability of each oxidant system has improved. That may be because of the first or second metabolite of fermenting Bacillus coagulans. The new antioxidant material has been produced in this metabolite to increase the antioxidant ability.
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