Study on the preparation of rejuvenation drinks and their antioxidant activities

• Main Authors: Chein-Yue Chen, 陳建宇
• Other Authors: 陳錦樹
• Format: Others
• Language: zh-TW
• Online Access: http://ndltd.ncl.edu.tw/handle/12442283479208951816

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 97 === In recent years, more and more individuals have valued the raw & living food diet. Thus various raw& living food products have been produced. For instance, rejuvenation water, a popular drink in organic stores, is a maceration extract from sprouted wheat. People believe that rejuvenation water contains nutrients and enzymes from wheat that is beneficial to human health. However, the making process differ from each organic store and rarely academic researches have demonstrated the benefits of rejuvenation water. Therefore, the purpose of this study is to investigate the best guideline of making rejuvenation water via detecting the antioxidant capacity and the bacterial growth curve regarding different conditions. In this study, three different grains including wheat, barley, and buckwheat were divided into the vernalized and the non-vernalized groups, respectively. In the vernalized group, 15 g vernalized grains of wheat, barley, and buckwheat were soaked in 110 mL R O water (Reverse Osmosis，R O) and bottled water at room temperature, respectively. The antioxidant capacity of the maceration extract from vernalized and non-vernalized groups were detected and compared at 12 h, 24 h, and 36 h. Regarding the total antioxidant capacity and DPPH free radical chelating capacity, this study suggested that the maceration extract using R O water had stronger total antioxidant capacity and DPPH free radical chelating capacity. However, there was no significant difference of the reduction capacity and the ability of chelating ferrous between R O water and bottled water groups. As the duration of maceration increased, the antioxidant capacity also increased. Moreover, regarding the reduction capacity and the ability of chelating ferrous, the maceration extract from barley was better than sprouted barley. As the duration of maceration increase, the total bacterial count all increased in the maceration extract from wheat, barley, and buckwheat. After 36 hours, the total bacterial count exceeded 108 CFU / mL except the maceration extract from sprouted buckwheat had no change. Considering all results stated above, this study concluded the best condition of making rejuvenation water is applying R O water with 36 h maceration time. Applying the most appropriate condition to sprouted wheat and sprouted buckwheat at 4℃, the antioxidant capacity, the reduction capacity, DPPH, and polyphenol content were detected. The results shows that sprouted buckwheat had the better antioxidant capacity, the reduction capacity, DPPH, and polyphenol content than sprouted wheat. The total bacterial count of sprouted wheat and sprouted buckwheat were as the same as other maceration extracts marketed in stores. Consumers evaluated the color, smell, sweet taste, sour taste, clarity, and overall acceptability of the maceration extract from the sprouted wheat and sprouted buckwheat. The results shows that most consumers like the maceration extract from 15 g sprouted wheat soaked in 220 mL R O water, and the least consumers like the maceration extract from 15 g sprouted buckwheat soaked in 110 mL R O water. There was no difference between 15 g / 220 mL maceration extract from sprouted buckwheat and 15 g / 110 mL maceration extract from sprouted wheat. This study suggested that the maceration extract from sprouted buckwheat using R O water at 4℃ has the best antioxidant capacity, but it has the least consumers’ interests. Therefore, for developing health drink in the future, the researchers could modify the ratio of maceration or adding flavors to increase consumers’ interests.