| Summary: | 碩士 === 輔仁大學 === 食品科學系 === 100 === Luffa (Luffa cylindrica (L.) Roem), also known as sponge gourd, is a vegetable consumed in Asia and has shown to be possessed several physiological properties including antioxidation and anti-inflammation. Micronization is a novel technique developed to decrease the particle size of material, but some properties, such as physical properties and the content of functional components, possibly changed during size reduction. However, the studies of effect on micronized Luffa powder are rare. The objective of this study was to discuss the effect on phytochemical content, physical property and anti-inflammatory activity of Luffa peel and pulp by utilizing of ball milling. To estimate suitable condition for micronization was treating with dry ball milling process at 3 different revolution speeds (100, 300 and 500 rpm) and 2 different time-periods (2 and 6 h) which used planetary ball-milling machine. The results of physical properties showed that the particle size of Luffa peel and pulp powder decreased and found out the smaller size at 300 rpm for 2 h by micronization. Micronized powder had shown to possess higher solubility and soluble dietary fiber content, but lower water-holding capacity, insoluble and total dietary fiber content. Powder agglomeration, higher revolution temperature, lower yield and functional components decomposition were found in revolution at 500 rpm. Besides, the higher revolution speed used the more Maillard reaction products produced, which may interfere the detection of total phenolics and total flavonoids. A total of 12 chlorophylls and their derivatives including chlorophyll a, chlorophyll a’, chlorophyll b, chlorophyll b’, hydroxychlorophyll a, hydroxychlorophyll b, 15-OH-lactone-chlorophyll a, pheophytin a, pheophytin a’, pheophytin b, hydroxypheophytin a and hydroxypheophytin a’ were observed in Luffa peel with chlorophyll a, chlorophyll b and pheophytin a dominated, while only chlorophyll a, chlorophyll a’, pheophytin a, chlorophyll b and chlorophyll b’ were founded in pulp with chlorophyll a and chlorophyll b dominated. Both peel and pulp showed to contained 15 of carotenoids including all-trans-neoxanthin, all-trans-violaxanthin, 9- or 9’-cis-neoxanthin, cis-lutein, 5,6-epoxy-lutein, 13- or 13’-cis-lutein, all-trans-lutein, all-trans-zeaxanthin, all-trans-β-cryptoxanthin, β-carotene-5,6-epoxide, 13- or 13’-cis-α-carotene, 13- or 13’-cis-β-carotene, all-trans-α-carotene, all-trans-β-carotene and 9- or 9’-cis-β-carotene with all-trans-lutein and all-trans-β-carotene dominated. In addition, all revolution treatments except 100 rpm for 2 h were resulting in decreasing the contents of carotenoid. In anti-inflammatory activity, all the Luffa peel and pulp extracted by ethyl acetate showed significantly (p<0.05) decreasing in nitric oxide and interleukin-6 formation, while Luffa peel being more efficient than pulp with the best effect at 100 rpm for 6 h.
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