The Function and Product Development of Five-element Vegetables and Fruits Vinegar

• Main Author: 賴奎君
• Other Authors: She-Ching Wu, Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/88812402740343986798

碩士 === 國立嘉義大學 === 食品科學系研究所 === 99 === Research indicates that a variety of vegetables and fruits contain plant compounds. Acetic acid fermentation has antioxidants and blood pressure and blood sugar lowering effects, which can promote health functions. In recent years Japan has popularized five-element food therapy corresponding to traditional Chinese medicine theory; therefore, this study used orange, radish, carrot, cucumber and black fungus these five-color vegetables and fruits as ingredients in order to make the optimum formula and strains with the antioxidant access. In consequence, products will be made and the analyses of its antioxidant capacity, components, sensory evaluation and storage test were followed. Furthermore, RAW 264.7 macrophages are used to explore its anti-inflammatory effect. The results show that the optimal formulation ratio of orange: radish: carrot: cucumber: black fungus = 70: 15: 5: 5: 5 with Acetobacter aceti BCRC 11688 after acetic fermentation, which has the best ability to scavenge DPPH radical. In addition, after the acetic acid fermentation, its DPPH radical scavenging activity, reducing power and total equivalent antioxidant capacity are 88.28%, 0.82, and 0.13 μmol trolox respectively while the total phenolic compounds and flavonoids content are 113.72 and 40.80 μg/mL. As for the analysis of the active ingredient, the main antioxidant of unfermented vegetables and fruits juice is hesperidin. After fermentation, it becomes hesperetin which increases bioavailability. The preference of sensory evaluation from consumers is 30 °Brix; after 6-month storage, there was no detection of microorganisms. Antioxidant capacity and composition reduce with storage time, but with the storage below 4℃ storage, it can slow down the decline in their antioxidant capacity. As for anti-inflammatory response, five-element vegetables and fruits vinegar can inhibit LPS, induce RAW 264.7 macrophages and the production of NO, PGE2, IL-1β, TNF-α and IL-6, enhance the level of anti-inflammatory cytokine IL-10; thus, the anti-inflammatory effect can be achieved, and it has similar suppression ability as hesperetin. Consequently, the anti-inflammatory effect of five-element fruits and vegetable vinegar may come from hesperetin.