Analysis of the antioxidative activity of the Solanaceae family vegetables in the vinegar solution

• Main Authors: Hui-Chu Cheng, 鄭惠珠
• Other Authors: Tze-Kuei Chiou
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/95497320384549870879

碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === This study is focused on soaking the long eggplant with purple peel and white flesh (called Machi eggplants), the short eggplant with purple peel (called Japan eggplants), cone-shaped small red chilli (called small red peppers), glutinous rice pepper, black persimmon tomatoes, cattle tomatoes, yellow sweet pepper, red sweet pepper, fruit sweet pepper, green pepper and other solanaceous vegetables in the commercial glutinous rice for 90 days under room temperature, and analyzing their change of antioxidant capacity during this period. The experiment finds that in terms of the total phenolic content, small red peppers show 18.42 mg GAE/100g (gallic acid equivalent, GAE) (weight; ww), which is the highest among solanaceous vegetables, while cattle tomatoes show 1.10 mg of GAE/100g (ww), which is the lowest. In terms of the total phenolic content of vinegar liquid, the small red peppers show 5.96 mg GAE/100g (ww) in the fourteenth day, which is the highest, while cattle tomatoes were not detected any content. In general, the total phenolic content of vinegar liquid shows a downward change. In terms of the content of flavonoids, fresh solanaceous vegetables show 5.74 mg ~ 27.84 mg QE/100g (quercertin dihydrate equivalent; QE) (ww). In terms of the vinegar liquid content, small red peppers show 15.03 mg QE/100g (ww), which is the highest, while the cattle tomatoes show 0.42 mg QE/100g (ww), which is the lowest. In general, the vinegar liquid content shows a downward change. In terms of reducing power, fresh solanaceous vegetables show 0.759 ~ 2.080.The reducing power of vinegar is 0.023 ~ 1.649. The sample shows significant downward change. In terms of the chelating effect on ferrous ions, Japanese eggplants show 58.46%, which is the best among fresh solanaceous vegetables while yellow sweet pepper were not detected any chelating effect. In general, Japanese eggplants, Machi eggplants and glutinous rice pepper show downward change, while other samples show the best chekating effect in the twenty-eighth day, then declining sharply. In terms of the chelating ability of fresh solanaceous vegetables scavenging DPPH (α,α-diphenyl-β-picrylhydrazyl) small red peppers show 83.24%, which is the best, while cattle tomatoes show 12.84%, which is the worst. In general, eggplants and sweet pepper show the best chelating ability of fresh solanaceous vegetables scavenging DPPH at first, then declining afterward. Conclusively, solanaceous vegetables are suitable for making vinegar.