| Summary: | 碩士 === 環球科技大學 === 生物技術研究所 === 106 === Various species of edible flowers are used as functional food or medicine. Some flowers contain trace elements, natural pigments and aroma substances, which have functions of improving food color, enhancing food flavor and supply the nutrition for health care. In this study, the anthocyanin content of Matthiola incana is 432.59 mg/g dry weight. and the DPPH free radical scavenging capacity of water extract (10 mg/mL) of freeze-dried M. incana was 91.37%; the total phenolic compound content is 324.98 ± 1.56 μg/mL GE, total flavonoid content is 164.88 ± 4.06 μg/mL QE, the ferric reducing antioxidant power (FRAP) is 108.15 ± 0.61 g/mL AE. The 95% ethanol extract (10 mg/mL) of freeze-dried violet flower-shows a DPPH free radical scavenging capacity of 78.76%; its total phenolic compound content is 144.91 ± 6.60 μg/mL GE, total flavonoid content is 71.77 ± 0.72 μg / mL QE, the FRAP is 53.32 ± 2.41 g/mL AE. Analysis the mutagenicity against Salmonella-typhimurium TA98 and TA100 strains at a concentration of 5 mg/mL, it shows no significant mutagenicity with or without adding S9 rat liver extract.
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