Optimum extraction and activity analysis of antioxidant components of Noni

• Main Authors: YOU,FU-LIAN, 游馥蓮
• Other Authors: Lung, Ming-Yu
• Format: Others
• Language: zh-TW
• Published: 2019
• Online Access: http://ndltd.ncl.edu.tw/handle/e5p74p

碩士 === 明新科技大學 === 化學工程與材料科技系碩士在職專班 === 107 === This study mainly explores the optimal extraction and activity analysis of antioxidant components of Noni fruit. The seed was removed from the Noni fruit, and dry it into powder at a temperature of 60 ° C for one month. By changing the pretreatment temperature, the solvent to weight ratio, the ethanol concentration, and explore the conditions for the optimal extraction of flavonoids and total phenolic compounds by Noni fruit. The reaction surface method was used to find the optimal experimental operating conditions in the interaction between the control factors. Further, the total phenol and flavonoids of Noni fruit were optimized for extraction conditions, and the antioxidant properties were analyzed. The results of this study showed that the optimum conditions for extracting total phenolic compounds from noni pulp were: 2.5 g of Noni pulp sample, 3 hours, temperature 45.75° C, solvent to weight ratio of 20 ml/g, ethanol. The concentration is 40% and the maximum yield is 8.4586 mg/g. The results of this study showed that the optimum conditions for the extraction of flavonoids from noni pulp extract were: 2.26 g of Noni pulp sample, 2 hours, temperature 60°C, solvent to weight ratio of 22.121 ml/g. The ethanol concentration is 40% and the maximum yield is 5.9568 mg/g. 　　 Antioxidant properties were analyzed as reducing power, ability to scavenge DPPH free radicals, and ability to chelate ferrous fences. When the total phenol and flavonoids were 10000ppm, their chelating ability was 52% and 64.5%, and the DPPH free radical scavenging ability was: 62.9% and 56.8%, and the absorption value of reducing power was 3.932 and 3.517, respectively. Key words: noni fruit, extract, flavonoids, total phenol, antioxidant