臺灣博碩士論文加值系統

林頭屬於露兜樹屬，為太平洋國家常見的植物，其果實、葉片及氣生根久被用來作為食品及傳統藥材。本研究以吉里巴斯共和國所生產的林頭果漿乾燥粉，及台灣生產的林頭鮮果實、葉片及氣生根乾燥粉做為材料，對其進行抗氧化能力測試。抗氧化力測定項目包含自由基（2, 2-二苯基苦味胼基團, DPPH）清除能力，總抗氧化力，抑制豬油中共軛雙烯過氧化物產生能力，和添加於豬肉餡餅中測定貯存過程中產生丙二硫脲物質 (thiobarbituric acid reactive substances, TBARS) 之情形。林頭材料以不同濃度的甲醇溶液 (0, 20, 40, 60, 80, 100%, v/v) 進行萃取後，即得到林頭甲醇萃取物。由DPPH清除能力和總抗氧化力測定結果發現，所有的果漿和鮮果實萃取物在清除DPPH方面均較葉片和氣生根萃取物低。而葉片和氣生根萃取物對DPPH的清除能力是與甲醇溶液呈正相關性。此外，以20、40和60% 的甲醇溶液萃取所得的葉片和氣生根萃取物，具有較高的總抗氧化力。將豬肥肉與林頭果實、果漿、葉片和氣生根粉混合後，於125℃加熱一小時，再將豬油分離貯存在60℃，於24小時後發現，其共軛雙烯過氧化物含量均明顯增加。若將豬肥油加熱分離之豬油，添加10％林頭葉片或氣生根粉之60％甲醇萃取液（0.1 g/5 mL）再貯存於60℃，則貯存2天後其共軛雙烯過氧化物含量才開始上升。在脂肪氧化試驗方面，在豬肉餡餅中添加林頭葉片和氣生根粉（0.1、 0.3 和0.5%, w/w）並貯存在4∼5℃，結果顯示添加林頭葉片或氣生根粉者均具有抑制TBARS生成之作用，而且添加氣生根粉的豬肉餡餅，其TBARS含量較添加葉片粉者低。由以上實驗結果顯示，林頭的葉片和氣生根可以為良好的天然抗氧化劑來源。

Pandanus plants belong to screw pines which are popular in most Pacific nations. The fruits, leaves and roots have been used for generations as food and traditional medicine. In this study, Pandanus fruit pastes from the Republic of Kiribati as well as fresh Taiwan Pandanus fruits, leaves and roots were subjected to antioxidative property characterization. Antioxidant analyses including free radical (DPPH) scavenging activity, antioxidative potency (AOP), inhibitory effects on increase of conjugated diene hydroperoxide (CDHP) content in pork oils and TBARS formation in pork patties were conducted. When various methanol solutions (0, 20, 40, 60, 80 and 100%, v/v) were used to antioxidant extraction and followed by determinations of DPPH scavenging activity and AOP of the extracts, Pandanus fruit pastes and fresh fruits exhibited comparatively lower ability to scavenge DPPH than did leaves and roots at any extraction solvent. The DPPH scavenging activity of leaves and roots increased with an increase of methanol concentration. In comparison, the leaves and roots exhibited potent AOP in the 20, 40 and 60% methanol extracts. CDHP contents in oils separated from pork crude fats cooked with Pandanus fruit, fruit paste, leaf or root powder (0.1%) at 125 ℃ for 1 h increased significantly after the first day of storage at 60 ℃. However, CDHP contents of the blank pork oils supplemented with 60% methanol extracts (10%, v/v, 0.1g/5 mL extract) started to increase after 2 days of storage at 60 ℃. When pork patties were supplemented with Pandanus leaf and root powders (0.1. 0.3 and 0.5%, w/w) and subjected to storage at 4-5℃, TBARS values were comparatively lower in patties supplemented with roots than those supplemented with leaves. As concluded, the roots and leaves of Pandanus plants are potent source of natural antioxidants. In particular, in most Pacific countries, Pandanus fruits, leaves and aerial roots are widely available and potential resources, further studies to extend other benefits in association with the observed bioactivities are worthwhile and interesting.

Table of Contents
Abstract (English) i
Abstract (Chinese) iii
Acknowledgements iv
Table of Contents v
List of Photographs viii
List of Maps viii
List of Figures viii
List of Tables ix
I. Introduction 1
II. Literature review 12
1. Pandanus plants 13
1.1. Pandanus fruits 13
1.2. Uses of other parts of Pandanus plants 13
1.3. Species of edible Pandanus fruits 14
2. Vitamin A 17
2.1. Importance and roles of vitamin A 17
2.2. Vitamin A deficiency 17
2.3. Causes of vitamin A deficiency 18
2.4. Actions to combat vitamin A deficiency 18
3. Chronic diseases 20
3.1. Causes of chronic diseases 20
3.2. Steps to counteract chronic diseases (NCDs) 22
4. Carotenoids 25
4.1. Roles of dietary carotenoids 25
4.2. Factors affecting carotenoids availability 26
5. Antioxidants 29
5.1. Synthetic vs. natural antioxidants 29
5.2. Antioxidant activity analysis 30
5.2.1. Free radical scavenging 31
5.2.2. Antioxidative potency (AOP) 31
5.2.3. Inhibition of CDHP 32
5.2.4. Thiobarbiutric acid reactive substances (TBARS) value 32
III. Materials and methods 34
1. Sample preparation 34
2. Macronutrients analysis 35
2.1. Crude protein 35
2.2. Moisture content 36
2.3. Total sugar content 37
2.3.1. Sample extraction 37
2.3.2. Dilution of sample 37
2.3.3. Anthrone solution preparation 37
2.3.4. Anthrone method 37
2.3.5. Standards preparation 38
2.4. Crude fiber 40
2.4.1. Sample preparation 40
2.4.2. Solvents preparation 40
2.4.3. Crude fiber extraction 40
3. Antioxidant activity analysis 41
3.1. Free radical scavenging 41
3.1.1. Sample preparation 41
3.1.2. Free radical preparation 42
3.1.3. Standards preparation 42
3.1.4. Free radical scavenging activity determination 42
3.2. Antioxidative potency (AOP): Linoleic acid system 43
3.2.1. Sample preparation 43
3.2.2. Chemicals and reagents preparation 44
3.2.2.1. Linoleic acid 44
3.2.2.2. Triz buffer preparation 44
3.2.2.3. 300 μM FeCl3 44
3.2.2.4. Iron/ascorbate solution 44
3.2.3. Antioxidative potency determination 45
3.3. Ethyl acetate extraction for AOP determination 46
3.3.1. Sample preparation 46
3.3.2. Ethyl acetate fractionation 46
3.4. Inhibition of conjugated diene hydroperoxide (CDHP) 47
3.4.1. Sample preparation 47
3.4.2. Inhibition of CDHP determination 47
3.5. Determination of thiobarbiutric acid reactive substances (TBARS) 48
3.5.1. Sample preparation 48
3.5.2. Reagents preparation 50
3.5.2.1. Thiobarbiutric acid (TBA) reagent 50
3.5.2.2. Trichloroacetic acid (TCA) solution 50
3.5.2.3. Standards solution 50
3.5.3. TBARS value determination 50
4. Statistical analysis 51
5. Chemicals used 51
6. Equipment used 52
IV. Results and discussions 53
1. Macronutrient contents 53
2. Free radical scavenging activity 55
3. Antioxidative potency: Linoleic acid system 63
4. Inhibition of CDHP formation 68
5. Antioxidative activity applied in meat patties 72
5.1. Pandanus leaves and roots 72
5.2. Pandanus roots (ethanol extracts) 73
V. Conclusion 84
VI. References 85
VII. Vitae 90

























List of Photographs
Photograph 1: Kiribati Pandanus poster 2
Photographs 2A and 2B: Relative size of Kiribati Pandanus fruit and plant 9
Photographs 2C and 2D: Taiwan Pandanus plants 10

List of Maps
Map 1: The location of Kiribati in relation to other Pacific Islands 4
Map 2: The republic of Kiribati Islands 4

List of Figures
Figure 1: Vitamin A deficiency in the Republic of Kiribati (1992-2001) 19
Figure 2: Vitamin A deficiency in different age groups (1992-2001) 19
Figure 3: Common chronic diseases in Kiribati 21
Figure 4: Diabetes in different age groups 21
Figure 5: A stepwise frame work to reduce NCDs 24
Figure 6: Structure of carotenoids found in most diets 27
Figure 7: Standard curve for glucose solutions 39
Figure 8: Free radical scavenging activity of vitamin E 58
Figure 9A: Free radical scavenging activity of 0% methanol extracts 59
Figure 9B: Free radical scavenging activity of 20% methanol extracts 59
Figure 9C: Free radical scavenging activity of 40% methanol extracts 60
Figure 9D: Free radical scavenging activity of 60% methanol extracts 60
Figure 9E: Free radical scavenging activity of 80% methanol extracts 61
Figure 9F: Free radical scavenging activity of 100% methanol extracts 61
Figure 10A: Free radical scavenging activity of freeze-dried samples 62
Figure 10B: Free radical scavenging activity of oven-dried samples 62
Figure 11A: AOP in ethyl acetate fractionation (80% methanol) 67
Figure 11B: AOP in ethyl acetate fractionation (30% methanol) 67
Figure 12A: Inhibition of CDHP in pork oils supplemented with 0.1%
Pandanus fruit powders 70
Figure 12B: Inhibition of CDHP in pork oils supplemented with methanolic
Pandanus fruit extracts 70
Figure 13A: Inhibition of CDHP in pork oils supplemented with 0.1%
Pandanus leaf and root powders 71
Figure 13B: Inhibition of CDHP in pork oils supplemented with methanolic
Pandanus leaf and root extracts 71
Figure 14A: TBARS values of pork patties supplemented with Pandanus
young leaf powders 78
Figure 14B: TBARS value in pork patties supplemented with Pandanus
mature leaf powders 78
Figure 14C: TBARS value in pork patties supplemented with Pandanus
root powders 78
Figure 15A: pH values in pork patties supplemented with Pandanus
young leaf powders 79
Figure 15B: pH values in pork patties supplemented with Pandanus
mature leaf powders 79
Figure 15C: pH values in pork patties supplemented with Pandanus
root powders 79
Figure 16A: Hunter a* values in pork patties supplemented with Pandanus
young leaf powder s 80
Figure 16B: Hunter a* values in pork patties supplemented with Pandanus
mature leaf powders 80
Figure 16C: Hunter a* values in pork patties supplemented with Pandanus
root treatments 80
Figure 17: TBARS value in pork patties supplemented with ethanolic
Pandanus root extracts 81
Figure 18: Hunter a* values in pork patties supplemented with ethanolic
Pandanus root extracts 82
Figure 19: pH values in pork patties supplemented with ethanolic
Pandanus root extracts 83

List of Tables
Table 1: Carotenoid content of Pandanus fruits/dried pastes 6
Table 2: Vitamin contents of Pandanus fruits/dried pastes 8
Table 3: Cultural uses and importances of Pandanus plants in Kiribati 16
Table 4: Macronutrients of Kiribati Pandanus fruit pastes 54
Table 5: Antioxidative potency of Pandanus samples in different methanol
solutions 66
Table 6: Conjugated diene hydroperoxide in crude pork fat cooked with Pandanus samples 72
Table 7: Conjugated diene hydroperoxide in blank pork fat supplemented with methanol extracts of Pandanus samples 72

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