Evaluation of the antioxidative properties of some Taiwanese plants for food packaging

• Main Authors: HSU, HUI-WEN, 許惠雯
• Other Authors: LI, CHENG-TA
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/42645547404270638032

碩士 === 輔英科技大學 === 保健營養系碩士班 === 105 === The leaves of Dendrocalamus latiflorus, Alpinia zerumbet, Hedychium coronarium and Nelumbo nucifera are four most commonly used botanical food packing materials in Taiwan. Recent research development on botanical sources for nutraceuticals has drawn more attentions than ever. Some literature mentioned that their antioxidative capacity may be derived from their flavonoid compounds; however, related reports on their antioxidative aspects were still sparse. In this research, antioxidative activities of four botanical food packaging materials, the leaves of D. latiflorus, A. zerumbet , H. coronarium, and N. nucifera under different extraction conditions, were investigated. In antioxidant assay and content analysis, the DPPH, reducing power, ferrous chelating ability, and total phenolic and flavonoid contents were analyzed. Results indicated that N. nucifera leaves extracted by water and ethanol had the best DPPH radical scavenging capacity (54% and 55%), reducing power (70.5 and 86.5 μg/mL BHTE), ferrous chelating ability (40.7% and 56%), and the highest total flavonoid contents (21.1 and 23.8 μg/mL QE). In the total phenol content, A. zerumbet leaves extracted by water and ethanol were the highest (1.2 and 2.3 μg/mL GAE), followed by those of D. latiflorus (0.7 and 1.1 μg/mL GAE), N. nucifera (0.5 and 0.8 μg/mL GAE) and H. coronarium (0.1 and 0.8 μg/mL GAE). Our results also indicated that four leaves extracted by water had better antioxidative capacity than those by ethanol. To sum up our findings, utilization of N. nucifera and A. zerumbet leaves may have potentials to become a safe, natural, and commercialized botanical food packaging materials with great antioxidant abilities.