The Development and Applications of Graptopetalum paraguayense E. Walther Vinegar

• Main Authors: TUNG, FU-YUAN, 童富源
• Other Authors: CHANG, YU-AN
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/7kj86t

碩士 === 中州科技大學 === 保健食品系 === 106 === ABSTRACT The Graptopetalum paraguayense has been domenstrated its the rich antioxidant capacity, and also could be effective to regulate the levels glucose, lipids, and blood pressure. However the research of the G. paraguayense after food processing is limited. Therefore, investigate the study effect of soaking glutinous rice vinegar, the DPPH radical scavenging capacity and the total polyphenol compound content of the G. paraguayense vinegar. After the concentrated by pressure reducing regulator get the G. paraguayense vinegar (A). The meanwhile, the G. paraguayense vinegar could be applied for the food and cuisines. We try to heat the G. paraguayense vinegar up to boiling point and last 5 minutes collect the new essence of the G. paraguayense vinegar(B). The result of experimental shows that the immerse more longer and the scavenging DPPH free radical even better or increase. as we know, if compared with IC50, the second month of DPPH free radical have excellent stability and the value of IC50 can reach to 0.89mg/ml, it show the effect of radical are steady rapid growth and development. Although development and increasing, the total polyphenol content value showed different, for example, the second month of the G. paraguayense vinegar even attained 162.8mg/ml. However, when comparing the total phenols content of each month, the total polyphenols content increased with the increase by storage time. And the G. paraguayense vinegar (A) has better DPPH radical scavenging capacity and total polyphenols content than the G. paraguayense vinegar (B), it is deduced that the antioxidant of the G. paraguayense vinegar will be destroyed by heat, so the vinegar as cold sauce at room temperature or salad food, for better cooking methods. The G. paraguayense vinegar was applied to build up several recipes and satisfaction survey. The result showed that 76 % consumers accepted color, aroma, astringency, sweet, sour, and product flavor of these recipes dishes, but 8% consumers can't accept the favor. This data of satisfaction survey could be used for the development of related products of the G. paraguayense vinegar. Keywords: Graptopetalum paraguayense, total polyphenols, DPPH free radicals, glutinous rice vinegar