| Summary: | 碩士 === 中原大學 === 化學研究所 === 107 === The purpose of this research is to investigate the total antioxidant capacity of DPPH（α,α-diphenyl- β -picrylhydrazyl）, Ferric Ion Reducing Antioxidant Power (Hereinafter referred to as FRAP), total polyphenols, total flavonoids, total hydrolyzed tannins, total condensation tannins of eleven different varieties of pumpkin peel, pulp and seeds. In terms of the performance of individual pumpkins, Acheng''s total antioxidant capacity is the best among all varieties. followed by golden gourd, and the worst is Xiangdao milk pumpkin.
In the detection of DPPH, FRAP and total polyphenols, the performance of pumpkin peel (DPPH： 0.30 mg Ascorbic acid/g Fresh Weight(Hereinafter referred to as FW)，FRAP： 1.1.mg FeSO4．7H2O mg /g FW，total polyphenols： 0.40 mg Gallic acid/g FW) was the best, but the difference between pumpkin pulp (DPPH： 0.14 mg Ascorbic acid/g FW，FRAP： 0.56 mg FeSO4．7H2O/g FW，total polyphenols： 0.18 mg Gallic acid/g FW) and seeds (DPPH： 0.12 mg Ascorbic acid/g FW，FRAP： 0.56 mg FeSO4．7H2O/g FW，total polyphenols： 0.14 mg Gallic acid/g FW) did not differ much; In the detection of total flavonoids and condensed tannins, the performance of pumpkin peel (total flavonoids： 0.56 mg Quercetin/g FW，total condensation tannins： 1.0 mg Catechin/g FW) was greater than that of pumpkin seeds (total flavonoids： 0.50 mg Quercetin/g FW，total condensation tannins： 0.54 mg Catechin/g FW), and the performance of pumpkin seeds was greater than that of pumpkin pulp(total flavonoids： 0.30 mg Quercetin/g FW，total condensation tannins： 0.17 mg Catechin/g FW). In the total hydrolyzed tannins, more than 70% of the varieties of pumpkin peel showed up, and a small part of the pumpkin seeds showed the total hydrolyzed tannin content, and all varieties of pumpkin pulp did not have the total hydrolyzed tannin content. In conclusion of total antioxidant capacity of the pumpkin, the total antioxidant capacity of the pumpkin peel is the best, followed by the pumpkin seed, and finally the pumpkin pulp.
The research is talking about pumpkins’ pulp, peer, and seed. We can understand the pumpkin’s nutrients in different part and how much total antioxidant capacity through the experiment. Use this result in order to develop anti-fatigue food and ergogenic aids. We believe it can improve the competitiveness both of local agriculture and biotechnology and raise benefit of sociality and economy.
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