KHẢO SÁT MỘT SỐ THÀNH PHẦN HÓA HỌC VÀ HOẠT TÍNH KHÁNG OXI HÓA CỦA CAO CHIẾT HẠT ĐU ĐỦ

0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: Phạm Ngọc Hoài, Ngô Đại Hùng, Nguyễn Thị Huỳnh Như, Võ Thanh Sang

Ngôn ngữ: Vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học - Đại học Thủ Dầu Một, 2020

Mô tả vật lý:

Bộ sưu tập: Metadata

ID: 409800

Thêm vào giỏ Liên kết toàn văn

Hạt đu đủ là phụ phẩm bỏ đi mà chưa được nghiên cứu để tận dụng cho mục đích nào. Vì vậy, nghiên cứu này được triển khai thực hiện nhằm đánh giá sơ bộ một số thành phần hóa học và hoạt tính kháng oxi hóa của cao chiết hạt đu đủ. Hàm lượng lipid và protein được xác định lần lượt theo phương pháp Soxhlet và Bradford. Hàm lượng cacbohydrat và polyphenol tổng được xác định lần lượt bởi thuốc thử DNS và Folin Ciocalteu. Hoạt tính kháng oxi hóa được đánh giá thông qua phương pháp năng lực khử và bắt gốc tự do DPPH và ABTS. Kết quả khảo sát cho thấy rằng cao chiết hạt đu đủ có chứa 3,6% cacbohydrat, 6,8% lipit, 18,85% protein, và 3,1 mg tương đương lượng axit gallic/g mẫu khô. Mặt khác, năng lực khử của cao chiết hạt đu đủ cũng được ghi nhận tại dãy nồng độ 10-80mg/ml. Thêm vào đó, hoạt tính bắt gốc tự do DPPH và ABTS của cao chiết hạt đu đủ cũng được chứng minh với giá trị IC50 lần lượt là 19,7mg/ml và 1,6mg/ml. Kết quả trên cho thấy rằng cao chiết hạt đu dủ có tiềm năng ứng dụng như là nguồn nguyên liệu trong sản xuất thực phẩm có vai trò cung cấp chất dinh dưỡng và tác dụng kháng oxi hóa., Tóm tắt tiếng anh, The seeds represent a significant portion of by-products which are typically considered as a waste, and thus discarded. The present study was conducted to investigate major chemical compositions and antioxidant activity of papaya seed extract. The amount of lipid and protein was respectively determined by Soxhlet and Bradford methods, while carbohydrate and total polyphenol levels were respectively measured by using DNS and Folin Ciocalteu reagents. The antioxidant activity was examined by the reducing power, DPPH and ABTS assays. It was found that papaya seed extract was composed of 3.6% carbohydrate, 6.8% lipid, 18.85% protein, and 3.1 mg gallic acid equivalent (GAE)/g dried weight. On the other hand, the reducing power of papaya seed extract was exhibited at the range concentration of 10-80mg/ml. Moreover, DPPH and ABTS rafical scavenging activities of papaya seed extract was also determined at IC50 values of 19.7mg/ml and 1.6mg/ml, respectively. These results indicated that papaya seed extract could be a potential material for the development of functional foods for human health beneficial effects.

1. Đọc trực tuyến

1. Đọc trực tuyến

Tạo bộ sưu tập với mã QR