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首页> 外文期刊>American journal of applied sciences >Determination and Evaluation of Antioxidative Activity in Red Dragon Fruit (Hylocereus undatus) and Green Kiwi Fruit {Actinidia deliciosa)
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Determination and Evaluation of Antioxidative Activity in Red Dragon Fruit (Hylocereus undatus) and Green Kiwi Fruit {Actinidia deliciosa)

机译：红火龙果（Hylocereus undatus）和绿奇异果（Actinidia deliciosa）中抗氧化活性的测定和评估

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Problem statement: Dragon fruit or pitahaya (Hylocereus undatus), is believed to be a healthy source of vitamins, fiber and antioxidants, especially the red-fleshed varieties which contain lycopene. Approach:Compared to green kiwi fruit (Actinidia deliciosa), which already known contain high antioxidant activity. Results:The antioxidant capacity of Hylocereus undatus (H. undatus) and Actinidia deliciosa (A. deliciosa) in three different solvent extraction; ethanol, methanol and aqueous, was estimated by DPPH free radical scavenging assay. The inhibition of free radical by A. deliciosa is almost 90% compared with H. undatus which only 60-10% in different solvents. Additionally, their total phenolic contents were analyzed by folin-ciocalteau method. The result showed that A. deliciosa (533.70 mg L~(-1) in ethanol, 460.87 mg L~(-1) in methanol and 420.652 mg L~(-1) in distilled water) seemed to be better sources of antioxidant compounds then H. undatus (179.35 mg L~(-1) in ethanol, 160.87 mg L~(-1) in methanol and 157.61 in distilled water). Conclusion: When compared between the three different solvent, extract in ethanol shown the most highly antioxidant content followed by methanol and water. The experiment showed the potential of dragon fruit and kiwi extracts high rich in antioxidant which can scavenge free radical in human body. Further study on isolation of individual antioxidant in both extracts can be providing for commercialize the extracts in jus form.
机译：问题陈述：火龙果或火龙果（Hylocereus undatus）被认为是维生素，纤维和抗氧化剂的健康来源，尤其是含有番茄红素的红肉变种。方法：与已知具有较高抗氧化活性的绿色奇异果（Actinidia deliciosa）相比。结果：Hylocereus undatus（H. undatus）和Actinidia deliciosa（A. deliciosa）在三种不同溶剂萃取中的抗氧化能力；用DPPH自由基清除法评估乙醇，甲醇和水的含量。与在不同溶剂中仅60-10％的H. undatus相比，A。deliciosa对自由基的抑制作用几乎为90％。另外，通过folin-ciocalteau方法分析了它们的总酚含量。结果表明，美味曲霉（乙醇中的533.70 mg L〜（-1），甲醇中的460.87 mg L〜（-1）和蒸馏水中的420.652 mg L〜（-1））似乎是抗氧化剂化合物的较好来源。然后加入H. undatus（乙醇中的179.35 mg L〜（-1），甲醇中的160.87 mg L〜（-1）和蒸馏水中的157.61）。结论：当比较三种不同的溶剂时，乙醇提取物中的抗氧化剂含量最高，其次是甲醇和水。实验表明，火龙果和奇异果提取物富含抗氧化剂，可以清除人体中的自由基。进一步研究分离两种提取物中的单个抗氧化剂可以为将提取物以商业形式商业化提供。

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