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감귤 과피 추출물의 항산화능에 대한 원적외선 처리의 효과

Effect of Far - Infrared Radiation on the Antioxidant Activity of Extracts from Citrus unshiu Peels

  • 정석문 (경남대학교 식품생명공학부) ;
  • 김소영 (경남대학교 식품생명공학부) ;
  • 박해룡 (경남대학교 식품생명공학부) ;
  • 이승철 (경남대학교 식품생명공학부)
  • Jeong, Seok-Moon (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Kim, So-Young (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Hae-Ryong (Division of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University)
  • 발행 : 2004.11.01

초록

원적외선 조사가 감귤 과피의 항산화능에 미치는 영향을 조사하기 위하여 10, 20, 30, 40 그리고 50분 간격으로 원적외선을 조사한 후, 70% 에탄올 추출물을 제조하여 총 페놀함량, DPPH 라디칼 소거능 그리고 환원력의 변화를 측정하였다. 무처리구의 경우 각각 71.9 ${\mu}$M, 29.64%, 0.451(흡광도)인 것에 비해 원적외선을 30분 처리한 경우 133.9 ${\mu}$M, 51.27%, 0.675의 최고 값을 나타내었다. 이 결과는 원적외선 조사에 의해 감귤 과피에 존재하는 불활성화된 페놀성 화합물이 유리 활성화됨으로서 감귤 과피 에탄올 추출물의 항산화능이 증가하였음을 시사한다.

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