Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract

추출온도 및 시간에 따른 유백피 추출물의 항산화 활성과 음료의 관능적 특성

  • Cho, Myoung Lae (Department of Food science and Biotechnology, Kangwon National University) ;
  • Oh, Yu-Na (Department of Food science and Biotechnology, Kangwon National University) ;
  • Ma, Jin-Gyeong (Department of Food science and Biotechnology, Kangwon National University) ;
  • Lee, Su-Jin (Department of Hotel Cuisine, Suseong College) ;
  • Choi, Young-Hee (Department of Hotel Cuisine, Suseong College) ;
  • Son, Dong-Hwa (Department of Bakery and Barista, Suseong College) ;
  • Jang, Eun Hee (Department of Food service Management and Nutrition, Sangmyung University) ;
  • Kim, Jong-Yea (Department of Food science and Biotechnology, Kangwon National University)
  • 조명래 (강원대학교 식품생명공학과) ;
  • 오유나 (강원대학교 식품생명공학과) ;
  • 마진경 (강원대학교 식품생명공학과) ;
  • 이수진 (수성대학교 호텔조리학과) ;
  • 최영희 (수성대학교 호텔조리학과) ;
  • 손동화 (수성대학교 제과제빵커피과) ;
  • 장은희 (상명대학교 외식영양학과) ;
  • 김종예 (강원대학교 식품생명공학과)
  • Received : 2016.09.12
  • Accepted : 2016.10.26
  • Published : 2016.12.30


Ulmus pumila L. bark underwent distilled water extraction under three temperature condition ($4^{\circ}C$, room temperature, or $80^{\circ}C$) and two extraction times (1, or 5 min) in order to develop a functional beverage products. Changes in yield, pH, color, total phenolic (TP) content, tannin content and antioxidant activity of the aqueous extracts were evaluated for each extraction temperature and duration. Extraction conditions did not affect yield or pH value of the extracts; however CIE $b^*$ values were high in extracts prepared under high extraction temperature ($80^{\circ}C$) and long extraction duration (5 min) conditions. Both extraction temperature and duration affected the TP and tannin contents of the extracts; however, all extraction conditions resulted in ${\geq}450\;mg\;GAE/g$ TP content and ${\geq}80\;mg\;CE/g$ tannin content. All extracts exhibited ABTS and DPPH radical scavenging ability similar to that of vitamin C. Nitric oxide inhibition activity was lower in the 5 min duration sample than in the 1 min sample. The $4^{\circ}C$ extraction temperature produced an extract with the highest reducing power and hydrogen peroxide values. Extraction temperature also affected sensory evaluation results with the $80^{\circ}C$ extraction temperature producing significantly higher flavor, bitterness, and color score, than those obtained under $4^{\circ}C$ and room temperature extraction conditions.


Ulmus pumila L.;antioxidant;DPPH;ABTS;polyphenols


Supported by : 강원대학교


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