Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Stabilization of Polyphenolic Antioxidants Using Inclusion Complexation with Cyclodextrin and Their Utilization as the Fresh-food Preservative

폴리페놀계 천연 항산화제의 cyclodextrin inclusion complexation을 통한 안정화와 식품 보존제로의 활용

  • Kim, Tae-Kwon (Department of Genetic Engineering, College of Natural Sciences, Kyungpook National University) ;
  • Shin, Hyun-Dong (Department of Genetic Engineering, College of Natural Sciences, Kyungpook National University) ;
  • Lee, Yong-Hyun (Department of Genetic Engineering, College of Natural Sciences, Kyungpook National University)
  • 김태권 (경북대학교 자연과학대학 유전공학과) ;
  • 신현동 (경북대학교 자연과학대학 유전공학과) ;
  • 이용현 (경북대학교 자연과학대학 유전공학과)
  • Published : 2003.04.01
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Abstract

Insoluble polyphenol antioxidants, quercetin and catechin, were stabilized through the complexation with cyclodextrin to increase heat and pH stabilities. Comparison of inclusion complex formabilities of quercetin and catechin with ${\alpha}-,\;{\beta}-$, and ${\gamma}-CDs$ revealed ${\beta}-CD$ to be the most suitable result. Optimal molar mixing ratio of ${\beta}-CD$ and quercetin or catechin for inclusion complex formation was found to be 1 : 1. Inclusion complexation was confirmed using differential scanning calorimetry. Solubility of ${\beta}-CD-antioxidant$ inclusion complexes increased compared with native antioxidants, Stability against temperature and pH of ${\beta}-CD-antioxidant$ inclusion complex analyzed revealed antioxidant activities of ${\beta}-CD-quercetin$ and catechin inclusion complexes have higher stabilization compare to raw quercetin and catechin. Peroxide value of linoleic acid dissolved in water decreased substantionally after using ${\beta}-CD-quercetin$ inclusion complex. ${\beta}-CD-antioxidant$ inclusion complex can be used effectively as a fresh-food preservative.

CD의 inclusion complex 형성능을 이용하여 대표적인 polyphenol계 천연 항산화 물질인 quercertin 및 catechin을 안정화시키는 분자 캡슐화 기술을 연구하였다. 먼저 ${\alpha}-,\;{\beta}-$, 그리고 ${\gamma}-CD$의 quercetin 및 catechin의 포접능을 비교하였다. Quercetin/catechin-CD inclusion complex 형성을 DSC thermogram을 이용하여 확인하였다. 또한 ${\beta}-CD$와의 포접에 따른 저용해성 quercetin과 catechin의 물에 대한 용해도의 변화를 관찰한 결과 inclusion complex 형성 시 용해도가 증가하는 것을 관찰할 수 있었다. Inclusion complex의 온도 및 pH에 대한 안정성을 검토한 결과 inclusion complex가 원래의 물질보다 높은 항산화능을 유지하였으며 특히 catechin의 안정성이 크게 향상되었다. Catechin-CD inclusion complex의 식품보존제로서의 적합성을 지방산인 linoleic acid를 시료로 검토하기 위하여 저장 중 과산화물가의 변화를 측정한 결과 포접된 catechin이 보다 높은 항산화능을 보였다. 이와 같은 용해도 및 항산화능의 증가로 볼 때 quercetin/catechin-CD inclusion complex는 신선식품의 보존제로 효과적으로 활용될 수 있는 것으로 판단된다.

Keywords

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