Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Properties of Phenolic Compounds Extracted from Black Rice

흑미 색소물질에 함유된 페놀화합물의 항산화 특성

  • 정영아 (경기대학교 식품생물공학과) ;
  • 이재권 (경기대학교 식품생물공학과)
  • Published : 2003.08.01
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Abstract

The composition and antioxidative effects of phenolic compounds in black rice were studied. The contents of free and bound phenolic compounds extracted from black rice were 845.4 and 401.6 mg respectively per 100g sample weight. Free phenolic compounds had higher antioxidation ability than those of bound phenolic compounds. Solvent fractionation of free phenolic compounds revealed that butanol fraction had the highest phenolic compounds contents and antioxidative activity among other solvent fractions. Although butanol fraction showed lower lipid peroxidation inhibition (LPI) ability than that of $\alpha$-tocopherol and BHT, free radical scavenging ability was much higher than that of $\alpha$-tocopherol and BHT, as evidenced by electron donating ability (EDA) and benzoic acid hydroxylation inhibition (BAHI) assays.

흑미(수원 415호)의 페놀화합물을 유리형과 결합형으로 분리하여 추출한 결과, 시료 100 g당 각각 845.4 및 401.6 mg 으로서 유리형 페놀화합물이 결합형보다 2배 이상 함량이 높았으며 항산화활성도 우수하였다. 유리형 페놀화합물을 용매 분획하여 각 분획의 페놀화합물 함량과 항산화활성을 측정한 결과, butanol 분획에서 가장 높은 페놀화합물 함량과 항산화활성이 관찰되었다. EDA, LPI 및 BAHI방법으로 butanol 분획의 항산화활성을 측정한 결과, butanol 분획의 hydroxy 라디칼 소거능력은 대조군으로 사용한 BHT와 $\alpha$-tocopherol보다는 우수하였으나, linoleic acid를 기질로 한 과산화물 생성억제능은 낮은 것으로 조사되었다. 또한 DPPH 라디칼 소거능의 경우, butanol 분획은 $\alpha$-tocopherol보다는 2배 이상 높았으나 BHT보다는 다소 떨어지는 것으로 나타났다. 따라서 흑미 페놀화합물의 항산화기작은 라디칼 소거작용에 기인하는 것이며 산화의 중간 단계의 과산화물 생성 억제력은 낮은 것으로 사료된다.

Keywords

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