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 Capacity and Total Phenolic Compounds of Methanol Extract from Zizyphus jujuba

대추 메탄올 추출물의 페놀성 화합물 함량과 항산화 효능

  • Kim, Hyo-Kyung (Dept. of Food Science and Nutrition, Keimyung University) ;
  • Joo, Kwang-Jee (Dept. of Food Science and Nutrition, Keimyung University)
  • 김효경 (계명대학교 자연과학대학 식품영양학과) ;
  • 주광지 (계명대학교 자연과학대학 식품영양학과)
  • Published : 2005.07.01
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Abstract

The antioxidative capacity of methanol extracts prepared from jujubes (Zizyphus jujuba) were investigated by measuring total phenolic compounds, electron donating ability and induction period on lard. The extracts of large, medium and small jujubes of $80\%$ methanol extracts (methanol extracts) and soaking in the water before $80\%$ methanol extracts (water-methanol extracts) were Iyophilized. Total phenolic compounds of small, medium and large jujube of methanol extracts were 326.46 mg$\%,223.13\\;mg\%,\;158.06\;mg\%$ and that of water-methanol extracts were $113.23\;mg\%,\;81.45\;mg\%,\;72.78\;mg\%$, respectively. The Electron donating ability for the water-methanol extracts added samples of large (1.5$\~$3.0$\%$), medium and small jujube $(1.0\~3.0\%)$ were superior to the $0.02\%$ BHT added sample. On the induction period, all samples with jujube extracts were exhibited higher Antioxidant Index (AI: Induction period of lard with jujube extracts divided by induction period of lard) than that of the control and the water-methanol extracts were more effective than the methanol extracts on the antioxidative capacity for the lard. This result indicated that two lyophilized extracts of jujubes showed excellent free radical scavenging ability and long induction period on lard.

대추의 페놀화합물 함량과 항산화 효능을 알아보기 위하여 특초(大棗: 대조), 상초(中棗: 중조), 약초(小棗: 소조) 세 종류의 대추를 메탄올에 추출한 용액과 물에 침 지한 후 메탄올로 추출한 용액을 동결 건조하여 총 페놀화합물 함량, 전자공여능, 산패유도기간을 측정하였다. 대추의 총 페놀화합 물 함량은 메탄올에 추출한 약초, 상초, 특초가 각각 $326.46\;mg\%,\;223.13\;mg\%,\;158.06\;mg\%$이었고 물에 침 지한 후 메탄올에 추출한 약초,상초,특초의 함량은 각각 $113.23\;mg\%,\;81.46\;mg\%,\;72.78\;mg\%$이었다. 전자공여능은 BHT $0.02\%$ 첨가구보다 더 우수한 것은 물에 침 지한 후 메탄올로 추출한 특초의 1.5, 2.0, 2.5, 3.0$\%$ 첨가구와 상초와 약초의 각 1.0, 1.5, 2.0, 2.5, $3.0\%$ 첨가구 등 총 22개의 시료이 었다. 그리고 $\delta-tocopherol\;0.02\%$ 첨가구와 같거나 더 우수한 시료는 물에 침 지한 후 메탄을 추출한 상초 1.5, $2.0\%$와 약초 1.0, $1.5\%$등 총 8개의 시료이었다 산패유도기간은 대추 시료의 첨가 농도가 증가함에 따라 산패유도기간도 증가하였으며 BHT $0.02\%$ 첨가구보다 산패유도기간이 더 우수하거나 비슷한 시료는 물에 침지한 후 메탄올에 추출한 상초 1.5, 2.0$\%$와 약초 1.0, 1.5, $2.0\%$를 첨가한 것과 메탄을 추출물인 특초 $2.0\%$와 약초를 $2.0\%$첨가한 것이었다 대추의 항산화 효능은 물에 침 지한 후 메탄올 추출한 약초가 가장 우수하였으며 약초추출물의 동결건조 시료는 식품첨가물로 사용할 수 있는 가능성이 있다고 생각된다.

Keywords

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