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 and Antimicrobial Activities of Extracts from Different Parts of Crotalaria sessiflora L.

활나무 부위별 추출물의 유지에 대한 항산화 효과 및 항균성에 관한 연구

  • Woo, NaRiYah (Dept. of Food Science and Nutrition, Hoseo University) ;
  • Kim, TaeSoo (Dept. of Food Science and Nutrition, Hoseo University) ;
  • Park, Chun-Geon (National Institute of Crop Science, Rural Development Agriculture) ;
  • Seong, Ha-Jeong (Safety Assessment Center, Korea Testing and Research Institute for Chemical Industry) ;
  • Ko, Sang-Beam (Safety Assessment Center, Korea Testing and Research Institute for Chemical Industry) ;
  • Kang, Myung-Hwa (Dept. of Food Science and Nutrition, Hoseo University)
  • 우나리야 (호서대학교 식품영양학과) ;
  • 김태수 (호서대학교 식품영양학과) ;
  • 박춘근 (농촌진흥청 작물과학원) ;
  • 성하정 (한국화학시험연구원 안전성평가본부) ;
  • 고상범 (한국화학시험연구원 안전성평가본부) ;
  • 강명화 (호서대학교 식품영양학과)
  • Published : 2005.08.01
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Abstract

The antioxidative and antimicrobial properties of the solvent extracts of 3 parts (leaf, stem, root) of Crotalaria sessiflora L. were investigated, in order to find out new natural food additives. The antioxidative activities of the extracts were determined by peroxide value (POV) and the conjugated diene value (CDV) of corn oil stored for 30 days at $60\pm2^{\circ}C$. Each part of the extracts were added as $0.02,\;0.05\%$ and then compared with BHT. The anti oxidative activities were as follows in decreasing order: BHT > LeafEX > StemEX > RootEX > control. The induction period showed that the part of the Crotalaria sessifloria L. group added with solvent extract showed a longer induction period compared with the control group. The part of Crotalaria sessiflora L. solvent extract were shown to have antimicrobial effects on the microorganism such as Bacillus subtilis, Staphylococcus aureus, Listeria monocytogenes, Salmonella Enteritidis, Pseudomonas flrourescens and Escherichia coli. Especially the effect on the Pseudomonas flrourescens was remarkable.

본 연구는 활나물의 항산화제와 항균제로의 이용 가능성을 탐색하기 위한 기초연구로 수행되었다. 활나물의 용매 추출수율은 줄기, 잎, 뿌리 순이었고 줄기추출수율이 $4.47\%$로 가장 높았다 총 페놀성화합물 함량은 잎, 뿌리, 줄기의순이었고, 잎 추출물이 2.98 mg/mL로 가장 높았으며, 줄기 추출물에서 가장 낮았다. 활나물 부위별 추출물의 유지에 대한 항산화성을 검토하기 위하여 옥수수유에 추출물과 항산화제를 각 농도별로 첨가하여 $60\pm2^{\circ}C$에 저장하면서 3일 간격으로 POV를 측정한 결과, 활나물의 잎, 줄기, 뿌리 추출물은 대조군에 비하여 저장기간 동안 높은 항산화성을 나타내었고, $0.05\%$의 추출물을 첨가한 군의 항산화 활성이 높았다. 또한 저장기간에 따른 CDV측정 결과 POV와 유사한 경향이었다. 산화 유도기간은 잎, 줄기$0.05\%$ 추출물이 대조군에 비해 연장되었다 활나물추출물의 항균성을 측정한 결과 잎 추출물이 모든 균종에서 강한 항균력을 나타내었고, 줄기, 뿌리 추출물 순으로 항균활성을 나타내었다. 특히 Pseudomonas florescens에 대해서는 강한 항균활성을 보였다. 따라서 활나물 추출물의 항산화효과와 항균성을 측정한 결과 모든 부위에서 강한 활성을 나타내어 천연 첨가물로의 개발 가능성이 시사되었다.

Keywords

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