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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Establishment of Microwave-Assisted Extraction Conditions for Antioxidative Extracts from Pleurotus eryngii

새송이버섯의 항산화성 추출물 제조를 위한 마이크로웨이브 추출조건 설정

  • Oh, Hyun-In (Korea Food Research Institute) ;
  • Lim, Tae-Soo (Korea Food Research Institute) ;
  • Lee, Gee-Dong (Dept. of Fermentation and Health Food, Kyongbuk College of Science/DG-Traditional Bio-materials Industry Center) ;
  • Kim, Hyun-Ku (Korea Food Research Institute)
  • 오현인 (한국식품연구원) ;
  • 임태수 (한국식품연구원) ;
  • 이기동 (경북과학대학 발효건강식품과/대구신기술사업단 전통생물소재산업화센터) ;
  • 김현구 (한국식품연구원)
  • Published : 2006.01.01
Download PDF
⟨ Previous Next ⟩

Abstract

Through the application of a microwave-assisted extraction, the aim of study was to investigate the extraction conditions for the total yield, electron donating ability, total polyphenol contents and nitrite scavenging effect from Pleurotus eryngii. This experiment was conducted under the following extraction conditions: the microwave power (60, 90, 120 W), sample to solvent ratio (1:50, 1:20, 1:10), extraction time (1, 5, 10, 15 mins), and extractant like water, $50\%$ EtOH and $99\%$ EtOH. During the increase of microwave power ranging from 60 to 120 W, the maximized effective components were obtained when the microwave power was set at 60 W. By decreasing the ratio down to 1:10 (g/mL), the extraction of effective components but not total yield was the highest at 1:10 (g/mL). As going up to 15 min, the maximum extraction of effective components was achieved at 1 min for the extraction time and was little affected at over 5 min. In conclusion, the most appropriate conditions for the extraction of effective compounds from Pleurotus eryngii were as follows: the microwave power at 60 W, 1:10 of the sample to solvent ratio, extraction time at 1 min and water as the extractant.

새송이버섯의 부가가치 이용방안 연구의 일환으로 마이크로웨이브 추출을 이용하여 새송이버섯의 추출수율, 전자공여 작용, 총 폴리페놀 함량 및 아질산염 소거작용의 효율적인 추출조건을 설정하고자 하였다. 에너지 용량(60, 90, 120 W), 시료 대 용매비(2, 5, 10 g/100 mL) 및 추출시간(1, 5, 10, 15 min)에 따라 물, $50\%$ 에탄올과 $99\%$ 에탄올을 용매로 사용하여 추출하였다. 에너지 용량을 $60\~120$ W로 증가시킴에 따라 각 추출물의 항산화성 성분들은 60 W에서 가장 높은 값을 보였고 90 W에서 평형에 이르러 변화하지 않았다. 시료 대 용매비를 1:50에서 1:10으로 감소시킴에 따라 추출수율을 제외한 각 추출물의 유용성분들은 1:10에서 가장 높았다. 추출시간의 영향에서 전자공여작용을 제외하고는 1분에서 가장 높은 값을 보였다. 5분 이상의 추출시간에서는 거의 영향을 받지 않았다. 전자공여작용은 추출시간이 증가함에 따라 높은 값을 보였다 추출용매의 영향에서는 물$>50\%$ 에탄올$>99\%$ 에탄을 순서로 높은 값을 보였다. 따라서 에너지 용량, 시료 대 용매비, 추출시간을 각각 60 W, 1:10(g/mL), 1 min으로 설정하여 물을 용매로 사용하였을 경우 새송이버섯의 항산화 성분을 최대로 추출할 수 있는 적당한 추출조건이었다.

Keywords

References

  1. Lee JY, Hwang WI, Lim ST. 1998. Effect of Platycodon grandiflorum DC extract on the growth of cancer cell lines. Korean J Food Sci Technol 30: 13-21
  2. Melo PS, Justo GZ, Duran N, Haun M. 2004. Natural killer cell activity and anti-tumour effects of dehydrocrotonin and its synthetic derivatives. Eur J Pharmacol 487(1-3): 47-54 https://doi.org/10.1016/j.ejphar.2003.12.031
  3. Kiviharju TM, Lecane PS, Sellers RG, Peehl DM. 2002. Antiproliferative and proapoptotic activities of triptolide (PG490), a natural product entering clinical trials, on pri-mary cultures of human prostatic epithelial cells. Clin Cancer Res 8: 2666-2674
  4. Kim YS, Kim MN, Kim WI, Lee JH. 1994. The effect of hot water-extract and flavor compounds of mugwort on microbial growth. J Korean Soc Food Nutr 23: 994-1000
  5. Jeong CH, Shim KH. 2004. Quality characteristics of sponge cakes with addition of Pleurotus eryngii mush-room powders. J Korean Soc Food Sci Nutr 33: 716-722 https://doi.org/10.3746/jkfn.2004.33.4.716
  6. Pamela M, Loretta G, Stefania M, Vittorio V, Laura P. 1999. Nutrients in edible mushrooms: An inter-species compara-tive study. Food Chemistry 65: 477-482 https://doi.org/10.1016/S0308-8146(98)00212-X
  7. Guillen F, Munoz C, Gomez-Toribio V, Martinez AT, Jesus Martinez M. 2000. Oxygen activation during oxidation of methoxyhydroquinones by laccase from Pleurotus eryngii. Appl Environ Microbiolgy 66: 170-175 https://doi.org/10.1128/AEM.66.1.170-175.2000
  8. Hwang YJ, Nam HK, Kim SH. 2003. Effect of Lentinus edodes and Pleurotus eryngii extracts on proliferation and apoptosis in human colon cancer cell lines. J Korean Soc Food Sci Nutr 32: 217-222 https://doi.org/10.3746/jkfn.2003.32.2.217
  9. Kang TS, Kang MS, Lee SY. 2001. Effect of Pleurotus eryngii on the blood glucose and cholesterol in diabetic rats. Korean J Mycology 29: 86-90
  10. Kim NM, Sung HS, Kim WJ. 1993. Effect of solvents and some extraction conditions on antioxidant activity in cin-namon extracts. Korean J Food Sci Technol 25: 204-209
  11. Kwon YJ, Kim KH, Kim HK. 2002. Changes of total polyphenol content and antioxidant activity of Ligularia fischeri extracts with different microwave-assisted ex-traction conditions. Korean J Food Preserv 9: 332-337
  12. Pare JRJ, Blanger JMR, Stafford MR. 1994. Microwave- assisted process: a new tool for the analytical laboratory. Trends Anal Chem 13: 176-184 https://doi.org/10.1016/0165-9936(94)87033-0
  13. Noh JG, Choi YK, Kim HK, Kwon JH. 2005. Pre-es-tablishment of microwave-assisted extraction conditions for antioxidative extracts from cabbage. Korean J Food Preserv 12: 62-67
  14. Lee SB, Lee GD, Kwon JH. 1999. Optimization of extraction conditions for soluble ginseng components using micro-wave extraction system under pressure. J Korean Soc Food Sci Nutr 28: 409-416
  15. Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Ko-rean J Food Sci Technol 28: 232-239
  16. Folin O, Denis W. 1912. On phosphotungastic-phos-pho-molybdic compounds as color reagents. J Biol Chem 12: 239-243
  17. Gray JI, Dugan Jr LR. 1975. Inhibition of N-nitrosamine formation in model food system. J Food Sci 40: 981-984 https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  18. Duncan DB. 1955. Multiple range and multiple F test. Biometrics 11: 1-42 https://doi.org/10.2307/3001478
  19. Kim HK, Kwon YJ, Kim KH, Jeong YH. 2000. Changes of total polyphenol content and electron donating ability of Aster glehi extracts with different microwave-assisted extraction conditions. Korean J Food Sci Thechnol 32: 1002-1028
  20. Kim HK, Kwon YJ, Kwak KH, Kwon JH. 2000. Oleoresin content and functional characteristics of fresh garlic. Korean J Food Sci Thechnol 31: 329-3358

Cited by

  1. Investigations of Samwhang-sasimtang Extracts on Biological ActivitiesIn VitroandVivo vol.26, pp.1, 2010, https://doi.org/10.5625/lar.2010.26.1.15