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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activity of Ethanol Extracts from Citron (Citrus junos SIEB ex TANAKA) Seed

유자(Citrus junos SIEB ex TANAKA)종실 에탄올추출물의 항산화효과

  • Kwon, O-Cheon (Dept. of Hotel Culinary Arts & Bakery, Namhae College) ;
  • Shin, Jung-Hye (Dept. of Hotel Culinary Arts & Bakery, Namhae College) ;
  • Kang, Min-Jung (Dept. of Hotel Culinary & Bakery, Changshin College) ;
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Choi, Sun-Young (Dept. of Food Science and Nutrition, Gyeongsang National University) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition, Gyeongsang National University)
  • 권오천 (남해전문대학 호텔조리제빵과) ;
  • 신정혜 (남해전문대학 호텔조리제빵과) ;
  • 강민정 (창신대학 호텔조리제빵과) ;
  • 이수정 (경상대학교 식품영양학과) ;
  • 최선영 (경상대학교 식품영양학과) ;
  • 성낙주 (경상대학교 식품영양학과)
  • Published : 2006.03.01
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Abstract

This study was carried out to evaluate the possibility of citron seed as industrial resource by analyzing chemical properties and the antioxidant activity. Crude lipid content of citron seed was $35.29{\pm}0.18%$. Total mineral content in citron seed was 1171.64 mg/100g and the potassium content ($637.99{\pm}5.38mg/100g$) was the highest. The contents of total phenols and flavonoids in citrus seed were $24.44{\pm}1.10mg/100g$ and $2.27{\pm}0.18mg/100g$, respectively. The electron donating ability using DPPH, hydroxy radical scavenging activity and SOD-like activity were increased significantly by increased the sample concentration in the reaction mixture. The nitrite scavenging ability was dependent on pH of reaction mixture and sample concentration. It was higher activity at pH 1.2 than pH 4.2. During the storage of soybean oil, the peroxide and acid values of the oil were significantly increased regardless of addition of citron extract. But antioxidant activity of soybean oil added with ethanol extract from citron seed was superior to that of control (sample with no addition) at 16 days of storage.

폐자원의 기능성 식품으로서 활용 가능성을 평가하기 위하여 유자종실의 일반성분 분석 및 항산화활성을 검토하였다. 유자종실의 조지방의 함량은 $35.29{\pm}0.18%$이었으며, 총 무기질함량은 1171.64 mg/100g으로 칼륨의 함량은 $637.99{\pm}5.38mg/100g$으로 가장 높았다. 총 페놀함량은 $24.44{\pm}1.10mg/100g$, 총 플라보노이드함량은 $2.27{\pm}0.18mg/100g$으로 정량되었다. 전자공여능, hydroxy radical 소거능 및 SOD유사활성은 유자종실 에탄올추출물의 농도가 증가함에 따라 유의적으로 항산화효과가 상승하였다. 아질산염 소거능은 모든 실험구에서 시료의 첨가 농도가 증가할수록 상승하였으나 유의적인 차이는 적었으며 , 전반적으로 pH 4.2보다 pH 1.2에서 아질산염 소거능이 유의적으로 높게 나타났다. 대두유 기질에서 과산화물가 및 산가는 유자종실추출물의 첨가유무에 관계없이 저장기간에 따라 증가하였으며, 저장 16일에 시료 무첨가구에 비해서 유의적으로 높은 항산화활성을 나타내었다.

Keywords

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