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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Flavonoids Components and Functional Properties of Citrus Peel Hydrolysate

감귤 과피 가수분해물의 플라보노이드 조성 및 기능적 특성

  • Lee, Myung-Hee (Dept. of Bio-Food, Kyongbuk College of Science) ;
  • Huh, Dam (Dongwoodang Pharmarcy Co., Ltd.) ;
  • Jo, Deok-Jo (Traditional Food Institute, Kyongbuk College of Science) ;
  • Lee, Gee-Dong (DG-Traditional Bio-Materials Industry Center) ;
  • Yoon, Sung-Ran (Traditional Food Institute, Kyongbuk College of Science)
  • 이명희 (경북과학대학 바이오식품과) ;
  • 허담 (동우당 제약(주)) ;
  • 조덕조 (경북과학대학 전통식품연구소) ;
  • 이기동 (대구신기술사업단 전통생물소재산업화센터) ;
  • 윤성란 (경북과학대학 전통식품연구소)
  • Published : 2007.11.30
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Abstract

Response surface methodology was employed to investigate the change of flavonoids components of citrus peel hydrolysate using Viscozyme L as the enzyme. As citrus peels were hydrolyzed by the enzyme, hesperetin and naringenin contents of flavonoids aglycone form increased. The optimal enzyme treatment conditions which were superimposed of the maximized levels for soluble solid, hesperetin, and naringenin contents were enzyme concentration of 1.5% and reaction time of 18 hr. In enzyme-untreated citrus peels (CC), soluble solid content was 48.49% and the content of hesperidin only detected flavonoids was 58.85 mg/g. In the case of optimal enzyme-treated citrus peels (CE), soluble solid content was 72.97% and the contents of naringin, hesperidin, naringenin and hesperetin were 1.56 mg/g, 31.31 mg/g, 2.58 mg/g and 3.90 mg/g, respectively. In the results of electron donating ability and angiotensin converting enzyme inhibition activity, the activity of CE was higher than that of CC.

본 연구에서는 감귤 과피의 Viscozyme L 효소를 첨가하여 가수분해물을 제조하고, 이들의 플라보노이드 조성의 변화를 반응표면분석하여 모니터링하였다. 그 결과 효소처리에 따라 aglycone 형태의 플라노보이드인 hesperetin 및 naringenin 함량이 증가하는 것으로 나타났으며, 가용성 고형분 함량과 aglycone 형태의 플라보노이드 함량이 높은 최적 효소처리 조건은 효소농도 1.5% 및 반응시간 18 hr으로 설정되었다. 일반진피의 경우는 가용성 고형분 함량 48.49%이고, 플라보노이드는 hesperidin 58.85 mg/g만 검출되어졌으나, 최적 효소처리 조건에서는 가용성 고형분 함량은 72.97%로 나타났으며, 플라보노이드 조성은 naringin 1.56 mg/g, hesperidin 31.31 mg/g, naringenin 2.58 mg/g 및 hesperetin 3.90 mg/g으로 각각 나타났다. 일반진피와 효소 처리한 감귤 과피의 전자공여능 및 ACE 저해활성을 측정한 결과 효소 처리한 감귤 과피가 활성이 더 높은 것으로 나타났다.

Keywords

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