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

Anthocyanins, Polyphenols and Antioxidant Activities of Black Raspberry Exudates

Black Raspberry 침출액의 Anthocyanin 및 Polyphenol 함량과 항산화능

  • Lee, Bo-Kyung (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Shin, Hye-Hyun (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Jung, Ji-Hyun (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Hwang, Keum-Taek (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Lee, Yeon-Sook (Dept. of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University) ;
  • Kim, Tae-Young (Rural Resource Development Institute, National Academy of Agricultural Science, Rural Development Administration)
  • 이보경 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 신혜현 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 정지현 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 황금택 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 이연숙 (서울대학교 식품영양학과, 생활과학연구소) ;
  • 김태영 (농촌진흥청 농업과학기술원 농촌자원개발연구소)
  • Published : 2009.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Intact black raspberry fruits, which were crushed by hand or ground using a blender, were immersed in 20%, 40%, 60%, and 80% ethanol (125 g fruits per 900 mL ethanol) and exuded for 30, 60, and 90 days at room temperature. Monomeric anthocyanin contents (MAC) and polyphenol contents (PHC) of the exudates were determined measuring absorbance using a spectrophotometer. DPPH and ABTS free radical scavenging activities (50%: $SC_{50}$) were determined for the antioxidant activities of the exudates. Twenty % ethanol exudates from black raspberry had significantly lower MAC and PHC regardless of the fruit types. $SC_{50}$ were higher in 20% ethanol exudates, suggesting 20% ethanol exudates from black raspberry had lower antioxidant activities. MAC and PHC of the black raspberry exudates decreased with time. This study suggests that MAC and PHC in the black raspberry could be exuded more efficiently using 40% or higher concentration of ethanol and that crushing and grinding little affect exuding MAC and PHC. The exudates with higher MAC and PHC showed higher antioxidant activities.

Black raspberry 과실을 원형으로 사용하거나, 손으로 으깨거나, 녹즙기로 갈아서 20%, 40%, 60%, 80% ethanol에 담가(용액 900 mL 당 과실 125 g) 30, 60, 90일 동안 침출한 후 각 침출액에 대한 monomeric anthocyanin 함량, polyphenol 함량, DPPH와 ABTS free radical scavenging activity를 측정하였다. 과실의 형태와 상관없이 20% ethanol을 사용하여 침출한 경우에 monomeric anthocyanin 함량과 polyphenol 함량이 유의적으로 낮았다. 침출기간이 길어질수록 monomeric anthocyanin 함량과 polyphenol 함량이 감소하는 경향을 보였으며, 50% DPPH와 ABTS free radical scavenging activity는 20% ethanol에서 침출한 경우에 비교적 높아 항산화능이 낮았다. 이러한 연구 결과로 볼 때 black raspberry 침출 시 20% ethanol을 제외한 용매를 사용하고 과실은 으깨거나 마쇄할 필요 없이 원형 그대로 사용하는 것이 효율적이며, black raspberry의 가공 시 침출기간도 중요한 고려사항인 것으로 생각된다.

Keywords

References

  1. Shin TY, Shin HY, Kim SH, Kim DK, Chae BS, Oh CH, Cho MG, Oh SH, Kim JH, Lee TK, Park JS. 2006. Rubus coreanus unripe fruit inhibits immediate-type allergic reaction and inflammatory cytokine secretion. Nat Prod Sci 12: 144-149
  2. Tulio AZ Jr, Reese RN, Wyzgoski FJ, Rinaldi PL, Fu R, Scheerens JC, Miller A. 2008. Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry. J Agric Food Chem 56: 1880-1888 https://doi.org/10.1021/jf072313k
  3. Wada L, Ou B. 2002. Antioxidant activity and phenolic content of Oregon caneberries. J Agric Food Chem 50: 3495-3500 https://doi.org/10.1021/jf011405l
  4. Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. 2006. Concentrations of anthocyanins in common foods in the united states and estimation of normal consumption. J Agric Food Chem 54: 4069-4075 https://doi.org/10.1021/jf060300l
  5. Xue H, Aziz RM, Sun N, Cassady JM, Kamendulis LM, Xu Y, Stoner GD, Klaunig JE. 2001. Inhibition of cellular transformation by berry extracts. Carcinogenesis 22: 351-356 https://doi.org/10.1093/carcin/22.2.351
  6. Lee JH, Lee SR. 1994. Some physiological activity of phenolic substances in plant foods. Korean J Food Sci Technol 26: 317-323
  7. Siriwoharn T, Wrolstad RE, Finn CE, Rereira CB. 2004. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properies. J Agric Food Chem 52: 8021-8030 https://doi.org/10.1021/jf048619y
  8. Anttonen MJ, Karjalainen RO. 2005. Environmental and genetic variation of phenolic compounds in red raspberry. J Food Compos Anal 18: 759-769 https://doi.org/10.1016/j.jfca.2004.11.003
  9. Shin KS, Park PJ, Boo HO, Ko JK, Han SS. 2003. Chemical components and comparison of biological activities on the fruit of natural bogbunja (Rubus coreanus Miquel). Korean J Plant Res 16: 109-117
  10. Giusti MM, Wrolstad RE. 2001. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In Current Procotols in Food Analytical Chemistry. Wrolstad RE, ed. John Wiley & Sons, New York. p F1.2.1-F1.2.13
  11. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299: 152-178 https://doi.org/10.1016/S0076-6879(99)99017-1
  12. Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free radical method of evaluate antioxidant activity. Lebensm-Wiss Techol 28: 25-30 https://doi.org/10.1016/S0023-6438(95)80008-5
  13. Kang J. 2006. Changes of antioxidental components and activity during fermentation of Rubus coreanus Miq. and Morus alba L. fruits. MS Thesis. University of Jeonju, Korea. p 51-56
  14. Rodriguez-Saona LE, Giusti MM, Wrolstad RE. 1999. Color and pigment stability and red-fleshed potato juice model systems. J Food Sci 64: 451-456 https://doi.org/10.1111/j.1365-2621.1999.tb15061.x
  15. Rein M. 2005. Copigmentation reactions and color stability of berry anthocyanins. Academic Dissertation. University of Helsinki, Finland. p 47-51
  16. Kim DO, Lee KW, Lee HJ, Lee CY. 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agric Food Chem 50: 3713-3717 https://doi.org/10.1021/jf020071c
  17. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  18. Moyer RA, Hummer KE, Finn CE, Balz F, Wrolstad RE. 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. J Agric Food Chem 50: 519-525 https://doi.org/10.1021/jf011062r
  19. Benvenuti S, Pellati F, Melegari M, BertelliI D. 2004. Polyphenols, anthocyanins, asorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia. J Food Sci 69: 164-169
  20. Kim HK, Kim YE, Do JR, Lee YC, Lee BY. 1995. Antioxidative activity and physiological activity of some Korean medical plants. Korean J Food Sci Technol 27: 80-85

Cited by

  1. Antioxidant and Anti-Proliferative Activities of Rubus Fruits in Korea vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1649
  2. Antioxidant activity and hepatic lipids improvement effects of Rubus coreanus in high-fat diet-fed rats vol.38, pp.2, 2015, https://doi.org/10.7853/kjvs.2015.38.2.117
  3. Influence of extraction conditions on antioxidant activities and catechin content from bark of Ulmus pumila L. vol.59, pp.3, 2016, https://doi.org/10.1007/s13765-016-0165-8
  4. Evaluation of the Quality Characteristics in Omija (Schizandra chinensis Baillon) Powder Tea vol.48, pp.1, 2016, https://doi.org/10.9721/KJFST.2016.48.1.42
  5. Quality Properties of Yoghurt Added with Bokbunja (Rubus coreanus Miquel) Wine vol.33, pp.6, 2013, https://doi.org/10.5851/kosfa.2013.33.6.806
  6. Quality characteristics of steamed rice cake with Schisandra chinensis powder or extract added prior to storage vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.923
  7. Quality Characteristics of Yanggaeng Added with Freeze-Dried Kohlrabi (Brassica oleracea var. gongylodes) Powder and Peel Extract vol.33, pp.5, 2009, https://doi.org/10.9724/kfcs.2017.33.5.558