Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Heat and pH Treatments on Antioxidant Properties of Ishige okamurai Extract

패 추출물의 항산화능에 미치는 열과 pH의 영향

  • Kim, Mi-Jung (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University) ;
  • Choi, Jung-Soo (Subdivision of Food Science, Kyungnam College of Information and Technology) ;
  • Song, Eu-Jin (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University) ;
  • Jeon, You-Jin (Faculty of Applied Marine Biotechnology, Cheju National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
  • 김미정 (부경대학교 식품공학과 및 식품연구소) ;
  • 최정수 (경남정보대학 식품과학계열) ;
  • 송유진 (부경대학교 식품공학과 및 식품연구소) ;
  • 이소영 (부경대학교 식품공학과 및 식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과 및 식품연구소) ;
  • 이소정 (부경대학교 식품공학과 및 식품연구소) ;
  • 김서진 (부경대학교 식품공학과 및 식품연구소) ;
  • 윤소영 (부경대학교 식품공학과 및 식품연구소) ;
  • 전유진 (제주대학교 해양생물공학과) ;
  • 안동현 (부경대학교 식품공학과 및 식품연구소)
  • Published : 2009.02.28
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Abstract

This study was carried out to determine the optimum extraction conditions for Ishige okamurai by comparing the yields, total phenolic compound content (TPC), and antioxidant properties of its 95%, 70%, 50% fermented ethyl alcohol and water extracts. Additionally, the effects of heat and pH treatments on the antioxidant properties of the extracts were evaluated by their TPC and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capabilities. The yields of the extracts were greatest in the order of water > 50% > 70% > 95% fermented ethyl alcohol, and the TPC of the 70% (26.18%) and 50% fermented ethyl alcohol (27.56%) extracts were higher than those of the others. However, in terms of DPPH radical scavenging and ferrous-reducing power, the 70% fermented ethyl alcohol extract of Ishige okamurai showed the highest antioxidant effects. Additionally, in the results for the heat and pH treatments, the antioxidant properties of the 70% fermented ethyl alcohol extract were not influenced by the treatment conditions except at pH 10.

본 연구에서는 패 추출물의 항산화능을 알아보고, 열 및 pH에 대한 안정성을 확인하여 식품 산업에서 천연항산화제로써의 적용가능성을 알아보았다. 이에 패를 95, 70, 50% 발효주정 및 물로 추출한 뒤 각 추출물의 항산화능을 측정하여 최적 추출 조건을 선정하였고, 최적 추출물의 이화학적 특성과 열 및 pH 처리에 따른 안정성을 알아보았다. 그 결과 70% 발효주정 추출물에서 17%의 비교적 높은 수율과 26 mg/g의 높은 총 페놀화합물 함량을 보이며, 0.1 mg/mL에서 약 73%의 높은 DPPH 라디칼 소거능을 보여 이를 최적 추출물로 선정하였다. 70% 발효주정 추출물을 $60^{\circ}C$에서 10, 30 및 60분, $80^{\circ}C$과 $100^{\circ}C$에서 10분, 20분 그리고 $121^{\circ}C$에서 15분간 열처리하여 열안정성을 알아본 결과, 무처리구 및 모든 처리구에서 94%의 DPPH 라디칼 소거능과, 24 mg/g 이상의 총 페놀화합물 함량을 유지하여 높은 열안정성을 보였다. 패 70% 발효주정 추출물의 pH처리에 의한 항산화능의 안정성을 알아본 결과, pH 2, 4, 6 및 8 처리구의 경우 무처리구와 유사한 항산화능을 보여 높은 pH 안정성을 나타냈으나, pH 10 처리구의 경우 89%의 라디칼 소거능과 20 mg/g의 총 페놀화합물 함량을 보여 다소 감소된 항산화능을 보였다. 이상의 결과를 종합해 볼 때, 패 70% 발효주정 추출물은 높은 수율과 항산화능을 가지며 열 및 pH에 대해 높은 안정성을 가져 식품 산업에 유용하게 사용 될 수 있을 것으로 사료 된다.

Keywords

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