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Extraction of Polyphenols from Apple Peel Using Cellulase and Pectinase and Estimation of Antioxidant Activity

Cellulase와 Pectinase를 이용한 사과껍질 폴리페놀 추출 및 항산화 활성 평가

  • Park, Min-Kyung (Dept. of Human Nutrition and Food Science, Chungwoon University) ;
  • Kim, Cherl-Hyun (Dept. of Animal Resource & Science, Dankook University)
  • 박민경 (청운대학교 식품영양학과) ;
  • 김철현 (단국대학교 생명자원과학대학)
  • Published : 2009.05.29

Abstract

The effect of cellulolytic (Viscozyme) and pectolytic (Pectinex) enzyme treatments on extraction of total polyphenol and antioxidant activity of extract from apple peel have been examined. Extraction was carried out with a dosage of 0.1, 0.25, 0.5, 1 and 2% (v/v) of Viscozyme, Pectinex and Viscozyme+Pectinex at $30{\sim}50^{\circ}C$ for $12{\sim}24$ hours. Total polyphenol contents (mg/mL) of extracts obtained with 2% of Viscozyme, Pectinex or Viscozyme+Pectinex treatment for 12 hours were $0.30{\pm}0.02$, $0.16{\pm}0.01$, and $0.33{\pm}0.02$ at $30^{\circ}C$, $0.34{\pm}0.01$, $0.19{\pm}0.01$, and $0.35{\pm}0.02$ at $40^{\circ}C$ and $0.34{\pm}0.01$, $0.22{\pm}0.01$, and $0.38{\pm}0.02$ at $50^{\circ}C$ respectively. The result shows that Viscozyme was more effective than Pectinex at all experimental temperatures, and Viscozyme+Pectinex resulted in the highest phenolic content at $50^{\circ}C$. Antioxidant activities determined by DPPH, ABTS and FRAP assays were increased with concentrations of extracts produced by 2% of Viscozyme+Pectinex treatment, which ranged from 0.10 to 0.40 vit. C eq mM for $5{\sim}25\;mg$ of dried matters, from 0.09 to 0.28 vit. C eq mM for $1{\sim}5\;mg$ of dried matters, and from 0.06 to 1.85 $FeSO_4$ eq mM for $1{\sim}5\;mg$ of dried matters, respectively.

본 연구에서는 cellulase와 pectinase 활성을 가진 Viscozyme과 Pectinex를 이용하여 사과껍질로부터 폴리페놀을 추출하고 추출액의 항산화활성 정도를 알아보았다. 건조하지 않은 사과껍질과 증류수를 1:1(w/v)로 혼합하여 마쇄한 후 Viscozyme과 Pectinex를 0.1%, 0.2%, 0.5%, 1% 및 2% (v/v)로 개별 또는 혼합처리하고 $30^{\circ}C{\sim}50^{\circ}C$에서 12시간과 24시간 반응시킨 후 총 페놀 함량을 측정하였다. 총 페놀함량은 효소농도와 반응온도에 따라 증가하였으며, 2% 농도로 12시간 처리한 추출액의 총 페놀 함량(mg/mL)을 온도별로 비교하면 $30^{\circ}C$에서는 Viscozyme, Pectinex 및 Viscozyme+Pectinex 처리구가 각각 $0.30{\pm}0.02$, $0.16{\pm}0.01$$0.33{\pm}0.02$, $40^{\circ}C$에서는 각각 $0.34{\pm}0.01$, $0.19{\pm}0.01$$0.35{\pm}0.02$, $50^{\circ}C$에서는 각각 $0.34{\pm}0.01$, $0.22{\pm}0.01$$0.38{\pm}0.02$로 나타났다. 모든 온도에서 Viscozyme이 Pectinex보다 월등히 효과적이며(p<0.01), $50^{\circ}C$에서 처리한 경우 Viscozyme+Pectinex가 Viscozyme보다 효과적이었다(p<0.05). 그러나 12시간과 24시간에서의 유의적 함량차이는 없어 효소반응이 12시간 전에 최대를 이룬 것으로 사료된다. Viscozyme+Pectinex를 2% 농도로 혼합처리하고 $50^{\circ}C$에서 12시간 반응시킨 사과껍질 효소추출액의 항산화활성을 DPPH, ABTS(TEAC) 및 FRAP법으로 측정한 결과 시료농도가 증가함에 따라 항산화활성도 비례적으로 증가하는 것으로 확인되었다.

Keywords

References

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