Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physiological Activities of Mulberry Leaf and Fruit Extracts with Different Extraction Conditions

용매에 따른 뽕잎과 오디의 생리활성 효과

  • Published : 2009.06.30
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Abstract

Physiological activities in mulberry leaf and fruit were examined. Electron-donating ability (EDA), tyrosinase activity, SOD-like action (SOD), angiotensin I-converting enzyme-(ACE) inhibitory activity,and nitrite-scavenging ability of mulberry leaf and fruitextracted with water, with 50% (v/v) or with 100% ethanol, were measured. The EDA of mulberry leaf and fruit extracted with water or 50% (v/v) ethanol were greater (by 65.72-81.30%) than that with the 100% ethanol extract, whereas the activities of both former extracts were lower than those with 1.0% and 0.1% (both w/v) L-ascorbate solutions. The SOD-like activities of water, 50% (v/v) and 100% ethanol extracts of all samples were 24.13.26.80% lower than those of 1.0% and 0.1% (both w/v) L-ascorbate solutions. Nitrite-scavenging activity at pH 1.2 was observed in all extracts. The results further our understanding of the physiological activities of mulberry leaf and fruit extracts.

뽕잎과 오디를 물, 50% 에탄올, 100% 에탄올 용매를 이용하여 microwave로 추출하여 이의 생리활성을 측정하였다. 뽕잎과 오디의 전자공여작용의 측정결과 모두 용매별 차이를 보였으며, 물과 50% 에탄올 추출물에서 $65.22{\sim}81.77%$로 높은 활성을 보였다. Tyrosinase는 $20.25{\sim}21.13%$로 20% 내외의 결과를 보였으며 용매별 차이는 없었다. SOD 유사활성 측정결과 뽕잎과 오디 모두 에탄올 농도가 증가할수록 활성이 감소하는 경향을 보여 물 추출물의 활성이 높게 나타났다. ACE 저해작용의 경우 모든 추출물에서 뽕잎보다 오디의 활성이 높게 나타났다. 전자공여작용, tyrosinase저해작용, SOD 유사활성 모두 물과 50% 에탄올 추출구에서 상대적으로 높은 활성을 보였으나, ACE 저해 작용의 경우 100% 에탄올 추출구에서 가장 높은 활성을 보였다. 아질산염 소거능은 pH의 증가에 따라 그 활성이 감소하는 경향을 보였다. 결론적으로 뽕잎과 오디 추출구의 경우 SOD 유사활성, 티로시나제 저해 효과, ACE 저해활성, 아질산염 소거작용에서는 낮은 결과를 보였지만 어느 정도의 활성을 보였으며, 우수한 전자공여작용이 있는 것으로 판단되므로 추출 시 시료의 양이나 추출물의 농도를 조금씩 높여 준다면 천연 항산화제로서의 이용가능성을 높일 수 있을 것으로 판단되었다.

Keywords

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