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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Flavonoid Component Changes and Antioxidant Activities of Fermented Citrus grandis Osbeck Peel

당유자 과피 발효물의 플라보노이드 성분 변화 및 항산화 활성

  • Hyon, Jae-Seok (Dept. of Food and Nutrition, Jeju College of Technology) ;
  • Kang, Sung-Myung (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Han, Sang-Won (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Kang, Min-Cheol (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Oh, Myung-Cheol (Dept. of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Oh, Chang-Kyung (Dept. of Tourism Hotel Culinary Art, Jeju College of Technology) ;
  • Kim, Dong-Woo (Central Research Center, Natural F&P Co., Ltd.) ;
  • Jeon, You-Jin (School of Marine Biomedicinal Sciences, Jeju National University) ;
  • Kim, Soo-Hyun (Dept. of Food Bioengineering, Jeju National University)
  • 현재석 (제주산업정보대학 식품영양과) ;
  • 강성명 (제주대학교 해양의생명과학부) ;
  • 한상원 (제주대학교 해양의생명과학부) ;
  • 강민철 (제주대학교 해양의생명과학부) ;
  • 오명철 (제주산업정보대학 관광호텔조리과) ;
  • 오창경 (제주산업정보대학 관광호텔조리과) ;
  • 김동우 ((주)네추럴 F&P 중앙연구소) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김수현 (제주대학교 식품생명공학과)
  • Published : 2009.10.31
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Abstract

In this study, we investigated the change of antioxidant activity and flavonoid contents by fermentation of Citrus grandis Osbeck peel (CGP) using the Saccharomyces cerevisiae (KCCM35053), comparing to unfermented CGP. Total flavonoid content in the fermented Citrus grandis Osbeck peel (FCGP) was 3,768 g/100 g sample and higher than that of CGP. The antioxidant activities of FCGP was determined by DPPH, hydroxyl, alkyl radicals, and hydrogen peroxide scavenging assays. FCGP showed higher activities than CGP in all scavenging assays. The $IC_{50}$ values of FCGP were 261.3 ${\mu}g$/mL for DPPH; 1,474 ${\mu}g$/mL for hydroxyl; 90.9 ${\mu}g$/mL for alkyl and 1,195 ${\mu}g$/mL for $H_2O_2$ in respective scavenging assays. Flavonoid compositions of both samples were determined by liquid chromatography/mass spectrometry (LC/MS). In the spectrum FCGP was similar to CGP in the contents of neohesperidin, naringin and an unknown No. 7 compound, but some unknown compounds (No. 1, 2, 4, 5, 6) were higher than CGP in each flavonoid contents. Therefore, the fermentation of CGP could increase the contents of unknown compound and improved antioxidant activities.

당유자 과피를 식품미생물인 효모를 이용하여 발효 후 80% 에탄올로 추출하여 발효 전과 후의 플라보노이드 함량 및 성분 변화와 항산화 활성의 차이를 비교 분석하였다. LC/MS를 통한 플라보노이드 분석 결과, 발효 후 추출물에서 neohesperidin과 naringin의 함량 변화는 큰 차이가 없었으나, hesperidin과 일부 플라보노이드 성분은 감소하였으며, 특히 3',4',5',5,7-pentamethoxyflavone은 발효 후에 그 함량이 크게 감소하였다. 이에 반하여 친수성 unknown 화합물들이 크게 증가하는 것을 LC/MS을 통하여 확인할 수 있었다. 이는 효모를 통한 발효과정 중에 플라보노이드 성분이 다른 형태로 전환되었으며, 이렇게 전환되어진 성분들을 함유한 FCGP는 CGP보다 DPPH, hydroxyl, alkyl 및 hydrogen peroxide 소거활성 등과 같은 항산화 활성을 크게 증가시켰다. 결론적으로 효모를 이용하여 당유자 과피를 발효시킴으로써 생리활성 성분의 일부를 전환시킴으로써 항산화 활성 등과 같은 기능성을 향상시킬 수 있어, 향후 당유자 과피의 발효에 의한 다양한 건강기능식품으로서의 개발이 가능한 것으로 사료된다.

Keywords

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