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

  • 제39권5호
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  • Pages.648-654
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  • 2010
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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향신료 메탄올 추출물의 항산화 및 항균효과

Antioxidant and Antimicrobial Activities of Methanol Extracts from Spices

  • 손종연 (한경대학교 식품생물공학과.식품생물산업연구소)
  • Son, Jong-Youn (Dept. of Food and Biotechnology.Food & Biotechnology Research Center, Hankyong National University)
  • 투고 : 2010.01.27
  • 심사 : 2010.02.21
  • 발행 : 2010.05.31
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초록

본 연구에서는 메탄올로 추출한 향신료 추출물(생강, 마늘 양파, 산초 및 후추)의 총 페놀 및 총 플라보노이드 함량, 전자공여능, 아질산염 소거능, 항산화 및 항균효과에 대하여 비교, 조사하였다. 생강, 마늘, 양파, 산초 및 후추 메탄올 추출물의 총 페놀 함량은 각각 20.3, 10.0, 4.3, 6.6 및 12.8%이었으며, 총 flavonoid 함량은 각각 19.3, 1.0, 0.5, 3.4 및 7.9%이었다. 아질산염 소거능(2,000 ppm)은 생강(67.2%)> 후추 (56.8%)> 산초(39.7%)> 마늘(26.6%)> 양파(19.6%)의 순이었다. 항균효과의 경우, 생강 메탄올 추출물은 Bacillus cereus에 대해서, 마늘 추출물은 Salmonella enteritidis에 대해서 항균효과를 보였다. 양파 추출물은 모든 균에 대하여 항균효과를 보이지 않았다. DPPH radical 소거능은 ascorbic acid> 생강 추출물> BHT> 후추 추출물> 산초 추출물> 마늘 추출물> 양파 추출물의 순이었다. Linoleic acid 기질에서의 향신료 추출물(0.05%)의 항산화효과는 BHT (0.02%)> 생강> 산초> 후추> 마늘> $\alpha$-tocopherol(0.02%)> 양파의 순이었고, linoleic acid 에멀젼 기질에서의 항산화 효과는 BHT> $\alpha$-tocopherol> 생강> 후추> 산초> 마늘> 양파의 순이었다.

This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> $\alpha$-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> $\alpha$-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

키워드

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  2. Antioxidant and Antimicrobial Activities of Ethanol Extract from Six Vegetables Containing Different Sulfur Compounds vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.577
  3. Cyclophosphamide로 유발된 면역억제 마우스에서 생강의 면역 억제 효과 vol.32, pp.1, 2010, https://doi.org/10.17555/ksvc.2015.02.32.1.56
  4. 데치기 및 초고압 처리를 이용한 항균처리 마늘 및 생강의 살균 효과 연구 vol.50, pp.2, 2018, https://doi.org/10.9721/kjfst.2018.50.2.172
  5. Quality Characteristics of Yanggaeng Prepared with Traditional Korean Combined Beverage vol.29, pp.1, 2010, https://doi.org/10.17495/easdl.2019.2.29.1.67
  6. 과도한 운동 스트레스에 대한 숙성생강 추출물의 방어효과 vol.34, pp.4, 2010, https://doi.org/10.7732/kjpr.2021.34.4.362