Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

In vitro Antioxidant Activities of Cocoa Phenolics

코코아 폴리페놀 성분의 in vitro 항산화 활성

  • Jeong, Chang-Ho (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Gwi-Nam (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kwak, Ji-Hyun (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kim, Ji-Hye (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Choi, Sung-Gil (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Shim, Ki-Hwan (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Heo, Ho-Jin (Department of Food Science and Biotechnology, Institute of Agriculture and Life Science, Gyeongsang National University)
  • 정창호 (경상대학교 농업생명과학대학 식품공학과, 농업생명과학연구원) ;
  • 최귀남 (경상대학교 농업생명과학대학 식품공학과, 농업생명과학연구원) ;
  • 곽지현 (경상대학교 농업생명과학대학 식품공학과, 농업생명과학연구원) ;
  • 김지혜 (경상대학교 농업생명과학대학 식품공학과, 농업생명과학연구원) ;
  • 최성길 (경상대학교 농업생명과학대학 식품공학과, 농업생명과학연구원) ;
  • 심기환 (경상대학교 농업생명과학대학 식품공학과, 농업생명과학연구원) ;
  • 허호진 (경상대학교 농업생명과학대학 식품공학과, 농업생명과학연구원)
  • Published : 2010.02.27
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Abstract

The contents and antioxidant activities of various polyphenolic fractions from commercial cocoa powder were investigated. Total phenolics extracted by 0.01 M HCl, ethyl acetate, and acidic methanol, from an 80% (v/v) methanolic extract of cocoa, were 19.25, 202.24, and 295.83 mg/g, respectively. Each fraction was capable of scavenging DPPH radicals in a concentration-dependent manner. Among the various fractions, the acidic methanol fraction had the highest ABTS radical scavenging ability. The reducing power of the 0.01 M HCl, ethyl acetate, and acidic methanol fractions were 0.44, 3.15, and 3.87, respectively, at 1,000 ${\mu}g/mL$. Antioxidant activities, as assessed by $\beta$-carotene bleaching and linoleic acid autoxidation, of the various phenolic fractions from cocoa decreased in the order acidic methanol > ethyl acetate > 0.01 M HCl. Inhibition of $\beta$-carotene bleaching mediated by the acidic methanol fraction was similar to that of the ethyl acetate fraction. The values were 60.18% and 58.97%, respectively, at 1,000 ${\mu}g/mL$. Therefore, cocoa and cocoa-containing products may contain natural antioxidants useful in prevention of diseases associated with aging.

본 연구에서는 국내에서 시판되는 코코아 분말로부터 polyphenol 분획물의 다양한 in vitro 항산화활성을 조사하였다. 코코아 80% 메탄올 추출물로부터 분리한 0.01N 염산, 에틸아세테이트 및 산성 메탄올 분획물의 총 페놀화합물 함량은 각각 19.25, 202.24 및 295.83 mg/g이었다. 코코아 용매분획물의 DPPH 라디칼 소거활성을 농도의존적인 경향을 보였으며, ABTS 라디칼 소거활성은 산성 메탄올 분획물에서 가장 높은 활성을 보였다. 0.01 N 염산, 에틸아세테이트 및 산성메탄올 분획물의 농도 1,000 ${\mu}g/mL$에서 환원력은 각각 0.44, 3.15 및 3.87이었다. $\beta$-carotene 표백저해 및 자동산화억제에 대한 코코아 용매분획물의 활성은 산성 메탄올, 에틸아세테이트 및 0.01 N 염산 분획물 순이었으며, 에틸아세테이트와 산성 메탄올 분획물의 농도 1,000 ${\mu}g/mL$에서 $\beta$-carotene 표백저해활성은 각각 58.97과 60.18%로 유사한 활성을 보였다. 따라서 이 실험의 결과로 볼 때, 코코아 함유 제품은 내재 polyphenol 성분으로부터 기인되는 우수한 항산화 활성으로 인해 노화관련 질병을 예방/억제할 수 있는 매우 유용한 식품 소재로서 그 활용가능성이 우수할 것으로 판단된다.

Keywords

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