Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Component Analysis and Antioxidative Activity of Castanopsis cuspidata var. sieboldii Nut

구실잣밤나무 열매의 성분분석 및 항산화활성 평가

  • Lee, Seung-Je (Department of Food Science and Technology, and Functional Food Research Center, College of Agriculture and Life Science, Chonnam National University) ;
  • An, Ki-Wan (Division of Forest Resources and Landscape Architecture, College of Agriculture and Life Science, Chonnam National University) ;
  • Choi, Tae-Soo (Division of Forestry Income, Jeollanam Provincial Government) ;
  • Jung, Hyeong-Seok (Department of Hotel & Culinary Art, College of Cheongam) ;
  • Moon, Jea-Hak (Department of Food Science and Technology, and Functional Food Research Center, College of Agriculture and Life Science, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science and Technology, and Functional Food Research Center, College of Agriculture and Life Science, Chonnam National University)
  • 이승제 (전남대학교 식품공학과.전남대학교 기능성식품연구센터) ;
  • 안기완 (전남대학교 산림자원조경학부) ;
  • 최태수 (전남도청 산림소득과) ;
  • 정형석 (순천청암대학 호텔조리학과) ;
  • 문제학 (전남대학교 식품공학과.전남대학교 기능성식품연구센터) ;
  • 박근형 (전남대학교 식품공학과.전남대학교 기능성식품연구센터)
  • Published : 2010.02.27
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Abstract

This study was carried out to investigate potential applications of the extract of Castanopsis cuspidata var. sieboldii $N_{AKAI}$ nut as a functional food ingredient. The pH and $^{\circ}Brix$ of nut were 6.43 and 3.17, respectively. L, a and b values as Hunter's color were 83.07, 1.49 and 10.48, respectively. Total content of monosaccharide was 54.26 mg% and organic acids were composed of oxalic acid 495.37 mg%, formic acid 200.03 mg%, malic acid 93.65 mg%, citric acid 27.80 mg%, and succinic acid 16.61 mg%. Total phenolic contents in various solvent extracts were as follows: water 27.69 mg%, 75% ethanol 16.50 mg%, ethyl acetate 16.50 mg%, and methanol 10.30 mg%. The antioxidant activity ($SC_{50},\;{\mu}g/mL$) of the nut extracts by various solvents was in the order of ethyl acetate 74.88 > methanol 155.00 > n-hexane 213.33 > ethanol 249.33 > butanol 274.78 > chloroform 314.67 > 75% ethanol 848.33 > water extracts 869.67. The results indicated that the extract of C. cuspidata nut contained a potential food ingredient.

난대성 상록활엽수종의 자원화 및 식품 소재화 탐색을 목적으로 구실잣밤나무(Castanopsis cuspidata var. sieboldii $N_{AKAI}$) 열매(구실잣밤) 추출물의 수율, pH, 당도, 색도, 구성당, 유기산 함량, 페놀 함량 및 항산화활성을 검정하였다. 각 용매에 대한 추출물의 수율은 물 추출물에서 3.6%로 가장 높았고, pH는 6.43의 중성값을 보였으며, 당도는 3.17 $^{\circ}Brix$를 나타내었다. 색도 중 L값은 83.07, a값은 1.49 그리고 b값은 10.48을 나타내었다. 구성당의 조성 및 함량은 fructose 27.11 mg%, glucose 26.29 mg%, galactose 0.86 mg%로 나타났다. 유기산은 총 5종이 동정되었으며, oxalic acid(59.44%), formic acid (23.99%), malic acid (11.24%), citric acid (3.34%), succinic acid (1.99%) 순으로 나타났다. 총 페놀 함량은 물 추출물에서 27.69 mg% 수준으로 가장 높았고, DPPH radical-scavenging 활성은 대조구인 $\alpha$-tocopherol ($SC_{50}\;12.47{\mu}g/mL$)에 비해 낮은 수준이었으나 EtOAc 추출물($SC_{50}\;74.88{\mu}g/mL$)에서 가장 강한 활성을 보였다. 이와 같은 결과를 바탕으로 구실잣밤은 다양한 식품소재 및 기능성 소재로서의 활용성이 기대되었으며, 또 도토리의 대용 및 병용이 가능한 소재로서 실용화 가능성이 확인되었다.

Keywords

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