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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant Activity of Hwangki and Beni-Koji Extracts and Mixture

황기와 홍국추출물 및 혼합물의 항산화 활성

  • Kim, Jae-Won (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Kim, Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 김재원 (대구가톨릭대학교 식품가공학) ;
  • 김순동 (대구가톨릭대학교 식품가공학) ;
  • 윤광섭 (대구가톨릭대학교 식품가공학)
  • Received : 2010.09.03
  • Accepted : 2010.11.29
  • Published : 2011.01.31
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Abstract

This study was conducted to evaluate the antioxidant activity of liquid beni-koji (LBK), 70% ethanol extracts of beni-koji (EEB) and water extract of Hwangki (WEH). The yields of freeze dried powder of LBK, EEB and WEH were 32.17 g/L, 23.61 g/kg and 196.33 g/kg, respectively. Electron donating ability at 1% (w/v) of LBK, EEB and WEH were 82.67%, 15.71% and 8.60%; reducing power (OD700) were 2.06, 1.64 and 0.45, respectively. SOD-like activities were 24.32%, 11.11%, and 17.94%; nitrite scavenging activities were 74.92%, 72.31% and 31.83%, respectively. TBARS (%) were in order of LBK (69.65%)> EEB (67.32%)> WEH (4.42%). Electron donating ability at 1% (w/v) of EEB : WEH (1:1, w/w. EW), LBK : WEH (1:1, w/w. LW), EEB : LBK: WEH (1:1:1, w/w. ELW) were 14.58%, 60.66% and 20.42%; reducing power ($OD_{700}$) were 1.06, 2.01 and 1.71; SOD-like activities were 18.50%, 26.94% and 18.25%, respectively. While nitrite scavenging activities and TBARS (%) of ELW was higher than those of other materials. Total polyphenol content of LBK, EEB, WEH, EW, LW, ELW were 3.98%, 3.61%, 3.02%, 3.23%, 3.46% and 3.38%; total flavonoid content were 0.89%, 3.91%, 0.30%, 2.59%, 0.46% and 2.33%, respectively. In conclusion, this study provides experimental evidence that mixture of LBK, EEB and WEH could be used as a source of antioxidant ingredients in the food industry.

홍국 70% 에탄올추출물(EEB)과 M. pilosus 배양여액(LBK) 및 황기 열수추출액(WEH)과 상호혼합액의 항산화 활성을 조사하였다. LBK, EEB 및 WEH 동결건조 분말의 수율은 32.17 g/L, 23.61 g/kg 및 196.33 g/kg이었다. 1%에서의 전자공여능은 LBK(82.67%)가 EEB(15.71%) 및 WEH(8.60%)보다 높았으며 EEB:WEH(1:1, w/w: EW)는 14.58%, LBK:WEH(1:1, w/w: LW)는 60.66%, EEB:LBK:WEH(1:1:1, w/w: ELW)는 20.42%이었다. 환원력은 전자공여능의 결과와 유사하였다. SOD 유사활성은 LBK(21.35%), WEH(17.94%) EEB(11.11%) 순이었으며, 혼합액에서는 EW 18.50%, LW 26.94%, ELW 18.25%이었다. 아질산염소거능은 LBK 74.92%, EEB 72.31%, WEH 31.83%, ELW 70.04%, LW 57.86%, EW 51.75%이었다. 지질산패 억제능은 LBK 71.65%, EEB 72.31%, WEH 31.83%, ELW 70.04%, LW 57.86%, EW 51.75%이었다. 총 폴리페놀 함량은 LBK 3.98% (w/w), EEB 3.61%(w/w), WEH 3.02%(w/w), LW 3.46%, ELW 3.38%이었다. 총 플라보노이드 함량은 EEB(3.91%, w/w)가 LBK(0.89%, w/w) 및 WEH(0.30%, w/w)보다 높았으며, EW 2.59%, LW 0.46%, ELW 2.33%이었다. 이상의 결과, 황기 및 홍국 추출물과 그 혼합물은 이를 구성하는 개별소재 추출물의 항산화능과 대등하거나 오히려 높은 활성을 나타냄으로써 식품의 기능성 증진용 소재로서의 활용이 기대된다.

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