Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Activities of Extracts from Fermented Black Jujube

발효 흑대추 추출물의 항산화 효과

  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine ＆ Nutrition, Daegu Haany University) ;
  • Nam, Hak-Sik (Faculty of Herbal Food Cuisine ＆ Nutrition, Daegu Haany University) ;
  • Yoon, Kyung Young (Department of Food ＆ Nutrition, Yeungnam University) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine ＆ Nutrition, Daegu Haany University)
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 남학식 (대구한의대학교 한방식품조리영양학부) ;
  • 윤경영 (영남대학교 식품영양학과) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부)
  • Received : 2012.09.20
  • Accepted : 2012.11.09
  • Published : 2012.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to analyze the antioxidant activities of fermented black jujube and to compare these with those of dried jujube, for the development of functional materials. The antioxidative activities of dried jujube and fermented black jujube extracts were analyzed by electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide-dismutase-(SOD)-like activity by pyrogallol, nitrite-scavenging ability, and xanthin oxidase. The yield of the fermented black jujube extracts was higher than that of the dried jujube extracts, and that of the ethanol extracts was higher than that of the hot-water extracts. The total phenol contents of the hot-water extracts from fermented black jujube were higher. The EDA values of the hot-water and ethanol extracts from fermented black jujube and dried jujube increased with an increase in extract concentration, and were about 85% in a $1000{\mu}g/mL$ extract concentration. The SOD-like activity increased with an increase in extract concentration. The SOD-like activity of the hot-water extract from fermented black jujube was higher than that of the other extracts. The nitrite-scavenging ability at pH 1.2 of the hot-water extracts from dried jujube was higher than that of the other extracts. The xanthine oxidase inhibitory activities of the hot-water and ethanol extracts from fermented black jujube were higher than those of the other extracts, and increased along with the concentrations of the extracts.

본 연구는 건대추와 건대추를 이용하여 온도 $50^{\circ}C$, 습도 90%의 항온항습기에서 숙성시켜서 제조한 발효 흑대추의 열수 및 에탄올 추출물에 항산화성을 평가함으로서 대추의 식품학적인 기능성을 검토하고자 하였다. 건대추와 발효 흑대추의 열수 및 70% 에탄올 추출물의 수율은 발효 흑대추 추출물에서 높았으며, 70% 에탄올 추출물이 열수 추출물에 비해 높았다. 총 폴리페놀 함량은 흑대추 추출물에서 높게 나타났으며, 열수 추출물이 70% 에탄올 추출물보다 높은 함량을 보였다. 전자공여능은 건대추와 발효 흑대추의 추출물의 열수 및 에탄올 $1,000{\mu}g/mL$의 농도에서 각각 85.0% 이상의 전자공여능을 보였고, SOD 유사활성능은 발효 흑대추 추출물이 건대추 추출물에 비해 높았으며, 대체적으로 열수 추출물에서 높게 나타났다. pH 1.2에서의 아질산염 소거능은 에탄올 추출물에 비해 열수 추출물에서 높았으며, 발효 흑대추보다 건대추 추출물에서 높게 나타났다. Xanthine oxidase 저해활성은 건대추 및 흑대추 추출물의 농도가 증가함에 따라 증가하였으며, 열수 및 에탄올 추출물에서는 건대추에 비해 발효 흑대추 추출물의 저해활성이 높았다. 이상의 결과로 발효 흑대추의 열수 및 에탄올 추출물에서 높은 항산화 활성을 확인 할 수 있었으며, 발효 흑대추는 우수한 기능성 식품으로서의 가능성을 확인할 수 있었다.

Keywords

References

  1. Choi KS (1990) Changes in physiological and chemical characteristics of jujube fruits var. bokjo during maturity and postharvest ripening(in Korean). J Resour Develop, 9, 47-53
  2. Shin SR, han JP, Lee SH, Kang MJ, Kim KS, Lee KH (1999) Changes in the components of dried jujube fruit by drying methods. Korean J Postharvest Sci Technol, 6, 61-65
  3. Bal JS, Jawanoda JS, Singh SN (1979) Development physiology of ber (Zizyphus mauritina) var. urman. IV. Change in amino acids and sugar(sucrose, glucose and fructose) at different stages of fruit ripening. India FD Pckr, 33, 3335-3337
  4. Zryaev R, Irgasheve T, Israilov IA, Abdullaev ND, Yunusov MS, Yunusov S (1977) Alkaloids of Ziziphus jujuba structure of yuziphine and yuzirine. Khim Prir Soedin, 2, 239-243
  5. Okamura N, Nohara T, Yagi A, Nishioka I (1981) Studies of dammarane-type saponin of Zizyphus fructus. Chem Pharm Bull, Japan, 29, 675-683
  6. Yagi A, Okamura N, Haraguchi Y, Noda K, Nishioka I (1978) Studies on the constituents of Zizyphi frutus. Chem Pharm Bull, Japan, 26, 1798-1802 https://doi.org/10.1248/cpb.26.1798
  7. Cyong JC, Takahashi M (1982) Identification of guanosine 3':5'-mono phosphate in the fruit of Zizyphus jujuba. Phytochem, 21, 1871-1874 https://doi.org/10.1016/0031-9422(82)83005-7
  8. Na HS, Kim KS, Lee MY (1996) Effect of jujube methanol extract on the hepatotoxicity in $CCl_{4}$-treated rats. J Korean Soc Food Sci Nutr, 25, 839-845
  9. Lee YG, Cho SY (1995) Effect of jujube methanol extract on benzo(a)pyrene induced hepatotoxicity. J Korean Soc Food Sci Nutr, 24, 127-132
  10. Choi KS, Kwon KI, Lee JG, Lee RK (2003) Studies on the chemical compositions and antitumor activities of jujube tea products. J Resour Develop, 22, 23-29
  11. Park BH, Chae KY, Hong JS (2008) Physicochemical characteristics of jujube concentrates prepared by boiling. J East Asian Soc Dietary Life, 18, 190-197
  12. Park YH, Chang SK (1997) Screening of inhibitory effect of edible mushrooms on tyrosinase and isolation of active component. J Food Hyg Safety, 12, 195-199
  13. Lee SO, Lee J, Yu MH, Im HG, Lee IS (2005) Total polyphenol contents and antioxidant activities of methanol extracts from vegetables produced in Ullung island. Korean J Food Sci Technol, 37, 233-240
  14. Park YS, Jang HG (2003) Lactic acid fermentation and biological activities of rubus coreanus. J Korean Soc Agric Chem Biotechnol, 46, 367-375
  15. Jeong MH, Choi WY, Seo YC, Kang HY, Choi GP, Lee HY (2010) Anticancer activity of Acer mono wood extracted by ultra high pressure extraction process. Korean J Medicinal Crop Sci, 18, 157-167
  16. Biesalski HK (2002) Free radical theory of aging. Curr Opin Clin Nutr, 5, 5-10 https://doi.org/10.1097/00075197-200201000-00002
  17. Yu BP (1996) Aging and oxidative stress: Modulation by dietary restriction. Free Radical Bio Med, 21, 651-668 https://doi.org/10.1016/0891-5849(96)00162-1
  18. Kim SS, Ha JH, Jeong MH, Ahn JH, Yoon WB, Park SJ, Seong DH, Lee HY (2009) Comparison of biological activities of fermented Codonopsis lanceolata and fresh Codonopsis lanceolata. Korean J Medicinal Crop Sci, 17, 280-285
  19. Singleton VL, Rossi A (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult, 16, 144-158
  20. Blois ML (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1224 https://doi.org/10.1038/1811199a0
  21. Marklund S, Marklund G (1974) Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur J Biochem, 47, 469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  22. Kato H, Lee IE, Chuyen NV, Kim SB, Hayase F (1987) Inhibitory of nitrosamine formation by nondilyzable melanoidins. Agric Biol Chem, 51, 1333-1338 https://doi.org/10.1271/bbb1961.51.1333
  23. Stirpe F, Corte ED (1969) The regulation of rat liver xanthine oxidase. J Biol Chem, 244, 3855-3861
  24. Kim YJ (2010) Antioxidant and anticancer effect of dried jujube sarcocarp, seed and leaf extracted with different solvents. Master Thesis graduate School of Daegu Haanny University, p 14
  25. Lee KD, Kim JS, Bae JO, Yoon HS (1992) Antioxidative effectiveness of water extract and ether in wormwood (Artemisiamontana pampan). J Korean Soc Food Sci Nutr, 21, 17-22
  26. Jeong HJ, Park SB, Kim S, Kim HK (2007) Total polyphenol content and antioxidative activity of wild grape(Vitiscoignetiae) extracts depending on ethanol conentractions. J Korean Soc Food Sci Nutr, 36, 1491-1496 https://doi.org/10.3746/jkfn.2007.36.12.1491
  27. Kawaguchi K, Mizuno T, Aida K, Uchino K (1997) Hesperidin as an inhibito of lipases from porcine pancreas and pseudomonas. Bio Sci Biotechnol Biochem, 61, 102-104 https://doi.org/10.1271/bbb.61.102
  28. Cha JY, Kim SY, Jeong SJ, CHO YS (1999) Effects of hesperetin and naringenin on lipid concentration in oratic acid treated mice. Korean J Life Science, 9, 389-394
  29. Joo KJ, Kim HK (2005) Antioxidative capacity and total phenolic compounds of methanol extract from Zizyphus jujube. J Korean Soc Food Sci Nutr, 34, 750-754 https://doi.org/10.3746/jkfn.2005.34.6.750
  30. Woo KS, Lee SH, Noh JW, Hwang IG (2009) Optimization of extraction conditions for dried jujube by response surface methodology. J Korean Soc Food Sci Nutr, 38, 244-251 https://doi.org/10.3746/jkfn.2009.38.2.244
  31. Ye EJ, Kim SJ, Nam HS, Park EM, Bae MJ (2010) Physiological evaluation of korean mountain ginseng and korean mountain ginseng leaf tea. Korean J Food Culture, 25, 350-356
  32. Lee SE, Kim YS, Kim JE, Bang JK, Seong NS (2004) Antioxidant activity of Ulmus davidiana var. Jiponica N and Hemipteleae davidii P. Korean J Medicinal Crop Sci, 12, 321-327
  33. Harman D (1956) A theory based on free radical and radiation chemistry. J Gerontol, 11, 298-307 https://doi.org/10.1093/geronj/11.3.298
  34. Song HS, Kim DP, Jung YH, Lee MK (2007) Antioxidant activies of red hamcho(Salicornia herbacea L.) against lipid peroxidantion and the formation of radicals. Korean J Food Nutr, 20, 150-157
  35. Park YB, Lee TG, Kim WK, Do JR, Yeo SG, Park YH, Kim SB (1995) Characteristics of nitrite scavenger derived from seeds of Cassia tara L. Korean J Food Sci Technol, 27, 124-128
  36. Kang YH, Park YK, Lee GD (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Tech, 28, 232-239
  37. Storch I, Ferber E (1988) Detergent-amplified chemiluminescence of Iucigenin for determination of superoxide amino production by NADPH oxidase and xanthine oxidase. Anal Biochem, 169, 262-267 https://doi.org/10.1016/0003-2697(88)90283-7
  38. Stirpe F, Corte ED (1969) The regulation of rat liver xanthine oxidase. J Biol Chem, 244, 3855-3861

Cited by

  1. Antioxidant and antimicrobial activities of black Doraji (Platycodon grandiflorum) vol.20, pp.4, 2013, https://doi.org/10.11002/kjfp.2013.20.4.510
  2. Optimization of Processing Condition for Antioxidant Activities from Aged Black Ginger Using Response Surface Methodology vol.54, pp.6, 2020, https://doi.org/10.14397/jals.2020.54.6.99
  3. 숙성 조건에 따른 흑생강의 이화학적 특성 및 항산화 활성 vol.52, pp.6, 2020, https://doi.org/10.9721/kjfst.2020.52.6.573
  4. A Study on the Fabrication of an Effective Natural Substance Based on Schisandra chinensis Extracted Fermentation vol.14, pp.None, 2012, https://doi.org/10.2147/ccid.s336280