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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Radical Scavenging and Anti-obesity Effects of Various Extracts from Turmeric (Curcuma longa L.)

추출용매에 따른 울금 추출물의 라디칼 소거능 및 항비만 효과

  • Park, Jeongjin (Div. of Food and Nutrition, Chonnam National University) ;
  • Lee, Jeongmin (Dept. of Medical Nutrition, Kyung Hee University) ;
  • Jun, Woojin (Div. of Food and Nutrition, Chonnam National University)
  • 박정진 (전남대학교 식품영양과학부) ;
  • 이정민 (경희대학교 의학영양학과) ;
  • 전우진 (전남대학교 식품영양과학부)
  • Received : 2013.11.26
  • Accepted : 2013.12.03
  • Published : 2013.12.31
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Abstract

In the present study, the levels of phenolic compounds and flavonoids, as well as activities of radical scavenging (DPPH and ABTS radical scavenging activity) and anti-obesity were assessed with cold water (CLC), hot water (CLH), and methanolic (CLM) extracts of Curcuma longa L. (turmeric). Our results showed that the phenolic compounds of CLC, CLH and CLM were $3.68{\pm}0.80%$, $3.94{\pm}0.74%$ and $9.01{\pm}0.73%$, respectively. The DPPH and ABTS radical scavenging activities of the CLM were significantly higher than that of the water extracts (CLC and CLH). During the adipocyte differentiation, the treatment of CLM more significantly inhibited lipid accumulation in 3T3-L1 cells than that of the water extracts. These results indicate that the stimulation of radical scavenging potential and the inhibition of adipogenesis were brought on by the lipophilic compounds of turmeric.

본 연구에서는 울금 냉수, 열수 및 메탄올 추출물의 총 폴리페놀 및 플라보노이드 함량, 라디칼 소거활성 및 항비만 활성을 평가하였다. 총 폴리페놀 함량은 울금의 냉수, 열수 및 메탄올 추출물에서 각각 $3.68{\pm}0.80%$, $3.94{\pm}0.74%$와 $9.01{\pm}0.73%$로 나타났으며 플라보노이드 함량 역시 물 추출물에 비해 메탄올 추출물에서 $6.88{\pm}0.44%$로 높게 나타났다. 또한 DPPH 및 ABTS 라디칼 소거능 결과로부터 울금의 메탄올 추출물은 높은 항산화 활성을 보유하고 있음을 확인하였다. 울금 추출물들을 3T3-L1 전지방세포에 분화유도물질과 함께 처리했을 때, 메탄올 추출물은 분화과정 중 세포내 지방축적을 유의적으로 감소시키는 것으로 나타났다. 이상의 결과로부터 울금 메탄올 추출물은 높은 항산화 활성을 보유하고 있으며, 이는 메탄올 추출물이 전지방세포에서 지방세포로의 분화를 유의적으로 감소시키는 결과에 영향을 미치는 것으로 추정된다.

Keywords

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