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

  • 제42권4호
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  • Pages.527-533
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  • 2013
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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추출조건이 해동피 열수 추출물의 항산화 효과에 미치는 영향

Antioxidant Activity of Water-soluble Extracts from Kalopanacis cortex

  • 양훈석 (부경대학교 식품공학과) ;
  • 이양봉 (부경대학교 식품공학과) ;
  • 유병진 (강릉원주대학교 식품영양학과)
  • Yang, Hoon-Suk (Dept. of Food Science and Technology, Pukyong National University) ;
  • Lee, Yang-Bong (Dept. of Food Science and Technology, Pukyong National University) ;
  • Yoo, Byung-Jin (Dept. of Food and Nutrition, Gangnung-Wonju National University)
  • 투고 : 2012.09.28
  • 심사 : 2013.03.27
  • 발행 : 2013.04.30
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초록

해동피 항산화 물질을 추출하기 위한 열수 추출조건을 냉장처리 여부, 추출온도 및 추출시간을 달리하여 검토하였다. 이러한 조건을 달리하여 추출된 추출물의 총 폴리페놀 화합물의 함량, DPPH radical 소거능 및 HRSA를 측정하였다. 그 결과 총 폴리페놀 함량은 냉장처리 후 추출온도 $95^{\circ}C$, 추출 15시간에서 $612{\mu}g/mL$로써 가장 높았다. DPPH radical 소거능은 냉장처리 후 추출온도 $95^{\circ}C$, 추출 15시간에서 가장 높은 78.8%이었고 대조구인 ascorbic acid의 70.2%보다 높게 나타났다. HRSA는 냉장처리 후 추출온도 $95^{\circ}C$, 추출 15시간에서 ascorbic acid 56.6%보다 높은 69.0%로 가장 높게 나타났다. 따라서 이상의 열수추출에 의한 해동피의 항산화성 활성 및 그 최적 조건을 확립한 것으로 향후 해동피의 기능성식품으로서의 이용개발을 위한 중요한 자료로 이용될 수 있음을 보여 주고 있다.

In this study, we established the optimal conditions for obtaining water-soluble extracts with antioxidant activity from Kalopanacis cortex. The extraction conditions tested included cold treatment, extraction time (1, 5, 10, 15, and 24 h), and extraction temperature (55, 75, and $95^{\circ}C$). The highest total polyphenol compound content from water soluble extracts ($612{\mu}g/mL$) was obtained at $95^{\circ}C$ for 15 h after cold treatment. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenger activity was also highest (78.8%) under these conditions, which was comparable to 70.2% of ascorbic acid. The hydroxyl radical scavenging activity (HRSA) was also highest (69.0%) under these conditions, stronger than 56.6% of ascorbic acid. These results may provide critical evidence supporting the use of Kalopanacis cortex as a source of antioxidants in functional foods.

키워드

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