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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Enhancement of Antioxidant Activities of Blueberry (Vaccinium ashei) by Using High-Pressure Extraction Process

초고압 처리가 블루베리의 항산화 증진에 미치는 영향

  • Park, Sung Jin (Dept. of Tourism Food Service Cuisine and Research Institute of Biomaterial, Hallym Polytechnic University,) ;
  • Choi, Young Bum (Agro Foodtech Holdings O'JEJU) ;
  • Ko, Jung Rim (Agro Foodtech Holdings O'JEJU) ;
  • Kim, Young Eon (Div. of Metabolism and Functionality Research, Korea Food Research Institute) ;
  • Lee, Hyeon Yong (Dept. of Food Science and Technology, Seowon University)
  • 박성진 (한림성심대학교 관광외식조리과/생물소재연구소) ;
  • 최영범 (농업법인회사(주)오'제주) ;
  • 고정림 (농업법인회사(주)오'제주) ;
  • 김영언 (한국식품연구원 대사기능연구본부) ;
  • 이현용 (서원대학교 식품공학과)
  • Received : 2013.10.21
  • Accepted : 2013.11.01
  • Published : 2014.03.31
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Abstract

We developed a method for improving the antioxidant activities of blueberry (Vaccinium ashei) extracts through an ultra high-pressure extraction process. Blueberries were subjected to water extraction at $60^{\circ}C$ and 300 MPa for 5 min (High Pressure Extraction, HPE5) and 15 min (HPE15). Extraction yields obtained by ultra high-pressure extraction process were 18.48, and 19.89%, respectively. Total polyphenol contents were estimated to be 28.3, and 28.9 mg/g, whereas flavonoid contents were measured as 5.9 and 6.0 mg/g, respectively. Generally, HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 53.84% DPPH radical scavenging activity (EDA, %) at $1,000{\mu}g/mL$. Reducing power of HPE15 showed its highest activity of 0.21. In general, antioxidant activities of blueberry increased by HPE. Therefore, HPE of blueberry resulted in higher antioxidant activity than conventional water extraction. These results demonstrate obvious advantages in terms of higher efficiency, shorter extraction time, and lower energy costs.

본 연구에서는 초고압 추출공정을 이용하여 전통적인 기존 추출공정과 비교함으로써 초고압 추출공정에 의한 블루베리의 항산화 활성 증진을 확인하고자 연구를 수행하였다. 초고압 처리 추출물의 수율이 18.48, 19.89%로 높은 추출수율을 나타내어 일반 열수추출공정(12.36%)과 비교하여 약 1.6배의 높은 추출수율을 나타내었다. 초고압 공정에 따른 변화 비교에서는 초고압 공정을 병행하였을 시 총 페놀과 플라보노이드 함량이 초고압 공정을 거치지 않은 것보다 다소 증가되는 것으로 보아 활성성분의 용출이 증진된 것으로 보인다. DPPH radical 소거 활성은 15분 초고압 처리한 추출물이 53.84%로 높은 활성을 나타내었으며, 환원력 역시 전체적으로 초고압 공정을 실시하였을 때의 활성이 높게 측정되었다. 추출공정에 따른 블루베리 시료의 주사전자현미경을 통해 초고압 추출이 블루베리 내부 조직까지 영향을 주어 세포벽이 깨어지면서 조직 및 구조가 변화한 것으로 판단되며, 이를 통해 수율 및 활성성분의 용출 증가가 이루어진 것으로 사료된다. 따라서 블루베리의 초고압 추출공정의 최적화를 통한 활성물질의 추출 극대화를 통해 높은 경제적 가치를 이룰 것으로 판단된다.

Keywords

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