Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimum Conditions for Extracting Flavanones from Grapefruit Peels and Encapsulation of Extracts

자몽껍질 유래 플라바논의 최적 추출 및 기능성 소재 캡슐화

  • Ko, Min-Jung (Department of Food Science and Engineering, Ewha Womans University) ;
  • Kwon, Hye-Lim (Department of Food Science and Engineering, Ewha Womans University) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University)
  • 고민정 (이화여자대학교 식품공학과) ;
  • 권혜림 (이화여자대학교 식품공학과) ;
  • 정명수 (이화여자대학교 식품공학과)
  • Received : 2014.03.04
  • Published : 2014.08.31
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Abstract

The extraction of flavanones such as naringin, narirutin, naringenin, hesperidin, and hesperetin from grapefruit peels was performed using subcritical water extraction (SWE), hot water extraction, and conventional methods such as methanol and ethanol extraction. We analyzed the total flavanone content using high-performance liquid chromatography (HPLC) for each extracting method. Among the three methods, SWE was the optimal method with optimal operating conditions of $170^{\circ}C$ temperature and 10 min operating time. The maximum total flavanone extracted was $86.539{\pm}3.52mg/g$ grapefruit peels. Moreover, we treated the extracts with 60% ${\beta}$-cyclodextrin and then analyzed the surface structure of the encapsulated compounds by field emission-scanning electron microscopy (FE-SEM). The results indicated that the encapsulation in ${\beta}$-cyclodextrin improved solubilization, and the inclusion complex could serve as food supplements.

버려지는 자몽 껍질에 다량 함유되어있는 플라바논을 추출하여 기능성 성분을 재이용하였다. 친환경용매인 아임계수 추출기술을 이용하여 $170^{\circ}C$, 10 min의 최적 조건에서 추출함으로써 무독성 용매로 빠르고 경제적으로 추출할 수 있었다. 자몽껍질 추출물을 ${\beta}$-cyclodextrin을 이용하여 처리함으로써 플라바논과 같은 비극성 물질을 캡슐화하여 소재의 가용화를 용이하게 하였다. 이것은 항산화 기능이 향상된 대체 소재의 개발 및 건강지향식품에 이용할 수 있으며, 이를 통하여 세계 기능성 식품 시장으로의 진출을 위한 발판으로도 삼을 수 있을 것으로 기대된다.

Keywords

References

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