Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Effects of Antioxidant Activities of Small Colored Potatoes (Solanum tuberosum L.) by using Ultra High Pressure Extraction Process

초고압 처리가 꼬마칼라감자의 항산화 증진에 미치는 영향

  • Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University, Research Institute of Biomaterial, Hallym Polytechnic University) ;
  • Kwon, Min-Soo (Rokya Agricultural Corp.) ;
  • Hwang, Young-Jeong (Dept. of Food Science & Culinary Arts, International University of Korea) ;
  • Choi, Mi-Sook (Dept. of Food Technology and Services, Eulji University) ;
  • Rha, Young-Ah (Dept. of Food Technology and Services, Eulji University)
  • 박성진 (한림성심대학교 관광외식조리과/한림성심대학교 생물소재연구소) ;
  • 권민수 (농업회사법인 록야 주식회사) ;
  • 황영정 (한국국제대학교 외식조리학과) ;
  • 최미숙 (을지대학교 식품산업외식학과) ;
  • 나영아 (을지대학교 식품산업외식학과)
  • Received : 2014.04.22
  • Accepted : 2014.07.15
  • Published : 2014.08.31
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Abstract

We investigated a method to improve antioxidant activities of colored potato extracts by ultra high pressure extraction process. The colored potato was extracted by water at $60^{\circ}C$(WE) and 300 MPa for 15 min (High Pressure Extraction, $HPE_{15}$) and 30 min (High Pressure Extraction, $HPE_{30}$). The extractions yielded by different extraction processes were 1.73(WE), 2.10($HPE_{15}$), and 2.41($HPE_{30}$)%. Total phenolic acid contents of different extraction processes were estimated as 48.21(WE), 50.20($HPE_{15}$) and 51.34($HPE_{30}$) GAL mg/g, respectively. The flavonoids contents of different extraction processes were measured as 13.12(WE), 14.35($HPE_{15}$) and 15.17($HPE_{30}$) RE mg/g, respectively. Generally, for the contents of phenolic acid and flavonoids, the samples from HPE were higher than those from conventional extraction process. $HPE_{30}$ showed 76.21% of DPPH radical scavenging activity (EDA, %) in 1,000 ug/mL. The reducing power of $HPE_{30}$ also showed the high activity as 0.42. In generally, antioxidant activities of colored potato were increased by high pressure extraction process. We could tell that the HPE extracts of colored potato had a higher antioxidant activity than those from conventional water extraction. The results of HPE showed obvious advantages in higher efficiency, shorter extraction time.

본 연구에서는 초고압 추출공정을 이용하여 전통적인 기존 추출공정과 비교함으로써 초고압 추출공정에 의한 꼬마칼라감자의 항산화 활성 증진을 확인하고자 연구를 수행하였다. 초고압 처리 추출물의 수율이 15분 처리시 2.10, 30분 처리시 2.41%로 추출 수율을 나타내어 일반 열수추출공정(1.73%)과 비교하여 약 1.2~1.4배의 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 30분 초고압 처리한 추출물이 1.0 mg/mL에서 76.21%로 높은 활성을 나타내었으며, 환원력 역시 전체적으로 초고압 공정을 실시하였을 때의 활성이 높게 측정되었다. 초고압 추출이 꼬마칼라감자 내부 조직까지 영향을 주어 세포벽이 깨어지면서 조직 및 구조가 변화한 것으로 판단되며, 이를 통해 수율 및 활성 성분의 용출 증가가 이루어 진 것으로 사료된다. 따라서 꼬마칼라감자의 초고압 추출공정의 최적화를 통한 활성물질의 추출 극대화를 통해 높은 경제적 가치를 이룰 것으로 판단된다.

Keywords

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