Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physicochemical properties and antioxidant activities of hot water extracts from medicinal fruit mixture

약용열매 혼합 열수 추출물의 이화학적 특성 및 항산화 활성

  • Gu, Yul-Ri (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Park, Hye-Mi (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Jeong, Yoo Seok (Biohealth Convergence Center, Daegu Technopark) ;
  • Jung, Hee Kyoung (Biohealth Convergence Center, Daegu Technopark) ;
  • Yun, Jeong Hyun (Pro-M Co.) ;
  • Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
  • 구율리 (대구가톨릭대학교 식품공학전공) ;
  • 박혜미 (대구가톨릭대학교 식품공학전공) ;
  • 정유석 ((재)대구테크노파크 바이오헬스융합센터) ;
  • 정희경 ((재)대구테크노파크 바이오헬스융합센터) ;
  • 윤정현 (프로엠) ;
  • 홍주헌 (대구가톨릭대학교 식품공학전공)
  • Received : 2016.01.15
  • Accepted : 2016.02.03
  • Published : 2016.04.30
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Abstract

This study was conducted to examine the physicochemical properties and antioxidant activities of medicinal fruit extracts (Corni fructus, Schizandra chinensis, Rubus coreanus Miquel and Lycii folium) with different extraction mixing ratios (MS, an equal ratio of the medicinal fruit = 1.25:1.25:1.25:1.25; M1, 2:1:1:1; M2, 1:2:1:1; M3, 1:1:2:1 and M4, 1:1:1:2) from medicinal fruit. pH, sugar content and acidity of the extracts were 3.22~3.52, $3.20{\sim}4.20^{\circ}Brix$ and 3.60~5.85%, respectively. The extraction yield of M2 (42.33%) was higher than those of MS (36.03%), M1 (40.40%), M3 (32.53%) and M4 (35.90%). The total polyphenol and flavonoid contents of M3 were 14.54 g/100 g and 5.65 g/100 g, respectively. The DPPH and ABTS radical scavenging activities of M3 at $1,000{\mu}g/mL$ were 86.09% and 90.49%, respectively. The ferric-reducing antioxidant power and the reducing power of M3 at $250{\sim}1,000{\mu}g/mL$ were $0.36{\sim}0.86{\mu}M$ and 0.21~0.96, respectively. The antioxidant activities of M3 were significantly higher than those of the other extracts. In conclusion, this study demonstrated that medicinal fruit extracts had potential as a functional material.

본 연구에서는 다양한 생리활성을 가진다고 알려져 있는 약용열매인 산수유, 오미자, 복분자 및 구기자 4종의 기능성식품 소재로 활용하고자 혼합비율별로 추출한 열수 추출물의 이화학적 특성 및 항산화 활성을 조사하였다. 약용열매 혼합비율에 따른 열수 추출물의 pH는 3.22~3.52로 산성을 나타내었으며, 당도는 M3이 $3.20^{\circ}Brix$로 다른 시료에 비해 낮았고 산도는 3.60~5.85%으로 오미자 혼합비율이 높은 구간에서 5.85%로 가장 높게 나타났다. 추출수율은 M2, M1, MS, M4 및 M3 순으로 나타났으며, 총 폴리페놀 및 플라보노이드 함량은 각각 14.54 및 5.65 g/100 g으로 복분자 혼합비율이 높은 추출물인 M3에서 가장 높은 값을 나타내었다. DPPH 및 ABTS radical 소거활성은 M3이 $250{\sim}1,000{\mu}g/mL$ 농도에서 25.80~86.09% 및 33.43~90.49%로 가장 높게 나타났다. FRAP 및 환원력은 M3가 $250{\sim}1,000{\mu}g/mL$ 농도에서 각각 $0.36{\sim}0.86{\mu}M$ 및 0.21~0.96으로 가장 우수하였으며, 모든 혼합 열수 추출물에서 농도 의존적으로 증가하였다.

Keywords

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