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 Crataegus pinnatifida Bunge Fruit by Ultrasonification Extraction Processes

초음파추출 공정을 이용한 아가위나무 열매의 항산화 활성 증진

  • 박성진 (한림성심대학교 관광외식조리과) ;
  • 권성필 ((주)제이앤팜유한책임회사) ;
  • 나영아 (을지대학교 식품산업외식학과)
  • Received : 2017.04.12
  • Accepted : 2017.06.28
  • Published : 2017.07.31
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Abstract

This study was performed to investigate enhancement of antioxidant activities of Crataegus pinnatifida Bunge fruit by different extraction processes. Extracts were SE (stirrer extraction; 70% ethanol extract at $25^{\circ}C$, control), RE (reflux extraction at $60^{\circ}C$), and USE (ultrasonification for 3 h at $60^{\circ}C$ with 70% ethanol), respectively. Compared to SE, total phenolic and flavonoid contents in USE increased to 104.03% and 302.4%, respectively. USE showed the highest activity at 1.0 mg/mL concentration for 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. Our results suggest that extracts from the ultrasonification process have relatively high antioxidative activities, and that fruit of Crataegus pinnatifida Bunge could be considered as a candidate functional antioxidant agents. These results would be useful for chemical and biological studies on natural plants and its products.

본 연구에서는 아가위나무 열매를 초음파 공정과 기존의 추출 공정을 비교하여 항산화 증진효과에 대해 연구하였다. 초음파 공정이 기존의 추출공정과 비교해 추출수율이 높게 나타났으며 이는 많은 유용활성 성분이 용출된 것으로 생각된다. 또한, 총 페놀 함량에서는 상온교반추출물보다 초음파 공정을 거친 추출물이 약 2배 정도의 함량 증가를 보였으며, 총 플라보노이드에서도 함량의 증가를 확인하였다. 이러한 결과를 바탕으로 초음파 고정을 이용해 활성물질들의 파괴없이 초음파의 높은 에너지로 인하여 더 많은 활성물질들을 추출하여 효능의 증대가 이루어질 것으로 생각된다. 따라서 실제적인 천연물 추출공정에서도 유용성분의 초음파추출은 많은 실험을 통하여 확인해야 할 것이며, frequency(kHz)와 intensity(Watt)의 조절, 시간(min)과 온도($^{\circ}C$) 그리고 시료의 형태에 따라 추출효율 및 유용성분의 영향은 다양한 변수에 의하여 편차가 클 것으로 생각된다. 따라서 본 연구에서 수행된 아가위나무 열매의 추출가공 연구는 식품 및 소재 개발 시 기초자료로 이용될 수 있으며 기능성 소재 연구에 충분한 가치가 있다고 판단된다.

Keywords

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