Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of gamma irradiation on the color values and physiological properties of spent coffee ground extraction

감마선 조사가 커피박 추출물의 색도 및 생리활성에 미치는 영향

  • Song, Ha-Yeon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Hye-Min (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Woo Sik (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Yang, Mi-So (Department of Microbiology, Cancer Research Institute, School of Medicine, Chungnam National University) ;
  • Byun, Eui-Hong (Department of Food Science and Technology, Kongju National University) ;
  • Jang, Beom-Su (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Dae Seong (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Eui-Baek (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 송하연 (한국원자력연구원 생명공학연구부) ;
  • 김혜민 (한국원자력연구원 생명공학연구부) ;
  • 김우식 (한국원자력연구원 생명공학연구부) ;
  • 양미소 (충남대학교 의과대학) ;
  • 변의홍 (공주대학교 식품공학과) ;
  • 장범수 (한국원자력연구원 생명공학연구부) ;
  • 최대성 (한국원자력연구원 생명공학연구부) ;
  • 변의백 (한국원자력연구원 생명공학연구부)
  • Received : 2017.05.29
  • Accepted : 2017.07.11
  • Published : 2017.10.31
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Abstract

The spent coffee grounds (SCG) are considered valuable by-products because they contain various bioactive compounds. The SCG extraction (SCGE) was irradiated at doses ranging between 30 and 50 kGy. The deep dark-brown color of SCGE was changed to a bright yellow color by gamma irradiation. The content of the bioactive compounds of gamma-irradiated SCGE was analyzed by high-performance liquid chromatography. Interestingly, the content of quinic acid was increased by gamma irradiation, whereas other compounds were decreased. Although the contents of bioactive compounds were changed by gamma irradiation, the biological activities (radical scavenging activity and whitening effects) of SCGE were unaffected. Our findings suggest that gamma irradiation can effectively improve the color values of SCGE without the loss of biological activities. Consequently, gamma irradiation can be a useful tool for improving the utilization of SCGE in the cosmetic industry.

본 연구는 폐자원인 커피박의 산업적 이용도를 증진시키기 위하여 감마선 조사를 이용하여 커피박 추출물의 색도 개선에 관하여 평가하기 위해 수행되었다. 커피박 추출물로부터 유용성 성분을 얻기 위하여 70% 에탄올로 추출한 후 감마선 조사를 한 결과 30, 50 kGy의 조사선량에서 커피박 추출물의 색도가 개선된 것을 확인하였다. 30, 50 kGy로 감마선 조사된 커피박 추출물에서 성분변화가 일어났지만, 항산화능력과 미백활성능에는 0 kGy 커피박 추출물 처리군과 비교했을 때 유의적인 변화가 없는 것을 확인하였다. 이는 다른 성분들이 감마선 조사에 의해 감소하였지만, 퀸산이 상당량 증가함으로써 성분변화로 인한 커피박 추출물의 생리활성능 감소를 보완한 것으로 보이며, 이상의 결과로 감마선 조사가 커피박 추출물의 진한 갈색도를 개선함으로써 커피박 추출물이 화장품 소재로 활융될 수 있는 부가가치를 부여 할 수 있으며, 이러한 폐기물의 재활용을 통해 커피박 폐기로 인한 환경문제 및 경제적 문제점을 개선하는데 기여할 수 있을 것으로 판단된다.

Keywords

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