Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions

일반 메밀과 쓴 메밀 제분 분획 별(milling fractions) 추출물의 산화방지 효과

  • Yu, Jin (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University) ;
  • Hwang, Ji-Soo (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University) ;
  • Oh, Min Su (Department of Food Science & Biotechnology, Sejong University) ;
  • Lee, Suyong (Department of Food Science & Biotechnology, Sejong University) ;
  • Choi, Soo-Jin (Division of Applied Food System, Major of Food Science & Technology, Seoul Women's University)
  • 유진 (서울여자대학교 식품응용시스템학부 식품공학전공) ;
  • 황지수 (서울여자대학교 식품응용시스템학부 식품공학전공) ;
  • 오민수 (세종대학교 식품생명공학과) ;
  • 이수용 (세종대학교 식품생명공학과) ;
  • 최수진 (서울여자대학교 식품응용시스템학부 식품공학전공)
  • Received : 2018.08.24
  • Accepted : 2018.09.05
  • Published : 2018.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of the current study was to evaluate the antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions (hull, bran, and flour). The results indicated that total polyphenol and flavonoid contents were higher in tartary buckwheats than in common buckwheats, which was related to high rutin levels. In particular, the highest rutin content was detected in the bran fraction. ABTS and DPPH radical scavenging activities of tartary buckwheats were higher than those of common buckwheats, especially in bran. Cellular antioxidant activity of tartary buckwheat milling fractions was more pronounced than that of common buckwheat in both Caco-2 and Raw 264.7 cells, demonstrating the higher cellular antioxidant effect of tartary buckwheat bran. The cytotoxic effect of both common and tartary buckwheat milling fractions on cell proliferation was not significant. These results suggest that tartary buckwheat bran may have much potential for usefulness in protective and therapeutic antioxidant applications.

본 연구에서는 일반 메밀과 쓴 메밀의 제분 분획 별(겉껍질, 겨, 가루) 에탄올 추출물의 항산화 성분 함량을 분석하고, 항산화 활성을 시험관과 세포 수준에서 확인하였다. 그 결과, 일반 메밀보다 쓴 메밀에서 총 폴리페놀 및 총 플라보노이드 함량이 월등히 높았으며, 항산화 물질로 주된 성분은 루틴으로 확인되었고, 에탄올 추출과정에서 루틴이 퀘세틴으로 일부 분해되는 것으로 나타났다. 또한 식용 부위인 가루 분획보다 겨 분획에서의 항산화 성분 함량이 높은 것으로 분석되어 겨 분획의 항산화 기능성 소재로 개발의 필요성을 제시하였다. 한편 시험관 및 세포수준에서 항산화 효과를 확인한 결과, 일반 메밀보다 쓴 메밀에서의 항산화 활성이 유의적으로 높았으며, 특히 쓴 메밀 겨 분획의 항산화력이 우수한 것으로 나타났다. 메밀 추출물을 산화스트레스 유발 전, 후 처리한 경우 모두에서 항산화 활성이 유사한 경향으로 나타나, 메밀 추출물의 산화스트레스 예방 및 치료 효과 가능성을 제시하였다.

Keywords

References

  1. Al-Snafi A. A review on Fagopyrum esculentum: a potential medicinal plant. IOSR J. Pharm. 7: 21-32 (2017)
  2. Appel HM, Govenor HL, D'Ascenzo M, Siska E, Schultz JC. Limitations of Folin assays of foliar phenolics in ecological studies. J. Chem. Ecol. 27: 761-778 (2001) https://doi.org/10.1023/A:1010306103643
  3. Bonafaccia G, Marocchini M, Kreft I. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem. 80: 9-15 (2003) https://doi.org/10.1016/S0308-8146(02)00228-5
  4. Cho YJ, Lee S. Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system. Food Chem. 176: 40-44 (2015) https://doi.org/10.1016/j.foodchem.2014.12.020
  5. Choi BH, Kim SL, Kim SK. Rutin and functional ingredients of buckwheat and their variations. Korean J. Crop Sci. 41: 69-93 (1996)
  6. Fabjan N, Rode J, Kosir IJ, Wang Z, Zhang Z, Kreft I. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin. J. Agr. Food Chem. 51: 6452-6455 (2003) https://doi.org/10.1021/jf034543e
  7. He J, Klag MJ, Whelton PK, Mo JP, Chen JY, Qian MC, Mo PS, He GQ. Oats and buckwheat intakes and cardiovascular disease risk factors in an ethnic minority of China. Am. J. Clin. Nutr. 61: 366-372 (1995) https://doi.org/10.1093/ajcn/61.2.366
  8. Holasova M, Fiedlerova V, Smrcinova H, Orsak M, Lachman J, Vavreinova S. Buckwheat-the source of antioxidant activity in functional foods. Food Res. Int. 35: 207-211 (2002) https://doi.org/10.1016/S0963-9969(01)00185-5
  9. Hwang EJ, Lee SY, Kwon SJ, Park MH, Boo HO. Antioxidative, antimicrobial and cytotoxic activites of Fagopyrum esculentum Moench extract in germicated seeds. Korean J. Medicinal Crop Sci. 14: 1-7 (2006)
  10. Ishii S, Katsumura T, Shiozuka C, Ooyauchi K, Kawasaki K, Takigawa S, Fukushima T, Tokuji Y, Kinoshita M, Ohnishi M, Kawahara M, Ohba K. Anti-inflammatory effect of buckwheat sprouts in lipopolysaccharide-activated human colon cancer cells and mice. Biosci. Biotechnol. Biochem. 72: 3148-3157 (2008) https://doi.org/10.1271/bbb.80324
  11. Kang HW. Antioxidant and anti-inflammation effects of water extract from buckwheat. Culi. Sci. Hos. Res. 20: 190-199 (2014)
  12. Kim SJ, Kawaharada C, Suzuki T, Saito K, Hashimoto N, Takigawa S, Noda T, Matsuura-Endo C, Yamauchi H. Effect of natural light periods on rutin, free amino acid and vitamin C contents in the sprouts of common (Fagopyrum esculentum Moench) and tartary (F. tataricum Gaertn.) buckwheats. Food Sci. Technol. Res. 12: 199-205 (2006) https://doi.org/10.3136/fstr.12.199
  13. Kim JK, Kim SK. Compositions and pasting properties of Fagopyrum esculentum and Fagopyrum tartaricum endosperm flour. Korean J. Food Sci. Technol. 37: 149-153 (2005)
  14. Kim SJ, Sohn HB, Kim GH, Lee YY, Hong SY, Kim KD, Nam JH, Chang DC, Suh JT, Koo BC, Kim YH. Comparison and validation of rutin and quercetin contents according to the extraction method of tartary Buckwheat (Fagopyrum tataricum Gaertn.). Korean J. Food Sci. Technol. 49: 258-264 (2017)
  15. Lee NH, Hong JI, Kim JY, Chiang MH. Antioxidant properties and protective effects of Inula britannica var. chinensis regel on oxidative stress-induced neuronal cell damage. Korean J. Food Sci. Technol. 41: 87-92 (2009)
  16. Lee I, Lee BH, Eom SH, Oh CS, Kang H, Cho YS, Kim DO. Antioxidant capacity and protective effects on neuronal PC-12 cells of domestic bred kiwifruit. Kor. J. Hort. Sci. Technol. 33: 259-267 (2015)
  17. Makris DP, Rossiter JT. Heat-induced, metal-catalyzed oxidative degradation of quercetin and rutin (quercetin 3-O-rhamnosylglucoside) in aqueous model systems. J. Agr. Food Chem. 48: 3830-3838 (2000) https://doi.org/10.1021/jf0001280
  18. Morishita T, Yamaguchi H, Degi K. The contribution of polyphenols to antioxidative activity in common buckwheat and Tartary buckwheat grain. Plant Prod Sci. 10: 99-104 (2007) https://doi.org/10.1626/pps.10.99
  19. Park BJ, Kwon SM, Park JI, Chang KJ, Park CH. Phenolic compounds in common and tartary buckwheat. Korean J. Crop Sci. 50: 175-180 (2005a)
  20. Park BJ, Park JI, Chang KJ, Park CH. Comparison in rutin content of tartary buckwheat (Fagopyrum tataricum). Korean J. Plant Res. 18: 246-250 (2005b)
  21. Perron NR, Brumaghim JL. A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochem. Biophys. 53: 75-100 (2009) https://doi.org/10.1007/s12013-009-9043-x
  22. Ravber M, Pecar D, Gorsek A, Iskra J, Knez Z, Skerget M. Hydrothermal Degradation of Rutin: Identification of Degradation Products and Kinetics Study. J. Agr. Food Chem. 64: 9196-9202 (2016) https://doi.org/10.1021/acs.jafc.6b03191
  23. Suvorova G, Zhou M. Distribution of cultivated buckwheat resources in the world. 3: 21-35, Buckwheat germplasm in the world. Zhou M, Kreft I, Suvorova G, Tang Y, Wo SH. CA, US. Elsevier Inc. (2018)
  24. Vogrincic M, Timoracka M, Melichacova S, Vollmannova A, Kreft I. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread. J. Agr. Food Chem. 58: 4883-4887 (2010) https://doi.org/10.1021/jf9045733
  25. Yoon BR, Cho BJ, Lee HK, Kim DJ, Rhee SK, Hong HD, Kim KT, Cho CW, Choi HS, Lee BY, Lee OH. Antioxidant and anti-adipogenic effects of ethanolic extracts from tartary and common buckwheats. Korean J. Food Preserv. 19: 123-130 (2012) https://doi.org/10.11002/kjfp.2012.19.1.123
  26. Zhishen J, Mengcheng T, Jianming W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64: 555-559 (1999) https://doi.org/10.1016/S0308-8146(98)00102-2