Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant effect of complex extracts from pine needle, green tea, and sea buckthorn leaves

솔잎, 녹차 및 비타민나무 잎 혼합추출물의 항산화효과

  • Ji, Hee Young (Department of Food Science and Nutrition, Daejin University) ;
  • Park, Min Gyu (Department of Food Science and Nutrition, Daejin University) ;
  • Joo, Shin Youn (Department of Food Science and Nutrition, Daejin University)
  • 지희영 (대진대학교 식품영양학과) ;
  • 박민규 (대진대학교 식품영양학과) ;
  • 주신윤 (대진대학교 식품영양학과)
  • Received : 2021.02.16
  • Accepted : 2021.05.07
  • Published : 2021.06.30
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Abstract

This study investigated the antioxidant effects of complex extracts from pine needles (PN), green tea (GT), and sea buckthorn leaves (SL). Measurement of total polyphenol and flavonoid content, DPPH radical scavenging activity (DPPH), ABTS+ radical scavenging activity (ABTS), and reducing power (RP), showed that SL extract (SE) had the highest values. The superoxide radical scavenging activity (SSA) and nitrite scavenging activity (NSA) were the highest in the GT extract (GE). In most experiments, the PN extract (PE) showed higher activity in complex extracts than in single extracts. The combination of GT and SL led to a higher activity than that exhibited by GT (DPPH and ABTS at 300 ppm, RP at 100 and 500 ppm) and SL (SSA at 100 ppm and NSA at 300 ppm) alone. These results suggest that the combination of PE, GE, and SE may be a useful functional food material in the food industry.

본 연구에서는 솔잎, 녹차 및 비타민나무 잎의 추출물과 그 혼합추출물의 항산화 활성을 조사하였다. 시료 7종의 총 폴리페놀 및 총 플라보노이드 함량은 SE가 가장 높게 나타났다. DPPH, ABTS+ radical 소거능 및 환원력은 SE가 가장 높은 활성을 보였고, superoxide radical 소거능과 아질산염은 GE의 활성이 가장 높았다. PE는 대부분의 실험에서 녹차 및 비타민나무 잎과의 혼합추출물이 단일추출물에 비해 높은 활성을 보였다. GE는 DPPH radical 소거능(300 ppm), ABTS+ radical 소거능(300 ppm) 및 환원력(100 및 500 ppm)에서 비타민나무 잎과 혼합추출하면 그 활성이 높아졌고, SE는 superoxide radical 소거능(100 ppm)과 아질산염 소거능(300 ppm)에서 녹차와 혼합추출하면 활성이 높아지는 경향을 보였다. 이상의 결과에서 PE는 단일 및 혼합추출물 7종 중에서 가장 낮은 활성을 나타낸 시료로 녹차 및 비타민나무 잎과 함께 혼합(PGSE)하여 사용한다면 솔잎의 낮은 항산화 활성을 개선시킬 수 있을 것으로 사료된다. 또한 본 연구 결과는 솔잎, 녹차 및 비타민나무 잎을 이용한 건강 기능성 식품 산업에서 기초자료로 활용할 수 있을 것으로 생각된다.

Keywords

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