Korean Journal of Food Science and Technology (한국식품과학회지)

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

The Antioxidative and Antimicrobial Ability of Ethanol Extracts from Rosa hybrida

장미 에탄올 추출물의 항산화성 및 항균성

  • Lee, Hye-Ran (Department of Food and Nutrition, Ewha Womans University) ;
  • Lee, Ji-Min (Department of Food and Nutrition, Ewha Womans University) ;
  • Choi, Nam-Soon (Department of Food and Nutrition, Baewha Woman's College) ;
  • Lee, Jong-Mee (Department of Food and Nutrition, Ewha Womans University)
  • 이혜란 (이화여자대학교 생활과학대학 식품영양학과) ;
  • 이지민 (이화여자대학교 생활과학대학 식품영양학과) ;
  • 최남순 (배화여자대학 식품영양과) ;
  • 이종미 (이화여자대학교 생활과학대학 식품영양학과)
  • Published : 2003.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This research was conducted to investigate the possibilities of usage of rose (Rosa hybrida L. cv. Mary Devor) by examining th antioxidative and antimicrobial activities of extracts with various levels of ethanol concentrates. Proximate composition, dietary fiber, and flavonoids contents were analyzed, and total antioxidant status and yield ratios of extraction of rose were measured. The rose extracts were extracted in different level of ethanol concentrates (0, 75, 85, 95%), and peroxide value, acid value, and TBA value were investigated in different level of concentrates of extracts added and time duration of storage. The results were as follows; derivation period from measuring peroxide value showed that the rose (Petal & Calyces) extract-added group showed longer derivation period than the control group, tocopherol-added, or BHT-added groups, and it proved to be a highly effective antioxidant as a result. It showed the longest derivation period especially when 85% ethanol extract was added with concentration of 0.05%. For the acid values and TBA values of the extract added oil, the rose extract-added group and BHT-added group showed lower values than the control group and tocopherol-added group as th length of time for storage becomes longer. In fact, the rose extracts suggested the possibility to be used as a natural antioxidants as it showed high antioxidative effect similar to BHT. Overall, the rose extracts from each solvent showed high antimicrobial effects against Escherichia coli, Salmonella typhimurium, Staphylococcus aureus than control group. Especially, 85% ethanol extract showed significantly high antimicrobial effect against Escherichia coli.

본 연구는 현재 버려지고 있는 장미(Rosa hybrida L. cv. Mary Devor)를 이용하여 기능성을 조사한 뒤 그 이용 가능성에 대해 탐색하고자 하였다. 이를 위하여 장미의 일반성분, 식이섬유 및 총 flavonoids 함량을 분석하고 총산화 효과와 추출수율을 측정하였다. 또한 에탄올의 농도(0, 75, 85, 95%)를 달리하여 추출하고 추출물의 첨가농도(0.02, 0.05%)와 저장기간에 따라 과산화물가, 산가, TBA가를 측정하였다. 과산화물가를 측정하여 산화유도기간을 살펴본 결과, 장미 추출물 첨가군이 대조군이나 ${\alpha}$-tocopherol, BHT 첨가군보다 유도기간이 길게 나타나 항산화 효과가 높은 것으로 나타났다. 특히 85% 에탄올 추출물을 0.05%의 농도로 첨가했을 때 가장 긴 유도기간을 나타냈다. 산가 및 TBA가는 장미 추출물 및 BHT 첨가군이 대조군 및 ${\alpha}$-tocopherol 첨가군보다 저장기간이 길어짐에 따라 낮게 나타났다. 즉, 장미 추출물은 BHT와 유사한 높은 항산화 효과를 나타내어 천연항산화제로서의 이용 가능성을 보여주었다. 시험균주(Escherichia coli, Salmonella typhimurium, Staphylococcus aureus)에 대해 장미 추출물은 대체로 높은 항균활성을 나타내었으며, 특히 85% 에탄올 추출물은 E. coli에 대해 유의적으로 높은 항균효과를 나타내었다. 이상의 결과로 볼 때 장미 추출물을 천연항산화제 및 항균제로 사용할 수 있으며 버려지는 장미를 이용한다는 면에서 경제적 효율성도 기대할 수 있다. 장미추출물의 항산화성과 항균성이 확인되어 그 이용성이 기대됨에 따라 추출물의 유효성분을 확인하는 연구가 필요하다.

Keywords

References

  1. Griffiths, B. The role of fats in food flavor. Ingr. Proc. Pack. 7: 43 (1985)
  2. Perkins, E.G. Nutritional and chemical changes occuring in heated fats. Food Technol. 19: 508 (1969)
  3. Deman, J.M. Lipids, pp. 507-512. In: Principles of Food Chemistry. 2nd ed., Marcel Dekker. Inc., New York, USA (1990)
  4. Ji, C.I., Byun, H.S., Kang, J.H., Lee, T.G., Kim, S.B. and Park, Y.H. The antioxidative activities of spices extracts on edible soybean oi!. J. Korean Soc. Food Nutr. 21: 551-556 (1992)
  5. Park, J.C. Anti-HIV-1 protease activity and in vivo anti-lipid peroxidative effect on Rosa davurica. Korean J. Pharmacogn. 31: 264-267 (2000)
  6. AOAC. Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, USA (1980)
  7. Lee, K.I., Rhee, S.H., Park, K.Y. and Kim, J.O. Antimutagenic compounds identified from perilla leaf. J. Korean Soc. Food Nutr. 21: 302 (1992)
  8. Kang, Y.H., Park, Y.K., Ha, T.Y. and Moon, K.D. Effects of pine needle extracts on enzyme activities of serum and liver morphology in rats reds high fat diet. J. Korean Soc. Food Nutr. 25: 367-372 (1996)
  9. McCusker, C.A. and Fitzgerald, S.P. Measurement of total antioxidant status in beverages using a rapid automated method. Randox Laboratory Ltd., Ardmore, Diamond road, Crumlin, Co. (1996)
  10. Marklund, S. and Marklund, G. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Ciochem. 47: 469 (1974)
  11. Park, B. H., Choi, H. K. and Cho, H. S. Antioxidant Effect of Aqueous Green Tea on Soybean Oil. J. Korean Soc. Food Sci. Nutr. 30: 552-556 (2001)
  12. Lee, B.W. and Shin, D.H. Screening of natural antimicrobial plant extract on food spoilage microorganisms. Korean J. Food Sci. Technol. 23: 200-204 (1991)
  13. AOCS. Official and Tentative Method of the American Oil Chemists Society. 2nd ed. Method Cd 8-53. Am. Oil Chem. Soc., Chicago, USA (1964)
  14. Pearson, D. Laboratory Techniques in Food Analysis, p. 215. Butterworth & Co., London, UK (1964)
  15. Sidwell, C.G., Salwin, H. and Mitchell, J.H. The use of thiobarbituric acid asameasure of fat oxidation. J. Am. Oil. Chem. 597-603 (1954)
  16. Conner, D.E. and Beuchat, L.R. Effect of essential oil from plants on growth of food spoilage yeasts. J. Food Sci. 49: 429-434 (1984) https://doi.org/10.1111/j.1365-2621.1984.tb12437.x
  17. Bae, T.S. and Kang. D.S. Processing of oleoresin citron peel and its antioxidant activity. J. Food Technol. 8: 195-200 (1999)
  18. Riemenschneider, R.W. Oxidative rancidity and antioxidants. In: Handbook of Food and Agriculture. Blank, C.F. (ed.) Reinhold Publishing Corp., New York, USA (1955)
  19. Kim, S.M., Cho, Y.S., Sung, S.K., Lee, S.H. and Kim, D.G. Antioxidative and nitrite scavenging activity of pine needle and green tea extracts. Korean J. Food Sci. Anim. Resour. 22: 13-19 (2002)
  20. Jung, G.T., Ju I.O., Choi J.S. and Hong J.S. The antioxidative, antimicrobial and nitrite scavenging effects of Schizandra chinensis RUPRECHT (Omija) seed. Korean J. Food Sci. Technol., 32: 928-935 (2000)
  21. Seo, K.I., Yang, K.H. and Shim, K.H. Antimicrobial and antioxidative activities of Opuntia ficas-indica var. Saboten extracts. Korean J. Postharvest Sci. Technol. 6: 345-349 (1999)