Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Antioxidant Activity of Various Fractions Extracted from Mustard Leaf (Brassica juncea) and Their Kimchi

청갓과 청갓김치의 용매별 추출물의 항산화성

  • Kim, Jae-I (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Park, Jae-Sue (Department of Food and Life Science, Pukyong National University) ;
  • Kim, Woo-Seong (Test and Analytical laboratory, Busan Regional Food and Drug Administration) ;
  • Woo, Kang-Lyung (Division of Life Science, Kyungnam University) ;
  • Jeon, Jung-Tae (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Min, Byung-Tae (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Cheigh, Hong-Sik (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • Published : 2004.04.01
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Abstract

The antioxidant activities of the various fractions extracted from mustard leaf (Brassica juncea) and mustard leaf kimchi were determined by the radical scavenging effect on 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical. The fractions from dried mustard leaf, and fermented mustard leaf kimchi for 0 day and fermented mustard leaf kimchi for 5 days at 15$^{\circ}C$ were screened for the scavenging effects by using DPPH assay. The fractions prepared by the systematic extraction procedure with the solvents such as hexane, C $H_2$Cl$_2$, EtOAc, BuOH and $H_2O$ were used for the determination of free radical scavenging effects. The antioxidant activity of EtOAc and n-BuOH soluble fraction from mustard leaf and mustard leaf kimchi for 0 day had stronger than the others. During fermentation at 15$^{\circ}C$ for 5 days, the antioxidant activity was changed. C $H_2$Cl$_2$ and EtOAc soluble fraction showed more potent radical scavenger effects than the others. The difference or results were to the various supplements and fermentation process.

동결건조한 청갓과 담금당일 청갓김치, 15$^{\circ}C$에서 5일간 발효시킨 청갓 김치로부터 극성이 다른 용매들을 사용하여 각각의 용매별 추출물을 얻고 methanol(MeOH), hexane(C$_{6}$ $H_{14}$), dichlorometane(C $H_2$Cl$_2$), ethyl acetate(EtOAc), butanol(BuOH), water($H_2O$)의 각각의 용매분획별(DPPH) 1,1-diphenyl-2-picrylhydrazyl assay에 의한 항산화성을 측정하였고 항산화효과를 상호 비교하였다. 청갓과 담금당일 청갓 김치에서 EtOAc와 n-BuOH에서 얻은 분획층이 다른 분획층보다 항상화효과가 높게 나타났으며 15$^{\circ}C$ 5일간 발효시킨 청갓 김치에서는 C $H_2$Cl$_2$와 EtOAc분획층이 다른 분획층에 비하여 radical scavenger효과가 있음을 확인할 수 있었다. 결과의 차이는 다양한 재료에 의한 발효공정에 기인된다고 판단된다.

Keywords

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