한국식품저장유통학회지 (Food Science and Preservation)

  • 제11권3호
  • /
  • Pages.383-387
  • /
  • 2004
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

오디로부터 분리한 페놀성 물질의 항산화 효과

Antioxidant Activity of Phenol Compounds from Mulberrry Fruits

  • 차원섭 (상주대학교 식품공학과) ;
  • 신해룡 (상주대학교 식품공학과) ;
  • 박준희 (상주대학교 식품공학과) ;
  • 오상룡 (상주대학교 식품공학과) ;
  • 이원영 (상주대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 추재원 (경상북도농업기술원 잠사곤충사업장) ;
  • 조영제 (상주대학교 식품공학과)
  • Cha Woen-Seup (Department of Food Engineering, Sangju National University, Sangju) ;
  • Shin, Hae-Ryong (Department of Food Engineering, Sangju National University, Sangju) ;
  • Park Joon-Hee (Department of Food Engineering, Sangju National University, Sangju) ;
  • Oh Sang-Lyong (Department of Food Engineering, Sangju National University, Sangju) ;
  • Lee Won-Young (Department of Food Engineering, Sangju National University, Sangju) ;
  • Chun Sung-Sook (Department of Food Science & Technology, Yeungnam University) ;
  • Choo Jae-Weon (Sericulture & Entomology Experiment station, Gyeongbuk Agricultural Technology Administration) ;
  • Cho Young-Je (Department of Food Engineering, Sangju National University)
  • 발행 : 2004.09.01
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초록

뽕나무 열매(오디)를 이용하여 천연항산화제를 개발할 목적으로 오디로부터 페놀성 물질을 추출하여 항산화 활성을 측정하였다. 페놀성 물질의 추출은 60$\%$ ethanol을 사용하여추출하는 것이 수율이 가장 좋았으며, rutin과 isoquercetrin의함량이 높았다. 추출된 오디 추출물의 ABTS radical decolorization과 antioxidant protection factor(PF)를 살펴 본 결과 ABTS는 80 추출물이 약 98$\%$의 억제율로 최고의 저해율을 나타내었고, PF는 60$\%$ 추출물에서 1.25로 가장 높은 protection factor를 나타내었다. DPPH에 대한 전자공여능은 60$\%$ 에탄올 추출물이 물 추출물이나 다른 농도의 ethanol추출물의 전자공여능 보다 우수하였다. 활성산소 중 지방산화를 일으키는데 주요한 역할을 하는 hydroxyl radical에 대한 각 추출물들의 영향은 60$\%$ 에탄을 추출물이 다른 추출물에 비하여낮은 TBARS 값을 나타내었다. 이상의 결과로 볼 때 오디로부터 추출한 페놀성 물질은 천연 항산화 물질로 활용할 수있을 것으로 생각되었다.

For the purpose of developing natural antioxidant, the antioxidative activity of phenolics isolated from Korean Mulberry(Morus) fruits was determined. Optimum extracting condition for phenolics were 60$\%$(v/v) ethanol. The content of rutin and isoquercetrin as flavonoids were 82.83 mg/100 g and 43.23 mg/100 g respectively. The 2,2'-azinobis-3-ethyl benzothiazoline-6-sulfonic acid radical decolorization and antioxidant protection factor (PF) were determined with extracts from Mulberry fruits. Results showed 98$\%$ inhibition on ABTs by 80$\%$ ethanol extract and 1.25 PF on antioxidant protection factor by 60$\%$ ethanol extract. Electron donation ability on DPPH was higher 60$\%$ ethanol extract than other ethanol extracts. Also, hydroxyl radical scavenging activity of extracts was higher 60$\%$ ethanol extract than other extracts.

키워드

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